FancyBreadMiami: Recent Episodes
Adrian & Ed
A love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw, and sometimes misunderstood aspects of dining and working in the restaurant industry.
In this episode of “Fancy Bread Live,” Adrian and Ed dive into the essentials of cocktail training—what’s truly important to know and how to improve this annoying experience. They explore the balance between servers talking too much or too little to guests—and vice versa. Adrian shares a recent bad experience and what could have been done differently, and Ed wraps up by tackling the topic of working under the influence.
Chapters:
0:00 Ed's Opener
0:38 Show Start
1:31 Cocktail trainings
8:00 What we actually tell guest about cocktails
11:51 Servers; Do you talk too much or too little?
18:25 How about guest who talk to much
22:34 How to get your server to shut up
23:48 To spiel or not to spiel
25:48 Going over a bad experience and what could've been done instead
31:04 Table checks
32:36 Under the influence at work
41:30 The pause
42:32 Last Words (Answering chat questions & reading comments)
48:35 Adrian's closer
A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife
Send us a text
In this episode of “Fancy Bread Live,” Adrian and Ed dive into the reality that opening a restaurant is a serious workout in itself. Ed shares his take on Miami’s current steakhouse scene, while Adrian talks about how to handle situations when a restaurant just doesn’t have what you want. They also tackle the evolving world of restaurant dress codes and how changing trends can be a perfect chance for a little refresh.
Chapters:
0:00 Ed's Opener
1:00 Show Start
1:59 Opening a restaurant is a workout!
4:13 Ed's opinion on Miami's current steakhouse scene
18:28 When "No" needs to be negotiated?
21:54 When a restaurant doesn't have what you want available
25:12 Dress codes in restaurants "House-rules"
35:00 Trends change
36:36 A chance for a change
38:59 Restaurant music not your music
40:27 Last Words (Answering questions & reading comments)
42:33 Adrian's closer
A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife
Send us a text
In this episode of “Fancy Bread Live,” Adrian and Ed dive into the realities of harassment in restaurants, the quirks of using phones on the job, and what makes a manager truly “bad.” They also share thoughts on telling guests your name and react to some viral social media posts. It’s a quick, candid look at the everyday nuances of restaurant life.
Chapters:
0:00 Ed's Opener
1:28 Show Start
3:36 Harassment in Restaurants
12:35 How much do you tolerate at work?
16:29 Phones at work "Restaurant Server Edition"
24:22 What's bellow average in your restaurant?
30:38 FancyBread Reacts
43:51 Tell your guest your name
48:16 Last Words (Answering questions & reading comments)
50:02 Adrian's closer
A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife
Send us a text
Fancy Bread is now live! Join Adrian and Ed every Tuesday at 2 p.m. as they broadcast on YouTube, Instagram and TikTok.
In this episode, we’re catching you up on what we’ve been up to during our break, diving into some recent dining experiences we’ve had, and giving you a sneak peek at what’s next for both FancyBread and your hosts.
Chapters:
0:00 Ed's Opener
0:54 What is FancyBread?
1:27 What Adrian & Ed been up too?
3:24 How Mexico and Miami differ in dining styles?
6:51 Adrian's time off dinner experiences
7:42 Do you repeat the order to the guest?
10:29 Do you care about your guest or are you here for a check?
12:28 What is the new trend now?
16:06 What is the proper service velocity?
17:08 Now that we are back "to work" good and bad
18:10 Is your restaurant doing well?
18:54 Restaurants that never open and are always coming soon
20:05 LIVE questions and comments
20:15 What we're eating today?
21:05 Last Words
22:35 Adrian's closer
A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife
Send us a text
In this episode of Fancy Bread, Adrian & Ed dive into Miami Spice 2025, sharing insider tips and things to be aware of to make the most of this dining experience along our feelings about it. Along the way, they also chat about similar culinary events, explore the concept of a server’s ‘love language,’ and tackle some of the unique challenges, or ‘restaurant handicaps,’ that come with the territory. Tune in for a flavorful conversation that’s sure to leave you hungry for more!
Miami Spice 2025 Website:
https://www.miamiandbeaches.com/deals/spice-restaurant-months?gad_source=1&gad_campaignid=22787933400&gbraid=0AAAAA_KfHpdYqQIwQ1LVXdapSHv3fkO9f&gclid=CjwKCAjwqKzEBhANEiwAeQaPVSkreT5CCh1s9cvWQgVQ9jvZJKpLN-r4yW4UeegKJVU_1WQF0m6zTxoCXUgQAvD_BwE
Chapters:
0:00 Show Start
0:35 What is Miami Spice 2025
1:39 Ed's view on Miami Spice 2025
7:52 Are we taking advantage of Miami Spice 2025
8:17 Things to be aware of if enjoying Miami Spice 2025
10:18 Trust us or leave us (Sticker Shock)
12:56 Did you hear about Savor Miami
14:59 Dropping the ball
16:21 What percentage equals a positive experience
20:26 It's equivalence to restaurant service
25:23 A server's love language
28:03 Guest notes and their unrealistic expectations
35:23 Restaurant handicaps
38:42 I gave you 99%, can you at least give 1%
46:33 Do, don't tell
47:45 Last Call (Tip Heroes!) & Adrian's closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of FancyBread, Adrian and Ed sit down—via virtual call—with executive chef Eucepe Puntriano, who’s opened five successful restaurants in different roles throughout his culinary career. They dive into the grand heist-like adventure that is launching a new restaurant, from assembling the team, the many challenges to prepare for, and setting the stage for success.
Follow Chef Cepe:
@chef_cepe
Chapters:
0:00 Ed's opener
2:13 Show Start
3:50 At what point is the Executive Chef brought on board?
