The Restaurant Innovator
The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.
Episodes
112 episodes
Chef Basil Dean’s Blueprint for Island Hospitality
Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his global experience to men...
How Cracker Barrel Balances Nostalgia and Newness
From line cook to leading innovation for a $3.2B brand, Chef Jeremy Lett breaks down what it really takes to create craveable food at scale. He shares how data, cross-functional teamwork, and real-world restaurant insight shape every dish at Cr...
Disco Unicorns and Designing for the ‘Wow’ Factor
With 25+ years in hospitality, Alan Roth—operating partner of The Restaurant People and the mind behind iconic venues like Rosa Sky and Giselle—is now launching Atlanta’s newest rooftop destination, Jagger Suite. In this episode, Alan discusses...
Why “Brilliant at the Basics” Wins in Modern Dining
Nick Kennedy and Greg Root, co-owners of Defined Hospitality, break down how they scaled a seven-concept restaurant group without losing sight of what matters most: the basics. From reading guest body language to something as simple as whether ...
Katie Button’s Recipe for Resilience Through Crisis and Competition
From biomedical engineering to the high-stakes kitchen of “America’s Culinary Cup,” chef Katie Button has spent 15 years building Cúrate into an Asheville icon. In this episode, she breaks down the systems that sustain a decade-plus legacy, the...
How Keke’s is Scaling a Florida Favorite Nationwide
Jenna Law from Keke’s Breakfast Cafe joins host Sam Danley to trace the chain’s evolution from a regional favorite to a growing leader in the $15 billion brunch segment. She unpacks what it’s like “flying the plane while building it” at nearly ...
How Paul Mangiamele Brought Iconic Brands Back from the Brink
In this episode, Paul Mangiamele shares the remarkable story of rescuing Bennigan’s from the brink and leading the triumphant return of the iconic Steak and Ale under his Legendary Restaurant Brands umbrella. Celebrating the 50th anniversary of...
The Tools That Power Mise en Place: Why the Hidden Driver of Kitchen Efficiency is Cleanliness
Greg Georges, Major Accounts Manager for Hospitality & Gaming at Cintas, joins host Callie Evergreen to explore the operational side of cleanliness in restaurant kitchens. With more than two decades working alongside hospitality teams, Greg...
From ‘Chopped’ Champion to ‘Top Chef’ Contender: Anthony Jones
Anthony Jones is having a breakout moment. The James Beard Emerging Chef semifinalist, Marcus DC executive chef, “Chopped” champion, and “Top Chef” season 23 contestant joins FSR editors for a candid conversation on competitive cooking, evolvin...
Inside the Gray Areas of Tipping, Wages, and Compliance
Tipping in restaurants is becoming more complex, more regulated, and far more consequential for operators. In this episode, Kirk Grogan, COO and co-founder of TipHaus, joins the podcast for a candid conversation about how tipping, wages, and co...
Why Diners Aren’t Dead—They Just Need Disruption, According to Stratis Morfogen
Veteran New York restaurateur Stratis Morfogen joins host Callie Evergreen to break down how Diner 24 NYC grew without big marketing budgets by mastering search behavior and SEO, social sharing, and modern attention spans. Morfogen shares how “...
Rethinking Restaurant Tech with 7shifts’ Jordan Boesch
Jordan Boesch, founder and CEO of 7shifts, joins host Sam Danley to unpack how restaurant operators can take a more intentional, less overwhelming approach to technology. He shares insights from the company’s “Digital Prep List” report on how r...
The Dual Role Advantage: Fabien Jacob on Running the Floor and the Cellar
A Frenchman with Texas roots and a passion for personal connection, Fabien Jacob brings warmth and wisdom to everything he touches—from the wine list to the dining room floor. In this episode, the Brasserie Mon Chou Chou GM and sommelier reflec...
Diana Geseking on Building an Impact-Driven Brand Without Greenwashing
What if sustainability didn’t feel like another box to check—but instead made your kitchen safer, more efficient, and more profitable? In this episode, Diana Geseking of Restaurant Technologies breaks down how automation in the back of house is...
‘Top Chef’ Alum Dan Jacobs on Aging in an Industry Obsessed with Youth
In an industry that idolizes the “next young gun” and often rewards stamina over longevity, chef Dan Jacobs is pushing back and redefining what it means to be a chef. Jacobs, the co-owner of DanDan and EsterEv and runner-up on “Top Chef: Wiscon...
Purpose Over Pace With Mecha Noodle Bar’s Tony Pham
Tony Pham, co-founder of Mecha Noodle Bar, joins host Sam Danley to share how a local ramen shop in Connecticut grew into a multi-state, mission-driven restaurant group. Pham walks through his unconventional path into hospitality and why tellin...
How to Flip a Struggling Restaurant Into a Success Story
Heirloom Restaurant Group founder Kevin Santiago shares his lessons on revamping and revitalizing restaurant concepts, what he looks for in acquisition opportunities, and how to systematically optimize your business. He also talks about coachin...
Resilience and Reinvention With Cloak and Petal’s Cesar Vallin
Cesar Vallin, co-founder of Michelin Guide recognized Cloak and Petal, joins host Sam Danley for a candid conversation on rebuilding a career—and a life—in hospitality. Vallin reflects on his first venture’s collapse and the hard lessons that r...
Inside North Italia’s Culinary Engine With Chef Chris Curtiss
Chris Curtiss, Corporate Chef and Director of Culinary R&D at North Italia, breaks down how the modern Italian concept keeps raising the bar as it nears 50 locations nationwide. He reflects on his decades in the industry, his longtime affin...
Nostalgia, Relevance, and How NORMS Stays Feisty After 76 Years, with CEO Mark Politzer
How does a legacy diner institution stay relevant after 76 years without losing its core identity? NORMS President & CEO Mark Politzer joins host Callie Evergreen to unpack a career that stretches from Michelin-star dining to leading one of...
The Simple Math for More Sales: Popmenu Co-Founders on the Formula for Growth
Popmenu co-founders Brendan Sweeney (CEO) and Tony Roy (COO) join the show to talk about the restaurant tech company’s origin story—and why they were determined to put operators back in control of their digital presence. From ditching the stati...
The Blueprint for Thoughtfully Designing Community-Centric Restaurants With Jeremy Walton
Jeremy Walton, owner and managing partner of Quest Hospitality Concepts, unpacks how he built three distinct yet community-driven restaurants along Florida’s scenic 30A. From launching The Citizen during the height of the pandemic to reviving a...
How Chad Offerdahl Turned a Two-Unit Diner into a Breakfast Powerhouse
Chad Offerdahl, Co-CEO of The Big Biscuit, sits down with FSR editors to share how he and his father transformed a beloved two-unit diner based outside of Kansas City, Missouri, into a 30-unit breakfast powerhouse that’s actively franchising. H...
‘Top Chef’ Competitor Manny Barella on Balancing BBQ, Fatherhood, and the Roses and Thorns of Reality TV
After trading law books for chef whites, Manny Barella’s journey from Monterrey, Mexico, to the “Top Chef” Season 21 stage has been a whirlwind. Now, the James Beard Award semifinalist and fan‑favorite contestant is channeling his heritage and ...
How bartaco CEO Anthony Valletta Streamlined Ops With Behold Juice
While many food and beverage programs still rely on labor-intensive prep and volatile citrus prices, bartaco is taking a different approach. CEO Anthony Valletta found an unexpected innovation partner in Jiayou (Leon) Lin, a former bartender tu...