So You Want to Run a Restaurant?

Back of House
  • 5.0 (10)
  • Food
  • Updated Biweekly

So You Want to Run a Restaurant is a podcast from Back of House that goes behind the scenes with restaurant owners and operators across the country to talk candidly about the realities of the restaurant and foodservice business.  Whether you're dreaming of opening your first restaurant or already in the thick of it, this podcast has unfiltered stories, restaurant management and operations tips, and the lessons that only come from actually living in the foodservice industry. Each episode dives into the wins, the challenges, the late nights, and everything in between - straight from the people who run the show every day. Whether you work in hospitality or you're simply restaurant-curious, pull up a seat. There's a story here for you.

  1. Jul 21

    Chef Zachary Engel: So You Want To Run a Non-Traditional Restaurant Culture?

    Can you run a Michelin-starred restaurant, make a profit, and treat your staff to white-collar perks like 401ks, healthcare, and structured onboarding? In this episode, we sit down with Chef Zach Engel, the culinary force behind Chicago’s award-winning Galit and its sister restaurant, Cafe Yaya. From his early cooking days in New Orleans to surviving the intense city bureaucracy of Chicago, Zach has rejected the "old way" of running kitchens to build something truly sustainable. Recorded live at Tilit’s Utility Show in Chicago in May of 2026.  Chapters 2:49 - From Academia to Culinary Passion 5:45 - Navigating Restaurant Challenges in Different Cities 8:44 - The Evolution of Galit: Philosophy and Ingredients 11:44 - The Impact of COVID-19 on Restaurant Operations 14:41 - Exploring Middle Eastern Wines 17:41 - The Journey of Opening Cafe Yaya 20:39 - Building a Sustainable Restaurant Team 23:46 - Hiring for Long-Term Success26:51 - Partnership Dynamics in the Restaurant Business Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/tryrestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: ⁨@claudiasaric Follow Spencer: @restaurantspenny ​

    Chef Zachary Engel: So You Want To Run a Non-Traditional Restaurant Culture?

  2. May 5

    Chef Michael Salmon: So You Want to Build A Human-Centered Restaurant?

    Chef Michael Salmon shares his journey from classic New York fine dining and celebrity private chef work to building a focused, community-driven chicken concept in Florida: Flybird. The conversation explores food philosophy, simplicity in menus, restaurant economics, and the importance of culture and consistency in hospitality. At its core, this episode is about how great food businesses are built not on complexity, but on clarity, care for people, and staying connected to community. 🧭 Chapters 00:00 — Introduction to Chef Michael Salmon Spencer and Claudia introduce Michael’s background: CIA training, iconic NYC restaurants like the 21 Club and Arcadia, private chef work for high-profile clients, and his current role as founder of Flybird. 02:00 — Early Food Memories & Family Influence Michael traces his origin story to childhood cooking with his grandfather, Eastern European backyard grilling, and his grandmother’s “no-recipe” barley soup that becomes a signature dish later in life. 04:00 — From Passion to Profession He reflects on turning cooking into a career, the transition into professional kitchens, and how early positive associations with food shaped his identity as a chef. 05:40 — NYC Kitchens & Celebrity Private Chef Work Michael discusses working in high-pressure New York kitchens, including the 21 Club and Mickey Mantle’s restaurant, and cooking for public figures like Jackie O and Uma Thurman. A standout moment: a personal interaction with Jackie O that became a lifelong memory. 10:10 — Moving to Florida & Founding Flybird He explains leaving New York due to burnout and opening Flybird in Delray Beach, inspired by simplicity, independence, and changing restaurant economics. 11:30 — Restaurant Economics & Delivery Platform Pressure Michael breaks down modern restaurant margins, delivery app fees, and why pricing transparency is difficult in the current system. 13:30 — Simplicity, Consistency & Menu Philosophy He explains why Flybird focuses on doing one thing well—chicken—and how consistency builds customer loyalty and “craveability.” 15:40 — Leadership & Restaurant Culture A deep dive into team culture: respect, fair pay, flexibility, and treating staff like family. Michael emphasizes that strong hospitality starts internally. 17:10 — Hiring, HR, and Restaurant Structure He shares a hot take on overcomplicated HR systems and stresses simplicity and trust-based leadership in small operations. 19:30 — Innovation Within Constraints How Flybird expanded its menu strategically (like adding Chinese-inspired dishes) by using existing ingredients and operational strengths. 21:30 — Creativity & “Happy Place” in the Kitchen Michael describes cooking as his grounding space—where creativity, calm, and joy return even after decades in the industry. 23:50 — On Balance, Money & Fulfillment He reflects on the difference between financial success and personal fulfillment, emphasizing happiness over pure profitability. 24:00 — Rapid Fire Round Biggest restaurant waste: HR complexity First thing noticed in a restaurant: greeting What he’d do differently: better account for seasonality Hospitality tip: give guests a first taste for free Hot take: restaurant industry due for economic correction 30:10 — Final Thoughts: Community First He closes with a strong message: if you lose connection to community and people, the purpose of hospitality disappears. 31:20 — Season 5 Finale Announcement After co-hosting and producing So You Want To Run A Restaurant since its launch, Claudia announces this is her final season of the podcast, marking a bittersweet transition for the show. Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: ⁨@claudiasaric Follow Spencer: @RestaurantSpenny ​

