Advertise on podcast: The Off The Menu Podcast

A restaurant can be packed on Friday and Saturday night and still struggle to survive. So where does all that money actually go? This week on The Off The Menu Podcast, Wal and Joel sit down with restaurant consultant Mark Moeller, founder of The Recipe of Success, to break down the surprisingly difficult economics of running a restaurant. With more than four decades in the restaurant and hospitality industry and experience working with more than 400 restaurant concepts, Mark explains why great food alone isn’t enough to make a restaurant successful. We dig into food and labor costs, rent, supply chain pressures, menu pricing, staffing, and the countless operational details that can make or break a restaurant. Mark also explains why restaurant prices have climbed so dramatically, how a busy restaurant can still lose money, what owners actually take home, and why—despite all the challenges—people still dream of opening restaurants of their own. Plus, Joel gets a quiz designed especially for him, and the guys settle one of the great dining debates: are buffets wonderful, terrible… or somehow both?

How fresh is the food on your plate—and does it really make a difference? Chef Andrew Smith believes it does. After nearly two decades in New York City kitchens, including more than 10 years at Tom Colicchio’s acclaimed River Park, Andrew has seen firsthand what happens when chefs build a closer connection to the people who grow their food. In this episode, Andrew takes us inside River Park’s remarkable urban farm—built from 7,000 milk crates in the middle of Manhattan—and explains how ingredients could go from the farm to a restaurant kitchen just steps away. He also shares his journey from teenage dishwasher to fine-dining chef to Culinary Director at Great Performances, one of New York City’s premier catering and events companies. Along the way, we explore what “farm-to-table” really means, why a perfectly shaped grocery-store tomato may not taste anything like one picked ripe from a local farm, and why Andrew believes reconnecting chefs and consumers with local farmers can lead to better food. Plus, Wal, Joel and Tom reveal their guilty-pleasure foods—and discover that a charcuterie board definitely does not count.

Freedom a la Carte started with a simple idea: give survivors of human trafficking a safe place to work, earn a paycheck, and begin rebuilding their lives. What started as a food cart has grown into an award-winning catering business, café, and organization providing long-term support to hundreds of survivors. In this episode of The Off The Menu Podcast, we sit down with Vanessa Torres, Program Director at Freedom a la Carte and a survivor of human trafficking herself. Vanessa takes us inside the organization and explains how food and employment became the foundation for something much bigger. Through workforce development, housing assistance, career support, community, and other services, Freedom a la Carte helps survivors build the skills and stability they need to move forward. We also talk about the realities of human trafficking, how Vanessa's own experience shapes the work she does today, and why recovery doesn't simply end when someone escapes exploitation. It’s a remarkable story of how a restaurant and catering operation became a place for people to find community, independence, and a second chance.

What started with a beer fridge on a front porch and homemade chocolate Buckeyes has grown into a thriving candy business selling thousands of Buckeyes a week—and even serving fans inside Ohio Stadium. In this episode of The Off The Menu Podcast, we sit down with Alicia Hindman, founder of The Buckeye Lady, to hear how she went from working as a high school guidance counselor to building a business around one of Ohio’s most iconic treats. Alicia shares how she started selling Buckeyes during the pandemic, how her signature stuffed Buckeyes came to be, and how she grew the business from her home kitchen to a storefront of her own. We also talk about the risks of leaving a secure career, growing a food business without growing too fast, her appearance on NBC Sports, selling Buckeyes inside Ohio Stadium, giving back through Bucks for Pups, and her effort to make the Buckeye Ohio’s official state candy. It’s a story about taking a chance on an idea, believing in what you’re building, and turning a simple chocolate-and-peanut-butter candy into something much bigger.

Barbecue is one of America’s most beloved foods—but how did it become the barbecue we know today? In this episode of The Off The Menu Podcast, we sit down with two-time James Beard Award winner, food historian, and author Adrian Miller to explore the history of American barbecue and the enormous influence Black pitmasters, cooks, and entrepreneurs have had on its evolution. Adrian takes us from barbecue’s Native American roots through the American South, where enslaved African Americans became the cooks behind massive community barbecues and helped develop traditions that would spread across the country. After emancipation, Black pitmasters turned those skills into businesses and helped establish barbecue cultures in communities throughout America. We also explore how regional styles developed, why Kansas City, the Carolinas, Memphis, Texas, and Chicago all approach barbecue differently, and the great sauce-versus-no-sauce debate.

That extra virgin olive oil in your pantry. The Parmesan you sprinkle on pasta. The honey in your tea. Even the seafood you order at your favorite restaurant. How sure are you that you're actually getting what you paid for? This week on The Off the Menu Podcast, Wal, Joel, and Tom sit down with award-winning journalist and New York Times bestselling author Larry Olmsted, author of Real Food, Fake Food, to uncover the surprisingly lucrative world of food fraud. Larry explains how everyday foods can be mislabeled, adulterated, diluted, or completely counterfeited—and why some of the foods we pay a premium for are among the biggest targets. We dig into olive oil, honey, seafood, coffee, Parmesan cheese, wine, and more, while learning what consumers can do to spot the real thing. It's an eye-opening look at what's really on our plates—and fair warning: you may never look at your pantry the same way again.

Grocery prices have climbed dramatically in recent years—but why are we paying so much more, and is there anything shoppers can actually do about it? In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Andy Ellwood, founder of Stretch AI, to unpack what’s really happening with grocery prices. Andy explains why prices have risen so quickly, how grocery stores determine what you pay, why the same product can cost more at one location than another, and how loyalty programs, coupons, electronic price tags, and shopper data all factor into the equation. We also explore how Stretch AI is using technology to compare the cost of your entire grocery list across nearby stores—and potentially help families save hundreds or even thousands of dollars a year. If your grocery bill keeps getting bigger and you’re wondering where all that money is going, this episode is for you.

