The Restaurant Innovator

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.

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.

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.

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. 

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. 

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.)

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.

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. 

“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. 

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 & Tequila Bar, Yvonne’s, RUKA, Mariel, Caveau...

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. 

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. 

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.

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. 

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. 

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 more.

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. 

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. 

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.

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 more. 

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. 

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.

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.

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.

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 consumer preferences, and balancing the need for qualit...