The Restaurant Incubator 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
There are plenty of other restaurant 'experts' out there talking the talk, but as a seven-time Michelin star recipient and current owner-operator of three fine dining restaurants, I'm bringing you with me as I walk the walk. These industry-veteran strategies will not only save you time and money in the pre-opening process and beyond, but will help you prevent those terrible delays that sap your project's time, resources, and moment...
Ben Gambill (and his wife MC) partnered with Chef Sean Brock to bring Tokyo-inspired, neo-Neapolitan pizza to East Nashville. SHO Pizza Bar has been open a little over a month now, and Ben takes us from the spark of inspiration up through opening day.
Need to get your own restaurant project up and running? Look no further than The Restaurant Launchpad. This software kit will save you days, if not weeks of time and hundreds if no...
You've heard the 'urban legend' statistics ... 50% of restaurants go out of business in the first twelve months, and ninety percent close their doors for good within five years. I've got a current, real-life story of a failing restaurant that points to some root causes that you will not see coming.
Ready to begin your own restaurant project and defy those statistics? I've built The Restaurant Launchpad so that you can get going imme...
Chef Dan Jackson cut his teeth at Eleven Madison Park and served as an Executive Chef with Danny Meyer's Union Square Hospitality Group. Now he's back in his hometown of Chapel Hill, NC. Tragically, his wife Stephanie--also a big name in the hospitality industry--died from brain cancer in February of 2023, leaving Dan to manage himself and to raise their three young children. Dan--in his trademark laid-back manner--takes us...
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 safe from AI-...
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...
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