CULINARY MECHANIC

Simon's email: simon@culinarymechanic.com

Expense Account Magic- Unlocking Restaurant Success with Laura Wilber

Tue, 16 Jul 2024 22:28:00 GMT

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka talks to Laura Wilber, a sales expert who helps restaurants acquire and retain expense account guests. Laura shares her unique perspective from both sides of the dining experience and reveals how restaurants can tap into the lucrative business traveler market through strategic partnerships.

Follow and Connect with Laura

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⁠www.culinarymechanic.com⁠⁠

Simon's email: simon@culinarymechanic.com

From Farm to Food Broker: An Unconventional Culinary Journey with Jeff Fell

Tue, 09 Jul 2024 13:00:00 GMT

In this episode of The Culinary Mechanic Podcast, host Simon Zatyrka talks with Jeff Fell of Fell Into Food about his unique path in the culinary world. From growing up on a farm to becoming a food broker, Jeff shares insights on industry trends, the importance of systems in kitchens, and the evolving role of technology in food service. The conversation explores the changing landscape of culinary careers and the value of adaptability in the modern food industry.

Jeff Fell grew up on a small farm in Central Illinois and later moved to the Chicago suburbs to pursue a passion for cooking at culinary school. His career began in the casino industry, providing a solid foundation in high-pressure culinary environments. Jeff then transitioned to non-commercial contract food management in colleges, where he dedicated over seven years to refining their expertise. In a subsequent corporate role, Jeff supported multiple functions including purchasing, recipe and menu development, and food safety programs. Currently, he is fully committed to his podcast, which focuses on various culinary topics. Additionally, Jeff has ventured into the food brokerage industry and performs on-screen work for several equipment brands, showcasing their versatile skill set and industry knowledge."

Connect with Jeff

YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood Website: FellintoFood.com Jeff's email: fellintofood@gmail.com

Follow and Connect with Simon

⁠⁠Simon's LinkedIn⁠⁠

⁠⁠Simon's Instag ram⁠⁠

Simon's Tiktok

Culinary Mechanic on YouTube

⁠Book a Call with Simon

Simon's email: simon@culinarymechanic.com

Revolutionizing Restaurant Profitability with Jordan Silverman

Tue, 02 Jul 2024 13:00:00 GMT

In this episode, Simon Zatyrka interviews Jordan Silverman, CEO of Starfish, about his journey from line cook to tech entrepreneur. Jordan shares insights on using AI to help restaurants boost profitability, the changing landscape of food delivery, and balancing work with personal life as a startup founder.

Jordan is the CEO and Co-Founder of Starfish. Prior to Starfish he was the VP of Customer Success at MarketMan. Starfish helps restaurants automate P&L analysis using AI. Resulting in less time in front of computers for your team, lowered costs, and increased profits.

Connect with Jordan

Website - https://www.usestarfish.com/ Jordan's LinkedIn - https://www.linkedin.com/in/jordansilverman/ TikTok - https://www.tiktok.com/@starfishsoftware Connect with Simon

⁠www.culinarymechanic.com⁠⁠

⁠⁠Simon's LinkedIn⁠⁠

⁠⁠Simon's Instagram⁠⁠

⁠⁠Book a Call with Simon

Navigating Your Restaurant Career Growth with Christin Marvin

Tue, 25 Jun 2024 21:51:00 GMT

In this episode of the Culinary Mechanic Podcast, host Simon interviews Christin Marvin, a restaurant consultant and leadership coach. They discuss their parallel journeys in the restaurant industry, from entry-level positions to management roles. Christin shares insights on effective leadership, the importance of clear expectations, and strategies for career advancement in the restaurant/hospitality world.

Connect with Christin

www.solutionsbychristin.me

Christin's LinkedIn

Christin's Instagram

Christin's Podcast: No Hesitations Podcast

Connect with Simon

⁠www.culinarymechanic.com⁠

⁠Simon's LinkedIn⁠

⁠Simon's Instagram⁠

⁠Book a Call with Simon

Unleashing the Power of Training, Systems and Leadership with Jason Berkowitz

Thu, 20 Jun 2024 19:43:48 GMT

In this episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Jason Berkowitz of Arrow Up Training to discuss the journey from entry-level restaurant work to leadership roles. They explore the importance of systems, communication, and employee development in creating successful restaurant operations. Jason shares insights from his extensive experience in the industry, offering valuable advice for aspiring leaders and established restaurateurs alike. Connect with Jason

Jason's Instagram

Jason's LinkedIn

www.arrowuptraining.com

Connect with Simon

www.culinarymechanic.com

Simon's LinkedIn

Simon's Instagram

Book a Call with Simon

Embracing Simplicity and Unlocking Your Potential with Ryan Brown

Tue, 04 Jun 2024 20:05:10 GMT

In this episode, host Simon and guest Ryan Brown delve into the evolution of the culinary industry, from the "pirate" days to the pursuit of simplicity and balance. Ryan, a seasoned hospitality professional and the founder of Union38, shares his journey, from working in Michelin-starred restaurants to becoming a stay-at-home dad and launching his own advisory business. They discuss the importance of finding mentors, cultivating hobbies outside of the kitchen, and embracing the beauty of uncomplicated, yet exceptional, cuisine. This conversation offers valuable insights for both aspiring and experienced chefs, as well as anyone interested in the dynamic world of food and hospitality. Ryan's website

Ryan on LinkedIn

Finding Your True Passion and Aligning Your Business with Scot Turner

Wed, 29 May 2024 19:54:42 GMT

In this insightful episode, Simon Zatyrka interviews Scott Turner, the founder of Auden Hospitality, a consulting firm dedicated to helping hoteliers create exceptional food and beverage experiences. Scott shares his journey of leaving the corporate world twice to rediscover his true passion, and how he built a business around his values and principles. He emphasizes the importance of staying true to your calling, understanding your niche, and creating sustainable concepts that align with your core beliefs. website: www.audenhospitality.com

LinkedIn: scot-turner

IG: scot_auden

If you'd like to see how Culinary Mechanic can help you run your kitchen like a well-oiled machine, click here

How to Blend the Art and Science of Cooking for a Fulfilling Career with Luke Simonds

Tue, 21 May 2024 13:00:00 GMT

In this episode, we dive into the captivating journey of Luke Simonds, a seasoned chef who transitioned from the high-pressure environment of fine dining to the world of foodservice equipment sales. Our guest shares his experiences climbing the ranks in competitive kitchens, developing recipes for renowned natural foods grocery stores, and ultimately finding a unique balance between artistry and science in cooking. Listen in as he discusses the challenges and rewards of adapting to different culinary roles, the importance of team building and leadership, and how his current position at Ignite Food Service Solutions is shaping his career in unexpected ways.

Find Luke on LinkedIn: here

Ignite food Service Solutions

Unlocking Restaurant Success - Prime Costs and Hospitality Insights with Christopher Wells (part 2)

Tue, 14 May 2024 12:00:00 GMT

Join us as we continue the Conversation with Christopher Wells. In this episode, we delve into the intricate world of restaurant operations with a seasoned restaurant operator and consultant. Through his wealth of experience, Christopher shares anecdotes and insights that uncover the often overlooked secrets to restaurant success. From cost analysis to the pivotal role of hospitality, this conversation offers invaluable lessons for anyone in the restaurant industry or aspiring restaurateurs.

website:⁠ https://www.piecemeal.io/⁠

IG: ⁠@piecemeal_ceo⁠

LinkedIn: ⁠@wellschristopher⁠

Piecemeal LinkedIn: ⁠https://www.linkedin.com/company/piecemeal---menus-reimagined/⁠

From Kitchen Chaos to Tech Startup with Christopher Wells (part 1)

Tue, 07 May 2024 12:00:00 GMT

Join Christopher Wells, the founder and CEO of Piecemeal, in a dynamic conversation on his journey from the chaotic world of restaurant kitchens to the innovative realm of restaurant tech. Christopher shares anecdotes from his early days as a dishwasher, revealing how his adrenaline-fueled personality found its match in the fast-paced energy of the culinary world. Through insightful storytelling, he delves into the intricacies of restaurant operations, highlighting the importance of systems and teamwork in achieving excellence. Discover the genesis of Piecemeal, a revolutionary platform designed to empower restaurant owners with intuitive tools for sales prediction, inventory management, and more. website: https://www.piecemeal.io/

IG: @piecemeal_ceo

LinkedIn: @wellschristopher

Piecemeal LinkedIn: https://www.linkedin.com/company/piecemeal---menus-reimagined/

The Stories, Events and Path that Create a Tech Entrepreneur with Josh Sharkey (part 2)

Tue, 30 Apr 2024 13:00:00 GMT

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of Meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution.

Josh Sharkey - CEO & Co-Founder, Meez

The founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.com

instagram: @getmeez

@joshlsharkey

LinkedIn: @joshua-sharkey

@getmeez

The Value of the Pursuit of Excellence with Josh Sharkey (part 1)

Wed, 24 Apr 2024 18:51:21 GMT

Join host Simon Zatyrka on the Culinary Mechanic Podcast for an insightful conversation with Josh Sharkey, founder of Meez, a revolutionary software transforming recipe management and restaurant operations. From his humble beginnings cooking at home to becoming a celebrated chef, Josh shares his journey through the culinary world and the unexpected twists that led him to entrepreneurship. Discover how a relentless pursuit of excellence and a passion for innovation shaped Josh's career, offering valuable insights for aspiring chefs and entrepreneurs alike.

Balancing Culinary Creativity and Industry Impact with Anthony Bucco

Tue, 16 Apr 2024 12:00:00 GMT

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his engaging conversation with Anthony Bucco, a seasoned professional in the culinary world and Senior VP of Landmark Hospitality. They delve into the multifaceted aspects that make a chef stand out beyond just culinary skills, discussing the superhero-like responsibilities chefs often carry. From the importance of industry impact to the harmony of balancing kitchen creativity with managerial duties, Bucco shares insights from his 30 years in the industry. This episode is a testament to the passion and dedication that drives the culinary world forward.

The Role of Mentorship and Learning the "why" in Culinary Success with Anthony Bucco

Tue, 09 Apr 2024 19:49:13 GMT

Join us as we delve into the culinary universe with Anthony Bucco, Senior Vice President of Landmark Hospitality. Discover the art of transforming historic landmarks into extraordinary dining spaces, as Anthony shares insights into his career journey from culinary school to the bustling kitchens of New York City and New Jersey.

LinkedIn: @Anthony Bucco

Instagram: @landmakhospitality

Facebook: Landmark Hospitality

Anthony's Bio:

Anthony Bucco, celebrated mentor to his hospitality peers and noted top chef – serves as Landmark Hospitalities resident culinary innovator. Bucco, collaborates with the Landmark Hospitality stable of Chefs to oversee the development of menu programming, signature events, brand standards and defining career paths for up-and-coming talent.

Anthony is an industry thought leader whose accolades in the kitchen are only matched by his community engagement outside of it. Advocating for the industry he loves, Bucco is currently on the Executive Board of the New Jersey Restaurant and Hospitality Association, working diligently at a state and national level to ensure sustainability for the industry's business owners and work force. Bucco also sits on the boards of the Art of Hospitality.

