Chef Adam Moore has a wealth of knowledge when it comes to chain restaurants. He assists popular chains across the country as the founder and foodservice strategist at Flashpoint Innovation in Chicago. He joins Chef Rich and Justin to discuss the inner-workings of chains, menu trends, adjusting menus for delivery or take-out, and efficiency lessons that can benefit foodservice operations of any size.

Chef Annette Conrad of Edible Impressions in Mequon, Wisconsin has been described as a “cookie snob.” She joins Chef Rich and Justin on the show this week to discuss the transition from obsessed baker to business owner. Hear her thoughts on the perfect sugar cookie, starting her own business, keeping clients happy, and more.

Chef Angus An is no stranger to opening new establishments. He’s currently the owner/operator of six concepts in Vancouver, British Columbia. Knowing when to make the leap into restaurant ownership can be scary. But Chef Angus is here with tips on what aspects to consider before making a go of it on your own.

Many operators may not spend much time thinking about their bar service, but it’s an experience that seldom goes unnoticed. Sean Kenyon joins the show to discuss how he manages his award-winning bar at Williams & Graham in Denver, Colorado. He dives into the importance of quality and simplicity while giving a glimpse at the hire practices that make his establishment successful.

To call Chef Jessica Dawson a globetrotter is an understatement. She joins the show this week to tell Chef Rich and Justin about hitchhiking in Iceland, trying to spend Christmas break in Antarctica, her experiences in South America, and, oh yeah, her diverse experiences in the foodservice industry.

Designing a foodservice space is so much more than addressing the aesthetics, it’s also about designing for functionality. Raquel Weiss Fusco, Managing Director of Project Operations at elite | studio e in East Farmingdale, New York, visits the show to give tips for designing for COVID, keeping up with the latest trends, and more.

What do you do when you've accomplished all of your goals in the corporate food industry? You develop a game-changing protein bar company, of course. Carol Christensen has repurposed her corporate experience and expertise in innovation to create a positive impact on vulnerable populations.

You probably know that Chef Graham Elliot is a world-class chef and well-loved tv personality. But do you know what aspect of foodservice he values the most, or what his white whale of G.I Joe collectibles is? Join Rich and Justin as they pick Graham's brain about food, tv, and rock and roll.

Chef Scott Uehlein is about as close to being a real-life Willy Wonka as anyone could hope to be. He utilizes his extremely deep and diverse skill set to create the magic behind Sonic's menu and shares what it takes to design food in scale.

It's no secret that word of mouth travels at warp speed thanks to online reviews. Sam Elbandak, owner of The New Spot on Polk in San Francisco, has developed a formula for success when responding to customers' experiences at his restaurant.