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What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand? In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone. Shachi shares the exact experience that made her realize medicine wasn’t her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine. We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it’s often misunderstood in the United States. We also unpack her experience winning Chopped, including how she prepared, what most people don’t see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments. But one of the most valuable parts of this conversation is Shachi’s honest take on building a consumer packaged goods (CPG) brand. If you’ve ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail. ⏱️ Chapters 00:00 – From Pre-Med to the Kitchen 02:30 – The Moment That Changed Everything 08:04 – Why She Opened a Fast-Casual Indian Restaurant 10:30 – What Makes Indian Food So Addictive 12:00 – Breaking Down Indian Street Food & Flavor Layers 14:43 – Winning Chopped (and Trusting Your Instincts) 17:38 – Why Restaurants ≠ CPG (What No One Tells You) 20:30 – Scaling a Food Brand & Working with Co-Packers 22:36 – Getting First-Time Customers to Try Indian Food 24:18 – Building a Sauce Brand from Scratch 26:00 – How Customers Actually Use Her Products 27:43 – The Biggest Mistake Chefs Make in CPG 29:29 – Being a Woman in a Restaurant's Kitchen 32:00 – Leadership, Culture, and Running a Restaurant 35:19 – Rapid Fire Q&A Round Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny

So you want to launch a private chef business? 👩‍🍳 In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team. Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs. We also get into: - The reality behind the “Instagram chef” lifestyle - What clients actually want (hint: it’s not fancy plated food) - How to hire the right chefs for in-home work - The business side no one talks about - And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery) If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights. Chapters 00:00 Intro 00:52 Meet Dara Lebinsky (Nourish Culinary) 01:28 From media career to culinary school 02:54 Getting laid off & entering restaurant kitchens 03:28 Why she left restaurants after 1 year 04:20 Discovering private chef work 05:15 Leveraging media + networking in NYC 06:10 Cooking for high-profile clients 07:20 Launching Nourish Culinary 08:17 Moving from solo chef → business owner 09:25 Scaling during COVID 10:15 Letting go & trusting a team 11:46 Growing to 25 chefs 12:18 Hiring, training & building a brand 13:19 “Hire slow, fire fast” 13:44 Misconceptions about private chef life 14:54 Social media vs reality 16:03 Business skills chefs don’t expect 16:28 Different types of clients 17:20 Dinner parties vs weekly meal prep 18:41 The reality of doing everything as a private chef 19:29 Respect for restaurant chefs 20:54 Food trends & what clients actually want 22:40 Why vegetables are the real focus 23:30 Meal kits vs private chefs 25:44 Wild client requests (baby food story!) 28:15 Cooking for athletes & private planes 29:48 Behind the scenes of food on TV 32:18 Building a healthy work culture 34:41 Breaking toxic industry cycles 36:26 Rapid fire questions (tools, mistakes, trends) 37:58 Outro Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by, RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts. Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions. Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub. Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody’s story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values. Key Takeaways: Building a restaurant business organically without outside investorsStrategies for livable wages, team culture, and equitable tip-sharingCreating multi-use spaces that combine dining, art, and communityAdvocacy for independent restaurants on national policy issues like credit card fees (00:52 – 02:53) – Introduction & Early Beginnings Meet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas. (02:54 – 06:03) – From One Restaurant to a Growing Portfolio The story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly. (06:04 – 09:31) – Wearing All the Hats: Lessons in Operations Insights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business. (09:32 – 16:41) – Staffing, Wages & Creating Culture How Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests. (16:42 – 18:10) – The Economics of Independent Restaurants Understanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally. (18:11 – 25:28) – Expanding Into Unique Concepts & Community Spaces From Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.’s growth. (25:29 – 27:11) – Advocacy & the Independent Restaurant Coalition Codi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry. (27:12 – 32:00) – Credit Card Fees & Financial Challenges Deep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants’ bottom line. (32:01 – 36:00) – Supporting the Independent Restaurant Community The role of advocacy in workforce sustainability, small business resilience, and Codi’s perspective on keeping independent restaurants thriving post-COVID. (36:01 – 40:30) – Lessons Learned & Advice for Restaurateurs Codi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business. (40:31 – End) – Closing Thoughts & What’s Next for Bates Co. Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences. Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny 

