All Episodes

Jan. 22, 2021

Leading By Example: Chef Greg Baxtrom of Olmsted

Some of the most inspiring things to come out of the pandemic have been the unexpected acts of heroism we've seen within our indu…

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Jan. 19, 2021

Mindful Management as a Catalyst for Growth: Andy Hooper of &pizza

As a leader, it takes courage to experience a problem and then chart the new course to remedy it. Vision is required to see that …

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Jan. 15, 2021

The Keys to Expansion During a Pandemic: Justin Rosenberg of Honeygrow

So many of us were unprepared for the struggles we'd experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any …

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Jan. 12, 2021

The New Breed of Restaurateur: Camilla Marcus of West~Bourne

Cross-training to composting, there's a new breed of restaurateur out there. They're leveraging the newest restaurant tech and st…

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Jan. 8, 2021

Lessons In Leadership: Howard Solomon of Solomon 2.0

I am not a great leader but I certainly aspire to be one and I've gotta believe that's half the battle. Any improvements I've mad…

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Jan. 5, 2021

The Future of Food Media: Antonio Diaz of Life & Thyme

Today, I might come off as a little hypocritical. I've had the good fortune of having my brands grace the pages of almost every f…

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Jan. 1, 2021


We have several new projects launching in 2021. Here's a preview!

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Dec. 29, 2020

FULL COMP Season 3 Trailer

In Season 3, the restaurant revolution is taking a new shape. As we see our way out of the pandemic the new ideas and strategies …

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Dec. 25, 2020

Season 2: My Favorite Lessons

No different than Season One, I find it impossible to pick out my favorite episodes from Season 2.

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Dec. 22, 2020

Using Wine as a Tool for Change: Julia Coney of BlackWineProfessionals

For many of us, wine is hard. It’s a world with a language all its own and there’s just something about it that’s always made fee…

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Dec. 18, 2020

Building a Brand to Create an Empire: John Seymour of Sweet Chick

We all do it. We look at someone else’s restaurant in awe, wondering how they got a custom shoe deal or lines out the door. When …

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Dec. 15, 2020

Taking the High Road: Saru Jayaraman of One Fair Wage

2020 has been the most educational year of my life. It’s amazing what you see when you take a moment to look around.

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Dec. 11, 2020

The McDonald's of Nutritious Food: Sam Polk of EveryTable

Can good, nutritious food be reasonably priced?

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Dec. 8, 2020

The Restaurateur of Tomorrow: Irene Li of Mei Mei

Vulnerability is the superpower that can change the world and, in the moment, is changing the face of the hospitality industry.

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Dec. 4, 2020

The $50 Million Deli: Ari Weinzweig

I bought into the same dream you did: build a restaurant, make it successful, rinse and repeat.

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Dec. 1, 2020

The Business of Bravery: Robert Egger, founder of the LA & DC Kitchens

You can’t talk to Robert Egger without asking yourself one simple question: What have I done with my life?

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Nov. 27, 2020

The Education of a Celebrity Chef: JJ Johnson founder of Field Trip

Stalking is illegal but I don’t know how else I would describe the process I used to book Chef JJ Johnson for the show.

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Nov. 24, 2020

Building the Next Fried Chicken Empire: Max Sheets, founder of Chick …

If there’s only one lesson to be learned from helping someone open a restaurant it’s that it would be a bad idea to open up one y…

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