About this episode

Chef Joe Frillman discusses how he successfully manages three different menus at his restaurant Daisies and shares insights about his new bar/restaurant, The Radicle.

If a restaurant owner told host David Manilow they're planning to do one thing for breakfast at 7 a.m., another thing for lunch at noon, and a completely different thing for dinner at 7 p.m., he’d probably say they're doomed to fail. But, somehow, Daisies in Logan Square and its chef/owner Joe Frillman pull it off. In this episode, hear how Frillman makes it work, why he has a service charge at the end of the meal, plus the back story on his new bar/restaurant, The Radicle.

People in this episode

Host: David Manilow

Guest: Joe Frillman

Topics covered

• restaurant management
• menu planning
• chef insights
• service charge
• entrepreneurship

Keywords

• restaurant
• chef
• menu
• service charge
• entrepreneurship
• Daisies
• The Radicle

Mentioned in this episode

Organizations: Daisies, The Radicle

Places: Logan Square

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