FancyBreadMiami

Adrian & Ed
  • 5.0 (11)
  • Arts
  • Weekly

A love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw, and sometimes misunderstood aspects of dining and working in the restaurant industry.

  1. 6d ago

    Ep.81 Martinis, Birthdays & Influencers 🍞🍸🎂

    In this episode, Adrian and Ed take FancyBread outside to Coconut Grove for another real conversation about restaurant life and hospitality. They start by breaking down the surprisingly complicated world of ordering a martini — from gin vs. vodka and premium brands to shaken vs. stirred, garnishes, and how a few smart questions can turn a basic cocktail into a much bigger sale. From there, the conversation moves into the little things servers do to create an experience, why restaurants should control what influencers and promoter tables receive, and the complicated relationship restaurant workers have with celebrating guest birthdays night after night. They also talk about learning from other restaurants, knowing when you’ve said your name one too many times, and finish with a very Miami question: Who is brave enough to open a restaurant here right now? ⸻ ⏱ Chapters 0:00 Show Start — FancyBread Outside in Coconut Grove 0:53 How to Order & Upsell a Martini 1:21 The Most Expensive Martini We’ve Sold 1:57 What Actually Makes a Martini? 2:23 Martini Style: Classic, Dirty & Beyond 3:40 Gin or Vodka? 5:24 The Most Important Martini Question: Which Brand? 8:27 Up or on the Rocks? 9:14 Shaken vs. Stirred 10:24 Olives, Twists & Blue Cheese 11:34 How to Simplify the Martini Order 13:04 The Little “White Lies” We Tell Guests 14:00 Why Moscow Mules Come in Copper Mugs 15:17 Getting Recognized From FancyBread 15:46 Should Influencers Get Their Own Menu? 18:46 Promoter Menus & Controlling the Experience 20:59 Guest Birthdays — How Special Are They to the Server? 21:54 Fishing for the Free Birthday Dessert 😂 25:24 How Many Times Should a Server Say Their Name? 26:44 What We Learn From Dining at Other Restaurants 27:21 Opening a Restaurant in Miami Right Now 28:07 Last Words ⸻ 🎙 About FancyBread FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — from service and guest psychology to the realities of being in the weeds. Our mission: Educate • Entertain • Inspire • Connect ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Question for you: What’s one thing you’ve learned from dining at another restaurant that changed the way you work? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #HospitalityPodcast Send us Fan Mail

    Ep.81 Martinis, Birthdays & Influencers 🍞🍸🎂

  2. Oct 16

    Ep.80 Sorry to Say It — You're Not a VIP

    Adrian and Ed go deep on the things that break the illusion of a great dining experience — from crumbs in your seat to dirty glassware, auctioning food, and guests who disappear into the bathroom for 20 minutes right before the big presentation. Plus a raw conversation about Miami Spice VIPs who aren't actually VIPs, the dilemma of wanting your favorite restaurant busy but empty when you arrive, why restaurant food is never actually healthy, and the micro-charges sneaking onto your bill that you need to start paying attention to. Chapters: 0:00 — Crumbs in the Seat — Breaking the Illusion 1:03 — The Hotel That Didn't Reset the Room 3:18 — Things You Shouldn't Think Too Much About If You Want to Live Happily 5:49 — Do Servers Eat Off Guest Plates? 8:46 — Auctioning Food — What It Is and Why It's Unacceptable 9:44 — Seat Numbers — The Line Between Casual and Fine Dining 15:05 — A Room Full of Women — The Data Conversation 17:53 — Miami Spice — Customer vs Server Experience 20:07 — Miami Spice Is a Necessary Evil 24:02 — Most of You Are Not VIPs and That's Okay 29:29 — Megan's Been in the Bathroom for 20 Minutes 34:38 — Ed's Dilemma — Wanting It Busy When You're Not There 39:26 — How to Properly Handle and Place Glassware 43:07 — Too Many Allergies? Stay Home. 45:37 — Micro-Charges Sneaking Onto Your Bill 46:46 — The Shake Shack Kiosk Tip Scandal 48:04 — FancyBread Is Going Outside on the 25th — Come Find Us ⸻ 🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it's really like working in hospitality — honesty, humor, and heart. Our mission: To Educate, Entertain, Inspire, and Connect. ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Have you ever noticed a micro-charge on your restaurant bill that you didn't expect? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #ServerLife Send us Fan Mail

