Table Thirteen

In this episode of Table Thirteen, hosts Susan and Morgan kick off the week with an unexpected incident involving an overnight broth leading to a small kitchen crisis. They recount the chaotic morning and the immediate steps they took to handle the situation, including salvaging the burnt pot as a keepsake. The conversation then shifts to an interesting experience with a high-maintenance Airbnb guest, highlighting the demands of cu...

Introducing the Thirteen Club: Building a Thriving Restaurant Community

In this episode of Table Thirteen, hosts Morgan Hircock and Susan Tung introduce an exciting new initiative, the Thirteen Club. This online community is designed for restaurant and food business owners to connect, share resources, and support each other. Morgan and Susan explain the purpose of the club, highlight its features like marketing co-working sessions ...

In this episode, we’re talking about why the most efficient kitchens are predictable, repeatable, and yes—sometimes boring. From mise en place to communication systems to not reinventing the wheel every damn day, we break down how to set up your kitchen for speed, consistency, and sanity. Whether you're running a tight line or trying to scale your prep for catering, this is your blueprint for less chaos and more flow. Spoiler: It’s...

Mastering Restaurant Finances: Essential Metrics for Success In this episode of Table 13, host Susan Tung dives into the essential financial metrics that independent restaurant owners need to understand to ensure their business's success. Susan shares her personal story of overcoming financial challenges by focusing on key numbers and offers actionable advice on managing rent costs, prime costs, average ticket size, and sales per l...

The Problem with Tipping Culture in Restaurants In this episode of Table 13, hosts Susan Tung and Morgan Hircock dive into tipping culture and how COVID-19 has exacerbated the issues linked to it. They outline the historical roots of tipping in the US and Canada, highlighting how it started as a system to underpay freed black workers. Susan and Morgan discuss the ongoing inequities caused by tipping, such as the pay disparity betwe...

Join Susan Tung, your host from Table 13, as she shares her memorable experiences and vital lessons learned from a nine-day Caribbean cruise. From the operational excellence of cruise hospitality to the minor inconsistencies faced, Susan draws parallels with running a restaurant. She provides insights on maintaining customer service, the importance of staff training, and building loyalty within the hospitality industry. Tune in for...

In this episode of Table 13, hosts discuss the challenging topic of firing employees—a situation every business owner dreads but inevitably faces. They delve into real-life experiences, sharing lessons learned from their journey in the restaurant industry. From addressing cultural misfits and toxic individuals to refining hiring processes and management training, the conversation covers key takeaways on ensuring a harmonious work e...

In this episode, Susan explores a different format by tackling amusing yet insightful questions from restaurant Facebook groups. The spotlight is on a post featuring a partially utilized red pepper, prompting a discussion on proper food usage and managerial communication. Susan and Morgan delve into various comments, offering perspectives on effective staff training and communication. The episode highlights the importance of addres...

In this episode of Table 13, hosts Susan Tung and Morgan Hircock share practical advice for restaurant owners on how to reduce food costs, a critical factor in driving profitability. Drawing on personal experiences and real-life examples, they discuss the importance of having accurate food costs, standardizing recipes, and managing inventory efficiently. They also cover topics such as employee training, negotiating with vendors, an...

Hiring and training staff is one of the biggest struggles for restaurant owners. We recently ran a 5-day restaurant bootcamp for high school students, teaching them the skills needed to land (and keep) a job in the industry. In this episode, we break down what worked, what didn’t, and the surprising takeaways about today’s workforce. Plus, we dive into why so many restaurant owners struggle with hiring and training—and what you can...

Running a restaurant is demanding. So is being a mom. Doing both? That’s a whole different level of chaos. In this episode, we get real about the struggles of juggling family life with restaurant ownership, the guilt, the long hours, and the moments that made us realize we couldn’t be in the business 24/7. We’ll share what we changed, how we set boundaries, and the systems we put in place to actually have a life outsi...

In our very first episode, we’re pulling up a chair to explain why we’re calling this podcast Table Thirteen. Some people see the number 13 as bad luck, but in the restaurant world—and in business—it’s all about perspective. We’ll share the meaning behind the name, what you can expect from this podcast, and why real, unfiltered conversations about restaurants and small business ownership matter. Whether you’re in the ...