6:59 How long for Chef Cepe to build a menu?
9:00 Unrealistic expectations from owners and how to deal with it
11:38 Do you think you've grown as a server?
14:32 What is the kitchen's hierarchy, and duties?
16:20 How is the team assembled?
18:56 What to look for in an executive chef?
20:56 Hire a lot, so you can Fire a lot
22:41 What dish you ask someone to make to test their skills?
24:02 Chef's perspective on culinary school
27:37 Is there a formula to follow on how many people can we sit and serve at the same time?
31:51 When creating a dish; Who needs to taste it first and who is last, in order to be approved
34:38 Reasons the restaurant might push opening "kitchen perspective"
39:01 Friends & Family: Setting up the stage
44:20 Hodor! & Holding the books
46:53 Reasons to work a restaurant opening... not!...
50:53 Those who come and those who stay
53:00 What is the dream for Chef Cepe
56:22 Does Ed smile?
58:10 The Climax...
1:00:40 Who where we in this heist?
1:01:52 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of Fancy Bread, Adrian, Ed, and guests Rachel & Kasey to dive into the world of cocktail running. They explore what the role entails, the pros and cons, the challenges faced on the job, and what makes a great cocktail runner. They also touch on some fun stories and the extra tips that come with the territory. Tune in for a behind the scenes look at this unique luxury role in the restaurant industry!
Follow Rachel:
www.shopmakeupbyrach.com
@makeupbyrach
Follow Kasey:
@bodybykaseyy
Chapters:
0:00 Ed's opener
4:00 Show start & pitch
4:27 What is a cocktail runner?
8:51 Cocktail runner duties
11:09 A drink you're tired of seeing
12:09 Do you judge a guy based on what he drinks
18:59 Men drinking from straws
22:35 Pro's of having a cocktail runner
27:25 A "personal" con of a cocktail runner
30:28 Rachel's hospitality story
31:47 Kasey's hospitality story
34:02 A skill that would make someone good at cocktail running
34:47 Workspace issues
35:43 Challenges you might encounter
38:56 How you deal with a male dominated environment?
39:50 Dating coworkers and or guest
42:54 Inappropriate attention from guests
45:07 Cocktail runners & extra tips
51:43 Rachel's side hustle
52:15 Kasey's side hustle
52:51 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of FancyBread Adrian, Ed, and guest Juan dive into the different ways that “sharking” can be used as a skill and not just a cheeky tactic in a restaurant. You’ll get tips on how to recognize these sharks, understand their core traits, and even learn strategies for dealing with them and or be like them. Plus, we have some fun with the idea that fish are friends, not food...
Juan's previous appearance on the show (Audio Only Version):
Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)
https://fancybreadmiami.buzzsprout.com/1976751/episodes/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juan
Also available on our website:
https://www.fancybreadmiami.com
Chapters:
0:00 Ed's opener
3:20 Show Start
3:50 What is a restaurant shark
5:55 Sharking as a skill
6:29 Nautical and or sea terms in a restaurant
6:55 Juan's version of a shark
8:18 The seasons of a shark
9:55 Shark Tips # 1
15:29 When Adrian got sharked
19:11 When we are ASKED to shark
20:21 When some don't wanna shark no more
21:03 Shark Tips # 2
23:50 Shark Tips # 3
29:19 Rules of the shark (from the MEGALODON)
31:06 Some love swimming with sharks
34:39 Shark Question # 1
37:27 Shark Question # 2
38:40 Shark Question # 3
39:27 A guest tip to perhaps recognize a shark
40:10 A core trait of a shark
41:30 Shark Question # 4
42:04 Entrance and exit strategy & Team symbiosis
44:46 A shark cage?! How can guest prepare themselves
47:24 Fish are friends, not food
49:22 A positive outlook for a shark
53:22 Last Call
54:42 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this milestone 50th episode of FancyBreadMiami, Adrian and Ed celebrate and dive into the Miami off-season and how it’s impacting the restaurant scene. They discuss the effects of bad service, evolving laws, and share some behind-the-scenes lessons learned along the way. Expect some funny anecdotes, a sneak peek at upcoming merch, and a candid chat about guests with less-than-stellar palates! Tune in to celebrate with us and enjoy the ride!
Chapters:
0:00 Celebrating our 50th Episode!
1:20 Show start
2:05 Miami off-season
4:50 Bad service in low season
10:30 LAW Update! From HB535 to SB606
15:33 What we've learned so far with the show
16:30 Ed's "Gangster of the week"
18:42 How Adrian took this one, personal...
20:16 Something Ed is sick of!...
23:11 T-Shirts coming soon
23:48 Bad B****S vs Wing-Women
26:41 Something Ed would like with the show
29:51 Something Adrian would like with the show
31:52 Something Adrian does hat Ed would never
33:40 You're not picky, your palate sucks!
35:38 You're not picky, you're cheap!
41:28 What is an accessible restaurant?
43:24 Ed's restaurant archetypes
46:43 Last Call
47:00 Adrian's closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of Fancy Bread, Adrian & Ed chat with the 29-year-old chef Jimmy Chill who has made waves on reality television in Tel Aviv and even opened a still operating restaurant there "Milk & Honey". He takes us through his short but exciting culinary journey, including the story of Branja, the Miami-based restaurant that brought him to America, and the reasons behind its unfortunate close. Now, as he gears up to launch an exciting new pop-up, we get a glimpse into what’s next, what’s coming back, and invite you to be part of the adventure. Will you join in, or let this one slip away?