    Ep.80 Sorry to Say It — You're Not a VIP

  3. Oct 9

    Ep.79 Summer Gap — When the Rules Exist But Nobody Enforces Them

    Adrian and Ed go full live pre-shift mode — tackling the unspoken rules guests break without knowing it, why "where are the appetizers?" might be the most unacceptable question in restaurant history, and the spiral that happens when one person at an eight-top orders coffee. Plus the death of restaurant coffee, the server who went way too over the top waiting on a coworker, bacon lardon as a life philosophy, and a PSA for anyone trashing Miami Beach. Chapters: 0:00 — Live Pre-Shift Begins 0:22 — It's Too Dark in Here — The Restaurant Lighting Problem 3:16 — Guests Who Refuse Help and Need It the Most 5:56 — "Where Are the Appetizers?" — The Most Unacceptable Question 9:32 — Do You Cringe at Your Coworker's Fake Laugh? 12:26 — How to Handle an 86'd Item the Right Way 15:26 — Stop Taking Blame for Things You Don't Control 17:28 — The Bacon Lardon That Fixed Everything 21:34 — The Gap — Rules, Enforcement, and Why It Matters 26:46 — Being Waited on by an Ex-Coworker 29:44 — Guests Who Pre-Bus Their Own Tables 31:19 — Silverware Placement and What It Actually Means 39:32 — Restaurants Are Done With Coffee 41:43 — One Person Orders Coffee and the Floodgates Open 45:06 — Please Clean Up After Yourselves on Miami Beach ⸻ 🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it's really like working in hospitality — honesty, humor, and heart. Our mission: To Educate, Entertain, Inspire, and Connect. ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 What's the most unacceptable thing a guest has ever asked you in a restaurant — or done to you as a server? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #ServerLife Send us Fan Mail

    Ep.79 Summer Gap — When the Rules Exist But Nobody Enforces Them

  4. Oct 2

    Ep.78 It’s Fancy Outside

    In this episode, Adrian and Ed take FancyBread outside for a change of scenery and another real conversation about restaurant life and hospitality. From water preferences and the awkward moment when a guest remembers you—but you don’t remember them—to hospitality teams, the Michelin Guide, menu pictures, guest spending habits, the World Cup in Miami, and why liquor trainings might need some fixing, the boys cover a little bit of everything. Same FancyBread conversations. This time, we’re just outside. 😁 ⸻ ⏱ Chapters 0:00 Intro 0:38 Heading Out 1:27 Show Start 1:50 Water Preference & Other Simple Decisions 4:08 When a Guest Remembers You, but You Don’t 6:09 The Business of Hospitality & Its Teams 8:49 Let’s Talk Michelin Guide 13:25 Pictures or No Pictures on Menus? 15:19 50/50 Behavior 20:48 Guests Can Still Spend Even If They Don’t Drink 22:22 World Cup in Miami 23:57 Let’s Fix Liquor Trainings 28:41 Fancy Announcements 29:13 Last Words ⸻ 🎙 About FancyBread FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—from service and guest psychology to the realities of being in the weeds. Our mission: Educate • Entertain • Inspire • Connect ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Question for you: Do you prefer restaurant conversations inside… or is everything a little better outside? 😁 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #HospitalityPodcast Send us Fan Mail

    Ep.78 It’s Fancy Outside

  5. Sep 25

    Ep.77 Security in restaurants & more w/guest Imani

    In this episode of FancyBread, Adrian and Ed sit down with Imani @imanimusicofficial to discuss the role of the doorman, door host, and security professional in hospitality. We talk about why restaurants need security, the difference between managing guests inside and outside the venue, dealing with VIPs, guest reputation, admission policies, Miami nightlife, earning tips at the door, and the opportunities available in this line of work. Whether you’ve worked hospitality, security, or simply wondered what happens behind the velvet rope, this episode offers a real look into the people helping create a safe and smooth guest experience. ⸻ ⏱ Chapters 0:00 Show Start 0:57 Who is Imani @imanimusicofficial 3:08 What is a Doorman and/or Bouncer? (Google Says) 4:02 Why Does a Restaurant Need Security? 6:22 Outside Value of the Role 8:19 Indoor Value of the Role 10:13 Dealing with VIPs and Non-VIPs 13:53 Yes and No with the Doorman and/or Bouncer 15:03 I Know the… 15:57 Your Guest Reputation 17:43 Guests Who Spend vs Guests Who Don’t Spend 21:03 We Reserve the Right of Admission 23:06 Bringing Alcohol In or Out of the Restaurant or Club 24:55 Miami F***boys in Restaurants 28:29 Who’s This Job For? 30:53 Opportunities for This Role 34:09 Adrian & Ed Door Management Experience 36:58 How to Make Tips at the Door? 37:58 Live Means Live 🤷‍♂️ Skip to next chapter ➡️ 42:18 How to Make Tips at the Door Continued 😁 44:52 Last Words: 1 Thing for People in the Line to Know 😂 46:23 Adrian’s Closer ⸻ 🎙 About FancyBread FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant / hospitality life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—from service and guest psychology to the realities of being in the weeds. Our mission: Educate • Entertain • Inspire • Connect ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Question for you: What’s the most important quality a doorman, bouncer, or security professional should have? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #hospitalitypodcast Send us Fan Mail

