Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 4 chart positions in 4 markets.
By chart position
- 🇳🇱NL · Food#1271K to 10K
- 🇵🇱PL · Food#933K to 10K
- 🇳🇴NO · Food#138500 to 3K
- 🇿🇦ZA · Food#160500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
1.5K to 7.8K🎙 Daily cadence·239 episodes·Last published 1w ago - Monthly Reach
Unique listeners across all episodes (30 days)
5K to 26K🇳🇱38%🇵🇱38%🇳🇴12%+1 more - Active Followers
Loyal subscribers who consistently listen
2K to 10K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 16 epsHosts
Recent guests
Recent episodes
René Redzepi Is Back. But Has Anything Really Changed?
Jun 19, 2026
Unknown duration
Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants?
Jun 12, 2026
1h 31m 27s
Will AI Change How Chefs Create New Dishes?
Jun 1, 2026
1h 00m 53s
This Restaurant Chain Just Quit the U.S. — Here’s Why
May 24, 2026
32m 32s
Michelin Is Coming to Australia — Everything Is About to Change
May 17, 2026
1h 16m 36s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/19/26 | René Redzepi Is Back. But Has Anything Really Changed? | In this solo episode of The Repertoire Report, Ray Delucci breaks down the latest hospitality industry headlines, starting with Noma’s planned reopening in Copenhagen and René Redzepi’s return as creative director amid renewed scrutiny around kitchen culture and alleged abuse. Ray reflects on what accountability actually looks like in fine dining, why the industry continues to wrestle with the “genius chef” myth, and whether diners truly care about the working conditions behind world-class meals.The episode also dives into Wonder’s viral automated “infinite bowl” machine and the larger tension between food tech, automation, and the human element of cooking. Ray then covers Pizza Hut’s $2.7 billion sale, the pressure delivery apps have placed on legacy chains, fast food bankruptcy concerns tied to GLP-1 medications, and how rising gas prices may be cutting into restaurant spending.Links:Rene Redzepi ReturnsRedzepi Grub Street ArticleSlop Bowl VideoPizza Hut SoldProf G Fast Food IssuesGas Prices & RestaurantsRepertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 6/12/26 | Tom Colicchio Is Closing Craft After 25 Years — A Warning for Restaurants?✨ | restaurant industry newsfine dining+5 | Ray Delucci | CraftCulinary Institute of America+3 | — | Tom ColicchioCraft closing+5 | — | 1h 31m 27s | |
| 6/1/26 | Will AI Change How Chefs Create New Dishes?✨ | AI in recipe developmentculinary creativity+5 | Ray Delucci | EpicurePigdin Cooperative+6 | — | AI food techculinary trends+5 | — | 1h 00m 53s | |
| 5/24/26 | This Restaurant Chain Just Quit the U.S. — Here’s Why✨ | restaurant industrybusiness strategy+3 | Ray | Guzman y GomezStarbucks+3 | — | Guzman y GomezStarbucks+5 | — | 32m 32s | |
| 5/17/26 | Michelin Is Coming to Australia — Everything Is About to Change✨ | Michelin Guiderestaurant operations+4 | Ray Delucci | MichelinBeyond Meat+3 | South Australia | Michelinrestaurant operations+6 | — | 1h 16m 36s | |
| 5/10/26 | Everyone in Restaurants Is Saying the Same Thing Right Now✨ | restaurant industryemployee retention+4 | Ray | protein powderNational Restaurant Association+4 | — | restaurant slowdownstaff turnover+4 | — | 32m 46s | |
| 5/3/26 | The Internet Is Wrong About Restaurant Pricing✨ | restaurant pricingculinary school+3 | Ray | CIAOpenTable+4 | — | restaurant pricingculinary school+3 | — | 1h 00m 30s | |
| 4/26/26 | Why This City Rejected the Michelin Guide✨ | Michelin Guiderestaurant pricing+3 | Ray | NY TimesDOJ | Buffalo | Michelin Guiderestaurant pricing+3 | — | 37m 09s | |
| 4/20/26 | Why Chefs Can Benefit From Personal Brands in 2026✨ | personal brandingMichelin news+3 | — | MichelinChef’s Pencil+4 | — | chefspersonal brands+3 | — | 1h 02m 07s | |
| 4/20/26 | Namrata Hegde on Noma, Staging & Why Kitchen Culture Is Still Broken✨ | staging culturekitchen culture+3 | Namrata Hegde | Noma | — | Nomastaging+3 | — | 35m 17s | |
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| 4/15/26 | Is Culinary School Worth It in 2026? The Truth No One Tells You✨ | culinary educationrestaurant industry+3 | Ray | Culinary SchoolDoritos+2 | — | culinary schoolrestaurant lawsuit+3 | — | 36m 30s | |
| 4/7/26 | The French Laundry Lawsuit Isn’t Just About One Restaurant✨ | French Laundry lawsuitrestaurant industry+3 | Ray | Line CookBILT+5 | — | French Laundrylawsuit+6 | — | 1h 12m 24s | |
| 4/1/26 | Should Fine Dining Exist? My Take After the Debate✨ | fine diningrestaurant industry+3 | Ray | National Restaurant AssociationRao's+4 | — | fine diningrestaurant policy+3 | — | 48m 49s | |
| 3/22/26 | Influencers Are Ruining Restaurants… Chefs Are Finally Fighting Back✨ | influencersrestaurants+5 | Ray | IrisNoma+1 | — | influencersrestaurants+6 | — | 1h 16m 11s | |
