Best Fullservice Restaurantsthat Podcasts (2025)

1
Oakland Restauranteurs Paul Iglesias and Sophia Akbar on Food, Culture, and Community 1:02:07

4d ago1:02:07

1:02:07

Paul Iglesias and Sophia Akbar join FSR editors to talk about creating their Oakland restaurants—Colombian small plates concept Parche and the newly opened contemporary Afghan concept Jaji.By FSR magazine

1
Boosting Guest Engagement and the Bottom Line with Ziosk CEO Rhonda Levene 42:28

11d ago42:28

42:28

As CEO of the revolutionary restaurant tech company Ziosk, Rhonda Levene sheds light on her unusual career trajectory; how she’s working with big brands like Chili’s, Texas Roadhouse, and Outback Steakhouse to improve operations and the guest experience; AI and its future outlook; and more.By FSR magazine

1
Inside the Marketing Mind of Cai Palmiter and How Details Become Differentiators 56:13

18d ago56:13

56:13

Cai Palmiter—previous FSR cover star—joins editor Callie Evergreen to talk about what it takes to build restaurant brands people actually remember. From her game-changing work with JINYA Ramen Bar to her current role overseeing marketing for a multi-brand franchisee portfolio, Cai shares how storytelling, community connection, and a relentless eye …

1
From Lawyer to CEO: Tony Roma’s CEO Mina Haque on Steering the 53-Year-Old Legacy Chain 40:01

25d ago40:01

40:01

With 86 restaurants on five continents, Tony Roma’s is evolving into the future with Mina Haque at the helm, the first woman CEO in its five-decade history. Haque shares her insights about global supply chain resilience, strategic market expansion strategies in a challenging economic climate, business leadership lessons; and more.…

1
Inside the Journey from Tre Luna Catering to Brick-and-Mortar and Beyond 50:28

1M ago50:28

50:28

FSR editors chat with Brian & Erin Mooney of Tre Luna Bar & Kitchen, Catering, and Grocery about sketching their dream in sidewalk chalk and starting with $300; overcoming challenges and building an intentional, supportive restaurant community; adapting to consumer needs and shifting expectations; and more.…

1
Inside Mellow Mushroom’s Data-Driven Strategy for Growth with Ahsan Jiva 42:56

2M ago42:56

42:56

Ahsan Jiva, Mellow Mushroom EVP of strategy and transformation, chats with FSR editors about using innovative tech to simplify operations for GMs; creating new restaurant formats to attract diverse customers and franchisees; and leveraging data-driven insights to enhance the overall experience for team members, guests, and operators.…

1
Leadership and Longevity Lessons with Jack Gibbons, CEO of FB Society 44:05

2M ago44:05

44:05

Jack Gibbons, co-founder of Twin Peaks, Velvet Taco, and now CEO of FB Society, shares his key learnings after 40 years in the restaurant industry about community fueling creativity; taking time off as a competitive advantage; energy management and preventing burnout; and more.By FSR magazine

1
How Boqueria Blends Tapas, Old-World Design, and Mindful Growth Ft. Founder Yann de Rochefort 47:25

2M ago47:25

47:25

Yann de Rochefort, founder of 11-unit Spanish tapas concept Boqueria, chats with FSR editors about scaling strategies while creating a distinct sense of place in different markets, how to give guests what they want to drive frequency, utilizing tech and data to make operations easier, and more.By FSR magazine

1
Building Community through Storytelling with Chef Yia Vang of Vinai 55:06

2M ago55:06

55:06

Chef Yia Vang, owner of James Beard Award semi-finalist Vinai, chats with FSR editors about crafting culinary narratives with every dish, how food is “the great equalizer,” using a secret menu as a form of R&D, and more.By FSR magazine

1
The State of AI, Franchising, and Diversity, Equity, and Inclusion with Patti Rother 47:16

2M ago47:16

47:16

Franchise growth expert Patti Rother chats with FSR editors about tangible ways restaurant operators can integrate AI to boost efficiencies, the business benefits of diversity, equity, and inclusion, leadership lessons throughout her career, and more.By FSR magazine

