So You Want to Run a Restaurant?

Running a profitable Michelin-starred restaurant that treats staff to 401ks, healthcare, and structured onboarding in Chicago.

Chef Michael Salmon shares his journey from classic New York fine dining and celebrity private chef work to building a focused, community-driven chicken concept in Florida: Flybird. The conversation explores food philosophy, simplicity in menus, restaurant economics, and the importance of culture and consistency in hospitality.At its core, this episode is about how great food businesses are built not on complexity, but on clarity, care for people, and staying connected to community.🧭 Chapters00:00 — Introduction to Chef Michael SalmonSpencer and Claudia introduce Michael’s background: CIA training, iconic NYC restaurants like the 21 Club and Arcadia, private chef work for high-profile clients, and his current role as founder of Flybird.02:00 — Early Food Memories & Family InfluenceMichael traces his origin story to childhood cooking with his grandfather, Eastern European backyard grilling, and his grandmother’s “no-recipe” barley soup that becomes a signature dish later in life.04:00 — From Passion to ProfessionHe reflects on turning cooking into a career, the transition into professional kitchens, and how early positive associations with food shaped his identity as a chef.05:40 — NYC Kitchens & Celebrity Private Chef WorkMichael discusses working in high-pressure New York kitchens, including the 21 Club and Mickey Mantle’s restaurant, and cooking for public figures like Jackie O and Uma Thurman.A standout moment: a personal interaction with Jackie O that became a lifelong memory.10:10 — Moving to Florida & Founding FlybirdHe explains leaving New York due to burnout and opening Flybird in Delray Beach, inspired by simplicity, independence, and changing restaurant economics.11:30 — Restaurant Economics & Delivery Platform PressureMichael breaks down modern restaurant margins, delivery app fees, and why pricing transparency is difficult in the current system.13:30 — Simplicity, Consistency & Menu PhilosophyHe explains why Flybird focuses on doing one thing well—chicken—and how consistency builds customer loyalty and “craveability.”15:40 — Leadership & Restaurant CultureA deep dive into team culture: respect, fair pay, flexibility, and treating staff like family. Michael emphasizes that strong hospitality starts internally.17:10 — Hiring, HR, and Restaurant StructureHe shares a hot take on overcomplicated HR systems and stresses simplicity and trust-based leadership in small operations.19:30 — Innovation Within ConstraintsHow Flybird expanded its menu strategically (like adding Chinese-inspired dishes) by using existing ingredients and operational strengths.21:30 — Creativity & “Happy Place” in the KitchenMichael describes cooking as his grounding space—where creativity, calm, and joy return even after decades in the industry.23:50 — On Balance, Money & FulfillmentHe reflects on the difference between financial success and personal fulfillment, emphasizing happiness over pure profitability.24:00 — Rapid Fire RoundBiggest restaurant waste: HR complexityFirst thing noticed in a restaurant: greetingWhat he’d do differently: better account for seasonalityHospitality tip: give guests a first taste for freeHot take: restaurant industry due for economic correction30:10 — Final Thoughts: Community FirstHe closes with a strong message: if you lose connection to community and people, the purpose of hospitality disappears.31:20 — Season 5 Finale AnnouncementAfter co-hosting and producing So You Want To Run A Restaurant since its launch, Claudia announces this is her final season of the podcast, marking a bittersweet transition for the show.Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/Proudly Sponsored by:- RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent- ToastGet tech built for the way you actually work at https://pos.toasttab.comConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: ⁨@claudiasaricFollow Spencer: @RestaurantSpenny ​

Scaling Restaurant Brands: The Truth About Hospitality Growth 🍽️✈️What does it really take to build, scale, and sustain a successful restaurant?In this episode, we sit down with Liz Einhorn - hospitality expert and growth strategist and Founder of Experience Threee - to unpack the real mechanics behind thriving restaurant brands. From her early days scooping ice cream at the Jersey Shore to helping scale nationally recognized concepts and advising brands in high-stakes environments like airports, Liz shares a behind-the-scenes look at what actually works.This conversation goes far beyond airports.We dive into the systems, consistency, and decision-making that separate scalable brands from those that stay stuck, and why growth doesn’t always mean opening more locations. Liz also breaks down how to spot a struggling concept instantly, the balance between tech and human hospitality, and why saying “no” might be the most powerful strategy of all.Along the way, we explore real examples like Velvet Taco and concepts from Rick Bayless, plus the evolving role of social media, influencers, and even airport dining in shaping modern restaurant success.If you’re an operator, marketer, or just obsessed with how great restaurants actually work, this episode is packed with insight.In this episode:How Liz built a career at the intersection of hospitality + brand growthWhy systems and consistency are the foundation of scalabilityThe “can your restaurant run without you?” testHow airports can accelerate brand awareness (and when they don’t)Why some restaurants shouldn’t scaleThe biggest red flags in struggling conceptsHow to balance tech, AI, and human hospitalityWhy consumer behavior is everythingThe truth about influencers and restaurant marketingWhy saying no is critical for long-term successChapters:00:00 From First Job to Hospitality Career Path 08:30 Breaking Into Brand Growth & National Expansion 18:45 Why Systems & Consistency Matter 28:10 Can Your Restaurant Run Without You? 36:40 How Airports Can Grow a Brand 46:15 Why Not Every Restaurant Should Scale 54:30 Red Flags: How to Spot a Struggling Concept 01:02:10 Tech vs Human Hospitality 01:10:25 Influencers, Social Media & Discovery Trends 01:18:40 Final Takeaways: Simplicity, Focus & Saying NoBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com/ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny ​

