FancyBreadMiami

In this episode, Adrian and Ed go wireless for the first time, testing a new setup LIVE and seeing how it changes the flow of the conversation.

Ed kicks things off by breaking down his coffee order—and that quickly turns into a broader take on coffee culture and some of the trends surrounding it.

Adrian then dives into a familiar situation in restaurants:
When guests walk into a new or remodeled space, but can’t let go of the old one.
It becomes a conversation about nostalgia vs the current dining experience, and how that mindset shapes expectations.

They also get into real service talk:

* What happens when guests arrive late
* How it impacts the restaurant, the flow, and the overall experience

Then it shifts:

* When do you actually arrive at the airport?

To close it out, "Hulk Ed" tackles a fan question: 
How to handle the clash between AM shift and PM shift workers?

⸻

⏱ Chapters

0:58 Show Start
1:33 Ed & Coffee
4:35 Ridiculous Food Trends Online
9:38 Ed's Guilty Pleasure in Coffee
11:35 When Guest Like the Old Restaurant Better (Nostalgia vs New)
15:12 People Arriving Late
17:54 Adrian's View on Arriving Early
19:10 How Early do you Arrive at the Airport?
21:00 Bringing the Vibe to Work +1%
21:35 When you Arrive Late at the Restaurant
23:10 Dear Hulk Ed: AM vs PM Staff Conflict Solving
27:30 Last Words

⸻

🎙 About FancyBread
FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.

Our mission: To Educate, Entertain, Inspire, and Connect.

⸻

🌐 Website:
https://www.fancybreadmiami.com

🎧 Audio Podcast:
https://fancybreadmiami.buzzsprout.com

👉🍞💼 Business Inquiries:
[email protected]

⸻

💬 Question for you:
Are you more of an early arriver or always cutting it close?

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBread #RestaurantLife #HospitalityPodcast

Send us Fan Mail

In this episode, Adrian and Ed step out of the studio and into Kojin 2.0 (@kojinmiami) for a real, unfiltered conversation with Chef Pedro Mederos (@petemederos).

This series is about being present—no distractions, no filters—just food, conversation, and what actually matters when you sit down at a table.

We talk about:

* The idea behind “phone eats last”
* How Kojin 1.0 evolved into 2.0
* The reality of the Miami restaurant scene
* Guest behavior, expectations, and the truth about dining culture
* Why one bad experience can define a restaurant
* How Kojin breaks the rules on tasting menus and structure
* The role of Michelin, chefs, and specialists
* Leadership, time management, and what really drives a chef

This isn’t just about food—it’s about understanding the industry from the inside, while sitting in it.

🎯 Learn more about Kojin 2.0 and book your reservation:
https://www.kojin2.com
📸 Instagram: @kojinmiami @petemederos

⸻

⏱ Chapters

0:00 Show Start
0:33 About Chef Pedro Mederos
0:45 Phone Eats Last
1:10 How Google Describes Kojin 2.0
1:58 Our Pitch of Kojin 2.0
4:59 How Ed Feels About Chef Pedro’s Food
6:15 Kojin’s 6 Inch Rule and Beyond
7:05 Ed’s Wine Journey and Perspective
8:16 What Miami Diners Need to Know About Supporting Your Favorites
10:51 The Miami Restaurant Craze
12:34 Miami Diners and Their Culinary IQ
17:53 Kojin 1.0 vs 2.0
19:10 Lies We Tell as Guests
20:22 Restaurants Are Allowed To…
22:10 What Industry We’re In and Stigmas
24:10 How a Bad Experience Can Kill a Restaurant
27:05 How Kojin Breaks the Rules on Tasting Menus and Courses
28:50 How to Make Guests Behave
33:40 Allergies at Kojin 2.0
35:20 Dislikes About the Miami Food Scene
39:08 Chef and the Specialist (Miami Scene)
43:24 Kojin 2.0 vs 1.0
44:12 Kojin 2.0 and the Michelin Guide
46:23 The Kojin Team and How to Boss
51:00 What Inspires Chef Pedro Mederos
54:43 What’s Scary for Chef
58:26 How Does Chef Manage His Time
1:04:30 Adrian’s Closer

⸻

🎙 About FancyBread

FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.

Our mission: To Educate, Entertain, Inspire, and Connect.

⸻

🌐 Website:
https://www.fancybreadmiami.com

🎧 Audio Podcast:
https://fancybreadmiami.buzzsprout.com

👉🍞💼 Business Inquiries:
[email protected]

⸻

💬 Question for you:
When you dine out, are you fully present—or is your phone part of the experience?