1
Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld 45:59

3M ago45:59

45:59

Chef Jake Potashnick joins FSR editors to talk about his journey of opening Feld, an intimate, tasting-menu restaurant in Chicago that earned a place on the 2024 MICHELIN Guide within five months; his unique approach to “relationship-to-table” sourcing; how he includes his team of chefs in the creative menu development process; and more.…

1
Restaurant Resilience with Asheville’s Caroline Skinner of Tupelo Honey 41:42

3M ago41:42

41:42

Caroline Skinner, COO at rising NextGen Casual concept Tupelo Honey and a native of Asheville, North Carolina, joins FSR editors to talk about rebuilding after the devastating floods from Hurricane Helene, growth despite adversity, what it means to be a woman in restaurant leadership, and more.By FSR magazine

1
From Club Kid to Building a Booming Hospitality Empire with Emi Guerra 51:05

3M ago51:05

51:05

Emi Guerra of Breakwater Hospitality Group joins FSR editors to talk about growing up in Miami’s vibrant entertainment community, his “failing forward” journey from filing personal bankruptcy to opening the successful concept The Wharf, and more.By FSR magazine

1
From Employees to Restaurateurs with The Graceful Ordinary’s Megan & Chris Curren 43:57

3M ago43:57

43:57

Wife-and-husband duo Megan and Chris Curren join FSR editors to talk about their creative process behind opening The Graceful Ordinary, forming their new restaurant group O&D Hospitality and launching a new concept, investing in their team to prepare for new growth, and more.By FSR magazine

1
'Top Chef' Jeremy Ford on Farming and Growing a Restaurant Empire 44:54

4M ago44:54

44:54

Chef Jeremy Ford joins FSR editors to talk about his culinary journey from winning “Top Chef” to earning a Michelin star for Stubborn Seed, his new venture as a farmer with Ford Farms, and how he balances innovation, sustainability, and mentorship while expanding his restaurant portfolio.By FSR magazine

1
How Barry McGowan’s People-First Culture Drives Growth at Fogo de Chão 45:19

4M ago45:19

45:19

Fogo de Chão CEO Barry McGowan joins FSR editors to talk about the importance of investing in your people; insights into changing consumer preferences and trends, including the rising demand for authenticity and value in dining; leveraging technology to enhance operations while maintaining its human touch; and more.…

1
Crafting Connections through Authentic Italian Dining with Eldredge Ropolo 47:24

5M ago47:24

47:24

Eldredge Ropolo of Washington Street Hospitality—the group behind Pasta Beach, Mr. R. Fusion, and Legami—joins FSR editors to talk about expanding his family’s Italian dining empire from New England to Charleston, crafting menus that reflect local tastes while staying true to their roots, and the family story behind their authentic hospitality.…

1
Secrets to Thriving in a High-Failure Industry with Restaurateur and Author John Felico 24:50

5M ago24:50

24:50

From creating a successful franchise with nearly 200 locations to opening a self-pour tap room and growing it from $200k to a $2M business, John Felico joins FSR editors to talk about the biggest mistakes entrepreneurs make, how to turn challenges into opportunities, insights from his book "Drafting a Dream," and more.…

1
Creating an Emotion-Filled Dining Experience with 22-Year-Old Chef Trevor Shankman 1:02:27

5M ago1:02:27

1:02:27

Chef Trevor Shankman joins FSR editors to talk about his journey of launching Atlanta’s most exclusive dining experience, Maria; creating a fine-dining menu driven by emotion and memories; building a brand and customer base; and more.By FSR magazine

1
Driving the Data-Forward Future of Competitive Social Entertainment Dining, with Mathew Focht 40:09

5M ago40:09

40:09

Mathew Focht, a Competitive Social Entertainment (CSE) innovator, talks to FSR editors about Topgolf’s spin off from Callaway, eatertainment trends, what makes a CSE concept attractive for investors, the importance of data and tech in driving decisions, and more.By FSR magazine

