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Summary
In this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.
Chapters
00:00 Introduction to Wiener Boys
03:02 Excitement for Dreamville Festival
05:59 Beverage Choices and Preferences
08:53 Snow Day and Work Updates
12:00 Dog Antics and Food Mishaps
15:02 Community Clean-Up Initiatives
16:57 Cooking Adventures and Recipes
20:00 Exploring Katsu Dishes
22:59 Restaurant Challenges and Food Costing
24:58 Navigating Growing Pains in Restaurant Management
26:13 Building a Multi-Concept Restaurant
27:52 The Importance of Soups in Restaurant Profitability
30:11 Anticipation and Challenges of Opening a New Location
31:20 Creative Solutions to Minimize Food Waste
32:43 Exploring Restaurant Trends for 2025
34:52 Rating Restaurant Trends on the Cream Scale
39:54 Nostalgia in Food and Restaurant Culture
47:58 The Resurgence of Fermented Foods
50:33 The Evolution of Beverage Flights
53:46 The Rise of Mocktails
56:04 The Importance of Local Sourcing
01:00:01 Sustainable Agriculture and Quality Ingredients
01:02:50 Humorous Kitchen Mishaps
01:10:06 Cooking Tips and Techniques
What We Drank

Ronnie - Guinness - Guinness Stout

Brian - Deep River - Limon Cello

STAY CREAMY