Handling the Heat

Mighty Meals

Zach Sherman — Tue, 16 Dec 2025 22:47:15 +0000

Stefano Marzano, co-founder of Mighty Meals, shares his journey growing up in a multi-generation restaurant family and building a meal prep business from the ground up. The conversation covers the early grind, scaling challenges, product-first thinking, and how Mighty Meals evolved into a national brand with an increasing focus on purpose and impact.

Chapters

(00:00:12) - Handling The Heat
(00:01:05) - Stephonano on His Food
(00:01:35) - Stephano on Working in the Family Restaurant
(00:06:08) - Starting a Business at 14
(00:07:00) - Stefano on Starting a Business at 19
(00:11:25) - Vita Fitness's Transition From Line Cook to Head Chef
(00:16:38) - Vegetable Meals: The Business of Food
(00:20:15) - Teams Eat at Trader Joe's
(00:21:13) - Mighty Meals: The Process of Menu and Development
(00:26:45) - How Digital Marketing Helped My Business Grow
(00:31:47) - Mighty Meals: 10 Years of Service

GreeneFood

Zach Sherman — Tue, 02 Dec 2025 12:00:00 +0000

Graham and Ali Greene join Zach for a conversation about their path from meeting at the CIA to working inside some of the most respected restaurants in San Francisco. They talk about what originally drew them to cooking, the realities of learning in high end kitchens, and how those early experiences shaped the way they think about craft, creativity, and building a life around food. Along the way, they share stories from the walk-in, moments that pushed them, and the point where they began rethinking what success in the industry actually looked like for them.

Today, Graham and Ali run GreeneFood, their Bay Area based private dining and corporate meal service, and Ali’s Jensen Ceramics studio, whose dinnerware appears in Michelin starred restaurants across the country and abroad. They dig into what it means to create work on their own terms, how they balance artistry with scalability, and why building something small, thoughtful, and sustainable has become more fulfilling than chasing the traditional restaurant path.

Chapters

(00:00:12) - Handling The Heat
(00:01:44) - Top Chefs: In and Out
(00:03:33) - Both of You Started Cooking at a Young Age
(00:07:38) - Chef James Beard on Developing a Craft
(00:11:23) - Graham and James
(00:21:52) - Both Graham and Allison Make Their Money in Ceramics
(00:28:50) - Green Foods and Working in Tech
(00:35:03) - Private Dinner and Corporate Meal Service
(00:41:02) - Thanksgiving with Ellen Jensen and Jeff Jensen

Cafe Little Armenia

Zach Sherman — Tue, 18 Nov 2025 12:00:00 +0000

From growing up in an Armenian household surrounded by food to working in some of New York’s most respected kitchens, Ararat El-Rawi’s journey to opening Café Little Armenia is a story of culture, grit, and craft. We talk about how a small COVID pop-up outside his Brooklyn apartment evolved into one of Greenpoint’s most soulful neighborhood restaurants, driven by a deep respect for hospitality and the belief in getting “better today than yesterday.”

In this episode, Ararat reflects on building a restaurant that feels like home, the realities of turning passion into a business, and why success is measured not just in revenue but in the people who sit at your tables. It’s a conversation about authenticity, community, and the long road toward finding your place in the food world.

Chapters

(00:00:12) - Handling The Heat
(00:01:26) - Local cuisine in the Greenpoint neighborhood
(00:02:56) - As a child, food was central to my life
(00:09:07) - Celebrating food in the family
(00:10:35) - Interview
(00:11:54) - Andrew Zimmer on Working At New York's Top Restaurants
(00:16:22) - Waiter on Starting His Career in Minneapolis
(00:20:37) - Guys Training for the Job
(00:23:52) - Learning From Chef Dave
(00:24:55) - Chef Aramat Armenian's Pop Up
(00:29:15) - Three Restaurants Leased From the Landlord
(00:33:32) - The Comfort of Being a Waitress
(00:35:44) - What Does Our Success Mean To You?

Renfro Foods

Zach Sherman — Tue, 21 Oct 2025 11:00:00 +0000

From sweeping factory floors as a sixth grader to leading product innovation, finance, and marketing, Doug Renfro’s story with Renfro Foods and Mrs. Renfro’s Salsa is one of heritage, reinvention, and scale. After years in corporate finance, Doug returned to the family business - founded by his grandparents in Fort Worth over 85 years ago - and helped guide it into a new era of flavor development and operational sophistication. Known for their bold varieties like Mango Habanero, Ghost Pepper, and the new Spicy Pickle collaboration, Renfro Foods now produces 195 jars of salsa per minute while still holding tight to a family ethos of integrity, quality, and service.

