CULINARY MECHANIC

Simon Zatyrka
  • 5.0 (4)
  • FOOD
  • UPDATED DAILY
CULINARY MECHANIC

CULINARY MECHANIC 🔥🥄 Where Kitchen Culture Meets Leadership Excellence Join Chef Simon Zatyrka, a veteran kitchen culture strategist, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from battle-tested leadership insights to real-world kitchen wisdom, helping you build the restaurant culture you've always dreamed about. What We Serve Up: - Raw, honest stories from successful chefs and restaurateurs - Practical systems to transform your kitchen culture - Leadership strategies that work in the heat of service - Real solutions for today's restaurant challenges - The perfect blend of culinary craft and people management Whether you're an executive chef looking to level up your leadership, a restaurant owner seeking sustainable success, or a culinary professional hungry for growth, CULINARY MECHANIC delivers the ingredients you need to create an exceptional kitchen culture. New episodes drop [frequency]. Subscribe now to join a community of leaders who are as passionate about people as they are about food.

  1. #48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito

    18 HR. AGO

    #48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito

    In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Angelo Esposito, founder of Wisk AI, to explore the evolution of restaurant inventory management. Angelo shares his journey from grocery store roots to developing one of the industry's leading inventory management solutions. The conversation delves into practical approaches to implementing technology in restaurants, the importance of staff buy-in, and how to effectively manage food costs without getting overwhelmed by complexity. Angelo provides valuable insights on starting with manageable goals and scaling up gradually, while sharing real-world examples of how Wisk AI has adapted to meet actual restaurant needs. The discussion offers both practical advice for operators and a fascinating look at how technology is reshaping restaurant operations.   Angelo Esposito is the Co-Founder & CEO of WISK.ai, a platform dedicated to transforming inventory and cost management for the hospitality industry. Under his leadership, WISK.ai has integrated with over 60 POS systems, helping restaurants, bars, and hotels optimize their operations and improve profitability. Connect with Angelo LI - https://www.linkedin.com/in/espositoangelo/ IG - https://www.instagram.com/angeloesposito/   Connect with Simon   Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/   If you're interested in Starfish: https://www.usestarfish.com/

    44 min
  2. #47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin

    JAN 7

    #47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin

    Join host Simon Zatyrka as he sits down with Roger Beaudoin, whose journey from country club dishwasher to successful multi-restaurant owner embodies the essence of hospitality industry success. In this engaging conversation, Beaudoin shares how his early experience and a chance encounter with Italian pizzerias led him to secure his first restaurant loan of $150,000—after being rejected by a dozen banks. His story of transforming a challenging location "on the wrong side of the railroad tracks" into a thriving business demonstrates the power of persistence and genuine hospitality.   The discussion delves deep into the fundamentals of restaurant operations, with Beaudoin advocating for mastering basics before embracing technology. Through practical examples and real-world experiences, he illustrates how attention to detail—from spotless bathrooms to consistent service—creates the foundation for success. The conversation takes a particularly illuminating turn when Beaudoin shares his passion for menu engineering, revealing how restaurants can recover hundreds of thousands in lost profits through strategic menu analysis and pricing.   Drawing from his experience of operating during the COVID-19 pandemic, Beaudoin offers valuable insights on resilience and adaptation in the face of unprecedented challenges. This episode provides both practical wisdom and inspiration for restaurant operators at every level, concluding with Beaudoin's current work as host of the Restaurant Rockstars podcast and his mission to help other operators succeed through consulting and coaching. Listeners will walk away with actionable strategies for improving their operations and a renewed appreciation for the fundamentals that drive restaurant success. Roger Beaudoin is a 30 year veteran founding restaurateur of multiple concepts, creator of the Restaurant Academy Training System, national industry speaker, personal restaurant coach and host of the weekly Restaurant Rockstars Podcast.   Connect with Roger  https://restaurantrockstars.com/podcasts/ https://www.instagram.com/restaurantrockstars/ https://www.facebook.com/restaurantrockstars/   Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/   If you're interested in Starfish: https://www.usestarfish.com/

    38 min

  3. JAN 2

    #46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr

    In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with executive coach Rachel Burr to explore the complexities of leadership in the restaurant industry. Rachel shares her journey from psychology to executive coaching, discussing how she helps leaders develop from being excellent at their craft to becoming effective leaders of people. Key Discussion Points: The three phases of effective leadership: preparation, execution, and review Why building trust before high-pressure situations is crucial for team success The difference between being direct and being harsh in leadership How awareness creates the ability to pivot in challenging situations The challenge of getting skilled workers to step into leadership roles Building environments where people want to lead Post-pandemic shifts in workforce dynamics and leadership Notable Quotes: "Being direct versus being harsh - those are not the same things." - Rachel Burr "Just so you're aware - those are my five favorite words." - Simon Zatyrka "Leadership happens before, during, and after - like prep, cooking, and cleanup." - Rachel Burr   Insights for Leaders: Trust must be earned before it can be leveraged Small wins deserve celebration Leadership is about developing people, not just managing tasks Creating awareness across teams allows for better adaptation About Our Guest: Rachel Burr is the founder of Catamentum LLC, where she works as an executive coach helping leaders develop their potential and create stronger teams. Her approach focuses on helping leaders find their authentic style while building environments of trust and growth. Connect with Rachel Catamentum: https://catamentum.com/ https://www.linkedin.com/in/rachelmburr/ https://www.instagram.com/catamentum/   Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

