BOH/FOH

Chopped it up with an industry veteran today and it reminded me of this story. Short and sweet. Support the show

Listen to how 3 ingredients can become a cities cultural icon in hospitality. Support the show

We all need somewhere to go. Support the show

I've been through 4 restaurant openings either as a partner or manager. I've learned that the process is unpredictable to be sure. Working with city and county agencies can be difficult but that's just scratching the surface. There's also the vendors, locals, foodies, the Yelp! Elite and other wildlife. In this episode we talk to a recently minted restaurant owner. Support the show

Plumbing is kind of the vascular system of a restaurant. When you’re working with grease, running a dishwasher hundreds of times a day, and have a dozen sinks needed for washing and cooking… any disruption can be cataclysmic to operations. In my time, we had more plumbing issues than I can count… And, when plumbing goes bad, you know it in a hurry. It was hard to pick a single story to best exemplify how hairy pipes can get… but I’ll start with this one.

BOH/FOH A podcast for folks in the hospitality industry on both sides of the pass featuring stories both inspiring and the occasionally disappointing. The interviews are anonymous, as are the establishments. The intention behind the recordings are to celebrate those working in the trenches, elucidate on some interesting human behavior in restaurants and celebrating what makes the industry exciting… to some.