In our first collab episode with Women in Restaurant Leadership podcast, editors Callie Evergreen and Satyne Doner sit down with Caitlin Mateo, the director of kitchen operations and development at Founding Farmers—the farmer-owned, scratch-made restaurant group with locations across the DMV and Pennsylvania. We chat about her journey from anthropology to cooking and how she leads a kitchen team across multiple locations while keeping them engaged in the mission of the brand. Caitlin also sha...
Sep 2
32 min
How does an independent restaurant evolve without losing its identity? Cees Brinkman, founder of Nashville’s Pharmacy Burger, and director of operations Daniel Frazier share how scratch-made food, a distinctive beer garden, and a collaborative culture have helped the brand grow from one East Nashville restaurant to three locations. Along the way, they discuss the post-COVID restaurant landscape, rising costs, changing alcohol habits, the impact of GLP-1 drugs on menus, and why restaurants can...
Aug 26
37 min
With a culinary portfolio spanning more than 50 restaurant concepts, Resorts World Las Vegas has to deliver both scale and individuality. Executive chef David Werly and Kusa Nori executive chef Ryan Nuqui join the podcast to share how they protect each concept’s identity while driving consistency across the resort. They discuss making modern Japanese dining more approachable through tableside experiences, rethinking innovation beyond the plate, developing future culinary leaders, and creating...
Aug 19
33 min
What does it take to turn a hotel amenity into a destination restaurant? Philip Bates of TMC Hospitality joins the podcast to discuss the strategy behind Maleza’s expansion from Drift Palm Springs to a standalone restaurant at The CAMP in Costa Mesa. Bates breaks down the importance of market fit, distinctive design, operational consistency, and knowing when not to grow too quickly. Along the way, he explains why better hotel food and beverage can create a virtuous cycle for both local diners...
Aug 12
35 min
In this episode of The Restaurant Innovator, host Callie Evergreen sits down with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa, to talk about turning a 25-country journey and a chance discovery in Poland into a franchise-ready social wellness concept. The founders unpack Oakwell’s two Denver-area locations, where private beer-infused spa suites meet a hospitality-led tap wall featuring guided tastings of craft beer, wine, cider, and nonalcoholic beverages. Jessica and Damien al...
Aug 5
38 min
Chris Ives, CEO and president of Bubbakoo’s Burritos, chats with FSR editor Callie Evergreen about the 140-unit brand’s evolution from a founder-led Jersey Shore favorite to a high-growth, private equity-backed platform. Chris shares how his finance background helps him in his current role, and the lessons he learned along the way. He reveals his strategy to overhaul corporate infrastructure, simplify operations for franchisees, and target 300 units in five years by balancing bold menu innova...
Jul 29
24 min
In the second segment of a two-part podcast, executive chef Sam Jett shares how he achieves sub-30% food costs in his zero-waste kitchen at the Michelin-recommended Audrey in Nashville—from the high-tech lab used to eliminate trash to whole-animal butchery. He also shares hot takes on why he believes your general manager is more important than your lead chef, and why he thinks restaurateurs are using AI all wrong.
Jul 15
26 min
In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the standard fine-dining model by cooking entirely around what farmers are most excited about each week. Sam also argues why a humble Tennessee tomato has more "luxury" potential than French foie gras, and why he believes the most exclusive experience a restaurant can offer isn't...
Jul 8
22 min
What happens when an engineering mindset meets the culinary arts? In this episode of The Restaurant Innovator, hosts Callie Evergreen and Sam Danley sit down with Nick Bracero, executive chef of Armour House in Birmingham, Alabama, to discuss his unconventional path to the top of the kitchen and his methodical approach to restaurant operations. Bracero shares the lessons he learned during 10 years in the front-of-house and how that perspective now helps him bridge the gap between service and ...
Jul 1
37 min
In this episode, Disney Institute senior facilitator Zoë Bishop shares the leadership principles behind Disney's renowned service culture and how restaurant operators can apply them to their own businesses. She explains why culture must be reinforced every day, how meaningful guest moments drive long-term loyalty, and why empowering employees is the foundation of exceptional hospitality.
Jun 24
29 min
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