Bucco's career is highlighted by being awarded 4 stars in the Star-Ledger; for his work at each Stage Left, Uproot, The Ryland Inn, and Restaurant Latour. Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four-star review New Jersey Monthly has given in almost two decades, with Eric Levin noting Bucco was "a gifted chef whose time has come." Among other professional acknowledgement, Bucco has received The New York Times' highest rating (Excellent), & AAAs coveted Four Diamond Award.

Creating Memories, Sharing Knowledge and the Craft of Intention with Pablo Valencia

Tue, 02 Apr 2024 19:53:15 GMT

Join us as we delve into the world of culinary craftsmanship with Pablo Valencia, the mastermind behind "Scratching the Plate" from Tucson, Arizona. From dishwashing beginnings to the art of fire cooking, Pablo shares his journey rooted in family traditions and the power of food to evoke cherished memories. Discover the beauty of cooking with intention, the magic of unexpected flavor pairings, and the wisdom gained from years in the kitchen.

Instagram: @scratchingtheplate

Facebook: @scratchingtheplate

Simon's Journey: Vol. 3

Fri, 29 Mar 2024 00:49:13 GMT

Join Simon as he takes you on a culinary rollercoaster through his chef journey. From the highs of creating exquisite dishes in upscale clubs to the challenges of burnout and navigating the turbulent waters of the COVID-19 pandemic, Simon shares his candid experiences and lessons learned along the way. Discover the heartwarming stories, the intense kitchen moments, and the resilience that defines a chef's journey in this captivating podcast.

The Power of Storytelling: Transcending the Role of Chef with Jensen Cummings

Thu, 01 Feb 2024 21:30:00 GMT

Join us in this episode as Chef Journeys takes an unexpected turn with guest Jensen Cummings, who has not only transcended the chef role but has ventured into the world of media and marketing. Jensen shares his captivating journey, starting from being the fifth consecutive generation of chefs in his family to navigating the restaurant industry's highs and lows. Discover the pivotal moment that led Jensen to reevaluate his path and transition into the diverse realms of consulting, event production, and media. Hear about the surprising revelations, challenges, and successes as Jensen brings his unique storytelling skills from the kitchen to the digital space.

Jensen Cummings (@jensencummings) is a fifth-generation Chef and Restaurateur based in

Denver, CO. Jensen is a multi-cultural storyteller, pulling from his own

heritage being of Japanese, French and Irish descent, along with his upbringing

in Germany and southern California. He began his career at 17 years old as a

dishwasher. He spent the last twenty-plus years working across the industry

from cook to server to bartender, Cicerone, Fermentationist, General Manager,

Owner, Media Personality, Keynote Speaker, Strategist and Consultant.

Cummings is innovating F&B models with his four

hospitality focused businesses: consulting firm - Fortune Cookie Concepts,

merch shop - Restaurant

Swagger, event production company - Denver Culinary Events, and media and marketing studio - Best Served Creative

which produces Best Served

Podcast, and it's shows - Restaurant News

Roundup, Restaurants In Pop-Culture, Restaurant Techno Babble, Restaurant

Sector Spotlight and Restaurant

Idea Factory, as well as several shows outside

the restaurant industry.

Where to find Jensen:

Websites:

Best Served Podcast

Denver Culinary Events

Restaurant Swagger

Social:

Facebook -

@Jensen Cummings

@Best Served Podcast

@DenverCulinaryEvents

@Restaurant Idea Factory

Instagram -

@JensenCummings

@BestServedPodcast

@RestaurantSwagger

@RestaurantIdeaFactory

Tik Tok -

@JensenCummings

@ChefJensenCummings

@BestServedPodcast

@RestaurantIdeaFactory

LinkedIn -

@Jensen Cummings

@Restaurant Idea Factory

YouTube -

@Best Served Podcast

@Restaurant Idea Factory

@JensenCummings

Simon's Journey: Vol. 2

Thu, 25 Jan 2024 16:00:00 GMT

Chef Simon reflects on the whirlwind years he spent cooking in Santa Barbara and Los Angeles, from the high-pressure kitchens of the Four Seasons to the celebrity-filled chaos of the Viceroy Hotel. He recounts his journey from a good cook to a decent manager, learning valuable lessons about leadership, stress, and the importance of knowing when to say enough. Buckle up for a wild ride through the LA culinary scene, filled with late nights, Red Bull-fueled rushes, and the occasional star sighting.

Simon's Journey: Vol. 1

Thu, 18 Jan 2024 23:00:00 GMT

Embark on a riveting episode of Chef Journeys as Simon, aka the Culinary Mechanic, steps into the spotlight to share the remarkable tale of his culinary expedition. From his humble beginnings as a 17-year-old garnish guy in a New Mexico restaurant to the chaos of running a beachfront eatery in Massachusetts, Simon takes you through the highs and lows that shaped his unique chef journey. Get ready for an engaging narrative filled with passion, perseverance, and a love for the art of cooking.

The Epic Odyssey of a Certified Master Chef with Tom Griffiths

Thu, 18 Jan 2024 15:00:00 GMT

Join us in this captivating episode as Certified Master Chef Tom Griffiths shares the inspiring story of his culinary journey, from the glamorous kitchens of Le Cirque to the intense challenges of earning the prestigious Master Chef title. Discover the sacrifices, the passion, and the unwavering dedication that fueled his ascent to culinary greatness.

Simon and Chef Tom delve deep into the challenges chefs face, touching on income disparities, burnout, and the evolving culinary landscape. Tom advocates for chefs to play a crucial role in decision-making, emphasizing the importance of delivering delicious, healthy food and envisioning a future where chefs contribute to communities, particularly in schools and senior care facilities. The episode leaves listeners contemplating the profound intersection of culinary expertise, corporate dynamics, and the need for positive change within the industry. "Chef Journeys" continues to unravel the intricate threads of the culinary world, inviting listeners to reflect on the delicate balance between passion, sustainability, and the evolving nature of the industry.

From Grandma's Kitchen to Stadium Chef with Gilda Sanchez-Menick

Wed, 10 Jan 2024 16:00:00 GMT

In this captivating episode of Chef Journeys, host Simon Zatyrka is joined by the remarkable Gilda Sanchez Menick, an expert in the art of feeding crowds. From banquets to catering and grand events, Gilda shares her culinary journey, starting with childhood inspiration from her Salvadorian grandmother. The discussion delves into her culinary school experience, challenges in the restaurant business, and the transition to managing colossal catering operations. Gilda's insights into organizing large-scale events, dealing with catering sales teams, and the unique dynamics of working in a stadium kitchen provide a behind-the-scenes look into the world of volume cooking. A must-listen for aspiring chefs and food enthusiasts alike.

The Rise of the Farm Chef with Seth Fernald

Wed, 13 Dec 2023 02:30:00 GMT

In this captivating episode of Chef Journeys,

Simon Zatyrka engages in an insightful conversation with Chef Seth Fernald, the

resident chef of Oxbow Farm and Conservation Center in Carnation, Washington.

The episode unfolds as Seth shares the remarkable story of his culinary

journey, from humble beginnings as a dishwasher to becoming a passionate

advocate for the farm-to-table movement.

Seth's culinary odyssey commences at the age of

sixteen, working as a dishwasher in a bar and grill, eventually navigating

through various kitchen roles.

The transformative influence of culinary

education at Johnson and Wales sparks Seth's passion for fine dining, fueled by

conceptual menus and inspiration from The French Laundry Cookbook.

Seth's immersion in the farm-to-table ethos gains

momentum during his tenure at Novelty Hill-Januik Winery, where collaboration

with local farmers becomes a defining aspect of his culinary approach.

Seth reflects on the addictive energy of

restaurant kitchens, conveying the perpetual pursuit of learning and refining

culinary techniques.

Chef Seth imparts valuable advice to aspiring

chefs, emphasizing the importance of asking questions and engaging in

meaningful conversations to deepen culinary understanding.

The discussion delves into the evolving nature of

the culinary industry, with Seth encouraging chefs to be open to feedback,

adapt to changes, and find joy in their work.

Insights into outdoor cooking and the profound

connection between chefs, fire, and local farmers add a unique perspective to

the conversation.

Chef Seth concludes by expressing his deep

passion for Oxbow, a farm that holds a special place in his heart, and

highlights the joy derived from creating memorable culinary experiences for

people.

Overall, this episode provides a rich tapestry of

Chef Seth Fernald's culinary philosophy, offering inspiration and valuable

insights for chefs at various stages of their culinary journey.

A Chronicle of a Private Chef with Joe Oliveira

Wed, 13 Dec 2023 02:30:00 GMT

In this episode of Chef Journeys, host Simon Zatyrka explores the fascinating world of private chefs with guest Joe Oliveira, a seasoned private chef with a journey that spans the restaurant industry to private homes.

Joe shares his introduction to the culinary world, starting as a busboy in Martha's Vineyard and gradually making his way through different roles in the kitchen.
His culinary education at Johnson and Wales led him to Boston and eventually to the West Coast, where he spent over two decades in LA.
Transitioning into the private chef realm, Joe discusses the unique dynamics of working in someone's home, emphasizing the importance of flexibility, adaptability, and understanding the household's preferences.
He delves into the interpersonal skills necessary for success, such as knowing when to engage in conversation and when to remain discreet.
Joe highlights the challenges of missing out on personal events and holidays in the culinary industry, offering advice for aspiring chefs to be aware of this aspect.

The conversation touches on the art of menu planning for private events, navigating client preferences, and the rewarding nature of becoming part of a client's extended family. Joe's insights provide valuable lessons for chefs considering a shift into private culinary experiences.

Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata

Tue, 18 Nov 2025 14:00:00 GMT

Burnout isn't a badge. It's a leak. Chef Patrick Cassata and I get under the hood on what actually keeps kitchens running: leadership reps, clean handoffs, and systems that protect people and profit. We talk delegation without martyrdom, expectations that stick, and why hospitality is the job even when tickets stack. Patrick's path from McDonald's rushes to leading an eight-figure operation is a masterclass in operational clarity. If you're an independent restaurant fighting drift, this one's a field manual.

Connect with Patrick Cassata

Instagram: https://www.instagram.com/chefonthehook/
LinkedIn: https://www.linkedin.com/in/patrick-cassata-b4585425/

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Words That Win Guests. Systems That Keep Teams with Zana Devine

Tue, 11 Nov 2025 14:00:00 GMT

If your team is guessing instead of executing, this episode is your tune-up. Zana Devine grew up inside hotels and restaurants, then spent years building cultures where standards stick, onboarding is consistent, and language turns conflict into loyalty. We break down fundamentals that actually move numbers: one way of doing things, training that equips people to win, and respectful scripts for tough moments. For independent restaurant operators who need operational clarity, this is a playbook you can run tomorrow.

Connect with Zana Devine

Youtube: https://www.youtube.com/@zanadevinehospitality

Instagram: https://www.instagram.com/zanahospitality/

LinkedIn: https://www.linkedin.com/in/zdh-rnr/
Book: "Build to Serve, Train to Lead" on Amazon

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez

Mon, 10 Nov 2025 19:43:00 GMT

You don't scale a taquería with vibes—you scale it with standards. In this episode, Jesus "Chuy" Mendez (Salud, Birmingham) shows how culture plus simple, repeatable systems drive operational clarity you can taste at the table. We get into writing real recipes (no "secret pinch"), rewarding the right behaviors, passing health inspections with confidence, and Chuy's rule of hospitality: remove inconveniences before guests ever notice. This is kitchen leadership for independent restaurants that need consistent food, clean shops, and a crew that gives a damn.

