So You Want to Run a Restaurant?
Food & Cooking Podcasts
So You Want to Run a Restaurant (SYWTRAR) is a podcast exploring the trials, triumphs, and technical difficulties of running a successful restaurant in the always changing, ever-more-competitive North American food and beverage landscape. Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, SYWTRAR is dedicated to celebrating the work, wisdom, and innovation changing the way we’re eating and drinking— today, tomorrow, and beyond.
Location:
United States
Description:
So You Want to Run a Restaurant (SYWTRAR) is a podcast exploring the trials, triumphs, and technical difficulties of running a successful restaurant in the always changing, ever-more-competitive North American food and beverage landscape. Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, SYWTRAR is dedicated to celebrating the work, wisdom, and innovation changing the way we’re eating and drinking— today, tomorrow, and beyond.
Language:
English
Episodes
Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani
4/18/2023
We spoke with Molly Irani, co-founder of Chai Pani Restaurant Group, about building a different kind of restaurant culture while also creating a thriving, decorated restaurant group with five concepts across three cities and a popular CPG line.
Duration:00:38:37
Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa
4/4/2023
Executive chef Edwin Gallardo and food and beverage manager Robin Janse of Seven Stars Resort and Spa join us to talk about their unique sustainability initiatives and how operators can think about sustainability in their own restaurants.
Duration:00:48:23
Growing a Restaurant Group With Rachel Cope of 84 Hospitality
3/21/2023
Rachel Cope’s Oklahoma City restaurant empire started with a single pizza place and has developed into a full-fledged restaurant group featuring five different concepts that continue to grow. We talk to her about how she built it and what she sees down the road.
Duration:00:49:06
Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista
3/7/2023
Alphabet City Beer Co. owner Zach Mack usually hosts So You Want to Run a Restaurant, but not this week! Producer Matt Lynch joins host Claudia Saric to interview Zach about the lessons he’s learned in the hospitality industry and how he applied them when opening his second concept, Taco Vista.
Duration:00:49:29
Executing Hybrid Restaurant Concepts With Ping Ho
2/21/2023
We talk to Detroit restaurateur and entrepreneur Ping Ho about her journey from the music business to the restaurant business, and what she’s learned running several hybrid retail/restaurant concepts.
Duration:00:43:19
Creating Concepts That Stand Out With June Rodil
2/7/2023
June Rodil of Goodnight Hospitality talks to us about the lessons she's learned launching a restaurant group just prior to the pandemic, starting her own private CPG label, and what has her excited for the future.
Duration:00:44:46
Experiential Hospitality with Anthony Collamati of Block House
1/24/2023
We talk with Anthony Collamati of Block House about his esports-focused restaurant concept and the importance of creating unique guest experiences.
Duration:00:44:51
Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy
1/10/2023
We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.
Duration:00:35:07
Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen
12/6/2022
We talk with Chef Elyssa Kaplan, culinary operations lead at World Central Kitchen, about how she came to join the charity organization and her work feeding people in need all over the world.
Duration:00:48:11
Future of Virtual Concepts with Jasmine Sheth
11/22/2022
We talk with Jasmine Sheth of Tasting India about where she sees the virtual concept space headed in the coming years.
Duration:00:31:34
Future of Quick Service Restaurants with Stratis Morfogen
11/8/2022
We talk with restaurateur Stratis Morfoogen about his contactless QSR concept, Brooklyn Dumpling, and where the QSR space in general is headed.
Duration:00:39:38
Future of Restaurant Customers With Fernando De Buen Lopez
10/25/2022
We talk with Fernando de Buen Lopez, a Director of Innovation at foodservice innovation hub, Relish Works, about how different generations relate to food and what that could mean for the future of restaurants.
Duration:00:38:27
Future of Full Service Restaurants
10/11/2022
We talk to Lauren Bailey, co-founder of Upward Projects, about what the future of full-service restaurants looks like as we emerge from the pandemic and look forward.
Duration:00:39:28
Guest Episode: Supporting Friends & Coworkers With Copper & Heat
9/20/2022
We’re bringing you an exciting crossover episode from our friends at Copper & Heat, which explores the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. This episode deals with how people in the industry can support one another through mental health challenges. Check new episodes from Copper & Heat’s fourth season, which debuts September 15th.
Duration:00:23:00
Investing in Staff and Community With Ellen Yin
6/28/2022
We talk to Ellen Yin, co-owner of Philadelphia’s High Street Hospitality Group, about building an environment where staff feels valued and the role of restaurants in their communities.
Duration:00:42:27
Fires, Floods, and Fashion with Rodney “Rock” White
6/14/2022
We talk to chef Rodney “Rock” White of SuperChefs in Louisville about dealing with restaurant adversity, starting his own clothing line, and making a partnership work.
Duration:00:40:04
Committing to Culture and Community with Lauren Bailey
5/31/2022
We talk to Upward Projects CEO and co-founder Lauren Bailey about how culture is foundational to her Arizona-based restaurant group, the role her concepts play in the communities they serve, and how it all started with a college job at P.F. Chang’s.
Duration:00:39:28
Keeping Up With Culinary Trends with Nick Gonring
5/17/2022
We talk to Gordon Food Service Corporate Consulting Chef Nick Gonring about the intensive process he goes through to keep up with culinary trends and what he sees being the next big thing.
Duration:00:48:43
Launching a Ghost Kitchen and Winning ‘Chopped’ With Brian Jupiter
5/3/2022
We talk to Chicago restaurateur Brian Jupiter about launching a ghost kitchen, winning ‘Chopped’, and outside-the-box ways to market your restaurant.
Duration:00:45:55
Robot Waiters in Restaurants With Carlos Gazitua
4/19/2022
We talk to Florida restaurateur Carlos Gazitua of Sergio’s Restaurants about his success deploying robot waiters in his locations, his world-record-setting croqueta, and more.
Duration:00:44:06