Restaurant Talk By Save Fry Oil

Episode 13 : Black Restaurant Week - Supporting 1,500+ Culinary Businesses

Duncan Hunter — Fri, 05 Dec 2025 08:26:00 +0000

In this episode, host Kieron Bailey sits down with Falayn Ferrell, Chairwoman of Feed the Soul Foundation and Managing Partner at Black Restaurant Week, to discuss how her organization is revolutionizing support for small culinary businesses across America.

From spotlighting 20 restaurants in Houston to over 1,500 nationally, Falayn shares insights from their groundbreaking two-year industry report, the power of data-driven advocacy, and why restaurants are truly the soul of their communities.

Takeaways:

Why restaurants are the first to hire and give back, yet often the most overlooked in solving community challenges
How a simple email newsletter achieved a 50% open rate by becoming genuinely resourceful
What happens when small restaurant owners finally meet in rooms full of people who understand their exact struggles
The surprising dual impact of gentrification on 20-year neighborhood restaurant staples
Why most small culinary businesses aren't connected to the tourism dollars already flowing through their cities
How starting a business without adequate funding creates invisible operational ripple effects
What West African cuisine and Caribbean fusion might reveal about America's next flavor wave
Why telling restaurant owners to "just fix customer service" completely misses what's actually happening behind the scenes
The counterintuitive advice about chasing success that changed everything for a growing nonprofit
How refusing press coverage for themselves won the hearts and respect of an entire industry

Connect with the host: Kieron Bailey on Instagram

Connect with Falayn: LinkedIn | Personal Website

Learn More: Feed the Soul Foundation Industry Report

This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.

Chapters

(00:00:00) - Restaurant Talk
(00:00:31) - Restaurant Talk Podcast
(00:02:05) - Top Black Businesses support hospitality
(00:04:19) - Black Restaurant Week
(00:09:06) - The UK's Restaurant Week
(00:14:00) - Restaurant Owners Need More Help
(00:18:18) - What Keeps the Soul in the Restaurant
(00:19:56) - The National Restaurant Association's Report
(00:22:23) - The Voice of Small Businesses on gentrification
(00:23:39) - Questions about gentrification in the UK
(00:29:26) - Small Culinary Businesses Speak Out About Tourism
(00:32:15) - The Black Restaurant Association's Community Development Report
(00:35:57) - What's Coming Next Out of Texas
(00:36:16) - West African cuisine trends in the US
(00:38:02) - On Day 1 of Starting a Business

Episode 12 : Is 50% of Your Restaurant's Success & Profit Decided Before You Open?

Duncan Hunter — Tue, 25 Nov 2025 05:14:00 +0000

In this episode, host Chrissy Symeonakis sits down with Ivan Brewer, Founder and Managing Director of Peiso, the world's first hospitality profitability software. With over 25 years in the industry, from making 2,000 coffees a day as a barista to consulting for top venues, Ivan shares his unconventional journey and reveals why the hospitality industry's approach to profitability is fundamentally broken.

This episode is sponsored by Save Fry Oil, cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.

Connect with Ivan Brewer

Website: Peiso
LinkedIn: Ivan Brewer
Instagram: @getpeiso
Facebook: Peiso Profitability Software

Key Takeaways

How a sports injury accidentally changed Ivan's entire career trajectory in an unexpected way
The daily coffee volume that would make modern baristas completely freak out
What working in both luxury hotels and budget restaurants revealed about the real nature of hospitality
The shocking truth about a popular 1980s technique that dozens of consultants still recommend today
Why half your restaurant's fate is already sealed before you unlock the doors each day
The disturbing pattern Ivan discovered when analyzing tech spending across major hospitality groups
What suddenly stopped working for restaurants in 2024 after years of reliability
The data nightmare hiding in one venue's point of sale system that most operators never see
The harsh financial reality facing Australian venues that nobody wants to talk about

What happened to Ivan eight years ago that nearly ended everything and changed his perspective forever

