Best MAJC Podcasts (2025)

1
How to Negotiate a Partnership Agreement with Confidence 3:53

7h ago3:53

3:53

Attorney Michael Zalay explains what to look for in a strong partnership agreement, from capitalization and decision rights to expansion clauses. Takeaways: Define how your restaurant will be funded and by whom. Clarify who makes which decisions between partners and investors. Plan for future restaurant deals and investor participation. Want to con…

1
André Natera on Why New Cooks Fail Before They Even Start 48:22

1d ago48:22

48:22

André Natera is helping the next generation of cooks cut through the noise—and he’s not afraid to challenge the industry’s old playbook. After decades of running some of Austin’s best kitchens, André now mentors chefs through his platform Chefs PSA, offering real talk on leadership, career development, and what it actually takes to succeed in today…

1
How to Choose the Right Legal Structure for Your Restaurant 4:41

1d ago4:41

4:41

In this kickoff episode with attorney Michael Zalay, we break down whether you should start your restaurant as an LLC, S-Corp, or something else—and what legal and financial factors really matter. Takeaways: Understand how LLC and S-Corp structures affect restaurant ownership. Choose a structure based on flexibility, funding, and distribution plans…

1
How to Execute Written Warnings the Right Way 1:53

2d ago1:53

1:53

What goes into a well-written disciplinary warning? HopDov’s Annie and Molly walk through the essential elements, from clarity to tone to exactly what you should say next. Takeaways: Be specific: vague terms like “disrespectful” won’t cut it. Include clear expectations for future conduct. Keep language simple enough for anyone to understand. Want t…

1
How to Document Performance Issues Effectively 2:22

5d ago2:22

2:22

HopDov’s Annie and Molly explain why manager logs filled with complaints don’t hold up in legal disputes, and how switching to transparent written warnings is better for everyone. Takeaways: Replace vague manager notes with clear written warnings. Use documentation as a tool for support, not punishment. Flip your mindset: written feedback shows you…

1
How to Protect Your Business from Wage and Hour Lawsuits 2:13

6d ago2:13

2:13

Wage and hour claims can bankrupt a restaurant overnight. HopDov’s Annie and Molly share how to protect yourself now, before a lawyer finds the cracks in your system. Takeaways: Stay current with wage laws in your specific state. Avoid tipping violations by following hospitality regulations closely. Proactively consult HR or legal experts to reduce…

1
How to Handle Health Disclosures with Care and Compliance 1:45

7d ago1:45

1:45

Hop Dov’s Annie Eisemann outlines the legal and ethical responsibilities of restaurant operators when an employee brings up an ongoing health condition, and why avoiding this conversation is not an option. Takeaways: Treat long-term health issues as potential disabilities under the law. Engage in a clear interactive process before saying “no.” Avoi…

1
Adam Sobel on The Hard Truths About Growing a Restaurant Group 43:53

8d ago43:53

43:53

After 14 years with Mina Group and dozens of openings, Chef Adam Sobel has launched his own powerhouse: Aether Group. And he’s bringing everything he’s learned to the table. In this candid conversation, Adam reflects on scaling across continents, building systems that support people, and the mindset it takes to grow without burning out. From consul…

1
How to Design a Bonus Structure Everyone Understands 3:34

8d ago3:34

3:34

If your bonus program can’t be explained to an 8-year-old, it’s probably not working. HopDov’s Annie and Molly explain how to build transparent, motivating bonus plans that align team goals with restaurant performance. Takeaways: Put your bonus criteria in writing—no exceptions. Include both operational and financial KPIs. Define terms clearly to a…

1
How to Connect with Gen Z Employees 2:29

9d ago2:29

2:29

Tired of complaining about Gen Z? HopDov’s Annie and Molly challenge operators to stop criticizing and start engaging with this digitally native generation using a mix of app-based tools and real human interaction. Takeaways: Use digital systems like scheduling apps and payroll portals. Incorporate short, in-person training moments for hybrid learn…