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian. Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina. In this episode, Alam shares: What it was like growing up in a restaurant in Oaxaca and learning from his motherHis global culinary adventures and how they shaped his approach to leadership and ingredientsWhy corn masa—and making it from scratch—is central to authentic Mexican cookingThe philosophy behind Apapacho’s menu and how they balance tradition with customer preferencesInsights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hallThe future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansion Whether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish. Chapters 0:00 – Introduction Meet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey. 0:52 – Oaxaca Roots Growing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian. 1:53 – Early Culinary Influences Alam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition. 5:22 – Global Culinary Adventures From Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership. 8:31 – Opening Apapacho Transitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu. 9:01 – The Masa Process Why corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house. 12:05 – Chefs as Cultural Ambassadors The responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience. 13:46 – Menu Philosophy & Adaptation Balancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food. 16:10 – La Cosecha Food Hall The benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity. 17:19 – From Chef to Owner Alam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers. 24:30 – Vision for the Future Plans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine. Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://bit.ly/backofhouseio Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @Claudia.saric Follow Spencer: @restaurantspenny Learn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter Island Join Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant. From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy. Discover: The journey from a Capital One bank to a stunning restaurant space.How live-fire cooking shapes every dish at Leon 1909.Challenges of running a year-round restaurant in a seasonal town.Innovative staffing solutions, including J1 students and staff housing.The importance of empathy, mentorship, and leadership in the kitchen.Tips for aspiring chefs and restaurateurs looking to make their mark.Why Eastern Long Island is an underrated culinary region.Thoughts on industry trends, sustainable wages, and local sourcing. Whether you’re dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island’s vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909. Timestamps: 0:52 – Introduction to Leon 1909 1:01 – Meet Valerie Minchin & Armand Joseph 2:00 – Valerie’s journey from psychology to restaurateur 3:17 – Transforming a former bank into a live-fire restaurant 4:10 – Life and inspiration on Shelter Island 5:18 – Honoring family legacy through the restaurant’s name 6:01 – Cooking over live fire: challenges and techniques 8:10 – Using local, foraged, and preserved ingredients 11:17 – Managing a seasonal business & staffing challenges 15:27 – Building a family-like team and mentorship culture 22:03 – Advice for young chefs and leadership lessons 25:05 – Hard realities of owning a restaurant 27:17 – Spotlight on underrated East End ingredients 28:41 – Why you need to visit Leon 1909 29:08 – Industry trends that need to change ⭐ Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ ⭐ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Science on Call Offering 2/47/365 restaurant tech support. Sign up at https://bit.ly/scienceoncall ⭐ Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @restaurantspenny ⭐ Learn more about Leon 1909 https://www.leon1909.com/about

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town. The challenge? She was 15 and couldn’t drive. So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts. Today Zo’s Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff count in summer 2026), and has built a cult-like following for its hot-and-fresh donuts. In this episode, Zoe and Lydia share: • How their side hustle exploded into a real business • Why keeping their menu simple helped them scale • The marketing trick that made glaze their bestseller • Hiring friends and building a strong team culture • Their strategy for partnering with high school athletes - NCAA NIL It’s a story about entrepreneurship, community, and what happens when you “don’t talk about it — you be about it.” 👍 If you enjoyed the episode, help us out by subscribing for more conversations with hospitality leaders. ⭐ Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ ⭐ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Science on Call Offering 2/47/365 restaurant tech support. Sign up at scienceoncall.com/boh ⭐ Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @restaurantspenny ⭐ Learn more about Zo's Mini Donuts https://zos-mini-donuts.square.site/

What does it really take to become a private chef? In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family’s restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time. After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into people’s homes. Today, he cooks for private clients, hosts events, and designs unforgettable dining experiences, all without owning a restaurant. If you’ve ever wondered whether becoming a private chef could be a career path for you, this episode is packed with real-world insight. We talk about: • How to start a private chef business from scratch • Finding clients without a huge social media following • Pricing private chef services and building packages • The mindset shift from restaurant kitchen to private homes • Managing dietary restrictions and client expectations • The biggest mistakes new private chefs make Alfredo also shares the practical strategies that helped him grow his business through word-of-mouth, build long-term clients, and create a sustainable career doing what he loves. Whether you're a chef thinking about going private or just curious about the world behind the scenes of private dining, this conversation gives you an inside look at the private chef lifestyle. ⭐ Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ ⭐ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Science on Call Offering 2/47/365 restaurant tech support. Sign up at scienceoncall.com/boh ⭐ Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @restaurantspenny ⭐ Learn more about Alfredo https://dinnerwithalfredo.com/

