Open Your Restaurant (by The Industry Standard)
Experience is a cruel teacher--she gives you the test first and the lessons later. I created Open Your Restaurant by The Industry Standard so that when you are tested by the restaurant industry, you'll have learned the lessons and know the answers. The Restaurant Launchpad on our website has the templates and tools you need to begin your entrepreneurial journey. When you're ready to get going, it's available for download on our website. Hosted by Chef Brandon Sharp, 7x Michelin star recipient and owner of Hawthorne & Wood, Bluebird, and Proximo, all in Chapel Hill, NC.
Episodes
I earned seven consecutive Michelin stars as an Executive Chef. I raised the money to open four restaurants as an owner; all four are still open, and I own and operate three of them. I trained at The French Laundry, Ristorante Arzak, and Restaurant Gary Danko. If there's another podcaster with those credentials, well, we have much to discuss.
Need to get your own restaurant project up and running? Look no further than The Restaurant...
Do you care where your food comes from? Do you wonder who has eyes on the process--from pasture to plate? This is the episode for you.
Michael and Anne Panza own and operate Biagio Meats and Biagio & Pietro in College Station, TX. I worked with Michael back in my Napa Valley days, and he has moved his operations from Northern California to the Lone Star State.
Are you dreaming of your own restaurant? The Restaurant Launchpad is r...
Is it worth your time and money to cook a dinner at the James Beard House? Are you like Russell Hammond, telling secrets to the one guy you shouldn't tell secrets to?
Are you dreaming of your own restaurant? I've got the tools to help you get off the ground. The Restaurant Launchpad will save you days, if not weeks, of administrative work. Just download and GO: no discovery forms, no recurring fees, no waiting.
Experience is...
Gustavo Rios is the Executive Chef at Solage Calistoga, in Napa Valley, and oversees the resort's two restaurants, Solbar and Picobar. We delve into his management philosophy, his approach to new menu item creation, explore teh legend of the Choco Taco, and discuss the support from and of his wife Laurel, who operates Fi and Me gluten free-bakery in Napa Valley (and expanding)!
In this episode we begin at the beginning: here's what to do before you hire a lawyer, contact a real estate broker, or raise dollar one.
That's why I built The Industry Standard. Through stories, interviews, and demos, I'll help you level up and get where you want to go in the restaurant industry.
Where were you you when you read the original "Kitchen Confidential" article from The New Yorker?
Aspiring cooks and chefs, here's a perspective shift for you, whether you're peeling celery or coding invoices. Allez Allez!
Chef Brad Cecchi (Check-y) is as cerebral as he is skilled. His love for his hometown of Sacramento is on full display not only at his restaurants Canon and Franquette, but on the multiple boards and civic organizations to which he contributes.
Chef Brad and I worked together at Solbar in 2015-2016. He and I caught up in a short window of his busy schedule. Enjoy the show (and hit it with those five stars)!
Here are four at-work tactics to get your week going in the right direction. Allez allez!
Find more of the content you need to turbocharge your career on Substack. Stay humble. Stay hungry!
As Chef Orlando and I continued our conversation, we talked about mental health, self-policing kitchen teams, and dealing with MS. I hope you enjoy this bonus content as we pull back the curtain even further and get even more real and personal.
You can fine more articles and essays from The Industry Standard on Substack.
Stay humble. Stay hungry.
Financials are nothing to fear--in fact, they are simple. The episode imparts powerful knowledge to you--knowledge that took me years to accumulate and understand.
You can find more articles and essays to help you advance your restaurant career here.
Stay humble. Stay hungry!
Nervous about opening day? Worried that you will run out of money? I've been there. And I fought through it.
Listen as I break down four common pitfalls to the restaurant opening process. Picture yourself flying high with a busy restaurant, a happy team, and a good night's sleep--today's episode will help get you there.
Stay humble. Stay hungry!
You can find more articles--including a fresh one explaining why your job is ...
Chef Orlando Pagan is the Executive Chef at Wild Common in Charleston. He and I worked together at Gary Danko in San Francisco from 2004-2006, and he went on to commend kitchens and earn Michelin stars at legendary California restaurants such as Ame, Aziza, and The Village Pub.
More free and premium content is available on Substack.
Send me your questions at mailbag@the-indsutrystandard.com and I'll answer them in future episodes. St...
The news broke last night the Michelin is headed our way. Here's a story of earning my first Michelin star, what the stars actually mean, and what the chefs of the South can expect.
Stay humble. Stay hungry!
More stories and lessons from The Industry Standard here.
Restaurant Management 101 in New Orleans.
Level up with the full Industry Standard story here.
Forward this episode to someone who has a bright future in hospitality--we need more good chefs and good restaurants.
Five stars? Five stars.
Stay humble. Stay hungry.
Chef Bradley Borchardt has cooked and eaten in places I'll never even imagine. He cooked with Scott Bryan when Veritas was white-hot. He was the Executive Chef at the Oak Door Steakhouse in the Grand Hyatt Tokyo. He stalks Barbary sheep in the desolate wilds of New Mexico.
Chef Bradley now works as the Senior Corporate Chef for Innovation and Strategy for the biggest food company in the world. His perspectives are unique and not to...
The recent history, and perhaps the future, of line cookery in America. Have you ever called out with a frozen moped?
As always, our mission is to help chefs and restaurateurs chart an easier path through the restaurant industry.
More from The Industry Standard on Substack and our Bugatti of a website. Stay humble, stay hungry.
Mostly vegetarian and accidentally vegan (but keep reading!), The Superiority Burger Cookbook punches far above its weight.
How on earth does this have zero reviews on Kitchen Arts and Letters? Get after it, chef. This one is a WINNER. Stay humble, stay hungry.
Every cook needs at least two Sharpies. Don't clock in without them ...
I've had one of these Manhattan Portage courier bags for over fifteen years. I...
Chef John Fraser and I worked together at The French Laundry as Chefs de Partie many years ago. After further training at Taillevent, John went on to open his own restaurants across NYC at Dovetail and Nix and exploring cutting edge concepts like What Happens When.
He's currently the Principal of JF Restaurants--with restaurants from Florida to Massachussets--and a true industry standard-setter with initiatives such as The Indus...
Wil Brawley of ScheduleFly (which we use at all three of our restaurants) and the Restaurant Owners Uncorked podcast asked the questions and I did the answering this tiem around.
Here's everything you ever wanted to know about how to finance your restaurant but were afraid to ask.
You can read more on Substack and get the whole story on our rocket ship of a website. Allez allez!
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