FancyBreadMiami

Adrian & Ed
  • 5.0 (11)
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  • UPDATED 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. Ep.66 FancyBread in Mexico 🇲🇽 2025

    5D AGO

    Ep.66 FancyBread in Mexico 🇲🇽 2025

    This final unreleased episode from 2025 revisits one of Adrian and Ed’s culinary journeys to Mexico 🇲🇽 in 2025. They recount their experience visiting two San Pellegrino top-ranked restaurants, reflecting on Mexican hospitality, service, and both the highlights and challenges of the trip. It’s a heartfelt look back before the podcast moves into its new chapter. Chapters: 1:55 Show Start 2:50 Trip Purpose 6:47 How Adrian Rates Restaurant Experiences  10:10 Ed's Favorite Bite of the Trip 15:10 Easier to forgive when you don't... 19:43 Lighting in Restaurants 21:22 Less is more 25:39 The Bites that Really made your Trip 30:54 Ed and Burgers 33:09 Plan Accordingly to your Food Limits 34:09 Mexican Service 37:30 Adrian's View on Mexico Service 39:04 Cultural Thing 39:54 Server Asking Your Name 40:48 How Mexico Feels 43:49 What Stayed with you on this Trip 45:14 Last Words & Adrian's Closer A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    47 min
  2. Ep.65 Beach Life & PAM's "Cowardly Managers"

    JAN 23

    Ep.65 Beach Life & PAM's "Cowardly Managers"

    In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for help, and surviving the weeds, this is an honest, unfiltered conversation about boundaries, professionalism, and why respect still matters on both sides of the table. 0:00 Show Start 0:43 Beach Life in Miami: Who Is It Really For? 2:58 Sandals, Toes, and Restaurant Etiquette 5:29 Why Miami Beach Still Matters for Restaurants 11:02 Tourism, Vibes, and the Slow Death of Neighborhoods 15:05 What Happens If You Lose Your Job? 19:52 Wearing Too Many Hats in Restaurants 21:49 The Biggest Loser at the Table: The A**Hole… or the Person With Them? 25:56 Rude Guests, Bare-Minimum Service, and Boundaries 28:27 How to Stop Problems Before They Snowball 32:53 Ed and PAM's "Cowardly Managers / Restaurants" 39:54 Menus, Fatigue, and Predatory Design 46:16 Tourists, Tipping, and Why Miami Has Service Charges 46:46 The Big Beautiful Bill and the Service Industry 50:14 Asking for Help Isn’t Weak — It’s Professional 54:17 Being in the Weeds: The Motorcycle Epiphany 57:49 Last Words: Please do and Please Don't do 59:15 Adrian's Closer: Standing Your Ground with Guests A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    1h 3m
  3. Ep.64 Quality Control: When It’s Time to Pivot

    JAN 16

    Ep.64 Quality Control: When It’s Time to Pivot

    In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “manifestation” is less about wishful thinking and more about clear intentions backed by consistent action. Chapters: 0:00 Ed's Opener 0:23 Show Start + “Quality Control” 1:16 What “Pivoting” really means? 3:06 I’m reaching my end as a server 5:34 Why people pivot? 8:23 “Top of the mountain… now what?”  10:13 Dunning–Kruger + restaurant disappointment rant 14:17 What made them bad (service/food specifics) 20:44 1-3 Tools for a successful pivot 24:57 The baked good argument (chef vision vs guest preference) 29:27 “Customer is always right” (full quote + meaning) 32:24 “We don’t build salads here” + you-build-it-you-bought-it 35:12 How we learn as adults (shorts vs targeted learning) 37:58 Metroidvania learning analogy 40:50 Undercover Boss + large-table “who pays?” 45:34 Manifestation (practical vs woo) + actionable framework 49:39 Adrian's Closer: self-governance + staying the course A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    50 min

  4. JAN 2

    Ep.63 FancyBread LIVE S5 Ep.8

    In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with a look ahead to 2026! Share your star rating answers on the comments! 😁 Chapters: 0:00 Final Episode of 2025: 26 Drops, 52 Weeks 1:30 Gratitude Roll Call: Guests, Fans, and the Team 4:32 New Topic: Do You Need to Be Liked at Work? 12:04 How to Be Liked at Work: The Server Playbook 21:14 Restaurant You Found This Year 23:04 Where Fancy Bread Is Going: “Fancy Bread on the Road” 23:50 Restaurant That Closed 27:15 The Middle Is Disappearing: Cheap vs Splurge Dining 29:05 Moment of Silence for the Fallen (Staff + Spots) 29:32 Did You Get Written Up This Year? (Likeable Wins) 30:07 Christmas Miracle: The 13-Week Shutdown That Worked 31:16 Life Goals Reset: Heart vs Logic 32:27 Game Time: Rating Table Types 1–5 Stars 52:46 Last Words: Stop Rewarding Trendy Restaurants 53:59 2026 Rule: Actions Are the Only Truth A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    55 min

