In this episode of Just the Tip, host Felix Bendersky of F+B Miami sits down with nightlife icon Tommy Puccio (aka Tommy Pooch) for a no-filter conversation about the rise, chaos, and business of Miami nightlife.

From his early days supplying legendary New York clubs like Studio 54 to shaping Miami’s party culture with venues like The Forge, Chaos, and iconic Sundays at Nikki Beach, Tommy shares untold stories from behind the velvet rope — including face control, exclusivity, and what it really took to build the hottest rooms in the world.

The conversation dives deep into:

• How Miami nightlife evolved from the late ’90s through the 2000s

• Why presence at the door mattered more than marketing

• The real economics behind legendary clubs and parties

• How social media changed hospitality forever

• Tommy’s transition from nightlife power player to real estate advisor

This episode is a must-watch for anyone in hospitality, nightlife, real estate, or entertainment — and for anyone who wants to understand how relationships, reputation, and timing build real leverage in Miami.

Topics Covered:

• Miami nightlife history & iconic clubs

• Club promotion, exclusivity, and face control

• Hospitality business strategy

• Social media’s impact on nightlife

• Real estate insights from hospitality veterans

• Building long-term influence in Miami

Why This Episode Matters:

Few people have seen Miami nightlife from every angle — promoter, owner, operator, and advisor. Tommy Puccio’s stories aren’t just entertaining — they’re a masterclass in people-driven business, timing markets, and adapting before the city shifts again.

In this episode of Just the Tip, Felix sits down with Will Thompson — widely known in Miami as the bartender’s bartender — for an honest conversation about hospitality, community, and the realities facing the bar industry today.

From growing up in a military family to working his way up from busboy to bartender at places like Broken Shaker, Will shares how structure, discipline, and creativity shaped his approach behind the bar and his commitment to doing things the right way. He breaks down what real hospitality actually means, why guest experience still matters more than trends, and how neighborhood bars have evolved without losing their soul.

The conversation goes deeper into the post-COVID reality of the hospitality industry, including aggressive inspections, rising rents, and regulatory pressure that continue to threaten independent operators. Will speaks candidly about how the community showed up during the pandemic, why mentorship and transparency matter now more than ever, and what city leadership needs to understand about supporting local businesses.

If you work in bars, restaurants, nightlife, or hospitality real estate — especially in Miami — this episode hits close to home.

Topics covered:

• What it really means to be “the bartender’s bartender”
• The evolution of Miami’s neighborhood bar culture
• Community, mentorship, and accountability in hospitality
• COVID, inspections, and regulatory pressure on local bars
• Rising rents and the future of independent operators
• Why guest experience still defines great hospitality

🎧 Listen now for a grounded, real-world conversation about the people who keep hospitality alive — and what it will take to protect the industry moving forward.

In this episode of Just the Tip, Felix sits down with Stratis Morfogen — legendary restaurateur, entrepreneur, and author of Be a Disruptor — for a no-BS conversation about what it really takes to survive (and win) in the restaurant business.

From running a family diner to building iconic concepts like Philippe Chow and the wildly innovative Brooklyn Dumpling Shop, Stratis breaks down how disruption isn’t about trends — it’s about adaptation, value, and execution. He shares how failure became one of his greatest teachers, why most operators misunderstand “innovation,” and how real estate, SEO, and technology now play just as big a role as food.

The conversation dives deep into how COVID forced operators to rethink everything, why value matters more than ever, and how Stratis secured unconventional deals — including Times Square real estate — by seeing opportunities others missed. This episode is packed with practical insight for restaurant owners, hospitality professionals, and anyone building a business in a volatile market.

If you’re in food, hospitality, real estate, or entrepreneurship — this is a must-listen.

Topics covered:

• What it actually means to be a “disruptor” in restaurants
• Why failure is a prerequisite for long-term success
• How SEO and technology now drive restaurant traffic
• The importance of value and relationships over transactions
• Adapting restaurant concepts during and after COVID
• How smart operators spot real estate opportunities early

🎧 Listen now for a masterclass in restaurant disruption, resilience, and building brands that last.

