Restaurant kitchens are a fast-paced environment with, sharp objects, fire, and pressure. Chef Eduardo Espiritu joins this week’s restaurant podcast and gives us a peek into his work and his life. For those who have never worked in a kitchen, Chef gives you the raw reality about the lifestyle. How did he get his start? What does he think about service? How does he cope with the long hours and the scars. Thanks Chef for telling it all.

Guest: Chef Eduardo Espiritu 

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What are the top five professions that work on holidays? If you are among these five professions you work holidays including Christmas. While working on holidays can be a necessity in many professions, there are certain drawbacks and challenges that employees may face. We will discuss the pros and cons of working on holidays. 

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What is it like to return to serving after 20 years behind the keyboard? Author and journalist Megan Fox shares her adventures as a restaurant waitress. Why would anyone leave a desk to deal with the physical challenges of restaurant work? Find out why she had to take on the role.

Guest: Megan Fox 

https://pjmedia.com/columnist/megan-fox/

https://www.linkedin.com/in/megan-fox-028984115/

https://MeganFox.Locals.com

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What has it been like podcasting over the last year all the while working in the service industry. We look back at our years in the restaurant and podcasting as we kick off our 6th year doing the show. We share the challenges we encountered working in the restaurant and doing this podcast. Also we look back on some favorite guests that knocked it out of the park for us.

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In this week’s restaurant podcast we begin our series on successful bars and restaurants by profiling the World Famous Parrot Lounge in Ft. Lauderdale Florida. We pay them a visit on one of their busiest nights and observe operationally what they do right. Later on in the show we discuss how they stay connected to their community.

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Drafting the best holiday food may sound easy, however once your favorite thanksgiving food is off the board it can not be repeated.

Danny and I are joined by guest, Nohemie Pascal. Our goal is to make the best plate by picking our favorites holiday foods draft style. Once that item has been drafted it is blocked from being picked by the others. Can we make a desirable cohesive plate? Don’t miss the curveballs we throw at each other as we compete in our 4th Annual Thanksgiving Food Draft.

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In this week’s restaurant podcast we discuss the apparent comeback of the chain restaurant. When was the last time you ate at a chain like Chili’s, Olive Garden or TGI Friday’s? The popularity of casual restaurant chains is not what it used to be. They were already on the decline before the dip of 2020. Many locations rebranded in an effort to capture diners 18 - 35. If you have not been to a fast casual restaurant lately then you would assume they were all but dead. Are they?

Credit: Amy McCarthy Casual Dining Chains Are Back, Baby

https://www.eater.com/23922472/casual-chain-restaurants-comeback-applebees-melting-pot-olive-garden

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Danny and I take a trip to downtown Nashville. In this week’s restaurant podcast we relay our experience from a food and service perspective. Nashville is a place for music, food and bars. Nashville’s Broadway strip and Printer’s Alley offers more bars and restaurants than anyone can handle. We were up for the challenge.

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Since its introduction in 2003 and over the last 20 years, the iconic beverage has had an influence on the coffee industry, pop culture, and everything in between. In this week’s restaurant podcast we discuss how the Pumpkin Spice Late has become a phenomenon in seasonal or LTO limited time offers.

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In this week’s restaurant podcast guest Aimee shares her experience leaving one restaurant for another. Starting over can be intimidating. You risk comfort and seniority for more money and perhaps better work conditions. Taking a leap of faith is necessary to level up. What are the major concerns when letting go of your restaurant job? Crucial factors include, the location and commute, Sidework, how you will be paid, and the culture.

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