So You Want to Run a Restaurant?
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.
All Episodes
Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa
In this episode of So You Want to Run a Restaurant?, I engage with Chef Edwin Gallardo and Robin Jens from Seven Stars Resort in the stunning Turks and Caicos. We dive into their groundbreaking sustainability initiatives, including an innovative container farm that produces fresh, local ingredients for their restaurants. This pioneering project not only enhances their culinary offerings but also addresses the challenges of sourcing food on an island reliant on imports. Together, we explore how their commitment to sustainability is reshaping the dining experience and setting a benchmark for the hospitality industry. Join us as we uncover the intersection of culinary excellence and environmental responsibility in this unique Caribbean setting.
Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner?
In this episode of So You Want to Run a Restaurant?, I sit down with Chef Paul, West Virginia's first James Beard Award-winning chef, who shares his inspiring journey from family kitchen to culinary acclaim. As the executive chef of 1010 Bridge in Charleston, he blends Appalachian heritage with refined dining, creating a unique experience that celebrates local flavors. Chef Paul discusses the importance of community, hospitality, and the art of balancing tradition with innovation in the kitchen. He reflects on his experiences in prestigious culinary institutions and kitchens across the country, emphasizing the significance of mentorship and education for the next generation of chefs. Join us for an engaging conversation that highlights the transformative power of food and the vibrant culinary scene emerging in West Virginia.Guest Episode: Supporting Friends & Coworkers With Copper & Heat
In this guest episode of So You Want to Run a Restaurant?, join Claudia Szarik and Zach Mack as they delve into the vital topic of mental health in the hospitality industry with insights from the founders of Not 9 to 5. As part of the Copper & Heat series, this episode explores how we can better support our friends and coworkers facing mental health challenges, especially in the wake of the pandemic. Through personal stories and expert advice, discover actionable strategies for fostering a supportive environment in restaurant settings. From active listening techniques to recognizing signs of distress, this conversation emphasizes the importance of mental health awareness in an industry notoriously struggling with these issues. Tune in to learn how you can make a difference in your workplace and join the movement towards better mental health support in hospitality.
Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani
<p>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.</p>