Chef Michael Salmon shares his journey from classic New York fine dining and celebrity private chef work to building a focused, community-driven chicken concept in Florida: Flybird. The conversation explores food philosophy, simplicity in menus, restaurant economics, and the importance of culture and consistency in hospitality.

At its core, this episode is about how great food businesses are built not on complexity, but on clarity, care for people, and staying connected to community.

🧭 Chapters

00:00 — Introduction to Chef Michael Salmon

Spencer and Claudia introduce Michael’s background: CIA training, iconic NYC restaurants like the 21 Club and Arcadia, private chef work for high-profile clients, and his current role as founder of Flybird.

02:00 — Early Food Memories & Family Influence

Michael traces his origin story to childhood cooking with his grandfather, Eastern European backyard grilling, and his grandmother’s “no-recipe” barley soup that becomes a signature dish later in life.

04:00 — From Passion to Profession

He reflects on turning cooking into a career, the transition into professional kitchens, and how early positive associations with food shaped his identity as a chef.

05:40 — NYC Kitchens & Celebrity Private Chef Work

Michael discusses working in high-pressure New York kitchens, including the 21 Club and Mickey Mantle’s restaurant, and cooking for public figures like Jackie O and Uma Thurman.

A standout moment: a personal interaction with Jackie O that became a lifelong memory.

10:10 — Moving to Florida & Founding Flybird

He explains leaving New York due to burnout and opening Flybird in Delray Beach, inspired by simplicity, independence, and changing restaurant economics.

11:30 — Restaurant Economics & Delivery Platform Pressure

Michael breaks down modern restaurant margins, delivery app fees, and why pricing transparency is difficult in the current system.

13:30 — Simplicity, Consistency & Menu Philosophy

He explains why Flybird focuses on doing one thing well—chicken—and how consistency builds customer loyalty and “craveability.”

15:40 — Leadership & Restaurant Culture

A deep dive into team culture: respect, fair pay, flexibility, and treating staff like family. Michael emphasizes that strong hospitality starts internally.

17:10 — Hiring, HR, and Restaurant Structure

He shares a hot take on overcomplicated HR systems and stresses simplicity and trust-based leadership in small operations.

19:30 — Innovation Within Constraints

How Flybird expanded its menu strategically (like adding Chinese-inspired dishes) by using existing ingredients and operational strengths.

21:30 — Creativity & “Happy Place” in the Kitchen

Michael describes cooking as his grounding space—where creativity, calm, and joy return even after decades in the industry.

23:50 — On Balance, Money & Fulfillment

He reflects on the difference between financial success and personal fulfillment, emphasizing happiness over pure profitability.

24:00 — Rapid Fire Round

Biggest restaurant waste: HR complexity

First thing noticed in a restaurant: greeting

What he’d do differently: better account for seasonality

Hospitality tip: give guests a first taste for free

Hot take: restaurant industry due for economic correction

30:10 — Final Thoughts: Community First

He closes with a strong message: if you lose connection to community and people, the purpose of hospitality disappears.

31:20 — Season 5 Finale Announcement

After co-hosting and producing So You Want To Run A Restaurant since its launch, Claudia announces this is her final season of the podcast, marking a bittersweet transition for the show.

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

Proudly Sponsored by:

- RestauRent

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- Toast

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Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: ⁨@claudiasaric

Follow Spencer: @RestaurantSpenny ​

Scaling Restaurant Brands: The Truth About Hospitality Growth 🍽️✈️

What does it really take to build, scale, and sustain a successful restaurant?

In this episode, we sit down with Liz Einhorn - hospitality expert and growth strategist and Founder of Experience Threee - to unpack the real mechanics behind thriving restaurant brands. From her early days scooping ice cream at the Jersey Shore to helping scale nationally recognized concepts and advising brands in high-stakes environments like airports, Liz shares a behind-the-scenes look at what actually works.

This conversation goes far beyond airports.

We dive into the systems, consistency, and decision-making that separate scalable brands from those that stay stuck, and why growth doesn’t always mean opening more locations. Liz also breaks down how to spot a struggling concept instantly, the balance between tech and human hospitality, and why saying “no” might be the most powerful strategy of all.

Along the way, we explore real examples like Velvet Taco and concepts from Rick Bayless, plus the evolving role of social media, influencers, and even airport dining in shaping modern restaurant success.

If you’re an operator, marketer, or just obsessed with how great restaurants actually work, this episode is packed with insight.

