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Kitchen Chat

Margaret McSweeney

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Welcome To Kitchen Chat! I’m Margaret McSweeney - Podcast Host, Brand Consultant, Food & Lifestyle Expert, and believer in Delicious living. I am a Connector, Communicator, and Collaborator. I'm so very happy to share my interviews with top Chefs, Restaurateurs, and successful Entrepreneurs I have met on my travels, along with everyday tips for your Foodie Life - to help you heal, be well, and find delicious moments. Together lets Savor the Day!
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What if I told you that the difference between struggling and thriving in the restaurant industry is just one conversation away? I’m Josh Kopel, a Michelin-awarded restaurateur who’s spent decades building blockbuster brands across every tier of dining. I know the challenges you’re facing—because I’ve been there. That’s why I created FULL COMP. Every week, I go one-on-one with the smartest minds in the game—restaurateurs, chefs, and industry insiders who’ve cracked the code. Together, we unp ...
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The BBC Good Food Show will be back from the 15-18 June for an unmissable summer show, alongside BBC Gardeners’ World Live. The show will be packed full of chefs and experts sharing their culinary skills and cooking live on stage in our Big Kitchen! The star-studded line-up includes James Martin, Nadiya Hussain, Michel Roux, Ainsley Harriott, The Hairy Bikers and many more. If this is not enough to tempt you, we will also have plenty of inspirational products for you to taste and buy perfect ...
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Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn’s journey from celebrated chef to chef-owner, how his philos…
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Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat’Saisons with Executive Chef Luke Selby. "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly…
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The fires have dramatically altered LA’s real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking …
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Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman’s Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and em…
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I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…
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Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Sco…
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With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-ef…
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Nestled amidst the breathtaking Mendocino coastline, Brewery Gulch Inn & Spa offers a sanctuary where rustic elegance meets a deep respect for the natural world. Built upon a foundation of remarkable ocean-salvaged redwood logs, the Inn stands as a testament to sustainable luxury and a harmonious connection with its stunning surroundings. From the …
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Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that’s challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both …
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I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…
  continue reading
 
Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of pa…
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In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA’s permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any ci…
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We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we’re so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterma…
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