Latest Episodes
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Jim Harris: The Enemy in Restaurant Sales Is Time, So Let Tech Take the Reorder
The enemy is not the competition, it is the clock. Jim Harris has spent 25 years selling food and beverage software to the companies...
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Viral Chinese Restaurant Great Fountain's Anna Ping Discusses Tradition vs Innovation
Her parents immigrated to Canada and opened a Hong Kong style fast food stall in Scarborough in 2015. Then social media found it. Anna...
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Jamie Henderson of Wagamama on Food Innovation and Team Culture with Kieron Bailey
Watermelon tuna and vegan squid made from king oyster mushrooms. Jamie Henderson is a food development chef at Wagamama, eighteen years in hospitality and...
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Anton Kinloch & Susan Tung: Overcoming Challenges In Opening Restaurants & Cocktail Bars
Two months from decision to open doors. Anton Kinloch opened Lone Wolf Cocktail Bar in Kingston, New York, under exactly the kind of time...
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Chef Way & Restauranteur Susan Tung: Building Sustainable Restaurant Systems
A restaurant is a business first. Susan Tung grew up a restaurant kid in her family’s Chinese restaurant, The Golden Wheel, and now owns...
Introduction To Restaurant Talk by Save Fry Oil
Restaurant Talk by Save Fry Oil is all about real conversations with restaurant owners and managers about what it takes to succeed. We ask...