In this episode, host Kieron Bailey sits down with Falayn Ferrell, Chairwoman of Feed the Soul Foundation and Managing Partner at Black Restaurant Week, to discuss how her organization is revolutionizing support for small culinary businesses across America.  From spotlighting 20 restaurants in Houston to over 1,500 nationally, Falayn shares insights from their groundbreaking two-year industry report, the power of data-driven advocacy, and why restaurants are truly the soul of their communities. Takeaways: Why restaurants are the first to hire and give back, yet often the most overlooked in solving community challenges How a simple email newsletter achieved a 50% open rate by becoming genuinely resourceful What happens when small restaurant owners finally meet in rooms full of people who understand their exact struggles The surprising dual impact of gentrification on 20-year neighborhood restaurant staples Why most small culinary businesses aren't connected to the tourism dollars already flowing through their cities How starting a business without adequate funding creates invisible operational ripple effects What West African cuisine and Caribbean fusion might reveal about America's next flavor wave Why telling restaurant owners to "just fix customer service" completely misses what's actually happening behind the scenes The counterintuitive advice about chasing success that changed everything for a growing nonprofit How refusing press coverage for themselves won the hearts and respect of an entire industry Connect with the host: Kieron Bailey on Instagram Connect with Falayn: LinkedIn | Personal Website Learn More: Feed the Soul Foundation Industry Report  This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.

In this episode, host Chrissy Symeonakis sits down with Ivan Brewer, Founder and Managing Director of Peiso, the world's first hospitality profitability software. With over 25 years in the industry, from making 2,000 coffees a day as a barista to consulting for top venues, Ivan shares his unconventional journey and reveals why the hospitality industry's approach to profitability is fundamentally broken. This episode is sponsored by Save Fry Oil, cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate. Connect with Ivan Brewer Website: Peiso LinkedIn: Ivan Brewer Instagram: @getpeiso Facebook: Peiso Profitability Software Key Takeaways How a sports injury accidentally changed Ivan's entire career trajectory in an unexpected way The daily coffee volume that would make modern baristas completely freak out What working in both luxury hotels and budget restaurants revealed about the real nature of hospitality The shocking truth about a popular 1980s technique that dozens of consultants still recommend today Why half your restaurant's fate is already sealed before you unlock the doors each day The disturbing pattern Ivan discovered when analyzing tech spending across major hospitality groups What suddenly stopped working for restaurants in 2024 after years of reliability The data nightmare hiding in one venue's point of sale system that most operators never see The harsh financial reality facing Australian venues that nobody wants to talk about What happened to Ivan eight years ago that nearly ended everything and changed his perspective forever

In this episode, Susan Tung sits down with Joanna and Jeanette, second-generation owners of Yueh Tung Restaurant, one of Toronto's oldest Hakka Chinese restaurants located in the original Chinatown. The sisters discuss their journey taking over the family business, navigating the challenges of maintaining a legacy while adapting to modern marketing demands, and their personal struggles with gender dynamics in the restaurant industry. Takeaways The moment their father got sick changed everything—including who would actually run the kitchen. Why their mom actively fought against the one thing that ended up saving the business. The backlash Joanna faced in her own kitchen reveals an uncomfortable truth about the restaurant industry. How loyal customers became an unexpected liability instead of an asset. The reason Joanna scheduled her own shifts without asking permission as a teenager. What happened when they tried to modernize their father's "cowboy cooking" approach. The one policy decision downtown that hit harder than any economic downturn. Why Chinese wok cooks are in such high demand but so few people pursue it. The advice their father gave them that took 15 years to fully understand. What they wish they'd known on day one about ego, observation, and letting results speak for themselves. This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate today.

In this episode of Restaurant Talk, host Kieron Bailey speaks with Chris Heffernan, CEO of dlivrd Technologies, a last-mile delivery tech solution company. They discuss how restaurants can streamline their off-premise operations through integrated technology, the importance of honest metrics over vanity numbers, and the power of people-first business practices. Chris shares insights on scaling from mom-and-pop operations to enterprise brands, the philosophy behind strategic partnerships, and why authentic company culture matters more than perks. The conversation also explores the balance between automation and humanization, the real success rate of deliveries beyond industry hype, and how personal branding helps tech leaders connect with the restaurant community. Takeaways Why integrated tech is worth more than the sum of its parts. The unexpected interview question that reveals true partnership potential. How automation actually buys you more time with people that matter. Why operators' gut instinct about prep times is probably wrong. The uncomfortable truth about industry success metrics that everyone ignores. One customer service move that turns complaints into loyalty. What delivery drivers really need from leadership. The problem with company culture and what to do instead. Why certain restaurant types thrive on delivery platforms. How a CEO's personal brand makes a tech company feel human. This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.

