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PODCAST

So You Want to Run a Restaurant?

So You Want to Run a Restaurantis a podcast fromBack of Housethat goes behind the scenes with restaurant owners and operators across the country to talk candidly about the realities of the restaurant business. Each episode dives into the unfiltered realities of running a restaurant - the wins, the challenges, the late nights, and the lessons learned along the way. Whether you work in hospitality or are simply restaurant-curious, you’ll hear real stories and candid insights from the people who

arts food

All Episodes

00:48:16

How to Run Your Restaurant like a Tech Startup with...

So You Want to Run a Restaurant? ·

2021/08/31

In this episode, we interview entrepreneur Joelle Parenteau, Founder and Owner of Wolf Down. With locations in both the USA and Canada, Wolf Down is known for its hyper-focused, Berlin inspired street food menu—especially their mouthwatering German Döner that can be made for meat-lovers or vegans. Joelle shares how she’s managed to nimbly run her business like a tech startup, the technology she can’t live without and her love for third party delivery. She also dives into Wolf Down’s hiring

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00:47:06

Canada’s Craft Beer Scene with Founder & CEO of Tap &...

So You Want to Run a Restaurant? ·

2021/08/17

Daniel Frankel, Founder & CEO of Tap & Barrel Group joins us for a conversation exploring Canada’s craft beer scene. In just under ten years, Tap & Barrel Group has become the largest purchaser of craft beer in the B.C. province of Canada. The restaurants are well known for their marquee locations, environmental stewardship (they’ve eliminated a whopping 1 million bottles and their locations are built using 80% reclaimed materials), and commitment to supporting local purveyors of food,

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00:54:16

Tipping Culture, Restaurant Operations & Staffing...

So You Want to Run a Restaurant? ·

2021/08/03

Zach and Claudia discuss the landscape of restaurant online ordering including the pros and cons of third-party services, whitelabeled management programs, in-house delivery platforms, and the items that travel well (and those that don’t). We’re then joined by Brandon Styll, Owner of Newlight Hospitality Group and the host of Nashville Restaurant Radio. Brandon has been in Nashville and the restaurant industry for over 30 years. He talks to us about how his restaurants are handling labor issues,

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00:51:36

Virtual Brands and Restaurant Operations Bootcamp...

So You Want to Run a Restaurant? ·

2021/07/20

Restaurant managers, owners and operators - you won’t want to miss this episode! Virtual brands vs. ghost kitchens are discussed in depth throughout this podcast episode. Zach and Claudia then interview Dave Miller, Owner of Chicago’s Baker Miller, on his experience running and scaling successful restaurants and a virtual brand. Dave is one of the original founders of Chicago’s wildly popular Bang Bang Pie and has launched his own virtual brand, Millers Bagels. This episode is loaded with

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00:53:28

Michelin Star and Award Winning Pastry chef for Maple...

So You Want to Run a Restaurant? ·

2021/07/06

In this episode, TikTok, the power of social media and its ongoing influence over the foodie scene is discussed, including Chicago’s Beacon’s Donuts rise to instant success that all started from one viral video. Zach and Claudia then interview Michelin Star and Award Winning Pastry chef, Aya Fukai. Aya owns and operates Aya Pastry in Chicago’s West Town neighborhood which was listed as the Top 100 Best Bakeries in America by Food & Wine Magazine. Her other awards include Eater’s National

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00:52:37

How a Restaurant Raised $250K in Crowdfunding to...

So You Want to Run a Restaurant? ·

2021/06/22

From online ordering to QR codes, Zach and Claudia talk about how omnichannel solutions are impacting the restaurant experience and what you can do to beef up your presence in this ever more important digital world. Sherree Goldstein, owner and operator of Pittsburgh’s Square Cafe, then joins us for an interview to talk about how her restaurant is supporting their local community - and how that community is giving back. While many restaurants were closing their doors during 2020, she and her

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00:44:40

Celebrating Black Culture, Community & Success with...

So You Want to Run a Restaurant? ·

2021/06/08

In this episode, Zach and Claudia discuss the power of food service industry loyalty programs and how they’re helping businesses keep a steady flow of returning customers. Darel Ross, Co-Owner of Forty Acres Soul Kitchen, talks to us about how his restaurant is celebrating soul food’s authentically American heritage and history and what it represents by inviting everyone to come together to celebrate black culture. Darel also discusses how the team at Forty Acres is supporting a more inclusive

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00:54:26

Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne...

So You Want to Run a Restaurant? ·

2021/05/25

Zach and Claudia talk about the rise of restaurant pop-ups and then interview award-winning chef and owner of Atlanta’s critically acclaimed Buttermilk Kitchen, Suzanne Vizethann. Chef Suzanne talks about her experience building Buttermilk Kitchen, the advice she got from Guy Fieri, her cookbook, and her popular gourmet-style biscuit pop-up, Milkdrop. References: NPR On the Line The Balance Auguste Escoffier

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00:56:45

How Innovation Hubs Shape Restaurant Trends (with...

So You Want to Run a Restaurant? ·

2021/05/11

We’re kicking off Season 1 with a conversation on where the restaurant industry’s at today, and where we’re headed in the months and years ahead. In this episode, Zach and Claudia talk plant-based meats and then explore the future of restaurants with Mandy Tahvonen, VP & Managing Director of Relish Works. This Chicago-based foodservice innovation hub is exploring the future of the food and restaurant industry. Check out Relish Works’ recently released to the public report, “The Road Ahead:

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00:02:10

Welcome to the So You Want to Run a Restaurant Podcast!

So You Want to Run a Restaurant? ·

2021/04/30

So You Want to Run a Restaurant (SYWTRAR) is a brand-new 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, this podcast, is dedicated to celebrating the work, wisdom, and innovation changing the

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