In this on-location episode of So You Want to Run a Restaurant, Claudia and Spencer sit down at the Gordon Food Service Food Show in Grand Rapids, MI with Gustavo Fuentes, owner of Dorados, and co-owner of multiple West Michigan restaurants. Gustavo shares his incredible journey, from growing up in Guanajuato, Mexico, to washing dishes at 15, to building one of the highest-rated and reviewed Mexican restaurants in the region.  You’ll hear how Gustavo turned community love into real momentum, why his restaurants maintain thousands of reviews with near-perfect ratings, and how he approached opening a brand-new concept, Delicias, blending Mexican, Italian, and American flavors with help from the culinary team at GFS. Whether you’re a restaurant operator, a food entrepreneur, or just someone who loves a great origin story, Gustavo’s blend of humility, grit, and innovation is guaranteed to inspire. Highlights:  🍽️Growing up in Mexico and learning to cook from family  🍽️ Climbing from dishwasher to owner/operator  🍽️ The story behind the Dorados name  🍽️ Expanding to new concepts without cannibalizing the brand  🍽️ Partnering with GFS chefs to build a fusion menu  🍽️ Why consistency, authenticity, and community loyalty drive real success 🔗 Learn More Back of House: www.backofhouse.io 🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts. Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators. 🔗 Sponsored by Localizer Manage reviews, boost visibility, and get more guests in the door. Listeners get 25% off the first 3 months: localyser.com/podcast ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/ 🍸 Explore Dorados  Website: https://doradosmexicangrill.com/

In this episode, recorded live at the Gordon Food Service Food Show in Grand Rapids, Claudia and Spencer sit down with Jon O’Connor, the co-founder of Long Road Distillers - the first distillery in Grand Rapids built on a grain-to-glass, no-shortcuts philosophy. Jon shares how a few late-night whiskey conversations turned into a full-scale distilling operation, built on Michigan agriculture, craftsmanship, and a commitment to transparency. He talks about the leap from real estate to spirits, partnering with friends, and transforming a rundown historic building into a cornerstone of a now-thriving neighborhood cluster of breweries, restaurants, and makers. This episode dives into: 🍽️ The origin story of Long Road Distillers and why Grand Rapids needed a distillery 🍽️ Michigan’s unique agriculture and how it shaped their approach 🍽️ The realities of risk-taking, failing fast, and building something from scratch 🍽️ Community building, neighborhood investment, and civic involvement 🍽️ The early make-or-break moments they survived 🍽️ How the craft spirits industry is evolving and where Jon sees it headed If you’re interested in entrepreneurship, hospitality, spirits, or the behind-the-scenes of building a beloved local brand, this one’s packed with insight and heart. ------------------------- 🔗 Learn More Back of House: www.backofhouse.io 🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back ofHouse.io, a Gordon Food Service brand, wherever you get your podcasts. Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators. ------------------------- 🔗 Sponsored by Localizer Manage reviews, boost visibility, and get more guests in the door. Listeners get 25% off the first 3 months: localyser.com/podcast ------------------------- ⭐ Follow Us Podcast: https://linktr.ee/soyouwanttorunarestaurant Claudia: https://www.instagram.com/claudia.saric/ Spencer: https://www.instagram.com/restaurantspenny/

In this episode, Claudia and Spencer talk with Chef Carlos Lopez Muñoz, the creative force behind Istmo, one of Chicago’s most talked-about new Oaxacan restaurants 🌆. Carlos shares his inspiring journey from childhood kitchens in Oaxaca, Mexico 🇲🇽 to playing professional soccer in Finland, to coming back to his roots to lead the charge in modern Mexican fine dining. He opens up about how his grandmother’s cooking sparked his lifelong love for food, the lessons he’s carried from sports to the kitchen, and how he balances authenticity with accessibility for new diners. From the soulful layers of mole 🌶️ to the global influences that shaped his craft, Carlos reveals the storytelling power behind every plate. You’ll hear about: 🍽️ Going from pro-soccer star to Chef  🍽️ Honoring heritage while redefining Mexican cuisine 🍽️ The art of building trust and partnerships in hospitality 🍽️ His upcoming book exploring Lebanese influences in Oaxacan cooking 🍽️ Why authenticity and creativity must go hand-in-hand in fine dining Whether you’re a chef, foodie, or cultural storyteller, this conversation will leave you hungry for more, and inspired by the flavors of identity, memory, and innovation. So You Want to Know More About Chef Carlos? Website: https://www.istmochicago.com/ Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: https://www.instagram.com/claudia.saric/ Follow Spencer: https://www.instagram.com/restaurantspenny/ Learn more about Back of House: www.backofhouse.io 🎧 Listen to more episodes of So You Want to Run a Restaurant, powered by Back of House.io, a Gordon Food Service brand, wherever you get your podcasts. 🔗 Follow @wearebackofhouse for more insights and stories from restaurant founders, owners, and operators. Sponsors: Localyser https://soyouwanttorunarestaurant.short.gy/localyser