Welcome to a special intro episode where your three hosts finally meet! Kieron Bailey from the UK, Chrissy Symeonakis from Australia, and Susan Tung from Canada get together across three time zones to share the stories behind their love affair with hospitality. This is the conversation you'd have over drinks after a long shift. The hosts talk about the weirdest things they've seen customers order, their go-to comfort foods (hello, McDonald's and dirty kebabs), and those pet peeves that every hospitality pro understands. They open up about how they got into the industry, often by accident, and share food memories that still bring them joy years later. If you've ever wondered who's behind Restaurant Talk and why they're so passionate about sharing stories from the industry, this episode gives you a front-row seat to their world. It's funny, it's real, and it's a reminder of why hospitality is about so much more than just serving food. Restaurant Talk is brought to you by Save Fry Oil with Frylow - because nobody wants to talk about fryer oil until they see their invoice. Key Topics Discussed Strange Customer Orders The mysterious woman ordering poached chicken and boiled eggs every morning A customer who cried over missing tripe The guy who complained about the same dish for months Comfort Food Confessions Why McDonald's becomes essential after a brutal shift The secret language that scores free kebabs at 4 AM When melted cheese is the only answer How They Really Got Into This Rebelling against the family restaurant... then coming back The work experience swap that changed a life That moment when hospitality chose them Why They Stay The systems that buy back your freedom Being there for people's best days (not their worst) When a single taste takes you back decades What They'd Tell Their Younger Selves The numbers no one teaches you (but should) Why cheap shoes will haunt you forever Document the madness while you can Notable Quotes

Join Kieron Bailey as he sits down with Jim Harris of Western Computer, a seasoned expert in food and beverage software, to explore the evolving role of technology in the hospitality industry. From the impact of smartphones to the rise of AI and robotics, Jim shares insights on how technology is reshaping customer expectations and business operations. Key Topics: The transformation of technology in hospitality over the past 25 years. Building trust with operators through technology. The role of AI and robotics in enhancing customer experience. The importance of seamless tech integration in business operations. Future trends in technology and their potential impact on the industry.

Join Rachel Smalling and Susan on the Restaurant Talk podcast by Save Fry Oil as they delve into the realities of running small businesses, from managing customer expectations to the intricacies of partnerships. Rachel is the owner of 1854 Cocktail Bar & Lounge (a Cookeville TN Speak easy), a Dale Hollow Tn fishing lodge, and an Inn on Dale Hollow Lake, TN as well. Discover how they balance personal and professional lives, the importance of setting boundaries, and the value of hiring based on character over experience. Key Takeaways: The impact of customer reviews and how to handle them. Differences in managing motels versus restaurants. The importance of clear communication in partnerships. Strategies for hiring and retaining the right team. Balancing work-life dynamics in the hospitality industry.

Join Kieron Bailey on the Restaurant Talk Podcast as he sits down with David Burton, a seasoned hospitality professional with over 20 years at Hard Rock Cafe. From Cardiff to Amsterdam, David shares his experiences, the challenges of kitchen life, and the camaraderie that makes the restaurant industry unique. Discover the stories behind the scenes, the evolution of kitchen technology, and the unforgettable memories from Hyde Park Calling. Key Highlights: David's journey from Cardiff to Amsterdam The impact of consistent training in hospitality Memorable experiences at Hyde Park Calling Innovations in kitchen technology The importance of music in the kitchen

Join us on the Restaurant Talk by Save Fry Oil as we dive into the inspiring journey of Jae Lee, a visionary chef and restaurateur who has successfully opened multiple restaurant locations. Discover how Jae's passion for Korean-American cuisine and his relentless drive have fueled his expansion from New York to Boston. Key Highlights: Jae's early beginnings and the inspiration behind his first restaurant, Nowan. The challenges and triumphs of opening three locations amidst a global pandemic. Insights into Jae's unique approach to blending Korean flavors with American classics. Jae's philosophy on leadership and maintaining a motivated team.   Guest: https://www.instagram.com/yo.jaelee/ Host: https://www.instagram.com/therestaurantmom/ https://www.nowonusa.com/ https://www.chefjaelee.com/      

In this episode of the Restaurant Talk by Save Fry Oil podcast, host Susan Tung interviews Anna, the daughter of the owners of Great Fountain, a Hong Kong-style fast food stall in Scarborough. They discuss the journey of the family business, the impact of social media on customer engagement, and the challenges of staffing and cost management in the restaurant industry. Anna shares her personal experiences working alongside her parents, navigating the pandemic, and her aspirations for the future of the business. takeaways Great Fountain serves Hong Kong-style fast food in Scarborough. Anna's parents immigrated to Canada and started the business in 2015. Social media has transformed their customer base and engagement. Anna initially wanted to pursue a design career but chose to join the family business. The restaurant's customer demographic has shifted to a younger audience due to social media. Staffing challenges are prevalent in the restaurant industry, especially for skilled positions. Cost management is crucial for maintaining profitability in a fluctuating economy. Anna aims to open a sit-down restaurant as a thank you to her parents. The importance of balancing customer satisfaction with cost control is emphasized. Anna's journey reflects the challenges and rewards of running a family business.

