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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 and foodservice business.Whether you"re dreaming of opening your first restaurant or already in the thick of it, this podcast has unfiltered stories, restaurant management and operations tips, and the lessons that only come from actually living in the foodservice industry. Each episode dives into

arts food

All Episodes

00:39:33

Maya Madsen: So You Want to Turn Your Side-Hustle...

So You Want to Run a Restaurant? ·

2026/03/03

How This Cookie Company Went from Farmers Market to 10,000% Growth Overnight | Maya Madsen of Maya's CookiesWhat happens when a home baker goes viral - and suddenly has 10,000 orders she has no idea how to fulfill? In this episode, we sit down with Maya Madsen, Founder & CEO of Maya's Cookies, a vegan bakery and nationwide cookie shipping company built from scratch in her San Diego kitchen. Maya shares the real, unfiltered story of launching a food business with no culinary school

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00:31:26

Hengam Stanfield: So You Want to Fail, Learn From...

So You Want to Run a Restaurant? ·

2026/02/24

If you’re a restaurant owner who wants to scale — this episode is a masterclass.Hengam Stanfield, co-founder of Matengas Pizzeria in San Antonio, shares exactly how she and her husband went from zero restaurant experience to building seven locations. They bought a failing pizzeria that was $200K in the red, and engineered it into San Antonio's number 1 pizza place. In this episode, we break down: • How to turn around a failing restaurant • Why obsessing over sales comes before

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00:32:24

Kizzy Patel & Jesse Smith: How to Go From Working in...

So You Want to Run a Restaurant? ·

2026/02/17

Running a restaurant is hard. Running one inside a 130-year-old train depot? That’s a whole different story.In this episode, we sit down with Kizzy Patel and Jesse Smith, partners at Kimball House in Decatur, Georgia - a restaurant known for its legendary oyster program, classic cocktails, and precise hospitality. But behind the glow of vintage light fixtures and perfectly shucked oysters is the reality of stewarding a historic property, navigating preservation rules, maintaining aging

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00:33:25

Andy Elliott: So You Want To Go From Farmer's Market...

So You Want to Run a Restaurant? ·

2026/02/10

This week’s guest is a big one. We’re heading to Traverse City, Michigan to sit down with Chef Andy Elliott of Modern Bird - fresh off being named one of the New York Times’ 50 Best Restaurants in America and now a nominee for the 2026 James Beard Awards. Andy shares his full-circle journey from Chicago’s fine dining scene (Boka, GT Fish & Oyster, RIA) to building one of the most celebrated restaurants in a small but mighty food town. We talk about starting out selling hand pies at the

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00:31:56

Natalia Lepore Hagan: So You Want to Go Culinary...

So You Want to Run a Restaurant? ·

2026/02/03

In this episode of So You Want to Run a Restaurant, we sit down with Natalia Lepore Hagan, founder of Midnight Pasta Philadelphia, an immersive, experience-driven pasta concept redefining what dining can be.Midnight Pasta isn’t a traditional restaurant, it’s a ticketed pasta-making experience where guests arrive for cocktails, jump into a high-energy, hands-on pasta class, and then gather for a five-course, family-style dinner made from the pasta they create themselves. It’s part dinner, part

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00:32:51

Chef David Standridge: So You Want to Create an...

So You Want to Run a Restaurant? ·

2026/01/27

In this episode of So You Want to Run A Restaurant, we sit down with Executive Chef David Standridge - James Beard Award Winning Chef and Partner of The Shipwright’s Daughter and Mystic Fish Camp - to trace his journey from home cooking to Michelin-starred kitchens, and ultimately to leading one of the most forward-thinking seafood movements in the country in Mystic Connecticut.Chef David opens up about the brutal reality of elite kitchens, the pressure behind accolades, and why chefs must move

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00:27:39

Gustavo Fuentes: So You Want to Build a 5-Star Rated...

So You Want to Run a Restaurant? ·

2025/12/09

In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants.Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region. You’ll hear how Gustavo turned community love into real momentum, why

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00:28:10

Jon O'Connor: So You Want To Build a Booming Craft...

So You Want to Run a Restaurant? ·

2025/12/02

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O’Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy.Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits,

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00:26:41

Chef Carlos Lopez Muñoz: So You Want to Open a Modern...

So You Want to Run a Restaurant? ·

2025/11/18

In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago’s most talked-about new Oaxacan restaurants 🌆. Carlos shares his inspiring journey from childhood kitchens in Oaxaca, Mexico 🇲🇽 to playing professional soccer in Finland, to coming back to his roots to lead the charge in modern Mexican fine dining.He opens up about how his grandmother’s cooking sparked his lifelong love for food, the lessons he’s carried from sports to the

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00:18:30

Mallory Squibb: So You Want to Open a Coffee, Wine &...