1
How to Train Teams That Want to Stay 2:21

12d ago2:21

2:21

HopDov’s Annie and Molly outline a three-tiered approach to training that helps restaurant teams stay sharp, compliant, and ready for growth. Takeaways: Standardize new hire onboarding across your restaurant. Provide ongoing training for long-term team development. Equip managers with tools for people management and performance reviews. Want to con…

1
How to Use the Employee Handbook the Right Way 3:02

13d ago3:02

3:02

HopDov’s Annie and Molly explain why confusing your training manual with your employee handbook can put your restaurant at risk, and what each document actually needs to include. Takeaways: Separate training content from compliance documentation. Include required policies in your handbook to stay legally protected. Update training materials regular…

1
How to Give Feedback That Lands 2:48

14d ago2:48

2:48

HopDov’s Annie and Molly walk through what makes feedback stick—from the right timing to the power of the “feedback sandwich.” Takeaways: Pair constructive feedback with meaningful praise. Use regular one-on-ones as a training and feedback loop. Practice consistent, real-time coaching to boost retention. Want to connect directly with industry thoug…

1
Katherine Miller on Smashing the Old Rules Holding Kitchens Back 40:05

15d ago40:05

40:05

Katherine Miller believes chefs have the power to shape public policy—and she’s spent her career helping them do exactly that. In this episode, the author of At the Table: The Chef’s Guide to Advocacy shares how she went from political strategist to hospitality changemaker. Miller unpacks why chefs make natural advocates, what most people get wrong…

1
How to Run One-on-Ones That Empower Employees 1:47

15d ago1:47

1:47

In this episode, HopDov’s Annie and Molly share why your one-on-ones should be employee-led, not top-down, and how that simple shift can boost engagement and trust across your team. Takeaways: Let employees lead meetings to surface real insights. Ask questions that invite honesty and initiative. Turn one-on-ones into a collaborative hospitality man…

1
How to Plan for Succession on Your Team 1:51

16d ago1:51

1:51

What happens when your best GM leaves? HopDov’s Annie and Molly explain why your top performers should be actively training their replacements, and why that’s a sign of strong leadership, not weakness. Takeaways: - Rotate responsibilities to build team-wide competence. - Normalize leadership handoffs to reduce burnout. - Use succession planning as …

1
How to Write Job Descriptions That Actually Work 1:19

19d ago1:19

1:19

HopDov’s Annie and Molly explain why every job description needs one key phrase, and how to future-proof your hiring documents. Takeaways: Include “other duties as assigned” in every description. Set expectations for flexibility in fast-paced environments. Use job descriptions as a core part of your hospitality HR strategy. Want to connect directly…

1
How to Talk About Compensation from Day One 1:49

20d ago1:49

1:49

Too many great candidates slip away due to unclear compensation expectations. HopDov’s Annie and Molly share why restaurant operators need to talk money upfront, and how to do it respectfully. Takeaways: Ask for pay expectations in the first interview. Clarify wage structure early to speed up hiring. Avoid misalignment that costs you top-tier talen…

1
Gabriel Rucker on Why Bigger Isn't Always Better 39:50

22d ago39:50

39:50

Gabriel Rucker on Leadership, Loyalty, and Keeping It Small Gabriel Rucker didn’t plan to build an empire—he just wanted to cook great food and build a place where people belonged. In this episode of Restaurant Ready, the two-time James Beard Award–winning chef and co-owner of Le Pigeon and Canard in Portland shares what it means to lead with inten…

1
How to Always Be Hiring Like a Pro 2:26

26d ago2:26

2:26

HopDov’s Annie and Molly make the case that “fully staffed” is a myth. This episode breaks down proactive restaurant staffing strategies for long-term success. Takeaways: Keep recruiting systems active, even when you feel covered. Stay flexible with roles and schedules to attract top talent. Organize your hiring workflow using smart hospitality sof…