Chapters

(00:00:00) - Restaurant Talk: Ivan Brewer
(00:01:26) - Leading the hospitality industry's evolution
(00:07:15) - Peso: The World's First Hospitality Profitability Software
(00:10:53) - PESO: The challenge of technology in hospitality
(00:13:34) - Developing an App for the Future
(00:15:25) - Top Chef: The challenge of hospitality
(00:19:26) - What's the future of the Melbourne Cup?
(00:20:54) - Data driven decision-making in the hospitality industry
(00:23:53) - Operating in a Challenging Industry
(00:27:03) - Future of hospitality: AI and the industry
(00:30:21) - Favorite Experience as a Hospitality Customer
(00:31:59) - What Would You Do If You Had To Give Advice To Your Guests

Episode 11 : Second Gen Restaurants: Modernize Without Losing Your Roots

Duncan Hunter — Mon, 17 Nov 2025 04:35:00 +0000

In this episode, Susan Tung sits down with Joanna and Jeanette, second-generation owners of Yueh Tung Restaurant, one of Toronto's oldest Hakka Chinese restaurants located in the original Chinatown. The sisters discuss their journey taking over the family business, navigating the challenges of maintaining a legacy while adapting to modern marketing demands, and their personal struggles with gender dynamics in the restaurant industry.

Takeaways

The moment their father got sick changed everything—including who would actually run the kitchen.
Why their mom actively fought against the one thing that ended up saving the business.
The backlash Joanna faced in her own kitchen reveals an uncomfortable truth about the restaurant industry.
How loyal customers became an unexpected liability instead of an asset.
The reason Joanna scheduled her own shifts without asking permission as a teenager.
What happened when they tried to modernize their father's "cowboy cooking" approach.
The one policy decision downtown that hit harder than any economic downturn.
Why Chinese wok cooks are in such high demand but so few people pursue it.
The advice their father gave them that took 15 years to fully understand.
What they wish they'd known on day one about ego, observation, and letting results speak for themselves.

This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate today.

Chapters

(00:00:00) - Restaurant Talk
(00:00:26) - Jeanette and Joanna on Toronto's Chinatown
(00:04:10) - What Are Your Pre-Childhood Memories?
(00:06:50) - The Sisters' Return to the Family Business
(00:11:19) - Toronto's No. 1 restaurant has stayed relevant with social media
(00:17:47) - Restaurants Open for the New Era
(00:19:22) - The Challenges of Running a Restaurant
(00:20:47) - Being a head chef is challenging
(00:22:47) - When I became the boss of a restaurant, I had to change
(00:27:16) - Teaching your dad how to cook
(00:29:08) - Chinese Kitchen's Success Story
(00:31:53) - Susan and Yitong on Starting Your Business

Episode 10 : Restaurant Owners — Scale Delivery Without Tech Hassles

Duncan Hunter — Fri, 07 Nov 2025 11:29:51 +0000

In this episode of Restaurant Talk, host Kieron Bailey speaks with Chris Heffernan, CEO of dlivrd Technologies, a last-mile delivery tech solution company. They discuss how restaurants can streamline their off-premise operations through integrated technology, the importance of honest metrics over vanity numbers, and the power of people-first business practices. Chris shares insights on scaling from mom-and-pop operations to enterprise brands, the philosophy behind strategic partnerships, and why authentic company culture matters more than perks.

The conversation also explores the balance between automation and humanization, the real success rate of deliveries beyond industry hype, and how personal branding helps tech leaders connect with the restaurant community.

Takeaways

Why integrated tech is worth more than the sum of its parts.
The unexpected interview question that reveals true partnership potential.
How automation actually buys you more time with people that matter.
Why operators' gut instinct about prep times is probably wrong.
The uncomfortable truth about industry success metrics that everyone ignores.
One customer service move that turns complaints into loyalty.
What delivery drivers really need from leadership.
The problem with company culture and what to do instead.
Why certain restaurant types thrive on delivery platforms.
How a CEO's personal brand makes a tech company feel human.

This episode is sponsored by Save Fry Oil — cutting fry oil costs up to 50% while making food crispier. No power, no chemicals. Get your free cost savings estimate.