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBreadMiami #RestaurantLife #HospitalityPodcast

Send us Fan Mail

In this episode of FancyBread, Adrian, Ed, bartender and bar owner Will Thompson, and Fresh Victor founder Ken MacKenzie sit down for a full tasting and hospitality-driven breakdown of Fresh Victor’s cocktail mixers.

We walk through nine flavors — tasting each juice straight, then turning them into cocktails — while asking real questions about sourcing, ingredients, shelf life, consistency, scalability, and what it takes to build a premium product that works behind the bar and at home.

From award-winning margarita mixers to jalapeño heat and exotic fruits, this episode delivers honest, unfiltered feedback from three perspectives: restaurant service, bar practicality, and at-home enjoyment.

If you’ve ever worked in restaurants, hospitality, food & beverage — or just love a great cocktail — this one’s for you.

🎁 Use promo code FANCYBREAD20 at FreshVictor.com
(One use per customer. Expires February 17, 2027.)

⸻

⏱ Chapters:


0:00 Ed’s Intro
1:02 Show Start
1:37 Guest: Will Thompson @willofsaints
2:41 Guest: Ken MacKenzie @freshvictorcocktails
4:42 Game Plan: How we doing this FancyProductReview
5:59 FV Mexican Lime & Agave – FancyBread Review
6:00 What Food & Wine Number 1 Award Looks For?
8:30 Ed’s Disclaimer for Authenticity 
9:30 Our First Sip of Fresh Victor Virgin
11:54 Our First Sip of Fresh Victor with Alcohol Added
12:52 FV Lemon Sour – FancyBread Review
12:55 How does it compare to house made lemon sour
15:17 Ed’s Garnishes and the Making of a FancyCocktail
17:00 Tasting of Whiskey Sour with Fresh Victor Lemon Sour 
18:34 Fresh Victor Shelf Life
21:33 FV Cucumber & Lime – FancyBread Review
22:06 Fresh Victor Product Source
23:50 Raw Tasting of FV Cucumber & Lime
24:20 Fresh Victor Juice Process
25:00 FV Cucumber & Lime Cocktail Tasting
25:45 Quick bar fixes
27:00 Ed vs Cocktail Trends
28:50 Three Citrus & Mint Leaf – FancyBread Review
30:43 Ed vs Cocktail Trends Round 2
33:36 FV Three Citrus & Mint Leaf Cocktail Tasting
34:54 Quality & Compromise
38:12 Grapefruit & Sea Salt – FancyBread Review
38:55 Shelf Life vs Balance
40:04 Grapefruit & Sea Salt Tasting “Virgin”
41:10  Grapefruit & Sea Salt Cocktail Tasting
42:05 Special Request for Bar Drinks
44:44 Temperature Paradox in Restaurants
45:42 Grapefruit & Sea Salt Results
46:37 Strawberry Lemon – FancyBread Review
47:50 FV Strawberry Lemon Tasting “Virgin”
48:55 Fresh Victor Shipping and Handling
50:27 A mothers love
51:10  FV Strawberry Lemon Cocktail Tasting
53:34 Cactus Pear & Pomegranate – FancyBread Review
55:55 How many cocktails out of a bottle of Fresh Victor
57:11 Ed’s compliment style
57:40 Cactus Pear & Pomegranate Cocktail Tasting
59:25 Ken’s Open Recipe Disclaimer
1:01:50 Cactus Pear & Pomegranate Scores
1:01:07 Pineapple & Ginger Root – FancyBread Review
1:03:06 Kens Favorite Drink
1:03:55 Distributor Purchasing & Discounts
1:05:10 Pineapple & Ginger Root Cocktail Tasting
1:06:20 Adrian’s Loaded Question on Quality vs Consistency Scales
1:09:28 Pineapple & Ginger Root Scores
1:10:25 Jalapeño & Lime – FancyBread Review
1:10:55 Jalapeño & Lime Tasting “Virgin”
1:12:00 Server Note (Coursing)
1:13:14 Adrian’s Thank You to Fans
1:14:07 Use Fresh Victor for cooking 
1:14:45 Fresh Victor History
1:15:26 Jalapeño & Lime Cocktail Tasting
1:16:47 Perico
1:17:48 FancyBread’s Favorite Fresh Victor Picks
1:21:20 Will’s Questions
1:23:35 Last Words No Holding Back
1:24:56 Last Words: Ken 
1:25:40 Adrian’s Closer

Send us Fan Mail

FancyBread (formerly FancyBreadMiami) — real conversations from the restaurant and hospitality industry. New episodes weekly.