1
How to Have Difficult Conversations with Staff 3:10

27d ago3:10

3:10

Difficult conversations don’t get easier with time—they get harder. HopDov’s Annie and Molly explain how restaurant leaders can communicate with transparency, empathy, and structure. Takeaways: Schedule feedback conversations ahead of service, not after. Prepare your messaging to reduce defensiveness. Commit to consistency. Don’t let busy days push…

1
How to Create a Truly Safe and Respectful Workplace 2:05

28d ago2:05

2:05

Creating a culture of safety and accountability is no longer optional. It’s essential. HopDov’s Annie and Molly explain how proactive training can protect your people and your business. Takeaways: Train managers to identify and address inappropriate behavior. Respond quickly and thoroughly to any harassment claim. Use respectful workplace policies …

1
Meghan Blair on How Owners Aren't Paying Close Enough Attention to Their Numbers 40:22

29d ago40:22

40:22

Meghan Blair-Valero wants to change how we think about hospitality operations—from the books to the brain. In this episode, Meghan Blair-Valero brings deep expertise in finance, neurodiversity, and hospitality systems to show how better decisions can drive both sustainability and inclusivity. From understanding contribution margin to designing for …

1
How to Turn Exit Interviews into a Growth Tool 3:25

29d ago3:25

3:25

HopDov’s Annie and Molly explain why offboarding isn’t just about logistics—it’s your final chance to learn how to lead better, boost retention, and sharpen your restaurant management tools. Takeaways: Ask thoughtful questions to understand why people really leave. Use feedback to improve onboarding and company culture. Strengthen your employer bra…

1
How to Fire Someone the Right Way 2:09

1M ago2:09

2:09

In this episode, HopDov’s Annie and Molly lay out how to handle terminations with professionalism—and how clear documentation can protect your business from legal headaches. Takeaways: Give written feedback early and consistently. Document disciplinary conversations to prevent surprises. Follow hospitality software solutions for fair, transparent p…

1
How to Navigate Conflict with Confidence 3:15

1M ago3:15

3:15

Conflict is inevitable on restaurant teams. What matters is how you respond. HopDov’s Annie and Molly explain why ignoring drama backfires—and how proactive, empathetic leadership helps young workers thrive. Takeaways: Address small conflicts early to prevent escalation. Coach team members to work together respectfully, not perfectly. Offer actiona…

1
How to Manage Teams Without Losing Your Mind 1:55

1M ago1:55

1:55

HopDov’s Annie Eisemann explains the surprisingly accurate parallels between managing restaurant employees and raising kids—or training dogs. The throughline? Affirmation and clarity. Takeaways: Offer consistent, positive feedback to reinforce trust. Address workplace drama with patience, not panic. Build a culture where constructive feedback is sa…

1
How to Build a People-First Restaurant Culture 1:53

1M ago1:53

1:53

In this kickoff episode with HopDov’s Annie Eisemann and Molly Hopper Sandrof, we look at why even in a tech-driven industry, human connection is still the heart of hospitality. Takeaways: Design roles and responsibilities around people, not just systems. Use technology to elevate—not replace—team communication and service. Center Hospitality CRM t…

1
How to Find Balance in a Business That Never Stops 2:52

1M ago2:52

2:52

Chef Lamar Moore gets real about how hard it is to find balance—and why creating space for your team to rest is just as important as creating space for yourself. Takeaways: Balance means saying no to the hustle 24/7. Create downtime rituals that are totally unrelated to food. Building a reliable team is the only way to build real freedom. Want to c…

1
Will Gilson on Restaurants’ Symbiotic Relationship With Communities in Times of Crisis 41:53

1M ago41:53

41:53

When a fire destroyed one of his most meaningful spaces, chef and restaurateur Will Gilson had two choices: mourn or move. He chose both. In this deeply personal episode, Will Gilson opens up about the fire that devastated his family’s Herb Lyceum just days before peak wedding season—and how his team rallied to keep going. He talks about grief, res…

