In this episode, Simon Zatyrka, founder and CEO of Culinary Mechanic, shares his journey through the culinary world, discussing the evolution of his brand, the importance of mentorship, and the shift from cooking to managing and consulting in the restaurant industry.

He reflects on his diverse background, the challenges he faced, and the lessons learned from various culinary experiences, emphasizing the significance of personal branding and the mechanics behind successful restaurant operations. In this conversation, Simon Zatyrka shares his extensive journey in the restaurant industry, detailing his experiences from working as a sous chef to becoming an executive chef and eventually transitioning to a consultant role with Culinary Mechanic.

Simon also discusses the challenges of managing food and labor costs, the impact of the pandemic on the restaurant business, and the importance of leadership and systems in scaling operations. Simon emphasizes the need for chefs to engage with their teams and adapt to changing circumstances while maintaining quality service.

• Culinary Mechanic represents a shift from traditional cooking to operational efficiency.
• The role of a chef evolves into more of a managerial position as one advances.
• Food quality is often assumed; differentiation comes from operational excellence.
• Simon’s diverse cultural background influenced his culinary perspective.
• Early experiences in the kitchen shaped Simon's passion for food.
• Education in culinary arts is as important as practical experience.
• Mentorship plays a crucial role in professional development.
• Understanding food costs and management is essential for success.
• The culinary industry requires adaptability and continuous learning.
• Personal branding is key in establishing a consulting business. Moving to the Bay Area was a significant change for Simon and his family.
• Working at Restaurants Unlimited provided valuable training and management systems.
• Effective communication with servers can significantly impact food sales and costs.
• During the recession, Simon managed to keep his restaurant profitable while others struggled.
• Understanding food costs and directing menu choices is crucial for profitability.
• Natural attrition can be a strategy for managing labor costs during tough times.
• Listening to the team and adapting to their needs is essential for maintaining morale.
• The pandemic made developing people in the restaurant industry more challenging.
• Culinary Mechanic was born out of a desire to help multiple restaurants succeed.
• Leadership training is often overlooked but is vital for restaurant success.

00:00 Consultant's Unexpected Opportunities 04:35 Whisk: Culinary Mechanics Unveiled 08:28 "From Kitchens to Jobs" 12:27 High School Academic Experiences 13:36 The Go-To Research Expert 18:30 Overwhelmed Chef's Transition Journey 20:56 Hands-On Kitchen Organization Tips 25:21 Transformative Culinary Education Experience 28:34 From Checklist to Menu Engineering 29:55 Directing Diners: Cost-Effective Menu Strategies 34:07 Flat Top Fish Cooking Upgrade 37:12 Summer Restaurant Frenzy 38:49 Cultivating Culinary Leadership 43:28 Urgent Kitchen Staffing Solutions 47:28 Evolving Restaurant Management Focus 50:10 Leadership Challenges in Culinary Industry 51:34 Embracing Changing Passions 55:32 Helping Chefs, Inspiring Leadership

In this conversation, Stephanie Jaeger, the president of Les Dames d'Escoffier International (LDEI), shares her journey into the hospitality industry, her experiences running a restaurant for 25 years, and the lessons learned along the way. She discusses the importance of mentorship and communication in both personal and professional relationships, especially in the challenging restaurant environment. Stephanie also highlights her transition to a role in learning and development and provides insights into the mission of LDEI, which supports women in the culinary and hospitality fields through mentorship and scholarships. In this conversation, Stephanie Jaeger discusses the importance of mentorship for women in the culinary industry, the journey of joining the LDEI, and the challenges faced by women in hospitality.

She emphasizes the need for training and development, effective leadership qualities, and the role of technology in enhancing restaurant operations.

The discussion also highlights the future aspirations for women in the culinary field and the importance of community support.

• Starting young in hospitality can lead to a lifelong passion.
• Success in the restaurant industry often comes from teamwork and asking for help.
• Maintaining clear boundaries between work and home life is crucial for relationships.
• Communication is key in both personal and professional partnerships.
• The restaurant industry can be romanticized, but it is challenging and demanding.
• Mentorship plays a vital role in supporting women in the culinary field.
• Transitioning roles can provide new opportunities for growth and impact.
• LDEI focuses on empowering women through scholarships and mentorship.
• Networking with other women in the industry can provide valuable support.
• Each LDEI chapter offers unique opportunities for connection and growth. Mentorship is crucial for women in the culinary industry.
• Women should feel comfortable in kitchens and seek support.
• Joining LDEI provides networking and growth opportunities.
• Training and development are essential for staff confidence.
• Effective leadership requires communication and presence.
• Technology can enhance training and operational efficiency.
• Women need to know they belong in the industry.
• Community support helps women thrive in hospitality.
• Transitioning from multi-tasking to delegation is key.
• The restaurant industry is a complex business environment.

00:00 Early Career Start: Lifelong Passion 05:14 Embracing Teamwork Over Individualism 08:31 "Balancing Marriage and Work Boundaries" 12:09 LDI Mentorship and Networking Impact 14:14 "Embracing Hospitality and Expansion" 18:25 Mentorship in LDEI: Inspiring Opportunities 21:16 "Chapter Autonomy and Impact Initiatives" 22:57 Restaurant Ownership Challenges 28:05 Rethinking Restaurant Staff Training 31:03 "Always On in Hospitality" 35:13 Return of Human Touch in Dining 37:57 "Podcast Promotion: LDEI Participation"

In this episode, Yaro Tsyhanenko, founder and CEO of PickPad, shares his journey from Ukraine to Chicago and the inspiration behind creating PickPad, a modular system designed to enhance restaurant operations through smart sensors and machine learning.

He discusses the challenges faced by restaurants in managing pickup and delivery orders and how PickPad aims to streamline these processes, improve customer experience, and provide valuable data insights.

Finally, the conversation also touches on the technology behind PickPad, its potential impact on the restaurant industry, and the importance of customer and employee satisfaction.

• Yaro's journey from Ukraine to founding PickPad in Chicago.
• PickPad aims to enhance restaurant operations with smart technology.
• The importance of customer experience in the restaurant industry.
• Challenges faced by restaurants in managing orders efficiently.
• PickPad's use of sensors to improve order accuracy and efficiency.
• The significance of data in optimizing restaurant operations.
• Yaro's motivation to create solutions for real-world problems.
• The potential for PickPad to transform the quick-service restaurant experience.
• Feedback from pilot programs will guide future improvements.
• The CES Innovation Award recognition highlights PickPad's potential.

00:00 Ukrainian Entrepreneur Revolutionizes Restaurant Tech 03:32 Ukrainian Food Delivery Success 06:45 Tech Frustrations in Restaurant Pickups 11:30 Labor Efficiency Challenges in Busy Stores 13:30 "Smart Pads Boost QSR Profits" 17:33 Launching Full-Scale Pilot in Chicago 20:12 Optimizing Order Predictions with Sensors 24:34 "Streamlining User Experience" 27:18 Unified Digital-Physical Customer Experience 32:12 Open Pilots for Real-World Testing 33:27 "Yaro's PickPad AI Journey"