From biomedical engineering to the high-stakes kitchen of “America’s Culinary Cup,” chef Katie Button has spent 15 years building Cúrate into an Asheville icon. In this episode, she breaks down the systems that sustain a decade-plus legacy, the reality of Asheville’s recovery, and a critical "operator’s warning" on the gaps in business interruption insurance. We explore how her scientific background fuels her culinary precision and why she believes restaurants remain the most beautiful—and vulnerable—cornerstones of our economy.

Jenna Law from Keke’s Breakfast Cafe joins host Sam Danley to trace the chain’s evolution from a regional favorite to a growing leader in the $15 billion brunch segment. She unpacks what it’s like “flying the plane while building it” at nearly 100 units, why loyalty is about more than earning points, and how AI should support decisions instead of making them. She also explains how the brand is entering new markets without built-in awareness, refreshing its cafe design to reflect its made-to-order promise, and leveraging Denny’s scale while staying distinct.

In this episode, Paul Mangiamele shares the remarkable story of rescuing Bennigan’s from the brink and leading the triumphant return of the iconic Steak and Ale under his Legendary Restaurant Brands umbrella. Celebrating the 50th anniversary of Bennigan’s, Paul breaks down his "NEWstalgia" strategy—balancing five decades of brand heritage with modern guest expectations—and explains why emotional connections are the ultimate driver of guest frequency.

Anthony Jones is having a breakout moment. The James Beard Emerging Chef semifinalist, Marcus DC executive chef, “Chopped” champion, and “Top Chef” season 23 contestant joins FSR editors for a candid conversation on competitive cooking, evolving kitchen culture, and cooking with purpose. Jones dives into his flavor-first philosophy, the evolution of Marcus DC’s Mel’s Crab Rice, and how global influences and fermentation are shaping his culinary voice. He also discusses leading today’s kitchen teams, mentoring young talent, and how you can’t be afraid to make mistakes and “burn the bacon.”

Tipping in restaurants is becoming more complex, more regulated, and far more consequential for operators. In this episode, Kirk Grogan, COO and co-founder of TipHaus, joins the podcast for a candid conversation about how tipping, wages, and compliance are evolving as the industry looks ahead to 2026. Rather than focusing on theory or headlines, this discussion centers on the real questions operators are asking right now—where confusion lives, where risk is growing, and how tipping decisions affect everything from payroll to employee trust. Kirk shares practical insight on navigating overlapping federal and state rules, managing wage pressure and tip distribution, and why historically informal tipping processes are becoming high-stakes operational systems. This episode is designed for operators who want nuance, clarity, and real-world guidance—without the noise.

Veteran New York restaurateur Stratis Morfogen joins host Callie Evergreen to break down how Diner 24 NYC grew without big marketing budgets by mastering search behavior and SEO, social sharing, and modern attention spans. Morfogen shares how “diner near me” became a traffic engine, why six-page menus no longer work, how viral food design beats perfection, and why authenticity consistently outperforms polish.

Jordan Boesch, founder and CEO of 7shifts, joins host Sam Danley to unpack how restaurant operators can take a more intentional, less overwhelming approach to technology. He shares insights from the company’s “Digital Prep List” report on how restaurants typically progress through stages of tech adoption. Along the way, he explains why there’s no universal finish line for building a tech stack, why operators should start by attacking their single biggest pain point, and how strong leadership and culture ensure that technology enhances the human side of hospitality.