    56 min

  4. 12/04/2024

    #45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor

    In this episode of Culinary Mechanic, host Simon Zatyrka sits down with Jim Taylor, founder of Benchmark 60 and author of "Bold Operations," to explore revolutionary approaches to restaurant operations and labor management. Key Discussion Points: The fundamental difference between corporate and independent restaurant operations Why focusing solely on labor percentage can be misleading How to measure and optimize restaurant productivity The impact of post-pandemic changes on restaurant workforce dynamics Real-world case studies of restaurants transforming their operations The importance of establishing workload thresholds to prevent burnout Guest Bio: Jim Taylor brings over 20 years of corporate restaurant experience to his role as founder of Benchmark 60. His new book "Bold Operations" focuses on building sustainable excellence in restaurant operations through a people-first approach. Connect with Jim LinkedIn Website   Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/   If you're interested in Starfish: https://www.usestarfish.com/

    43 min

  5. 11/26/2024

    #44 : Transforming Unwritten Kitchen Rules into Culinary Education Platform with Andre Natera

    Chef Andre Natera's evolution from culinary leader to media mogul showcases the changing landscape of professional mentorship. Over his 27-year career, he mastered every position from dishwasher to executive chef, holding nine executive chef positions across diverse culinary environments. Chef's PSA emerged during the pandemic when Andre felt compelled to continue mentoring his staff after COVID-related layoffs. What started as sarcastic Instagram posts evolved into a comprehensive media platform, including six books published in three languages, multiple YouTube channels, merchandise, and consulting services. The platform stands apart in the culinary media landscape by focusing not on cooking techniques but on the business and leadership skills necessary to become a successful chef. Through Chef's PSA, Andre provides the mentorship and guidance many young culinary professionals lack, teaching essential aspects like P&L management, kitchen culture development, and leadership fundamentals. Today, Chef's PSA serves as a comprehensive resource for culinary professionals seeking mentorship, combining practical business advice with Andre's characteristic blend of brutal honesty and sarcastic wit. His mission extends beyond teaching cooking - he aims to fill the crucial gap in culinary education by providing accessible mentorship to those who might otherwise lack access to experienced culinary leaders.  Follow and Connect with Andre https://chefspsa.com/ https://www.instagram.com/chefspsa/ https://www.youtube.com/channel/UC_yPFvrfPbXOo33f7Ohr5Fg https://www.tiktok.com/@chefspsa?lang=en   Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/  ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic Simon's YouTube: https://www.youtube.com/@culinarymechanic Book a Call ⁠: https://calendly.com/culinarymechanic/chat  email: simon@culinarymechanic.com

    32 min

  6. 11/22/2024

    #43 : Recovery, Redemption, and Restaurants: A Coach's Journey from Addiction to Advocacy with Kimberly Flear

    Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption .   Key Discussion Points: How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being Quotable Moments: "The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life." Daily Win: Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines .  Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers Connect with Kimberly  www.lastcallcoaching.com https://linktr.ee/kimberlyflear IG: @lastcallcoaching IG: @myspiritualrecovery FB: Kimberly Flear   Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Book a Call⁠: https://calendly.com/culinarymechanic/chat email: simon@culinarymechanic.com

    37 min
  7. #42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith

    11/14/2024

    #42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith

    In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships . What You'll Learn How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction Key Highlights Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences Notable Quotes "It doesn't matter what systems you have in place, there's always going to be a root cause." "Don't let your ego get in the way. These young people got something to bring to the table." Mini-Biography Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences . Connect with Christine LinkedIn - @csmithphilosophy Check out her website: https://csmithphilosophy.com/ Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ • Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ • ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic • ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic • Simon's YouTube: https://www.youtube.com/@culinarymechanic • Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat • Simon's email: simon@culinarymechanic.com

    45 min
  8. #41: No Nonsense Kitchen Fundamentals

    10/31/2024

    #41: No Nonsense Kitchen Fundamentals

    Discover the power of fundamentals as Simon Zatyrka shares essential strategies for restaurant excellence. From menu costing to building a learning culture, this episode delivers actionable insights for immediate implementation. Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠ ⁠⁠ • Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ • ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me • ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me • Simon's YouTube: https://www.youtube.com/@simonsez-me • Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat • Simon's email: simon@culinarymechanic.com

    16 min
See All (47)

Ratings & Reviews

5
out of 5
4 Ratings

About

CULINARY MECHANIC 🔥🥄 Where Kitchen Culture Meets Leadership Excellence Join Chef Simon Zatyrka, a veteran kitchen culture strategist, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from battle-tested leadership insights to real-world kitchen wisdom, helping you build the restaurant culture you've always dreamed about. What We Serve Up: - Raw, honest stories from successful chefs and restaurateurs - Practical systems to transform your kitchen culture - Leadership strategies that work in the heat of service - Real solutions for today's restaurant challenges - The perfect blend of culinary craft and people management Whether you're an executive chef looking to level up your leadership, a restaurant owner seeking sustainable success, or a culinary professional hungry for growth, CULINARY MECHANIC delivers the ingredients you need to create an exceptional kitchen culture. New episodes drop [frequency]. Subscribe now to join a community of leaders who are as passionate about people as they are about food.

Information

  • Creator
    Simon Zatyrka
  • Years Active
    2023 - 2025
  • Episodes
    47
  • Rating
    Explicit
  • Copyright
    © 2025 Simon Zatyrka
  • Show Website
    CULINARY MECHANIC

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