How This Cookie Company Went from Farmers Market to 10,000% Growth Overnight | Maya Madsen of Maya's Cookies What happens when a home baker goes viral - and suddenly has 10,000 orders she has no idea how to fulfill? In this episode, we sit down with Maya Madsen, Founder & CEO of Maya's Cookies, a vegan bakery and nationwide cookie shipping company built from scratch in her San Diego kitchen. Maya shares the real, unfiltered story of launching a food business with no culinary school background, no investors, and no roadmap - just a great product, a farmers market booth, and an unshakeable work ethic. Whether you're launching a CPG brand, selling at farmers markets, starting a home bakery, or scaling a food startup, this episode is packed with hard-won lessons from someone who has lived it. In this episode, we cover: How to validate your food product at a farmers market before investing bigScaling a food business from a home kitchen to a commercial kitchen to a retail storefrontManaging a viral moment - overnight e-commerce growth, supply chain chaos, and staff shortagesBuilding a loyal customer base as the face of your brandVegan and plant-based food business trends and what's actually working in 2024Why subscriptions aren't the holy grail they used to be for food brandsThe truth about getting into retail stores as an independent food brandHow to protect yourself from predatory e-commerce platform contractsPricing your food product correctly and tracking real costs, not just top-line revenueMission-driven branding and why it matters for food entrepreneursThe personal sacrifices of being a food founder - the stuff no one posts about on Instagram If you've ever dreamed of turning your recipe into a real business, this episode will inspire you — and give you the real talk you need to actually do it. ⭐ This podcast is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/ ⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/ ⭐ Learn More About Maya's Cookies https://www.mayascookies.com/ food business, vegan business, bakery startup, CPG brand, farmers market tips, food entrepreneur, how to start a cookie business, plant-based food, e-commerce food brand, food startup growth, scaling a food business, home baker to business, vegan cookies, food founder, small food business, black owned business, product based business, how to go viral, food business mistakes, women in business

If you’re a restaurant owner who wants to scale — this episode is a masterclass. Hengam Stanfield, co-founder of Matengas Pizzeria in San Antonio, shares exactly how she and her husband went from zero restaurant experience to building seven locations. They bought a failing pizzeria that was $200K in the red, and engineered it into San Antonio's number 1 pizza place. In this episode, we break down: • How to turn around a failing restaurant • Why obsessing over sales comes before building systems • The Ops Book framework that keeps multiple locations aligned • How to build restaurant systems that actually scale • The truth about hiring (and why you don’t “find” great people — you build them) • Protecting company culture as you grow • Restaurant marketing strategies that work in 2025 • How to prepare for big PR moments (including a Dave Portnoy review) • What it really takes to grow to 10, 20, even 50 locations This conversation is packed with practical advice for restaurant owners and operators who want more than just survival — they want structure, profitability, and scale. Whether you’re running one unit or planning multi-unit expansion, this episode will challenge the way you think about operations, leadership, and growth. If you’re serious about building a scalable restaurant business, this is required listening. ⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/ ⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/

Running a restaurant is hard. Running one inside a 130-year-old train depot? That’s a whole different story. In this episode, we sit down with Kizzy Patel and Jesse Smith, partners at Kimball House in Decatur, Georgia - a restaurant known for its legendary oyster program, classic cocktails, and precise hospitality. But behind the glow of vintage light fixtures and perfectly shucked oysters is the reality of stewarding a historic property, navigating preservation rules, maintaining aging infrastructure, and building a team that treats the space like home. We talk about: - What it really takes to open in a historic building - How they became owners (and eventually building owners) - Their approach to hiring for hospitality - not just service - Building a culture people want to stay in - Winning a $50,000 American Express + National Trust For Historical Preservation grant - And yes… whether the old depot is haunted If you’ve ever dreamed of opening a restaurant — especially in a historic space — this episode is a masterclass in vision, grit, and stewardship. Learn more... https://savingplaces.org/historicrestaurants https://soyouwanttorunarestaurant.short.gy/AMEX ⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/ ⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/

This week’s guest is a big one. We’re heading to Traverse City, Michigan to sit down with Chef Andy Elliott of Modern Bird - fresh off being named one of the New York Times’ 50 Best Restaurants in America and now a nominee for the 2026 James Beard Awards.   Andy shares his full-circle journey from Chicago’s fine dining scene (Boka, GT Fish & Oyster, RIA) to building one of the most celebrated restaurants in a small but mighty food town. We talk about starting out selling hand pies at the farmers market, the power of local relationships, cooking within the seasons of northern Michigan, and what it really takes to grow a restaurant sustainably outside of a major metro. We also dig into the realities of running a business with your spouse, resisting expansion for the sake of growth, and Andy’s candid take on tipping culture in today’s restaurant industry.  If you’re interested in thoughtful, ingredient-driven cooking, building community through food, or what it takes to create national buzz without losing your soul, this episode is for you. ⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/ ⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at: https://bit.ly/soyouwanttorestaurent ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/