In this episode of Just the Tip, Felix sits down with DJ Boris, one of the most influential DJs to come out of New York’s legendary club scene. Raised in Brighton Beach and shaped by the raw energy of Brooklyn nightlife, Boris shares how growing up in a Soviet immigrant community fueled his work ethic, resilience, and long-term vision in an industry known for burnout.

Boris takes us behind the scenes of iconic eras at venues like The Roxy, Limelight, Crowbar, and his legendary residency at Club Space. He breaks down how nightlife evolved from massive, all-night club marathons to today’s more curated, intimate experiences — and what that shift means for DJs, promoters, and hospitality operators.

The conversation also dives into Miami Music Week, the business realities behind nightlife longevity, and how Boris turned the chaos of COVID into opportunity by pivoting into Miami’s luxury yacht charter business. From 22-hour DJ sets to building income streams off the decks, this episode is a masterclass in adaptability, brand longevity, and surviving cultural shifts without losing your edge.

If you care about nightlife, hospitality, music culture, or building a career that actually lasts — this one hits.

Topics covered:
• The golden era of NYC nightlife and how it shaped today’s DJ culture
• Why Miami became a global nightlife capital
• The real business behind DJ residencies and longevity
• Pivoting during COVID and building income beyond nightlife
• How social media and technology changed music and hospitality forever

🎧 Listen now for an unfiltered look at nightlife, hustle, and reinvention — straight from someone who lived every era.

Miami Restaurateur David Foulquier on Building Iconic Restaurant Concepts

What does it really take to build restaurants that last — across pizza, sushi, fine dining, and neighborhood favorites?

In this episode of Just the Tip, we sit down with David Foulquier, one of Miami’s most influential restaurateurs and the creative force behind Fooq’s, 11 Street Pizza, Sushi Noz, and the highly anticipated Fooq’s Little River.

With roots shaped by New York City and a multicultural French-Persian background, David shares how obsession with greatness — not cuisine type — is his true competitive advantage.This conversation goes deep into the real decisions behind successful restaurant concepts, from choosing the right neighborhood and building aligned investor relationships to navigating COVID, the Michelin Guide’s arrival in Miami, and the evolving expectations of today’s diners.

Whether you’re a restaurant owner, hospitality investor, chef, or Miami food lover, this episode offers rare insight into how iconic dining brands are built — and rebuilt — over time.

🎙️ In This Episode, You’ll Learn:

Why core competency matters more than cuisine

How David scales excellence from New York style pizza to high-end sushi

The truth about opening restaurants in emerging Miami neighborhoods

What COVID permanently changed about restaurant operations

How Michelin recognition impacts Miami’s dining scene

Why team alignment and obsession with quality drive long-term success

How community demand shapes winning restaurant concepts

🔥 Key Quotes:

“My core competency is being great. It doesn’t discriminate from pizza to sushi.”

“Greatness begins with passion, obsession, and love for the game.”

“Miami is no longer just a food scene — it’s a culinary capital.”

📍 About the Guest:David Foulquier is a Miami-based restaurateur known for trend-defining concepts that balance innovation, consistency, and cultural depth. His restaurants have helped shape Miami’s rise as a global food destination while maintaining strong local followings.

🎧 Subscribe to Just the Tip for unfiltered conversations with the people shaping Miami real estate, restaurants, and hospitality.

👍 Like, comment, and share if you’re building — or dreaming of building — something great.

In this can’t-miss episode of Just the Tip, Felix sits down with Jose Mendin, the award-winning chef and creator behind Miami staples like Pubbelly Sushi, Casa Sola, and Pubbelly Steak.

For nearly 30 years, Mendin has shaped the evolution of Miami’s dining scene — blending Puerto Rican heritage, global technique, and bold entrepreneurial instincts to build some of the city’s most recognizable restaurant brands.

Jose opens up about his unexpected journey from a volleyball scholarship to cooking in legendary kitchens like Nobu and Sushi Samba, where he developed the discipline, speed, and creativity that later fueled his expansion across Miami.

He breaks down the real lessons behind rapid growth, how to choose locations in emerging neighborhoods like Little River and North Miami, and the importance of partnerships, brand consistency, and operational excellence.

