Restaurant Ready

John McDonald is the founder and CEO of Mercer Street Hospitality and one of downtown New York’s most seasoned restaurant operators. Over three decades, he has helped shape the city’s dining culture through concepts spanning nightlife, fine dining, neighborhood restaurants, and digital media. In this episode, he reflects on what it really takes to build longevity in hospitality, why consistency matters more than constant reinvention, and how shrinking margins have made restaurant success look far easier from the outside than it feels from the inside. TakeawaysConsistency is harder than creativity and more valuable in the long runA great server or bartender can be the reason a guest returnsThe best work is not always the most commercially successfulNot every expansion opportunity is worth takingScaling too fast can poison the businesses that already workCorporate infrastructure becomes its own business once you growRestaurants today face much smaller margins than they did a generation agoA restaurant that looks busy may still only be breaking evenOperators need strong HR systems before problems ariseCustomers want better treatment of workers but often resist the prices that support itGreat restaurants improve constantly without feeling different to the guestMomentum can hide mistakes, but only for a whileLongevity depends on staying relevant without losing your identityPassion may get you into the business, but discipline keeps you thereWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Maneet Chauhan is an award-winning chef, restaurateur, author, television personality, and founding partner of Morph Hospitality Group in Nashville and Orlando. A longtime judge on Food Network’s Chopped and a two-time Tournament of Champions winner, Chauhan balances national visibility with the daily responsibility of running restaurants that sustain real households. In this episode, she shares why every restaurant must stand on its own financially, how stepping back can strengthen leadership, and why the greatest skill an operator can develop is humanity. TakeawaysIf you will not wash dishes when needed, do not expect others to eitherScaling requires trusting your team to execute your visionDo not drain a profitable business to prop up a struggling oneApproach restaurants as businesses, not only passion projects aloneDo your homework and know your numbers before openingSurround yourself with people who understand financeStep away before stress turns into damageNothing in a restaurant is life or deathGrace under pressure builds stronger cultureProtect your humanity as fiercely as your brandService excellence outlasts food trendsBuild systems that can be repeated and improve those that cannotUse technology to enhance efficiencyWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Matt Jozwiak is the founder of Rethink Food, a chef-led nonprofit building a more sustainable and equitable food system by paying restaurants to cook for their communities. After training in some of the world’s most demanding kitchens, Jozwiak stepped away from the line to solve a problem he saw up close: community centers struggling to feed people while restaurants were underutilized and under-respected. In this episode, he breaks down why restaurants should be funded partners in food security, not unpaid stopgaps, and why the industry’s greatest asset is the intelligence and grit of its people. TakeawaysRestaurants are infrastructure, not just places to eatCharity without compensation can close the very businesses trying to helpPaying restaurants for community meals strengthens local economiesRetention in restaurants is a business strategy, not a luxuryTurnover is more expensive than incremental wage growthRestaurants operate with skill sets most corporate leaders underestimateSimplification beats complexity in both kitchens and officesGhost kitchens often ignore administrative and training realitiesPolicy should empower small operators, not just large distributorsTax credits can create systemic change beyond emergency grantsRestaurants are often exploited as community hubs without protectionFocus on building a strong business before trying to help outsideRestaurant experience is one of the best educations in leadershipWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Stephen Sawitz is the fourth-generation leader and CEO of Joe’s Stone Crab, the iconic Miami Beach restaurant founded in 1913. Raised in the kitchen from the age of eight, he has spent a lifetime inside one of the most operationally demanding restaurants in America. In this episode, Sawitz shares how generational loyalty is built through relentless consistency, why culture must begin in the heart and extend into accountability, and how long-term thinking, sober leadership, and disciplined hiring practices protect a legacy that spans more than a century. TakeawaysConsistency is simple in theory and brutally hard in practiceGenerational customers are earned through generational employeesMother Nature forces operators to adapt without lowering standardsCulture must combine accountability with graceA sober kitchen strengthens clarity and leadershipHuman resources and labor counsel