Кращі подкасти про Restaurants (2025)

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12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3 16:29

7h ago16:29

16:29

Episode Summary In this episode of the Wine Educate Podcast, Joanne Close breaks down how the WSET Systematic Approach to Tasting (SAT) evolves from Level 1 to Level 3. Using a 2000 Bordeaux as the example, Joanne demonstrates how tasting notes become progressively more detailed and analytical, helping students understand what to expect as they adv…

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Starting a Kombucha Business ft. Feel Good Booch (Juelz Enriquez) 1:01:00

13h ago1:01:00

1:01:00

What's this stuff people are drinking? Kombucha? Is it healthy? Is it fizzy? Is it delicious? Who knows. We're speaking with Julz Enriquez today who started Feel Good Booch while working in plenty of amazing bars and restaurants. Juggling how to start a business is never an easy task, and a scary one when your income is derived from elsewhere. This…

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2025 Restaurant Workforce Management Report Overview with Jordan Boesch (Ep 234) 32:41

1d ago32:41

32:41

2025 Restaurant Workforce Management Report. Sitting down with Jaime Oikle, they explore the collective feedback of more than 900 restaurant managers about employee needs, wages, and retention. Discover how to overcome the biggest hiring challenges, keep up with the continuous growth of QSR dining over full-service dining, and navigate the ever-evo…

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Restaurant Industry Challenges with Jason E. Brooks - PART 1 (Ep. 163) 41:26

3d ago41:26

41:26

In this episode, we sit down with Jason E. Brooks, a seasoned restaurant industry veteran turned speaker, author, and coach. Jason shares insights from his 30-year journey from dishwasher to VP of Operations, as well as highlights from his upcoming book on hospitality leadership. We explore his actionable leadership framework (MODEL), the importanc…

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11. What is BLIC and How to Use It to Assess Wine Quality 18:24

7d ago18:24

18:24

Episode 11: What is BLIC and How to Use It to Assess Wine Quality Episode Description: In this episode we break down BLIC, the WSET framework for evaluating wine quality and readiness for drinking. Discover how this structured approach—covering Balance, Length, Intensity, and Complexity—fits into the Standard Approach to Tasting (SAT) and how it he…

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Mastering Cost Controls for Restaurants with Roger Beaudoin (Ep 233) 29:32

8d ago29:32

29:32

Cost controls are paramount in maximizing restaurant profitability, and Roger Beaudoin of Restaurant Rockstars joins Jaime Oikle in this episode to emphasize their critical importance. Roger breaks down essential systems for managing food, beverage, and labor costs, including accurate inventory tracking and menu cost analysis. He provides valuable …

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10. Evaluating Wine Using, the SAT & Why Spitting is Important 24:09

14d ago24:09

24:09

Welcome to the Wine Educate Podcast! In this episode, host Joanne Close dives into the WSET Systematic Approach to Tasting (SAT) and its role in wine education. Joanne also covers the often-overlooked but essential practice of spitting in wine tastings—why it matters and how to do it effectively. Resources SAT Resources: WSET Level 1 SAT WSET Level…

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The Pokeworks Success Story: Franchise Growth & Expansion with Peter Yang (Ep 232) 38:03

15d ago38:03

38:03

Peter Yang, co-founder of Pokeworks, shares the inspiring story of building a successful restaurant franchise from the ground up. Discover how Pokeworks went from a single location in New York City to a nationwide sensation with over 70 locations. Jaime Oikle and Peter Yang discuss the unique aspects of the Pokeworks franchising model, including th…

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Scaling A Taco Concept, it's actually a project! featuring The Taco Project 46:17

15d ago46:17

46:17

Have you always wanted to figure out how to scale your business to the next level? We're talking to a group of guys who weren't even really in the restaurant business prior that have managed to assemble strengths and "figure it out". Sitting with Carmelo, Nick, and Sebastian we learn that they all come from largely different roles and found themsel…

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9. Beyond the Glass: How External Factors Influence Wine Tasting 20:57

21d ago20:57

20:57

Episode Summary: In Episode 9 of the Wine Educate Podcast, Joanne Close explores how external factors can significantly impact your wine tasting experience. From lighting and temperature to the glassware you use, creating a proper tasting environment is essential for both objective analysis and enjoyment. Designed especially for WSET students, this…

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Shift Beers - Did you make your 2025 Restaurant Budget Yet? 1:04:05

22d ago1:04:05

1:04:05

The year end is upon your restaurant and bar. Did you already figure out your budget for next year? Justin takes us through what he's done to account for what he expects to be spending on for 2025 at Smokehouse, his BBQ restaurant. Filmed At: Smokehouse Tailgate Grill, New Rochelle, NY