    Chef Michael Salmon: So You Want to Build A Human-Centered Restaurant?

  3. Apr 28

    Liz Einhorn: So You Want to Scale Your Restaurant Business?

    Scaling Restaurant Brands: The Truth About Hospitality Growth 🍽️✈️ What does it really take to build, scale, and sustain a successful restaurant? In this episode, we sit down with Liz Einhorn - hospitality expert and growth strategist and Founder of Experience Threee - to unpack the real mechanics behind thriving restaurant brands. From her early days scooping ice cream at the Jersey Shore to helping scale nationally recognized concepts and advising brands in high-stakes environments like airports, Liz shares a behind-the-scenes look at what actually works. This conversation goes far beyond airports. We dive into the systems, consistency, and decision-making that separate scalable brands from those that stay stuck, and why growth doesn’t always mean opening more locations. Liz also breaks down how to spot a struggling concept instantly, the balance between tech and human hospitality, and why saying “no” might be the most powerful strategy of all. Along the way, we explore real examples like Velvet Taco and concepts from Rick Bayless, plus the evolving role of social media, influencers, and even airport dining in shaping modern restaurant success. If you’re an operator, marketer, or just obsessed with how great restaurants actually work, this episode is packed with insight. In this episode: How Liz built a career at the intersection of hospitality + brand growthWhy systems and consistency are the foundation of scalabilityThe “can your restaurant run without you?” testHow airports can accelerate brand awareness (and when they don’t)Why some restaurants shouldn’t scaleThe biggest red flags in struggling conceptsHow to balance tech, AI, and human hospitalityWhy consumer behavior is everythingThe truth about influencers and restaurant marketingWhy saying no is critical for long-term success Chapters: 00:00 From First Job to Hospitality Career Path 08:30 Breaking Into Brand Growth & National Expansion 18:45 Why Systems & Consistency Matter 28:10 Can Your Restaurant Run Without You? 36:40 How Airports Can Grow a Brand 46:15 Why Not Every Restaurant Should Scale 54:30 Red Flags: How to Spot a Struggling Concept 01:02:10 Tech vs Human Hospitality 01:10:25 Influencers, Social Media & Discovery Trends 01:18:40 Final Takeaways: Simplicity, Focus & Saying No Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com/ Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny ​

    Liz Einhorn: So You Want to Scale Your Restaurant Business?

  4. Apr 21

    Chef Shachi Mehra: So You Want to Launch a CPG Brand as a Restaurateur?

