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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

00:39:11

Chef Shachi Mehra: So You Want to Launch a CPG Brand...

So You Want to Run a Restaurant? ·

2026/04/21

What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand?In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone. Shachi shares the exact experience that made her realize

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00:38:24

Dara Lyubinsky: So You Want To Launch a Private Chef...

So You Want to Run a Restaurant? ·

2026/04/14

So you want to launch a private chef business? 👩‍🍳 In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team. Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the

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00:41:01

Codi Bates: So You Want to Build a Better Restaurant...

So You Want to Run a Restaurant? ·

2026/04/07

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.Cody shares her journey from a 22-year-old barista and student to running multiple restaurants,

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00:29:48

Alam Mendez Florian: So You Want to Open A Mexican...

So You Want to Run a Restaurant? ·

2026/03/31

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC. Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian. Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City,

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00:31:03

Valerie Mnuchin & Chef Armond Joseph: So You Want to...

So You Want to Run a Restaurant? ·

2026/03/24

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter IslandJoin Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant. From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in

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00:30:28

Zoey & Lydia Heyn: So You Want to Launch a Food Truck...

So You Want to Run a Restaurant? ·

2026/03/17

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town.The challenge? She was 15 and couldn’t drive. So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts. Today Zo’s Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff

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00:34:29

Alfredo Arcobelli: So You Want To Become a Private Chef?

So You Want to Run a Restaurant? ·

2026/03/10

What does it really take to become a private chef?In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family’s restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time. After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into

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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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