Danny Meyer came to Boston to give a keynote speech at Toast's company kickoff, and on the same day, Toast CEO Chris Comparato interviewed him for our first episode of Season 2 of The Garnish. Danny talked about the importance of focusing on how you make your guests feel, why Union Square Hospitality Group hires for empathy, the future of the restaurant industry, the necessary combination of tech and touch, and how his restaurants are working to combat the industry's systemic problems.  Thanks for listening to The Garnish! Sign up for our listener newsletter at https://pos.toasttab.c ..read more

In this episode, I sit down with renowned restaurant owner Eric Papachristos. Eric has built a career around his love of food, his pride in his Greek heritage, and his education and skilled approach in business. Eric speaks about how his childhood growing up in Greece shaped his passions and how he's able to focus on three unique restaurant concepts to find success. Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish ..read more

Sam Treadway, named Boston's Best Bartender in 2013, tells his career story and explains what it means to become a great bartender. Subscribe to The Garnish for monthly stories on restaurant success! Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish ..read more

Irene Li, the founder of Mei Mei in Boston, MA, incorporates constant training into the jobs at Mei Mei: staff learn the finances behind the restaurant thanks to open-book management, they run peer trainings on everything from herbs to pronouns, and they also get external trainings, like one on service for those with alzheimers and dementia. She invests in her staff by teaching them everything she knows, and encouraging them to teach each other, and it pays off — average employee tenure at Mei Mei is 2-3 years.  Thanks for listening to The Garnish! Sign up for our listener newsletter at b ..read more

AJ Beltis and Cassy Lee sit down with Adam Silsby, whose decade of restaurant experience has taken him around the country before landing here in Boston. Adam dishes tips on beverage programs, staff training, craft beer, and more! Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish ..read more

From the moment Ciro Fodera, chef de cuisine of Capo South Boston, joined the team as sous chef three years ago, he's been hell-bent on demolishing the front- and back-of-house divide, and on building a cohesive, happy team. Thanks to his efforts, he hasn’t had to replace a cook in over a year.  Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish Our theme song is Leopard, from Filmstro ..read more

By providing health insurance and adding a 2% kitchen appreciation fee to each bill — and by saying "thank you" every day — Ming Tsai shows the staff of his restaurant that he cares. For more on Ming, check out our previous episode with him, Season 1, Episode 3, where he told us about his origins and how he went from mechanical engineering student to chef to allergy advocate.  Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish for bonus content and a message from me whenever we release a new episode. Our theme song is Leopard, from Film ..read more

AJ Beltis and Karen DeVincent interview celebrity chef, restaurateur, and food TV star Ming Tsai. Ming talks about his upbringing in the restaurant business, his bold switch from Yale Engineering student to chef, and how his son's allergies made him rethink his whole career. Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish ..read more

A ..read more

A ..read more