NO MANNERS
Dates:
Every Monday Starting July 21st, 2025 - 6pm
Address:
851 NE 79th St, Miami, FL 33138
Website:
http://chillstable.com/nomanners
Instagram:
http://instagram.com/jimmychillo
Business contact:
mailto:contact@chillstable.com
Reservations through Resy
"will open 2 weeks prior"
Private chef services, events, catering - available on:
http://chillstable.com
Chapters:
0:00 Ed's opener
3:15 Show Start & Pitch
4:06 Who is Jimmy Chill
5:08 What sparked his love for cooking
7:44 His first experience cooking
9:16 His culinary youth
11:30 What you cook to someone you care about?
14:11 Chef Chill on reality TV
16:37 Chefs cook studio in Tel Aviv
18:22 A journey with Celebrity Chef Tom D Aviv
18:50 Coming to America
19:58 Chef's and restauranteurs
22:06 Chill's places to eat
23:43 The story behind Branja
25:10 Tom D Aviv, Milk & Honey, and Branja
27:04 Chef Chill's role in Branja
27:55 Chef Chill's dishes and Branja's vision
32:47 What happened to Branja?
40:00 Overcoming failure
43:28 Chef's Pop Up Announcement!
49:42 How chef deals with criticism in such a high pressure environment?
52:16 The Crack Pie Tease...
54:21 NO MANNERS Pop Up details
55:45 Miami & Service Animals
57:30 Tahini Crack Pie Story
58:57 What chef wants with NO MANNERS?
1:01:00 What Movie character is chef Chill?
1:03:01 What character is Adrian?
1:04:57 What character is Ed?
1:06:06 What chef Chill wants you to feel with his food
1:06:44 Last Call
1:07:01 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this special Father’s Day episode of Fancy Bread, we gather around the table four men, each bringing a unique perspective on fatherhood. From a 22-year-old new dad navigating the joys and challenges of his first year, to a seasoned father of three sharing his wealth of experience. And of course your two host Adrian and Ed who aren’t sure if fatherhood is for them, sparking a lively conversation about what fatherhood means and the lessons it teaches. Check out the chapters below to jump straight to the moments that interest you most!
Check out ATP Appraise the Phrase here:
www.AppraiseThePhrase.com
Follow Mauro:
@whoisruzo
Chapters:
0:00 Ed's opener
2:39 Show Start & Pitch
3:19 Who is Mauro?
4:37 Who is Chris?
8:27 What's a part of pre dad life you didn't know you'd miss?
10:45 What's a part of pre dad life you no longer miss?
15:41 Something you thought you were ready for but weren't?
17:18 An advice on how to balance fatherhood and restaurant life?
24:16 Do you have guilt when leaving your child to work?
25:30 What does father's day look like for you at home and work?
26:58 One thing your baby did that you hat to share with your co workers?
28:31 Checking ID vibe
31:33 What your kids do now that makes it worth it?
33:10 Current relationship with your father?
41:12 How does being a father help you do your job?
43:54 How does your father feel about your job?
49:20 What movie dad you best identify with? Question...
53:42 Chris answer
56:42 Mauro's answer
1:01:32 What actor reminds you of your dad?
1:07:09 Do you see your kids going to eat in a place like the one you work in?
1:08:22 How to stay connected with your kids as they grow older?
1:14:54 Advise for a future dad in the industry
1:18:27 Last Call: How do we feel about having kids?
1:22:39 ATP BOARD GAME coming soon!
1:23:15 @whoisruzo
1:23:55 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
Join us for a deep dive into the world of ‘Fun Dining’ with our special guest, Amin, former Director of Operations at the iconic Barton G. restaurant. In this episode, we explore how Barton G. pioneered the ‘Fun Dining’ trend, blending whimsical presentations with top-tier cuisine. We chat about the evolution of the dining scene, the pros and cons of this playful approach, and what it means for the future of restaurants. If you’re curious about how to balance fun and flavor, this episode is a must-listen!
Chapters:
0:00 Ed's opener
2:37 Show Start & Guest Introduction
4:07 Barton G is a person?
5:12 Amin's role in Barton G
8:59 Is fun-dining still as popular?
10:15 Weakness and strengths of fun-dining
14:41 We = Our achievements
16:09 Who pays? What we give and should get in return
18:03 Personal views vs business views
20:30 Who is fun dining for?
26:01 A shift in the industry?
28:04 Costly vs Expensive
28:53 The Miami vibe formula
31:43 Miami locals & fun-dining
33:34 Coke, A**, & ?...
38:41 High end fun-dining / experience
43:03 How to balance fun-dining
46:07 Ed's view on fun-diners
49:03 If everyone's special, is anyone?
50:20 Fun-dining is a though operation
54:16 Fun-dining in the future
56:54 What is next for Amin
1:00:40 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of Fancy Bread, Adrian, Ed, along guests Kevin & Will dive into the discussion of bartenders vs servers. They discuss what makes each role unique, the similarities they share, and how they feel towards the other. Whether it’s the income potential, the differences in daily tasks, or the unique challenges of each position, this episode will help you find out which role suits you best.
Chapters:
0:00 Ed's opener
2:14 Show Start & Guest Introductions
4:19 Can servers memorize orders and should they?
7:31 Why choose one over the other?
14:19 Selling cocktails
19:50 I want you, but I'm not ready for you
22:29 A skill that makes someone great at your job
25:57 My bar vs the guest table
27:27 What role has the potential to make more money $$$
30:17 What role has the potential to make more regulars
31:16 Who is worse with food knowledge
34:06 50% Rule & Wrinkled Bills
36:54 What role has better chances to mate with guest
39:43 Physically & mentally taxing roles
43:47 Difficulties & battles
49:43 Time Management Skills
55:13 What role gets more support and can suffer from it
58:58 How to mess with the other role?