Whether you’re a chef, restaurateur, or a fan of Miami’s dining culture, this episode delivers rare insider knowledge on what it actually takes to build a long-lasting restaurant brand — and the mindset required to stay relevant in one of the country’s most competitive food cities.

⭐ What You’ll Learn

* How Jose Mendin built Pubbelly Sushi into a Miami staple

* Why kitchens like Nobu and Sushi Samba shaped his leadership and technique

* How Puerto Rican heritage influences his culinary style and storytelling

* The realities of rapid restaurant expansion — what worked and what didn’t

* How to choose winning restaurant locations in Miami’s evolving neighborhoods

* The business foundations young chefs must understand: partnerships, leases, and brand development

* What’s next for Miami dining and why Mendin is betting on new culinary movements

Notable Quotes

* “Playing volleyball taught me everything about teamwork — and I brought that into the kitchen.”

* “Mofongo is close to my heart… it’s my culture, my story.”

* “I left Nobu because I was too comfortable — I needed new challenges.”

* “COTE nailed the Miami vibe, even though they came from out of town.”

🎧 Perfect For:Chefs • restaurateurs • hospitality operators • culinary students • Miami food lovers • entrepreneurs building restaurant brands • anyone studying the business side of dining.

In this episode of Just the Tip, Felix Bendersky from F+B Hospitality Brokerage sits down with Derek Stilmann — one of Miami’s most respected bartenders and the creative mind behind Kaiju, recently recognized by 50 Best as one of the top bars in the world.

Derek has worked everywhere from Hillstone in Coral Gables to the legendary Broken Shaker, shaping Miami’s cocktail scene with his mix of precision, creativity, and unpretentious hospitality. Now, he’s gearing up to open his newest concept, Time and Place, a coffee-shop-meets-cocktail-bar in Miami’s booming Little River neighborhood.

This episode goes deep into what it actually takes to build a successful bar in Miami — from rent spikes and permitting nightmares to creating a brand that locals want to come back to again and again.

Whether you’re in hospitality, a cocktail nerd, or just someone who wants to understand how Miami bars really work, this conversation is loaded with insights.

🔥 In This Episode:

• Derek’s journey from the culinary world to award-winning bartender

• The creative philosophy behind Kaiju and how it became a Miami favorite

• Why consistency is the real secret behind great cocktails

• The challenges bartenders face opening a bar in Miami (that no one talks about)

• What to expect from Time and Place in Little River

• The future of Miami’s bar scene — and why it’s more exciting than ever

🗣️ Notable Quotes:

“Kaiju was the accumulation of everywhere I’ve worked — high execution, unpretentious, but with a Derek twist.”
“Miami is a small place. There are only so many spaces you can grow into.”
“Consistency is key. Doesn’t matter how creative you get — you have to repeat it.”

🎧 Tap in for a real behind-the-scenes look at the bar world from one of Miami’s best.
Don’t forget to like, subscribe, and drop a comment if you want more episodes with Miami’s top chefs, bartenders, and hospitality leaders.

Miami bars, Miami cocktail scene, Kaiju Miami, Derek Stilmann, Broken Shaker Miami, Miami nightlife, Miami hospitality industry, best bars in Miami, Miami bartenders, Time and Place Little River, Miami bar owners, Miami food and beverage podcast

Inside Miami’s Mayoral Race: Corruption, Permits, Taxes & the Future of the City

In this powerful episode of Just the Tip, Felix sits down with Emilio Gonzalez — former CEO of Miami International Airport, ex–City Manager, U.S. Army Colonel, White House official, and now a candidate in Miami’s upcoming mayoral runoff.

With decades of experience in military intelligence, federal leadership, and local government, Emilio breaks down what’s really happening behind the scenes in Miami’s politics, infrastructure, and hospitality ecosystem.

As Miami faces widespread restaurant closures, broken permitting systems, out-of-control property taxes, and growing civic frustration, Emilio shares why the city is struggling — and what needs to happen now to turn it around.

From infrastructure that hasn’t kept up with explosive growth to bureaucratic inefficiencies hurting small businesses, this episode exposes the operational cracks impacting everyone from residents to restaurateurs.