In this episode of So You Want to Run a Restaurant, we sit down with Natalia Lepore Hagan, founder of Midnight Pasta Philadelphia, an immersive, experience-driven pasta concept redefining what dining can be. Midnight Pasta isn’t a traditional restaurant, it’s a ticketed pasta-making experience where guests arrive for cocktails, jump into a high-energy, hands-on pasta class, and then gather for a five-course, family-style dinner made from the pasta they create themselves. It’s part dinner, part performance, and part community event. Natalia shares her journey from growing up in a big Italian-American family to performing on Broadway, and how theater, music, movement, and storytelling are intentionally built into every Midnight Pasta experience. She opens up about how the pandemic shutdown of Broadway led her back to pasta-making, enrolling in culinary school, and launching Midnight Pasta - not to fit into a traditional restaurant model, but to create something entirely new. Natalia also shares her perspective on chefs, creators, and influencer partnerships, and why Midnight Pasta operates outside the traditional restaurant category. In this episode, we cover: Building an immersive dining experience outside the restaurant modelPivoting careers and launching during the pandemicGoing viral without losing control of your brandScaling experiential hospitality without sacrificing authenticity 📍 Midnight Pasta - Philadelphia, PA 🍝 Immersive pasta-making experience 🎭 Broadway-inspired dining 🌱 Hyper-local, seasonal, community-driven ⭐ This show is brought to you by Back of House.io, the foodservice industry’s most trusted resource for restaurant technology. Learn more at https://backofhouse.io/ ⭐ Season 5 is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at https://bit.ly/soyouwanttorestaurent ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright’s Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut. Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move beyond prestige to drive real change in the food system. We dive deep into sustainability, community impact, and the unexpected star of this episode: the green crab 🦀 (his work around this was featured in the New York Times!) This is a must-watch for chefs, foodservice industry professionals, and anyone who believes restaurants can be a force for environmental and community good. ✨This show is brought to you by Back of House.io, the foodservice industry's most trusted resource for restaurant tech. Learn more at: https://backofhouse.io/ ⭐ Season 5 of So You Want to Run A Restaurant is proudly sponsored by RestauRent, the no-fee booking platform helping restaurants book private and group events. Try it risk-free with 3 free months at https://bit.ly/soyouwanttorestaurent. ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/ ⭐ Learn more about The Shipwright's Daughter and Chef David Standridge: https://www.shipwrightsdaughter.com/

In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants. Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region.  You’ll hear how Gustavo turned community love into real momentum, why his restaurants maintain thousands of reviews with near-perfect ratings, and how he approached opening a brand-new concept, Delicias, blending Mexican, Italian, and American flavors with help from the culinary team at GFS. Whether you’re a restaurant operator, a food entrepreneur, or just someone who loves a great origin story, Gustavo’s blend of humility, grit, and innovation is guaranteed to inspire. Highlights:  🍽️Growing up in Mexico and learning to cook from family  🍽️ Climbing from dishwasher to owner/operator  🍽️ The story behind the Dorados name  🍽️ Expanding to new concepts without cannibalizing the brand  🍽️ Partnering with GFS chefs to build a fusion menu  🍽️ Why consistency, authenticity, and community loyalty drive real success 🔗 Learn More Back of House: www.backofhouse.io 🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts. Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators. 🔗 Sponsored by Localizer Manage reviews, boost visibility, and get more guests in the door. Listeners get 25% off the first 3 months: localyser.com/podcast ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/ 🍸 Explore Dorados  Website: https://doradosmexicangrill.com/

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O’Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy. Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers. This episode dives into: 🍽️ The origin story of Long Road Distillers and why Grand Rapids needed a distillery 🍽️ Michigan’s unique agriculture and how it shaped their approach 🍽️ The realities of risk-taking, failing fast, and building something from scratch 🍽️ Community building, neighborhood investment, and civic involvement 🍽️ The early make-or-break moments they survived 🍽️ How the craft spirits industry is evolving and where Jon sees it headed If you’re interested in entrepreneurship, hospitality, spirits, or the behind-the-scenes of building a beloved local brand, this one’s packed with insight and heart. ------------------------- 🔗 Learn More Back of House: www.backofhouse.io 🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts. Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators. ------------------------- 🔗 Sponsored by Localizer Manage reviews, boost visibility, and get more guests in the door. Listeners get 25% off the first 3 months: localyser.com/podcast ------------------------- ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/