You'll learn:

How to turn SOPs into pride, not paperwork
Why visible recognition beats speeches
Fast-casual moves that keep lines tight and standards high
Where chef culture helps—or hurts—consistency

If you're ready to tighten restaurant systems, lead better, and build a culture that lasts, subscribe for weekly, operator-first tools.

Connect with Jesus "Chuy" Mendez
Website: https://www.saludbham.com/
Salud's Instagram: https://www.instagram.com/saludbham/?hl=en

Jesús's Instagram: https://www.instagram.com/jmf1988/?hl=en

LinkedIn: https://www.linkedin.com/in/jesus-mendez-8249971b2/

emaili:chuy@saludbham.com

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.

Tue, 28 Oct 2025 13:21:00 GMT

If your labor is "fine" but your profits aren't, you've got a leadership and systems problem—not a math problem. In this episode, Mac's Hospitality's Jeff Boland (9-unit beer-bikes-barbecue group in the Carolinas) gets real about building restaurant systems that actually run, cutting bloaty menus without losing soul, and measuring the right productivity signals (sales per labor hour, covers per labor hour) so your team wins without red-lining. We dig into kitchen leadership that models humility, chef culture that attracts talent, and the operational clarity independents need to grow—plus how to reset incentives so FOH stops staffing for bonuses and starts staffing for guest experience.

If you want calmer shifts and better numbers without burning people out, this one's your field manual.

Connect with Jeffrey Boland

LinkedIn: Jeffrey Boland

Website: https://www.bolandhs.com/

Company: Mac's Hospitality

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Tools That Work, Not Just Look Cool: A Pro's Guide to Real Edges with Josh Donald of Bernal Cutlery

Fri, 24 Oct 2025 18:48:00 GMT

If your knives feel "sharp" but still fight the carrot, this episode will save you time and fingertips.
We get into the craft behind truly effective edges with Josh Donald of Bernal Cutlery—what geometry really means, why knives get "wedgy" over time, and how to think about tools like an operator, not a collector. We also hit the real-world stuff: sharpening flows that hold up in busy services, when to thin versus when to replace, and how chef culture drifts into trends that don't actually help you work faster.

You'll walk away with plainspoken guidance you can use tonight—better edges, better cuts, calmer prep. Keywords: restaurant systems, kitchen leadership, chef culture, operational clarity, independent restaurant.

Connect with Josh Donald
Website: https://www.bernalcutlery.com
Instagram: @bernalcutlery

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin

Tue, 14 Oct 2025 13:00:00 GMT

Build a kitchen where you're the accelerator - not the crutch. In this episode, Chef Franck Desplechin lays out a straight path from talented-but-chaotic to calm, accountable, and scalable. We break down why sous chefs stall, how to teach leadership like a skill, and the mindset shift that turns "chef-as-hero" into "chef-as-vision." We get specific on training the "why," making yourself operationally irrelevant (on purpose), and building systems that raise standards without burning people out.

You'll leave with field-tested plays for restaurant systems, kitchen leadership, chef culture, and operational clarity—built for the restaurant operator who needs results, not theory.

Connect with Franck Desplechin
Website: cheffranck.com
LinkedIn: Franck Desplechin

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

If you want a kitchen that runs without you white-knuckling every service, subscribe to the newsletter—or book a call and let's build it.

The Weekly Manager Rhythm That Grows Real Kitchen Leaders

Wed, 08 Oct 2025 15:07:00 GMT

If your kitchen is held together by heroics, this episode is your reset. Chef Gerald Chin (Head of Culinary, MINA Group) breaks down how 30+ restaurants stay sharp: a non-negotiable expediting system, real SOPs everyone can find and use, and weekly manager reviews that grow leaders instead of babysitting them. We talk patience, holding the line on standards, and why fun and clarity can live in the same kitchen. If you're chasing consistency, culture, and operational clarity without burning out your best people, this one's for you.

You'll hear practical plays for restaurant systems, kitchen leadership, chef culture, and what it takes to run a restaurant that doesn't depend on a superhero chef.

Want a calmer, more profitable kitchen? Book a call with Simon.

Connect with Chef Gerald

Website: https://theminagroup.com/

Instagram: https://www.instagram.com/chefgeraldchin/

LinkedIn: https://www.linkedin.com/in/gerald-chin-a9676437/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/discovery

Website: https://www.culinarymechanic.com

How to Teach More, Yell Less, and Still Run a Tight Kitchen

Tue, 30 Sep 2025 21:26:00 GMT

Show Notes
Old-school training meets modern leadership. Chef Andrea Pancani spent eight years scaling teams across San Ambroeus Hospitality Group, and he's blunt about what has to change: ego down, teaching up. We dig into why "meet them where they are" isn't soft—it's the key to operational clarity.

You'll hear how daily huddles actually work when they're done right, why orders should never be placed at the end of service, and how to build a sous chef pipeline so you're not stuck doing two jobs.

If you're an independent restaurant operator trying to run a calm kitchen without losing standards, this episode delivers: systems that cut chaos, leadership that respects people, and culture that keeps your best cooks.

Connect with Chef Andrea
Email: andreapancani3@gmail.com
LinkedIn: https://www.linkedin.com/in/andrea-pancani-aa1453116/

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Ditching the "Superhero" Mentality in Restaurants

Tue, 29 Jul 2025 19:01:00 GMT

Burnout Isn't a Badge—It's a Warning Light

Nio DiPietrantonio stepped into the kitchen at 16 because someone didn't show up—and she's been showing up ever since. In this episode, Nio and Simon get real about burnout, kitchen trauma, and how to build operations that don't rely on heroics.

They talk systems that protect your people, leadership that doesn't need to shout, and why restaurants must stop normalizing chaos. From senior living to drive-throughs, this one's packed with hard-won truth and usable insight.

Topics include:
restaurant systems, kitchen leadership, chef culture, operational clarity, independent restaurant

Nio DiPietrantonio is the Founder and President of Serving Up Support: Maine, a nonprofit dedicated to championing mental health and well-being for hospitality workers across New England. She is an Ambassador for The Burnt Chef Project, CHOW, and CORE Gives, several organizations dedicated to helping hospitality folks when things get tough. With a passion for empathy, inclusivity, and authentic leadership, Nio brings years of hands-on experience from the culinary world, senior living, and nonprofit sectors. She's an advocate for challenging stigma, building supportive communities, and empowering industry professionals to thrive.

Connect with Nio DiPietrantonio
LinkedIn: https://www.linkedin.com/in/nio-dipietrantonio/
Instagram: https://www.instagram.com/undeadweddedbliss/

https://www.instagram.com/theburntchefproject/

https://www.instagram.com/servingupsupportmaine/

https://www.instagram.com/chow_org/

https://www.instagram.com/coregives/

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck

Wed, 23 Jul 2025 01:37:00 GMT

Death to the Beige Lobby Bar
Most hotel F&B programs feel like an afterthought—bland menus, zero community connection, and a dining room that might as well be in any city, anywhere. Kenneth Scharlatt is on a mission to change that.

In this episode, Kenneth shares how Savage Orchid Hospitality is helping independent hotels treat food and beverage like a cultural engine—not just a box to check. From frictionless payments to hyperlocal partnerships, this is a masterclass in turning underutilized spaces into high-revenue guest magnets.

We dig into:

Why breakfast is still broken in most hotels
How to drive revenue without killing your labor budget
What F&B operators can learn from DJs and speakeasies
A 4-tier beverage program that sells more by telling better stories

If you're in the business of building memorable guest experiences—or ready to stop letting your restaurant be the worst part of your hotel—this one's for you.

Connect with Kenneth Scharlatt

Email: kenneth.c.scharlatt@gmail.com
Website: https://www.savageorchid.com
LinkedIn: https://www.linkedin.com/in/kennethscharlatt/

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

Why Food Waste Prevention Beats Food Waste Reduction

Tue, 15 Jul 2025 13:00:00 GMT

You don't need more prep cooks—you need less waste.

Chef and zero-waste pioneer Vojtech Vegh joins Simon to dismantle the myths around food waste in restaurants. This isn't about compost bins or turning scraps into soup—it's about rethinking your menu planning to design for profit, efficiency, and impact from day one. Vojtech shares how he built a vegan fine dining restaurant with no trash cans, why most food waste "solutions" fail, and how time-starved chefs can actually save hours by shifting their systems, not just their storage bins.

If you're an independent operator chasing consistency and margin in a high-cost world, this episode hits hard.

Topics include: food waste prevention vs. reduction, menu development strategy, systems thinking in kitchen ops, and shifting chef mindsets.

Connect with Vojtech

LinkedIn: https://www.linkedin.com/in/vojtechvegh
Website: https://surplusfoodstudio.com
Email: vojtech@surplusfoodstudio.com

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

#72 : Building Leadership from the Bottom Up with Christopher McFadden

Tue, 08 Jul 2025 13:00:00 GMT

Leadership Isn't a Title—It's a Daily Choice

Christopher McFadden doesn't just talk about leadership—he lives it. From teenage retail hustler to wine-soaked restaurant GM to executive career coach, he's walked the line between burnout and breakthrough. In this episode, we get into what makes people want to show up to work, why positional authority is overrated, and how real leaders build harmony—not balance—in their lives and kitchens.

If you've ever felt like the restaurant industry asks for everything and gives very little back, this one's for you.

We get tactical about:

Building leadership from the bottom up
The power of staff-first culture
Coaching vs commanding
Systems that start with how you manage your own time

You'll walk away with new ways to think about leadership, employee retention, and building restaurants people don't want to leave.

Connect with Christopher

Website: https://www.tmg-hospitality.ca/

LinkedIn: https://www.linkedin.com/in/christophermmcfadden/

https://www.linkedin.com/company/tmgthemcfaddengroup/

Facebook: @christophermcfadden

Instagram: @tmgthemcfaddengroup

Tiktok: @themcfaddengroup

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

#71 : Numbers Don't Lie - Margin Contribution, Waste and Why Tech Still Fails Chefs with Nina Weiland

Tue, 01 Jul 2025 15:00:00 GMT

The system isn't the point—what it unlocks is.

Nina Weiland went from making pizzas at Domino's to helping restaurant operators modernize the back-of-house with COGS-well's intuitive, chef-friendly software. In this episode, we dive deep into what makes a system actually usable in a kitchen—not just feature-rich on paper.

You'll hear why most tech tools fail chefs, how when it comes to promoting a podcast episode. what is the ideal method (platforms, days times)? for this example let's say the episode goes live at 8am on Tuesday morning. both on standard RSS feeds and Youtube. COGS-Well handles the setup for you (yes, really), and why operators are finally seeing the connection between systems and profitability. If you've ever struggled to get buy-in on tech or felt overwhelmed by inventory, menu costing, or purchasing—this one's for you.

We cut through the fluff and talk real kitchen realities: scaling recipes, waste tracking, menu contribution, and the shift from clipboards to clarity.

Connect with Nina
• Website: https://www.cogs-well.com/
• LinkedIn: linkedin.com/in/nina-weiland-885326b5

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

#70 : From NYT Bestseller to BBQ Truth Teller: Meathead Gets Real

Tue, 24 Jun 2025 13:00:00 GMT

Still soaking your wood chips? You're doing it wrong.

In this fire-breathing episode of Culinary Mechanic, Simon sits down with Barbecue Hall of Famer and grilling myth-buster Meathead to dismantle decades of backyard lore—and rebuild it with science, precision, and damn good meat.