1:02:12 Last Call
1:05:27 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of Fancy Bread, Adrian and Ed reflect on Anthony Bourdain’s once belief; that the diner table is “the great equalizer.” They share appreciation for those working under Miami’s brutal sun and to those working in the dark. The conversation touches on military co-workers, the lessons loss can teach us, and the importance of gratitude. Ed being Ed, we also unpack some of the nuances of a world-renowned tasting menu, and the balance between being a personable server vs a technical server.
Chapters:
0:00 Ed's opener
4:13 Show start
5:17 Anthony Bourdain's table analogy
11:36 It's HOT in Miami!
12:52 Adrian's 2-day job experience at the Versace Mansion
18:56 Ed's world renown menu tasting experience and what he preffers
20:44 Another one of Ed's black and white questions
21:38 Our preferred burgers in Miami
25:38 When guest ask us for recommendations, and our preferred Lasagna in Miami
26:55 Memorial Day and military coworkers
30:27 The gift of ignorance
33:34 Personable vs Technical
39:23 Loss... And the bright side of it
44:45 Last call
45:36 Adrian's closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of FancyBread Adrian and Ed explore what it means to be a great employee versus a great coworker, the realities of being fired, and how workplace politics and networking shape restaurant careers. We’ll share insights on why people leave jobs, the importance of standing up for your team, and the value of always polishing your skills.
Chapters:
0:00 Ed's opener
2:28 Show start
3:02 Adrian's job count
3:58 Invincibility, and crossing lines
6:45 Employee vs coworker round 1
9:30 3 Point system?
11:22 Have we been fired? 24 Hour Rule
13:35 Preferred way to get fired
16:29 Those who fell from high places
18:00 That time Ed stood up for Adrian
22:50 The bright side of high turnover
25:32 Politics are a REAL thing EVERYWHERE...
26:40 Reasons people leave the restaurant industry
29:55 Self governance and what gets you fired
32:03 Poor performance
33:18 Violating company policies
34:00 Dishonesty or theft
36:21 Disrespect
37:07 Ed's pirate ship analogy
39:52 Backup plans, and the importance of networking
41:00 Employee vs coworker round 2
44:23 Network done wrong
48:42 Adrian's closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this special Mother’s Day episode of ‘FancyBread’ Adrian, Ed, and guest Maritza explore the unique experiences of moms in the restaurant industry. Not only working on Mother’s Day but balancing motherhood with this demanding career. We highlight some of the challenges and joys these incredible women face. Join us for stories of ridicule, support, and the special bond between motherhood and hospitality.
Chapters:
0:00 Ed's opener
3:52 Show Start
5:43 How does mom feel about working on mother's day?
7:00 Children in restaurants
8:30 Mothers day lunch / brunch
10:06 Educating and Mothering our guest
14:54 Ed's theory on a*hole diners
19:19 Serving Moms
25:00 Unicorn kids, empty nesters, and escapist parents
27:59 When parents hate their kids
29:08 Being served by a pregnant server (showing)
30:30 The importance of a supportive environment
33:40 How does your kid feel about what you do?
34:43 Hollidays in the industry
38:11 Maternity leave
40:00 Just because you are pregnant doesn't mean...
44:40 Mother's on fine dining
45:50 Mom's schedule
46:53 Miami late night culture shock
50:00 It's OK, As long as you...
51:50 Moms and separation anxiety
52:53 Message to future mom's in the industry
57:57 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday #mothersday
Send us a text
Join us in this episode of Fancy Bread as we dive into ‘Big Tops’ or 'Big Groups' of diners with guest Derek & Nicole. We uncover the secrets of managing the chaos and handling their sometimes unrealistic expectations. We share some expert tips and stories that will help you stay on top of your game as a server or as the host of a big group of diners.
Chapters:
0:00 Ed's opener
0:35 Show Start
1:04 Do we enjoy dining in big groups?
6:48 What we like about serving big groups
8:22 How to greet a big group of diners
12:35 What we don't like about serving big groups
15:05 What screams chaos in a big top
20:55 Big top red flags
25:15 Tug of war over table control
28:05 Biggest group served alone & tips on how to
34:45 A tip for the Host of a big top
35:18 One of Ed's peeves for big tops
40:52 Ordering drinks for a big top
45:40 Another tip for the Host of a big top
46:46 How we serve big tops
49:04 Ed vs Children
51:32 Drinks and verbal contracts
52:42 Celebrities on big tops
54:56 Dream scenario and how to handle it
58:17 Miami handlers
59:52 Adrian's tips for big tops
1:05:12 The bill
1:08:37 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
Adrian, Ed, and guest Erica share some of their memorable solo dining experiences, discuss common challenges, offer tips on improving your solo dinner experiences, and how to best serve these solo food enthusiasts.
Chapters:
0:00 Ed's opener
0:48 Show Start
1:32 Why Solo Dine
5:46 Memorable Solo Dining Experiences
12:55 Solo Dining Tip Policy
16:06 What is a Sweet Guest and a Difficult Guest
19:58 Solo Reservation Challenges
28:22 Some Cons of Solo Dining (Debate)
33:10 Solo Dining at a Table vs the Bar
35:05 What can be attractive to solo diners
36:56 Tips to Solo Diners
37:39 Female Impressions as Solo Diners and the Spotlight Effect
40:19 Solo Diner Orders
43:39 Do's and Don'ts to Servers and Solo Diners
56:27 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
Adrian, Ed, and guest Chris "Twenty" from ATP Appraise the Phrase are serving up some fresh strategies to boost your tips when guest are watching their wallets by mastering the Art of Mirroring. We break down how to create an experience that guests... can’t resist.
