Disco Unicorns and Designing for the ‘Wow’ Factor

Why Cotton Patch Cafe Stopped Chasing Newness

Cotton Patch Cafe CEO Brandon Coleman joins the podcast to share how the Texas-based chain is driving double-digit traffic growth without chasing constant menu innovation. Instead, Coleman explains how simplifying operations, lowering prices on key items, investing in team members, and building a culture of feedback helped unlock the brand’s latent equity. He also discusses why occasion-based thinking matters, what full-service operators can learn from Chili’s and Texas Roadhouse, and how Cotton Patch plans to expand across Texas.

Why Chef Michael Campbell is Betting Big on Catering to Scale in California

In this episode, chef Michael Campbell shares how he’s expanding a multi-concept restaurant group in Southern California at a time when many operators are pulling back. From Pacific Pearl Café to White Rooster and his newest concept, Capo Leisure House, Campbell shares the strategy behind his post-COVID growth and how each concept is designed for today’s economic realities. He breaks down his approach to the “new math” of restaurants and shares how his team-first mindset is shaping the next phase of his business.

How Fiamma Turned Scarcity Into a Sellout Strategy (With Just 5 Burgers a Day)

Chefs Britt Rescigno and Kinsey Leodler dive into the high-stakes first year of Fiamma, their live-fire destination restaurant in Sun Valley, Idaho. The duo shares how they successfully pivoted their concept from a pasta house to an Italian steakhouse, the operational genius behind their "five-burgers-a-day" exclusivity play, and the mindset shift required to move from micromanagement to empowered leadership. It’s a masterclass in adapting to an emerging market, building a sustainable team culture, and the "yin and yang" of a professional and personal partnership.  Read Britt & Kinsey’s recent feature in FSR here [https://www.fsrmagazine.com/feature/britt-rescigno-and-kinsey-leodler-stoke-the-flame-at-fiamma/], follow Fiamma’s Instagram here [https://www.instagram.com/fiamma_sunvalley/], and check out their Sunday Supper series here [https://www.fiammasunvalley.com/events].

Chef Basil Dean’s Blueprint for Island Hospitality

Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his global experience to mentor the next generation of chefs. He also dives into the importance of trust and consistency in the kitchen, and why his legacy is built on giving back to the talent that supports him.

How Cracker Barrel Balances Nostalgia and Newness

From line cook to leading innovation for a $3.2B brand, Chef Jeremy Lett breaks down what it really takes to create craveable food at scale. He shares how data, cross-functional teamwork, and real-world restaurant insight shape every dish at Cracker Barrel, plus how to balance nostalgia with fresh ideas without losing what guests love.