Chapters

(00:00:00) - Restaurant Talk: Week 3
(00:00:30) - Restaurant Talk
(00:01:15) - Irish entrepreneur to start Del in the UK
(00:02:59) - How To Build a Single Tech Stack for Catering
(00:07:05) - Where to Work With Franchises and Brands
(00:09:03) - Bojangles' Tailgate Parties
(00:11:38) - Chips: Four Pillars of Engagement
(00:16:58) - Frylo: Save Fry Oil
(00:17:30) - Pushing Data-driven Insights into the Operator Experience
(00:19:25) - How To Use Data Driven Insights in Your Business
(00:22:07) - In the Elevator With Sir Elton
(00:22:41) - How To Build a Partnership With Your Customers
(00:25:16) - Operators Talk About Culture
(00:26:59) - The Right Metrics for Delivery
(00:29:55) - What A Successful Delivery Is
(00:32:58) - Foodie Friday: When Will I Be a Influencer?
(00:37:30) - The Last Thing That You Ate That Will Destroy You
(00:42:28) - The Executive Chef At D'Fruit Tar
(00:44:49) - Starting a Business: What Advice Would You Give?
(00:46:43) - Tick Tock

Episode 9 : Meet the Restaurant Talk Hosts: Strange Orders and Real Stories

Duncan Hunter — Thu, 23 Oct 2025 00:55:00 +0000

Welcome to a special intro episode where your three hosts finally meet! Kieron Bailey from the UK, Chrissy Symeonakis from Australia, and Susan Tung from Canada get together across three time zones to share the stories behind their love affair with hospitality.

This is the conversation you'd have over drinks after a long shift. The hosts talk about the weirdest things they've seen customers order, their go-to comfort foods (hello, McDonald's and dirty kebabs), and those pet peeves that every hospitality pro understands. They open up about how they got into the industry, often by accident, and share food memories that still bring them joy years later.

If you've ever wondered who's behind Restaurant Talk and why they're so passionate about sharing stories from the industry, this episode gives you a front-row seat to their world. It's funny, it's real, and it's a reminder of why hospitality is about so much more than just serving food.

Restaurant Talk is brought to you by Save Fry Oil with Frylow - because nobody wants to talk about fryer oil until they see their invoice.

Key Topics Discussed

Strange Customer Orders

The mysterious woman ordering poached chicken and boiled eggs every morning
A customer who cried over missing tripe
The guy who complained about the same dish for months

Comfort Food Confessions

Why McDonald's becomes essential after a brutal shift
The secret language that scores free kebabs at 4 AM
When melted cheese is the only answer

How They Really Got Into This

Rebelling against the family restaurant... then coming back
The work experience swap that changed a life
That moment when hospitality chose them

Why They Stay

The systems that buy back your freedom
Being there for people's best days (not their worst)
When a single taste takes you back decades

What They'd Tell Their Younger Selves

The numbers no one teaches you (but should)
Why cheap shoes will haunt you forever
Document the madness while you can

Notable Quotes

Chapters

(00:00:00) - Restaurant Talk: Week 3
(00:00:30) - Restaurant Talks
(00:01:37) - The Woman Who Order The Same Breakfast Every Day
(00:02:43) - The Strangest Situation
(00:03:58) - The 'Wagamama Guy'
(00:05:54) - Comfort Food
(00:08:35) - 7 Types Of People You Don't Like
(00:11:48) - Recurring Trauma Bonds
(00:12:28) - What Did You Want To Do When You Were Growing Up?
(00:16:10) - Kieran on Becoming A Librarian
(00:18:48) - First porters into the hospitality industry
(00:23:51) - How to get your foot in the hospitality door
(00:28:53) - The Importance Of Dad's Advice
(00:31:55) - The First Time I Realised The Feeling Of Hospitality
(00:33:32) - Working for Your Parents
(00:38:17) - Food on the Air
(00:41:27) - Experiencing Australia
(00:45:26) - The Unreasonable Hospitality Summit in Nashville
(00:50:26) - What Excites You Most About Hosting Restaurant Talk
(00:51:39) - The Escape From Australia: Stories from the Industry
(00:56:42) - Jimmy Kimmel On Day 1 Advice For Restaurants

Episode 8 : Embracing Technology in Hospitality

Duncan Hunter — Thu, 28 Aug 2025 19:50:04 +0000

Join Kieron Bailey as he sits down with Jim Harris of Western Computer, a seasoned expert in food and beverage software, to explore the evolving role of technology in the hospitality industry. From the impact of smartphones to the rise of AI and robotics, Jim shares insights on how technology is reshaping customer expectations and business operations.

Key Topics:

The transformation of technology in hospitality over the past 25 years. Building trust with operators through technology. The role of AI and robotics in enhancing customer experience. The importance of seamless tech integration in business operations. Future trends in technology and their potential impact on the industry.