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Online Ordering with Better Photos and Descriptions (Ep. 162) 7:20

24d ago7:20

7:20

In this episode, the Restauranttopia team dives into the essentials of optimizing your online ordering platform with high-quality food photography and effective menu descriptions. Learn how these small but impactful changes can increase sales, enhance customer experience, and showcase your brand's best. Show Notes: Episode Highlights: The Importanc…

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8. WSET Level 2 Award in Wines: What to Expect and How to Prepare 26:26

28d ago26:26

26:26

Episode Title: WSET Level 2 Award in Wines: What to Expect and How to Prepare Episode Summary: In this episode of the Wine Educate Podcast, Joanne dives into everything you need to know about the WSET Level 2 Award in Wines. Whether you’re considering enrolling or you’re already signed up, this episode is packed with valuable insights on what to ex…

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7. Meet Your WSET Spirits Educator Matt Ray! 29:04

1M ago29:04

29:04

Wine Educate Podcast: Episode 7 - Meet Your WSET Spirits Educator Matt Ray! Welcome back to the Wine Educate Podcast! This week marks an exciting milestone as we host our very first interview. Meet Matt Ray, WSET Spirits Educator and spirits professional, as he shares his unique career journey and passion for spirits education. From his early days …

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Running a Bar Meme Business, Authenticity, and Bartender Sobriety - Mover & Shaker Co. w/ Nick Hogan 56:13

1M ago56:13

56:13

It's great being able to get deep. Nick put his phone down for a bit and let his notorious hospitality and bar industry meme account run itself for an hour before a pop up he conducted in collaboration with Kabin NYC and Campari. This conversation covers so many different thoughts from making a conscious decision to adopt sobriety, how the business…

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Are You Not Entertained?!? (Ep. 161) 34:02

1M ago34:02

34:02

In this episode of Restauranttopia, we explore creative ways to elevate your guests' dining experience and keep them coming back for more. From interactive menus and themed nights to customer spotlights and unique partnerships, we share actionable ideas to help you entertain, engage, and delight your customers. Don't miss this deep dive into the st…

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Jeremy Julian - CBS Northstar 29:58

1M ago29:58

29:58

Discover marketing and operations tips, tricks and tactics that you can start to implement today on how to successfully grow your restaurant business with Jeremy Julian, CRO of CBS Northstar and Host of The Technology Guys Podcast.David ”Rev” Ciancio

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Checkmate: Redefining Restaurant Technology With Vishal Agarwal (Ep 231) 36:41

1M ago36:41

36:41

Empowering restaurants to thrive in the digital age, Checkmate offers a suite of innovative solutions. In this episode, Jaime Oikle chats with Vishal Agarwal, the founder and CEO of Checkmate, a tech game-changer for restaurants. Initially focused on simplifying payment processes, Vishal discovered restaurant operators' deeper challenges with manag…

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6. Top 10 Most Frequently Asked WSET Questions 18:11

1M ago18:11

18:11

Show Notes for Episode 6: Top 10 Most Frequently Asked WSET Questions In this episode of the Wine Educate Podcast, we tackle the Top 10 Most Frequently Asked Questions about WSET courses. Whether you're a wine enthusiast or an industry professional, this episode is packed with practical advice and insights to help you navigate your WSET journey wit…

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Too Late to Book Restaurant Parties? & EOY Balance Sheets 36:04

1M ago36:04

36:04

It's the end of the year so we're talking balance sheets and what we're looking for to know our bars and restaurants are healthy, different ways of looking at the books, and what percentage of growth we want to see. We're also looking at what point it's too late to keep booking holiday parties. Would you agree that most companies have already booke…

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5. WSET Level 1 Award in Wines – What to Expect and How to Prepare 19:15

2M ago19:15

19:15

Show Notes for Episode 5: WSET Level 1 Award in Wines – What to Expect and How to Prepare In this episode of the Wine Educate Podcast, we’re diving into everything you need to know about the WSET Level 1 Award in Wines. Whether you’ve already signed up or are just exploring the idea, this episode provides essential tips and insights to help you wal…

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20 Book Recommendations from Restaurant Industry Execs and Insiders (Ep 230) 8:18

2M ago8:18

8:18

I'm a book aficionado so I loved puting this together -- Twenty absolutely solid book recommendations from a stellar collection of restaurant industry execs and insiders. Be sure to add some of these to your library or wish list... The Who... Jordan Boesch of 7shifts Tony Smith of Restaurant365 Michel Falcon of Brasa Peruvian Rushi Patel of Homebas…