    Ep.77 Security in restaurants & more w/guest Imani

  6. Sep 18

    Ep.76 Serving Tables & Planes 🍞✈️

    Servers vs. Flight Attendants ✈️🍞 Adrian and Ed sit down with @janellynette, former server, now flight attendant, and @1caprice (off camera) to discuss the similarities between serving tables & serving planes. We’ll also share tips on how to make both experiences more pleasant for guests and passengers alike. 🍞✈️ ⸻ ⏱ CHAPTERS 0:00 Ed’s Opener 0:29 Adrian’s Opener 1:17 Guest Intro @janellynette 2:24 2nd Guest (Off Camera) Intro @1caprice 3:16 Hooters vs. Flight Attendant 4:56 Smells on Planes 9:14 Receiving Tips vs. Soliciting Tips 13:13 Safety Demonstrations vs. Restaurant Spiels 16:56 Changing Seats on Planes and Restaurants 20:50 Flight Attendant Positions, Picks, and Roles 22:50 Male Flight Attendants? 23:46 What About Service Pets on Board? Fan Question ❤️ 24:20 Team Layout on the Plane vs. Land 26:00 Snack Time (Food on Planes) 27:56 Smells in Restaurants & Vapes 🚭 29:45 Is the Mile High Club a Real Thing? @1caprice Joins the Table! 33:37 Flight Attendant Pet Peeves 36:20 Flight Attendants as Passengers 38:00 Safety Hazards Are a Real Thing on Planes! 🔥✈️ 39:40 Which Airplane Safety Rules Actually Matter? 41:40 Entitled Passengers & Connecting Flights 43:04 Why Do People Clap When the Plane Lands? 👏✈️ 44:13 Passenger Behavior vs. Restaurant Guest Behavior 44:54 What Annoys Us When We Fly? 47:22 Drugs & Alcohol in the Airline Industry 48:03 Servers & Flight Attendants Are More Similar Than We Thought 49:00 What Gets a Flight Attendant Written Up? 49:54 Passenger Complaints: Perception Is Reality 51:02 What Happens When a Flight Attendant Calls Out? 53:34 How Flight Attendants Handle Difficult Passengers 54:07 Scary Moments & Medical Emergencies in the Air 55:21 Turbulence: What Flight Attendants Want You to Know 56:29 Do Flight Attendants Get “In the Weeds”? 57:41 Who Forgot the Ice?! 🧊 58:55 Asking for Multiple Drinks on a Plane 59:44 What Flight Attendants Wish Passengers Knew 1:00:52 Will Adrian & Ed Behave Differently on Planes Now? 1:01:05 Welcome to FancyBread Airlines ✈️🍞 ⸻ 🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — honesty, humor, and heart. Our mission: To Educate, Entertain, Inspire, and Connect. ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Servers and flight attendants deal with a lot of the same things — demanding guests, long shifts, safety rules, tips, teamwork, and getting in the weeds. Which job do you think is harder? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #FlightAttendant #ServerLife #RestaurantLife #Hospitality Send us Fan Mail