Chapters

(00:00:00) - Restaurant Talks: Technology
(00:00:25) - Jim Harris
(00:02:15) - The Big Challenges of Tech in Hospitality
(00:09:30) - The Importance of Cost Management in the UK
(00:11:09) - Technology in the Hospitality Industry
(00:13:59) - How to Deploy AI in Your Business
(00:17:30) - Do We Run the Risk of Too Much Tech in Our Business?
(00:21:18) - McDonald's Ready to Roll Out Robotic Menu
(00:23:01) - How AI is adding value to hospitality
(00:29:03) - In the US, How to Network
(00:30:21) - What Does the Future Look Like for Agents?
(00:36:53) - Jim Toroy on LinkedIn
(00:38:03) - Happy Birthday, Karen

Episode 7 : Navigating Customer Expectations and Reviews

Duncan Hunter — Tue, 05 Aug 2025 15:31:16 +0000

Join Rachel Smalling and Susan on the Restaurant Talk podcast by Save Fry Oil as they delve into the realities of running small businesses, from managing customer expectations to the intricacies of partnerships. Rachel is the owner of 1854 Cocktail Bar & Lounge (a Cookeville TN Speak easy), a Dale Hollow Tn fishing lodge, and an Inn on Dale Hollow Lake, TN as well. Discover how they balance personal and professional lives, the importance of setting boundaries, and the value of hiring based on character over experience.

Key Takeaways:

The impact of customer reviews and how to handle them. Differences in managing motels versus restaurants. The importance of clear communication in partnerships. Strategies for hiring and retaining the right team. Balancing work-life dynamics in the hospitality industry.

Chapters

(00:00:00) - Restaurant Talk
(00:01:04) - Interviewing Rachel Smalling from Cookeville, Tennessee
(00:02:17) - Where Everything Clicks: Rachel's Motels
(00:04:39) - Where Everything Clicks: Cookeville's First and Only Prohibition Bar
(00:08:57) - Opening Day at Cookeville's First C cocktail bar
(00:10:56) - Drunk on Fire: Staying True to Yourself
(00:18:27) - Restaurant Owners Need to Connect with the Community
(00:25:31) - How Do You Respond to Reviewers? Motels vs. Restaur
(00:31:30) - How To Manage Money in a Married Marriage
(00:35:51) - On the Partnership aspect
(00:43:47) - Bar Owners: Setting Boundaries
(00:45:23) - How Small Bar Can Be With a Small Team
(00:49:45) - How Do You Find Good Talent?
(00:54:22) - Gen Z and the Workplace
(00:59:05) - Independent Business Owners on the Challenges
(01:00:07) - Small Businesses and the Small Business Community
(01:02:39) - Want to start your own business? Here's What to Know
(01:04:29) - A Lifetime Supply Of Towels

Episode 6 : From Cardiff to Amsterdam: David Burton's Hard Rock Journey

Duncan Hunter — Fri, 01 Aug 2025 16:30:09 +0000

Join Kieron Bailey on the Restaurant Talk Podcast as he sits down with David Burton, a seasoned hospitality professional with over 20 years at Hard Rock Cafe. From Cardiff to Amsterdam, David shares his experiences, the challenges of kitchen life, and the camaraderie that makes the restaurant industry unique. Discover the stories behind the scenes, the evolution of kitchen technology, and the unforgettable memories from Hyde Park Calling.

Key Highlights:

David's journey from Cardiff to Amsterdam The impact of consistent training in hospitality Memorable experiences at Hyde Park Calling Innovations in kitchen technology The importance of music in the kitchen

Chapters

(00:00:00) - Restaurant Talks
(00:00:32) - The Hard Rock Cafe's 20-year employee
(00:01:33) - Hard Rock Cafe
(00:04:47) - Phil Collins on Hard Rock Training
(00:09:36) - The Hard Rock's Adam Ferguson
(00:15:09) - Gordon Ramsay on Leading the Kitchen
(00:18:16) - Working at Hard Rock Cafe: Hyde Park Festival
(00:22:31) - Rock and Roll
(00:26:33) - The Battle of the Nile
(00:27:26) - Working in the Kitchen for 20 years
(00:30:15) - Gordon Ramsay on the Kitchen Display System
(00:32:24) - Food and Music in The Kitchen
(00:35:45) - The Hard Rock's Exclusivity

Episode 5 : How to Successfully Open New Restaurants with Jae Lee

Duncan Hunter — Tue, 29 Jul 2025 15:32:02 +0000

Join us on the Restaurant Talk by Save Fry Oil as we dive into the inspiring journey of Jae Lee, a visionary chef and restaurateur who has successfully opened multiple restaurant locations. Discover how Jae's passion for Korean-American cuisine and his relentless drive have fueled his expansion from New York to Boston.