In this episode:

• How Liz built a career at the intersection of hospitality + brand growth
• Why systems and consistency are the foundation of scalability
• The “can your restaurant run without you?” test
• How airports can accelerate brand awareness (and when they don’t)
• Why some restaurants shouldn’t scale
• The biggest red flags in struggling concepts
• How to balance tech, AI, and human hospitality
• Why consumer behavior is everything
• The truth about influencers and restaurant marketing
• Why saying no is critical for long-term success

Chapters:

00:00 From First Job to Hospitality Career Path

08:30 Breaking Into Brand Growth & National Expansion

18:45 Why Systems & Consistency Matter

28:10 Can Your Restaurant Run Without You?

36:40 How Airports Can Grow a Brand

46:15 Why Not Every Restaurant Should Scale

54:30 Red Flags: How to Spot a Struggling Concept

01:02:10 Tech vs Human Hospitality

01:10:25 Influencers, Social Media & Discovery Trends

01:18:40 Final Takeaways: Simplicity, Focus & Saying No

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

Proudly Sponsored by:

- RestauRent

The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

- Toast

Get tech built for the way you actually work at https://pos.toasttab.com/

Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @RestaurantSpenny ​

What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand?

In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone.

Shachi shares the exact experience that made her realize medicine wasn’t her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine.

We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it’s often misunderstood in the United States.

We also unpack her experience winning Chopped, including how she prepared, what most people don’t see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments.

But one of the most valuable parts of this conversation is Shachi’s honest take on building a consumer packaged goods (CPG) brand. If you’ve ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail.

⏱️ Chapters

00:00 – From Pre-Med to the Kitchen

02:30 – The Moment That Changed Everything

08:04 – Why She Opened a Fast-Casual Indian Restaurant

10:30 – What Makes Indian Food So Addictive

12:00 – Breaking Down Indian Street Food & Flavor Layers

14:43 – Winning Chopped (and Trusting Your Instincts)

17:38 – Why Restaurants ≠ CPG (What No One Tells You)

20:30 – Scaling a Food Brand & Working with Co-Packers

22:36 – Getting First-Time Customers to Try Indian Food

24:18 – Building a Sauce Brand from Scratch

26:00 – How Customers Actually Use Her Products

27:43 – The Biggest Mistake Chefs Make in CPG

29:29 – Being a Woman in a Restaurant's Kitchen

32:00 – Leadership, Culture, and Running a Restaurant

35:19 – Rapid Fire Q&A Round

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

Proudly Sponsored by:

- RestauRent

The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

- Toast

Get tech built for the way you actually work at https://pos.toasttab.com

Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @RestaurantSpenny

So you want to launch a private chef business? 👩‍🍳

In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team.

Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs.

We also get into:

- The reality behind the “Instagram chef” lifestyle

- What clients actually want (hint: it’s not fancy plated food)

- How to hire the right chefs for in-home work

- The business side no one talks about

- And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery)

If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights.

Chapters

00:00 Intro

00:52 Meet Dara Lebinsky (Nourish Culinary)

01:28 From media career to culinary school

02:54 Getting laid off & entering restaurant kitchens

03:28 Why she left restaurants after 1 year

04:20 Discovering private chef work

05:15 Leveraging media + networking in NYC

06:10 Cooking for high-profile clients

07:20 Launching Nourish Culinary

08:17 Moving from solo chef → business owner

09:25 Scaling during COVID

10:15 Letting go & trusting a team

11:46 Growing to 25 chefs

12:18 Hiring, training & building a brand

13:19 “Hire slow, fire fast”

13:44 Misconceptions about private chef life

14:54 Social media vs reality

16:03 Business skills chefs don’t expect

16:28 Different types of clients

17:20 Dinner parties vs weekly meal prep

18:41 The reality of doing everything as a private chef

19:29 Respect for restaurant chefs

20:54 Food trends & what clients actually want

22:40 Why vegetables are the real focus

23:30 Meal kits vs private chefs

25:44 Wild client requests (baby food story!)

28:15 Cooking for athletes & private planes

29:48 Behind the scenes of food on TV

32:18 Building a healthy work culture

34:41 Breaking toxic industry cycles

36:26 Rapid fire questions (tools, mistakes, trends)

37:58 Outro

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

Proudly Sponsored by, RestauRent

The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @RestaurantSpenny

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.

Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions.

Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub.

Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody’s story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values.

Key Takeaways:

• Building a restaurant business organically without outside investors
• Strategies for livable wages, team culture, and equitable tip-sharing
• Creating multi-use spaces that combine dining, art, and community
• Advocacy for independent restaurants on national policy issues like credit card fees

(00:52 – 02:53) – Introduction & Early Beginnings

Meet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas.