1
How to Open Your First Restaurant 4:04

1M ago4:04

4:04

Chef Lamar Moore breaks down the reality of opening a restaurant fast—and what you absolutely must plan for if you want to succeed. Takeaways: Budget for twice as much as you think you’ll need. Have a maintenance plan and professional support from day one. Know your numbers: P&L, average check, staffing runway, and more. Want to connect directly wi…

1
How to Keep Calm When You’re In the Weeds 2:56

1M ago2:56

2:56

Chef Lamar Moore reflects on ego, communication, and composure—sharing a story of how he led his team through a rough service without ever raising his voice. Takeaways: Ego can disrupt teamwork—leaders must address it directly. Calm, collected leadership creates a safe space during chaos. Anchor your team with communication, not control. Want to co…

1
How to Handle Dietary Restrictions With Hospitality 2:22

1M ago2:22

2:22

Chef Lamar Moore shares his honest take on dietary requests, when they can be honored, and how to set clear expectations with guests. Takeaways: Preparation is key—encourage guests to list restrictions in advance. Some requests may not be feasible, and that’s okay. Clear boundaries still support a great hospitality experience. Want to connect direc…

1
How to Utilize Customer Feedback 1:56

1M ago1:56

1:56

Chef Lamar Moore shares how listening closely to guest reviews can uncover blind spots and spark smart changes to your menu or operations. Takeaways: Guest feedback—even critical—is a valuable learning tool. Monitor reviews across platforms to stay aligned with guest expectations. Small comments can lead to meaningful operational improvements. Want…

1
How to Create a Memorable Dining Experience 2:25

1M ago2:25

2:25

Chef Lamar Moore explains how small details—like a warm greeting or an open kitchen—can create a powerful and lasting dining experience. Takeaways: Strong host and server systems create a smooth first impression. Open kitchens help chefs stay in tune with the guest experience. Visibility and communication across front and back of house are key. Wan…

1
Michael Fojtasek on Why Restaurant Owners Need to Pay Attention to How They Lead 32:01

1M ago32:01

32:01

Chef Michael Fojtasek is building more than restaurants—he’s rewriting the playbook on what growth, leadership, and well-being can look like in hospitality. From running a beloved fine-dining spot like Olamaie to launching biscuit shops, Fojtasek reflects on the evolution of his leadership style and the systems that help his team thrive. In this ep…

1
How to Turn a Dish into a Signature Staple 2:46

1M ago2:46

2:46

Chef Lamar Moore explains how his signature dishes emerged from the guest experience—not the kitchen ego—and how to let popularity guide your menu. Takeaways: Signature dishes evolve naturally based on guest response. Consistency is key once a hit dish is identified. Let your team’s creativity shine through collaborative drink and food menus. Want …

1
How to Roll Out a New Menu While Empowering Your Team 2:51

2M ago2:51

2:51

Chef Lamar Moore outlines how he brings new menu ideas to life—with team collaboration, soft launches, and smart observation. Takeaways: Empower your team to take ownership of dishes. Test dishes through family meal and server feedback. Seasonal updates can offer freshness without overwhelming the brand. Want to connect directly with industry thoug…

1
How to Balance Creativity with What Guests Want 2:41

2M ago2:41

2:41

Chef Lamar Moore shares how tweaking a single side dish led to a top seller—and why it’s essential to stay flexible when crafting a menu. Takeaways: Listen to your guests—feedback can lead to big wins. Balance creative intent with practical results. Simplicity often leads to the most profitable dishes. Want to connect directly with industry thought…

1
How to Design a Menu That Works 3:15

2M ago3:15

3:15

Chef Lamar Moore explains how to design menus that reflect both your brand and your community—while offering something guests can’t get anywhere else. Takeaways: Know your local competition and fill the gap. Test new dishes with pop-ups or specials. Limit your menu to increase quality and reduce overwhelm. Want to connect directly with industry tho…