Hosted by Kieron Bailey on Restaurant Talk by Save Fry Oil Guest Jamie Henderson - Food Development Chef at Wagamama 18 years in hospitality, 16 years with Wagamama Started as line chef in Leicester, worked his way up through the ranks Spent time opening restaurants in the US (New York, Boston) Currently part of the food innovation team in London Key Topics Discussed Early Career & Wagamama Journey Started at Wagamama Leicester (High Cross) straight out of college at 18 Originally looking for summer work, fell in love with fresh Pan-Asian cooking The impact of open kitchens and family meal culture Working alongside memorable characters like "Tom on Teppan" Food Innovation & Development Current role in Wagamama's award-winning food development team Recent trips to Asia with Steve Mangleshot for menu research and cookbook development Focus on whole vegetables vs. processed vegan proteins Signature innovations: watermelon tuna, vegan squid using king oyster mushrooms Kitchen Culture & Leadership The importance of family meal and team bonding Mentoring younger chefs using the "Kaizen" philosophy (getting better slowly every day) Real-time feedback and maintaining standards on the cook line How teams pull together during busy services Restaurant Operations Explanation of Wagamama's unique service style (no starters, fresh-cooked sides) KDS (Kitchen Display System) technology and its impact New self-filtering fryer technology and sustainability initiatives Managing customer expectations around the fresh-to-order model Personal Insights What keeps him motivated after 16 years with one brand The power of relationships with suppliers

In this episode of Restaurant Talk, host Susan Tung speaks with Anton Kinloch, owner of Lone Wolf Cocktail Bar in Kingston, NY. They discuss the challenges and triumphs of opening a new restaurant, the importance of cocktails in the dining experience, and the creative processes behind their food and drink offerings. Anton shares insights on restaurant design, staff empowerment, and navigating economic challenges in the food industry.   The conversation also touches on the changing dynamics of restaurant culture, customer feedback, and the importance of mental health in the workplace. takeaways Lone Wolf was opened in just two months under pressure. Cocktails are integral to the dining experience. Unique ingredients can attract a new demographic. R&D is crucial for menu development. Customer education is key for introducing new cuisines. Designing a restaurant requires thoughtful planning. Working with family can have its challenges. Handling customer feedback is essential for growth. Social media presence is vital for attracting customers. Economic challenges require creativity and adaptability.

Episode Summary In this candid conversation, Chef Waymond Wesley II (Chef Way), a chef influencer and soon-to-be restaurant operator, speaks with Susan Tung, owner of Hanoi House, a Vietnamese restaurant in Peterborough, Ontario. They discuss growing up in the restaurant industry, transitioning from traditional family operations to modern restaurant management, balancing work and family life, and the importance of systems, personnel management, and financial awareness in running a successful restaurant. Key Topics Discussed: Susan's experience growing up as a "restaurant kid" in her family's Chinese restaurant, The Golden Wheel The transition from traditional family restaurant operations to modern, systems-based management The importance of documentation, standardized recipes, and proper training Financial management and knowing your numbers as a restaurant owner Creating a positive workplace culture and hiring for values rather than just experience Balancing restaurant ownership with family life and parenting The challenges and rewards of the restaurant industry Guest Information Susan Tung is a restaurateur with years of experience in the food and beverage industry. She currently owns Hanoi House, a Vietnamese restaurant, and previously owned a Japanese restaurant. Susan also runs Electric City Catering and hosts the Table 13 podcast. Follow her on Instagram at @susantung. Host Information Chef Waymond Wesley II (Chef Way) is a chef influencer, lawyer, and first-time restaurant operator preparing to open a restaurant in 2026. He specializes in techniques combining Japanese, Italian, and French culinary traditions. Follow him on Instagram at @chefway__ and @chefsquirehospitality, or visit his website at

Restaurant Talk by Save Fry Oil is all about real conversations with restaurant owners and managers about what it takes to succeed. We ask direct questions about their challenges, missed opportunities, and biggest wins. We also break down commercial kitchen efficiency, from layout and workflow to cost-saving equipment, hardware, and ordering processes. With a rotating lineup of industry experts, we deliver practical insights for those serious about running a successful restaurant.