1
The Future of Restaurant Sensor Monitoring and Automation, with Jake Simon of ConnectedFresh 43:04

6M ago43:04

43:04

FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more.…

1
Cultivating Genuine Customer Interaction, with Shuckin’ Shack’s Jonathan Weathington 42:26

6M ago42:26

42:26

Jonathan Weathington, CEO of Shuckin’ Shack, joins FSR editors to talk about true hospitality and creating authentic dining experiences for guests, training and retaining employees, choosing the right franchise partners, and more.By FSR magazine

1
How to Blend Art and Hospitality with Kingfisher and Queeny’s Co-Owners 48:29

6M ago48:29

48:29

Sean Umstead and Michelle Vanderwalker—co-owners of James Beard Award-nominated cocktail bar Kingfisher, Queeny’s, and counter-serve spinoff QueenBurger—join FSR editors to talk about the importance of fostering “third spaces” that bring communities together; blending art and design with a holistic hospitality experience; lessons from operating mul…

1
Long-Term Mindset and Leaving a Legacy for Restaurant Employees with Carl Sobocinski 44:09

6M ago44:09

44:09

Carl Sobocinski, founder of the Table 301 Restaurant Group in South Carolina, joins FSR editors to talk about empowering employees to take over restaurant ownership, how to train staff to offer top-notch hospitality and adapting for different generations, the right way to approach new tech, and more.…

1
The Secret Sauce of Restaurant Success, with Nathan Thurston 41:29

6M ago41:29

41:29

Nathan Thurston, CEO of Miller’s All Day and Thurston Southern, joins FSR editors to talk about the many hats he’s worn in the industry, what it takes to survive in today's market, tips for managing financials, and how to communicate rising costs to guests.By FSR magazine

1
Sustainability Beyond the Kitchen with Justin Cucci 48:37

7M ago48:37

48:37

Justin Cucci, founder of Edible Beats, joins FSR editors to discuss his restaurant group’s sustainability efforts—from repurposing historical buildings to sourcing locally and reducing waste. Plus, he delves into the company’s pioneering Employee Stock Ownership Plan and why it’s a “win-win” for the business and its team members.…

1
From Humble Beginnings to a Multi-Million Dollar Business with Hisham Abdelfattah 44:12

7M ago44:12

44:12

Hisham Abdelfattah joins FSR Editor Callie Evergreen to talk about creating restaurant profit margins in California, launching El Halal Amigos as the first 100 percent Halal-Mexican restaurant in the Bay Area, transitioning from a food truck to a brick and mortar, tips for organic social media marketing and being the face of your business, and more…

1
Fostering an Employee-Centric Environment with Obadiah Ostergard of Vine Hospitality 37:29

7M ago37:29

37:29

Obadiah Ostergard joins FSR editors to talk about how Vine Hospitality attracts, retains, and engages nearly 700 team members; the win-win of investing in employee training and education; growing a people-first culture at an expanding restaurant incubator; and more.By FSR magazine

1
Leveling Up Your Vendor Relationships with Chris Hellmann of Restaurant Technologies 40:34

8M ago40:34

40:34

Chris Hellmann of Restaurant Technologies joins FSR editors to talk about the role of automation in restaurants, tips to optimize your vendor relationships, controlling costs in the back-of-house, and more. (Sponsored by Restaurant Technologies, Inc.)By FSR magazine

1
From Subway to Fine Dining and Food Halls with Reza Farahani of Joon and The Kitchen Collective 41:51

8M ago41:51

41:51

From developing over 230 Subway locations to launching a fine-dining Middle Eastern restaurant with a virtual food hall in the back, Reza Farahani joins FSR editors to talk about the lessons he’s learned along the way, operational efficiencies in the back-of-house, his human-centric approach to hospitality, and more.…

1
Revamping a Legendary Restaurant’s Bar Program with Adam Fournier 46:35

8M ago46:35

46:35

Wolfgang Puck’s Bar Director Adam Fournier joins associate editor Sam Danley to talk about the world of beverage service, collaborating with chefs, and turning Spago Beverly Hills into a cocktail destination.By FSR magazine

