Two Fake Chefs

EP:13 From Breweries To Business Systems

How does someone go from running breweries, food trucks, and a barbecue restaurant to building backend systems for service businesses? In this episode, The Digital Chef and Chef Robbie flip the script and dive into Doug’s story — from his early days in the hospitality industry to brewing beer, building a food truck brand, opening a restaurant, surviving the chaos of the food business, and eventually realizing that great products alone are not enough to grow a business. What unfolds is a real conversation about what actually breaks service businesses: bad hires, operational pressure, outdated marketing, burnout, and the hard truth that talent in the kitchen does not automatically create consistency, growth, or freedom. Along the way, the hosts unpack why systems matter, why attention alone is not enough, and why the businesses that last are the ones that know how to capture and keep customers. If you’ve ever wondered what it really takes to go from hustle and chaos to structure and scalability, this episode sets the stage. Two hosts. Two very different paths. One honest conversation about what it takes to build something that actually works.

EP:12 Why Two Fake Chefs Started a Podcast

What happens when two chefs from completely different worlds sit down and start talking shop, business, chaos, and everything in between? In this episode, The Digital Chef and Chef Robbie pull back the curtain on how their friendship started, why they decided to launch Two Fake Chefs, and what makes this show different from the polished, filtered conversations people are used to hearing. One brings strategy, structure, and straight-to-the-point perspective. The other brings raw experience, unfiltered energy, and the kind of stories you only get from years in the industry. From private chef life and restaurant culture to culinary school skepticism, entrepreneurship, lead generation, systems, and the realities of building something from scratch, this episode sets the tone for what this podcast is all about. If you’ve ever wondered what really happens when blunt honesty, kitchen experience, and business talk collide, this is where it starts. This is the origin story of Two Fake Chefs.

Ep 11: From 27th to Number One: Chef Robbie’s Rise

Episode Title: From 27th to Number One: Chef Robbie’s Rise to the Top of Arizona’s Personal Chef Scene ---------------------------------------- EPISODE DESCRIPTION What does it take to go from 27th-ranked to the number one personal chef in Arizona — without opening a restaurant? In this episode of 86 Opinions, we sit down with Chef Robbie, founder of Health Held in Hand, to unpack how he built a thriving personal chef and in-home meal prep business in one of the most competitive culinary markets in the country. Chef Robbie shares the real story behind his culinary journey — from starting “sarcastically” to becoming a sought-after private chef for athletes, entrepreneurs, and exclusive private events. We dive into the business mechanics of being a food entrepreneur, the power of social media and branding, how media recognition accelerated his growth, and why authenticity in cooking matters more than trends. Whether you’re an agency owner, service-based business operator, or entrepreneur building a reputation-driven brand, this conversation is packed with practical insights on consistency, referrals, positioning, and scaling a personal service business the right way. ---------------------------------------- GUEST INTRODUCTION Chef Robbie is the founder of Health Held in Hand, a premier Arizona-based personal chef and catering company specializing in fresh, in-home meal prep and private events. Known for his tailored approach to clients — from high-performance athletes with strict dietary requirements to families seeking high-quality nutrition — Chef Robbie has built a reputation as Arizona’s top personal chef through authenticity, consistency, and smart brand positioning. ---------------------------------------- WHAT YOU’LL LEARN IN THIS EPISODE * How Chef Robbie went from 27th to #1 personal chef in Arizona * The business model behind a successful private chef and meal prep company * Why private events are a major growth driver * The role of social media and professional photography in a culinary brand * Cooking for athletes and handling strict dietary requirements * Leveraging media recognition for business growth * How referrals fuel long-term small business success * Advice for aspiring chefs and food entrepreneurs ---------------------------------------- NOTABLE SOUND BITES * “Private events is where it’s at.” * “I started this sarcastically.” * “Get a good photographer.” ---------------------------------------- TIMESTAMPS 00:00 – Introduction to Chef Robbie and His Journey 03:13 – The Evolution of Health Held in Hand 05:48 – Building a Personal Chef Business 08:34 – The Daily Life of a Private Chef 11:21 – Why No Restaurant for Chef Robbie? 14:29 – The Concept of a Food Truck 16:51 – The Unique Selling Proposition of Health Held in Hand 19:09 – Cooking for Athletes and Special Dietary Needs 21:14 – Media Recognition and Its Impact 23:41 – Challenges in the Personal Chef Business 25:49 – Handling Difficult Kitchen Situations 28:29 – The Importance of Authenticity in Cooking 31:39 – Future Aspirations and Business Growth 34:25 – Advice for Aspiring Food Entrepreneurs 37:09 – Final Thoughts and Contact Information ---------------------------------------- If you’re building a service-based business, refining your brand positioning, or looking to grow through reputation and referrals, this episode delivers practical insight straight from someone who’s done it — and done it well.

