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So You Want to Run a Restaurant is a podcast from Back of House that goes behind the scenes with restaurant owners and operators across the country to talk candidly about the realities of the restaurant and foodservice business.
Whether you're dreaming of opening your first restaurant or already in the thick of it, this podcast has unfiltered stories, restaurant management and operations tips, and the lessons that only come from actually living in the foodservice industry.
Each episode dives into the wins, the challenges, the late nights, and everything in between - straight from the people who run the show every day.
Whether you work in hospitality or you're simply restaurant-curious, pull up a seat. There's a story here for you.
| Episode | Date |
|---|---|
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Chef Zachary Engel: So You Want To Run a Non-Traditional Restaurant Culture?
|
Jul 21, 2026 |
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Chef Michael Salmon: So You Want to Build A Human-Centered Restaurant?
|
May 05, 2026 |
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Liz Einhorn: So You Want to Scale Your Restaurant Business?
|
Apr 28, 2026 |
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Chef Shachi Mehra: So You Want to Launch a CPG Brand as a Restaurateur?
|
Apr 21, 2026 |
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Dara Lyubinsky: So You Want To Launch a Private Chef Business
|
Apr 14, 2026 |
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Codi Bates: So You Want to Build a Better Restaurant Industry?
|
Apr 07, 2026 |
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Alam Mendez Florian: So You Want to Open A Mexican Taqueria?
|
Mar 31, 2026 |
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Valerie Mnuchin & Chef Armond Joseph: So You Want to Run A Seasonal Restaurant All Year Round?
|
Mar 24, 2026 |
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Zoey & Lydia Heyn: So You Want to Launch a Food Truck Business at 15?
|
Mar 17, 2026 |
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Alfredo Arcobelli: So You Want To Become a Private Chef?
|
Mar 10, 2026 |
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Maya Madsen: So You Want to Turn Your Side-Hustle Into A Thriving Business?
|
Mar 03, 2026 |
|
Hengam Stanfield: So You Want to Fail, Learn From Mistakes, And Grow Your Restaurant?
|
Feb 24, 2026 |
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Kizzy Patel & Jesse Smith: How to Go From Working in a Pub to Owning An Historic Restaurant
|
Feb 17, 2026 |
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Andy Elliott: So You Want To Go From Farmer's Market to NYT Best Restaurants List?
|
Feb 10, 2026 |
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Natalia Lepore Hagan: So You Want to Go Culinary School and Change Your Life?
|
Feb 03, 2026 |
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Chef David Standridge: So You Want to Create an Award-Winning Sustainable Seafood Restaurant?
|
Jan 27, 2026 |
|
Gustavo Fuentes: So You Want to Build a 5-Star Rated Restaurant With 1.1K Google Reviews?
|
Dec 09, 2025 |
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Jon O'Connor: So You Want To Build a Booming Craft Distillery?
|
Dec 02, 2025 |
|
Chef Carlos Lopez Muñoz: So You Want to Open a Modern Oaxacan Restaurant
|
Nov 18, 2025 |
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Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café
|
Nov 11, 2025 |
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Chef Jack Logue & Partner Chris Miller: So You Want to Reinvent an Iconic NYC Restaurant
|
Nov 04, 2025 |
|
Chris Andrus, Mitten Brewing Co: So You Want to Run a Successful (and Haunted) Brewery?
|
Oct 28, 2025 |
|
Mo Jessa: So You Want to Go From Dishwasher to Executive
|
Oct 21, 2025 |
|
Shawn Walchef: So You Want a Restaurant Everyone Talks About?
|
Oct 14, 2025 |
|
Carmen Rossi: So You Want to Build a Hospitality Empire?
|
Oct 07, 2025 |
|
Pitmaster Charles Wong: So You Want to Redefine BBQ with Fusion Flavor?
|
Sep 30, 2025 |
|
Bridget Foy: So You Want to Keep a 40-Year Restaurant Legacy Alive?
|
Sep 23, 2025 |
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Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner?
|
Sep 16, 2025 |
|
We're back for Season 4!