Key Highlights:

Jae's early beginnings and the inspiration behind his first restaurant, Nowan. The challenges and triumphs of opening three locations amidst a global pandemic. Insights into Jae's unique approach to blending Korean flavors with American classics. Jae's philosophy on leadership and maintaining a motivated team.

Chapters

(00:00:03) - Restaurant Talk
(00:01:01) - Korean American Restaurant Jay Has Three Locations
(00:04:51) - Where Everything Clicks: The Korean Restaurant
(00:08:24) - Asian Students Get the Help They Need
(00:11:37) - Ontario restaurant owner's challenges
(00:16:40) - Covid: Don't Panic, Just Be.
(00:17:26) - "I want people to get a paycheck they're happy with"
(00:19:49) - On Working With Managers
(00:22:30) - After COVID, The Restaurant's Family Dynamic
(00:25:56) - You're Confident, But Plainly Identical
(00:28:25) - Mental Health in the Culinary Industry
(00:31:18) - The Tipping Point For Drinking Alcohol
(00:35:08) - How to Win an Employee's Overcoming Anxiety
(00:38:28) - For the future of your business, what's the goal?
(00:39:49) - Eat Like A Million: Working With a Child
(00:43:27) - Frylo
(00:46:50) - Open Up Your Business
(00:50:15) - Chef Jay Lee on EWTN Interview

Episode 4 : Tradition vs Innovation with Great Fountain's Anna Ping

Duncan Hunter — Fri, 25 Jul 2025 19:24:26 +0000

In this episode of the Restaurant Talk by Save Fry Oil podcast, host Susan Tung interviews Anna, the daughter of the owners of Great Fountain, a Hong Kong-style fast food stall in Scarborough. They discuss the journey of the family business, the impact of social media on customer engagement, and the challenges of staffing and cost management in the restaurant industry. Anna shares her personal experiences working alongside her parents, navigating the pandemic, and her aspirations for the future of the business.

takeaways

Great Fountain serves Hong Kong-style fast food in Scarborough.
Anna's parents immigrated to Canada and started the business in 2015.
Social media has transformed their customer base and engagement.
Anna initially wanted to pursue a design career but chose to join the family business.
The restaurant's customer demographic has shifted to a younger audience due to social media.
Staffing challenges are prevalent in the restaurant industry, especially for skilled positions.
Cost management is crucial for maintaining profitability in a fluctuating economy.
Anna aims to open a sit-down restaurant as a thank you to her parents.
The importance of balancing customer satisfaction with cost control is emphasized.
Anna's journey reflects the challenges and rewards of running a family business.

Chapters

(00:00:00) - Restaurant Talk Podcast
(00:01:15) - Hong Kong chef working at a Canadian fast-food restaurant
(00:08:19) - What Was Your Dream Job Before The Lockdowns?
(00:12:00) - How to Get Out Of Working With Your Parents
(00:16:33) - Chinese Restaurant's Social Media Game
(00:22:32) - How Did You Reach 32,000 Followers?
(00:24:03) - How Instagram and TikTok Are Changing The Face of Hong Kong
(00:26:07) - Who runs a Cantonese restaurant in Macau?
(00:27:11) - What are your biggest challenges as an owner?
(00:32:52) - What else have you guys been doing to control costs
(00:36:13) - Din Tai Hong's Long Term Play
(00:39:58) - What's Your Biggest Social Media Moment?
(00:42:07) - What If You Had A Lifetime Supply of Oil
(00:43:38) - "Does It Work?"
(00:47:08) - A Taste of Great Fountain Fast Food