1
Creating a Multi-Sensory Dining Experience with ‘The Billionaire Chef’ Tolu Eros 39:58

9M ago39:58

39:58

“The Billionaire Chef” Tolu Eros joins FSR editors to talk about creating immersive, experiential culinary experiences; putting West African cuisine on the map in an authentic yet modern way; integrating music, art, and fashion into dining; and more.By FSR magazine

1
Behind the Bar with Ray Tremblay, COJE’s Beverage Director 58:48

9M ago58:48

58:48

Ray Tremblay, corporate beverage director of Boston-based COJE Management Group, joins FSR editors to talk about spirit-free beverages and his dislike for the term “mocktails,” current trends in the beverage space, and the keys to creating high-volume cocktail menus tailored to a diverse portfolio of restaurants (from his learnings at Lolita Cocina…

1
A Taste of Rebellion and Puerto Rican Cuisine with Milena Pagán 44:55

9M ago44:55

44:55

FSR cover star Milena Pagán joins editors to talk about crafting a new narrative of Puerto Rican cuisine at her restaurant, Little Sister; building a menu and wine program with a distinct point of view; subverting expectations and industry standards; relocating her Rebelle Bagels shop; and more.By FSR magazine

1
Overcoming Adversity and Building Mission-Driven Brands with Adenah Bayoh 34:30

9M ago34:30

34:30

Adenah Bayoh, a multi-unit IHOP franchise owner and founder of two fast-casual concepts, joins FSR editors to talk about her entrepreneurial journey, passion for moving the needle on equitable access to capital in the restaurant industry, her advice for restaurant leaders, and more.By FSR magazine

1
How Tocabe is Cultivating the Future of Indigenous Cuisine, Ft. Ben Jacobs 44:28

10M ago44:28

44:28

Ben Jacobs, co-founder of Denver’s American Indian restaurant Tocabe, joins FSR editors to share his passion for revitalizing indigenous cuisine, expanding a restaurant while preserving cultural identity and values, building a sustainable food system, and more.By FSR magazine

1
Keys to Finding Success in a Competitive Food Category, Ft. Brian Shunia of Wing Snob 43:05

10M ago43:05

43:05

Brian Shunia of Wing Snob joins FSR editors to talk about the origins of Wing Snob, building a successful franchise model, overcoming challenges and standing out in a highly competitive industry, and more.By FSR magazine

1
Balancing History with Modern Relevance, Ft. Mark Latter of Tujague’s 31:48

10M ago31:48

31:48

Mark Latter joins FSR editors Callie Evergreen and Sam Danley to talk about honoring the history of Tujague’s (one of the oldest restaurants in New Orleans) while innovating to stay relevant; the power of creating dining memories; growing and adding concepts to his Latter Hospitality brand; and more.…

1
A Roadmap for Restaurant Resilience Ft. ‘Bar Rescue’ Chef Ashish Alfred 37:21

10M ago37:21

37:21

In an industry where the failure rate for opening a restaurant is astronomical, chef Ashish Alfred joins FSR editors to share his personal story of overcoming adversity and embracing restaurant innovation in the face of challenges. Plus, he chats about fusion cuisine, promoting a sober working environment, co-hosting Paramount’s “Bar Rescue,” and m…

1
Building a Restaurant Community from the Ground Up, Ft. Krista Cole 43:14

11M ago43:14

43:14

James Beard Award semifinalist Krista Cole joins FSR Editor Callie Evergreen to chat about her journey from studying nursing to owning three restaurants in Maine (Sur Lie, Gather, and Catface Cafe; breaking down barriers for women and LGBTQ+ members in the restaurant industry; maintaining a community-focused ethos; and more.…

1
Transforming Managers Into Hospitality Leaders, Ft. Jason E. Brooks 38:26

11M ago38:26

38:26

Jason E. Brooks joins FSR editors Callie Evergreen and Sam Danley to talk about the power of influence, transforming restaurant managers into hospitality leaders, KPIs, and more.By FSR magazine