Check out ATP Appraise the Phrase here:
www.AppraiseThePhrase.com
Chapters:
0:00 Ed's opener
2:40 Show Start
3:29 Guest Spending Less
8:41 Guest "Tells" when not spending
11:23 How we avoid spending
16:25 Have we tipped poorly & Mercy Tipping
19:12 How to make budget conscious guest spend more
25:15 The Car Salesman Technique
28:25 Service Charge
30:02 The Art of Mirroring
36:10 PB&J "Juicy Not Burnt" equals?
41:36 Key to Mirroring
42:10 Energy Mirroring
48:30 Menu Mirroring
48:55 Eye Contact & Boobs
55:11 Who tips & Who doesn't
1:01:27 You Never Know Game
1:03:05 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
Adrian and Ed break down the cardinal rules of restaurant talk, sharing when to let them ‘proof’ and which guest habits deserve a ‘fancy’ farewell.
Chapters:
0:00 Ed's opener
0:54 Show Start
1:20 Server to guest no's!... We share, when and how...
3:13 The art of Reframing
7:09 Guest Thou Shalt Not's
9:37 Off-Limits to Guest
11:07 Guest Gaffes: What Not to Ask Your Server
13:07 The art of Redirecting
19:39 Forbidden Faux Pas to Guest
23:51 Table Talk Taboos: What Sours the Bread
32:54 Adrian's Closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
In this episode of ‘Bread or Circus,’ Adrian and Ed dive into the buzz around HB 535, exploring its potential motivations, impacts, and possible scenarios. Tune in for their critical take and why they oppose this bill!
Chapters:
0:00 Let’s take a deep breath before we start
0:27 Ed's opener
1:03 Show Start: Explaining the Proposed Bill
2:26 Disclaimer and tip fatigue
4:40 Out of touch bill: Opting out of paying service charge
6:07 Minimum wage, tips, and commissions
9:00 A red flag
10:06 Are restaurants not being transparent
11:11 Miami Beach and service charge
12:50 Salary cuts, expected services, and tips
16:31 The illusion of control
19:25 Travel tip culture
21:34 Potential motivators behind amendment
23:51 Posible scenario #1
24:20 Posible scenario #2
25:05 Posible scenario #3
26:22 Ed’s interpretation to proposed bill tip breakdown
28:50 Before saying yes, try this Bussata
30:06 A new era of rude servers approaches
30:47 Who’s in the service charge
31:59 Invitation to Bussata
33:08 Why rewards are there
33:40 We are transparent
34:56 Adrian's closer
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #RestaurantLife #ServerLife #FancyFriday
Send us a text
A new chapter of FancyBread begins!
Join Adrian and Ed as they answer seven thought-provoking questions inspired by the Mel Robbins podcast, adding their unique twist with food and restaurant insights. Make sure to share your answers in the comments below!
Chapters:
0:00 FancyBread is back!
1:23 Ed's hopeful message for this new chapter
4:07 Show Start: Seven questions, 3 categories
6:41 Personal highlights
10:30 Food highlights
14:11 Restaurant highlights
19:38 Personal lowlights
24:18 Food lowlights
28:29 Restaurant lowlights
30:22 Learned about yourself
33:40 Learned about food
36:18 Learned about restaurants
38:56 Stop doing
41:04 Stop eating
42:14 Stop going to
44:04 Start doing
49:27 Start eating
52:59 Start dining at
53:54 Continue doing
57:19 Continue eating
59:01 Continue dining at
1:01:54 Start doing now
1:03:54 Adrian's outro
A podcast about the restaurant industry.
New episodes out on Fridays!
Also available on your preferred podcast platform.
Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com
The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.
FancyBreadMiami #restaurantlife #serverlife #FancyFriday
Send us a text
SEASON FINALE!
Adrian & Ed talk about their memorable moments of 2023, reflections, and suggest some restaurant resolutions for the year of 2024. Share your answers with us in the comment section. Topics bellow.
Chapters:
0:00 Ed's Intro
3:25 Show Intro & Synopsis
3:41 Achieving Your New Year's Resolutions
7:20 Proactive Mindset: Creating Your Own Challenges
12:32 Appreciating Our Valued Listeners
16:07 Media Highlights 2023
19:52 Our Favorite Restaurants of 2023
21:55 Farewell to a Restaurant
23:44 Least Favorite Shifts in 2023
25:57 Shifting Mindsets: Positive Changes in 2023
29:51 Warnings and Write-Ups in 2023
31:09 Finding Balance: Channeling Your Inner A*Hole or Angel
33:59 A Tip to Make Extra Tips
36:19 In Loving Memory
37:29 Restaurant resolutions for 2024
53:50 Last Words
Adrian & Ed talk about returning items in a restaurant. When is it ok, when is it not, how to do so, what happens to the restaurant when you do so , and how that makes you look. Topics bellow.
Chapters:
0:00 Ed's Intro
2:03 Show Intro & Synopsis
3:00 The Culture of Returns in the U.S.
13:10 When is it Acceptable, and When is it Not to Return Items in a Restaurant
30:44 How to Return an Item in a Restaurant
37:59 The Debate: Should You Pay for Returned Items in a Restaurant
39:30 Finding the Bright Side: Positive Aspects of Returns
41:59 Spills Happen: What's the procedure
44:31 Impact Analysis: How Returning Items Affects Restaurants
51:37 Last Words
Adrian & Ed invite Eli & Jimmy Owners of The Wrapper Miami and share thoughts about what makes food authentic. Topics bellow.
