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
107 episodes
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 ...
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Season 2
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Episode 7
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36:51
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...
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Season 2
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Episode 6
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51:37
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...
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Season 2
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Episode 5
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24:25
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...
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Season 2
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Episode 4
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36:35
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...
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Season 2
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Episode 3
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38:44
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 “...
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Season 2
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Episode 2
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39:18
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...
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Season 2
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Episode 1
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32:16
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...
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Season 1
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Episode 100
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38:44
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...
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Season 1
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Episode 99
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38:30
‘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...
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Season 1
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Episode 98
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37:10
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...
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Season 1
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Episode 97
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54:10
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...
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Season 1
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Episode 96
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51:51
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...
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Season 1
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Episode 95
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52:09
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...
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Season 1
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Episode 94
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32:37
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...
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Season 1
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Episode 93
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41:09
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...
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Season 1
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Episode 92
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48:59
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...
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Season 1
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Episode 91
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52:33
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...
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Season 1
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Episode 90
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38:59
‘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 ...
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Season 1
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Episode 89
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49:26
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...
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Season 1
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Episode 88
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43:59
Chef Gabriela Lopez’s Journey From Cleaning Houses to Living Her Culinary Dream
Before opening Casa Gabriela in 2023, chef Gabriela Lopez raised four children, cleaned houses, and never let go of her dream to cook professionally. In this heartfelt episode, she takes FSR editors through the journey of how she turned her chi...
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Season 1
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Episode 87
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45:31
Adam Halberg’s Hospitality Hot Take: Why Barcelona Wine Bar is Doubling Down on People Over Tech
While many restaurant brands are cutting payroll and installing kiosks, Barcelona Wine Bar is taking a radically different path. CEO Adam Halberg is betting big on human connection—creating new roles like VP of Hospitality, maître d’s, and dayt...
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Season 1
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Episode 86
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55:48
From ‘Chopped’ Champion to Barleymash and Beyond with Chef Kevin Templeton
Chef Kevin Templeton has come a long way since being named an FSR 40 Under 40 Rising Star in 2018. Since then, the San Diego-based chef has launched the Baja-inspired Hasta Mañana Cantina, expanded his coffee-and-bagel chain to five lo...
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Season 1
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Episode 85
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35:41
How Passerine Is Reimagining Indian Food in New York City
What does it take to reinvent Indian cuisine in New York City? In this episode, Passerine co-owners Maneesh Goyal and Alvina Patel Buxani share how they built a seasonally driven restaurant that blends heritage, hospitality, and innovation. Fro...
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Season 1
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Episode 84
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38:11
The Secret Sauce Behind Hawkers’ Cult Following and Savory Fund Deal with Kaleb Harrell & Andrew Smith
What happens when a cult-favorite restaurant brand and a powerhouse private equity firm join forces? In this episode, Hawkers Asian Street Food CEO and co-founder Kaleb Harrell and Savory Fund managing partner and co-founder Andrew Smith unpack...
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Season 1
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Episode 83
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41:45