Mallory Squibb: So You Want to Open a Coffee, Wine & Cheese Café ☕🍷🧀 Ever dreamed of opening your own coffee shop, wine bar, or café? In this episode of So You Want to Run a Restaurant, hosts Claudia Saric and Spencer Michiel sit down with Mallory Squibb, co-owner of Squibb Coffee & Wine Bar in Grand Rapids Michigan, to share the real story behind launching a successful neighborhood café with multiple locations.  Mallory walks us through how she turned her passion for coffee, wine, and community into a thriving small business she launched with her dad, and what she’s learned about leadership, hospitality, and brand building along the way. We cover: 🍽️ How to open and grow a coffee and wine café 🍽️ Lessons in entrepreneurship and small business ownership 🍽️ Balancing creativity, operations, and customer experience in foodservice 🍽️ Tips for anyone dreaming of starting their own café or restaurant If you’re passionate about the restaurant industry, entrepreneurship, or building community through food and drink, this conversation is packed with inspiration and practical advice. Sponsor: Localyser https://www.localyser.com/podcast  Watch the full podcast episode on our YouTube!  So You Want to Know Squibb: https://www.squibbgr.com/  Follow So You Want to Run a Restaurant: https://linktr.ee/soyouwanttorunarestaurant Follow Claudia: https://www.instagram.com/claudia.saric/ Follow Spencer: https://www.instagram.com/restaurantspenny/

🎙️ So You Want to Reinvent an Iconic NYC Restaurant - The Lambs Club NYC In this episode, we sit down with Executive Chef & Partner, Jack Logue and Partner, Chris Miller,  from New York City’s legendary Lambs Club 🗽 to talk about their incredible journeys in hospitality and what it takes to breathe new life into a classic.  From their early days in the restaurant world 👨‍🍳 to leading one of Manhattan’s most storied dining destinations, they share how they’re honoring tradition while embracing innovation, including the creative “wine window” 🍷 that brings a touch of Tuscany to Times Square. Chris and Jack open up about: ✨ Finding purpose in hospitality 🍽️ Crafting memorable dining experiences 💬 How to build a wine menu 📖 Building a loyal customer base ❤️ Keeping joy and care at the center of every meal Whether you’re a foodie, hospitality pro, or just love NYC dining, this episode will inspire you. This season of "So You Want to Run a Restaurant" is brought to you by Localyser. Head to localyser.com/podcast to learn more and get a 25% off discount!

🍕🍺 From Firehouse to Fan Favorite! We sit down with Chris Andrus, co-founder of The Mitten Brewing Company in Grand Rapids, Michigan at the Gordon Food Service Food Show - a baseball-themed brewery and pizzeria known for its motto: Eat Pizza, Drink Beer, Do Good. Chris shares how he turned a 1900s firehouse into a thriving craft brewery, the challenges of scaling to multiple locations, and why community and philanthropy are baked into everything they do. Plus… 👻 there might just be a ghost story or two from Engine House No. 9! From ghostly footprints to eerie late-night noises, Chris spills the spooky stories behind Engine House No. 9! 🔥 Topics: – Building a brewery from scratch – Balancing mission + business – Keeping consistency across locations – Craft beer trends – The ghosts that continue to haunt the taproom?!

🔥 Mo Jessa, Earl’s Restaurants: So You Want to Go From Dishwasher to Executive 🍽️ In this episode, Mo Jessa shares his incredible 30-year journey at Earls Restaurants, where he started as a dishwasher and rose to become the first non-family President of the company. 💪 Mo dives into how he helped reimagine the Earls brand, expanding it to 70+ locations across North America 🌎 and leading a team of over 7,000 people. He reflects on what it takes to build a culture of ownership, accountability, and heart - and why investing in your people is always the best strategy for success. 🙌 🎯 Key takeaways: ✨ Build a culture where people treat it like their business 🍳 Culinary education and training matter 🌍 Authenticity is key when growing into new markets 🤝 Listen to your guests and adapt 💡 Equip young leaders - they’re your greatest asset 💬 “We have impeccable standards.” 💬 “Invest in your people.”