So You Want to Run a Restaurant? ·

2025/11/11

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕🍷🧀Ever dreamed of opening your own coffee shop, wine bar, or café? In this episode of So You Want to Run a Restaurant, hosts Claudia Saric and Spencer Michiel sit down with Mallory Squibb, co-owner of Squibb Coffee & Wine Bar in Grand Rapids Michigan, to share the real story behind launching a successful neighborhood café with multiple locations. Mallory walks us through how she turned her passion for coffee, wine, and

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00:36:13

Chef Jack Logue & Partner Chris Miller: So You Want...

So You Want to Run a Restaurant? ·

2025/11/04

🎙️ So You Want to Reinvent an Iconic NYC Restaurant - The Lambs Club NYCIn this episode, we sit down with Executive Chef & Partner, Jack Logue and Partner, Chris Miller, from New York City’s legendary Lambs Club 🗽 to talk about their incredible journeys in hospitality and what it takes to breathe new life into a classic. From their early days in the restaurant world 👨‍🍳 to leading one of Manhattan’s most storied dining destinations, they share how they’re honoring tradition while

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00:32:50

Chris Andrus, Mitten Brewing Co: So You Want to Run a...

So You Want to Run a Restaurant? ·

2025/10/28

🍕🍺 From Firehouse to Fan Favorite! We sit down with Chris Andrus, co-founder of The Mitten Brewing Company in Grand Rapids, Michigan at the Gordon Food Service Food Show - a baseball-themed brewery and pizzeria known for its motto: Eat Pizza, Drink Beer, Do Good.Chris shares how he turned a 1900s firehouse into a thriving craft brewery, the challenges of scaling to multiple locations, and why community and philanthropy are baked into everything they do. Plus… 👻 there might just be a ghost

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00:37:44

Mo Jessa: So You Want to Go From Dishwasher to Executive

So You Want to Run a Restaurant? ·

2025/10/21

🔥 Mo Jessa, Earl’s Restaurants: So You Want to Go From Dishwasher to Executive 🍽️In this episode, Mo Jessa shares his incredible 30-year journey at Earls Restaurants, where he started as a dishwasher and rose to become the first non-family President of the company. 💪 Mo dives into how he helped reimagine the Earls brand, expanding it to 70+ locations across North America 🌎 and leading a team of over 7,000 people. He reflects on what it takes to build a culture of ownership, accountability,

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00:38:51

Shawn Walchef: So You Want a Restaurant Everyone...

So You Want to Run a Restaurant? ·

2025/10/14

🔥 How Cali BBQ Turned Digital - and Why Every Restaurant Needs to Think Like a Media Company 🎥In this episode, Shawn Walchef, founder of Cali BBQ 🍖 and Cali BBQ Media 💻, shares how he built a San Diego barbecue restaurant into a national digital hospitality brand. From opening in 2008 to launching a full media arm, Shawn breaks down how storytelling, community, and technology fueled his success. He opens up about pivoting during the pandemic, embracing social media and video 📱, and how

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00:40:42

Carmen Rossi: So You Want to Build a Hospitality Empire?

So You Want to Run a Restaurant? ·

2025/10/07

We sit down with Chicago hospitality powerhouse, Carmen Rossi, Owner of 8 Hospitality, who’s behind some of the city’s most notable restaurants and nightlife experiences. Carmen opens up about the highs and lows of building restaurants, and why community, culture, and resilience matter more than ever in hospitality.We talk about: ✨ The realities of running restaurants (beyond the glam) ✨ Lessons from failure and bouncing back ✨ How the restaurant experience means more than ever today ✨

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00:30:31

Pitmaster Charles Wong: So You Want to Redefine BBQ...

So You Want to Run a Restaurant? ·

2025/09/30

🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups. He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and

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00:26:00

Bridget Foy: So You Want to Keep a 40-Year Restaurant...

So You Want to Run a Restaurant? ·

2025/09/23

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia’s most iconic restaurants, Bridget Foy’s, to talk about resilience, reinvention, and community. Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. She opens up about how she balances preserving her family’s legacy with

en

00:34:05

Chef Paul Smith: So You Want to Be Appalachia’s First...

So You Want to Run a Restaurant? ·

2025/09/16

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in

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00:01:33

We're back for Season 4!

So You Want to Run a Restaurant? ·

2025/08/27

We’re Back! So You Want to Run a Restaurant, powered by Back of House, is back! And this time, with a new co-host! Claudia is joined by Spencer, a lifelong restaurant pro, as they pick up where the show left off: telling restaurateur stories across the nation, having real conversations about what’s changing in the industry, and sharing tips, insights, and inspiration you can actually use. Whether you’ve been with us since day one or you’re just tuning in, get ready for new guests, same great

en

00:38:37

Cultivating Culture and Growing Thoughtfully with...

So You Want to Run a Restaurant? ·

2023/04/18

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.

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