In this episode of FancyBread, Adrian kicks things off with tips for braving the cold — both the weather and how to avoid getting sick (or getting others sick) at work. Ed shares how one remarkable tip can shift your perspective. Adrian breaks down how to deal with toxic coworkers, and Ed dives into the chaos behind being deep in the weeds. We wrap up with a fan question: How do you deal with a lazy colleague?

If you’ve ever worked in restaurants, hospitality, or food & beverage — this one’s for you.

⸻

⏱ Chapters:

0:00 Ed’s Opener
0:18 Adrian’s Special
0:35 Pre-Shift Notes
4:40 Dealing with the Cold
10:48 How Has an Incredible Tip Changed You?
18:15 Dealing with Toxic Coworkers
35:39 The War Zone Behind the Weeds
49:08 Last Words: Check Yourself
49:54 Fan Question: How to Deal with a Lazy Co-Worker

⸻

🎙 About FancyBread

FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — from toxic coworkers to being in the weeds — with honesty, humor, and heart.

Our mission: To Educate, Entertain, Inspire, and Connect.

⸻

📍 Follow us on Instagram for LIVE Show Dates & Times:
https://www.instagram.com/fancybreadmiami/

🌐 Website:
https://www.fancybreadmiami.com

🎧 Audio Podcast:
https://fancybreadmiami.buzzsprout.com

⸻

💬 Question for you:
How do you deal with Sick and/or Toxic Co-workers? Drop it in the comments.

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBread #FancyBreadMiami #RestaurantLife #ServerLife #HospitalityIndustry #BeingInTheWeeds #ToxicCoworkers

⸻

Send us Fan Mail

On the first FancyBread episode of the year, Adrian dives into a Hooters experience, reflecting on how poor teamwork impacts performance. He then shares how he scored the first official 2026 touchdown for his restaurant, crediting the “FancyBread” team’s synergy and his personal +1% approach this year. Meanwhile, Edwin debates when and where frozen drinks belong in restaurants and brings forth the anger of Hospitality Fatigue.

Chapters:
00:26 Hooters kickoff
03:40 Do Guest ask you for Frozen Drinks
04:41 If Yow Want a Frozen Drink make sure you check these boxes
08:19 Adrian Scores the 1st Official Touchdown of 2026 🏈
09:11 Adrian’s Touchdown (Play-by-Play)
11:10 Recognition from the Grammar Police 👮‍♂️🎖️😁
12:34 Ed vs Floor Managers
15:58 Adrian’s +1% Approach This Year
18:29 Ed’s “Yes… But”
22:03 Pre-Shift Notes (January / February 2026)
22:57 How do you feel about serving on Valentines Day
24:53 Hospitality Fatigue
25:54 How Adrian Deals with Hospitality Fatigue
28:26 How Ed Deals with Hospitality Fatigue
30:58 Last Words (How "Balling Guest" Should Prepare to Pay the Bill: Call Your Bank!)
33:48 Industry Questions from Fans "I'd like your Fancy Opinion on...?"
35:36 Ed's Fancy Opinion
36:44 Adrian's Fancy Opinion

A Podcast about the Restaurant/Hospitality Industry.
For LIVE Pre-Shift Dates & Times follow us on Instagram.
Edited Episodes out on Fridays.

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail

This final unreleased episode from 2025 revisits one of Adrian and Ed’s culinary journeys to Mexico 🇲🇽 in 2025. They recount their experience visiting two San Pellegrino top-ranked restaurants, reflecting on Mexican hospitality, service, and both the highlights and challenges of the trip. It’s a heartfelt look back before the podcast moves into its new chapter.

Chapters:
1:55 Show Start
2:50 Trip Purpose
6:47 How Adrian Rates Restaurant Experiences 
10:10 Ed's Favorite Bite of the Trip
15:10 Easier to forgive when you don't...
19:43 Lighting in Restaurants
21:22 Less is more
25:39 The Bites that Really made your Trip
30:54 Ed and Burgers
33:09 Plan Accordingly to your Food Limits
34:09 Mexican Service
37:30 Adrian's View on Mexico Service
39:04 Cultural Thing
39:54 Server Asking Your Name
40:48 How Mexico Feels
43:49 What Stayed with you on this Trip
45:14 Last Words & Adrian's Closer


A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail

In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for help, and surviving the weeds, this is an honest, unfiltered conversation about boundaries, professionalism, and why respect still matters on both sides of the table.