are preventative tools, not reactive onesInternal promotion builds deeper loyalty than external hiring aloneInterviewing requires structure, patience, and diverse evaluatorsFeed and respect candidates during the hiring processStandards should be clear before day oneRestaurants cannot be run remotelyBlackout periods and expectations must be communicated upfrontHospitality markets boom when geography, policy, and culture alignLong-term thinking outperforms short-term gainsDoing the right thing matters more than simply doing things rightThe slow nickel is better than the fast dimeWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Demetri Tsolakis is a Boston-based restaurateur behind a growing portfolio of Greek concepts including Krasi, Kaia, Bar Vlaha, and Greco. Raised in his family’s Greek American restaurant, he briefly left the industry for investment banking before returning to build a hospitality group rooted in culture, mentorship, and care. In this episode, Tsolakis shares why hospitality must begin with how you treat your own team, how he earned a rare five-star review by making fine dining feel approachable, and why embracing AI in the back of house may be the key to protecting the human touch on the floor. TakeawaysHospitality must begin with how you treat your teamA conversation can reveal more about someone than their resumePromote from within to turn jobs into careersLoyalty deserves long-term reward and partnershipFine dining should feel approachable, not intimidatingLuxury is a feeling, not a price pointGuests remember how they were treated more than what they ateBranding extends to plateware, uniforms, and even soapAvoid chasing trends and build concepts that lastUse AI to eliminate back-office friction so your team can focus on guestsScalability requires systems before expansionResearch the community before entering a new marketCore values must be clear before you growWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Aaron Bludorn is a Houston-based chef and restaurateur behind Bludorn, Navy Blue, Bar Bludorn, and Perseid at Hotel Saint Augustine. After training under chefs Douglas Keane and Daniel Boulud and leading Café Boulud in Manhattan, Bludorn relocated to Texas in 2020 and has since built a multi-concept group grounded in discipline, transparency, and team development. In this episode, he breaks down how to protect margin without compromising hospitality, why menu engineering should drive design decisions from the start, and why sustainable leadership begins with letting go of ego and building systems that support long-term growth.TakeawaysYou cannot raise prices at the same pace costs are risingEfficiency must improve before guests feel the pinchCut tedious labor, not flavor or hospitalityStart every new restaurant with the food and work backwardDesign decisions should support sales, not inflate egoMenu engineering protects both margin and identityUse ingredients across dishes to maximize labor efficiency and product usageBuy everyday items in bulk to protect cash flowConsolidate vendors to strengthen purchasing powerTransparency around labor and food cost creates stronger managersReal-time reporting prevents end-of-month surprisesPay slightly above the industry standard to retain strong teamsPush leaders to take two days off in a rowRetention improves when managers treat the restaurant like ownersScaling too quickly at the corporate level can strain the groupDelegation requires trust, clarity, and letting goWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Paul Donahue is the co-owner of two Atlanta institutions: The Colonnade, an iconic Southern restaurant approaching its 100th anniversary in 2027, and Lingering Shade Social Club, a modern neighborhood bar built around community, design, and creativity. With a background in interior architecture and real estate, Donahue entered hospitality later in life, bringing with him a deep belief in teamwork, accountability, and long-term stewardship. In this episode, he shares how to protect tradition without freezing it in time, why cross-training builds stronger teams, and how loyalty is earned through care, consistency, and presence. He breaks down how to lead a legacy restaurant into its next chapter and explains how to operate two completely different concepts without losing cultural clarity or operational discipline.TakeawaysConsistency works when everyone follows the same systemEncourage creativity, but standardize it once it proves effectiveCross-training builds empathy and operational awarenessHiring for personality often beats hiring for experienceTeach the why behind every processLet people stumble safely so they learn with confidenceLong-term staff create institutional memory and stabilityCulture is built through daily leadershipTake care of employees outside of work and loyalty deepensTradition should evolve carefully, not dramaticallyDesign determines whether a restaurant becomes a true gathering placeCommunity connection should feel authentic to the ownerInnovation needs operational guardrailsRestaurants succeed when they feel like homeWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ Community, sign up at www.MAJC.ai.

