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
76 episodes
Why Chef Chaz Brown Is Betting Big on Afro-Caribbean Food in D.C.
Chef Chaz Brown opens up about his journey from fine dining and reality TV to launching The Oxtail Exchange in D.C.—his most personal project yet. Blending two decades of experience with Caribbean roots and a clear mission, he shares why he’s d...
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Season 1
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Episode 76
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44:42
The Secrets of Seasonal Menu Transformation with Joel Reynders
Joel Reynders, the new VP of culinary and corporate executive chef at Another Broken Egg Cafe, shares his strategy for crafting daytime menus that balance creativity and consistency—and why operations and data play a key role in successful LTO ...
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Season 1
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Episode 75
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40:55
Top Chef’s Rasika Venkatesa on Breaking the Mold While Honoring Her Roots
Rasika Venkatesa, a recent cheftestant on Season 21 of “Top Chef” and owner of progressive South Indian concept Mythily, chats with FSR editors about blending heritage with innovation, redefining Tamil cuisine through a modern lens, the emotion...
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Season 1
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Episode 74
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40:10
Taking the Pulse of Culture and Wellness in Restaurants with Steve Palmer
The Indigo Road Hospitality Group Founder Steve Palmer joins FSR editors to talk about the current state of economics, labor, and mental health in the restaurant industry; the evolving definition of wellness in dining and hotels; and h...
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Season 1
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Episode 73
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42:09
How to Establish Your Restaurant Brand DNA with Joe Haubenhofer of The Plaid Penguin
Restaurateur and The Plaid Penguin owner Joe Haubenhofer chats about the hidden branding touchpoints that dramatically shape guest perceptions, the importance of prioritizing both your physical and digital branding, and tips for paying attentio...
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Season 1
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Episode 72
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44:57
Blending Identity and Innovation Behind the Bar
‘Best American Bartender’ Kevin Diedrich—owner of San Francisco staples Pacific Cocktail Haven and Kona’s Street Market—joins FSR associate editor Sam Danley for a conversation about identity, heritage, and innovation behind the bar. He shares ...
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Season 1
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Episode 71
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57:42
What Operators Need to Know about the State of Eggs and Avian Influenza
Nate Hedtke, VP of innovation & customer engagement at the American Egg Board, walks listeners through the state of the avian influenza and its impact on eggs; what restaurant operators need to know to navigate this challenge; and some uniq...
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Season 1
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Episode 70
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20:52
How a Wealth Advisor Built a Thriving Restaurant Group
David Steele, founder of Flour + Water Hospitality Group and CEO of One Wealth Advisors, chats about bridging the worlds of finance and hospitality, building a mission-driven restaurant empire in San Francisco’s competitive market, and how crea...
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Season 1
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Episode 69
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40:32
Michelin-Starred Chef on What Culinary School Doesn’t Teach You
Michelin-starred chef Brandon Sharp shares how his fine-dining background—from The French Laundry to Solbar—shaped the trio of restaurants he now leads in Chapel Hill: Hawthorne & Wood, Bluebird, and the newest, Próximo. He talks about his ...
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Season 1
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Episode 67
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49:58
Oakland Restaurateurs Paul Iglesias and Sophia Akbar on Food, Culture, and Community
Paul Iglesias and Sophia Akbar join FSR editors to talk about creating their Oakland restaurants—Colombian small plates concept Parche and the newly opened contemporary Afghan concept Jaji.
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Season 1
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Episode 67
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1:02:07
Boosting Guest Engagement and the Bottom Line with Ziosk CEO Rhonda Levene
As CEO of the revolutionary restaurant tech company Ziosk, Rhonda Levene sheds light on her unusual career trajectory; how she’s working with big brands like Chili’s, Texas Roadhouse, and Outback Steakhouse to improve operations and the guest e...
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Season 1
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Episode 66
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42:28
Inside the Marketing Mind of Cai Palmiter and How Details Become Differentiators
Cai Palmiter—previous FSR cover star—joins editor Callie Evergreen to talk about what it takes to build restaurant brands people actually remember. From her game-changing work with JINYA Ramen Bar to her current role oversee...
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Season 1
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Episode 65
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56:13
From Lawyer to CEO: Tony Roma’s CEO Mina Haque on Steering the 53-Year-Old Legacy Chain
With 86 restaurants on five continents, Tony Roma’s is evolving into the future with Mina Haque at the helm, the first woman CEO in its five-decade history. Haque shares her insights about global supply chain resilience, strategic market expans...
