Restaurant Hoppen

Travis never worked in the restaurant industry before opening Sunnyside on Center in February, but that hasn't stopped it from becoming one of Omaha's top up-and-coming breakfast spots. You don't want to miss his story and his unique perspective on the restaurant industry. Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, T...

After moving to Omaha from Venezuela, Richard Mendoza finally took the leap and began serving traditional Venezuelan cuisine to his new home. Adoption didn't happen overnight, but Omaha came to love El Arepon's food, so much so that Richard moved from a food truck into The Switch Beer & Food Hall. And he ends the conversation with an exciting announcement... Follow, rate, and review my podcast whe...

Get the inside scoop on the fried chicken joint that's taking Omaha by storm. The owners discuss what makes their chicken special, the craziness of the first few days after opening their restaurant, the early mistakes they made and how they adjusted on the fly, and more! Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twi...

Already one of Omaha's most talented coffee professional, Jesús now operates one an up-and-coming Mexican pop-up that has sold out in under an hour. And if the early indications are any sign, this is just the tip of the iceberg for his career. Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my bl...

Turns out, there's a lot more that goes into making a great coffee shop than fantastic coffee. The owner of Archetype describes the process of opening Archetype and the hard lessons he had to learn, expounds on the value of customer service and how coffee can set the tone for someone's day, and reveals how Archetype finds its unique suppliers and seldom-found beans. Follow, rate, and review my pod...

When Lee Franklin moved to Omaha from New Orleans following Hurricane Katrina, he couldn't find the Cajun food he loved from back home, so he started making it himself! Franklin talks about that journey, the joys and struggles of owning a food truck, how to make fried food taste light, and so much more! Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode...

Raikes Farm had been around for more than a century, but Justin (the 5th generation in the business) and Lindsey knew it could evolve. Hear the story of how they created a Wagyu cross, opened a retail store, and continued to build on an already-beloved product. Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Ins...

Three of Omaha's most talented chefs convene to discuss and banter about industry topics, including the unique challenges most diners don't understand about working in restaurants, their favorite celebrity chefs, the foodie trends that drive them crazy, Omaha's top up-and-coming culinary talent, and more! Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episo...

The owner of the Mootz pizza truck discusses the importance of cooking the food he want to cook, how he's developed his new business over the past year, the joys and struggles of operating a food truck, and more! Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my blog Restaurant Hoppen! A Hurrdat...

The owner of one of Omaha's newest and hottest brunch joints explains why chose to open a restaurant (especially during a pandemic), what makes Good Lookin' stand out in Omaha's crowded brunch field, how his marketing background helps the restaurant, and more! Plus, he reveals the secret behind Good Lookin's incredible crispy potatoes... Follow, rate, and review my podcast wherever you get your po...

After taking five years away from the restaurant industry, Patrick McCracken was recently named as the new executive chef at Pacific Eating House. We discuss his journey, what he learned during his time away from restaurants, how he's getting caught up to speed, and what makes Pacific Eating House unique in a crowded restaurant market. Follow, rate, and review my podcast wherever you get your podc...

When Stacey left her corporate job to pursue her passions of golfing and baking, she had no idea that her cake business would blow up like it has. But Omahans can't get enough of her confections, especially her signature cake. Her story is one of love, passion, and determination that resulted in some delicious desserts. Follow, rate, and review my podcast wherever you get your podcasts so you don'...

One of Omaha's best chefs opens up on the pros and cons of The Boiler Room's one-of-a-kind open kitchen, the steep learning curve he faced when he first started, the thrill at being nominated for a James Beard award, the lessons he learned in taking over the restaurant after Paul Kulik, and more! Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Al...

In a wide-ranging and fascinating conversation, the executive chef at Champion's Run discusses the differences between a career as a restaurant chef and working at a country club, the importance of encouraging cooks to ask "why? in the kitchen, what chefs really use cookbooks for, and so much more! Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode!...

Omaha's premier photographer discusses how he got out of chef life and into photography, working with celebrity chefs like Bobby Flay and Shirley Chung, and his ground-breaking Right Here, Right Now project in response to COVID-19. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my blog Restaur...

Omaha's signature ice cream parlor didn't come to be by accident. Hear how the co-owners develop their unique flavors, the thought process behind their "farm-to-cone" concept", and how their wildly different backgrounds came together to make Coneflower what it is today. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, T...

Two of Block 16's finest line cooks describe how the restaurant comes up with its jaw-dropping specials, how they feel empowered by Block 16 to enhance their careers, the wonder of fried chicken sandwiches, and more! Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my blog Restaurant Hoppen! A H...

Why is bison blowing up? Kendra chats about the meat's growing popularity and its amazing benefits, the struggles and blessings of starting a new business, convincing restaurants to adopt a new product. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my blog Restaurant Hoppen! A Hurrdat Media P...

He's worked at several of Omaha's best restaurants. He's been featured on the Food Network. He's a BBQ savant. And he brought bourbon to the show! Dan brings all kinds of fascinating stories, insight, and advice for young cooks (especially those with family aspirations) to this episode. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow...

How does someone with no experience in the restaurant industry created one of Lincoln's most beloved establishments at age 41? And why, when business faltered and bread&cup closed, did Kevin Shinn keep his hope? We go deep into the heart of restaurateurs in this episode. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook,...

These sisters finally achieved a lifelong dream when they purchased Cupcake Island in 2018, but they had no idea the emotional joy it would bring them. Learn about that, what makes the perfect cupcake, and if the "cupcake sandwich" is acceptable. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND...

The creator of Omaha's most well-known fine-dining pop-up discusses how he created the concept, the unique family traditions that shaped his love for cooking, the value of staging at restaurants, and more. Plus, he shares colorful stories from his cooking travels around the globe! Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on...

Let's talk pizza! Dan Reid talks about opening his new pizza joint, Double Zero Pizza, and what he learned from the successes and failures of his previous ventures.  Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter,  Instagram, AND my blog Restaurant Hoppen! A Hurrdat Media Production. Hurrdat Media is a digital...

Let's talk about brunch! The new executive chef at Dante discusses how Dante's team created a successful brunch menu in one week and what makes brunch service so different from other meal periods. Plus, we talk about Drew's wild 2020 that concluded with his promotion to executive chef at Dante. Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also...

Glenn Wheeler, the executive chef at Spencer's for Steaks and Chops, and Danny Flores, Glenn's former cook and now sous chef at The Boiler Room, discuss the importance of mentoring in the restaurant industry, what they look for when hiring cooks, what they learned from each other, and more! Subscribe, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also fol...