FancyBreadMiami

Adrian, Ed, and guest Ana Marcela talk about the many ways to get a table at a popular restaurant, and mention some pros and cons to each approach.

Topics:
Ana Marcela's Industry Origins
Walking into a Restaurant: Pros and Cons
Online Reservations: Pros and Cons
Phone Reservations: Pros and Cons
Reservation with Server or Staff Member: Pros and Cons
Reservation with a Manager or Owner: Pros and Cons
Reservation with a Concierge or Promoter: Pros and Cons
Members Only Concierge Apps: Pros and Cons
Purchasing a Reservation from Someone Else Through a Website
How to Work the Door
 
To follow Ana Marcela:
Instagram: https://www.instagram.com/anamjcr/

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Adrian & Ed invite Will and Solomon to talk about the LGTBQ+ in the restaurant industry. 

Topics:
Will and Solomon's Stories
LGBTQ+ Representation in Restaurants
The Experience of Gay Service
Earnings Equality: Who makes more
Service Challenges: Stories of Rejection and Resilience
Will & Solomon's Favorite and Least Desirable Guest Experiences
The Role of LGTBQ+ Support in the Industry
Serving LGTBQ+ Guest
Love in the Restaurant: Dating Amongst Guests and Staff
Efforts by Restaurants to Support LGBTQ+ Staff & Guest
Unpacking Stereotypes: An Outdated Question in Miami
Fashion Choices vs. Dress Codes: A Modern Perspective
Addressing Discrimination in 2023: The Unsettling Reality
Smart Dining: Researching Restaurants Before You Go
The Impact of Changing Restaurant Temperature
The Use of Pronouns in Restaurants
Are LGTBQ+ Members Evaluated Differently In the Industry
Love in the Workplace: Navigating Relationships with Co-Workers
Valuable Advice to LGTBQ+ Members Considering the Industry

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Adrian & Ed talk about Why and How they Joined the Restaurant Industry: Their Journey, How they Met, and Why You Should Consider It.  Topics bellow.

Entering the Restaurant Industry
Adrian & Ed's Original Career Choices
Ed's shortest job, and Memorable Characters in the Industry
Adrian's Journey: Career Path and Influences
Motivations for Joining the Restaurant Industry
Truths About Navigating Job Interviews
Adrian's First Server Job: Lessons from Corporate Restaurants
Attempts to Leave the Industry, and Why Return
A Failed Attempt and a New Opportunity: Lessons Learned
The Art of Personable Service
Pursuing Hospitality and Wine Certifications
Learning from Others: Skills Acquired
The Love for Food: A Perfect Fit for the Industry
Diversify and Refine Your Palate in the Industry
Unveiling some Industry Ugly Truths
Rising to the Challenge: Personal and Professional Growth
How Adrian and Ed's Paths Crossed
Trials and Triumphs: A Glimpse into a Server's Journey
A Significant Moment of Success for Adrian
A New Passion Ignites: The Birth of Inspiration
Pursuing Excellence and Perfection in Service
Addressing Pay and Staffing Challenges in the Industry

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Adrian & Ed invite Saheed: one of the many cooks who's behind the curtain in restaurants and go over some related topics.

Topics:
Who Earns the title of 'Chef'? Qualifications and Insights
Saheed's Path into the Kitchen: A Personal Story
Starting a Kitchen Career: Who Should and How to Begin
Working in the Kitchen: Vital Considerations and Disclaimers
Handling Critique: A Must-Know Skill for Kitchen Pros
Applying for Kitchen Jobs: Step-by-Step Guide and Tips
Securing Your Kitchen Job: Strategies for Success
Understanding Cooking Stages: A Culinary Learning Experience
Lies on a cook's resume
Climbing the Kitchen Ranks: Advancing Your Culinary Career
Career Decisions: Why Some Stay and Others Move On
Comparing hours vs salary in the kitchen
Kitchen Work During a Pandemic: Challenges and Adaptations
Becoming a Kitchen Leader: Ascending the Culinary Hill
Culinary Adventures: Inside Gentlemen's Club Kitchens
Unemployment or Kitchen Work: Making the Right Choice
Choosing Upscale Dining Kitchens: A Gourmet Career Path
A New Job Mentality: Keys to Professional Growth
Striving for Excellence: Always Seeking the Next Best Thing
Giving 2 Weeks' Notice: The Etiquette of Resignation
Message from Saheed
Last Words

To follow Saheed:
Instagram: https://www.instagram.com/___saheed/

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Adrian and Ed go over some reasons as to why your server might be "RUDE" and what things both guest and service staff can do in some of those situations. 

