Bringing people together, one empanada at a time: How Mario Vivas, Owner of Criollas, founded a business inspired by his heritage in the midst of the pandemic. We discuss some of the difficulties he’s faced, new trends he sees on the horizon, and the relationship between the arts and restaurant industry.

Mark Kelnhofer is the President & CEO of Return On Ingredients, a food service consulting firm focused on cost control and stability. In this episode, he discusses why putting systems in place is important for restaurants. He shares some of the biggest operational mistakes he’s seen in the industry and the most important qualities of a successful manager.

Andrew Martino, Founder/CEO for Ghost Truck Kitchen, the world’s first digital food truck lot, shares the lessons he learned in his first year of opening GTK. We dive deep into how to run a successful hybrid ghost kitchen model, adapt to current market disruptions, harness consumer power, and approach the current labor shortage.

Building a brand and bringing people together: Cary Mosier, Owner of Cafe Gratitude and Gracias Madre, shares how an original family board game became the inspiration for a multi-location organic plant-based restaurant. He shares how he’s embraced the digital experience with Instagram and how his tech stack helps operations. We discuss what NOT to do when expanding to new locations, how to maintain your anti-establishment roots even as you “go corporate”, and new ways to build revenue streams that go beyond the four walls of your operation.

David “Rev” Ciancio, Hospitality Marketing Consultant, shares the qualities of a successful restaurant, how to ask for help, how to effectively market your restaurant, and where to focus your acquisition efforts to bring in new customers and create loyal regulars who’ll want to keep coming back.

How Desi Saran, Founder of Sweetberry Bowls, found unexpected partnerships in the midst of the pandemic to prove that unanticipated pivots can give way to innovative business opportunities.

Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News, takes us on a deep dive into industry adaptations, hot trends, adjusting lifestyles, and how their impact will shape the next generation of restaurant operators.

Car accidents, chocolate, and cultural touchstones: How Alexandra Clark, Founder of Bon Bon Bon, survived a near-death experience and a pandemic to create one of the nation's most beloved boutique confectionery experiences.