Doug shares how he “cooks with Excel” before he cooks in the lab, the balancing act of R&D creativity with supply chain reality, and how he navigated the chaos of 2022’s ingredient and packaging cost spikes. He opens up about running a business with family, maintaining legacy while pushing innovation, and building lasting private-label and co-pack partnerships with national retailers. Between pomegranate chipotle misfires and viral Taylor Swift–inspired campaigns, Renfro Foods has grown through adaptability and authenticity - anchored by a grandmother on every label and a story that still resonates three generations later.

Chapters

(00:00:12) - Handling The Heat: Doug Renfro, President of Ren
(00:01:21) - Doug Baldwin on Eating Well
(00:02:03) - Doug Renfro Returns to the Family Business
(00:07:16) - Mrs. Renfro Foods: Legacy of Innovation
(00:09:44) - Rebuilding Renfro's R&D Process
(00:14:08) - Covid Salsa
(00:16:05) - What's been your like Doug in the Lab Thinking? Cooking up
(00:17:11) - Food and Beverage: Handling the Heat
(00:18:05) - In the Elevator With YPO
(00:22:10) - Renfro Foods' Private Label Salsa
(00:23:58) - How Much Creativity Is Involved in Renfro Foods S
(00:25:05) - Renfro's Salsa: On a Competitors' Scale
(00:27:14) - Favorite Renfro's Pepper Flavor
(00:29:58) - Doug Renfro on His 80th Birthday

Tipsy & Baked

Zach Sherman — Tue, 07 Oct 2025 11:00:00 +0000

From a childhood “baking cabinet” and self-taught experiments to fashion-week brand moments, Amanda’s path with Tipsy and Baked is equal parts hustle and design. After starting an Instagram during COVID to document bakes, a nudge from friends turned into her first paid private-chef gig. The real ignition came with Everything But The Dress, a West Village bridal pop-up where she showcased sculptural display cakes and ran daily tastings. That week of long hours and sheet cakes set off a chain reaction of inbound orders, new relationships, and a growing network of female founders.

Today she juggles brand activations, weddings, and highly designed birthday commissions, often produced in a 200-square-foot studio without a dishwasher. Her process is context driven and trend aware, pulling from interiors, fashion, and bridal publications to create pieces that feel both fresh and timeless. That mindset led to viral moments like a four-tier “gem” prop cake for Pickle’s NYFW dinner and custom cookies for Charli D’Amelio’s closing show for & Juliet, plus work with fitness brands like Solidcore. Looking ahead, Amanda is weighing a future storefront or experiential studio while doubling down on social media, bridal, and large-scale brand work.

Chapters

(00:00:12) - Interviewing Amanda Clark
(00:01:13) - What's Been Your Favorite Meal?
(00:01:36) - Tipsy and Baked: Amanda's Cake
(00:02:43) - Baker and Mixologist on Tipsy and Baked
(00:06:05) - The Cakes of Amanda's
(00:09:02) - The Cake Designer on Her Wedding
(00:11:14) - How to Make a Wedding Cake
(00:12:55) - Baking in A Small Studio Apartment
(00:15:08) - Bake Your Own Cake
(00:19:59) - Charli DuVernay on Working With Charli
(00:20:38) - Baking for A Brand Cake
(00:22:05) - The Pickle and the Hem Cake
(00:25:09) - TIPSY and Baked: Going Viral
(00:27:26) - Where Do You See Your Cakes Going In The Next Year?

Carmella's Wine Bar

Zach Sherman — Tue, 23 Sep 2025 11:00:00 +0000

Joseph Lapi’s path to the glass runs through family, hustle, and hospitality. Raised in a tight-knit Sicilian household outside Buffalo, Joseph grew up around nightly dinners, clinking glasses, and stories that made food and wine feel like home. A chance correction over Chianti sent him down the rabbit hole, trading a planned legal career for the sommelier track. In Chicago he joined Lettuce Entertain You, opening RPM Steak before moving onto the wine team and, eventually, directing the beverage programs for RPM Seafood and Pizzeria Portofino. When COVID hit, he helped pivot a unicorn cellar into a lifeline for staff, reinforcing his belief that hospitality is about people first.

Today, Joseph is the owner-operator of Carmella’s, a welcoming wine bar along the Erie Canal in Pittsford, NY, named for his daughter and fueled by his mother’s Sunday sauce. We talk about building a list that’s approachable and world-class at once, why service is the true “height of hospitality,” and what he learned pouring for members and players as a guest sommelier at Augusta National during the Masters. From big-city polish to small-town heart, Joseph shares how to create a space where everyone has a seat, whether they’re sipping NA spritzes, crisp Sauvignon Blanc, or a celebratory bottle of Champagne.