In Part 2 of this special two-part conversation, Denny Lynch takes us beyond the Wendy's success story and into the deeply personal legacy Dave Thomas wanted to leave behind. Denny talks about the creation of the Dave Thomas Foundation for Adoption, an organization that has helped thousands of children find permanent, loving families. In addition, we discover Dave’s biggest regret. It's a heartfelt and inspiring conclusion that reveals the man behind the Wendy's brand and the legacy that mattered most to him. Whether you're a Wendy's fan, an entrepreneur, a business leader, or simply appreciate stories of purpose and impact, this episode offers an unforgettable look at one of America's most admired business icons.

Dave Thomas built one of the world's most successful restaurant brands—but the real story behind the founder of Wendy's is even more remarkable. In Part 1 of this special two-part episode, we sit down with Denny Lynch, Dave Thomas' longtime communications executive, trusted confidant, and author of Call Me Dave. Drawing from decades spent traveling alongside Dave, Denny shares never-before-told stories about the humble entrepreneur who transformed the fast-food industry. Discover how Dave's difficult childhood shaped his values, what he learned from Colonel Harland Sanders, why authenticity made him America's most trusted restaurant spokesman, and how one small hamburger stand grew into the Wendy's empire. Whether you're a Wendy's fan, a business leader, an entrepreneur, or simply love stories about extraordinary people, this episode offers a rare behind-the-scenes look at one of America's most beloved business icons.

We're taking a short summer break, but before we hit the road, we're talking about one of our favorite subjects: vacation food. In this special mini-episode, Wal and Joel share their picks for the top food destinations to visit, the dishes that make those places worth the trip, and the meals they're most excited to enjoy on their own upcoming vacations. From iconic local specialties to can't-miss restaurants and food traditions, it's a lighthearted conversation about the meals that turn a good trip into a great one. Grab a snack, start planning your next getaway, and join us for a quick serving of food-inspired wanderlust. The Off The Menu Podcast will return soon with new guests and new stories. Until then, happy travels and happy eating!

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Jim Varney, co-founder of Wavelength Coffee Roasters, to uncover the surprising journey coffee takes from a tropical coffee cherry to your morning cup. Jim explains what coffee actually is, how processing and roasting impact flavor, why coffees from different regions taste so different, and how consumers can make better choices when buying coffee. The conversation also explores one of the biggest challenges facing the coffee industry today: climate change. Jim shares how rising temperatures are shrinking coffee-growing regions around the world and why sustainable farming practices are becoming increasingly important. Along the way, you'll learn the differences between light, medium, and dark roasts, whether expensive coffee is worth it, and the biggest mistakes coffee drinkers make at home. If you love coffee—or simply can't start your day without it—this episode will change the way you think about every cup.

In the first-ever Off The Menu Food Fight, Wal, Joel, and Tom throw out the facts and lean into pure opinion as they tackle some of the most divisive food debates around. Is Skyline Chili a regional treasure or a culinary disaster? Does pineapple belong on pizza? Should fish ever be microwaved at work? And where exactly does ketchup belong? The debate only gets hotter during a rapid-fire lightning round covering chocolate bars, cilantro, White Castle, blue cheese, veggie burgers, cereal, scrapple, spicy chicken sandwiches, and more. If you've ever argued with friends or family about food, this episode is for you. Expect strong opinions, questionable logic, plenty of laughs, and absolutely no chance of reaching a consensus. Based on a listener suggestion, this episode proves that food isn't just what we eat—it's something we're willing to fight about.

What makes a truly great pasta sauce? Is it the tomatoes, the family recipe, or the way it's preserved? In this episode of The Off The Menu Podcast, we sit down with Melaina Balbo, founder of BIS Pasta Sauce, to explore Italian food traditions, family recipes, entrepreneurship, and why frozen pasta sauce may deliver a fresher, more authentic flavor than shelf-stable jars. Melaina shares stories of growing up in a large Italian family in New York, receiving homemade sauce care packages while away at school, learning food traditions in Sicily, and launching a food startup inspired by generations of family cooking. The conversation dives into San Marzano tomatoes, pesto, marinara vs. pomodoro sauce, the infamous "sauce or gravy" debate, and the challenges of building a specialty food brand from scratch.

What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese. From the ancient origins of cheesemaking and the science behind curds, cultures, and aging, to building the perfect cheese board and pairing cheese with wine, Jon shares insider knowledge that will change the way you shop, serve, and enjoy cheese. Plus, learn why Swiss cheese has holes, how to store cheese properly, and the surprising cheeses every food lover should try. Whether you're a charcuterie enthusiast or a late-night fridge raider, this episode is packed with delicious insights.

Remember mystery meat, cardboard pizza, and fluorescent cafeteria lights? Today's school lunch experience is something entirely different. This week, we sit down with Jonathan Squibb, Director of Communications for Chartwells K-12, to explore how modern school cafeterias have evolved into restaurant-style dining experiences serving millions of students every day. From build-your-own burrito bowls and global cuisine to allergy-friendly meals, cultural accommodations, celebrity chef partnerships, and nutrition standards, Jonathan explains how schools are balancing food quality, student preferences, health requirements, and tight budgets. We also discuss food allergies, celiac disease, free and reduced-price meals, the impact of social media trends on student tastes, and why school lunches may be healthier—and more affordable—than many parents realize. If you haven't stepped into a school cafeteria in a while, prepare to be surprised.