0:00 Show Start
0:43 Beach Life in Miami: Who Is It Really For?
2:58 Sandals, Toes, and Restaurant Etiquette
5:29 Why Miami Beach Still Matters for Restaurants
11:02 Tourism, Vibes, and the Slow Death of Neighborhoods
15:05 What Happens If You Lose Your Job?
19:52 Wearing Too Many Hats in Restaurants
21:49 The Biggest Loser at the Table: The A**Hole… or the Person With Them?
25:56 Rude Guests, Bare-Minimum Service, and Boundaries
28:27 How to Stop Problems Before They Snowball
32:53 Ed and PAM's "Cowardly Managers / Restaurants"
39:54 Menus, Fatigue, and Predatory Design
46:16 Tourists, Tipping, and Why Miami Has Service Charges
46:46 The Big Beautiful Bill and the Service Industry
50:14 Asking for Help Isn’t Weak — It’s Professional
54:17 Being in the Weeds: The Motorcycle Epiphany
57:49 Last Words: Please do and Please Don't do
59:15 Adrian's Closer: Standing Your Ground with Guests


A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail

In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “manifestation” is less about wishful thinking and more about clear intentions backed by consistent action.

Chapters:
0:00 Ed's Opener
0:23 Show Start + “Quality Control”
1:16 What “Pivoting” really means?
3:06 I’m reaching my end as a server
5:34 Why people pivot?
8:23 “Top of the mountain… now what?” 
10:13 Dunning–Kruger + restaurant disappointment rant
14:17 What made them bad (service/food specifics)
20:44 1-3 Tools for a successful pivot
24:57 The baked good argument (chef vision vs guest preference)
29:27 “Customer is always right” (full quote + meaning)
32:24 “We don’t build salads here” + you-build-it-you-bought-it
35:12 How we learn as adults (shorts vs targeted learning)
37:58 Metroidvania learning analogy
40:50 Undercover Boss + large-table “who pays?”
45:34 Manifestation (practical vs woo) + actionable framework
49:39 Adrian's Closer: self-governance + staying the course


A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail

In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with a look ahead to 2026! Share your star rating answers on the comments! 😁

Chapters:
0:00 Final Episode of 2025: 26 Drops, 52 Weeks
1:30 Gratitude Roll Call: Guests, Fans, and the Team
4:32 New Topic: Do You Need to Be Liked at Work?
12:04 How to Be Liked at Work: The Server Playbook
21:14 Restaurant You Found This Year
23:04 Where Fancy Bread Is Going: “Fancy Bread on the Road”
23:50 Restaurant That Closed
27:15 The Middle Is Disappearing: Cheap vs Splurge Dining
29:05 Moment of Silence for the Fallen (Staff + Spots)
29:32 Did You Get Written Up This Year? (Likeable Wins)
30:07 Christmas Miracle: The 13-Week Shutdown That Worked
31:16 Life Goals Reset: Heart vs Logic
32:27 Game Time: Rating Table Types 1–5 Stars
52:46 Last Words: Stop Rewarding Trendy Restaurants
53:59 2026 Rule: Actions Are the Only Truth

A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail

In this episode of FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The conversation then shifts to the heated debate: Is a service charge a tip or a fee? Ed runs the numbers to help make sense of how it actually works, and brings the topic of guest math and how to deal with it. Also Ed expresses his feelings towards a liquor rep situation, and we wrap up with how stories and words are what sell products in restaurants.

Chapters:
0:19 Show Start 
0:38 Explained: The Top 100 Independent Restaurant List
5:37 Why the Top 100 List Matters to the Industry
7:20 Ed’s Insights on Restaurants He’s Visited on the List
9:31 Why the List Matters for Guests
10:08 Why the List Matters for Servers
12:54 Fan Shoutout: Community Spotlight
13:27 Ed’s Approach to Training the New Hire
19:38 Is a Service Charge a Tip or a Fee?
20:41 Service Charge by the Numbers
23:53 Be Careful What You Wish For: Service Charges Explained
29:57 How Service Charges Benefit Guests
32:10 Ed vs. Liquor Reps: How Stories Sell Products
45:43 Last Words
46:24 Adrian's Closer

A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience.  We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry.  Our mission:  To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us Fan Mail