1
The Making of MINA Group’s Culinary Empire, Ft. Michael Mina and Jason Himber 48:48

12M ago48:48

48:48

Celebrity chef Michael Mina and MINA Group CEO Jason Himber join FSR editors to chat about learning from failures and pushing past fears, the group's impressive global growth journey to more than 30 restaurants, advice for aspiring chefs and restaurateurs, building great leaders, and more.By FSR magazine

1
The Art of Personal Branding and Taking Chefs to the Next Level, Ft. Lonny Sweet 43:13

12M ago43:13

43:13

Lonny Sweet, CEO and founder of Sweet Management Group, joins FSR editors Callie Evergreen and Sam Danley to talk about how chefs can elongate their careers through great storytelling and brand partnerships, how to leverage social media influencers to get more guests in seats, his unique niche of being a celebrity chef talent agent and manager, and…

1
Creating the Sports Bar of the Future, Ft. Celebrity Chefs Janine Booth, Jeff McInnis, and Caribe Royale’s Amaury Piedra 46:26

1y ago46:26

46:26

This special episode features three guests—celebrity chefs Janine Booth and Jeff McInnis, plus Caribe Royale Orlando’s Amaury Piedra—who chat with FSR editors about creating the new sports bar-meets-night-club Stadium Club, curating high-tech offerings, designing a menu to reach a target audience, the evolving role of hotel restaurants, and more.…

1
Lessons on Arrogance from ‘Top Chef’ Star CJ Jacobson 34:13

1y ago34:13

34:13

Chef CJ Jacobson joins FSR Editor Callie Evergreen for a special episode about his hilarious and somewhat naive journey of becoming a chef, winning “Top Chef Duels,” opening up his own restaurants, Ēma and Aba, and lessons learned along the way.By FSR magazine

1
Honoring Mexico's Culinary Hub, ft. Chef Eddy Escriba of Oaxaca Club 42:46

1y ago42:46

42:46

Chef Eddy Escriba of Oaxaca Club joins FSR editors Callie Evergreen and Sam Danley to talk about connecting food and culture. He shares how the restaurant is expanding the consumer palate through education, ensuring the long-term viability of mezcal production, and more.By FSR magazine

1
Bringing Korean Cuisine to the Masses, ft. Dae Gee’s Joe Kim 45:55

1y ago45:55

45:55

Joe Kim, founder of Dae Gee Korean BBQ, joins FSR editors Callie Evergreen and Sam Danley for a behind-the-scenes look at the strategic maneuvers fueling the emerging franchise’s ascent. He shares insights on the rising popularity of Korean culture, scaling the business, navigating international expansion, and more.…

1
Mastering Menu Development, ft. Craveworthy’s Becca McIntyre 40:52

1y ago40:52

40:52

Becca McIntyre of Craveworthy Brands joins FSR editors Callie Evergreen and Sam Danley to dish on culinary innovation at the fast-growing restaurant group. She dives into the intricacies of spearheading menu development for an expanding array of concepts and shares strategies for optimizing offerings across channels, staying ahead of evolving consu…

1
The Dish on 2024’s Foodservice Trends, Feat. Stephanie Lind 51:20

1+ y ago51:20

51:20

Elohi Strategic Advisors’ Stephanie Lind joins FSR editors Callie Evergreen and Sam Danley to give listeners a peek into consumers’ decision-making. She breaks down ESA’s proprietary Diet Drivers research and shares her predictions for the year’s top food and beverage trends.By FSR magazine

1
Bringing a French Fine-Dining Approach to Fast-Casual Franchising, Ft. Chef Gregoire Jacquet 45:52

1+ y ago45:52

45:52

Chef Gregoire Jacquet joins FSR editors Callie Evergreen and Sam Danley on The Restaurant Innovator to share how his eponymous “fine-fast-casual” restaurant is tackling franchising.By FSR magazine

Podcasts Worth a Listen

Fullservice Restaurantsthat Podcasts

Podcasts Worth a Listen