The Restaurant Innovator

Hosted by FSR magazine

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Episodes

131

Latest episode

Oct 2026

Language

EN-US

About the show

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.

Listen to episodes

60 recent

November 11, 2026Episode 3243 min

John Peyton on Dine’s Dual-Branded Bet

Can putting two legacy brands under one roof unlock a new path to growth? Dine Brands CEO John Peyton joins the podcast to discuss the thinking behind pairing Applebee’s and IHOP, how complementary dayparts are driving the model’s economics, and what guests are ordering from the shared menu. Along the way, he shares what it takes to prepare franchisees for everything from weekend breakfast rushes to running a bar, why Dine chose to move quickly rather than spend years testing, and how the company is refining the concept as it grows.

November 4, 2026Episode 3137 min

How Grill 23 Keeps a 43-Year-Old Dining Room Packed

How does a 43-year-old steakhouse keep filling its dining room as national competitors move into town? Himmel Hospitality Group CEO Chris Himmel and chef-partner Robert Sisca join the podcast to discuss how Boston’s Grill 23 keeps longtime regulars coming back while attracting a new generation of guests. Along the way, they share what it takes to deliver on 800-cover nights, how they balance signature dishes with menu updates, and why decades of reinvestment and staff loyalty are helping set the stage for two new restaurants in 2027.

October 28, 2026Episode 3039 min

Navigating the New Era of Digital Dining with DoorDash’s Jeff Frost

From shifting dining habits to an increasingly crowded marketplace, the relationship between full-service dining and off-premises technology has fundamentally transformed. In this episode of The Restaurant Innovator , FSR editor Callie Evergreen chats with DoorDash’s Jeff Frost about how operators can navigate this evolution to build an enduring, profitable off-premises strategy. We break down how restaurants can leverage marketplaces as top-of-funnel discovery channels while converting first-time guests into loyal direct-order regulars through tailored rewards and guest data ownership. Packed with candid insights on executive delivery dashes and back-of-house efficiency, this conversation offers full-service owners and operators a practical playbook for driving guest frequency and sustaining authentic hospitality in the digital era. Thank you to DoorDash for sponsoring this episode. To learn more, visit https://doordashformerchants.com/fsr.

October 7, 2026Episode 2917 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 .

September 30, 2026Episode 2834 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.

September 23, 2026Episode 2735 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.

September 16, 2026Episode 2631 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.

September 2, 2026Episode 2532 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 .

August 26, 2026Episode 2537 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.

August 19, 2026Episode 2433 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.