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Season 1
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Episode 64
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40:01
Inside the Journey from Tre Luna Catering to Brick-and-Mortar and Beyond
FSR editors chat with Brian & Erin Mooney of Tre Luna Bar & Kitchen, Catering, and Grocery about sketching their dream in sidewalk chalk and starting with $300; overcoming challenges and building an intentional, supportive restaurant co...
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Season 1
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Episode 63
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50:28
Inside Mellow Mushroom’s Data-Driven Strategy for Growth with Ahsan Jiva
Ahsan Jiva, Mellow Mushroom EVP of strategy and transformation, chats with FSR editors about using innovative tech to simplify operations for GMs; creating new restaurant formats to attract diverse customers and franchisees; and leveraging data...
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Season 1
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Episode 62
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42:56
Leadership and Longevity Lessons with Jack Gibbons, CEO of FB Society
Jack Gibbons, co-founder of Twin Peaks, Velvet Taco, and now CEO of FB Society, shares his key learnings after 40 years in the restaurant industry about community fueling creativity; taking time off as a competitive advantage; energy management...
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Season 1
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Episode 61
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44:05
How Boqueria Blends Tapas, Old-World Design, and Mindful Growth Ft. Founder Yann de Rochefort
Yann de Rochefort, founder of 11-unit Spanish tapas concept Boqueria, chats with FSR editors about scaling strategies while creating a distinct sense of place in different markets, how to give guests what they want to drive frequency, utilizing...
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Season 1
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Episode 60
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47:25
Building Community through Storytelling with Chef Yia Vang of Vinai
Chef Yia Vang, owner of James Beard Award semi-finalist Vinai, chats with FSR editors about crafting culinary narratives with every dish, how food is “the great equalizer,” using a secret menu as a form of R&D, and more.
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Season 1
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Episode 59
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55:06
The State of AI, Franchising, and Diversity, Equity, and Inclusion with Patti Rother
Franchise growth expert Patti Rother chats with FSR editors about tangible ways restaurant operators can integrate AI to boost efficiencies, the business benefits of diversity, equity, and inclusion, leadership lessons throu...
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Season 1
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Episode 58
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47:16
Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld
Chef Jake Potashnick joins FSR editors to talk about his journey of opening Feld, an intimate, tasting-menu restaurant in Chicago that earned a place on the 2024 MICHELIN Guide within five months; his unique approach to “rel...
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Season 1
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Episode 57
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45:59
Restaurant Resilience with Asheville’s Caroline Skinner of Tupelo Honey
Caroline Skinner, COO at rising NextGen Casual concept Tupelo Honey and a native of Asheville, North Carolina, joins FSR editors to talk about rebuilding after the devastating floods from Hurricane Helene, growth despite adversity, what it mean...
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Season 1
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Episode 56
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41:42
From Club Kid to Building a Booming Hospitality Empire with Emi Guerra
Emi Guerra of Breakwater Hospitality Group joins FSR editors to talk about growing up in Miami’s vibrant entertainment community, his “failing forward” journey from filing personal bankruptcy to opening the successful concept The Wharf, and mor...
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Season 1
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Episode 55
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51:05
From Employees to Restaurateurs with The Graceful Ordinary’s Megan & Chris Curren
Wife-and-husband duo Megan and Chris Curren join FSR editors to talk about their creative process behind opening The Graceful Ordinary, forming their new restaurant group O&D Hospitality and launching a new concept, investing in their team ...
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Season 1
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Episode 54
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43:57
'Top Chef' Jeremy Ford on Farming and Growing a Restaurant Empire
Chef Jeremy Ford joins FSR editors to talk about his culinary journey from winning “Top Chef” to earning a Michelin star for Stubborn Seed, his new venture as a farmer with Ford Farms, and how he balances innovation, sustainability, and mentors...
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Season 1
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Episode 53
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44:54
How Barry McGowan’s People-First Culture Drives Growth at Fogo de Chão
Fogo de Chão CEO Barry McGowan joins FSR editors to talk about the importance of investing in your people; insights into changing consumer preferences and trends, including the rising demand for authenticity and value in dining; leveraging tech...
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Season 1
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Episode 52
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45:19