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The Restaurant Innovator

FSR magazine

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.

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25 episodes
weekly
Avg 35 min
English

Episodes 25

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S2 · E29
Wednesday · 17 min
Reimagining a Breakfast Classic with Chef Dimitri Ponomarchuk
On this episode of The Restaurant Innovator, FSR Editor Callie Evergreen sits down with Chef Dimitri Ponomarchuk, Director of R&D and Corporate Chef at The Krusteaz Company, to explore how full-service restaurant operators and menu developers can take pancakes and waffles far beyond the traditional breakfast plate. Chef Dimitri shares how these familiar products can support creative, operationally simple menu ideas across dayparts, with room for adding savory twists, global flavors, and even wellness-minded innovations. From savory and spicy aebleskivers to duck confit waffle stackers, pancake-batter coatings, waffle sandwiches, nacho-style silver dollar pancakes, and protein- and fiber-forward applications, this episode offers inspiration for turning a classic kitchen staple into a versatile menu solution. Thank you to Krusteaz Professional for sponsoring this episode. To learn more, visit krusteazpro.com.
S2 · E28
September 30 · 34 min
How Emmy Squared Built a Pizza for the GLP-1 Era
What changes when a restaurant surpasses the 10-unit threshold? Howard Greenstone, CEO of Emmy Squared Pizza, joins the podcast to discuss his return to the 30-plus-unit chain and what it takes to scale a neighborhood concept. Along the way, he shares how Emmy Squared is updating its menu for changing consumer habits and why listening to guests matters more than chasing every trend.
S2 · E27
September 23 · 35 min
How Grove Bay Hospitality Builds Award-Winning Restaurants
How do you build a restaurant group that earns Michelin recognition, attracts top culinary talent, and still makes financial sense? In this episode, Grove Bay Hospitality Group co-founder and CEO Ignacio Garcia-Menocal joins Callie Evergreen to unpack the strategy behind the company’s award-winning growth. From launching a first restaurant that lost money in its early months to operating chef-driven, Michelin-recognized restaurants, Ignacio shares the lessons that shaped Grove Bay’s approach—and why a culture of kindness is essential.
S2 · E26
September 16 · 31 min
From Kitchen Chaos to Consistency with Chef Sean Marzan
Sean Marzan, executive chef of The Wharf at Sunset Walk and Lizzie’s Memphis Style BBQ, shares how he transformed the chaos of the kitchen into a culture built on consistency, collaboration, and care. He discusses his journey from food runner to executive chef, the mentors who shaped his leadership style, and why passion and a willingness to learn matter more than technique when building a team. Sean also explains how he orchestrates The Wharf’s fresh-catch approach with strong supplier relationships and Lizzie’s low-and-slow barbecue methods, all while creating memorable experiences for both locals and visitors.
S2 · E25
September 2 · 32 min
How Caitlin Mateo Leads with Purpose and Innovates Scratch-Made Menus at Scale
In our first collab episode with Women in Restaurant Leadership podcast, editors Callie Evergreen and Satyne Doner sit down with Caitlin Mateo, the director of kitchen operations and development at Founding Farmers—the farmer-owned, scratch-made restaurant group with locations across the DMV and Pennsylvania. We chat about her journey from anthropology to cooking and how she leads a kitchen team across multiple locations while keeping them engaged in the mission of the brand. Caitlin also shares her approach to menu innovation and how she balances flavor, ingredient sourcing, speed of execution, labor, and guest expectations. For more from Women in Restaurant Leadership, listen to the WiRL podcast on Apple and Spotify.
S2 · E25
August 26 · 37 min
What It Takes to Keep a Neighborhood Restaurant Alive
How does an independent restaurant evolve without losing its identity? Cees Brinkman, founder of Nashville’s Pharmacy Burger, and director of operations Daniel Frazier share how scratch-made food, a distinctive beer garden, and a collaborative culture have helped the brand grow from one East Nashville restaurant to three locations. Along the way, they discuss the post-COVID restaurant landscape, rising costs, changing alcohol habits, the impact of GLP-1 drugs on menus, and why restaurants can still offer something increasingly rare: a place to put down the phone and connect with the people at the table.
S2 · E24
August 19 · 33 min
How Two Resort Chefs Make 50 Restaurants Feel Distinct
With a culinary portfolio spanning more than 50 restaurant concepts, Resorts World Las Vegas has to deliver both scale and individuality. Executive chef David Werly and Kusa Nori executive chef Ryan Nuqui join the podcast to share how they protect each concept’s identity while driving consistency across the resort. They discuss making modern Japanese dining more approachable through tableside experiences, rethinking innovation beyond the plate, developing future culinary leaders, and creating the personalized hospitality that keeps guests coming back.
S2 · E23
August 12 · 35 min
When a Hotel Restaurant Is Ready to Stand on Its Own
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 restaurant at The CAMP in Costa Mesa. Bates breaks down the importance of market fit, distinctive design, operational consistency, and knowing when not to grow too quickly. Along the way, he explains why better hotel food and beverage can create a virtuous cycle for both local diners and overnight guests.