Evan Hennessey is the chef and owner of Stages at One Washington and The Living Room in Dover, New Hampshire, and the founder of Finding Thyme, a culinary travel venture that blends food, place, and community. Since opening Stages in 2012, he has focused on ingredient-driven, regionally rooted dining, collaborating closely with farms and producers across New England. In this episode, he shares why listening to guests and staff matters more than protecting a rigid concept, how mentorship can replace fear-based kitchens, and what it takes to design restaurants that allow owners to step back without losing the soul of the work.TakeawaysRestaurants should be designed to evolveListening to guests is a core operational toolSmall, manageable formats create long-term sustainabilityCommunity trust is earned through consistency and transparencyCooks should amplify farmers and foragersLeadership works best when it removes fear from the kitchenMentorship develops stronger leaders than intimidationCross-training builds resilience and shared ownershipMultiple concepts can coexist when systems are intentionalReducing waste starts with whole-animal thinking and menu designFinancial clarity protects creative freedomStepping back requires teaching others how to leadPersonal values should shape the businesses you buildLongevity depends on designing work that supports life outside the restaurantWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Rasika Venkatesa is the chef and founder of Mythily, a New York–based pop-up and residency concept that serves as her modern love letter to South Indian cuisine. Trained in some of the most demanding kitchens in the U.S. and shaped by the food of her grandmother’s home in Chennai, Venkatesa is navigating a different path to restaurant ownership. In this episode, she shares why patience matters more than speed, how pop-ups can function as real-world R&D for young chefs, and what it actually takes to build a restaurant concept from scratch without losing yourself in the process.TakeawaysEvery pop-up is a test, not just a performanceRestaurants are built through repetitionCultural cuisine works best when it’s personal but universally welcomingFine dining technique should serve flavor and storyPop-ups help chefs validate concepts before committing to brick and mortarPatience is a required skillSystems and structure create freedom during chaosConsistency matters more than noveltyPop-up success doesn’t equal sustainability behind the scenesAsking for help is essential when resources are limitedSocial media is work, but ignoring it is not an optionSmall restaurants can be healthier than large onesSustainability must include staff pay, pricing, and owner well-beingThe next generation must rethink traditional restaurant modelsWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Nick Schorsch is the co-founder and CEO of Heritage Restaurant Group, known for taking a disciplined, systems-first approach to growth, leadership, and long-term sustainability. Rather than chasing trends or rapid expansion, Schorsch has focused on building durable operating models that protect people, margins, and culture at the same time. In this episode, he breaks down why most restaurant failures are predictable, how clear roles and expectations reduce burnout, and what it really takes to scale without losing control of quality, accountability, or trust.TakeawaysMost restaurant problems are structural, not personalClear roles prevent resentment and burnoutGrowth without systems multiplies chaosStrong culture depends on operational clarityDiscipline creates freedom for both leaders and teamsHiring mistakes compound faster than financial onesConsistency beats intensity over the long termLeadership requires saying no more often than yesHealthy margins protect people, not just ownersExpansion should follow proof, not ambitionTransparency reduces politics and internal frictionRestaurants last when expectations are explicitProcess creates stability in high pressure environmentsSustainable success is built deliberately, not quicklyWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Krista Cole is the sole owner of Sur Lie in Portland, Maine, which she built from the ground up in 2014, and Gather in Yarmouth, which she acquired in 2022. A two-time James Beard Award semifinalist, Cole brings a perspective on restaurant ownership shaped by her background in healthcare, where systems, empathy, and accountability are non-negotiable.In this episode, she shares how nursing informs her leadership style, why sustainable culture requires intentional workflows, and how equity, transparency, and community engagement show up in daily restaurant operations.TakeawaysHire for attitude and values, then teach the skillsStrong systems protect people from burnoutWork life balance requires structureLeadership means meeting people where they areConsistency matters more than sweeping changeCulture improves when owners stay close to the workTransparency builds trust during difficult decisionsGrowth should create opportunity for the team, not just the ownerCommunity context must shape how each restaurant operatesSustainability includes financial, emotional, and human healthEquity starts with listening and shared decision makingChange works best when applied steadily over timeRestaurants thrive when people feel seen and supportedEveryone brings something valuable to the tableWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Heather Morrison and Austin Carson are the co-owners of Restaurant Olivia in Denver, a fine-dining restaurant known as much for how it treats people as for what’s on the plate. With decades of combined experience, they’ve built a business rooted in hospitality, sustainability, and long-term thinking, one where culture is protected as deliberately as margins.In this episode, they break down how values-driven hiring, honest leadership, and systems-based sustainability show up in real day-to-day operations, and why none of it works unless the business remains financially viable.TakeawaysBuild culture by protecting the whole team, not individual exceptionsHire for values alignment first and train the restSustainability must work financially or it won’t lastHospitality applies to staff as much as guestsSystems remove ego and make consistency possibleLetting go of misalignment is part of leadershipCare is not soft when it’s paired with accountabilityTransparency and honesty create trust at scaleMentorship starts with understanding how people want to be seenReduce waste by designing systems, not relying