The Restaurant Incubator

The Restaurant Incubator

By Brandon SharpBusinessEducationHow To
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The Restaurant Incubator episodes

  • How to Read Restaurant Financials Like a Pro

    This knowledge took me years to accumulate and I have many people to thank for it. For aspiring chefs and restaurateurs, today’s podcast is representative of The Industry Standard’s mission statement to pass on the tactics and strategies from my thirty-plus years in professional kitchens to you.

    Stay humble. Stay hungry!



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    24 min
  • The Michelin Guide to the American South!?

    For less than the price of your triple matcha mochaccino, I can get premium content too? Yes. Yes you can.



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    10 min
  • Interview with Chef Bradley Borchardt (PHX)

    Like almost everything on my Substack, you can enjoy this podcast for free. If you ever want that last 10% of restaurant business tactical content, it’s yours for only $6.86 per month.



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    38 min
  • Interview with Chef John Fraser (NYC)

    Like 91.37456% of what I publish, this interview is free. For only $6.86, you’ll get that last 8.52544%, which is made with organic, free-trade cane sugar.



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    54 min
  • How do you fund a restaurant?

    It’s opposite day at The Industry Standard, and YHC is the one being interviewed.

    I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip!



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    47 min
  • What's the worst lie you've ever told your boss?

    As always, our mission at The Industry Standard is to provide tactics and strategies to aspiring chefs. As the man says, “I don’t like watching anybody make the same mistakes I made.”

    Premium subscriptions are only $6.86, and that ain’t no lie!



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    17 min
  • Book Report: A New Napa Cuisine

    Like this book report, premium membership is sugar-free.



    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com
    6 min

About The Restaurant Incubator

From the publisher's feed

The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.