They cover everything from reverse sear technique to the truth about charcoal, beer-can chicken, and why thermometers matter more than knife skills. Meathead doesn't just grill—he educates, demystifies, and takes no prisoners when it comes to getting it right.

If you think good cooking is about "feel," this episode might hurt your feelings—but it'll make your food better.

Connect with Meathead

Website: https://amazingribs.com

Instagram: https://www.instagram.com/amazingribs/

Book: The Meathead Method

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/discovery

Website: https://www.culinarymechanic.com

#69 : The 5% Fix: Ewan Thompson on Unlocking Six Figures in Guest Loyalty

Tue, 17 Jun 2025 13:00:00 GMT

Your food's great. Your service is solid. So why aren't your guests coming back?

In this episode, Simon sits down with Ewan Thompson of Hospitality Benchmark Solutions (HBS) to dismantle one of the most dangerous assumptions in independent restaurants: that a great first visit guarantees a second.

They get into the gritty truth of guest retention—why it's not a marketing problem, how emotional connection trumps good reviews, and why the simplest upgrades to your guest experience might be hiding six figures in unrealized revenue.

If you think guest loyalty is just about good food and friendly service, this episode is going to rewire your thinking.

You'll walk away with tactical ideas, a better lens for your service sequence, and one question every manager should ask before checkout.

Connect with Ewan

LinkedIn: https://www.linkedin.com/in/ewanthompson1/
Website: https://hospitalitybenchmarksolutions.co.uk/

Connect with Simon

Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery

Website: https://www.culinarymechanic.com

#68 : Guy Leggatt on the Hidden Drivers of Restaurant Profitability

Tue, 10 Jun 2025 13:00:00 GMT

If your kitchen's running hot but your margins are cold, this one's for you.

Guy Leggatt didn't just work the line—he studied the system. From Vancouver fine dining to corporate ops and back again, Guy built a career turning chaos into clarity. Now, through his consultancy Line Check Strategy, he's helping independent restaurant operators build restaurants that actually run.

We get into the mindset shift that changes everything: why food cost and labor cost are symptoms—not root causes. We break down how productivity, routine, and menu engineering drive better numbers and better lives. And we go deep on what independent operators can borrow from corporate playbooks—without losing their soul.

This one's a field manual for any operator who wants to get out of the weeds and lead with intention.

→ Don't build your way out alone. Book a Call

Connect with Guy Leggatt
LinkedIn: https://www.linkedin.com/in/guyleggatt

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.culinarymechanic.com

#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie

Tue, 03 Jun 2025 19:23:00 GMT

In this episode of CULINARY MECHANIC, Simon sits down with Noelle Labrie, founder of Tri Skill Consulting, to explore how frontline experiences in the industry—from bartending in Deep Ellum to building restaurant teams in Kuwait—shaped her passion for developing "fresh leaders." Noel's story starts with jello shots and ends with training hospitality professionals around the globe.

This conversation hits hard on the realities of poor leadership in restaurants and why most management problems aren't personal—they're systemic. Noelle and Simon talk people-first operations, the fallacy of promoting based on technical ability, and how to identify untapped leadership talent hiding in plain sight. From practical systems to emotional intelligence, they break down how small basics lead to massive improvements.

Whether you're running a hot dog stand or a multi-unit brand, this episode delivers a grounded blueprint for people-centered leadership and scalable restaurant culture.

Key Quotes "People don't leave companies. People leave people." — Noelle Labrie
"Start with what hurts, then trace it back to the systems—or the lack of them." — Noelle Labrie
"Restaurants are restaurants. Doesn't matter if it's Kuwait or a hot dog stand in Vegas." — Noelle Labrie
"Leadership is getting paid less for what you do and more for what you know—until you're paid for what you impart." — Simon Zatyrka

Connect with Noel LaBrie

Website: https://www.tri-skillconsulting.com/
LinkedIn: @Noelle-labrie

Connect with Simon

Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.culinarymechanic.com

#66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio

Thu, 29 May 2025 00:15:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Luca—a seasoned front-of-house professional with roots in Italy and a career forged in the heat of both European and American restaurants. What begins as a story of necessity (a broke college student in Milan needing date money) evolves into a decades-long pursuit of true hospitality mastery.

Luca shares raw, funny, and insightful stories from the floor: from navigating rude guests and chaotic services to building genuine guest loyalty and understanding the invisible tension between the front and back of house. This conversation dives into ego, burnout, tip pooling, leadership, and why—more than ever—human connection is the ultimate skill in hospitality.

Whether you're a chef, GM, or line-level server, this is a must-listen episode for anyone serious about creating not just great food—but great experiences.

00:00] Introduction
[02:00] How Luca entered the restaurant world during Italy's currency crisis
[05:30] San Diego dreams and lessons from early restaurant mentors
[09:45] Chaos, composure, and the art of service under pressure
[13:30] Front-of-house and back-of-house dynamics
[18:15] Why Luca respects cooks (and never yells)
[22:00] The tip pooling dilemma: fairness vs. individual performance
[26:00] Hiring for desire, not just skill
[28:00] Burnout, performance limits, and work-life recalibration
[30:00] America's food quality problem (from an Italian perspective)
[31:00] AI, automation, and the future of the server
[34:00] Hospitality as love, legacy, and life purpose
[39:00] Luca's networking events and transition plans
[41:00] Wrap-up

Key Quotes

"You can only people so hard for so long." — Luca
"I treat the place like it's mine. If your food is bad, I won't serve it. Period." — Luca
"The restaurant is the last place where Americans get to feel in charge. That comes with consequences." — Luca
"Burnout is real. But your mental health? You don't get that back." — Luca

Key Takeaways

The best servers create loyalty not just through speed, but through emotional presence.
Back-of-house deserves respect and compensation parity—tip pooling can work, but only with a tight team.
Hiring for passion and drive outperforms hiring for technical skills alone.
Burnout must be addressed proactively—performance peaks when rest is respected.
The future of hospitality hinges on maintaining human connection amidst AI and automation.

Connect with Luca

Linkedin: https://www.linkedin.com/in/lucagepaymints/

Email: lgiorgiantonio@epaymints.com

Connect with Simon

Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.simonsez.me/
Subscribe to the newsletter: https://simonznews.carrd.co/

#65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame

Tue, 20 May 2025 15:00:00 GMT

Chef Ron Duprat, Top Chef Season 6 contestant and culinary diplomat, brings his unfiltered perspective on today's restaurant industry. Born in Haiti and classically trained at the Culinary Institute of America, Ron has worked in prestigious establishments from The Montauk Club to Ritz Carlton while advocating for Black chefs through the Black Culinary Alliance.

In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about celebrity chef culture while offering practical wisdom on leadership development, financial management, and creating authentic culinary identities.

This episode delivers essential insights for culinary professionals seeking to build sustainable careers beyond the glamour of food television, with Ron's unique perspective as a successful Black chef navigating predominantly white culinary spaces.

Timestamps:

[00:00] Introduction and Starfish sponsor message [02:25] Ron's background coming from Haiti and early culinary career [03:15] Discussion of Ron's Top Chef experience (Season 6) [05:30] How Top Chef changed Ron's career trajectory [06:50] The pros and cons of culinary TV shows on the industry [08:40] Where have all the good cooks gone post-COVID? [10:30] Simon's transition from chef to consultant and podcaster [11:45] Ron's experience at CIA in 1992 and the founding of BCA [12:40] Critique of modern culinary education setting cooks up for failure [14:20] The leadership gap in culinary education [16:15] Ron's mentors and influences in his career [18:10] What Ron would cook for Simon's Puerto Rican wife [19:30] Advice for young cooks: finding your culinary identity [21:50] The importance of nutrition and authentic food heritage [24:15] The business side of restaurants: managing P&Ls and systems [27:30] Ron's preferred culinary style and authentic approach [28:45] What makes Ron excited about his job in private clubs [31:20] Opportunities for Black chefs in 2025 [33:15] Daily wins: the importance of fundamentals and habits [35:40] Ron's "Food for My Beloved Community" garden initiative [38:20] Sourcing ingredients locally within 10-mile radius [39:15] Contact information and social media

Key Quotes:

"I didn't get into this business. I think this business got to me as a kid growing up in Haiti... I'm one of the few people who survived, so now I'm living the American dream." - Chef Ron Duprat

"I always say Top Chef, I went on Top Chef with nothing. I got out Top Chef with everything... Top Chef itself gave me a voice, gave me a name." - Chef Ron Duprat

"You might be a chef, but you are a businessman. You have to make sure you cost out everything properly. You have to make sure you follow a recipe properly... Until we do that, restaurants will keep closing." - Chef Ron Duprat

"Be you. Find your identity. Don't try to be like somebody else... Create your own identity instead of trying to be somebody else." - Chef Ron Duprat

Key Takeaways:

Restaurant success requires business acumen: Managing P&Ls, proper inventory control, and cost management are essential skills that many celebrity chefs lack, leading to restaurant failures despite fame.
Young cooks need to develop authentic culinary identities rather than copying trends or celebrity chefs. The most sustainable path is cooking from your own cultural heritage and personal experience.
Systems and operational excellence are more important than culinary talent alone. As Ron states, "Great food will not keep your doors open," emphasizing the need for structured management approaches.
Leadership development is severely lacking in culinary education, creating a generation of technically skilled cooks without the people management abilities needed for sustainable kitchen operations.
Post-COVID recovery requir

#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator

Tue, 13 May 2025 15:00:00 GMT

Justin Brunson, founder of Brunson Meat Company, joins Simon Zatyrka to reveal how he developed his revolutionary "noble mold" meat aging process after transitioning from acclaimed chef-owner to meat industry innovator. Discover how Brunson's Iowa farm roots and restaurant experience at Old Major led to creating a unique aging technique that's now capturing attention from Michelin-starred chefs and major restaurant groups nationwide.

EPISODE HIGHLIGHTS WITH TIMESTAMPS

[00:45] - Introduction to Justin Brunson and his meat industry innovation

[02:15] - Justin's early life in Iowa and connection to food through hunting and foraging

[05:20] - First restaurant jobs and culinary school journey

[07:45] - Creation and concept behind Old Major restaurant in Denver

[10:10] - Discovery and development of the noble mold meat aging process

[15:22] - Growth of Brunson Meat Company and expansion to national distribution

[18:30] - Bacon production philosophy and product lineup details

[21:45] - The challenges of transitioning from restaurants to meat production

[24:20] - Research and development of new products including bison aging

[26:50] - Premium product pricing and quality ingredient philosophy

[29:15] - Business growth strategy and controlled expansion approach

[32:40] - Closing thoughts and website information

KEY QUOTES

"I've always been a fat kid. I've always liked to eat food. My grandma was a really amazing cook. Um, I grew up in Iowa. You know, we hunted and fished and forage and gardened. And there was always forging going on." - Justin Brunson
"The best food comes from the best ingredients. You can't cook with basic ingredients, man... you want the goods, you gotta use the good butter, the good oil, the good flour, you know, the good local produce that's in season." - Justin Brunson
"As you get a little bit older in life, that adrenaline changes... cooking in a kitchen is great and fun and I had a great career... But man, you start getting up in your forties and you're still hucking in a kitchen, it's hard on the body. That is a young man's game." - Justin Brunson
"I say no a lot more than I say yes... Let's try to grow slow and responsibly for everybody." - Justin Brunson

KEY TAKEAWAYS

Career evolution beyond the kitchen is possible by identifying your true passion within the culinary world – Brunson transformed his chef experience into a revolutionary meat aging business
Product innovation often requires patience and persistence – Brunson spent eight years experimenting with mold aging techniques before successfully commercializing the process
Quality-focused businesses can command premium prices by delivering truly exceptional and differentiated products – Brunson's unique aging method creates flavor profiles impossible to achieve through conventional techniques
Strategic, controlled growth builds sustainable businesses – Brunson's disciplined approach to expansion prevents operational chaos and prioritizes long-term success over short-term opportunities

Connect with Justin

website: www.brunsonmeats.com

LinkedIn: https://www.linkedin.com/in/justin-brunson-49684a2ba/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler

Tue, 06 May 2025 15:00:00 GMT

Matt Wampler, CEO, Co-Founder of Clear Cogs, joins CULINARY MECHANIC to share how his predictive analytics platform is transforming restaurant operations across four countries. With a background in restaurant turnarounds and multi-unit management, Matt brings hard-earned wisdom on scaling operations from two to four locations while maintaining quality and culture.