    Ep.76 Serving Tables & Planes 🍞✈️

  7. Sep 11

    Ep.75 Google, Tech & Bots | Phone Eats Last @ The Wrapper Miami

    A restaurant / hospitality podcast. In this episode, Adrian and Ed step out of the studio and into The Wrapper Miami to sit down with owner and operator Eli. Together, they discuss the realities of running a restaurant in today’s world—from the impact of Google reviews and how restaurants should respond to them, to the pros and cons of self-ordering kiosks and the growing presence of delivery bots in Miami. The conversation also explores customer feedback, adapting to industry changes, restaurant technology, and what it takes to operate successfully in an increasingly competitive market. Whether you’re a restaurant operator, hospitality professional, or simply curious about where dining is headed, this episode offers a behind-the-scenes look at the challenges and opportunities shaping modern restaurants. 📍 The Wrapper Miami ⸻ ⏱ Chapters 0:00 Intro 0:53 Show Start 1:40 Who is Eli & The Wrapper Miami? 3:00 How Google Describes The Wrapper Miami 5:48 Can Google Reviews Help Your Restaurant? 9:15 How to Get Reviews From Customers 10:54 How to Deal With a Bad Review 12:53 3 Years of Advice for Restaurant Operators 17:08 What’s the Dream for The Wrapper Miami? 18:15 What is Shawarma? 19:15 How A Perfect Score Can Hurt You 20:38 Self-Ordering Kiosks: Pros & Cons 23:58 Industry Summer in Miami 24:48 What Bothers You About the Industry? 26:41 Who is The Wrapper For? 29:20 Being Right On the Beach and Adapting 33:49 Delivery Bots in Miami 41:46 Last Words 43:00 Adrian’s Closer ⸻ 🎙 About FancyBread FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—from service and guest psychology to the realities of being in the weeds. Our mission: Educate • Entertain • Inspire • Connect ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Question for you: Would you rather order from a person, or self-ordering kiosk, and do you prefer a person delivering your food or a delivery bot? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ Eli's previous appearance on the show: https://youtu.be/nczezBEBBXk ⸻ #FancyBread #RestaurantLife #HospitalityPodcast Send us Fan Mail

    Ep.75 Google, Tech & Bots | Phone Eats Last @ The Wrapper Miami

  8. Sep 4

    Ep.74 Four Years in the Weeds | FancyBread 4-Year Anniversary

    FancyBread turns 4 🥂 Adrian and Ed look back at 4 years of the show — how they choose their topics, the hardest part of staying consistent, what keeps them going, and what year five looks like. Then it’s back to restaurant life: wine prices and corkage fees, dealing with indecisive guests, selling another round, weekday vs. weekend service, building hospitality skills, restaurant red flags, oversized menus, and, of course, the importance of good bread. Four years later, the mission remains the same: Educate, Entertain, Inspire, and Connect. ⸻ ⏱ CHAPTERS 00:00 – Welcome + FancyBread’s 4-Year Anniversary 01:17 – Restaurant Wine Prices & Corkage Fees 06:58 – How We Pick Topics for FancyBread 09:12 – Who Is FancyBread For? 11:07 – The Hardest Part of Building FancyBread 15:09 – What Would We Tell Ourselves 4 Years Ago? 17:48 – What Keeps FancyBread Going Into Year 5? 18:58 – How Much of the Menu Should You Explain? 22:29 – How to Handle Indecisive Guests 24:32 – The Psychology of Selling Another Drink 26:34 – Weekend Warriors vs. Weekday Philosophers 28:15 – Talk Yourself Out of This One: The Mistress Situation 32:29 – Why You Never Say “Welcome Back” 33:14 – Talk Yourself Out of This One: Crying Birthday Guest 36:09 – Why Weekday Shifts Make You a Better Server 37:19 – The Uncomfortable Question Scooter Game 39:27 – Weekday Training vs. Weekend Execution 42:31 – Who Makes More Money: Weekday or Weekend Servers? 44:03 – Which Shift Builds Better Hospitality Skills? 48:46 – Exhausted & Paid or Rested & Broke? 50:35 – Restaurant First Impressions & Red Flags 52:27 – Why Huge Menus Can Be a Bad Sign 54:29 – How Important Is the Bread? 57:13 – Last Words + Celebrating Four Years ⸻ 🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — honesty, humor, and heart. Our mission: To Educate, Entertain, Inspire, and Connect. ⸻ 🌐 Website: https://www.fancybreadmiami.com 🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com ⸻ 💬 Would you rather work the busy weekend shift and make more money, or work the slower weekdays and have more time to connect with your guests? 👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations. ⸻ #FancyBread #RestaurantLife #Hospitality #ServerLife #RestaurantIndustry Send us Fan Mail

    Ep.74 Four Years in the Weeds | FancyBread 4-Year Anniversary
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5
out of 5
11 Ratings

About

A love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw, and sometimes misunderstood aspects of dining and working in the restaurant industry.

Information

  • Creator
    Adrian & Ed
  • Years Active
    2022 - 2026
  • Episodes
    81
  • Rating
    Explicit
  • Copyright
    © 2026 FancyBreadMiami
  • Show Website
    FancyBreadMiami