Doug Wood's grandfather and uncle owned popular restaurants when he was a kid, but it was his seven years selling point-of-sale systems to more than 300 eateries that gave Doug the background to make solid decisions in how he would operate Catfish Charlie's, which under his 15 years of ownership has become a landmark hotspot in Monroe, Louisiana.

Kyle Carson, executive chef at The Grumpy Rabbit, told Heaping Spoonful about how rekindling a relationship with renowned chef James Hale led him to this outstanding restaurant in the small town of Lonoke, Arkansas, and how he and his kitchen team keep things fresh and fun -- and the people coming back again and again.

Dan Kovach dropped by the Heaping Spoonful studio to tell listeners how working as a server at the legendary and lamented Cajun's Wharf in Little Rock almost a quarter-century ago started him on the path to owning two of the city's most popular restaurants -- Copper Grill and Capers.

The Buttered Biscuit is one of the most compelling success stories on the Northwest Arkansas food scene, growing from concept to four booming restaurants in about four years. Sam Russell, co-founder, co-owner and CEO, and Hunter Kissinger, director of operations, called the Heaping Spoonful hotline to explain how their mini-chain has gotten so large so quickly -- and where they're headed from here.

John Harpool, executive chef and general manager at Bocca in Fayetteville, Arkansas, stopped by to tell Heaping Spoonful listeners how he parlayed a mild interest in food as a kid to a successful career -- and why his restaurant is committed to making everything from scratch, including all pasta, salad dressings, bread and desserts.

Ryan Hamra stopped by the Heaping Spoonful studios to tell how his expected career -- running his family's group of Wendy's restaurants -- was derailed by his father's death when Ryan was in high school ... and how he parlayed what he learned there and afterward to launch successful Blue Coast Burrito and Potbelly Sandwich Shop outlets in Little Rock, Arkansas.

Sally Mengel didn't even intend to have a real "business" when she first started making ice cream to sell in the Green Corner Store in 2011. But what a business she and her team have built, selling ice cream and other sweet treats in the Loblolly Creamery shop next door and at locations all across Arkansas. She stopped by to tell Heaping Spoonful how that all happened!

Chef Andre Poirot stopped by the studio to tell listeners the details of his long and fascinating career that has taken him from his home country of France to London, Bermuda, New Orleans and, for the last 18-plus years, to Little Rock, Arkansas, where he now serves as executive chef at 42 Bar and Table in the Clinton Presidential Center.

Chef Andre Poirot stopped by the studio to tell listeners the details of his long and fascinating career that has taken him from his home country of France to London, Bermuda, New Orleans and, for the last 18-plus years, to Little Rock, Arkansas, where he now serves as executive chef at 42 Bar and Table in the Clinton Presidential Center.