|
Aug 27, 2025 |
|
Cultivating Culture and Growing Thoughtfully with Molly Irani of Chai Pani
|
Apr 18, 2023 |
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Leaning into Sustainability with Edwin Gallardo and Robin Janse of Seven Stars Resort & Spa
|
Apr 04, 2023 |
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Growing a Restaurant Group With Rachel Cope of 84 Hospitality
|
Mar 21, 2023 |
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Managing Multiple Concepts With Zach Mack of Alphabet City Beer Co. and Taco Vista
|
Mar 07, 2023 |
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Executing Hybrid Restaurant Concepts With Ping Ho
|
Feb 21, 2023 |
|
Creating Concepts That Stand Out With June Rodil
|
Feb 07, 2023 |
|
Experiential Hospitality with Anthony Collamati of Block House
|
Jan 24, 2023 |
|
Meatless Menus, Michelin Stars and More With Amanda Cohen of Dirt Candy
|
Jan 10, 2023 |
|
Holiday Giving Episode With Elyssa Kaplan of World Central Kitchen
|
Dec 06, 2022 |
|
Future of Virtual Concepts with Jasmine Sheth
|
Nov 22, 2022 |
|
Future of Quick Service Restaurants with Stratis Morfogen
|
Nov 08, 2022 |
|
Future of Restaurant Customers With Fernando De Buen Lopez
|
Oct 25, 2022 |
|
Future of Full Service Restaurants
|
Oct 11, 2022 |
|
Guest Episode: Supporting Friends & Coworkers With Copper & Heat
|
Sep 20, 2022 |
|
Investing in Staff and Community With Ellen Yin
|
Jun 28, 2022 |
|
Fires, Floods, and Fashion with Rodney “Rock” White
|
Jun 14, 2022 |
|
Committing to Culture and Community with Lauren Bailey
|
May 31, 2022 |
|
Keeping Up With Culinary Trends with Nick Gonring
|
May 17, 2022 |
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Launching a Ghost Kitchen and Winning ‘Chopped’ With Brian Jupiter
|
May 03, 2022 |
|
Robot Waiters in Restaurants With Carlos Gazitua
|
Apr 19, 2022 |
|
Fighting Burnout and Building a Retail Brand With Cynthia Wong
|
Apr 05, 2022 |
|
Navigating Success and the Post-Pandemic Transition With Nick Bognar
|
Mar 22, 2022 |
|
Building the Anti-ghost Kitchen With Kristen Barnett
|
Mar 08, 2022 |
|
Leaning Into Tech and Growing a Family Restaurant Business With Federico Castellucci
|
Feb 22, 2022 |
|
How Restaurants Can Use Technology to Improve Operational Efficiency
|
Feb 08, 2022 |
|
The Robots Have Arrived! Here’s What it Means For Restaurant Labor
|
Jan 25, 2022 |
|
How Restaurants Can Make the Most of Customer Data
|
Jan 11, 2022 |
|
Celebrating the Holidays with NYC’s General Manager of the Miracle & Sippin’ Santa pop-up franchise, Joann Spiegel
|
Nov 16, 2021 |
|
Lessons Learned from Launching Virtual Brands and Building Melt Shop with Spencer Rubin, Founder & CEO of NYC’s Melt Shop
|
Sep 14, 2021 |
|
How to Run Your Restaurant like a Tech Startup with Joelle Parenteau, Owner & Founder of Wolf Down
|
Aug 31, 2021 |
|
Canada’s Craft Beer Scene with Founder & CEO of Tap & Barrel Group, Daniel Frankel
|
Aug 17, 2021 |
|
Tipping Culture, Restaurant Operations & Staffing with Nashville Restaurant Radio Host, Brandon Styll
|
Aug 03, 2021 |
|
Virtual Brands and Restaurant Operations Bootcamp with Dave Miller of Chicago’s Baker Miller
|
Jul 20, 2021 |
|
Michelin Star and Award Winning Pastry chef for Maple & Ash and others, Aya Fukai, dishes on growing Aya Pastry into one of the Top 100 Bakeries in America
|
Jul 06, 2021 |
|
How a Restaurant Raised $250K in Crowdfunding to Expand Business During the Pandemic
|
Jun 22, 2021 |
|
Celebrating Black Culture, Community & Success with Darel Ross of Forty Acres Soul Kitchen
|
Jun 08, 2021 |
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Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne of Buttermilk Kitchen
|
May 25, 2021 |
|
How Innovation Hubs Shape Restaurant Trends (with Mandy Tahvonen)
|
May 11, 2021 |
|
Welcome to the So You Want to Run a Restaurant Podcast!
|
Apr 30, 2021 |