| 3/19/26 | Why the “Genius Chef” Model Doesn’t Work✨ | restaurant managementchef burnout+3 | Ray | CostcoMonterey Bay Seafood Watch+1 | — | genius chefrestaurant burnout+3 | — | 37m 57s | |
| 3/11/26 | Noma’s Response to the Allegations Is a Disaster✨ | Noma allegationsfood industry issues+3 | Ray | NomaNY Times+1 | — | Nomaallegations+6 | — | 51m 27s | |
| 3/7/26 | Why Diners Are Tired Of The "Restaurant Monologue"✨ | Restaurant MonologueCustomer Experience+3 | — | MichelinThe Infatuation+1 | CaliforniaLA | Restaurant MonologueMichelin+4 | — | 1h 03m 15s | |
| 3/1/26 | Roundup at the Supreme Court: The Immunity Fight That Could Reshape the Food Industry | In this episode, Ray breaks down the Presidential Glyphosate Executive Order, and how it could impact a crucial Supreme Court ruling. He also discusses the impact a blizzard can have on restaurants, growing GLP-1 use, Domino's unlikely success, and further clarifies why he left fine dining. Links: Bayer Cites Trump Executive OrderWhat To Know About GlyphosateWashington Post Roundup CoverageExecutive Order FilingNY Times Blizzard CoverageGrubStreet Blizzard CoverageGLP-1 Eligibility ExpandsDomino's WinningEnjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 2/22/26 | The Noma Abuse Scandal of 2026 | In this video, Justin and Ray break down the Noma Abuse Scandal of 2026. They share the allegations, explain why these problems persist in the food industry, and discuss what can be done about them. #noma #chefs #foodindustry #linecook #michelin #worlds50best Links: Jason Ignacio White (microbes_vibes) InstagramJustin’s Andrea Correa (YouTube)Noma Abuse Story 1 (World’s 50 Best)Noma Abuse Story 2 (The Independent)Noma Abuse Story 3 (The Times)Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 2/15/26 | McDonald’s Lowered Their Prices… And Customers Came Back | In this video, Ray breaks down the success McDonald's saw after lowering its prices and the rise in Bourdain trading card prices over the past few months. He also gives advice to a chef on Reddit and covers other breaking news in the food industry. #chef #restaurant #food #cooking #mcdonalds Links: McDonald’s Wins on Prices (Bloomberg)McDonald’s Value Victory LapChef Reddit AdviceBachan’s Sold (Marzetti deal)Wendy’s Closing Stores (Bloomberg)National Restaurant Association 2026 OutlookEnjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 2/6/26 | The Biggest Restaurant Openings of 2026 (From a Chef’s Perspective) | In this episode, Justin and Ray break down the biggest restaurant openings of 2026. They also discuss the pricing-to-value issue that is affecting restaurants, some breaking news in the food industry, and answer a comment left by you all in the community!Links:Most Exciting Restaurant Openings 2026 (Bloomberg)Wine Spectator New Restaurants 2026Toronto Restaurant Closures (Toronto Life)America’s Culinary Cup (CBS)Miso ‘Flippy’ Bot (QSRweb)PepsiCo Cost Reductions (Bloomberg)Impossible Foods CEO Steps DownEnjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 2/3/26 | The Value Crisis Hitting Restaurants | In this episode, Ray breaks down the McKinsey food industry report and what you need to know for 2026. He also covers the ROI for Michelin coming to a city, how Gen Z is ditching "Diet" soda, how smaller food brands are winning, and more. #chefs #restaurant #linecook #foodindustry Links:McKinsey Restaurant Report (2026)Dining Out Issues (Food & Wine)ROI on MICHELIN (Colorado)Gen Z Ditches “Diet” Soda (Bloomberg)Small Brands Stand Out in GrocerySF Chronicle Chef StoryEnjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 1/23/26 | What Noma’s $1,500 Pop-Up Tells Us About Fine Dining in 2026 | In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreactsThis video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks: Noma’s LA Pop-UpThe Rise of the Co-ChefSquare “Neighborhoods” Restaurant ToolLet Your Staff Eat for Free (YouTube)Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 1/20/26 | The Momofuku Model: How Restaurants Really Make Money in CPG | In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang Links: Wegmans Issue (Grubstreet)Wegmans Issue (Gothamist)Wegmans Issue (Grocery Dive)Rise of Restaurant CPG (Bloomberg)TikTok Food R&DPortillo’s Loyalty ProgramReddit Thread (Kitchen Confidential)Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
| 1/14/26 | Is Automation Here For Restaurants? Justin and Ray React | In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:Wonder Robotic KitchensCan School Lunches Ditch Ultra-Processed Foods?Reddit Advice (Line Cooks)Enjoying the episode? Keep up with Repertoire:💌 Subscribe to the Repertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧 | — | ||||||
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Chart Positions
4 placements across 4 markets.
Chart Positions
4 placements across 4 markets.