🔥 How Cali BBQ Turned Digital - and Why Every Restaurant Needs to Think Like a Media Company 🎥 In this episode, Shawn Walchef, founder of Cali BBQ 🍖 and Cali BBQ Media 💻, shares how he built a San Diego barbecue restaurant into a national digital hospitality brand. From opening in 2008 to launching a full media arm, Shawn breaks down how storytelling, community, and technology fueled his success. He opens up about pivoting during the pandemic, embracing social media and video 📱, and how authenticity and vulnerability became the secret sauce of his brand. Plus, we talk about the future of restaurants → from AI 🤖 and digital marketing  to why every business today should think like a media company.  If you’re in the restaurant world 🍴 (or just building a brand 🚀), this episode is packed with lessons on growth, content, and connection in the digital age.

We sit down with Chicago hospitality powerhouse, Carmen Rossi, Owner of 8 Hospitality, who’s behind some of the city’s most notable restaurants and nightlife experiences. Carmen opens up about the highs and lows of building restaurants, and why community, culture, and resilience matter more than ever in hospitality. We talk about: ✨ The realities of running restaurants (beyond the glam) ✨ Lessons from failure and bouncing back ✨ How the restaurant experience means more than ever today  ✨ Why innovation and customer connection are the keys to staying relevant If you’ve ever wondered what it takes to succeed in hospitality, this is a conversation you don’t want to miss.

🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene. In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups. He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.

In this episode of So You Want to Run a Restaurant, Claudia and Spencer sit down with Bridget Foy, third-generation owner of one of Philadelphia’s most iconic restaurants, Bridget Foy’s, to talk about resilience, reinvention, and community.  Bridget shares what it was like growing up in the family business, surviving a devastating 2017 fire, launching her second concept Cry Baby Pasta, and navigating the pandemic’s challenges. She opens up about how she balances preserving her family’s legacy with evolving for modern diners - think earlier nights, mocktail menus, and deep personalization for guests. Plus, she dishes on Philly’s collaborative restaurant scene, lessons in leadership, and why the classic cheeseburger will never leave her menu.

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality. Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture. In this episode:The soul of Appalachian food and ingredients What it means to represent West Virginia on a national stageHow Paul blends fine dining with comfort classicsThe role of family and tradition in his cookingLessons on mentorship, resilience, and hospitality So You Want More? https://linktr.ee/soyouwanttorunarestaurant

We’re Back! So You Want to Run a Restaurant, powered by Back of House, is back! And this time, with a new co-host!  Claudia is joined by Spencer, a lifelong restaurant pro, as they pick up where the show left off: telling restaurateur stories across the nation, having real conversations about what’s changing in the industry, and sharing tips, insights, and inspiration you can actually use. Whether you’ve been with us since day one or you’re just tuning in, get ready for new guests, same great vibes, and plenty of fresh stories from the people shaping the restaurant world. Find us on Apple Podcasts, Spotify, YouTube, or wherever you got your

We spoke with Molly Irani, co-founder of Chai Pani Restaurant Group, about building a different kind of restaurant culture while also creating a thriving, decorated restaurant group with five concepts across three cities and a popular CPG line.

Executive chef Edwin Gallardo and food and beverage manager Robin Janse of Seven Stars Resort and Spa join us to talk about their unique sustainability initiatives and how operators can think about sustainability in their own restaurants.

Rachel Cope’s Oklahoma City restaurant empire started with a single pizza place and has developed into a full-fledged restaurant group featuring five different concepts that continue to grow. We talk to her about how she built it and what she sees down the road.

Alphabet City Beer Co. owner Zach Mack usually hosts So You Want to Run a Restaurant, but not this week! Producer Matt Lynch joins host Claudia Saric to interview Zach about the lessons he’s learned in the hospitality industry and how he applied them when opening his second concept, Taco Vista.

We talk to Detroit restaurateur and entrepreneur Ping Ho about her journey from the music business to the restaurant business, and what she’s learned running several hybrid retail/restaurant concepts.

June Rodil of Goodnight Hospitality talks to us about the lessons she's learned launching a restaurant group just prior to the pandemic, starting her own private CPG label, and what has her excited for the future.

We talk with Anthony Collamati of Block House about his esports-focused restaurant concept and the importance of creating unique guest experiences.