The Restaurant Innovator
By FSR magazine
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Category: Entrepreneurship
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Episodes: 107
Description
The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.
| Episode | Date |
|---|---|
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How Keke’s is Scaling a Florida Favorite Nationwide
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Mar 25, 2026 |
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How Paul Mangiamele Brought Iconic Brands Back from the Brink
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Mar 18, 2026 |
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The Tools That Power Mise en Place: Why the Hidden Driver of Kitchen Efficiency is Cleanliness
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Mar 11, 2026 |
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From ‘Chopped’ Champion to ‘Top Chef’ Contender: Anthony Jones
|
Mar 04, 2026 |
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Inside the Gray Areas of Tipping, Wages, and Compliance
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Feb 25, 2026 |
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Why Diners Aren’t Dead—They Just Need Disruption, According to Stratis Morfogen
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Feb 19, 2026 |
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Rethinking Restaurant Tech with 7shifts’ Jordan Boesch
|
Feb 10, 2026 |
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The Dual Role Advantage: Fabien Jacob on Running the Floor and the Cellar
|
Feb 04, 2026 |
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Diana Geseking on Building an Impact-Driven Brand Without Greenwashing
|
Jan 21, 2026 |
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‘Top Chef’ Alum Dan Jacobs on Aging in an Industry Obsessed with Youth
|
Jan 14, 2026 |
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Purpose Over Pace With Mecha Noodle Bar’s Tony Pham
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Dec 17, 2025 |
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How to Flip a Struggling Restaurant Into a Success Story
|
Dec 10, 2025 |
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Resilience and Reinvention With Cloak and Petal’s Cesar Vallin
|
Dec 03, 2025 |
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Inside North Italia’s Culinary Engine With Chef Chris Curtiss
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Nov 26, 2025 |
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Nostalgia, Relevance, and How NORMS Stays Feisty After 76 Years, with CEO Mark Politzer
|
Nov 19, 2025 |
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The Simple Math for More Sales: Popmenu Co-Founders on the Formula for Growth
|
Nov 12, 2025 |
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The Blueprint for Thoughtfully Designing Community-Centric Restaurants With Jeremy Walton
|
Nov 05, 2025 |
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How Chad Offerdahl Turned a Two-Unit Diner into a Breakfast Powerhouse
|
Oct 29, 2025 |
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‘Top Chef’ Competitor Manny Barella on Balancing BBQ, Fatherhood, and the Roses and Thorns of Reality TV
|
Oct 15, 2025 |
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How bartaco CEO Anthony Valletta Streamlined Ops With Behold Juice
|
Oct 08, 2025 |
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Chef Gabriela Lopez’s Journey From Cleaning Houses to Living Her Culinary Dream
|
Oct 02, 2025 |
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Adam Halberg’s Hospitality Hot Take: Why Barcelona Wine Bar is Doubling Down on People Over Tech
|
Sep 24, 2025 |
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From ‘Chopped’ Champion to Barleymash and Beyond with Chef Kevin Templeton
|
Sep 17, 2025 |
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How Passerine Is Reimagining Indian Food in New York City
|
Sep 10, 2025 |
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The Secret Sauce Behind Hawkers’ Cult Following and Savory Fund Deal with Kaleb Harrell & Andrew Smith
|
Aug 27, 2025 |
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How a New Catering Vision Reenergized a 50-Year Brand & Boosted Sales 85% in 90 Days
|
Aug 20, 2025 |
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The Secret to Building Restaurants That Last, According to Jamey Shirah
|
Aug 13, 2025 |
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Lessons on Growth, Grit, and Investing in People with Hi Neighbor’s Tai Ricci
|
Aug 06, 2025 |
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Why Daring to Do Things Differently Pays Off with Chef Jacob Stull of Rêve
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Jul 30, 2025 |
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How Chris Piro Uses Fine Dining Pop-Ups to Fund Foster Dreams
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Jul 23, 2025 |
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What Happens When a Finance Pro and a Chef Reimagine Italian Dining
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Jul 16, 2025 |
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Why Chef Chaz Brown Is Betting Big on Afro-Caribbean Food in D.C.