Chapters

(00:00:12) - Handling The Heat
(00:01:24) - Joseph Lapi on His Journey From Guest Chef to Owner
(00:04:35) - Working as a lawyer and then turning to wine
(00:06:43) - Joseph Barton on Becoming a Sommelier at RPM
(00:08:23) - Richard Feynman on His Sommelier Training
(00:09:06) - The Transition from Bartender to Sommelier
(00:10:26) - RPM Steak and Pizzeria Portofino
(00:13:53) - Joseph Grossman on Becoming a People Manager
(00:15:27) - Pittsford dentist on the transition back to Western New York
(00:17:33) - Moving from Pittsford to Rochester
(00:19:02) - Having a sommelier at the Masters
(00:20:54) - The Best Wine For High Performance
(00:21:56) - Rochester's first Wine Bar
(00:27:07) - Carmela's Weinbach opens in Pittsford

Partnerships - Table22

Zach Sherman — Tue, 09 Sep 2025 11:00:00 +0000

Dannah Strauss, Partnership Lead at Table 22, joins us to share her winding path through the food world - from consulting in Washington, D.C. and writing for a local food blog, to staging at Michelin-starred restaurants, attending culinary school, and building innovative ready-to-eat meals at Territory Foods. Along the way, she’s navigated the realities of startups, the intersection of food and tech, and the challenge of aligning passion with sustainability.

In our conversation, Dannah reflects on the lessons learned at each stage of her career, from plating dishes in fine dining to scaling recipes in food tech. We dive into how technology both connects and distances us from food, and how her work at Table 22 helps award-winning restaurants and specialty shops strengthen loyalty through curated subscription programs. Her story is full of insights for anyone curious about the future of food - and for those looking to find their own place in a fast-changing industry.

Chapters

(00:00:11) - Handling The Heat
(00:01:22) - Dana Price on Eating Like a Pro
(00:02:42) - Dana on Working Through Two Jobs
(00:08:33) - Was the desire to work in a restaurant driven by the content itself
(00:10:17) - Between Working at a Restaurant and Working in Consulting
(00:14:18) - David Chang on Developing the BAAM
(00:15:58) - Post-Part 6: The Top of the Mountain
(00:20:43) - How Technology Affects Food Culture
(00:26:05) - Food Technology: The Loyalty Programs
(00:30:49) - What Makes a Good Subscription Program?
(00:32:42) - Meredith's Advice for Working in the Food World

TAGeX Brands

Zach Sherman — Tue, 26 Aug 2025 11:00:00 +0000

Neal Sherman, Founder and President of TAGeX Brands, joins us to share his journey from frozen yogurt machines in supermarkets to building one of the nation’s most trusted marketplaces for surplus and pre-owned restaurant equipment - a business that has thrived for nearly four decades through relentless adaptability and focus. We talk about how a side service of removing displaced equipment grew into a full-fledged industry solution, the early days of selling through postcards and phone calls before the internet, and how the rise of eBay helped scale TAGeX into a national player. Neal reflects on the importance of testing, failing, and refocusing; the dangers of distraction outside your core expertise; and the leadership mindset required to sustain a company for nearly 40 years. He shares lessons from projects like Red Lobster’s bankruptcy closures, how to build a culture that lasts, and how the business continues to evolve at the intersection of sustainability, technology, and the circular economy.

Chapters

(00:00:11) - Handling The Heat
(00:01:27) - Heard the Heat
(00:01:55) - Asparagus with chickpea paste and eggplant
(00:02:44) - Timothy Cook on Starting Tag X Brands
(00:04:50) - How to Handle the Heat
(00:08:44) - Tim Ferriss: Test and Learn
(00:11:51) - What's Been the Biggest Challenge of Tag X's 38 Years
(00:14:07) - What Is Your Drive to Win?
(00:19:23) - Tagex provides the most dynamic aftermarket for restaurant and food
(00:22:06) - Have the trends of the business impacted the restaurant equipment market?
(00:24:53) - Projects 360: The Red Lobster Project
(00:26:39) - Helping Communities During an Economic Recession
(00:28:48) - What excites you the most about the future of tagx?
(00:30:32) - A Taste of Success: Restaurants' 35-Year Story

Brand Director: Maya Geschwind

Zach Sherman — Tue, 12 Aug 2025 11:00:00 +0000

Maya Geschwind, Brand Director at TSC Hospitality, joins us to share her journey from back-of-house prep kitchens in LA to steering one of London’s most respected hospitality groups - all with a hands-on approach that spans culinary execution, strategy, and leadership.