This conversation tackles the critical intersection of systems and people—revealing how data can eliminate daily operational guesswork while strong leadership creates the culture necessary for sustainable growth. Whether you're managing one location or scaling to multiple units, Matt's insights on being "dialed in" provide a roadmap for reducing chaos, developing leaders, and capturing those elusive percentage points on the bottom line.

Timestamps

[02:15] Matt's journey growing Clear Cogs from startup to serving 100+ brands

[04:30] The magic of having a "dialed in" restaurant operation

[06:20] How small inefficiencies hit hardest in low-volume stores

[09:45] Using predictive analytics to answer practical operational questions

[12:40] Leadership moment: how to handle team member breakdowns

[16:30] Culture building: when staff uphold quality standards with owners

[18:50] The balance between processes and people in restaurant management

[23:10] Scaling from two to four locations through people development

[27:40] Creating systems that keep operations "on the rails"

[31:20] How operators normalize chaos without realizing it

[35:45] Intentional leadership vs. reactive management

[38:10] The Restaurant AI podcast announcement

[41:55] Final thoughts on sustainable systems and leadership

Key Quotes

"Running a restaurant is incredibly hard... It's a thankless job a lot of days where you just walk in the door and wait to get sucker punched in the gut. Our goal is to help restaurants have more days go right." - Matthew Wampler

"It's not the Friday night that you get wrong that really hits the bottom line. It's the Tuesday, Wednesday, it's these little decisions where if you have any little inefficiency in a low volume store, it really hits you." - Matthew Wampler

"Processes are those bumpers you put on the bowling alley. Processes keep you hemmed in from side to side, and the ability to go down the bowling alley is amazing when you can't get off the rails." - Simon Zatyrka

"Most people are unaware that they're living in insanity. As restaurant operators, we start to have a little chaos and then a little bit more. And then one day you wake up and you manage insanity, but you don't even notice that you're managing insanity." - Matthew Wampler

Key Takeaways

Predictive analytics solve the industry's persistent forecasting challenges by providing simple, actionable insights: "Today it's Tuesday, two hours prior to close, 18 sticks of bread."
Leadership moments during pressure situations determine whether you lose potential talent or develop great team members—intentionally creating a culture where staff support each other.
When scaling from two to four locations, invest in developing leaders from within who understand your standards and culture, rather than relying solely on external hires.
The most successful multi-unit operations balance strong systems with empowered people—systems provide the structure, people provide the execution.
Most operators normalize chaos without recognizing it—intentional leadership with clear processes reduces burnout while improving both operations and quality of life.

Connect Section

Matthew Wampler / Clear Cogs

Website: https://www.clearcogs.com
The Restaurant AI Podcast: Coming soon!

#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza

Tue, 29 Apr 2025 15:00:00 GMT

Simon Zatyrka welcomes Hanalei Souza, author of "Nice Work Boys" and creator of LadyLineCook.com, for an in-depth conversation about culinary leadership and professional kitchen dynamics. Hanalei shares her remarkable journey from snowboarding in ski resort towns to deliberately seeking out the busiest restaurant in town to "get her ass kicked" and test her mettle in a professional kitchen. Six years later, she's not only thrived as a sous chef but has documented her leadership evolution in a book she wrote at just 23 years old.

Throughout this engaging discussion, Hanalei candidly reflects on the gradual transition from line cook to kitchen leader, emphasizing that becoming a sous chef isn't about flipping a switch but accumulating badges of competency and earning respect. She offers unique insights about leadership philosophy in the culinary world – how kitchen management differs fundamentally from office-based leadership, requiring hands-on involvement and leading from the front.

The conversation also explores the challenges and dynamics of being a woman in professional kitchens, balancing restaurant work with social media presence, and the potential advantages and pitfalls of private chef work compared to restaurant employment. Listeners will appreciate Hanalei's refreshing authenticity about kitchen hierarchy, the evolution of leadership roles, and her practical wisdom that translates across industries.

TIMESTAMPS

[00:00] - Introduction and welcome to Hanalei Souza
[01:30] - Hanalei's journey from snowboarding to cooking
[05:45] - The transition from line cook to sous chef
[10:20] - Discussion of Hanalei's book "Nice Work Boys"
[14:30] - The evolving nature of the sous chef role
[18:50] - Leading from the front in kitchen management
[24:15] - Women in professional kitchens
[27:40] - Adapting to new kitchen cultures and methods
[31:25] - Balancing restaurant work with social media presence
[36:10] - The challenges of private chef work vs. restaurant work
[40:45] - Closing thoughts and where to find Hanalei online

KEY QUOTES

"I wanted to pick the busiest restaurant in my town. Like, where's a place where I'm gonna get my ass kicked, where I'm really gonna get a taste of this life and decide if it's for me or if I'm not cut out for it." - Hanalei Souza
"Leadership is difficult, but it's not that complicated. It's the same concepts, it's the same stuff that you're putting into practice." - Hanalei Souza
"A good chef or a good sous chef is still in the thick of it... you're not just standing on some throne barking orders." - Hanalei Souza

KEY TAKEAWAYS

The transition from line cook to sous chef isn't instant—it's a gradual process of gaining skills, respect, and responsibility.
Effective kitchen leadership requires being hands-on and "in the trenches" alongside your team, not just directing from afar.
Being a woman in a professional kitchen comes with unique challenges, but diversity in kitchen staff often leads to cleaner, more organized operations.
Social media presence for chefs needs to be authentic and grounded in actual kitchen experience to have credibility.

Connect with Hanalei:

Website: LadyLineCook.com

Instagram: @ladylinecook

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

Subscribe: "so, I had a thought…" newsletter

If you're i

#61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov

Tue, 22 Apr 2025 15:00:00 GMT

Ever wondered what happens when passionate foodies decide the traditional dining model isn't working?

In this episode, Simon Zatyrka sits down with Petko Petkov, founder of Chefin, a global platform connecting private chefs with clients for in-home dining experiences. From impromptu dinner parties on Bondi Beach to coordinating chefs in multiple countries, Petko shares how a simple idea sparked by frustration—being stuck in the kitchen instead of enjoying guests—evolved into an international culinary matchmaking service.

You'll discover how this business model not only delights clients but offers chefs a creative outlet beyond their daily restaurant grind, sometimes even bringing burned-out culinary talent back to the industry they love. This conversation serves up practical insights about entrepreneurship, hospitality innovation, and the universal power of food to create meaningful human connections.

Connect with Petko

Website: https://chefin.com/

LinkedIn: https://www.linkedin.com/in/ppetko/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

podcast website: https://www.chefliferadio.com/

If you're interested in Starfish: https://www.usestarfish.com/

#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka

Mon, 14 Apr 2025 21:00:00 GMT

HERE IS SOMETHING SPECIAL!!

Somewhere in the time construct Adam Lamb and Simon Zatyrka got together for a series of conversations. In this episode Simon joins Adam on Chef Life Radio. What ensues is a stark contrast from the conversation on CULINARY MECHANIC (previous episode). I hope you enjoy it at least half as much as we did recording it.

"Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka

In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity.

As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?

In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity.

As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive?

In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times.

The Changing Face of Restaurants

We dive into the transformations reshaping the culinary world:

The rise of counter-service models in response to labor costs
How technology is altering customer interactions
The impact of natural disasters on local food scenes

"It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change.

timestamps

Innovative Solutions in Action

Discover how forward-thinking operators are adapting:

The emergence of worker-owned co-ops
Expanding through ghost kitchens and commissary models
Reimagining traditional service structures

The Human Element: Still at the Core

Despite technological advances, we explore why people remain the heart of hospitality:

Building cultures of mutual respect and understanding
The power of intentional leadership in retaining staff
Why treating employees "like people" is more crucial than ever

Lessons for Aspiring Culinary Leaders

Simon shares invaluable insights for those looking to make their mark:

The importance of continuous learning and adaptation
How to approach change with intention and purpose
Strategies for maintaining creativity amidst challenges

Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it.

Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience.

Stay Tall & Frosty and Lead from the Heart,

Adam

Links In The Show

CULINARY MECHANIC podcast: https://culinarymechanic.com/

Simon on Linkedin: https://www.linkedin.com/in/simon-zatyrka/

Join the Crew and Support the Show: https://ko-fi.com/chefliferadio/tip

Subscribe: https://cheflifecoaching.com/the-recipe-newsletter

Learn More @ https://cheflifecoaching.com

Like, Follow & Subscribe to Chef Life Radio @

#59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb

Mon, 14 Apr 2025 13:00:00 GMT

Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams.

As Adam powerfully states, "What makes a great chef? I think really what separates the good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment."

This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked. Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization.

You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation. As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh."

Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place.

Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership.

Connect with Adam

LinkedIn: https://www.linkedin.com/in/chefadammlamb/

Instagram: https://www.instagram.com/chefadammlamb/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#58 : Optimizing Restaurant Labor with Cijoy Olickal

Tue, 08 Apr 2025 13:00:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Cijoy Olickal, COO of GM Pilot, to explore how innovative tech solutions are transforming restaurant management. From his unexpected entry into the hospitality industry to developing game-changing labor optimization tools, Cijoy shares how his background in management consulting led him to create solutions that give restaurant GMs back their most valuable resource: time.

Discover how the right data can uncover hidden labor costs, improve efficiency, and help recognize top-performing team members—all while allowing managers to get back on the floor where they belong. This conversation delivers practical insights on labor management, employee engagement, and the future of restaurant operations with a refreshing blend of tech expertise and real-world restaurant experience.

Connect with Cijoy:

website: https://www.gmpilot.com/

Linkedin: https://www.linkedin.com/in/cijoy/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist

Tue, 01 Apr 2025 18:59:00 GMT

When restaurant dreams crash against business realities, what separates survivors from shuttered doors? In this revealing conversation, Simon Zatyrka talks with Jen Quist of Wishwell about the crucial balance between culinary creativity and business fundamentals.

From her career pivot at 30 to developing concepts for hotels across the country, Jen shares hard-earned wisdom about building restaurant foundations that last. This episode delivers practical insights on creating sustainable business models, fostering genuine community connections, and why the unsexy systems behind the scenes might be your restaurant's secret weapon for long-term success. Expect candid stories, tough love about industry myths, and a refreshing perspective on what truly keeps guests coming back.

