CULINARY MECHANIC

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

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

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.

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

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

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

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  

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

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/                   or 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

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    

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

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

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

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  

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/   

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 requires adapting to new workforce realities, as many experienced cooks have left the industry for better work-life balance in other sectors. Connect with Chef Ron Duprat: Instagram/Twitter/TikTok/Facebook: @TopChefRon LinkedIn: https://www.linkedin.com/in/ron-duprat-050438b/T 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/ If you're interested in Starfish: https://www.usestarfish.com/      

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

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! Simon Zatyrka / CULINARY MECHANIC Instagram: @culinary.mechanic Linkedin: @simon-zatyrka Email: simon@culinarymechanic.com Booking: https://calendly.com/culinarymechanic/connect Newsletter Sign-up: https://simonznews.carrd.co/

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 Website: https://www.simonsez.me/   Subscribe:  "so, I had a thought…" newsletter   If you're interested in Starfish: https://www.usestarfish.com/  

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