We talk about growing up in the kitchen, working every restaurant role from lobster prep to high-volume host, and how she earned her “hospitality degree” through lived experience. Maya reflects on moving from the U.S. to the U.K., the cultural contrasts in operations, and how to keep quality and humility at the core as teams scale. She shares what it means to “taste the spreadsheet,” why success demands constant prioritization, and how real-world context builds credibility in an increasingly corporate hospitality landscape.

If you've ever worked a service rush, straddled strategy and operations, or wondered what it takes to build a brand that customers - and teams - believe in, Maya’s story will resonate.

Sushi Maki

Zach Sherman — Tue, 29 Jul 2025 11:00:00 +0000

Abe Ng, founder and CEO of Sushi Maki, joins us to share how he turned a neighborhood sushi bar into a multi-channel powerhouse with restaurants, university locations, luxury hotel accounts, and over 15 Whole Foods installations — all while keeping quality, approachability, and family values at the core.

We talk about growing up in the family restaurant business, leaving a stable finance job to launch a wrap concept that flamed out, and how that failure paved the way for Sushi Maki’s rise. Abe shares what it takes to scale fresh sushi across different formats, the operational discipline behind serving executive chefs and Whole Foods customers alike, and the role of persistence, partnerships, and people in long-term restaurant success. He reflects on Miami’s culinary growth, lessons from wholesale logistics, and why investing in talent is the secret to sustainable scale.

Chapters

(00:00:12) - Handling The Heat
(00:01:19) - Enjoying Matcha
(00:02:39) - Starting Out in the Restaurant Business
(00:05:19) - When Did You Choose College?
(00:07:18) - Handling the Heat: Starting a Business in Your 20s
(00:14:21) - Sushi Maki's rise in popularity
(00:17:41) - Whole Foods Takes Sushi to Luxury Hotels
(00:19:48) - Marriott's Sushi at Whole Foods
(00:27:57) - Where Next for Sushi Maki
(00:31:55) - Abe Sherman on His Favorite Maki Roll

Food Influencer @eatingallofny

Zach Sherman — Tue, 15 Jul 2025 11:00:00 +0000

Kat Romneos, the creator behind @eatingallofny, joins us to share why she walked away from nearly 70,000 followers and a growing career in food content — and what she learned along the way.

We talk about the early days of pandemic-era dining, the shift from hobby to side hustle, and how partnerships, platform pressure, and nonstop posting turned something joyful into something draining. Kat reflects on what made her content work, why authenticity matters, and what it takes to stay grounded in a space that rewards growth at all costs.

Chapters

(00:00:10) - Food Influencer Kat Romnios
(00:01:13) - Taqueria Ramirez: On the List
(00:01:39) - Katie Starting Up as a Food Influencer
(00:09:02) - How To Travel The World With Your Podcast
(00:11:19) - Celebrity meals at Cote the Korean Steakhouse
(00:14:12) - How Do Restaurants Get In-Touch With Me?
(00:17:01) - Dining Out With The Pros
(00:20:28) - What was your high watermark on Instagram and TikTok?
(00:21:08) - You've Done It: Shut Down Your Food Blog
(00:23:00) - Deactivated My Food Influencer Account
(00:26:10) - Do You Think The Food Influencer Culture Is Sustainable?
(00:28:58) - Kat on Bringing Back Her Food Challenge

Franchise Times

Zach Sherman — Tue, 01 Jul 2025 11:00:00 +0000

John Hamburger, President of the Franchise Times, joins us to share what he’s seeing across the restaurant industry as both operators and investors face a shifting economic landscape in 2025.

With decades of experience covering restaurant finance and franchising, John breaks down the core challenges brands are facing right now — from declining traffic and rising prices to off-premise dynamics, labor pressure, and the growing divide between chains that scale and those that stall. He explains why deals like Jersey Mike’s $8B valuation coexist with declining sales at household names, and how the best operators are adapting through value plays, digital ordering, loyalty, and operational creativity.

We talk about what’s working, what’s breaking, and what it’s going to take to stay relevant in a time of contraction and change.