Ep 10: From Viral to Full Tables: What Actually Moves People Into Restaurants w/Cory Pringle

What actually fills tables — going viral… or building systems? In Episode 10 of 86 Opinions, Doug Maxon (The Digital Chef) sits down with food reviewer and local restaurant advocate Corey Pringle of Eat Good Local to break down what really moves people from scrolling to sitting down at a table. This isn’t influencer hype. It’s restaurant marketing reality. Corey shares how food reviews can genuinely support local restaurants, including a powerful story where a single review helped turn around a struggling business. The conversation dives deep into the evolution of social media, the TikTok era of food content, and why viral marketing without operational consistency can actually hurt a restaurant long-term. They cover: * How restaurant marketing has changed in the age of social media * Why food reviews matter more than most owners realize * The truth about “going viral” for restaurants * Why maintaining quality after exposure is everything * The importance of food cost awareness and operational systems * How AI in restaurants can support small budgets * Why restaurant owners must own their customer database * Email marketing as a long-term revenue driver * Community support and local engagement strategies that actually work Corey emphasizes one key idea: visibility without systems is noise. Restaurants that win are the ones that combine strong food, strong service, and strong follow-up marketing. If you're a restaurant owner, food truck operator, hospitality entrepreneur, or marketer working in the restaurant industry, this episode delivers practical insight on: * Restaurant operations * Customer engagement * Email marketing for restaurants * Building a loyal customer base * Social media strategy for local businesses * AI tools for restaurant marketing * Turning viral moments into sustainable growth This conversation is a grounded look at how local restaurants can use social media, food reviews, and smart marketing systems to build real momentum — not just temporary buzz. Because going viral is exciting. Full tables are sustainable. ---------------------------------------- NOTABLE QUOTES: “You have to own your database.” “Let’s see the food, not the dogs.” “You’re one of my favorite influencers.”

Ep 9: Adapt or Die: What Restaurant Suppliers See That Owners Miss w/Jason Davis

Summary In this episode of 86 Opinions, host The Digital Chef engages with Jason Davis from Plate It Up, who shares his extensive experience in the restaurant industry. Starting as a chef, Jason discusses his journey through various roles, including food service distribution, and highlights the importance of passion in the culinary world. He emphasizes the elegance of Hispanic cuisine, the significance of adapting to industry trends, and the necessity for restaurant owners to leverage social media for visibility and customer engagement. Jason also shares insights on menu management, the impact of delivery services, and the importance of creating a unique dining experience that resonates with customers. Throughout the conversation, Jason provides valuable advice for restaurant owners, stressing the need to focus on quality food and exceptional service. He discusses the challenges of maintaining a successful restaurant in today's fast-paced environment and encourages owners to embrace change and innovation. The episode concludes with Jason's philosophy of asking "Why not?" as a way to inspire creativity and growth in the culinary field, reminding listeners that adapting to new trends and technologies is essential for success in the restaurant industry. Takeaways "The passion I have for food... translated me into getting to go work in food service distribution." "If you try it that way, you're gonna fail." "You have to adapt to what's in front of you or the times are gonna pass you by." "Why not?" is a question that can push you to try new things. "Food and people are the two pillars that define a good restaurant." Titles Why Not? Embracing Change in the Restaurant Industry From Chef to Distributor: Jason Davis on Culinary Passion Sound bites "The passion I have for food... translated me into getting to go work in food service distribution." "If you try it that way, you're gonna fail." "You have to adapt to what's in front of you or the times are gonna pass you by." Chapters 00:00 Introduction to Jason Davis and His Journey 02:04 Passion for Hispanic Cuisine 03:33 Transitioning from Chef to Supply Chain 06:48 Mindset Shift in the Restaurant Industry 07:55 Current Trends in the Restaurant World 10:52 The Importance of Menu Management 12:46 The Role of Food and People in Restaurant Success 14:57 Understanding Market Preferences 20:29 Leveraging Social Media for Success 25:19 Consistency and Overcoming Insecurities 28:34 The Importance of Ambiance and Food Quality 29:31 Systems in Successful Restaurants 32:17 The Impact of Third-Party Delivery Services 35:12 Adapting to the New Dining Landscape 39:52 The Future of Restaurant Delivery 42:55 Creating Unique Menu Items 46:46 The Philosophy of 'Why Not?' Keywords restaurant industry, food service, culinary trends, social media marketing, Hispanic cuisine, restaurant management, delivery services, customer experience, menu optimization, food distribution