The Restaurant Business Podcast: Recent Episodes

Bruno Magro

A podcast about the F&B world, where we discuss everything from back to front without filters.

In this episode, Gordon He touches on the other side of the operations and how investors look at the F&B market.

Marco Chavéz, the executive chef from Armada group, talks about the company concepts and the difficulties behind the operations. During the episode, we also touched on future trends and menu creation and many more insights from this great professional.

Great episode with Alexander Bitterling, the chef from "Something", one of the most trending restaurants in Shanghai shared with us his experience behind the kitchen and touched on some key points on how to build a successful concept.

Terry, a beer expert, shares his experience with the market and the moment's difficulties. Terry also touches on some topics like the quality, service, and advantages of having a great beer menu.

Don't miss this episode on Youtube, Spotify, Itunes, etc.

Youtube link:

https://www.youtube.com/watch?v=J9R6AdxUQCE&t=11s&ab_channel=RestaurantBusiness

Be the next on this podcast, and share your experience and insights for a better F&B community. We are hospitality!

Eric shares the success of Latina - Brazilian Churrasco and what it takes to be on the top of the game.

Maik Juengst, the Founder of Chefstochefs shares the concept behind his company and the solution of ready meals.

Edgar shared with us his experiences from his early days in Portugal until became Ex Chef Four Seasons Shenzhen and the daily management.

Sergio Moreno, one of the top chefs in Shanghai shares with us his experience in Shanghai and how to build a great concept.

Teo Rojas, an experient architect talk about F&B design experience

Felipe Cabrera is a specialist in the coffee market and shares with us the market insights and the future of the business.

NFT and F&B business.

Whats on, whats next, many topics going on with NFT and restaurants strategy.

What is your motivation to become a better person and professional?

Get your inspiration!

Future of F&B in Shanghai after lockdown and food cost concept

Lockdown and work, study and change the future of F&B

F&B Robotic is the present and you need to keep up with new tech.

Covid hit Shanghai, whats next on f&B?

Today I mentioned about the time of preparation of the hotel F&B and its time to select and conceive the concept.

I will come up soon with cool interverviews.

Buffets will survive to the time? Why people love it? A long and hot topic to discuss.

Today I question mark some points about what is service and the service in the future.

Today we talk a bit about key points to take in consideration when create a F&B concept for hotel brands.