on willpowerInnovation often comes from constraints, not abundanceQuality and warmth matter more than any marketing strategyLeadership requires vulnerability, not perfectionLong-term success depends on clarity of purposeWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Henry Rich is the managing partner of the Oberon Group, a hospitality group based in Brooklyn and the Catskills that includes Rucola, June, Anaïs, and Rhodora, a carbon-neutral zero-waste natural wine bar, among other projects. In this episode, he breaks down why most “green” work happens behind the scenes, how to build team buy-in when sustainability adds friction, and what it really takes to run a mission-driven business without burning out or going broke. He also shares why their most successful differentiators were not the sustainability claims at all, but what happened once the team was empowered to lead.TakeawaysIf the food and experience aren’t great, marketing won’t save youMost sustainability work isn’t “legible” to guests, so don’t rely on it as the hookStart with the biggest lever: composting and separating organics from landfillZero-waste adds steps to an already hard job, so buy-in is the real workDon’t impose a mission top-down; recruit people who opt inRemoving layers of hierarchy can reduce resentment and increase ownershipYou can pay people more by widening roles and running lean per coverLow waste choices can force menu constraints, so balance ideals with viabilityPush vendors to change small things (packaging, tape), and they will often adaptFocus spend on getting the room, service, pricing, and execution rightA clear mission can invite other missions in: pop-ups, mutual aid, and community supportWant to connect directly with industry thought leaders like today’s guest?MAJC built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Mateo Kehler is the co-founder and head cheesemaker of Jasper Hill Farm in Vermont, a pioneering social enterprise dedicated to rural economic development through world-class artisan cheese. Built alongside his brother Andy, Jasper Hill has become a model for how independent food businesses can remain value-driven, profitable, and deeply rooted in place. In this episode, Kehler shares how cheese became a vehicle for community regeneration, why independence matters more than scale, and how systems, collaboration, and outrageously delicious products can reshape broken commodity markets.TakeawaysHigh-value food can reclaim wealth from extractive commodity marketsIndependence allows businesses to stay values-driven, not purely economicMeaningful work requires connection to place and peopleGrow laterally through collaboration instead of scaling verticallyPremium pricing must reflect the true cost of productionQuality is non-negotiable, values only work if the product is exceptionalPartnerships can unlock capital without sacrificing controlSystems remove ego from craft and create consistencyData enables better decision-making across production and financeSeparate personal identity from product decisions to lead more objectivelyPaying farmers a living wage stabilizes entire communitiesTransparency builds trust across complex organizationsAsking for help strengthens leadershipLong-term sustainability requires profitability and disciplineInnovation and tradition must evolve togetherWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Tina and David Schuttenberg are the husband-and-wife owners behind Kwei Fei and Beautiful South in Charleston, part of Always Awkward Hospitality. After a series of failed restaurant jobs and relocations, they built a punk-rock Sichuan pop-up with a devoted following, which eventually became two distinct brick-and-mortar restaurants. In this episode, they talk about turning misfires into momentum, running lean without outside investment, dividing roles as partners, building culture intentionally, and staying true to their convictions.TakeawaysFailure can be the foundation for your strongest conceptPop-ups work best when treated like real businesses, not side projectsStaying in your lane protects both brand and marriageRun lean and frugal when outside investment isn’t an optionGrowth should be intentional, not rushedStrong brand conviction builds loyal, self-selecting guestsCulture must be rebuilt when you move neighborhoods or conceptsHiring for fit matters more than hiring for experienceTraining starts with systems before philosophyRestaurants don’t need to be for everyone to succeedCommunity engagement works best when it’s structured and meaningfulAccessibility, inclusivity, and respect must be intentionalMarketing and design are revenue tools, not decorationSurvival mode eventually has to give way to sustainabilityCollaboration can be a healthier growth path than expansionWant to connect directly with industry thought leaders like today’s guests?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Colin Lynch is a New England–born chef and co-owner of Bar Mezzana, Shore Leave, No Relation, Black Lamb, and the newly opened Fido. A graduate of the Culinary Institute of America and former executive chef of the acclaimed No. 9 Park, Lynch has spent two decades shaping Boston’s restaurant landscape through mentorship, trust-based leadership, and a deep commitment to team culture. In this episode, Lynch joins Matt Jennings and Carolyn Grillo to talk about building restaurants around fit, loyalty, curiosity, and shared ownership, and why success in hospitality comes from people, not perfection.TakeawaysHire for personality and cultural fit. Skills can be taughtBuild loyalty through trust, opportunity, and long-term relationshipsFocus on mentorship: lift others because one day they’ll lift youDon’t try to be everything to everyone, guide guests instead of chasing trendsAuthentic hospitality starts with clarity, not saying yes to every requestBalance creativity with consistency and cost realitySocial media matters for staying top of mind, even if you’re not great at itHealthy competition pushes a city’s restaurant community forwardLeadership and management are different skills, know which one you’re practicingGive people room to grow into ownership and responsibilityUnderstand the financial realities: buildouts, leases, and long-term sustainabilityTeach teams financial literacy, it elevates their careers and stabilizes the businessKeep the business small if it means staying full, profitable, and healthyWork hard, be kind, core values matter more than credentialsWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ Community, sign up at www.MAJC.ai.