A quick bio from Jen:

With nearly two decades in hospitality, Jen Quist combines entrepreneurial vision with operational expertise. Her journey spans from San Francisco real estate to French Culinary Institute training to award-winning restaurateur and consultant.

Quist launched Portland's acclaimed Riffle NW, directed operations at Davis Hospitality Group, and developed the renowned Multnomah Whiskey Library. She owned nationally recognized venues like Bullard (Esquire's "50 Best Restaurants") and Abigail Hall (Time Magazine's "100 Places to Visit").

As Head of Restaurant & Bar Development for Provenance Hotels and founder of Holler Hospitality, she excelled at creating profitable concepts within complex hotel environments. Through her company Wishwell, she continues shaping the hospitality landscape, with recent successes including Bend's Hawkeye & Huckleberry Lounge and F&B programs for boutique hotels across Oregon.

Success in hospitality means mastering two things: what happens inside your four walls — and how your business connects beyond them. At Wishwell, Jen bridges both.

Her work combines concept development, strategic structure, and thoughtful growth to help hospitality businesses become deeply rooted, well-run, and built to last. Because real hospitality doesn't just serve a community — it becomes essential to it.

Connect with Jen:

Linkedin: https://www.linkedin.com/in/jenniferquist/

Wishwell Website: https://www.thisiswishwell.com/

Instagram: https://www.instagram.com/jenquisty/

Connect with Simon:

mail: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres

Tue, 18 Mar 2025 21:55:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Chef Ismael Torres, host of Chef Ismael's Kitchen Quest podcast and owner of Rough Chop private chef services. Ismael shares his journey from starting as a 15-year-old dishwasher at "the happiest place on Earth" to becoming a successful private chef with Michelin star aspirations.

The conversation explores the distinction between being a culinary artist versus craftsman, the importance of mentorship in kitchen culture, and the challenges of running a private chef business. Ismael discusses his transition into podcasting as a way to learn from and highlight influential chefs while contributing to the culinary community. Both chefs reflect on the value of study, technique, and leadership, emphasizing that teaching others is more valuable than being the best cook in the kitchen. This episode offers valuable insights for anyone looking to advance in the culinary world or develop leadership skills in a professional kitchen.

Connect with Ismael

Instagram: @chef_ismael_torres or @rough_chop2022

Website: www.roughchopllc.com

Linkedin: https://www.linkedin.com/in/ismaeltor/

Email: roughchop2022@gmail.com

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson

Thu, 13 Mar 2025 19:00:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Charlie Wilkinson, founder of Bridge to Opportunities. Charlie shares his journey from selling HVAC systems to becoming a restaurant industry powerhouse, working with iconic brands like Bennigan's, TGI Fridays, Pizza Hut, Boston Market, and Olive Garden.

Charlie discusses how he transitioned from corporate operations to consulting, developing a unique approach that brings together specialists to help restaurant owners break through growth barriers. Charlie and Simon explore the nuances of restaurant operations, the importance of mindset in hospitality leadership, and how creating an ecosystem of experts can propel independent restaurant owners to new heights.

Charlie's Bio:

I have spent over 40 years gaining experience from a variety of restaurant types located in all different venues. I have been successful in the full spectrum of organizational environments from the highly structured corporation to the freewheeling entrepreneurial start-up. My responsibilities have ranged from single location leadership to ensuring multi-unit results to driving nationwide initiatives. The challenges and successes have reinforced my belief that, while one size does not fit all, the core principles of success are consistent.

I have successfully supported concepts that:

 Needed to establish a successful path after the turmoil of acquisition.

 Were hastily preparing for rapid growth.

 Were under pressure to deliver a successful and lasting project launch or concept opening, and needed to coordinate a variety of skills, meet budgets and hit the time commitments.

 Longed for performance change in their organization but lacked the understanding of how to accomplish the desired results without Team exodus.

 Wanted to grow but were paralyzed by their own limitations because they lacked the knowledge and experience to build an organization and systems that supported their dream.

Let us help you realize your DREAM. Call: 678-232-3785 or Email: charles@bridge2opps.com Website Home Page: www.bridge2opportunities.com

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#54 : Making Today Better Than Yesterday: A Chef's Guide to Meaningful Leadership with Don Christie

Tue, 04 Mar 2025 22:44:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka connects with Don Christie, a culinary leader currently managing food operations at Raffe Hotels in Fiji.

Don shares his journey from starting as a kitchen hand in Australia to leading culinary operations across prestigious establishments worldwide, including Michelin-starred restaurants in London, remote islands in Thailand, and luxury resorts. The conversation explores kitchen culture across different countries, the importance of understanding cultural backgrounds of staff, and how leadership styles impact team performance.

Don emphasizes the value of resilience, adaptability, and always prioritizing the guest experience, particularly in remote locations where resources can be limited. The episode offers valuable insights on navigating kitchen leadership in multicultural environments and maintaining quality standards regardless of location challenges.

Don Christie is an expat Australian chef running three resorts in fiji. Passionate about japanese culinary and south east asian flavours. Building people up in 2025 and driving safe profitable outlets.

Connect with Don

LinkedIn: https://www.linkedin.com/in/chefdonchristie/

Instagram: https://www.instagram.com/donchristie/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers

Wed, 19 Feb 2025 02:24:00 GMT

In this captivating episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Chef Brent Weathers, whose journey from dishwasher to accomplished chef embodies the essence of kitchen culture at its best. Starting with zero experience in Murfreesboro, Tennessee, Weathers shares how beginning in the dish pit and learning fundamentals from the ground up shaped his philosophy on cooking and kitchen management. His infectious enthusiasm for food shines through as he discusses his self-diagnosed "chocolate appreciation disorder" and "potato appreciation disorder," bringing levity and relatability to the conversation.

The discussion takes a deep dive into what truly matters in the restaurant industry, challenging the conventional focus on awards and accolades. Weathers shares compelling stories about creating an impromptu Snickers soufflé that impressed Commander's Palace regulars and making powdered sugar from scratch when supplies ran low. These anecdotes serve to illustrate his broader message about the importance of understanding fundamentals, sharing knowledge, and maintaining adaptability in the kitchen. The conversation between Zatyrka and Weathers explores the delicate balance between maintaining culinary integrity and meeting customer needs, offering valuable insights for both industry professionals and food enthusiasts alike.

Weathers' perspective on success in the culinary world is refreshingly grounded, emphasizing the importance of full restaurants and satisfied customers over prestigious awards. Through engaging stories and practical examples, this episode presents a masterclass in kitchen philosophy, reminding listeners that great cooking is about more than just technical skill – it's about understanding your market, sharing knowledge, and creating experiences that keep guests coming back for more.

Connect With Brent:

IG: @brenteatsfood

TT: @brentweathers

YT: @brenteatsfood

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#52 : Restaurant Financial Management: Real-Time P&Ls and Operational Excellence with Geordy Murphy

Wed, 12 Feb 2025 19:58:00 GMT

In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Geordy Murphy, founder of Fobesoft, to explore the critical intersection of culinary excellence and financial acumen. With over two decades of experience from busboy to restaurant owner, Geordy shares his journey from the high-energy San Francisco restaurant scene to revolutionizing restaurant financial management through technology.

The conversation dives deep into why talented chefs often struggle with business success, the myth of constant inventory counting, and how real-time financial data is transforming restaurant operations. Whether you're running a single location or managing multiple units, this episode offers practical insights into making your restaurant more profitable and sustainable.

4 Key Takeaways:

The restaurant business is traditionally a "rear-view mirror" industry, but modern technology enables daily financial tracking and proactive management.
Understanding financials is crucial for restaurant success - even celebrated chefs like Evan Funke and José Andrés emphasize this as fundamental.
Many restaurant operators focus too heavily on inventory counting without understanding how to use that data effectively for business improvement.
Systems and organization are more important than individual talent - successful restaurants need both culinary excellence and strong financial management.

Connect with Geordy

LinkedIn: https://www.linkedin.com/in/geordy-murphy-055b855/

Website: https://fobesoft.com/us

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#51 : Kitchen Leadership and Team Building: Chef Glenn Cybulski on Restaurant Success

Tue, 04 Feb 2025 21:00:00 GMT

In this episode of CULINARY MECHANIC, host Simon Zatyrka welcomes Chef Glenn Cybulski, leader of Chefs Feeding Kids, for an engaging discussion about restaurant leadership and kitchen culture. Chef Glenn shares his journey from early restaurant work to international training in Italy, emphasizing how simple connections can lead to life-changing opportunities. The conversation explores crucial aspects of kitchen management, including team communication, crisis handling, and adapting to modern workplace dynamics. Chef Glenn provides valuable insights into his "see something, do something" philosophy and discusses his current work with Chefs Feeding Kids, a program dedicated to training the next generation of culinary professionals.

Connect with Glenn

https://en.wikipedia.org/wiki/Glenn_Cybulski

IG: @glenncybulskiofficial

FB: @glenncybulski

TT: @chefglenn707

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

https://www.linkedin.com/in/michaeltbeck/

If you're interested in Starfish: https://www.usestarfish.com/

#50 : Leading with Obsessive Execution: Solving for Excellence with Alfredo Miro

Thu, 30 Jan 2025 21:30:00 GMT

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Alfredo Miro, a fast-food industry veteran and current leader at Baker's Drive-Thru. From his early days at Carl's Jr. to executive positions at Wendy's and consulting roles with major brands, Miro shares his journey through the QSR industry. The conversation reveals the fascinating history of Baker's Drive-Thru, founded by Neil T. Baker in 1952, and its influence on iconic brands like Taco Bell and Del Taco. Miro discusses the company's innovative "twin kitchen" concept, their plans for franchising in 2025, and his philosophy on execution and customer obsession in the fast-food industry.

With over 20 years in the restaurant industry, Alfredo Miro has worked with multinational billion-dollar QSR Brands Like Wendys Intl. Developed smaller regional chains (Chronic Tacos, Farmerboys), and has played various consulting roles for other emerging brands like Five Guys, and Menchies Frozen Yogurt. He's led both franchisor and franchise owned organizations, proudly states he's worked every position in restaurants. Now entering his 3rd year with a Southern California fan favorite Baker's Drive Thru, Alfredo has led this 70-year-old organization from a local family owned and operated restaurant group, to an emerging brand on the verge of transitioning into the world of franchising. He is an adamant ambassador of driving results through inspiring and motivating leadership.

Connect with Alfredo

Bakersdrivethru.com

LinkedIn: www.linkedin.com/in/alfredo-miro

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

Website: https://www.simonsez.me/

If you're interested in Starfish: https://www.usestarfish.com/

#49 : Get Back Your Time - Technology, Leadership and the Future of Hospitality with Michael Beck

Wed, 22 Jan 2025 15:00:00 GMT

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Michael Beck, CEO of Ink Tank GTM, for an engaging conversation about the intersection of hospitality and technology. Beck shares his journey from growing up in his family's restaurants to serving in the military, attending culinary school, and eventually transitioning into restaurant technology.

The discussion covers crucial topics including the importance of proper employee onboarding, leadership development in hospitality, and how technology can give valuable time back to restaurant operators. Through personal stories and industry insights, Beck emphasizes the critical role of human connection in both technology implementation and team management.

