Podcast Episodes
Back to SearchThe 2 Billion Dollar Restaurateur: Todd Graves of Raising Cane's Chicken Fingers
Season 4 Episode 15
I was born and raised in Baton Rouge, Louisiana. When I was in college, there was a guy just a little bit order than me working the fry line at a sma…
5 years, 5 months ago
The News You Need to Know: Nyesha Arrington & Philip Camino of Happy Mouth
Season 4 Episode 14
We've all got a lot going on. Sometimes it's hard to figure out how the headlines we see on the news directly affect our restaurants. But the truth i…
5 years, 5 months ago
Tools & Tactics to TurboCharge Your Restaurant: Afsheen Afshar of Pilot Wave Holdings
Season 4 Episode 13
You've heard me say it before, as an industry I think there's a ton to be learned from the experts outside of our industry. Today we chat with Afshee…
5 years, 5 months ago
Mastering Food Media: Max Block of CarvingBlock
Season 4 Episode 12
If an amazing restaurant opens and no one knows about it, does it have a chance at survival?
Today we chat with media maven Max Block of CarvingBlock…
5 years, 5 months ago
The Next Beverage Revolution: Reena and Bianca Shah of Chado Tea Room
Season 4 Episode 11
The chai tea latte you ordered at Starbucks this morning was made possible in no small part to the Shah family. Many believe that, Devan Shah, the pr…
5 years, 5 months ago
The Chemical Formula for Reducing Labor: Paul Edmondson of Procter & Gamble
Season 4 Episode 10
Who's excited to talk about cleaning products? Anyone? Anyone?
What if I told you that the products we use to clean directly relate to our labor marg…
5 years, 5 months ago
The Refugee Restaurateur: Tee Tran of Monster Pho
Season 4 Episode 9
We see headlines everyday about immigration but there's very little talk about the immigrants themselves. The story I bring you today isn't a story a…
5 years, 5 months ago
A Masterclass in Getting The Most From Your Wine Program: Greg Martellotto of Big Hammer Wines
Season 4 Episode 8
Creating and maintaining a great and profitable wine program at my restaurant proved an impossible task. Folks spend their lives working to understan…
5 years, 6 months ago
What It Really Takes to Succeed: Mary Sue Milliken of the Border Grill
Season 4 Episode 7
We idolize the trailblazers...those heroes with enough courage to do something truly original. It's easy to romanticize their struggles or attribute …
5 years, 6 months ago
Virtuous Leadership: Erick Williams of Virtue
Season 4 Episode 6
What does it mean to be a chef? Chef have long been known for high standards, attention to detail and an unparalleled work ethic. But they have also …
5 years, 6 months ago