    What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand? In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone. Shachi shares the exact experience that made her realize medicine wasn’t her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine. We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it’s often misunderstood in the United States. We also unpack her experience winning Chopped, including how she prepared, what most people don’t see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments. But one of the most valuable parts of this conversation is Shachi’s honest take on building a consumer packaged goods (CPG) brand. If you’ve ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail. ⏱️ Chapters 00:00 – From Pre-Med to the Kitchen 02:30 – The Moment That Changed Everything 08:04 – Why She Opened a Fast-Casual Indian Restaurant 10:30 – What Makes Indian Food So Addictive 12:00 – Breaking Down Indian Street Food & Flavor Layers 14:43 – Winning Chopped (and Trusting Your Instincts) 17:38 – Why Restaurants ≠ CPG (What No One Tells You) 20:30 – Scaling a Food Brand & Working with Co-Packers 22:36 – Getting First-Time Customers to Try Indian Food 24:18 – Building a Sauce Brand from Scratch 26:00 – How Customers Actually Use Her Products 27:43 – The Biggest Mistake Chefs Make in CPG 29:29 – Being a Woman in a Restaurant's Kitchen 32:00 – Leadership, Culture, and Running a Restaurant 35:19 – Rapid Fire Q&A Round Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny

    Chef Shachi Mehra: So You Want to Launch a CPG Brand as a Restaurateur?

  5. Apr 14

    Dara Lyubinsky: So You Want To Launch a Private Chef Business

    So you want to launch a private chef business? 👩‍🍳 In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team. Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs. We also get into: - The reality behind the “Instagram chef” lifestyle - What clients actually want (hint: it’s not fancy plated food) - How to hire the right chefs for in-home work - The business side no one talks about - And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery) If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights. Chapters 00:00 Intro 00:52 Meet Dara Lebinsky (Nourish Culinary) 01:28 From media career to culinary school 02:54 Getting laid off & entering restaurant kitchens 03:28 Why she left restaurants after 1 year 04:20 Discovering private chef work 05:15 Leveraging media + networking in NYC 06:10 Cooking for high-profile clients 07:20 Launching Nourish Culinary 08:17 Moving from solo chef → business owner 09:25 Scaling during COVID 10:15 Letting go & trusting a team 11:46 Growing to 25 chefs 12:18 Hiring, training & building a brand 13:19 “Hire slow, fire fast” 13:44 Misconceptions about private chef life 14:54 Social media vs reality 16:03 Business skills chefs don’t expect 16:28 Different types of clients 17:20 Dinner parties vs weekly meal prep 18:41 The reality of doing everything as a private chef 19:29 Respect for restaurant chefs 20:54 Food trends & what clients actually want 22:40 Why vegetables are the real focus 23:30 Meal kits vs private chefs 25:44 Wild client requests (baby food story!) 28:15 Cooking for athletes & private planes 29:48 Behind the scenes of food on TV 32:18 Building a healthy work culture 34:41 Breaking toxic industry cycles 36:26 Rapid fire questions (tools, mistakes, trends) 37:58 Outro Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by, RestauRent The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny

    Dara Lyubinsky: So You Want To Launch a Private Chef Business

  6. Apr 7

    Codi Bates: So You Want to Build a Better Restaurant Industry?

    In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts. Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions. Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub. Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody’s story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values. Key Takeaways: Building a restaurant business organically without outside investorsStrategies for livable wages, team culture, and equitable tip-sharingCreating multi-use spaces that combine dining, art, and communityAdvocacy for independent restaurants on national policy issues like credit card fees (00:52 – 02:53) – Introduction & Early Beginnings Meet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas. (02:54 – 06:03) – From One Restaurant to a Growing Portfolio The story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly. (06:04 – 09:31) – Wearing All the Hats: Lessons in Operations Insights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business. (09:32 – 16:41) – Staffing, Wages & Creating Culture How Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests. (16:42 – 18:10) – The Economics of Independent Restaurants Understanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally. (18:11 – 25:28) – Expanding Into Unique Concepts & Community Spaces From Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.’s growth. (25:29 – 27:11) – Advocacy & the Independent Restaurant Coalition Codi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry. (27:12 – 32:00) – Credit Card Fees & Financial Challenges Deep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants’ bottom line. (32:01 – 36:00) – Supporting the Independent Restaurant Community The role of advocacy in workforce sustainability, small business resilience, and Codi’s perspective on keeping independent restaurants thriving post-COVID. (36:01 – 40:30) – Lessons Learned & Advice for Restaurateurs Codi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business. (40:31 – End) – Closing Thoughts & What’s Next for Bates Co. Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences. Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @RestaurantSpenny

    Codi Bates: So You Want to Build a Better Restaurant Industry?