Missy Robbins is the James Beard Award–winning chef behind Lilia and Misi, two of Brooklyn’s most admired restaurants, as well as the co-founder of Misi Pasta and Grovehouse Hospitality. Over her three-decade career, she has cooked in landmark kitchens, reimagined her relationship with Italian cuisine, rebuilt her life after burnout, and developed some of New York’s most intentional teams. In this episode, Robbins joins Matt Jennings and Carolyn Grillo to talk about leadership, mentorship, identity, personal evolution, and the discipline of trusting your instincts.TakeawaysPromote from within to strengthen culture and maintain continuityTrust your instincts when making major decisionsBuild spaces around authenticity rather than external validationTravel broadly to expand perspective and creativityGive responsibility early so teams have room to growHire for attitude and curiosity over résumé prestigeCreate businesses that reflect your values, not industry expectationsBe honest about burnout and give yourself space to resetLet people evolve into leadersInvest in coaching to develop communication, empathy, and partnershipMaintain high standards while learning when to let goLead by example, especially for women looking for representationWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get free access to the MAJC✨ Community, sign up at www.MAJC.ai.

Belle English is the Culinary Director at Williams-Sonoma, leading the brand’s Test Kitchen and overseeing recipe development, product innovation, and culinary content. A Boston native who grew up in her family’s restaurants, English opened her own bakery at 17 and went on to work with America’s Test Kitchen before joining Williams-Sonoma. In this episode, English shares lessons on creativity, leadership, and authenticity, plus a rare look behind the scenes of one of America’s most iconic culinary brands.TakeawaysBuild confidence by mastering the rules before breaking themStay authentic, and success will follow genuine passionCreativity thrives when process meets playHire for curiosity and work ethic, not just credentialsChemistry in the kitchen matters as much as skillNostalgia and innovation can coexist in brand storytellingLeadership means empowering others to teach and createGreat teams balance aspiration with attainabilityMeasure success through fulfillment, not metricsLegacy brands stay relevant by evolving with purposeWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Breana Killeen is a food writer, recipe developer, culinary nutritionist, and farmer based in Vermont. With over 16 years of experience in food media, she’s written and edited more than 2,500 recipes for brands like EatingWell, AllRecipes, and HelloFresh while also running Killeen Crossroads Farm, a small regenerative farm she co-owns with her husband. In this conversation, Killeen joins chef Matt Jennings and Carolyn Grillo to talk about building a closed-loop farm system, bridging the gap between chefs and small farmers, and finding the balance between sustainability, food media, and family life.TakeawaysA closed-loop system lets animals, crops, and compost sustain one anotherStrong farm-to-chef relationships rely on trust and communicationEducate diners about the true cost of food and the value of quality ingredientsResourcefulness starts with using every part of the ingredientSmall local commitments create lasting impactTastings build curiosity and connection within the teamBridge food media and farming to show seasonality and sustainabilityCultural respect begins with intention and techniqueUse menus and language as tools for education, not just marketingAuthenticity and curiosity keep the work meaningfulWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Michel Nischan is a four-time James Beard Award–winning chef, author, and food equity advocate whose work has transformed how America thinks about sustainable food systems. Over a four-decade career, he’s cooked in acclaimed restaurants, co-founded the James Beard Foundation’s Chef Boot Camps for Policy and Change, and launched Wholesome Wave, a nonprofit creating access to healthy food for underserved communities. In this episode, Nischan joins chef Matt Jennings and Carolyn Grillo to discuss the broken links in our food system, how chefs can drive change through storytelling and collaboration, and why authenticity and purpose remain the most powerful ingredients in leadership.TakeawaysUnderstand why the U.S. food system has stalled and where innovation must happenAdvocate through optimism, not fear, and invite people to the tableLead change locally before scaling it nationallyBuild empathy by helping every team member experience every roleCollaboration among chefs amplifies both purpose and profitStart your story with “why,” letting your menu reflect your missionShow diners how their choices support farmers, artisans, and communitiesTechnology and demand can make regenerative systems scalableAuthenticity and generosity are the best marketingPurpose-driven leadership outlasts trendsWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.