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On the show
From 16 epsHosts
Recent guests
Recent episodes
The Disney Playbook for Better Hospitality
Jun 24, 2026
29m 55s
Inside Chef Kenny Gilbert’s Boot Camp for Future Culinary Leaders
Jun 17, 2026
54m 16s
Why Cotton Patch Cafe Stopped Chasing Newness
Jun 10, 2026
35m 44s
Why Chef Michael Campbell is Betting Big on Catering to Scale in California
Jun 3, 2026
38m 42s
How Fiamma Turned Scarcity Into a Sellout Strategy (With Just 5 Burgers a Day)
May 20, 2026
32m 59s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/24/26 | The Disney Playbook for Better Hospitality | In this episode, Disney Institute senior facilitator Zoe Bishop shares the leadership principles behind Disney's renowned service culture and how restaurant operators can apply them to their own businesses. She explains why culture must be reinforced every day, how meaningful guest moments drive long-term loyalty, and why empowering employees is the foundation of exceptional hospitality. | 29m 55s | ||||||
| 6/17/26 | Inside Chef Kenny Gilbert’s Boot Camp for Future Culinary Leaders | In this episode, “Top Chef” veteran Kenny Gilbert shares the leadership philosophy that has fueled his 35-year career—from the Ritz-Carlton and Oprah Winfrey’s kitchen to his current role as VP of Culinary for Grove Bay Hospitality Group. He argues why great restaurants and kitchens are built through “boot camp” cultures that prioritize coaching, accountability, and developing future leaders. He also dives into his data-driven approach to restaurant development, revealing why understanding lo... | 54m 16s | ||||||
| 6/10/26 | Why Cotton Patch Cafe Stopped Chasing Newness✨ | menu innovationrestaurant operations+3 | Brandon Coleman | Cotton Patch CafeChili’s+1 | Texas | Cotton Patch CafeBrandon Coleman+3 | — | 35m 44s | |
| 6/3/26 | Why Chef Michael Campbell is Betting Big on Catering to Scale in California✨ | restaurant growthcatering+3 | Michael Campbell | Pacific Pearl CaféWhite Rooster+1 | CaliforniaSouthern California | restaurant innovationcatering+4 | — | 38m 42s | |
| 5/20/26 | How Fiamma Turned Scarcity Into a Sellout Strategy (With Just 5 Burgers a Day)✨ | restaurant strategybusiness adaptation+3 | Britt RescignoKinsey Leodler | Fiamma | Sun Valley, Idaho | Fiammalive-fire restaurant+3 | — | 32m 59s | |
| 5/13/26 | Chef Basil Dean’s Blueprint for Island Hospitality✨ | hospitalitymentorship+3 | Basil Dean | Margaritaville Beach Resort Nassau | — | hospitality industrydining concepts+3 | — | 49m 14s | |
| 5/6/26 | How Cracker Barrel Balances Nostalgia and Newness✨ | innovationnostalgia+3 | Chef Jeremy Lett | Cracker Barrel | — | Cracker Barrelinnovation+4 | — | 34m 18s | |
| 4/29/26 | Disco Unicorns and Designing for the ‘Wow’ Factor✨ | hospitalitydesign+3 | Alan Roth | The Restaurant People | AtlantaJagger Suite+2 | hospitalityJagger Suite+3 | — | 39m 18s | |
| 4/22/26 | Why “Brilliant at the Basics” Wins in Modern Dining✨ | restaurant managementscaling business+3 | Nick KennedyGreg Root | Defined Hospitality | — | restaurant groupguest body language+3 | — | 36m 29s | |
| 4/1/26 | Katie Button’s Recipe for Resilience Through Crisis and Competition✨ | resiliencerestaurant industry+3 | Katie Button | Cúrate | Asheville | Katie ButtonCúrate+5 | — | 39m 52s | |
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| 3/25/26 | How Keke’s is Scaling a Florida Favorite Nationwide✨ | restaurant growthbrunch segment+3 | Jenna Law | Keke’s Breakfast Cafe | — | Keke's Breakfast Cafebrunch+3 | — | 36m 51s | |
| 3/18/26 | How Paul Mangiamele Brought Iconic Brands Back from the Brink✨ | restaurant industrybrand revival+3 | Paul Mangiamele | Bennigan’sSteak and Ale+1 | — | Bennigan’sSteak and Ale+3 | — | 51m 37s | |
| 3/11/26 | The Tools That Power Mise en Place: Why the Hidden Driver of Kitchen Efficiency is Cleanliness✨ | kitchen efficiencycleanliness+5 | Greg Georges | Cintas | — | cleanlinesskitchen efficiency+5 | — | 24m 25s | |
| 3/4/26 | From ‘Chopped’ Champion to ‘Top Chef’ Contender: Anthony Jones✨ | competitive cookingkitchen culture+3 | Anthony Jones | James BeardMarcus DC+2 | — | Anthony JonesChopped champion+5 | — | 36m 35s | |
| 2/25/26 | Inside the Gray Areas of Tipping, Wages, and Compliance✨ | tippingwages+4 | Kirk Grogan | TipHaus | — | tippingwages+4 | — | 38m 44s | |
| 2/19/26 | Why Diners Aren’t Dead—They Just Need Disruption, According to Stratis Morfogen✨ | restaurant marketingSEO+3 | Stratis Morfogen | Diner 24 NYCFSR magazine | New York | diner near mesearch behavior+3 | — | 39m 18s | |
| 2/10/26 | Rethinking Restaurant Tech with 7shifts’ Jordan Boesch✨ | restaurant technologytech adoption+3 | Jordan Boesch | 7shiftsFSR magazine | — | restaurant techtechnology adoption+3 | — | 32m 16s | |
| 2/4/26 | The Dual Role Advantage: Fabien Jacob on Running the Floor and the Cellar✨ | leadership philosophywine program+3 | Fabien Jacob | Brasserie Mon Chou Chou | TexasFrance | Fabien Jacobwine program+3 | — | 38m 44s | |
| 1/21/26 | 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 helping restaurants reduce risk, improve food quality, and lower environmental impact at the same time. From emissions tracking to insurance savings, Diana shares why sustainability works best when it’s rooted in real operational value—and where operat... | 38m 30s | ||||||
| 1/14/26 | ‘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: Wisconsin,” opens up about navigating the kitchen after being diagnosed with Kennedy’s Disease, redefining leadership beyond the line, and how chefs can evolve as they age without walking away from the craft. | 37m 10s | ||||||
| 12/17/25 | 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 telling your own story matters as concepts scale. He gets into his “Eat Justice” initiative that ties every bowl sold to community impact and explains why he’s shifting his focus inward, prioritizing team development and personal fulfillment over rapid expans... | 54m 10s | ||||||
| 12/10/25 | 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 coaching people up and building confidence, giving kitchen staff ownership stakes, and how to weather the current challenges in the economy. | 51m 51s | ||||||
| 12/3/25 | 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 reshaped how he approaches leadership. He opens up about addiction, recovery, and the shift from chasing status to prioritizing purpose. Plus, he gets into Cloak and Petal’s design-forward philosophy and why he’s embracing AI tools to run a smarter, more... | 52m 09s | ||||||
| 11/26/25 | 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 affinity for pasta shapes, and what it takes to move beyond the chain-restaurant stigma. He also shares how he reads guest feedback in real time and keeps the menu current without losing the brand’s core identity. | 32m 37s | ||||||
| 11/19/25 | 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 Southern California’s most beloved legacy brands. | 41m 09s | ||||||
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