  5. 12/26/2025

    Ep.62 FancyBread LIVE S5 Ep.7

    In this episode of FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The conversation then shifts to the heated debate: Is a service charge a tip or a fee? Ed runs the numbers to help make sense of how it actually works, and brings the topic of guest math and how to deal with it. Also Ed expresses his feelings towards a liquor rep situation, and we wrap up with how stories and words are what sell products in restaurants. Chapters: 0:19 Show Start  0:38 Explained: The Top 100 Independent Restaurant List 5:37 Why the Top 100 List Matters to the Industry 7:20 Ed’s Insights on Restaurants He’s Visited on the List 9:31 Why the List Matters for Guests 10:08 Why the List Matters for Servers 12:54 Fan Shoutout: Community Spotlight 13:27 Ed’s Approach to Training the New Hire 19:38 Is a Service Charge a Tip or a Fee? 20:41 Service Charge by the Numbers 23:53 Be Careful What You Wish For: Service Charges Explained 29:57 How Service Charges Benefit Guests 32:10 Ed vs. Liquor Reps: How Stories Sell Products 45:43 Last Words 46:24 Adrian's Closer A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    48 min
  6. Ep.61 S.A.'s Server Assistants

    12/16/2025

    Ep.61 S.A.'s Server Assistants

    In this episode of FancyBreadMiami, Adrian and Ed, joined by Camilo and Ricky, dive deep into the role of server assistants (S.A'.s). They explore what S.A.'s do, their key responsibilities—from water maintenance to table resets—and how they interact with servers. You’ll hear candid thoughts on how S.A.'s feel about Adrian and Ed, tips on moving from SA to server, and even a tasting of Mark’s Artisanal Pizzeria. 0:00 Ed's Opener  1:49 Show Start 3:02 Camilo & Ricky's experience in the industry 5:09 What does a Server Assistant do? 6:22 Let's try that question one more time 8:52 The 4 pillars of a Server Assistant: 1) Water maintenance 11:26 Talk to your SA! 15:24 Do you keep serving water after payment? 18:03 Pillar 2) Table Maintenance 20:59 When you think you are helping (Toe Stepping) 26:09 Pillar 3) Table Reset 32:14 Pilla 4) Restock 34:34 What do SA's say about Ed 37:54 What do SA's say about Adrian 41:37 How servers feel about their SA's 42:59 How are SA's picked? 1-4 47:34 Learning from Servers to become one 49:38 Tasting Marc's Artisanal Pizzeria 51:04 What you need to move up from SA to Server 56:13 Stepping Up 58:05 Good cop, bad cop 1:01:20 If you don't like it, well work from there 1:05:50 Physical contact with guest 1:08:04 Sending items not ordered 1:10:47 Agresive Assisting 1:12:32 Last Call: Cheap f**k of the week A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    1h 18m

  7. 12/12/2025

    Ep.60 FancyBread LIVE S5 Ep.6

    In this episode of FancyBreadMiami, Adrian and Ed dive into the nuances of restaurant etiquette and social skills. They tackle the tricky scenario of handling a guest who raises their voice at you as a server—what you can do and what you should do to keep things professional. Plus, they dive into the often-asked question of dealing with separate checks in a fine dining setting. While it’s not the norm, they share insights on how to navigate those requests smoothly. Additionally, Ed shares his views on the role of restaurant promoter and well, you can find that on the chapters bellow. 0:00 Ed's Opener 0:27 Show Start & Updates 3:20 Art Basel: Etiquette & Social Skills 7:08 Ed's View on Restaurant Promoters 17:54 When a guest is raising his or her voice at you 30:03 Food Battle: Adrian & Breakfast 33:38 Paying the Bill in a Upscale Restaurant 52:08 Airline Redundancies 54:44 Adrian's Closer & Last Words A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    57 min

  8. 12/05/2025

    Ep.59 FancyBread LIVE S5 Ep.5 w/guest Twenty from ATP Appraise the Phrase

    In this episode of “Fancy Bread Live,” Adrian, Ed, and Chris from appraise the phrase talk about Thanksgiving and family meals in the restaurant world and ask the big question: is Art Basel going to be our holiday hero this year, or are we in for a rough ride? Plus, we get real about aggressive selling, the personalities you meet, and the role of gold and luxury items in the mix. Chapters: 0:00 Ed's Opener 1:08 Show Start (Thanksgiving and Hollidays) 6:26 Setting your kids up to failure 9:57 Holliday Family Meals 11:30 What are you thankful for? 12:12 Is Basel gonna save us 15:14 Black Friday 19:09 Aggressive selling 21:50 Different personalities in the best restaurants 28:08 Miami is the town of... 33:45 Education can lead to aggressive sells 39:45 Have you sold your soul as a server yet 47:00 Eating Gold 49:55 You want the best, but for free 57:55 Last Words 1:01:32 Adrians closer A podcast about the restaurant industry. LIVE recording on Tuesdays (FancyTuesdays) Episodes out on Fridays (FancyFridays) Also available on your preferred podcast platform. Instagram: https://www.instagram.com/fancybreadmiami/ Website: https://www.fancybreadmiami.com Audio Podcast: https://fancybreadmiami.buzzsprout.com The FancyBreadMiami Podcast is 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.  Our mission:  To educate, entertain, inspire, and connect. #FancyBreadMiami #restaurantlife #serverlife Send us a text

    1h 3m
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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
    66
  • Rating
    Explicit
  • Copyright
    © 2026 FancyBreadMiami
  • Show Website
    FancyBreadMiami