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Hosted by FSR magazine · 🇺🇸 US · EN-US · 123 episodes
Established thought leaders with verified media credentials.
The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.
FSR magazine hosts The Restaurant Innovator, a business show with 123 episodes published.
What does it take to turn a hotel amenity into a destination restaurant? Philip Bates of TMC Hospitality joins the podcast to discuss the strategy behind Maleza’s expansion from Drift Palm Springs to a standalone restaur
In this episode of The Restaurant Innovator , host Callie Evergreen sits down with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa, to talk about turning a 25-country journey and a chance discovery in Poland
Chris Ives, CEO and president of Bubbakoo’s Burritos, chats with FSR editor Callie Evergreen about the 140-unit brand’s evolution from a founder-led Jersey Shore favorite to a high-growth, private equity-backed platform.
In the second segment of a two-part podcast, executive chef Sam Jett shares how he achieves sub-30% food costs in his zero-waste kitchen at the Michelin-recommended Audrey in Nashville—from the high-tech lab used to elim
In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the
What happens when an engineering mindset meets the culinary arts? In this episode of The Restaurant Innovator , hosts Callie Evergreen and Sam Danley sit down with Nick Bracero, executive chef of Armour House in Birmingh
In this episode, Disney Institute senior facilitator Zoë Bishop shares the leadership principles behind Disney's renowned service culture and how restaurant operators can apply them to their own businesses. She explains
In this episode, “Top Chef” veteran Kenny Gilbert shares the leadership philosophy that has fueled his 35-year career—from the Ritz-Carlton and Oprah Winfrey’s kitchen to his current role as VP of Culinary for Grove Bay
Cotton Patch Cafe CEO Brandon Coleman joins the podcast to share how the Texas-based chain is driving double-digit traffic growth without chasing constant menu innovation. Instead, Coleman explains how simplifying operat
In this episode, chef Michael Campbell shares how he’s expanding a multi-concept restaurant group in Southern California at a time when many operators are pulling back. From Pacific Pearl Café to White Rooster and his ne
Chefs Britt Rescigno and Kinsey Leodler dive into the high-stakes first year of Fiamma, their live-fire destination restaurant in Sun Valley, Idaho. The duo shares how they successfully pivoted their concept from a pasta
Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his
From line cook to leading innovation for a $3.2B brand, Chef Jeremy Lett breaks down what it really takes to create craveable food at scale. He shares how data, cross-functional teamwork, and real-world restaurant insigh
With 25+ years in hospitality, Alan Roth—operating partner of The Restaurant People and the mind behind iconic venues like Rosa Sky and Giselle—is now launching Atlanta’s newest rooftop destination, Jagger Suite. In this
Nick Kennedy and Greg Root, co-owners of Defined Hospitality, break down how they scaled a seven-concept restaurant group without losing sight of what matters most: the basics. From reading guest body language to somethi
From biomedical engineering to the high-stakes kitchen of “America’s Culinary Cup,” chef Katie Button has spent 15 years building Cúrate into an Asheville icon. In this episode, she breaks down the systems that sustain a
Jenna Law from Keke’s Breakfast Cafe joins host Sam Danley to trace the chain’s evolution from a regional favorite to a growing leader in the $15 billion brunch segment. She unpacks what it’s like “flying the plane while
In this episode, Paul Mangiamele shares the remarkable story of rescuing Bennigan’s from the brink and leading the triumphant return of the iconic Steak and Ale under his Legendary Restaurant Brands umbrella. Celebrating
Greg Georges, Major Accounts Manager for Hospitality & Gaming at Cintas, joins host Callie Evergreen to explore the operational side of cleanliness in restaurant kitchens. With more than two decades working alongside hos
Anthony Jones is having a breakout moment. The James Beard Emerging Chef semifinalist, Marcus DC executive chef, “Chopped” champion, and “Top Chef” season 23 contestant joins FSR editors for a candid conversation on comp
Alan Roth
operating partner of The Restaurant People
1 appearance on this show
Nick Kennedy
complex knee surgeon · Nick Kennedy Coaching
1 appearance on this show
Anthony Jones
Head of Innovation and Partnerships, Australia New Zealand and South Pacific · Old House Depot
1 appearance on this show
Stratis Morfogen
restaurateur, entrepreneur, author of Be a Disruptor
1 appearance on this show
Basil Dean
Margaritaville Beach Resort Nassau
1 appearance on this show
Jeremy Lett
Cracker Barrel
1 appearance on this show
Jenna Law
Keke’s Breakfast Cafe
1 appearance on this show
Greg Georges
Cintas
1 appearance on this show
Kirk Grogan
TipHaus
1 appearance on this show
Jordan Boesch
7shifts
1 appearance on this show
Fabien Jacob
Brasserie Mon Chou Chou
1 appearance on this show
Diana Geseking
Restaurant Technologies
1 appearance on this show
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The Restaurant Innovator is hosted by FSR magazine. The show is categorised under business (entrepreneurship) and has published 123 episodes.
The Restaurant Innovator has published 123 episodes.
The Restaurant Innovator regularly covers business, entrepreneurship, careers. It sits in the business category, with a entrepreneurship focus.
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The Restaurant Innovator hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of The Restaurant Innovator average 36 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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