Listen to The Pre-Shift podcast

Winning the restaurant hiring game in 2025 with Alice Cheng \| 061	The Pre-Shift	41:15
Building skills beyond the kitchen with Justin Khanna \| 060	The Pre-Shift	39:50
AI marketing strategies that boost restaurant revenue with Josh Kopel \| 059	The Pre-Shift	31:54
Stop fixing light bulbs and start delegating with Avery Ward \| 058	The Pre-Shift	45:19
Navigating Tariff Uncertainty for Canadian Restaurants with Jay Ashton \| 057	The Pre-Shift	38:02
Growing careers (and franchises) at Jeremiah's Italian Ice \| 056	The Pre-Shift	33:21
The end of boring training for restaurants with Arrow Up \| 055	The Pre-Shift	42:44
Insights for serving up restaurant excellence with Square \| James Schonzeit, Square, Eric Cacciatore, Restaurant Unstoppable \| 054	The Pre-Shift	57:02
Building an a kitchen OS \| Josh Sharkey, CEO of meez \| 053	The Pre-Shift	40:38
The small town soul behind Pizza Ranch \| Ross Groeneweg, Pizza Ranch \| 052	The Pre-Shift	22:43
Mastering the art of pizza and business \| Mike Bausch, Andolini's \| 051	The Pre-Shift	33:02
Building Chicago's Thattu \| Margaret Pak, Chef/Owner \| 050	The Pre-Shift	38:54
Fostering community and belonging in the restaurant biz \| Ellen Yin, Founder of High Street Hospitality \| 049	The Pre-Shift	30:36
Rethinking Server Pay: The Commission Model Revolution with Zach Feinstein	The Pre-Shift	28:28
Leadership lessons from Felipe's Taqueria \| Pike Howard, CEO \| 047	The Pre-Shift	43:04
The fight for psychological safety in food service \| Hassel Aviles, Director of Not 9 to 5 \| 046	The Pre-Shift	30:25
Tacos, tequila, and teamwork at Agave & Rye \| Chris Britt, COO of Epic Brands \| 045	The Pre-Shift	42:36
Making pay transparency work in restaurants \| Stella Dennig, Co-Owner/GM of Daytrip \| 044	The Pre-Shift	31:44
How commission-based pay for servers transformed this restaurant \| Chad Mackay, CEO of Fire and Vine Hospitality \| 043	The Pre-Shift	24:02
How restaurants exist beyond four walls \| Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings \| 042	The Pre-Shift	24:04
Can open-book finance work for restaurants? \| Ji Hye Kim, Chef/Owner at Miss Kim \| 041	The Pre-Shift	25:15
How Lula Cafe stays ahead, 25 years in \| Jason Hammel, Chef and Owner of Lula Cafe \| 040	The Pre-Shift	18:57
Practical steps for a better staff experience \| Kwini Reed, Poppy & Seed \| 039	The Pre-Shift	32:18
The QUESO code at Condado Tacos \| Joe Kahn and Chris Artinian \| 038	The Pre-Shift	25:55
How Brasa redefines employee experience \| Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen \| 037	The Pre-Shift	38:05
Managing Michelin-star restaurant teams \| Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe	The Pre-Shift	24:57
Fine dining to fried chicken success \| Eric Huang, Chef/Owner of Peking House \| 035	The Pre-Shift	19:08
Conquering the front and back of house divide with equal pay scales \| Katie Button, CEO / Co-Founder of KB Restaurants \| 034	The Pre-Shift	24:13
Family matters in the restaurant business \| Eric Scheffer, Scheffer Group \| 033	The Pre-Shift	12:12
The dynamic culture of care that drives 7leaves \| Newton Hoang, 7leaves \| 032	The Pre-Shift	23:18
Crafting careers in restaurants \| Kelly Phillips, Destination Unknown Restaurants \| 031	The Pre-Shift	16:34
Inside Bartaco's game-changing growth strategies \| Anthony Valletta, President of bartaco \| 030	The Pre-Shift	20:58
Creating culture that attracts and retains \| Danny Meyer + Jordan Boesch \| 029	The Pre-Shift	56:25
How do you know when things need to change? \| Adam Lamb, Chef Life \| 028	The Pre-Shift	46:03
How Chris Smith scaled Zunzi's with kickass culture \| Chris Smith, Zunzi's \| 027	The Pre-Shift	39:20
The journey of Amelie Kang and dry pot cuisine \| Amelie Kang, MáLà Project NYC \| 026	The Pre-Shift	26:30
A roadmap for repeat customers \| Matt Plapp, America's Best Restaurants \| 025	The Pre-Shift	52:04
Inside the tech that drives Carl's Jr. & Hardees \| Phil Crawford, CKE Restaurants \| 022	The Pre-Shift	38:50
Franchise dreams and bus tub discoveries \| Mijo Alanis, Beyond Juicery \| 021	The Pre-Shift	36:49
The restaurant trends that defined 2022 \| Danny Klein, Food News Media \| 020	The Pre-Shift	50:41

Winning the restaurant hiring game in 2025 with Alice Cheng | 061

The Pre-Shift

41:15

Building skills beyond the kitchen with Justin Khanna | 060

The Pre-Shift

39:50

AI marketing strategies that boost restaurant revenue with Josh Kopel | 059

The Pre-Shift

31:54

Stop fixing light bulbs and start delegating with Avery Ward | 058

The Pre-Shift

45:19