FancyBreadMiami

In this episode, Adrian and Ed take FancyBread outside to Coconut Grove for another real conversation about restaurant life and hospitality. They start by breaking down the surprisingly complicated world of ordering a martini — from gin vs. vodka and premium brands to shaken vs. stirred, garnishes, and how a few smart questions can turn a basic cocktail into a much bigger sale. From there, the con...

Adrian and Ed go deep on the things that break the illusion of a great dining experience — from crumbs in your seat to dirty glassware, auctioning food, and guests who disappear into the bathroom for 20 minutes right before the big presentation. Plus a raw conversation about Miami Spice VIPs who aren't actually VIPs, the dilemma of wanting your favorite restaurant busy but empty when you arri...

Adrian and Ed go full live pre-shift mode — tackling the unspoken rules guests break without knowing it, why "where are the appetizers?" might be the most unacceptable question in restaurant history, and the spiral that happens when one person at an eight-top orders coffee. Plus the death of restaurant coffee, the server who went way too over the top waiting on a coworker, bacon lardon a...

In this episode, Adrian and Ed take FancyBread outside for a change of scenery and another real conversation about restaurant life and hospitality. From water preferences and the awkward moment when a guest remembers you—but you don’t remember them—to hospitality teams, the Michelin Guide, menu pictures, guest spending habits, the World Cup in Miami, and why liquor trainings might need some fixing...

In this episode of FancyBread, Adrian and Ed sit down with Imani @imanimusicofficial to discuss the role of the doorman, door host, and security professional in hospitality. We talk about why restaurants need security, the difference between managing guests inside and outside the venue, dealing with VIPs, guest reputation, admission policies, Miami nightlife, earning tips at the door, and the oppo...

Servers vs. Flight Attendants ✈️🍞 Adrian and Ed sit down with @janellynette, former server, now flight attendant, and @1caprice (off camera) to discuss the similarities between serving tables & serving planes. We’ll also share tips on how to make both experiences more pleasant for guests and passengers alike. 🍞✈️ ⸻ ⏱ CHAPTERS 0:00 Ed’s Opener 0:29 Adrian’s Opener 1:17 Guest Intro @janellynet...

A restaurant / hospitality podcast. In this episode, Adrian and Ed step out of the studio and into The Wrapper Miami to sit down with owner and operator Eli. Together, they discuss the realities of running a restaurant in today’s world—from the impact of Google reviews and how restaurants should respond to them, to the pros and cons of self-ordering kiosks and the growing presence of delivery bots...

FancyBread turns 4 🥂 Adrian and Ed look back at 4 years of the show — how they choose their topics, the hardest part of staying consistent, what keeps them going, and what year five looks like. Then it’s back to restaurant life: wine prices and corkage fees, dealing with indecisive guests, selling another round, weekday vs. weekend service, building hospitality skills, restaurant red flags, overs...

In this episode of FancyBread LIVE, Adrian & Ed are joined by a former manager — Miss @beeturnier — for one of the a real, unfiltered, and hilarious conversation. From employee evaluations (Adrian & Ed get an evaluation!) to dress codes, sugar daddies, and the BBA, nothing is off limits. ⸻ 🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaura...

🍞🎙 Episode Description In this week’s FancyBread Live episode, Adrian and Ed dive deep into guest relationships and service dynamics inside the restaurant world. We talk about the awkward moment of changing your preferred server, what actually upsets guests more — being rushed or waiting, and how the host stand quietly influences whether guests become repeat customers. We also explore an uncomfor...

In this episode, Adrian and Ed go wireless for the first time, testing a new setup LIVE and seeing how it changes the flow of the conversation. Ed kicks things off by breaking down his coffee order—and that quickly turns into a broader take on coffee culture and some of the trends surrounding it. Adrian then dives into a familiar situation in restaurants: When guests walk into a new or remodeled s...

In this episode, Adrian and Ed step out of the studio and into Kojin 2.0 (@kojinmiami) for a real, unfiltered conversation with Chef Pedro Mederos (@petemederos). This series is about being present—no distractions, no filters—just food, conversation, and what actually matters when you sit down at a table. We talk about: * The idea behind “phone eats last” * How Kojin 1.0 evolved into 2.0 * The rea...

In this episode of FancyBread, Adrian, Ed, bartender and bar owner Will Thompson, and Fresh Victor founder Ken MacKenzie sit down for a full tasting and hospitality-driven breakdown of Fresh Victor’s cocktail mixers. We walk through nine flavors — tasting each juice straight, then turning them into cocktails — while asking real questions about sourcing, ingredients, shelf life, consistency, scalab...

FancyBread (formerly FancyBreadMiami) — real conversations from the restaurant and hospitality industry. New episodes weekly. In this episode of FancyBread, Adrian kicks things off with tips for braving the cold — both the weather and how to avoid getting sick (or getting others sick) at work. Ed shares how one remarkable tip can shift your perspective. Adrian breaks down how to deal with toxic co...

On the first FancyBread episode of the year, Adrian dives into a Hooters experience, reflecting on how poor teamwork impacts performance. He then shares how he scored the first official 2026 touchdown for his restaurant, crediting the “FancyBread” team’s synergy and his personal +1% approach this year. Meanwhile, Edwin debates when and where frozen drinks belong in restaurants and brings forth the...

This final unreleased episode from 2025 revisits one of Adrian and Ed’s culinary journeys to Mexico 🇲🇽 in 2025. They recount their experience visiting two San Pellegrino top-ranked restaurants, reflecting on Mexican hospitality, service, and both the highlights and challenges of the trip. It’s a heartfelt look back before the podcast moves into its new chapter. Chapters: 1:55 Show Start 2:50 Trip...

In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for help, and surviving the weeds, this is an honest, unfiltered conversation about boundaries, professionalism, and why respect still matters on both sides of...

In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “ma...

In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with...

In this episode of FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The conversation then shifts to the heated debate: Is a service charge a tip or a fee? Ed runs the numbers to help make sense of how it actually works, and brings...

In this episode of FancyBreadMiami, Adrian and Ed, joined by Camilo and Ricky, dive deep into the role of server assistants (S.A'.s). They explore what S.A.'s do, their key responsibilities—from water maintenance to table resets—and how they interact with servers. You’ll hear candid thoughts on how S.A.'s feel about Adrian and Ed, tips on moving from SA to server, and even a tasting...

In this episode of FancyBreadMiami, Adrian and Ed dive into the nuances of restaurant etiquette and social skills. They tackle the tricky scenario of handling a guest who raises their voice at you as a server—what you can do and what you should do to keep things professional. Plus, they dive into the often-asked question of dealing with separate checks in a fine dining setting. While it’s not the...

In this episode of “Fancy Bread Live,” Adrian, Ed, and Chris from appraise the phrase talk about Thanksgiving and family meals in the restaurant world and ask the big question: is Art Basel going to be our holiday hero this year, or are we in for a rough ride? Plus, we get real about aggressive selling, the personalities you meet, and the role of gold and luxury items in the mix. Chapters: 0:00 Ed...

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the essentials of cocktail training—what’s truly important to know and how to improve this annoying experience. They explore the balance between servers talking too much or too little to guests—and vice versa. Adrian shares a recent bad experience and what could have been done differently, and Ed wraps up by tackling the topic of worki...

In this episode of “Fancy Bread Live,” Adrian and Ed dive into the reality that opening a restaurant is a serious workout in itself. Ed shares his take on Miami’s current steakhouse scene, while Adrian talks about how to handle situations when a restaurant just doesn’t have what you want. They also tackle the evolving world of restaurant dress codes and how changing trends can be a perfect chance...