(02:54 – 06:03) – From One Restaurant to a Growing Portfolio

The story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly.

(06:04 – 09:31) – Wearing All the Hats: Lessons in Operations

Insights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business.

(09:32 – 16:41) – Staffing, Wages & Creating Culture

How Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests.

(16:42 – 18:10) – The Economics of Independent Restaurants

Understanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally.

(18:11 – 25:28) – Expanding Into Unique Concepts & Community Spaces

From Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.’s growth.

(25:29 – 27:11) – Advocacy & the Independent Restaurant Coalition

Codi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry.

(27:12 – 32:00) – Credit Card Fees & Financial Challenges

Deep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants’ bottom line.

(32:01 – 36:00) – Supporting the Independent Restaurant Community

The role of advocacy in workforce sustainability, small business resilience, and Codi’s perspective on keeping independent restaurants thriving post-COVID.

(36:01 – 40:30) – Lessons Learned & Advice for Restaurateurs

Codi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business.

(40:31 – End) – Closing Thoughts & What’s Next for Bates Co.

Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences.

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

Proudly Sponsored by:

RestauRent

The no-fee booking platform helping restaurants and venues book private events.

Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @RestaurantSpenny 

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC.

Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian.

Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina.

In this episode, Alam shares:

• What it was like growing up in a restaurant in Oaxaca and learning from his mother
• His global culinary adventures and how they shaped his approach to leadership and ingredients
• Why corn masa—and making it from scratch—is central to authentic Mexican cooking
• The philosophy behind Apapacho’s menu and how they balance tradition with customer preferences
• Insights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hall
• The future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansion

Whether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish.

Chapters

0:00 – Introduction

Meet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey.

0:52 – Oaxaca Roots

Growing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian.

1:53 – Early Culinary Influences

Alam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition.

5:22 – Global Culinary Adventures

From Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership.

8:31 – Opening Apapacho

Transitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu.

9:01 – The Masa Process

Why corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house.

12:05 – Chefs as Cultural Ambassadors

The responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience.

13:46 – Menu Philosophy & Adaptation

Balancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food.

16:10 – La Cosecha Food Hall

The benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity.

17:19 – From Chef to Owner

Alam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers.

24:30 – Vision for the Future

Plans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine.

Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://bit.ly/backofhouseio

Proudly Sponsored by: RestauRent

The no-fee booking platform helping restaurants and venues book private events.

Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast

https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @Claudia.saric

Follow Spencer: @restaurantspenny

Learn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter Island

Join Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant.

From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy.

Discover:

• The journey from a Capital One bank to a stunning restaurant space.
• How live-fire cooking shapes every dish at Leon 1909.
• Challenges of running a year-round restaurant in a seasonal town.
• Innovative staffing solutions, including J1 students and staff housing.
• The importance of empathy, mentorship, and leadership in the kitchen.
• Tips for aspiring chefs and restaurateurs looking to make their mark.
• Why Eastern Long Island is an underrated culinary region.
• Thoughts on industry trends, sustainable wages, and local sourcing.

Whether you’re dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island’s vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909.

Timestamps:

0:52 – Introduction to Leon 1909

1:01 – Meet Valerie Minchin & Armand Joseph

2:00 – Valerie’s journey from psychology to restaurateur

3:17 – Transforming a former bank into a live-fire restaurant

4:10 – Life and inspiration on Shelter Island

5:18 – Honoring family legacy through the restaurant’s name

6:01 – Cooking over live fire: challenges and techniques

8:10 – Using local, foraged, and preserved ingredients

11:17 – Managing a seasonal business & staffing challenges

15:27 – Building a family-like team and mentorship culture

22:03 – Advice for young chefs and leadership lessons

25:05 – Hard realities of owning a restaurant

27:17 – Spotlight on underrated East End ingredients

28:41 – Why you need to visit Leon 1909

29:08 – Industry trends that need to change

⭐ Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

⭐ Proudly Sponsored by:

RestauRent

The no-fee booking platform helping restaurants and venues book private events.

Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Science on Call

Offering 2/47/365 restaurant tech support.

Sign up at https://bit.ly/scienceoncall

⭐ Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @restaurantspenny

⭐ Learn more about Leon 1909

https://www.leon1909.com/about

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town.

The challenge? She was 15 and couldn’t drive.

So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts.