Whether you’re in hospitality, real estate, development, or Miami politics, this conversation offers a rare, unfiltered look at the city’s biggest challenges — and the bold reforms Emilio believes are necessary to restore accountability, safety, and economic opportunity.

⭐ What You’ll Learn

• Why Miami’s permitting, procurement, and bureaucracy are crippling small businesses and restaurants

• The root causes behind restaurant closures and hospitality struggles in Miami

• How outdated infrastructure is failing a rapidly growing city

• Emilio’s plan for property tax reform and easing financial pressure on families

• “We need to do it in a much smarter way… Miami has ballooned, but we still have the same infrastructure.”

• “You can’t get a permit. Procurement is awful. The things business needs to be in business — they’re not there.”

• “I don’t want to just be the next mayor. I want to be the guy that leaves lasting marks.”

• “People do these things when there’s no cost to it — and they end up terrorizing neighborhoods.”

• “Corruption is in your face. We need an administration that puts a marker down on day one.”

🎧 Perfect For: Miami residents • restaurateurs • real estate pros • hospitality operators • developers • policy watchers • chefs • small business owners • anyone trying to understand Miami’s political and economic future.

“The Brutal Truth About Running a Restaurant in Miami”

Running a restaurant in Miami isn’t for the weak — and in this episode, Felix sits down with Andrew Platt, a chef, operator, and hospitality consultant with 25+ years in the game, to break down exactly why.

As the head of Aha Hospitality Group and co-founder of Ernie’s Açaí, Andrew has helped build and fix some of South Florida’s most popular spots. Today, he’s pulling back the curtain on what actually makes or breaks a restaurant in Miami’s hyper-competitive market.

From Wynwood to Brickell, permitting nightmares to landlord battles, Andrew and Felix get into the decisions that kill restaurants — and the ones that save them. They cover how major events like the 2026 World Cup will reshape Miami’s dining scene, why operators need neighborhood-specific strategies, and the harsh truth behind the phrase: “Hope is not a strategy.”

Whether you’re opening your first restaurant or scaling your tenth, this episode is a must-watch for anyone who wants to survive (and actually make money) in the hospitality business.

⭐ What You’ll Learn

• How to open a restaurant in Miami without getting crushed by permits, delays, and buildouts

• Why bad decisions — not bad consultants — sink most restaurants

• The real cost of operating in Wynwood, Brickell, and South Beach

• How the World Cup 2026 will impact Miami restaurants, staffing, and rent

• Why second-generation spaces aren’t always cheaper (and when they're a trap)

• How operators should actually use consultants — and when to run the other way

• What restaurants MUST do now to survive Miami’s rising costs

🎧 Perfect For:

Restaurant owners • hospitality operators • chefs • Miami restaurateurs • food & beverage entrepreneurs • anyone opening a bar, café, or fast-casual concept.

Eileen Andrade, the powerhouse chef behind Finka Table & Tap and Amelia’s 1931, joins Felix Bendersky of F+B Hospitality Brokerage to talk all things Miami food, family legacy, and the business behind running successful restaurants.

Born into one of Miami’s most iconic culinary families, Eileen grew up inside the kitchen of Isla Canarias, where her parents’ Cuban recipes became legendary. From her early days in the family restaurant to launching a food truck that became her “culinary school,” Eileen shares her path to building two of South Florida’s most beloved dining destinations — blending Cuban, Peruvian, and Korean influences into every dish.

This episode dives deep into:
🍽️ What it takes to open and operate a restaurant in Miami’s competitive scene
🔥 How Eileen balances creativity, culture, and community in her cuisine
🏡 The power of owning your restaurant real estate to stay profitable
🙌 Why authenticity beats influencer marketing every time
💡 Her advice for chefs chasing their culinary dreams

If you love stories of grit, growth, and good food — this one’s for you.

• Building restaurants rooted in family, flavor, and authenticity

• Lessons from running a food truck as a crash course in entrepreneurship

• Why community support and property ownership matter more than hype

• Behind the scenes of Miami’s evolving restaurant and hospitality landscape

“I’ve never paid one influencer. If they’ve come, it’s because they wanted to come.”
“The real Miami cares about value — was this place memorable, and did it break my bank?”