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Jun 25, 2025 |
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The Secrets of Seasonal Menu Transformation with Joel Reynders
|
Jun 18, 2025 |
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Top Chef’s Rasika Venkatesa on Breaking the Mold While Honoring Her Roots
|
Jun 12, 2025 |
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Taking the Pulse of Culture and Wellness in Restaurants with Steve Palmer
|
Jun 04, 2025 |
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How to Establish Your Restaurant Brand DNA with Joe Haubenhofer of The Plaid Penguin
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May 28, 2025 |
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Blending Identity and Innovation Behind the Bar
|
May 21, 2025 |
|
What Operators Need to Know about the State of Eggs and Avian Influenza
|
May 14, 2025 |
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How a Wealth Advisor Built a Thriving Restaurant Group
|
May 07, 2025 |
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Michelin-Starred Chef on What Culinary School Doesn’t Teach You
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Apr 30, 2025 |
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Oakland Restaurateurs Paul Iglesias and Sophia Akbar on Food, Culture, and Community
|
Apr 23, 2025 |
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Boosting Guest Engagement and the Bottom Line with Ziosk CEO Rhonda Levene
|
Apr 16, 2025 |
|
Inside the Marketing Mind of Cai Palmiter and How Details Become Differentiators
|
Apr 09, 2025 |
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From Lawyer to CEO: Tony Roma’s CEO Mina Haque on Steering the 53-Year-Old Legacy Chain
|
Apr 02, 2025 |
|
Inside the Journey from Tre Luna Catering to Brick-and-Mortar and Beyond
|
Mar 19, 2025 |
|
Inside Mellow Mushroom’s Data-Driven Strategy for Growth with Ahsan Jiva
|
Mar 12, 2025 |
|
Leadership and Longevity Lessons with Jack Gibbons, CEO of FB Society
|
Mar 05, 2025 |
|
How Boqueria Blends Tapas, Old-World Design, and Mindful Growth Ft. Founder Yann de Rochefort
|
Feb 26, 2025 |
|
Building Community through Storytelling with Chef Yia Vang of Vinai
|
Feb 19, 2025 |
|
The State of AI, Franchising, and Diversity, Equity, and Inclusion with Patti Rother
|
Feb 12, 2025 |
|
Lessons on Opening a ‘Relationship-to-Table’ Restaurant with Chef Jake Potashnick of Feld
|
Feb 05, 2025 |
|
Restaurant Resilience with Asheville’s Caroline Skinner of Tupelo Honey
|
Jan 29, 2025 |
|
From Club Kid to Building a Booming Hospitality Empire with Emi Guerra
|
Jan 22, 2025 |
|
From Employees to Restaurateurs with The Graceful Ordinary’s Megan & Chris Curren
|
Jan 15, 2025 |
|
'Top Chef' Jeremy Ford on Farming and Growing a Restaurant Empire
|
Jan 08, 2025 |
|
How Barry McGowan’s People-First Culture Drives Growth at Fogo de Chão
|
Dec 18, 2024 |
|
Crafting Connections through Authentic Italian Dining with Eldredge Ropolo
|
Dec 11, 2024 |
|
Secrets to Thriving in a High-Failure Industry with Restaurateur and Author John Felico
|
Dec 04, 2024 |
|
Creating an Emotion-Filled Dining Experience with 22-Year-Old Chef Trevor Shankman
|
Nov 27, 2024 |
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Driving the Data-Forward Future of Competitive Social Entertainment Dining, with Mathew Focht
|
Nov 20, 2024 |
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The Future of Restaurant Sensor Monitoring and Automation, with Jake Simon of ConnectedFresh
|
Nov 13, 2024 |
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Cultivating Genuine Customer Interaction, with Shuckin’ Shack’s Jonathan Weathington
|
Nov 06, 2024 |
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How to Blend Art and Hospitality with Kingfisher and Queeny’s Co-Owners
|
Oct 30, 2024 |
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Long-Term Mindset and Leaving a Legacy for Restaurant Employees with Carl Sobocinski
|
Oct 23, 2024 |
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The Secret Sauce of Restaurant Success, with Nathan Thurston
|
Oct 16, 2024 |
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Sustainability Beyond the Kitchen with Justin Cucci
|
Oct 09, 2024 |
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From Humble Beginnings to a Multi-Million Dollar Business with Hisham Abdelfattah
|
Oct 02, 2024 |
|
Fostering an Employee-Centric Environment with Obadiah Ostergard of Vine Hospitality
|
Sep 18, 2024 |
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Leveling Up Your Vendor Relationships with Chris Hellmann of Restaurant Technologies
|
Sep 11, 2024 |
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From Subway to Fine Dining and Food Halls with Reza Farahani of Joon and The Kitchen Collective
