Restaurant Ready

By Matt Jennings

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Category: Management

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Episodes: 62

Description

RESTAURANT READY: THE BLUEPRINT FOR SUCCESS IN THE HOSPITALITY INDUSTRY Restaurant Ready is your backstage pass to the inner workings of the hospitality industry’s brightest stars. This podcast promises authentic discussions with the most influential chefs, restaurateurs, and food media experts. Award-winning chef, restaurateur, and cookbook author Matt Jennings, along with the MAJC team, helm this weekly podcast. In each episode, industry veterans sit down for candid conversations revealing the honest stories behind their achievements, exploring the strategies, philosophies, and lessons learned along the way that shaped their path to success. Learn from the guests’ unique formula for creating consistent positive results in their business and personal lives. Restaurant Ready delivers unparalleled value for restaurant owners, chefs, and managers looking to elevate their careers and businesses. Listen in for a unique, no-holds-barred exploration of what it takes to thrive in the competitive world of hospitality. With each episode, we will discuss the state of the industry, the challenges we face and how to approach them, and ideas from the experts on how to best prepare yourself for success. You'll walk away with new ideas, and inspiration, as well as a greater sense of community and support as you drive your own success story.

Episode Date
Kim Alter on Building Depth Instead of Scale
May 12, 2026
Sarah King on Why Great Restaurants Are Built by Great Managers
May 05, 2026
Mark Bolchoz on Standards, Systems, and Building Something Real
Apr 28, 2026
James Avery on Why Restaurants Can’t Run on Yesterday’s Wisdom
Apr 21, 2026
Alon Shaya on When Culture Becomes the Team’s Responsibility
Apr 14, 2026
John McDonald on Why Busy Restaurants Still Barely Make Money
Apr 07, 2026
Maneet Chauhan on Why Ego Is the Enemy of Great Leadership
Mar 31, 2026
Matt Jozwiak on Why Restaurants Are an Economic Engine for Communities
Mar 24, 2026
Stephen Sawitz on Why Consistency Is Harder Than Innovation
Mar 17, 2026
Demetri Tsolakis on Why Hospitality Starts With Your Team
Mar 10, 2026
Aaron Bludorn on Protecting Margin Without Compromising Hospitality
Mar 03, 2026
Paul Donahue on What It Takes to Keep a 100-Year-Old Restaurant Alive
Feb 24, 2026
Evan Hennessey on Replacing Fear-Based Kitchens
Feb 17, 2026
Rasika Venkatesa on Building a Restaurant One Pop-Up at a Time
Feb 10, 2026
Nick Schorsch on Why Most Restaurant Failures Are Predictable
Feb 03, 2026
Krista Cole on Designing Restaurants That Care for People
Jan 27, 2026
Heather Morrison & Austin Carson on Building Culture That Holds
Jan 20, 2026
Henry Rich on Why Quality Always Beats Marketing
Jan 13, 2026
Mateo Kehler on Building Systems That Protect Values
Jan 06, 2026
Tina and David Schuttenberg on Building a Cult Restaurant Brand
Dec 30, 2025
Colin Lynch on Leading with Trust and Purpose
Dec 23, 2025
Missy Robbins on the Leadership Behind Lasting Restaurants
Dec 16, 2025
Belle English on Building Culinary Teams That Thrive on Curiosity and Chemistry
Nov 11, 2025
Breana Killeen on Backing Small Farms Without Burning Restaurants' Budgets
Nov 04, 2025
Michel Nischan on Using Sourcing and Storytelling to Build Strong Customer Bonds
Oct 28, 2025
Juan Perez on Why Chasing Viral Trends Won't Keep a Restaurant Relevant
Oct 21, 2025
Hugh Acheson on Keeping the Fire for Food Alive Without Letting the Pressure Win
Oct 14, 2025
Brian Baxter on What No One Told Him About Starting a Restaurant
Oct 07, 2025
Kevin Boehm on Scaling Big: Key Lessons from Opening 40+ Restaurants
Sep 30, 2025
Eli Sussman on Juggling Parody and Professionalism
Sep 23, 2025
Yia Vang on Building a Restaurant That Tells His Story
Sep 16, 2025
Gavin Kaysen on Balancing Leadership and Wellness
Sep 09, 2025
Sean Sherman on Reclaiming Indigenous Foods and Their Cultural Legacy
Sep 02, 2025
James Galbraith on Engineering a Restaurant That Can Handle 900 Covers a Night
Aug 26, 2025
Sarah Grueneberg on Making a Big Impact in Independent Restaurants
Aug 19, 2025
Graham Elliot on Building a High-Performing Team Without Losing His Mind
Aug 12, 2025
Andrew Zimmern on The One Soft Skill That Is Key to Thriving in Hospitality
Aug 05, 2025
Kenny Gilbert on Training a Team That Always Delivers
Jul 29, 2025
Joe Sasto on Why Fake Content Gets Restaurants Nowhere
Jul 22, 2025
Joe Flamm on Little Hacks for Building a Stronger Team
Jul 15, 2025
Gerard Craft on Four Killer Strategies for Growing a Restaurant Empire
Jul 08, 2025
Damaris Phillips on Squeezing More Value from Every Piece of Content
Jul 01, 2025
Chris Shepherd on Balancing Mission and Margin
Jun 24, 2025
André Natera on Why New Cooks Fail Before They Even Start
Jun 17, 2025
Adam Sobel on The Hard Truths About Growing a Restaurant Group
Jun 10, 2025
Katherine Miller on Smashing the Old Rules Holding Kitchens Back
Jun 03, 2025
Gabriel Rucker on Why Bigger Isn't Always Better
May 27, 2025
Meghan Blair on How Owners Aren't Paying Close Enough Attention to Their Numbers
May 20, 2025
Will Gilson on Restaurants’ Symbiotic Relationship With Communities in Times of Crisis
May 13, 2025
Michael Fojtasek on Why Restaurant Owners Need to Pay Attention to How They Lead
May 06, 2025
Ben Shewry on Dumping Toxic Culture Forever
Apr 29, 2025
Manu Buffara on How Restaurants Become Community Beacons
Apr 22, 2025
Tyler Florence on The One Thing Every Restaurant Needs to Succeed
Apr 15, 2025
Emily Luchetti on How to Coax the Best From a Restaurant's People
Apr 08, 2025
Kevin Gillespie on Why Building a Team Makes or Breaks a Restaurant
Apr 01, 2025
Ron McKinlay on Why Restaurants Better Up Their Instagram Game
Mar 25, 2025
Zach Field on Why Focus Is More Important Than Speed
Mar 18, 2025
Maria Mazon on The Danger of Diners Undervaluing Food
Mar 11, 2025
Norman Van Aken on Saying 'No' as a Marketing Tool
Mar 04, 2025
Alex Stupak on Why Restaurants Need to Find the Right Location or They're Screwed
Feb 25, 2025
Karen Akunowicz on How Mundane Systems Help Restaurants Thrive
Feb 18, 2025
Duff Goldman on Losing His Damn Ego
Feb 11, 2025