The Repertoire Podcast

Justin Khanna
  • 4.9 (78)
  • Food
  • Weekly

Your Repertoire is the most valuable asset in your career. It's the collection of skills, stories, experiences, and lessons you've had to hard-earn in this hospitality industry. What if you could ask some of the best professionals in the world how they built their Repertoire? In this podcast, you can look forward to expert-led interviews by Chef Justin Khanna, breakdowns of news and stories that are impacting the industry, and the occasional bonus episode that might include a tactic or strategy that drastically improves your life. Subscribe for weekly episodes of The Repertoire Podcast.

  1. 2d ago

    Chef Ana Roš Just Said NO to The World's 50 Best

    On this episode of the Repertoire Report, Ray Delucci covers why acclaimed chef Ana Roš of Hiša Franko is skipping The 50 Best awards in Lima, and what it means when "visibility becomes the currency" in restaurant award systems. Then: Sweetgreen's plan to let top restaurant managers earn more than $200,000 a year, DoorDash's $17 billion deal to buy Instacart and what more consolidation in delivery could mean for restaurant fees, and the FTC lawsuit accusing Toast of hidden fees, surprise add-ons, and misleading claims about 24/7 support. We also look at new research showing how fake Yelp reviews can hurt a restaurant for more than a year, Just Eat apologizing for AI-generated menu photos that went badly wrong, and TikTok's new Must Eat restaurant guide, which could rival Michelin and 50 Best in how much business it drives. Do you still put stock in restaurant awards? Tell us in the comments. And please subscribe: when we hit 2,500 subscribers, we'll do a follower Q&A where Ray and Justin answer all of your questions. Ana Rǒs Says "No" Ana Rǒs NY Times Write-Up Sweetgreen's New Salary Announcement DoorDash Buys Instacart Toast's FTC Issues Fake Reviews Hurt Restaurants Food App AI Slop Fiasco TikTok's New Food Guide 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  2. Oct 26

    Did Michelin Just Get Caught Using AI?

    On this week's Repertoire Report, Justin Khanna and Ray Delucci dig into two Michelin controversies that have the industry talking. First, D Magazine alleges that Michelin's new Dallas entries in the Texas guide were written with AI. Michelin flatly denies it. Justin and Ray look at what the AI-detection tools found, why food writing feels so human, and what this could mean for a brand built on anonymous human inspectors. Then they head to Dubai, where the 2026 guide recognized restaurants that are currently closed. They ask whether Michelin can recommend a place no one can book, and whether the backlash holds up against the facts.From there, they highlight Fabrik, an Austin restaurant with a vegan tasting menu that just earned a Michelin star on a four-day week and a $105 price point. They follow up on two restaurants covered earlier on the show that have now closed: Punk Noir in Dallas and Minneapolis's Modern Times Cafe. They close with a deep dive into Id Est Hospitality, Kelly Whitaker's group behind The Wolf's Tailor, Bruto and Nonesuch. It's a model built on regenerative grain, sourcing it controls itself, and the idea that "18 seats can shift a community." Links: Michelin AI Controversy Foodiva Instagram On Michelin's Dubai Guide Fabrik (Austin Restaurant) Punk Noir Closure Id Est Hospitality TPC French Laundry TPC Emeril's 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  3. Oct 11

    A Rant On Recipes (or Lack Thereof)

    On this episode of The Repertoire Report, Ray Delucci starts with a rant about recipes and why they matter so much to a food business. He makes the case that well-written, tested recipes are the base of consistency, efficiency and profit in any kitchen. He explains how to write them so they actually work: list ingredients in the order they're used, write for someone with basic cooking knowledge, and treat your recipe book as the kitchen's Bible. He also pushes back on the chef culture that sees recipes as a weakness, especially as restaurants face a tough market heading into 2027.Then Ray turns to the week's biggest industry news. Uber is buying ezCater for $2.3 billion, and he looks at what that means for restaurants and B2B catering. Starbucks is reportedly considering a Chipotle acquisition, which would be the biggest deal in restaurant history. Cheap direct-to-consumer brands are changing the caviar market. He closes with three quick hits: AI startup Bites taking on DoorDash, a former Top Chef contestant who blames tariffs for closing his Portland steakhouse, and Chick-fil-A saying no to AI in its drive-thrus. Links: UberEats Acquires ezCater UberEats Acquisition Analysis Starbucks eyeing Chipotle D2C Caviar AI Threatens Food Delivery Tariffs Sink A Restaurant Chick Fil A Says "No" To AI 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  4. Oct 5

    Mark Lore Wants to Automate Food Work. Should He?

    *Edit Note: Around 29:04, the video is cut for a minute due to a technical error. The video will resume after a minute. Wonder wants to own every part of how you get dinner: restaurant brands, kitchens, ordering, delivery, meal kits, food media, and now robotics. On this Repertoire Report, Ray Delucci walks Justin Khanna through what Wonder is today. They cover 25+ chef-licensed concepts under one roof, deals for Blue Apron, Grubhub, Tastemade, Spyce and Salt Hank's, a $9B valuation, and a new investment from DoorDash. Then they ask whether diners actually want this. Justin also visits a Wonder location in New York's East Village to see the in-person experience for himself.After that, they get into the other news reshaping food. Airbnb is pushing meal delivery and social trip-sharing. DoorDash announced drone delivery, text-to-order and DashOS. AI personal assistants are now booking reservations for your guests, and AI-generated food photos are backfiring on restaurants. They close with chef-driven casual concepts like Herd, H Valley and Daniel Humm's Homme, which are bringing Michelin-level standards to more people. Links: Wonder Food HallAirBnb Meal DeliveryDoorDash Drone DeliveryOpenAI DevDayRestaurant Food AIHeard BurgerAustin Johnson Food Market 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  5. Sep 27