  7. Mar 31

    Alam Mendez Florian: So You Want to Open A Mexican Taqueria?

    Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian. Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina. In this episode, Alam shares: What it was like growing up in a restaurant in Oaxaca and learning from his motherHis global culinary adventures and how they shaped his approach to leadership and ingredientsWhy corn masa—and making it from scratch—is central to authentic Mexican cookingThe philosophy behind Apapacho’s menu and how they balance tradition with customer preferencesInsights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hallThe future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansion Whether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish. Chapters 0:00 – Introduction Meet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey. 0:52 – Oaxaca Roots Growing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian. 1:53 – Early Culinary Influences Alam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition. 5:22 – Global Culinary Adventures From Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership. 8:31 – Opening Apapacho Transitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu. 9:01 – The Masa Process Why corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house. 12:05 – Chefs as Cultural Ambassadors The responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience. 13:46 – Menu Philosophy & Adaptation Balancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food. 16:10 – La Cosecha Food Hall The benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity. 17:19 – From Chef to Owner Alam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers. 24:30 – Vision for the Future Plans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine. Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://bit.ly/backofhouseio Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the Podcast https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @Claudia.saric Follow Spencer: @restaurantspenny Learn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

    Alam Mendez Florian: So You Want to Open A Mexican Taqueria?

  8. Mar 24

    Valerie Mnuchin & Chef Armond Joseph: So You Want to Run A Seasonal Restaurant All Year Round?

    Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter Island Join Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant. From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy. Discover: The journey from a Capital One bank to a stunning restaurant space.How live-fire cooking shapes every dish at Leon 1909.Challenges of running a year-round restaurant in a seasonal town.Innovative staffing solutions, including J1 students and staff housing.The importance of empathy, mentorship, and leadership in the kitchen.Tips for aspiring chefs and restaurateurs looking to make their mark.Why Eastern Long Island is an underrated culinary region.Thoughts on industry trends, sustainable wages, and local sourcing. Whether you’re dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island’s vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909. Timestamps: 0:52 – Introduction to Leon 1909 1:01 – Meet Valerie Minchin & Armand Joseph 2:00 – Valerie’s journey from psychology to restaurateur 3:17 – Transforming a former bank into a live-fire restaurant 4:10 – Life and inspiration on Shelter Island 5:18 – Honoring family legacy through the restaurant’s name 6:01 – Cooking over live fire: challenges and techniques 8:10 – Using local, foraged, and preserved ingredients 11:17 – Managing a seasonal business & staffing challenges 15:27 – Building a family-like team and mentorship culture 22:03 – Advice for young chefs and leadership lessons 25:05 – Hard realities of owning a restaurant 27:17 – Spotlight on underrated East End ingredients 28:41 – Why you need to visit Leon 1909 29:08 – Industry trends that need to change ⭐ Brought to you by Back of House Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/ ⭐ Proudly Sponsored by: RestauRent The no-fee booking platform helping restaurants and venues book private events. Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Science on Call Offering 2/47/365 restaurant tech support. Sign up at https://bit.ly/scienceoncall ⭐ Connect with the Podcast Full Episodes: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: @claudia.saric Follow Spencer: @restaurantspenny ⭐ Learn more about Leon 1909 https://www.leon1909.com/about

    Valerie Mnuchin & Chef Armond Joseph: So You Want to Run A Seasonal Restaurant All Year Round?
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So You Want to Run a Restaurant is a podcast from Back of House that goes behind the scenes with restaurant owners and operators across the country to talk candidly about the realities of the restaurant and foodservice business.  Whether you're dreaming of opening your first restaurant or already in the thick of it, this podcast has unfiltered stories, restaurant management and operations tips, and the lessons that only come from actually living in the foodservice industry. Each episode dives into the wins, the challenges, the late nights, and everything in between - straight from the people who run the show every day. Whether you work in hospitality or you're simply restaurant-curious, pull up a seat. There's a story here for you.

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