Cost of Goods Told
Conversations with small business owners and entrepreneurs in and around the Houston area.
Episodes
In this episode of Cost of Goods Told, I sit down with Ernest Servantes and Dave Kirkland, the duo behind Burnt Bean Co. Barbecue in Seguin, Texas.
We dive into their journey from backyard cook-offs to national recognition, their transition from competition barbecue to running one of the hottest restaurants in Texas, and their thoughts on the Michelin Guide finally arriving in the Lone Star State. We also talk about legacy, the pres...
Chef Evelyn Garcia, owner and chef of Kin inside Politan Row, joins us this week via Zoom to talk about her move to New York, her travels around the world, and now opening her own concept.
Kin - houston.politanrow.com/kin
Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.
Boerne Brand www.boernebrand.com
Zero-Point Organics www.zero-pointorganics.com
This week Chef Conor talks with Chef Erin Feges of Feges BBQ via Zoom about the ever changing landscape for restaurants.
Feges BBQ https://www.fegesbbq.com/
Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.
Boerne Brand www.boernebrand.com
Zero-Point Organics www.zero-pointorganics.com
This week Alex Au-Yeung, owner and operator of Phat Eatery, talks with Producer Chef Conor and guest co-host Pitmaster Brett Jackson of Brett's BBQ Shop about his venture into the restaurant business.
Phat Eatery https://phateatery.com
Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.
Boerne Brand www.boernebrand.com
Zero-Point Organics www.zero-pointorganics.com
This week Sherman Yeung, first year restaurateur of Tobiuo Sushi & Bar, talks about the move from cook to owner in just a short period of time.
Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.
Boerne Brand www.boernebrand.com
Zero-Point Organics www.zero-pointorganics.com
Michelle Wallace, executive chef of Gatlin's BBQ, talks with us this week about finding a career in cooking and learning just how big barbecue is in Houston. There are a ton of stories and even more laughs in this week's episode.
Thank you to our partners Boerne Brand Hot Sauce and Zero-Point Organics for making this podcast possible.
Boerne Brand https://www.boernebrand.com/
Zero-Point Organics https://www.zero-pointorganics.com/
Welcome back to our regularly scheduled podcasting! This week we sit down with John Reed, CEO of Bosscat Kitchen & Libations and much more, to talk about growing from one sports bar to 11 businesses across the US. John was gracious enough to talk about his sobriety, his struggles in the restaurant industry, surviving both hurricane Harvey and COVID-19 after opening up in the city of Houston, and so much more.
Bosscat Kitchen&nb...
Federico Cavatore opens 25% of his restaurant, Cavatore's, dining room tonight so we talk ahead of time to discuss policies and procedures he's taken to insure a safe environment for his guests and his staff.
Cavatore's: http://www.cavatores.com/
We reference the Texas Restaurant Promise:
https://www.txrestaurant.org/sites/de...
Thank you Boerne Brand Hot Sauce for sponsoring this episode, check out what they have to offer he...
Eric Sandler joins Darren and Conor on an emergency podcast episode where we discuss the new COVID-19 regulations on restaurants and how this will impact the industry. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by telling your story please message us on our Instagram @costofgoodstold
Ben Sassani, owner of one of the franchise locations of Kung Fu Tea (https://www.kungfutea.com/), joins us via the phone to talk about the different social media strategies and businesses tactics he has used to help his business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you ca...
Mary Thorn, owner and operator of Thistle Draftshop (https://thistledraftshop.com/), and head chef Ernesto Villarreal, join us via phone to talk about how they have made significant pivots and changes to their business during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by ...
Chris Nikolas, owner and chef of JUST GRK (https://www.justgrk.com/), takes time to talk with us via the phone about how his business is changed by the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by telling your story please message us on our Instagram @costofgoodstold
Thomas Nguyen, co-owner of Peli Peli and Peli Peli Kitchen, talks to us via the phone to talk about what steps he and his team are taking during the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by telling your story please message us on our Instagram @costofgoodstold
Lance Eaker, Pitmaster and owner of Eaker Barbecue (https://www.eakerbarbecue.com/), talks to us via the phone about how his food truck business has changed since the COVID-19 outbreak. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by telling your story please message us on our Instagram @costofgo...
Chef Austin Simmons of TRIS (https://triswoodlands.com/) and The Kitchen (https://thekitcheninthewoodlands.com/) talks to us via the phone about what he and his team are doing during these unprecedented times. We hope this episode and the ones to follow can help those in the food service industry by providing information, tools, and resources that others may be able to use.
If you can help by telling your story please message us on...
A very special episode this week as we are joined by two amazing pitmasters, Wayne Mueller of Louie Mueller Barbecue (https://www.louiemuellerbarbecue.com/) and Ara Malekian of Harlem Road Texas BBQ. We cover a range of topics this episode and left the mics recording for a little longer, but listen all the way through as both Wayne and Ara drop some serious knowledge.
Thank you to our sponsors Duke's Premium Meats (https://www.duke...
Brothers Don and Theo Nguyen join us this week to talk about their barbecue pop ups and combining great bbq with some traditional Vietnamese dishes.
Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.
Eric Sandler, Food Editor of CultureMap (http://houston.culturemap.com/author/eric-sandler/articles/) joins us this week to discuss what it takes to host a podcast and write about the food scene in and around Houston. Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new ...
Ronnie and Linda Nguyen, co-owners of one of Houston’s most popular bánh mì establishments Roostar Vietnamese Grill, join us this week to talk about their humble beginnings to opening their second location and now expanding their original locations footprint.
Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://...
Chef Arash Kharat joins us this week to discuss the opening of the new Buffalo Bayou Brewery building and what it takes to run a three story establishment.
Thank you to our sponsors Duke's Premium Meats (https://www.dukespremiummeats.com/), Boerne Brand Hot Sauce (https://www.boernebrand.com/), Zero-Point Organics (https://www.zero-pointorganics.com/), and our new restaurant partner Buffalo Bayou Brewing.
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