Today Zo’s Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff count in summer 2026), and has built a cult-like following for its hot-and-fresh donuts.

In this episode, Zoe and Lydia share:

• How their side hustle exploded into a real business

• Why keeping their menu simple helped them scale

• The marketing trick that made glaze their bestseller

• Hiring friends and building a strong team culture

• Their strategy for partnering with high school athletes - NCAA NIL

It’s a story about entrepreneurship, community, and what happens when you “don’t talk about it — you be about it.”

👍 If you enjoyed the episode, help us out by subscribing for more conversations with hospitality leaders.

⭐ Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

⭐ Proudly Sponsored by:

RestauRent

The no-fee booking platform helping restaurants and venues book private events.

Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Science on Call

Offering 2/47/365 restaurant tech support.

Sign up at scienceoncall.com/boh

⭐ Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @restaurantspenny

⭐ Learn more about Zo's Mini Donuts

https://zos-mini-donuts.square.site/

What does it really take to become a private chef?

In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family’s restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time.

After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into people’s homes. Today, he cooks for private clients, hosts events, and designs unforgettable dining experiences, all without owning a restaurant.

If you’ve ever wondered whether becoming a private chef could be a career path for you, this episode is packed with real-world insight.

We talk about:

• How to start a private chef business from scratch

• Finding clients without a huge social media following

• Pricing private chef services and building packages

• The mindset shift from restaurant kitchen to private homes

• Managing dietary restrictions and client expectations

• The biggest mistakes new private chefs make

Alfredo also shares the practical strategies that helped him grow his business through word-of-mouth, build long-term clients, and create a sustainable career doing what he loves.

Whether you're a chef thinking about going private or just curious about the world behind the scenes of private dining, this conversation gives you an inside look at the private chef lifestyle.

⭐ Brought to you by Back of House

Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.

Learn more at: https://backofhouse.io/

⭐ Proudly Sponsored by:

RestauRent

The no-fee booking platform helping restaurants and venues book private events.

Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Science on Call

Offering 2/47/365 restaurant tech support.

Sign up at scienceoncall.com/boh

⭐ Connect with the Podcast

Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric

Follow Spencer: @restaurantspenny

⭐ Learn more about Alfredo

https://dinnerwithalfredo.com/

How This Cookie Company Went from Farmers Market to 10,000% Growth Overnight | Maya Madsen of Maya's Cookies

What happens when a home baker goes viral - and suddenly has 10,000 orders she has no idea how to fulfill?

In this episode, we sit down with Maya Madsen, Founder & CEO of Maya's Cookies, a vegan bakery and nationwide cookie shipping company built from scratch in her San Diego kitchen.

Maya shares the real, unfiltered story of launching a food business with no culinary school background, no investors, and no roadmap - just a great product, a farmers market booth, and an unshakeable work ethic.

Whether you're launching a CPG brand, selling at farmers markets, starting a home bakery, or scaling a food startup, this episode is packed with hard-won lessons from someone who has lived it.

In this episode, we cover:

• How to validate your food product at a farmers market before investing big
• Scaling a food business from a home kitchen to a commercial kitchen to a retail storefront
• Managing a viral moment - overnight e-commerce growth, supply chain chaos, and staff shortages
• Building a loyal customer base as the face of your brand
• Vegan and plant-based food business trends and what's actually working in 2024
• Why subscriptions aren't the holy grail they used to be for food brands
• The truth about getting into retail stores as an independent food brand
• How to protect yourself from predatory e-commerce platform contracts
• Pricing your food product correctly and tracking real costs, not just top-line revenue
• Mission-driven branding and why it matters for food entrepreneurs
• The personal sacrifices of being a food founder - the stuff no one posts about on Instagram

If you've ever dreamed of turning your recipe into a real business, this episode will inspire you — and give you the real talk you need to actually do it.

⭐ This podcast is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech.

Learn more at: https://backofhouse.io/

⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events.

Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent

⭐ Follow Us

Podcast: https://linktr.ee/soyouwanttorunarestaurant

Claudia: https://www.instagram.com/claudia.saric/

Spencer: https://www.instagram.com/restaurantspenny/

⭐ Learn More About Maya's Cookies

https://www.mayascookies.com/

food business, vegan business, bakery startup, CPG brand, farmers market tips, food entrepreneur, how to start a cookie business, plant-based food, e-commerce food brand, food startup growth, scaling a food business, home baker to business, vegan cookies, food founder, small food business, black owned business, product based business, how to go viral, food business mistakes, women in business