Maya Geschwind, Brand Director at TSC Hospitality, joins us to share her journey from back-of-house prep kitchens in LA to steering one of London’s most respected hospitality groups - all with a hands-on approach that spans culinary execution, strategy, and leadership.

We talk about growing up in the kitchen, working every restaurant role from lobster prep to high-volume host, and how she earned her “hospitality degree” through lived experience. Maya reflects on moving from the U.S. to the U.K., the cultural contrasts in operations, and how to keep quality and humility at the core as teams scale. She shares what it means to “taste the spreadsheet,” why success demands constant prioritization, and how real-world context builds credibility in an increasingly corporate hospitality landscape.

If you've ever worked a service rush, straddled strategy and operations, or wondered what it takes to build a brand that customers - and teams - believe in, Maya’s story will resonate.

Abe Ng, founder and CEO of Sushi Maki, joins us to share how he turned a neighborhood sushi bar into a multi-channel powerhouse with restaurants, university locations, luxury hotel accounts, and over 15 Whole Foods installations — all while keeping quality, approachability, and family values at the core.

We talk about growing up in the family restaurant business, leaving a stable finance job to launch a wrap concept that flamed out, and how that failure paved the way for Sushi Maki’s rise. Abe shares what it takes to scale fresh sushi across different formats, the operational discipline behind serving executive chefs and Whole Foods customers alike, and the role of persistence, partnerships, and people in long-term restaurant success. He reflects on Miami’s culinary growth, lessons from wholesale logistics, and why investing in talent is the secret to sustainable scale.

Kat Romneos, the creator behind @eatingallofny, joins us to share why she walked away from nearly 70,000 followers and a growing career in food content — and what she learned along the way.

We talk about the early days of pandemic-era dining, the shift from hobby to side hustle, and how partnerships, platform pressure, and nonstop posting turned something joyful into something draining. Kat reflects on what made her content work, why authenticity matters, and what it takes to stay grounded in a space that rewards growth at all costs.

John Hamburger, President of the Franchise Times, joins us to share what he’s seeing across the restaurant industry as both operators and investors face a shifting economic landscape in 2025.

With decades of experience covering restaurant finance and franchising, John breaks down the core challenges brands are facing right now — from declining traffic and rising prices to off-premise dynamics, labor pressure, and the growing divide between chains that scale and those that stall. He explains why deals like Jersey Mike’s $8B valuation coexist with declining sales at household names, and how the best operators are adapting through value plays, digital ordering, loyalty, and operational creativity.

We talk about what’s working, what’s breaking, and what it’s going to take to stay relevant in a time of contraction and change.

Ray Biebuyck, founder of Hurray and the bold, satirical Girl Beer line, joins us to share how she left investment banking to build a beverage brand that challenges the male-dominated beer industry.

After starting her beverage journey at Shacksbury Cider in Vermont, Ray saw a major gap in the market: beer products that actually resonated with women. She dug into consumer data, ran blind taste tests, and built Girl Beer from the ground up — blending product-led innovation with a rebellious voice that’s gained a cult following on social media.

We talk about subverting industry norms, building a brand from scratch, and what it takes to go from kitchen trials to chain retail rollout.

Mike Tougas, front-of-house lead at Denver’s acclaimed Tavernetta, joins us to share how he made the leap from civil engineering into the world of fine dining — and what it took to earn his place in one of the city’s most respected restaurants.

After joining Tavernetta with no prior restaurant experience, Mike leaned into the discipline of service, mentorship, and consistent growth. We talk about his path from entry-level to leadership, what it’s like working in a Michelin-recognized restaurant, and how Denver’s food scene has evolved with the arrival of the Michelin Guide.

Nick McMillan, co-owner of the iconic Golden Steer Steakhouse in Las Vegas, joins us to share how he and his wife Amanda stepped in to carry forward one of the city’s most historic restaurants.

After taking over the Golden Steer in 2019, they brought a fresh perspective to a legacy brand — modernizing operations, investing in digital storytelling, and launching a thriving line of consumer products. We talk about navigating a pandemic-era pivot, turning viral moments into menu staples, and bringing the Golden Steer experience coast-to-coast with a new location opening soon in New York City.

Logan and Taylor Amstey, founders of Love Lamp Matcha in Austin, Texas, join us to share how they turned a simple dream into a thriving business.
After a two-year permitting journey, they opened their unique pottery studio and matcha shop in early 2025 — and within just six weeks, launched a second location. We talk about overcoming red tape, building an authentic community without paid ads, and partnering with creators and city officials to bring their vision to life.