|
Aug 28, 2024 |
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Revamping a Legendary Restaurant’s Bar Program with Adam Fournier
|
Aug 21, 2024 |
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Creating a Multi-Sensory Dining Experience with ‘The Billionaire Chef’ Tolu Eros
|
Aug 14, 2024 |
|
Behind the Bar with Ray Tremblay, COJE’s Beverage Director
|
Aug 07, 2024 |
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A Taste of Rebellion and Puerto Rican Cuisine with Milena Pagán
|
Jul 25, 2024 |
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Overcoming Adversity and Building Mission-Driven Brands with Adenah Bayoh
|
Jul 17, 2024 |
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How Tocabe is Cultivating the Future of Indigenous Cuisine, Ft. Ben Jacobs
|
Jul 10, 2024 |
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Keys to Finding Success in a Competitive Food Category, Ft. Brian Shunia of Wing Snob
|
Jul 03, 2024 |
|
Balancing History with Modern Relevance, Ft. Mark Latter of Tujague’s
|
Jun 26, 2024 |
|
A Roadmap for Restaurant Resilience Ft. ‘Bar Rescue’ Chef Ashish Alfred
|
Jun 18, 2024 |
|
Building a Restaurant Community from the Ground Up, Ft. Krista Cole
|
Jun 05, 2024 |
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Transforming Managers Into Hospitality Leaders, Ft. Jason E. Brooks
|
May 30, 2024 |
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The Making of MINA Group’s Culinary Empire, Ft. Michael Mina and Jason Himber
|
May 15, 2024 |
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The Art of Personal Branding and Taking Chefs to the Next Level, Ft. Lonny Sweet
|
May 01, 2024 |
|
Creating the Sports Bar of the Future, Ft. Celebrity Chefs Janine Booth, Jeff McInnis, and Caribe Royale’s Amaury Piedra
|
Apr 17, 2024 |
|
Lessons on Arrogance from ‘Top Chef’ Star CJ Jacobson
|
Apr 04, 2024 |
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Honoring Mexico's Culinary Hub, ft. Chef Eddy Escriba of Oaxaca Club
|
Mar 06, 2024 |
|
Bringing Korean Cuisine to the Masses, ft. Dae Gee’s Joe Kim
|
Feb 21, 2024 |
|
Mastering Menu Development, ft. Craveworthy’s Becca McIntyre
|
Feb 07, 2024 |
|
The Dish on 2024’s Foodservice Trends, Feat. Stephanie Lind
|
Jan 03, 2024 |
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Bringing a French Fine-Dining Approach to Fast-Casual Franchising, Ft. Chef Gregoire Jacquet
|
Dec 20, 2023 |
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From Brewery to Brasserie, Ft. Southerleigh's Jerome Serot
|
Dec 06, 2023 |
|
Emshika Alberini on Building A Family Legacy Through Food
|
Nov 22, 2023 |
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How Restaurants Can Emotionally Connect with Guests, Ft. GiftAMeal CEO Andrew Glantz
|
Nov 08, 2023 |
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Top Chef Master Alum Sees an Opportunity in Suburbs and Hotels
|
Oct 25, 2023 |
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Chef Troy Guard on Cultivating a Cohesive (Yet Diverse) Restaurant Collective
|
Oct 11, 2023 |
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How to Streamline Restaurant Kitchens, Ft. Opsi Founder James Passafaro
|
Sep 27, 2023 |
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Redefining the Value Menu, Ft. The Culinary Edge CEO Graham Humphreys
|
Sep 13, 2023 |
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‘The Restaurant Diva’ on Being the Face of a Growing Culinary Empire
|
Aug 30, 2023 |
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Indigo Road’s Steve Palmer on the Human Touch in Hospitality
|
Aug 16, 2023 |
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Revolutionizing Tech in Hospitality with Harri CEO Luke Fryer
|
Aug 03, 2023 |
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From Greek Deli to 30-Concept Hospitality Group: Alex Smith’s Mission to Bolster Baltimore’s Restaurant Scene
|
Jul 18, 2023 |
|
Full Course’s Lauren Fernandez on Playing Both Franchisor and Franchisee
|
Jul 05, 2023 |
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James Beard ‘Outstanding Chef’ Rob Rubba on Rethinking our Food System
|
Jun 22, 2023 |
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Frankie Olivieri on Keeping a Family-Run Legacy Brand Relevant
|
Jun 07, 2023 |
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Sparking Social Equity in Restaurant Franchising with Everytable’s Bryce Fluellen
|
May 24, 2023 |
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Inside True Food Kitchen’s Incredible Evolution with Christine Ferris
|
May 10, 2023 |
|
Top Chef David Viana on Revolutionizing the Restaurant Industry
|
Apr 25, 2023 |