S2 · E22
August 5 · 38 min
Craft Beer Meets Modern Wellness Culture at This Franchise-Ready Beer Spa
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 into a franchise-ready social wellness concept. The founders unpack Oakwell’s two Denver-area locations, where private beer-infused spa suites meet a hospitality-led tap wall featuring guided tastings of craft beer, wine, cider, and nonalcoholic beverages. Jessica and Damien also share how they built the operating systems, service standards, and market strategy to support national franchise growth across more than 100 potential U.S. markets.
S2 · E21
July 29 · 24 min
From Jersey Shore Roots to 300-Unit Goals with Chris Ives
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. Chris shares how his finance background helps him in his current role, and the lessons he learned along the way. He reveals his strategy to overhaul corporate infrastructure, simplify operations for franchisees, and target 300 units in five years by balancing bold menu innovation with data-driven decision-making. He also shares insights on leveraging grassroots marketing like micro-influencers to unlock new markets.
S2 · E20
July 15 · 26 min
How a Nashville Chef Achieves Sub-30% Food Costs
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 eliminate trash to whole-animal butchery. He also shares hot takes on why he believes your general manager is more important than your lead chef, and why he thinks restaurateurs are using AI all wrong.
S2 · E19
July 8 · 22 min
Sam Jett Redefines ‘Luxury’ Fine Dining: Where Farmers Write the Menu
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 standard fine-dining model by cooking entirely around what farmers are most excited about each week. Sam also argues why a humble Tennessee tomato has more "luxury" potential than French foie gras, and why he believes the most exclusive experience a restaurant can offer isn't imported caviar.
S2 · E18
July 1 · 37 min
What 10 Years in Front of House Taught This Executive Chef
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 Birmingham, Alabama, to discuss his unconventional path to the top of the kitchen and his methodical approach to restaurant operations. Bracero shares the lessons he learned during 10 years in the front-of-house and how that perspective now helps him bridge the gap between service and the kitchen.
S2 · E17
June 24 · 29 min
The Disney Playbook for Better Hospitality
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 why culture must be reinforced every day, how meaningful guest moments drive long-term loyalty, and why empowering employees is the foundation of exceptional hospitality.
S2 · E16
June 17 · 54 min
Inside Chef Kenny Gilbert’s Boot Camp for Future Culinary Leaders
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 Hospitality Group. He argues why great restaurants and kitchens are built through “boot camp” cultures that prioritize coaching, accountability, and developing future leaders. He also dives into his data-driven approach to restaurant development, revealing why understanding local demographics is the key to building concepts that last. Along the way, he reflects on the importance of resilience, continual learning, and maintaining a competitive mindset.
S2 · E15
June 10 · 35 min
Why Cotton Patch Cafe Stopped Chasing Newness
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 operations, lowering prices on key items, investing in team members, and building a culture of feedback helped unlock the brand’s latent equity. He also discusses why occasion-based thinking matters, what full-service operators can learn from Chili’s and Texas Roadhouse, and how Cotton Patch plans to expand across Texas.
S2 · E14
June 3 · 38 min
Why Chef Michael Campbell is Betting Big on Catering to Scale in California
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 newest concept, Capo Leisure House, Campbell shares the strategy behind his post-COVID growth and how each concept is designed for today’s economic realities. He breaks down his approach to the “new math” of restaurants and shares how his team-first mindset is shaping the next phase of his business.
S2 · E13
May 20 · 32 min
How Fiamma Turned Scarcity Into a Sellout Strategy (With Just 5 Burgers a Day)
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 house to an Italian steakhouse, the operational genius behind their "five-burgers-a-day" exclusivity play, and the mindset shift required to move from micromanagement to empowered leadership. It’s a masterclass in adapting to an emerging market, building a sustainable team culture, and the "yin and yang" of a professional and personal partnership. Read Britt & Kinsey’s recent feature in FSR here, follow Fiamma’s Instagram here, and check out their Sunday Supper series here.
S2 · E12
May 13 · 49 min
Chef Basil Dean’s Blueprint for Island Hospitality
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 global experience to mentor the next generation of chefs. He also dives into the importance of trust and consistency in the kitchen, and why his legacy is built on giving back to the talent that supports him.
S2 · E11
May 6 · 34 min
How Cracker Barrel Balances Nostalgia and Newness
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 insight shape every dish at Cracker Barrel, plus how to balance nostalgia with fresh ideas without losing what guests love.

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