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Treat Your Employees Like Customers (Ep. 160) 20:11

2M ago20:11

20:11

https://www.youtube.com/watch?v=OblkAEH8AXg In this episode, the Restauranttopia team explores how to attract, engage, and retain top talent by treating employees like valued customers. From creating a standout workplace culture to leveraging marketing strategies in recruitment, discover actionable tips and insights to build a loyal and motivated t…

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PR Firms and New York Bartender's Week 25:50

2M ago25:50

25:50

What we're discussing: PR Firm Functions Event Planning Lead Generating Taking without Giving Potential to do good

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4. Wine Scholarships! I have a list for you. 16:15

2M ago16:15

16:15

Episode 4: Wine Scholarships! I have a list for you. Let’s talk about wine education and how to make it more affordable. If you’ve looked into WSET classes, you know they can be pricey. For example, Level 2 in the U.S. averages around $800, Level 3 is about $2,000, and the Diploma is roughly $6,000. And that’s not even including wine samples or tra…

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Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food 40:30

2M ago40:30

40:30

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights f…

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Transforming Restaurants With AI: Enhancing the Guest Experience with Alex Sambvani (Ep 229) 36:50

2M ago36:50

36:50

How can AI revolutionize your restaurant’s guest experience? In this episode, Jaime Oikle talks with Alex Sambvani from Slang.ai about how their voice-powered AI technology is helping restaurants improve efficiency and customer service. From handling reservations to answering common questions, Slang.ai’s solution allows restaurants to automate over…

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A Steakhouse of New Traditions - Vinyl NYC w/ Kevin Flannery 59:22

2M ago59:22

59:22

What we're talking about? A dress code!? Not at this steakhouse. The new generaation cares far more about being comfortable than dressing to the nines. Paying attention to detail about a belief system we care about. It says a lot about an owner that genuinely cares. Leaving guests satisfied even when they didn't have a great experience. SBA Loans a…

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3. How and Where to Take WSET Classes – In Person vs. Online 21:19

2M ago21:19

21:19

Episode 3: How and Where to Take WSET Classes – In Person vs. Online In this episode of the Wine Educate Podcast, I unpack the options for pursuing your WSET education, whether in person or online. From navigating the WSET Global website to finding an APP (Approved Program Provider) near you, I share step-by-step guidance on how to choose the best …

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2. What is WSET? 10:55

2M ago10:55

10:55

Episode 2: What is WSET? In this episode of the Wine Educate podcast, I dive into the world of WSET—what it is, how it works, and why it matters. Discover the history of the Wine & Spirit Education Trust, its globally recognized qualifications, and how they’re structured across wine, spirits, sake, and beer. I'll also explore how WSET creates a com…

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1. The Beginning - An Introduction to Wine Educate with Joanne Close 10:29

2M ago10:29

10:29

Wine Educate Podcast - Episode 1: The Beginning - An Introduction to Wine Educate with Joanne Close Welcome to the Wine Educate Podcast, where we explore all things WSET education, wine tasting techniques, study tips, and wine industry insights for both enthusiasts and professionals. In this inaugural episode, host Joanne Close, founder of Wine Edu…

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Cost Management Hacks For Restaurants With Angelo Esposito (Ep 228) 36:14

2M ago36:14

36:14

Jaime Oikle sits down with Angelo Esposito of Wisk.ai to dive deep into the world of cost management for restaurants. From tracking cost of goods sold to automating invoices, they explore practical ways to boost profitability and streamline operations. Angelo shares key insights on inventory management, recipe cost tracking, and how AI can simplify…

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Mastering the Art of Plant-Based Cooking with Joe Yonan 55:25

2M ago55:25

55:25

Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. Together, they…

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Shift Beers - Event Planning, Mapping holidays, event packages, hiring event teams 47:25

2M ago47:25

47:25

How do we talk about more business topics? #shiftbeers is a covnersation that has a ton of different gems about current topics happening in our Bar and Restaurant ownership journey. What are we talking about today?• Planning the year's events through calendar to prepare for correctly.• Different levels and types of events: Natural Holiday's, Munici…

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Bun Mee: Bringing Vietnamese Street Food to the Mainstream with Denise Tran (Ep 227) 33:59

3M ago33:59

33:59

With its innovative menu and commitment to quality, Bun Mee has quickly become a beloved destination for foodies seeking a taste of Vietnam. In this episode, Jaime Oikle sits down with Denise Tran, founder and CEO of San Francisco-based Vietnamese sandwich eatery Bun Mee. Denise recounts her journey of bringing authentic bánh mì into the mainstream…