Chapters:
0:00 Ed's Intro
2:06 Show Intro & Synopsis
3:09 Eli & Jimmy's Background
5:36 Exploring The Wrapper Miami
6:28 Divide & Conquer: Roles in The Wrapper Miami
7:20 Chef Jimmy's Culinary Upbringing
9:19 Origins of Chef Jimmy's Recipes and Influences
10:48 From Idea to Reality: The Wrapper's Journey
14:04 Negotiating Business Prices in Miami
18:58 The Hard Work and Payoff in Business
22:41 Defining Authenticity
23:14 Authenticity and Ingredient Origins
26:10 "Would You Rather" Game
28:01 Authenticity in Techniques
31:06 Innovation and Creativity in Authentic Cuisine
34:04 Authenticity Beyond Place of Origin
40:20 Authenticity: Misuse and Overuse
40:56 Why People Crave Authenticity in Cuisine
46:29 Eli & Jimmy's Off-Duty Food Favorites
47:42 The Dream and Goal of The Wrapper Miami
51:02 When Preparation Meets Opportunity
52:24 Last Words
To follow The Wrapper Miami:
Instagram: https://www.instagram.com/thewrappermiami/
Linktr.ee: https://linktr.ee/thewrappermiami
Website: https://thewrappermiami.com
Located at: 6974 Collins Ave, Miami Beach FL 33141
+ Pop Ups all over Miami
Adrian & Ed invite Jeremy & Sarah to talk about Working in the Hamptons and Shelter Island during the Summer Season. Topics bellow.
Chapters:
0:00 Ed's Intro
1:38 Show Intro & Synopsis
02:05 Jeremy & Sarah's Service Background
04:00 Working in the Hamptons: Advantages and Opportunities
05:48 Hamptons Seasons: Start and End Dates Revealed
06:27 Exploring Restaurant Pop-Ups in the Hamptons
07:11 The Fancy Side of the Hamptons and the Enchantment of Shelter Island
09:32 Employment in the Hamptons: Summer Staff Statistics
12:07 Applying for Restaurant Jobs in the Hamptons: A Step-by-Step Guide
16:57 Do's and Don'ts: Landing a Job in the Hamptons
21:40 Transportation, Lodging, and Meals in Shelter Island: Insider Tips
24:03 A Day in Shelter Island: Work Routine Insights
26:41 Starting the Application Process: Best Practices and Timing
30:43 Hamptons Visitors: Who Heads There in the Summer?
35:02 Evolution of Trends: Hamptons Work Scene Over the Years
40:08 Busy Days in Hamptons Restaurants: What to Expect
41:14 Let's Talk Money: Financial Aspects of Working in the Hamptons
45:31 Meal Prices in the Hamptons: Understanding the Variations
46:26 Culinary Delights: Popular Cuisines in the Hamptons
47:15 Shelter Island Restaurants: Average Sizes Unveiled
48:20 Pros and Cons: Working in the Hamptons During Summer
52:52 Other Lucrative Opportunities in the Slow Season
53:24 Fun in Shelter Island: Off-Duty Activities Unveiled
55:16 Industry Insights: Jeremy and Sarah's Advice for Success
57:23 Last Words
To follow Jeremy and Sarah:
Jeremy's Instagram: https://www.instagram.com/jeremybrbk/
Sarah's Instagram: https://www.instagram.com/sara___bei/
Adrian & Ed invite DJ's: Ziv & Valen G to talk about DJ's and music in the restaurant industry. Topics bellow.
Chapters:
0:00 Ed's Intro
1:37 Show Intro & Synopsis
01:57 Ziv and Valen G's DJ Origins and Success Stories
14:16 What is the role of a DJ
19:15 Reasons Why a Restaurant Should Hire a DJ
23:36 How Music Influences The Guest Experience
28:56 Requesting Songs from a DJ
34:01 Why Transitioning from Club DJ to Restaurant DJ
36:33 The Significance of Diversifying Your DJ Music
39:55 Navigating the Challenge of Playing Unfamiliar Music
41:46 Hot vs. Old School Tracks: DJ Dilemmas
42:30 Emergency Playlist: The Song to Play in Crisis
44:33 Managing Micromanagement: A DJ's Perspective
49:59 The Art of Making Guests Leave: Best Exit Music
52:13 DJ Judgment: Do DJs Critique Each Other?
55:02 Facing Failure: Have You Ever Bombed as a DJ?
57:21 The Power of Mentors and Networking for DJs
58:45 Landing a DJ Gig in a Restaurant: Insider Tips
01:02:07 Going Solo: Can You Make It as a DJ Independently?
01:04:36 Female DJ's
01:07:38 Demanding Schedules: A Day in the Life of a DJ
01:08:52 The Dollars and Sense: How Much Do DJs Make?
01:15:20 Wisdom for Aspiring DJs: Essential Advice and Tips
01:19:10 Last Words
To follow Ziv and Valen G:
Ziv: https://linktr.ee/zivbittonthedj
Valen G: http://justonelink.net/its_valeng/
Adrian, Ed, and guest Ana Marcela talk about the many ways to get a table at a popular restaurant, and mention some pros and cons to each approach.
Topics:
Ana Marcela's Industry Origins
Walking into a Restaurant: Pros and Cons
Online Reservations: Pros and Cons
Phone Reservations: Pros and Cons
Reservation with Server or Staff Member: Pros and Cons
Reservation with a Manager or Owner: Pros and Cons
Reservation with a Concierge or Promoter: Pros and Cons
Members Only Concierge Apps: Pros and Cons
Purchasing a Reservation from Someone Else Through a Website
How to Work the Door
To follow Ana Marcela:
Instagram: https://www.instagram.com/anamjcr/
Adrian & Ed invite Will and Solomon to talk about the LGTBQ+ in the restaurant industry.