Chapters

(00:00:12) - Handling The Heat
(00:01:10) - John Gross on the Current State of the Franchise Industry
(00:02:03) - Restaurant Operators' Outlook for 2025
(00:03:33) - Restaurant Traffic Challenged
(00:06:34) - Operational Challenges and Restaurant Valuations
(00:09:11) - Lower-Income Customers at Restaurants
(00:11:53) - McDonald's vs. Chili's: What's the Fix?
(00:20:19) - Restaurants Adjust to Changes in the Customer Mindset
(00:24:13) - Starting a Restaurant: How to Get Started
(00:27:06) - The Future of the Restaurant Business

Hurray's Girl Beer

Zach Sherman — Tue, 17 Jun 2025 11:00:00 +0000

Ray Biebuyck, founder of Hurray and the bold, satirical Girl Beer line, joins us to share how she left investment banking to build a beverage brand that challenges the male-dominated beer industry.

After starting her beverage journey at Shacksbury Cider in Vermont, Ray saw a major gap in the market: beer products that actually resonated with women. She dug into consumer data, ran blind taste tests, and built Girl Beer from the ground up — blending product-led innovation with a rebellious voice that’s gained a cult following on social media.

We talk about subverting industry norms, building a brand from scratch, and what it takes to go from kitchen trials to chain retail rollout.

Chapters

(00:00:12) - Interviewing Ray Bee Buck
(00:01:07) - Soylent Beer Interview
(00:02:21) - How I Went From Beer to Hooray
(00:12:20) - Flavored Light Beer for Women
(00:21:42) - How To Launch a Brand With Chain Retail
(00:24:19) - Hooray's Girl Beer
(00:33:24) - What's Next for Girl Beer and Hooray?

Tavernetta Denver

Zach Sherman — Tue, 03 Jun 2025 10:30:00 +0000

Mike Tougas, front-of-house lead at Denver’s acclaimed Tavernetta, joins us to share how he made the leap from civil engineering into the world of fine dining — and what it took to earn his place in one of the city’s most respected restaurants.

After joining Tavernetta with no prior restaurant experience, Mike leaned into the discipline of service, mentorship, and consistent growth. We talk about his path from entry-level to leadership, what it’s like working in a Michelin-recognized restaurant, and how Denver’s food scene has evolved with the arrival of the Michelin Guide.

The Golden Steer Steakhouse

Zach Sherman — Tue, 20 May 2025 10:00:00 +0000

Nick McMillan, co-owner of the iconic Golden Steer Steakhouse in Las Vegas, joins us to share how he and his wife Amanda stepped in to carry forward one of the city’s most historic restaurants.

After taking over the Golden Steer in 2019, they brought a fresh perspective to a legacy brand — modernizing operations, investing in digital storytelling, and launching a thriving line of consumer products. We talk about navigating a pandemic-era pivot, turning viral moments into menu staples, and bringing the Golden Steer experience coast-to-coast with a new location opening soon in New York City.

Chapters

(00:00:10) - How to Handle The Heat
(00:01:01) - Favorite Foods of the World
(00:02:12) - The Story of The Golden Steer
(00:04:11) - Golden Steer Restaurant's 20th Anniversary
(00:06:06) - The Golden Steer's transition to a digital business
(00:11:03) - The Secret to Golden Steer's Success
(00:12:06) - Nevada's Private Dining during the Shutdown
(00:20:30) - Golden Steer Expands to New York
(00:23:08) - The Golden Steer in Las Vegas
(00:27:37) - Golden Steer on the Phone

Love Lamp Matcha

Zach Sherman — Sun, 04 May 2025 21:58:00 +0000

Logan and Taylor Amstey, founders of Love Lamp Matcha in Austin, Texas, join us to share how they turned a simple dream into a thriving business.
After a two-year permitting journey, they opened their unique pottery studio and matcha shop in early 2025 — and within just six weeks, launched a second location. We talk about overcoming red tape, building an authentic community without paid ads, and partnering with creators and city officials to bring their vision to life.

Chapters

(00:00:10) - Handling The Heat
(00:01:41) - Sweet Tooth Macaroons and Tacos
(00:03:06) - The Matcha Drinker
(00:06:56) - How Matcha Bar Started in Austin
(00:11:46) - The Two Year Wait for Restaurants in Austin
(00:13:47) - What Would That Be? Changes to the Permit Process?
(00:17:10) - How To Start a Mexican Restaurant With Permitting
(00:18:45) - The New York Matcha Bar
(00:20:48) - The Secret to Startup Success
(00:21:35) - Multiple Austin Influencers Collaborate With Love Lamp
(00:25:57) - Wanderlust Wineco: A Month Later
(00:31:40) - What do you think is next for Matcha?
(00:33:16) - Logan and Taylor's Matcha Shop: Starting a Business in