Connect with Michael

beck@inctankgtm.com

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

If you're interested in Starfish: https://www.usestarfish.com/

#48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito

Tue, 14 Jan 2025 14:00:00 GMT

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Angelo Esposito, founder of Wisk AI, to explore the evolution of restaurant inventory management. Angelo shares his journey from grocery store roots to developing one of the industry's leading inventory management solutions.

The conversation delves into practical approaches to implementing technology in restaurants, the importance of staff buy-in, and how to effectively manage food costs without getting overwhelmed by complexity. Angelo provides valuable insights on starting with manageable goals and scaling up gradually, while sharing real-world examples of how Wisk AI has adapted to meet actual restaurant needs. The discussion offers both practical advice for operators and a fascinating look at how technology is reshaping restaurant operations.

Angelo Esposito is the Co-Founder & CEO of WISK.ai, a platform dedicated to transforming inventory and cost management for the hospitality industry. Under his leadership, WISK.ai has integrated with over 60 POS systems, helping restaurants, bars, and hotels optimize their operations and improve profitability.

Connect with Angelo

LI - https://www.linkedin.com/in/espositoangelo/

IG - https://www.instagram.com/angeloesposito/

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/connect

https://restaurantrockstars.com/podcasts/

If you're interested in Starfish: https://www.usestarfish.com/

#47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin

Tue, 07 Jan 2025 16:00:00 GMT

Join host Simon Zatyrka as he sits down with Roger Beaudoin, whose journey from country club dishwasher to successful multi-restaurant owner embodies the essence of hospitality industry success. In this engaging conversation, Beaudoin shares how his early experience and a chance encounter with Italian pizzerias led him to secure his first restaurant loan of $150,000—after being rejected by a dozen banks. His story of transforming a challenging location "on the wrong side of the railroad tracks" into a thriving business demonstrates the power of persistence and genuine hospitality.

The discussion delves deep into the fundamentals of restaurant operations, with Beaudoin advocating for mastering basics before embracing technology. Through practical examples and real-world experiences, he illustrates how attention to detail—from spotless bathrooms to consistent service—creates the foundation for success. The conversation takes a particularly illuminating turn when Beaudoin shares his passion for menu engineering, revealing how restaurants can recover hundreds of thousands in lost profits through strategic menu analysis and pricing.

Drawing from his experience of operating during the COVID-19 pandemic, Beaudoin offers valuable insights on resilience and adaptation in the face of unprecedented challenges. This episode provides both practical wisdom and inspiration for restaurant operators at every level, concluding with Beaudoin's current work as host of the Restaurant Rockstars podcast and his mission to help other operators succeed through consulting and coaching. Listeners will walk away with actionable strategies for improving their operations and a renewed appreciation for the fundamentals that drive restaurant success.

Roger Beaudoin is a 30 year veteran founding restaurateur of multiple concepts, creator of the Restaurant Academy Training System, national industry speaker, personal restaurant coach and host of the weekly Restaurant Rockstars Podcast.

Connect with Roger

https://www.instagram.com/restaurantrockstars/

https://www.facebook.com/restaurantrockstars/

Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

#46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr

Thu, 02 Jan 2025 22:30:00 GMT

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with executive coach Rachel Burr to explore the complexities of leadership in the restaurant industry. Rachel shares her journey from psychology to executive coaching, discussing how she helps leaders develop from being excellent at their craft to becoming effective leaders of people.

Key Discussion Points:

The three phases of effective leadership: preparation, execution, and review
Why building trust before high-pressure situations is crucial for team success
The difference between being direct and being harsh in leadership
How awareness creates the ability to pivot in challenging situations
The challenge of getting skilled workers to step into leadership roles
Building environments where people want to lead
Post-pandemic shifts in workforce dynamics and leadership

Notable Quotes:

"Being direct versus being harsh - those are not the same things." - Rachel Burr

"Just so you're aware - those are my five favorite words." - Simon Zatyrka

"Leadership happens before, during, and after - like prep, cooking, and cleanup." - Rachel Burr

Insights for Leaders:

Trust must be earned before it can be leveraged
Small wins deserve celebration
Leadership is about developing people, not just managing tasks
Creating awareness across teams allows for better adaptation

About Our Guest:

Rachel Burr is the founder of Catamentum LLC, where she works as an executive coach helping leaders develop their potential and create stronger teams. Her approach focuses on helping leaders find their authentic style while building environments of trust and growth.

Connect with Rachel

Catamentum: https://catamentum.com/

https://www.linkedin.com/in/rachelmburr/

https://www.instagram.com/catamentum/

Connect with Simon Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc

If you're interested in Starfish: https://www.usestarfish.com/

#45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor

Wed, 04 Dec 2024 22:00:00 GMT

In this episode of Culinary Mechanic, host Simon Zatyrka sits down with Jim Taylor, founder of Benchmark 60 and author of "Bold Operations," to explore revolutionary approaches to restaurant operations and labor management.

Key Discussion Points:

The fundamental difference between corporate and independent restaurant operations
Why focusing solely on labor percentage can be misleading
How to measure and optimize restaurant productivity
The impact of post-pandemic changes on restaurant workforce dynamics
Real-world case studies of restaurants transforming their operations
The importance of establishing workload thresholds to prevent burnout

Guest Bio:

Jim Taylor brings over 20 years of corporate restaurant experience to his role as founder of Benchmark 60. His new book "Bold Operations" focuses on building sustainable excellence in restaurant operations through a people-first approach.

Connect with Jim

Website

Connect with Simon

Email: simon@culinarymechanic.com

Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc

https://www.instagram.com/chefspsa/

If you're interested in Starfish: https://www.usestarfish.com/

#44 : Transforming Unwritten Kitchen Rules into Culinary Education Platform with Andre Natera

Tue, 26 Nov 2024 16:00:00 GMT

Chef Andre Natera's evolution from culinary leader to media mogul showcases the changing landscape of professional mentorship. Over his 27-year career, he mastered every position from dishwasher to executive chef, holding nine executive chef positions across diverse culinary environments.

Chef's PSA emerged during the pandemic when Andre felt compelled to continue mentoring his staff after COVID-related layoffs. What started as sarcastic Instagram posts evolved into a comprehensive media platform, including six books published in three languages, multiple YouTube channels, merchandise, and consulting services.

The platform stands apart in the culinary media landscape by focusing not on cooking techniques but on the business and leadership skills necessary to become a successful chef. Through Chef's PSA, Andre provides the mentorship and guidance many young culinary professionals lack, teaching essential aspects like P&L management, kitchen culture development, and leadership fundamentals.

Today, Chef's PSA serves as a comprehensive resource for culinary professionals seeking mentorship, combining practical business advice with Andre's characteristic blend of brutal honesty and sarcastic wit. His mission extends beyond teaching cooking - he aims to fill the crucial gap in culinary education by providing accessible mentorship to those who might otherwise lack access to experienced culinary leaders.

Follow and Connect with Andre

https://chefspsa.com/

https://www.youtube.com/channel/UC_yPFvrfPbXOo33f7Ohr5Fg

https://www.tiktok.com/@chefspsa?lang=en

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic

⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic

Simon's YouTube: https://www.youtube.com/@culinarymechanic

Book a Call ⁠: https://calendly.com/culinarymechanic/chat

email: simon@culinarymechanic.com

#43 : Recovery, Redemption, and Restaurants: A Coach's Journey from Addiction to Advocacy with Kimberly Flear

Fri, 22 Nov 2024 23:00:00 GMT

Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption .

Key Discussion Points:

How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being

Quotable Moments:

"The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life."

Daily Win:

Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines .

Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers

Connect with Kimberly

www.lastcallcoaching.com

https://linktr.ee/kimberlyflear

IG: @lastcallcoaching

IG: @myspiritualrecovery

FB: Kimberly Flear

Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Book a Call⁠: https://calendly.com/culinarymechanic/chat

email: simon@culinarymechanic.com

#42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith

Thu, 14 Nov 2024 00:00:00 GMT

In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships .

What You'll Learn

How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction

Key Highlights

Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences

Notable Quotes

"It doesn't matter what systems you have in place, there's always going to be a root cause."

"Don't let your ego get in the way. These young people got something to bring to the table."

Mini-Biography

Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences .

Connect with Christine

LinkedIn - @csmithphilosophy

Check out her website: https://csmithphilosophy.com/

Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

• Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

• ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic

• ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic

• Simon's YouTube: https://www.youtube.com/@culinarymechanic

• Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

• Simon's email: simon@culinarymechanic.com

#41: No Nonsense Kitchen Fundamentals

Thu, 31 Oct 2024 20:15:00 GMT

Discover the power of fundamentals as Simon Zatyrka shares essential strategies for restaurant excellence. From menu costing to building a learning culture, this episode delivers actionable insights for immediate implementation.

Follow and Connect with Simon

• www.culinarymechanic.com⁠⁠⁠ ⁠

⁠⁠ • Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

• ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me

• ⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me

• Simon's YouTube: https://www.youtube.com/@simonsez-me

• Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

• Simon's email: simon@culinarymechanic.com

#40: Simon's Journey: Vol. 4

Wed, 23 Oct 2024 23:30:00 GMT

In this milestone 40th episode, host Simon Zatyrka opens up about his dramatic career pivot and the valuable lessons learned along the way. From impromptu consulting gigs to building a personal brand, discover how one chef's quest for fulfillment evolved into a mission to transform restaurant leadership.

Follow and Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠

Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠

Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me

Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

for info on Starfish, please go to www.usestarfish.com and tell them Simon sent you.

#39: Reshaping Restaurant Careers: A Blueprint for Restaurant Success with Christin Marvin

Tue, 15 Oct 2024 15:00:00 GMT

In this episode of Culinary Mechanic, host Simon Zatyrka welcomes back Christin Marvin, a dynamic force in the hospitality industry. Christin brings fresh perspectives on restaurant leadership and employee well-being, drawing from her extensive experience and insights from her new book, "The Hospitality Leader's Roadmap."

Key Topics Discussed:

Christin's Journey in Hospitality

• From bartender to consultant: Christin's career evolution

• Lessons learned from various roles in the industry

• The inspiration behind her new book

Tackling Burnout in the Restaurant Industry

• Identifying signs of burnout in yourself and your team

• Strategies for preventing and addressing burnout

• The importance of work-life balance in hospitality careers

Reimagining Work Schedules

• Innovative approaches to scheduling in restaurants

• Balancing business needs with employee well-being

• Case studies of successful scheduling transformations

Adapting to New Generations of Workers

• Understanding the needs and expectations of Gen Z employees

• Strategies for effective multigenerational management

• Creating a workplace culture that attracts and retains young talent

Employee Well-being and Retention

•The link between employee satisfaction and customer experience

• Implementing mental health support in the workplace

• Strategies for improving employee retention in high-turnover environments

Leadership Development in Hospitality

• Essential skills for modern restaurant leaders

• Creating clear career paths within organizations

• The importance of continuous learning and adaptability

Industry Changes and Future Outlook

• Current challenges facing the restaurant industry

• Emerging trends and technologies shaping the future of hospitality

• Christin's predictions for the industry's evolution

Conclusion: This episode offers a wealth of practical advice and innovative ideas for anyone looking to elevate their career or business in the hospitality industry. Christin Marvin's candid reflections and forward-thinking approaches provide listeners with actionable strategies to navigate the challenges of modern restaurant management while prioritizing both business success and employee well-being.

