The Restaurant Innovator

Hosted by FSR magazine

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Episodes

125

Latest episode

Aug 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

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.

August 12, 2026Episode 2335 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.

August 5, 2026Episode 2238 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.

July 29, 2026Episode 2124 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.

July 15, 2026Episode 2026 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.

July 8, 2026Episode 1922 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.

July 1, 2026Episode 1837 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.

June 24, 2026Episode 1729 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.