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Chef Ji Hye Kim opened Miss Kim, a Korean restaurant focused on food inspired by Korean ancestors made with Michigan ingredients, in 2016 in Ann Arbor. Opening a restaurant was never a part of the original plan for Ji Hye. She started in hospital administration before becoming a cheesemonger at Zingerman’s at 27 years old. Watch to learn more about her journey and her mission to educate people about Korean food and fermentation. 6 Questions with Ji Hye Kim of Miss Kim on Chef As A Second Career, Misconceptions About Korean Cuisine, & Prioritizing Fair Wages

Paul Arihara has used bartending to travel around the United States. Now he’s on a new journey with his family on Restaurant Tik Tok. Paul, his wife Leina, and daughter Joli run the DaaFamBam, a love story where food is the supporting actor. Watch his episode to learn more about his journey. 6 Questions with Paul Arihara of DaaFamBam on Restaurant Tik Tok DaaFamBam Tik Tok

When David Witt reached out to Jensen to show his appreciation for Best Served Podcast’s episodes, he could only float the possibility of being a guest on the show. As a fan of the podcasts though, he knew his story, a story of addiction and recovery, would resonate with our audience. He manifested, put in the work, and made it come true. Watch this episode to learn more about David’s journey. 6 Questions with David Witt on Sobriety In The Kitchen, Restaurant Life Balance, & Becoming An Executive Chef

Jensen is serious when he says reach out to us. In his article “Where do Restaurants Go from Here?” he said, “I’m on the lookout for it, for you. What role will you play in where restaurants go from here?” Kelly Fischer answered the call when she DMed Jensen and their conversation led to this episode. What Role Will Each Of Us Play In Where Restaurants Go From Here? Kelli Fischer LinkedIn

A duo like Bob Little and Chad Urban sound like they should be in a country music folk band. Instead they’re a chef duo who’ve opened three concepts (two restaurants and a catering operation) during the pandemic. Their restaurant Chez Nick in the Upper East side of Manhattan opened three weeks before restaurants shut down in 2020. How have they survived and had enough capital to open a new restaurant while staying true to a new, better restaurant culture? Listen to find out. 6 Questions with Bob Little and Chad Urban of Chez Nick on on Ranch Dressing, Kitchen Mentorship and Motherfucking Details 18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant

In the middle of a mental health crisis, at the end of a two year pandemic, Barbie Beltran is working to create a solution. Her dream? A Whole Health Bodega called Sacred Society focused on elevating peoples’ health in body, mind, spirit, and soul. It will be a one stop shop for convenience and building healthy habits. Jose Guerrero joined her to manifest that dream into reality. Working together has changed Jose’s outlook on meditation and cutting added sugar. 6 Questions with Barbie Beltran and Jose Guerrero of Sacred Society, the Whole Health Bodega 18 Things 18 Things Meeting

Chef Scott Schaden’s journey to open Terra started way back when he got into the industry at fifteen. Scott says, “The things that got me into the restaurant industry are the things I hate about the restaurant industry now. When I was fifteen, you know what got me into this job: easy access to drugs, late nights, hot hostess.” He’s ready to make a new kind of business moving away from that model. Terra Restaurant 6 Questions with Scott Schaden Venison Ragu: A Novel

If you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to Real Estate, this video covers the 18 things that save time, energy, and money in opening F&B concepts. 18 Minutes to figure out your 18 Things 18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant

Chef Paolo didn’t want to waste time on another social media platform. But Jensen and others kept saying he had to get more content out there, so he started making TikToks, and had a lot of fun doing it. Now his silly hotdog videos have the potential to transform into a real restaurant, because an investor reached out to him and wants to finance his vision for the Urban Hotdog Collective. 6 Questions with Paolo Neville Paolo Neville TikTok

On this episode, Jensen speaks about his personal journey starting to use social media and the most common excuses restaurants make for why they don't use social media.

Jensen speaks about how his Japanese heritage impacted his culinary career and created his food culture.

In this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.