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Starting a cookie business while having a full time job - Baked After Midnight w/ Gianna Khader 54:35

3M ago54:35

54:35

This episode features Baked After Midnight's Gianna Khader (https://www.bakedaftermidnight.com), a cookie company that uses high end ingredients and is gaining ground in bars & restaurants. Gianna literally quit her job to pursue making cookies. She was always baking, literally for years - but doing it after midnight was therapeutic as no one is of…

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German Heritage Baking: Preserving Tradition with Heidrun Metzler 38:20

3M ago38:20

38:20

In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making. She dives into her family's baking legacy and her journey to adapt trad…

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Justin Ulrich - Evocalize 29:30

3M ago29:30

29:30

Discover marketing and operations tips, tricks and tactics that you can start to implement today on how to successfully grow your restaurant business with Justin Ulrich, VP of Marketing at Evocalize and Host of The Local Marketing Lab Podcast.David ”Rev” Ciancio

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Restaurant Design: Crafting Unique Culinary Experiences With David Shove-Brown (Ep 226) 28:01

3M ago28:01

28:01

Restaurant design is more than just aesthetics. It’s about crafting a memorable and immersive experience. Join Jaime Oikle and //3877 co-founder David Shove-Brown as they explore restaurant design, highlighting how to create unique dining experiences that blend architecture, branding, and hospitality. David talks about the evolution of his firm, th…

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Chip Klose - Restaurant Strategy and Brian Siemienas - NIFT 29:39

3M ago29:39

29:39

Want a playbook for marketing your restaurant the right way in 2025? Join Restaurant owner and marketer Rev Ciancio, Restaurant Marketer Brian Siemienas and Restaurant Coach Chip Klose for discussion to get restaurant marketing tips, tricks and tactics that you can put into play starting immediately.…

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Walking Through the Pain Points of the Restaurant Business with Matthew Wilson (Ep 225) 35:00

3M ago35:00

35:00

Restaurant owners who are having trouble improving their menu, operations efficiency, and team management are going to want to tune in as we dig into the pain points impacting restaurants. Matthew Wilson, owner of the restaurant and hospitality consulting business Mise En Place. joins for a conversation with Jaime Oikle of Running Restaurants as he…

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Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs 55:29

3M ago55:29

55:29

In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors.…

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Rust & Gold's Frank Antonetti - Applying Music Industry Knowledge to Bar Ownership, Community Building 51:52

3M ago51:52

51:52

This episode features Rust & Gold (https://www.therustandgold.com/), a Huntington Long Island bar and restaurant that allows families to gather and fun to happen late night.Frank came from beginnings in the music industry, but decided that the A plan wasn't going to be the one he retired on. Along with a few friends Rust & Gold opened 7 years ago. …

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Big Changes Ahead: What’s Next for Chefs Without Restaurants 5:27

3M ago5:27

5:27

In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Bu…

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Transforming Team Management with Rushi Patel (Ep 224) 30:51

3M ago30:51

30:51

This episode features Rushi Patel, co-founder of Homebase, as he joins Jaime Oikle to share how the company transformed from a simple scheduling tool into a comprehensive platform for managing hourly workforces. From its humble beginnings, Homebase has expanded to offer communication tools, onboarding, and payroll services. Rushi recounts the journ…

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Shift Beers - Owner's Hate Uber Eats 49:27

3M ago49:27

49:27

We get to the bottom of Justin's hatred for Uber Eats and why it's still a necessary evil in the restaurant space. They have near zero risk - and the restaurant always deals with the blame. Florida has also taken on more hurricanes than it prefers. https://instagram.com/waitingonfriespodcast

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The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook 37:10

3M ago37:10

37:10

In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram. They dive into Owen…

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Building A People-First Culture In The Restaurant Industry (Ep 223) 41:35

4M ago41:35

41:35

In this episode, Jaime Oikle interviews Michel Falcon, a restaurant entrepreneur and author, to discuss the power of a people-first culture in business. Falcon shares his unique approach to building successful teams, cultivating engaged employees, and fostering a workplace that thrives on transparency. Discover how prioritizing people can drive top…

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Augustine's Mark Taxiera - Fresh Ingredients & Partners who are Partners 54:00

4M ago54:00

54:00

It wasn't always that Mark Taxiera was focused on opening a space outside of the city. As a guy who grew up in Ossining (a town north of New York City along the Hudson River) Mark had sights on working in the big city. After doing notable stints at Beppe & The Russian Tea Room, his wife Brianne and him decided to open up a beautiful Italian space i…

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Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel 57:37

4M ago57:37

57:37

In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging. Sarah shares her journey…

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