Follow and Connect with Christin

Christin's Website - https://www.solutionsbychristin.me/

Christin's Email - christinlmarvin@gmail.com

Podcast - https://www.nohesitationspodcast.com/

https://www.linkedin.com/in/christin-marvin/

https://www.instagram.com/solutionsbychristin/

https://www.youtube.com/@ChristinMarvin

https://www.tiktok.com/@solutionsbychristin

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠

⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me ⁠

Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me

Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

#38: Finding Your Rhythm with Systems and Success with Aja Beard

Wed, 09 Oct 2024 19:00:00 GMT

In this episode, we dive deep into the latest restaurant industry trends with expert consultant Aja Beard, founder of Ask Aja Restaurant Consulting. Aja shares her wealth of experience and insights, offering valuable strategies for restaurant owners and managers navigating the challenges of 2024 and beyond.

Key Topics Discussed:

Aja's Journey in the Restaurant Industry

From teenage McDonald's manager to corporate dining executive
Transition to consulting and entrepreneurship
Launch of her new grilled cheese concept

Balancing Technology with Hospitality

Pros and cons of self-service kiosks
Importance of maintaining human interaction in customer service
Strategies for implementing technology without losing personal touch

Overcoming Funding Obstacles

Aja's personal experience with accessing capital as a minority business owner
Challenges faced despite strong financials and credit score
Alternative funding sources and strategies for aspiring restaurateurs

Creating Successful Systems for Food Service Businesses

Importance of efficient operations and "finding your rhythm"
Cross-training staff to improve productivity and reduce labor costs
Balancing productivity with employee well-being and satisfaction

Adapting to Labor Market Changes

Addressing rising minimum wages and labor shortages
Innovative service models to maintain profitability
Strategies for attracting and retaining talent in a competitive market

Combating Burnout in the Restaurant Industry

Aja's personal experience with burnout and how it led to her career shift
Creating a culture that values work-life balance
Strategies for owners and managers to avoid burnout

The Future of the Restaurant Industry

Emerging trends and consumer expectations
The role of data and analytics in restaurant management
Predictions for the evolution of food service in the coming years

Advice for Aspiring Restaurant Owners

Essential considerations before launching a new concept
The importance of thorough planning and understanding costs
Leveraging consulting expertise to navigate industry challenges

Throughout the episode, Aja Beard offers actionable advice and real-world examples from her extensive experience in the restaurant industry. Listeners will gain valuable insights on how to adapt their businesses to current trends, overcome common obstacles, and position themselves for success in the competitive world of food service.

Don't miss Aja's updates on her new grilled cheese concept, set to open in winter 2024. Follow @GrillCheezeLA and @AskAjaRestaurantConsulting on Instagram for behind-the-scenes looks at her entrepreneurial journey.

Whether you're a seasoned restaurant owner or an aspiring food service entrepreneur, this episode provides essential knowledge and strategies for thriving in today's dynamic restaurant landscape.

Follow and Connect with Aja

https://www.linkedin.com/in/ajabeard/

https://www.instagram.com/askajarestaurantconsulting/

https://www.instagram.com/grilledcheezela/

https://askaja.info/

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me

⁠Simon's Tiktok⁠: https://www.instagram.com/chefrobertsimmelink/

https://www.linkedin.com/in/robert-simmelink-46a08115/

https://ignitefoodservice.com/

https://www.youtube.com/@IgniteFoodservice/podcasts

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me

⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me

Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

#36: Engineering Restaurant Success: Lessons from The Restaurant Boss with Ryan Gromfin

Tue, 10 Sep 2024 20:00:00 GMT

Join Ryan Gromfin, 'The Restaurant Boss,' as he shares his journey and insights on revolutionizing restaurant management. Discover the power of micromanaging systems, not people, and why the industry desperately needs change.

Follow and Connect with Ryan

www.therestaurantboss.com

www.clickbacon.com

https://www.youtube.com/@Therestaurantboss

https://www.instagram.com/ryangromfin/

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simonsez.me/

⁠Simon's Tiktok⁠: https://www.tiktok.com/@simonsez.me/

Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

#35: From Chef to Breath: Managing a Career and the Stress of the Kitchen with Dave Gieselman

Tue, 03 Sep 2024 17:00:00 GMT

In this eye-opening episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Dave Gieselman, a former chef who's transformed his career into a breath work expert and stress management coach. Dave shares his remarkable journey from the chaos of professional kitchens to a life dedicated to helping others find calm in high-pressure environments.

Key topics covered:

[00:01:30] Dave's early start in the culinary world at age 13

[00:05:45] The addictive nature of kitchen chaos and its impact on mental health

[00:10:20] Dave's struggle with substance abuse and the turning point in his early 20s

[00:15:30] The 25-year journey into neuroscience, peak performance, and flow states

[00:22:15] Introduction to the "Just fucking breathe" philosophy

[00:28:40] Transitioning from professional kitchens to coaching and speaking

[00:35:10] The importance of recognizing when it's time to leave the culinary industry

[00:41:30] Dave's daily routine for stress management and personal growth

[00:48:55] Practical advice for listeners looking to implement breath work and mindfulness

Listeners will gain valuable insights into managing stress in high-pressure environments, the importance of self-care in the culinary industry, and practical techniques for achieving peak performance without sacrificing mental health. Whether you're a seasoned chef, an aspiring cook, or anyone navigating a stressful career, this episode offers a fresh perspective on balancing passion with well-being.

A former professional chef with decades of experience in high-performance environments, Dave now focuses on Coaching, Speaking, and Breathwork. A pressure-management specialist with a deep understanding of neuroscience, flow state, and the tools of high performance.

Follow and Connect with Dave

website: https://become-limitless.com/

https://www.linkedin.com/in/dave-g-limitless/

https://www.instagram.com/daveg_limitless

https://www.facebook.com/DaveGLimitless/

https://www.tiktok.com/@daveg.limitless

https://www.youtube.com/c/BecomeLimitless

Follow and Connect with Simon

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/simon_zatyrka/ ⁠

Simon's Tiktok⁠: https://www.tiktok.com/@simon_zatyrka ⁠⁠

Simon's YouTube: https://www.youtube.com/@simonsez-me

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

#34: Flames, Leadership and Community: A Chef's Culinary Adventure with Cory Untch

Thu, 29 Aug 2024 01:00:00 GMT

Experience the primal allure of cooking with fire as Chef Cory Untch shares his passion for outdoor cuisine. From Forbes five-star restaurants to mountaintop dinners, Corey reveals how he creates unforgettable dining experiences and ignites culinary passion in others.

Follow and Connect with Cory

Cory's Email: cory@infinityculinary.com

Cory's website: https://www.infinityculinary.com/

LinkedIn: https://www.linkedin.com/in/cory-untch-52067a49/

Instagram: https://www.instagram.com/untch01/

Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

• Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

• ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic

• ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic

• Simon's YouTube: https://www.youtube.com/@culinarymechanic

• Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

• Simon's email: simon@culinarymechanic.com

#33: Building a BBQ Brand with Perfect Plates and Undeniable Hospitality with Charlie Eblen

Tue, 20 Aug 2024 23:10:00 GMT

Uncover the secrets behind Charlie's barbecue business success. From food truck to brick-and-mortar restaurant, learn how he's building a barbecue empire based on quality, hospitality, and community engagement.

Follow and Connect with Charlie

Single Tree Nation Podcast: https://www.youtube.com/@singletreebbq

https://www.instagram.com/singletreebbq/

https://www.tiktok.com/@singletreebbq

https://www.linkedin.com/in/charlieeblen/

https://www.linkedin.com/company/single-tree-bbq/

Follow and Connect with Simon

⁠⁠

www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠

Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/

⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic

Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic

Book a Call with Simon⁠: https://calendly.com/culinarymechanic/chat

Simon's email: simon@culinarymechanic.com

#32: An Inside Look at Community Crowdfunding for Restaurants with Ross Chanowski

Tue, 13 Aug 2024 15:00:00 GMT

Join us as we explore the intersection of technology, community, and cuisine with Ross Chanowski of NuMarket. Learn how this groundbreaking crowdfunding platform is dishing out hope to struggling restaurants while giving food enthusiasts a chance to invest in their local favorites. This episode is a must-listen for anyone passionate about preserving the heart and soul of their community's food scene. Ross Chanowski is the founder of NuMarket, a platform that introduces an innovative approach to crowdfunding, particularly aimed at supporting food & drink businesses. By allowing contributors to invest in businesses with a higher return in credit, Chanowski's model benefits both the businesses in need of funding and the contributors looking for value. His initiative with NuMarket reflects a deep commitment to fostering community growth and supporting local enterprises through creative financial solutions. Ross holds a Masters in Social Entrepreneurship from the London School of Economics and a BA in Public Policy from the University of Michigan.

Follow and Connect with Ross

www.numarket.co

Ross's IG: https://www.instagram.com/rchanowski/

NuMarket's IG: https://www.instagram.com/numarket.co/

Ross's LinkedIn: https://www.linkedin.com/in/rosschanowski/

Follow and Connect with Simon

https://twitter.com/ClearCogs

Simon's email: simon@culinarymechanic.com

#31: On a Mission to Democratize Ai for Restaurants with Matt Wampler

Tue, 06 Aug 2024 13:00:00 GMT

Discover how artificial intelligence is transforming the restaurant industry in this eye-opening episode. Matt Wampler of Clear Cogs discusses his journey from sandwich slinger to AI entrepreneur, offering insights on technology adoption and the future of dining Matt is an ex-operator turned tech-founder. He spent close to a decade as a Jimmy Johns franchisee winning awards for Highest COMP and Highest Sales Increase in the chain. Matt is currently the CEO of ClearCOGS with the mission to empower restaurants with the information they need to run more smoothly and profitably. He's deeply passionate about the industry and is hyper-focused on bridging the gap between the potential of AI and the everyday realities of running a restaurant.

Follow and Connect with Matt and ClearCOGS

Company Socials https://www.facebook.com/ClearCOGS/

https://www.instagram.com/clearcogs/

https://www.linkedin.com/company/clearcogs/

https://www.threads.net/@clearcogs

https://www.tiktok.com/@clearcogs Personal Socials https://www.linkedin.com/in/matthewjwampler/

https://twitter.com/w_a_m_p_l_e_r

https://www.threads.net/@matthew.wampler

https://www.instagram.com/matthew.wampler/

Follow and Connect with Simon

Simon's email: simon@culinarymechanic.com

#30: Cooking Up Disruption: Transforming Chefs into Entrepreneurs with Christian J. Fischer

Tue, 30 Jul 2024 23:22:54 GMT

Join host Simon Zatyrka as he interviews Christian Fischer, the 'Disruptive Chef,' who shares his journey from Austrian kitchens to becoming a culinary entrepreneur. Discover how Fischer is revolutionizing the chef industry with innovative approaches to masterminds,side hustles, book writing, and purchasing power. Follow and Connect with Christian

Christian's Instagram: https://www.instagram.com/christianjfischer/ Podcast Instagram: https://www.instagram.com/thedisruptivechef/ Christian's LinkedIn: https://www.linkedin.com/in/christianjfischer/ Christian's website: https://www.christianjfischer.com/ Podcast TikTok: https://www.tiktok.com/@thedisruptivechef Podcast YouTube: https://www.youtube.com/@thedisruptivechef Podcast Facebook: https://www.facebook.com/DisruptiveChefCommunity/ Christian's Facebook: https://www.facebook.com/theofficialchristianjfischer/ Follow and Connect with Simon