1
How to Run a More Sustainable Restaurant 2:41

2M ago2:41

2:41

Chef Lamar Moore shares how food scraps become opportunity—from family meals to specials—and why sustainability starts with respect for ingredients. Takeaways: Use every part of the ingredient to reduce waste and cut costs. Sustainability isn’t trendy—it’s fundamental to smart cooking. Family meal can be a great way to repurpose quality scraps. Wan…

1
Ben Shewry on Dumping Toxic Culture Forever 48:24

2M ago48:24

48:24

Ben Shewry, chef-owner of Melbourne’s acclaimed Attica, shares the personal journey and leadership philosophy behind one of Australia’s most thoughtful restaurants. In this heartfelt conversation, Ben opens up about the power of empathy, accountability, and sustainability—not just in sourcing, but in how we treat people. He discusses breaking the c…

1
How to Manage Stress by Prioritizing Balance 2:58

2M ago2:58

2:58

Chef Lamar Moore opens up about burnout, therapy, and the steps he takes to stay healthy while leading in a high-pressure environment. Takeaways: Long hours can take a toll—rest and recovery are essential. Therapy, balance, and physical health all support mental clarity. Leaders must model sustainable habits for their teams. Want to connect directl…

1
How to Lead and Mentor as a Black Owner-Operator 4:22

2M ago4:22

4:22

Chef Lamar Moore reflects on his journey to ownership, representation, and the impact of being a Black operator in a major market like downtown Chicago. Takeaways: Visibility matters—representation inspires future leaders. Ownership means accountability, storytelling, and mentorship. Your restaurant can become a platform for others to rise. Want to…

1
How to Mentor with Purpose 2:57

2M ago2:57

2:57

Chef Lamar Moore shares how mentorship shaped his career and how he now gives back by supporting the next generation of chefs—inside and outside the kitchen. Takeaways: Mentorship includes life, career, and emotional support. Create space for people to grow into leadership roles. Mentoring is a long game—invest in people’s whole journey. Want to co…

1
How to Manage People and Set Them Up for Success 2:05

2M ago2:05

2:05

Chef Lamar Moore dives into the soft skills that define great leadership—especially in high-stress kitchens—and why coaching with respect matters more than ever. Takeaways: Praise loudly, criticize privately. One-on-one communication builds trust and clarity. Sometimes, managing means helping people find a better fit elsewhere. Want to connect dire…

1
Manu Buffara on How Restaurants Become Community Beacons 36:38

2M ago36:38

36:38

Brazilian chef Manu Buffara shares how food, community, and sustainability come together to create real change—inside the kitchen and far beyond. As the force behind the award-winning restaurant Manu, and founder of Instituto Manu Buffara, she’s redefining the role of chefs as leaders, educators, and community connectors. Buffara opens up about tra…

1
How to Create Consistency in the Kitchen 2:59

2M ago2:59

2:59

Chef Lamar Moore shares how building consistency across the team—from dishwashers to chefs—drives operational success and guest satisfaction. Takeaways: Efficiency means teaching everyone the why, not just the how. Consistency in recipes and plating leads to better guest experiences. Use every part of an ingredient to reduce waste and build flavor.…

1
How to Grow an Authentic Social Media Presence 3:32

2M ago3:32

3:32

Chef Lamar Moore explains how authenticity, partnerships, and personality built his social following and brought diners into his restaurant. Takeaways: Authentic content resonates more than curated perfection. Only promote brands you believe in and actually use. Viral success can be unplanned—but only happens when you’re real. Want to connect direc…

1
How to Stay Relevant and Keep It Fresh 2:10

2M ago2:10

2:10

Chef Lamar Moore explains how staying relevant means embracing generational change, social media dynamics, and empowering younger staff to lead through creativity. Takeaways: Social presence and ambiance drive today’s customer traffic. Collaboration and youth insight keep menus fresh and diverse. Great leaders evolve, stepping back to let the next …

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MAJC Podcasts

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