    Chefs, Money is Ok

    Why does money scare chefs? On this solo episode of the Repertoire Report, Ray Delucci argues that kitchen culture has taught a generation of cooks to fear money. He looks at why "follow your passion, the money will follow" is bad career advice, and why chefs should stop feeling guilty about side gigs, private chef work, food development and brand deals. Ray also covers a Substack by Furquan Mirza on why there are no career maps for chefs beyond the restaurant, and shares practical tips on applying for jobs you don't think you're qualified for.Then we get into the news. We look at how Burger King chef Amy Alarcon revamped the Whopper to overtake Wendy's, and the Wall Street Journal's report on why "What's for dinner?" has become America's most dreaded question. We close with Daniel Humm of Eleven Madison Park launching Riff, a shelf-stable pasta meal kit, and ask whether that's selling out or smart business. If you work in hospitality, cook for a living or want to build a food career outside the kitchen, this one's for you. Links: No Career Map for Chefs The Corporate Chef Saving Burger King (Wall Street Journal) What’s for Dinner? (Wall Street Journal) Cook to Chef to Entrepreneur Daniel Humm Launches ‘Riff’ (Forbes) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  6. Sep 20

    Is This the End of Fine Dining?

    Is fine dining really dead—or is the restaurant industry simply changing? In this episode, Justin and Ray break down the evolving definition of fine dining, what chefs actually think about today’s biggest food and beverage trends, and the New York Times’ 2026 list of America’s best restaurants. They also discuss Dominique Crenn’s move to Melbourne and what it says about the increasingly global nature of high-end dining.Plus, we get into one of the most important conversations for working chefs: how to approach salary and title negotiations without underselling yourself. We also look at Danny Meyer’s latest thoughts on hospitality and what the legendary restaurateur believes the industry still gets wrong—and right—about taking care of people. Fine Dining Is Dead Ask Chefs About Food Trends (New York Times) New York Times Best Restaurants in America 2026 Dominique Crenn Moves to Melbourne Salary Discussion Advice (Reddit) Danny Meyer Book Launch (New York Times) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  7. Sep 15

    The “Pay Your Dues” Mentality Is Holding Chefs Back

    Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes. Imposter Syndrome as a Sous Chef Fast Food Is Relying on Humans Again (Wall Street Journal) Restaurant Workers Go Unnoticed Meal Kit Industry Disruption (Wall Street Journal) 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

  8. Sep 8

    Utah Just Changed the Michelin Guide Forever

    Interested in Chef Tech Stack?⁠⁠⁠⁠Learn more here.⁠⁠⁠⁠ Want 1-on-1 Coaching with Repertoire?⁠⁠⁠⁠Apply here. Justin Khanna and Ray Delucci break down the week in food and restaurant news, starting with Michelin's new Southwest Guide — a surprisingly conservative debut that returned to Las Vegas after 17 years and handed Utah its very first star. They dig deep into Monte, the 14-month-old Salt Lake City tasting menu restaurant run by a husband-and-wife team who sold their house and cars to make it happen, and what its success says about the myth that Michelin is pay-to-play and coastal-only.From there, the guys look at how status symbols are shifting from expensive objects to hard-to-get hospitality souvenirs, unpack a viral JP Morgan grocery inflation warning that's less alarming than the headlines suggest, examine John's Food & Wine — Food & Wine's 2026 Restaurant of the Year — and its 18% margin, no-tipping, $70K-dishwasher model, and close with Joshua Weissman's new fried chicken concept Ben & Lynn's and whether a creator can actually run a restaurant. Michelin Guide Southwest Debut Status Symbol in Restaurants JPMorgan’s Food Crisis Warning John’s Food & Wine Win Joshua Weissman’s Restaurant Opening ⁠Apply for Coaching with Repertoire 💬 Notice something we missed?If you come across something we had to search for, send us a message—we're always looking to make these show notes even better. 💌 The Repertoire Newsletter⁠⁠⁠⁠Subscribe here⁠⁠⁠⁠ 🎙 Share the Podcast⁠⁠⁠⁠Listen & Share⁠⁠⁠⁠ 📸 Instagram⁠⁠⁠⁠Follow @joinrepertoire⁠⁠⁠⁠ Disclaimer: We earn commission income from qualifying purchases made through Amazon's Affiliate Program and other affiliate links in this description. 🙏 Thank you for listening! 🎙️ Enjoy More from Repertoire

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4.9
out of 5
78 Ratings

About

Your Repertoire is the most valuable asset in your career. It's the collection of skills, stories, experiences, and lessons you've had to hard-earn in this hospitality industry. What if you could ask some of the best professionals in the world how they built their Repertoire? In this podcast, you can look forward to expert-led interviews by Chef Justin Khanna, breakdowns of news and stories that are impacting the industry, and the occasional bonus episode that might include a tactic or strategy that drastically improves your life. Subscribe for weekly episodes of The Repertoire Podcast.

Information

  • Creator
    Justin Khanna
  • Years Active
    2017 - 2026
  • Episodes
    267
  • Rating
    Explicit
  • Copyright
    © Justin Khanna
  • Show Website
    The Repertoire Podcast

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