Topics:
What is being rude
How would you react to a rude guest in your home
When your server doesn't wanna be there
When a guest doesn't respect you
When a guest doesn't wanna be there
Ed's red flag
How snapping makes you look
Ignorance is rude
When your server knows you don't tip
Number 1 rule
How going out is going to class
Number 1 rule goes both ways
Tip when someone says something rude to you
Tip to put a rude guest in their place
Change your server
What we servers can do to rude guest
Request a server
Leave it on the check
Be a mirror
Last Words


In this episode we referred to a previous audio episode.
Link below:

Link to Ep.6 Do you know who I am?
https://fancybreadmiami.buzzsprout.com/1976751/10728312-ep-6-do-you-know-who-i-am

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Adrian & Ed invite Bar managers Will & Mike to discuss why alcohol in restaurants is so expensive. 

Topics:
Will's Intro
Mike's Intro
The value of a bartenders license
Why alcohol in restaurants is so expensive
Where do bars and restaurants get their alcohol
Why buy through vendors
Relationships between liquor reps and vendors
Does the liquor rep have negotiation power
Do most bars carry the same products and why
Most people don't venture out of their comfort zone
Why Miami bartenders don't tend to over pour
What is the profit margin of alcohol
How availability affects the price of alcohol
How location affects price of alcohol
Where can you get fair prices
How storage affects the price of alcohol
Do Will & Mike still practice bartending
How fresh produce affects the price of cocktails
What juices are usually freshly squeezed
Some NO's for bartenders
How aesthetics can affect the price of your cocktail
Message to future bar and restaurant owners


To follow Will (cause Mike is to cool for social media):
Instagram: https://www.instagram.com/willofsaints/

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Adrian & Ed invite Michelin Chef Pedro Mederos to share his knowledge and experience of opening his own restaurant. 

Topics:
The chef who made Adrian cry
Chef Pedro Mederos Story
Do you need accreditation to be successful
When is the right time
How your restaurant can influence a new culinary direction
What is Miami to tourists vs locals
Chef Mederos biggest concern when opening his restaurant
Assessing the market for your restaurant
Being recognized by the Michelin Guide
Hiring and building a team
Kitchen integrity
Funding your restaurant
Developing restaurant concept and dishes
Mentors, being a role model, and support system
Extracurricular benefits to consider for your staff
Mental health & support for your staff
What's next for Chef Mederos
Chef Mederos preferred food spots
How to stay in touch with Chef Mederos
Message to aspiring business owners
The idea of a modern Chef
Being a father and a Chef
Failure is your friend
 
Follow Chef Mederos at:
Instagram: https://www.instagram.com/petemederos/
Instagram: https://www.instagram.com/east_wind_hospitality/

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Adrian & Ed invite Jen and Chelsea to talk about women in the restaurant industry. 

Topics:
Are there more men or women in the restaurant industry
Male vs Female managers
Sexual harassment at work
Sexual discrimination in the restaurant industry
What gender makes more money
What gender tips best
Is gender evaluated differently in the restaurant industry
Rumors when changing hairstyles
Animosity against other women
Fresh Meat in the restaurant
One HUGE benefit of being a woman in the restaurant industry
Do women need to prove themselves
Going to HR "Human Resources"
Dating your superiors
Revealing uniforms
Sexual harassment from guests
Advice to women entering the restaurant industry
 
To follow Jen and Chelsea:
Jen's Instagram: https://www.instagram.com/jennijennq/
Chelsea's Instagram: https://www.instagram.com/xoxo_chelly/
Chelsea's TikTok: https://www.tiktok.com/@chelsea_espinaaa

We referred to a previous audio episode about dating your restaurant co-workers:
Link to Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)
https://fancybreadmiami.buzzsprout.com/1976751/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juan

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Adrian & Ed use their experience to discuss why people go to restaurants and why it matters. They share a checklist for guests to consider when choosing a restaurant, and split restaurants into three categories: Food, Ambiance/Vibes, and Service. We also discuss how you can find a suitable restaurant for your needs and how servers can help identify that need to better provide a great experience.

We will revisit this topic in the future.

In this episode we referred to two previous audio episodes, one about reviews, and another with guest Nicole. Links below:

Link to Ep.7 Is this any good "Audio Only"
https://fancybreadmiami.buzzsprout.com/1976751/10766611-ep-7-is-this-any-good

Link to Ep.10 Chit Sheet (w/Guest Nicole) "Audio Only"
https://fancybreadmiami.buzzsprout.com/1976751/10887579-ep-10-chit-sheet-w-guest-nicole

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Adrian & Ed invite Executive Chef & Tremendo Garnish Co-Owner David Gomez to discuss why food in restaurants is so expensive.

To follow Chef David and inquire about Tremendo Garnish:
Website: https://tremendogarnish.com
Instagram: https://www.instagram.com/tremendogarnish/

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