What happens when you walk away from a path to becoming a doctor, and end up becoming a Shachi Mehra - a Food Network Chopped champion, restaurant owner, and founder of a sauce brand?In this episode, we sit down with Chef Shachi Mehra to talk about her unconventional journey into the culinary world, the moment that changed everything, and how she’s building a business rooted in making Indian flavors more accessible to everyone.Shachi shares the exact experience that made her realize medicine wasn’t her path, and how one day working in a professional kitchen completely shifted her future. From there, she trained under renowned chefs, built her career in fine dining, and eventually opened Adya, a modern Indian fast-casual restaurant designed to introduce more people to the depth and diversity of Indian cuisine.We go deep into what actually makes Indian food so unique - from layered spices and regional diversity to the sensory experience of dishes like street food staples - and why it’s often misunderstood in the United States.We also unpack her experience winning Chopped, including how she prepared, what most people don’t see on TV, and why trusting your instincts matters more than playing it safe, especially in high-pressure environments.But one of the most valuable parts of this conversation is Shachi’s honest take on building a consumer packaged goods (CPG) brand. If you’ve ever thought about turning a recipe into a product, this is a must-listen. She breaks down why running a restaurant and launching a product line are completely different businesses, the challenges of scaling, working with co-packers, navigating distribution, and the biggest mistakes chefs and founders make when entering retail.⏱️ Chapters00:00 – From Pre-Med to the Kitchen02:30 – The Moment That Changed Everything08:04 – Why She Opened a Fast-Casual Indian Restaurant10:30 – What Makes Indian Food So Addictive12:00 – Breaking Down Indian Street Food & Flavor Layers14:43 – Winning Chopped (and Trusting Your Instincts)17:38 – Why Restaurants ≠ CPG (What No One Tells You)20:30 – Scaling a Food Brand & Working with Co-Packers22:36 – Getting First-Time Customers to Try Indian Food24:18 – Building a Sauce Brand from Scratch26:00 – How Customers Actually Use Her Products27:43 – The Biggest Mistake Chefs Make in CPG29:29 – Being a Woman in a Restaurant's Kitchen32:00 – Leadership, Culture, and Running a Restaurant35:19 – Rapid Fire Q&A RoundBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by: - RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent - Toast Get tech built for the way you actually work at https://pos.toasttab.com Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny

So you want to launch a private chef business? 👩‍🍳In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team.Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs.We also get into:- The reality behind the “Instagram chef” lifestyle- What clients actually want (hint: it’s not fancy plated food)- How to hire the right chefs for in-home work- The business side no one talks about- And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery)If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights.Chapters00:00 Intro00:52 Meet Dara Lebinsky (Nourish Culinary)01:28 From media career to culinary school02:54 Getting laid off & entering restaurant kitchens03:28 Why she left restaurants after 1 year04:20 Discovering private chef work05:15 Leveraging media + networking in NYC06:10 Cooking for high-profile clients07:20 Launching Nourish Culinary08:17 Moving from solo chef → business owner09:25 Scaling during COVID10:15 Letting go & trusting a team11:46 Growing to 25 chefs12:18 Hiring, training & building a brand13:19 “Hire slow, fire fast”13:44 Misconceptions about private chef life14:54 Social media vs reality16:03 Business skills chefs don’t expect16:28 Different types of clients17:20 Dinner parties vs weekly meal prep18:41 The reality of doing everything as a private chef19:29 Respect for restaurant chefs20:54 Food trends & what clients actually want22:40 Why vegetables are the real focus23:30 Meal kits vs private chefs25:44 Wild client requests (baby food story!)28:15 Cooking for athletes & private planes29:48 Behind the scenes of food on TV32:18 Building a healthy work culture34:41 Breaking toxic industry cycles36:26 Rapid fire questions (tools, mistakes, trends)37:58 OutroBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/ Proudly Sponsored by, RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @RestaurantSpenny