Topics:
Will and Solomon's Stories
LGBTQ+ Representation in Restaurants
The Experience of Gay Service
Earnings Equality: Who makes more
Service Challenges: Stories of Rejection and Resilience
Will & Solomon's Favorite and Least Desirable Guest Experiences
The Role of LGTBQ+ Support in the Industry
Serving LGTBQ+ Guest
Love in the Restaurant: Dating Amongst Guests and Staff
Efforts by Restaurants to Support LGBTQ+ Staff & Guest
Unpacking Stereotypes: An Outdated Question in Miami
Fashion Choices vs. Dress Codes: A Modern Perspective
Addressing Discrimination in 2023: The Unsettling Reality
Smart Dining: Researching Restaurants Before You Go
The Impact of Changing Restaurant Temperature
The Use of Pronouns in Restaurants
Are LGTBQ+ Members Evaluated Differently In the Industry
Love in the Workplace: Navigating Relationships with Co-Workers
Valuable Advice to LGTBQ+ Members Considering the Industry
Adrian & Ed talk about Why and How they Joined the Restaurant Industry: Their Journey, How they Met, and Why You Should Consider It. Topics bellow.
Entering the Restaurant Industry
Adrian & Ed's Original Career Choices
Ed's shortest job, and Memorable Characters in the Industry
Adrian's Journey: Career Path and Influences
Motivations for Joining the Restaurant Industry
Truths About Navigating Job Interviews
Adrian's First Server Job: Lessons from Corporate Restaurants
Attempts to Leave the Industry, and Why Return
A Failed Attempt and a New Opportunity: Lessons Learned
The Art of Personable Service
Pursuing Hospitality and Wine Certifications
Learning from Others: Skills Acquired
The Love for Food: A Perfect Fit for the Industry
Diversify and Refine Your Palate in the Industry
Unveiling some Industry Ugly Truths
Rising to the Challenge: Personal and Professional Growth
How Adrian and Ed's Paths Crossed
Trials and Triumphs: A Glimpse into a Server's Journey
A Significant Moment of Success for Adrian
A New Passion Ignites: The Birth of Inspiration
Pursuing Excellence and Perfection in Service
Addressing Pay and Staffing Challenges in the Industry
Adrian & Ed invite Saheed: one of the many cooks who's behind the curtain in restaurants and go over some related topics.
Topics:
Who Earns the title of 'Chef'? Qualifications and Insights
Saheed's Path into the Kitchen: A Personal Story
Starting a Kitchen Career: Who Should and How to Begin
Working in the Kitchen: Vital Considerations and Disclaimers
Handling Critique: A Must-Know Skill for Kitchen Pros
Applying for Kitchen Jobs: Step-by-Step Guide and Tips
Securing Your Kitchen Job: Strategies for Success
Understanding Cooking Stages: A Culinary Learning Experience
Lies on a cook's resume
Climbing the Kitchen Ranks: Advancing Your Culinary Career
Career Decisions: Why Some Stay and Others Move On
Comparing hours vs salary in the kitchen
Kitchen Work During a Pandemic: Challenges and Adaptations
Becoming a Kitchen Leader: Ascending the Culinary Hill
Culinary Adventures: Inside Gentlemen's Club Kitchens
Unemployment or Kitchen Work: Making the Right Choice
Choosing Upscale Dining Kitchens: A Gourmet Career Path
A New Job Mentality: Keys to Professional Growth
Striving for Excellence: Always Seeking the Next Best Thing
Giving 2 Weeks' Notice: The Etiquette of Resignation
Message from Saheed
Last Words
To follow Saheed:
Instagram: https://www.instagram.com/___saheed/
Adrian and Ed go over some reasons as to why your server might be "RUDE" and what things both guest and service staff can do in some of those situations.
Topics:
What is being rude
How would you react to a rude guest in your home
When your server doesn't wanna be there
When a guest doesn't respect you
When a guest doesn't wanna be there
Ed's red flag
How snapping makes you look
Ignorance is rude
When your server knows you don't tip
Number 1 rule
How going out is going to class
Number 1 rule goes both ways
Tip when someone says something rude to you
Tip to put a rude guest in their place
Change your server
What we servers can do to rude guest
Request a server
Leave it on the check
Be a mirror
Last Words
In this episode we referred to a previous audio episode.
Link below:
Link to Ep.6 Do you know who I am?
https://fancybreadmiami.buzzsprout.com/1976751/10728312-ep-6-do-you-know-who-i-am
Adrian & Ed invite Bar managers Will & Mike to discuss why alcohol in restaurants is so expensive.
Topics:
Will's Intro
Mike's Intro
The value of a bartenders license
Why alcohol in restaurants is so expensive
Where do bars and restaurants get their alcohol
Why buy through vendors
Relationships between liquor reps and vendors
Does the liquor rep have negotiation power
Do most bars carry the same products and why
Most people don't venture out of their comfort zone
Why Miami bartenders don't tend to over pour
What is the profit margin of alcohol
How availability affects the price of alcohol
How location affects price of alcohol
Where can you get fair prices
How storage affects the price of alcohol
Do Will & Mike still practice bartending
How fresh produce affects the price of cocktails
What juices are usually freshly squeezed
Some NO's for bartenders
How aesthetics can affect the price of your cocktail
Message to future bar and restaurant owners
To follow Will (cause Mike is to cool for social media):
Instagram: https://www.instagram.com/willofsaints/
Adrian & Ed invite Michelin Chef Pedro Mederos to share his knowledge and experience of opening his own restaurant.
Topics:
The chef who made Adrian cry
Chef Pedro Mederos Story
Do you need accreditation to be successful
When is the right time
How your restaurant can influence a new culinary direction
What is Miami to tourists vs locals
Chef Mederos biggest concern when opening his restaurant
Assessing the market for your restaurant
Being recognized by the Michelin Guide
Hiring and building a team
Kitchen integrity
Funding your restaurant
Developing restaurant concept and dishes
Mentors, being a role model, and support system
Extracurricular benefits to consider for your staff
Mental health & support for your staff
What's next for Chef Mederos
Chef Mederos preferred food spots
How to stay in touch with Chef Mederos
Message to aspiring business owners
The idea of a modern Chef
Being a father and a Chef
Failure is your friend
Follow Chef Mederos at:
Instagram: https://www.instagram.com/petemederos/
Instagram: https://www.instagram.com/east_wind_hospitality/
Adrian & Ed invite Jen and Chelsea to talk about women in the restaurant industry.
