The Restaurant Innovator

David Steele, founder of Flour + Water Hospitality Group and CEO of One Wealth Advisors, chats about bridging the worlds of finance and hospitality, building a mission-driven restaurant empire in San Francisco’s competitive market, and how creativity, community, and financial strategy all play a role in redefining what success looks like across multiple industries.

Michelin-starred chef Brandon Sharp shares how his fine-dining background—from The French Laundry to Solbar—shaped the trio of restaurants he now leads in Chapel Hill: Hawthorne & Wood, Bluebird, and the newest, Próximo. He talks about his unlikely path from philosophy major to executive chef, the vision behind his culturally distinct concepts, and why community-rooted hospitality matters more...

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. 

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.

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 for detail shape everything she does. The conversa...

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.

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. 

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.

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.

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.

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.  

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.

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.

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.

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.

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. 

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. 

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.

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.

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. 

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. 

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.

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. 

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.

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 multiple unique restaurant concepts; and more.