Industry tips, real conversations, and cost-saving strategies. Whether you're learning how to start up restaurant operations or launching a restaurant from scratch, our expert hosts share actionable advice to manage restaurant expenses and succeed in the hospitality industry.
We've got a variety of chefs, restaurateurs and hospitality industry professionals as our cast of hosts, having genuine conversations with other experts in commercial kitchens across the US, UK, Canada, Australia, Ireland and New Zealand. Whether you're learning how to start up restaurant operations or launching a restaurant from scratch, our guests share their personal journeys, challenges they overcame, and actionable strategies to manage restaurant expenses effectively.
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Guides, tips, and tools to help your kitchen run smarter and more sustainably.
A cocktail bar is a type of drinking establishment that specializes in mixed alcoholic beverages made with high-quality spirits, fresh ingredients, and creative presentation. Unlike traditional bars that focus on volume and simplicity, cocktail bars emphasize craft, flavor, and hospitality—often serving a curated atmosphere that feels more personal and sophisticated.
In this Restaurant Talk episode, host Susan Tung chats with Anton Kinloch about fast-tracking the launch of Lone Wolf after losing a prior lease, building cocktail culture in a meat-and-potatoes town, tightening costs during tariff spikes, and empowering staff to innovate.
Restaurant success depends on mastering key financial ratios, with Hanoi House owner Susan Tung sharing that proper cost management is the foundation for longevity in the competitive food service industry.
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What People Are Saying
Know Your Numbers…Seriously
Jasmine – Owner, Chicago, IL
I used to treat the financial side of the restaurant like something I’d deal with later. Then I heard Susan Tung say, ‘The passion comes with it, but at the end of the day, the dollars and numbers pay the bills.’ That stuck with me. I finally started tracking my prime costs every week, and within a month I caught a couple of things that had been costing us. If you’re not watching the numbers, you’re kind of just crossing your fingers and hoping for the best. This episode snapped me out of that.
Helped Me Finally Let Go (a Little)
Mike – Executive Chef, Austin, TX
Chef Way said something that really hit home: “Delegation is the scariest part, but it’s also the most fundamental.” I’ve always had trouble letting go. But hearing that made me realize I needed to start trusting my team. I’ve started putting plate builds on paper and walking folks through them, instead of just explaining things once and hoping they remember. It’s still a work in progress, but it’s already making a difference. This podcast doesn’t dance around the hard stuff, and that’s exactly why I keep listening.
Trying to Build Something That Lasts
Nerida – General Manager,
Sydney, Australia
When Susan Tung said she built her restaurant so it didn’t rely on her being there 24/7, it really made me stop and think.I’ve been doing the opposite. Always in the thick of it, putting out fires, stuck in the cycle. But I’m starting to see that if I want this to last, I’ve got to build something that runs without me glued to it. I’ve been making small changes, and it’s already helped a bit. This podcast isn’t just about tips. It actually gets you thinking about the kind of life you want to build around your business.
No More Winging It
Malik – Operations Manager,
Nashville, TN
After listening to a recent episode, I kind of had to admit to myself I’d been winging it. I wasn’t really tracking food costs or labor, just hoping the numbers wouldn’t be too bad at the end of the month. Not the best plan. The way they broke it down made it feel doable, not overwhelming. I started making a few changes, and now I’m checking numbers every week. It’s not perfect, but at least now I know where we stand. That alone’s been a huge relief.