Topics:
Are there more men or women in the restaurant industry
Male vs Female managers
Sexual harassment at work
Sexual discrimination in the restaurant industry
What gender makes more money
What gender tips best
Is gender evaluated differently in the restaurant industry
Rumors when changing hairstyles
Animosity against other women
Fresh Meat in the restaurant
One HUGE benefit of being a woman in the restaurant industry
Do women need to prove themselves
Going to HR "Human Resources"
Dating your superiors
Revealing uniforms
Sexual harassment from guests
Advice to women entering the restaurant industry
To follow Jen and Chelsea:
Jen's Instagram: https://www.instagram.com/jennijennq/
Chelsea's Instagram: https://www.instagram.com/xoxo_chelly/
Chelsea's TikTok: https://www.tiktok.com/@chelsea_espinaaa
We referred to a previous audio episode about dating your restaurant co-workers:
Link to Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)
https://fancybreadmiami.buzzsprout.com/1976751/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juan
Adrian & Ed use their experience to discuss why people go to restaurants and why it matters. They share a checklist for guests to consider when choosing a restaurant, and split restaurants into three categories: Food, Ambiance/Vibes, and Service. We also discuss how you can find a suitable restaurant for your needs and how servers can help identify that need to better provide a great experience.
We will revisit this topic in the future.
In this episode we referred to two previous audio episodes, one about reviews, and another with guest Nicole. Links below:
Link to Ep.7 Is this any good "Audio Only"
https://fancybreadmiami.buzzsprout.com/1976751/10766611-ep-7-is-this-any-good
Link to Ep.10 Chit Sheet (w/Guest Nicole) "Audio Only"
https://fancybreadmiami.buzzsprout.com/1976751/10887579-ep-10-chit-sheet-w-guest-nicole
Adrian & Ed invite Executive Chef & Tremendo Garnish Co-Owner David Gomez to discuss why food in restaurants is so expensive.
To follow Chef David and inquire about Tremendo Garnish:
Website: https://tremendogarnish.com
Instagram: https://www.instagram.com/tremendogarnish/
Adrian & Ed interview Miami Beach Mayor candidate Michael Gongora. We talk about how the restaurant industry contributes to the community and what can be done from the political aspect to help the industry thrive in the City of Miami Beach.
You can reach and or follow Michael via:
Email: michael@michaelgongora.com
Website: https://www.michaelgongora.com
Instagram: https://www.instagram.com/michaelcgongora/
Twitter: https://twitter.com/MichaelGongora
Facebook: https://www.facebook.com/michaelcgongora/
Adrian & Ed invite Chris from "Appraise the Phrase Podcast" to discuss the good, the bad, and the ugly about the low and slow season in Miami.
Follow Appraise The Phrase: Official Site: ➡️ https://appraisethephrase.com/
ATP YouTube: ➡️ https://www.youtube.com/channel/UClhOT41ItFBzpXanbzfT0oQ Twitter: ➡️ https://twitter.com/TheATPShow
Instagram: ➡️ https://www.instagram.com/theappraisethephraseshow
TikTok: ➡️ https://www.tiktok.com/@appraisethephrase
Adrian & Ed discuss why popular restaurants have long wait times. The answers may surprise you.
New episodes out on Mondays!
Available on your preferred podcast platform, and now video available on YouTube at:
https://www.youtube.com/channel/UCy0HZG6urmj-68MmRjI3-DA
Instagram:
@fancybreadmiami
You can reach us via email at:
Info.fancybreadmiami@gmail.com
Adrian & Ed invite Chris & Chanty to discuss the bathroom atendant position and the dirty stuff they deal with.
You can follow them on:
@chriscalderon_96
@cxx.andreaa
Adrian & Ed invite Chris from "Appraise The Phrase" Podcast and have a conversation on the topic of discrimination in the industry.
You can follow Chris on:
IG: @c2020vision
Also check out his show Appraise The Phrase at:
IG: @theappraisethephraseshow
www.appraisethephrase.com
Adrian & Ed invite Ana Green & Julissa to discuss topics related to the Host Stand.
You can follow Ana Green on:
IG: @itsanagreen
Spotify: Ana Green
Adrian & Ed invite Valentino to share opinions as to what is the difference between good and great service.
Adrian & Ed invite Justin Humble to touch on the subject of health and fitness in the restaurant industry.
You can follow Justin at:
@justnhumble
Subscribe to our newsletter via our website at www.fancybreadmiami.com to stay up to date.
And we look forward to hosting you again very soon.
Take care everybody.
Adrian & Ed invite Nicole back, and her significant other Juan to touch on the complicated subject that is relationships at work. While also providing us insight as to how they manage to make their relationship work in such an environment.
We'll definitely revisit other aspects of this topic in future episodes.
You can follow Nicole & Juan at:
@luxury_with_nikki
@juanmoreorlesss
Adrian, Ed, and (Guest) Derek talk about service in Miami.
Follow Derek's Instagram @yoestoyloco
And for those who don't know, or need to refresh their knowledge...
Aperol Spritz:
- 3oz Prosecco
- 2oz Aperol
- 1oz Club Soda
- Garnish: Orange Slice
Adrian, Ed, and their first guest Nicole, talk about "The art of the spiel"
Follow Nicole's Instagram @luxury_with_nikki