Episode 3 : Wagamama's Food Innovation and Team Culture

Duncan Hunter — Wed, 23 Jul 2025 16:50:27 +0000

Hosted by Kieron Bailey on Restaurant Talk by Save Fry Oil

Guest

Jamie Henderson - Food Development Chef at Wagamama

18 years in hospitality, 16 years with Wagamama
Started as line chef in Leicester, worked his way up through the ranks
Spent time opening restaurants in the US (New York, Boston)
Currently part of the food innovation team in London

Key Topics Discussed

Early Career & Wagamama Journey

Started at Wagamama Leicester (High Cross) straight out of college at 18
Originally looking for summer work, fell in love with fresh Pan-Asian cooking
The impact of open kitchens and family meal culture
Working alongside memorable characters like "Tom on Teppan"

Food Innovation & Development

Current role in Wagamama's award-winning food development team
Recent trips to Asia with Steve Mangleshot for menu research and cookbook development
Focus on whole vegetables vs. processed vegan proteins
Signature innovations: watermelon tuna, vegan squid using king oyster mushrooms

Kitchen Culture & Leadership

The importance of family meal and team bonding
Mentoring younger chefs using the "Kaizen" philosophy (getting better slowly every day)
Real-time feedback and maintaining standards on the cook line
How teams pull together during busy services

Restaurant Operations

Explanation of Wagamama's unique service style (no starters, fresh-cooked sides)
KDS (Kitchen Display System) technology and its impact
New self-filtering fryer technology and sustainability initiatives
Managing customer expectations around the fresh-to-order model

Personal Insights

What keeps him motivated after 16 years with one brand
The power of relationships with suppliers
Music in the kitchen (currently loving "Messy in Heaven")
Career philosophy: always seeking new challenges

Notable Quotes

"If you walk past them and that's wrong, you're basically saying, yeah, that's fine then, just keep doing it."

"Everyone knows they're in the same boat together and will help each other to get through it."

Company Updates

Wagamama now operates 165-166 restaurants globally
Continued expansion in the US (New York, Boston, Texas, Atlanta)
Recent awards in Casual Dining for food innovation

Episode 2 : Overcoming Challenges in Opening Restaurants & Cocktail Bars

Duncan Hunter — Mon, 09 Jun 2025 16:53:00 +0000

In this episode of Restaurant Talk, host Susan Tung speaks with Anton Kinloch, owner of Lone Wolf Cocktail Bar in Kingston, NY. They discuss the challenges and triumphs of opening a new restaurant, the importance of cocktails in the dining experience, and the creative processes behind their food and drink offerings. Anton shares insights on restaurant design, staff empowerment, and navigating economic challenges in the food industry.

The conversation also touches on the changing dynamics of restaurant culture, customer feedback, and the importance of mental health in the workplace.

takeaways

Lone Wolf was opened in just two months under pressure.
Cocktails are integral to the dining experience.
Unique ingredients can attract a new demographic.
R&D is crucial for menu development.
Customer education is key for introducing new cuisines.
Designing a restaurant requires thoughtful planning.
Working with family can have its challenges.
Handling customer feedback is essential for growth.
Social media presence is vital for attracting customers.
Economic challenges require creativity and adaptability.

Chapters

(00:00:03) - Restaurant Talk: Frylo
(00:01:14) - Where Everything Clicks: Lone Wolf Bar
(00:03:57) - What Makes Unique Cakes So Popular?
(00:06:58) - Pan Asians' New York Menu With Food
(00:08:21) - Canadian restaurant launches Vietnamese and Thai menu
(00:12:03) - How I Designed My Wife's Bar
(00:15:51) - What is Your Wife's Role in the Business?
(00:19:50) - How to Get Your Face Out There
(00:22:10) - Comments on the Impact of Tariffs
(00:23:12) - How is the high price of oil affecting your food?
(00:25:52) - Food and Drink: Creative Specials
(00:27:54) - How Do You maintain Creativity in the Front of House?
(00:32:12) - Taste Kingston: A Tourist's Day in Kingston
(00:33:33) - Lonewolf Kingston: If You Could Give Away One Restaurant Ingredients

Episode 1 : Building Sustainable Restaurant Systems

Duncan Hunter — Tue, 13 May 2025 16:39:55 +0000

Episode Summary

In this candid conversation, Chef Waymond Wesley II (Chef Way), a chef influencer and soon-to-be restaurant operator, speaks with Susan Tung, owner of Hanoi House, a Vietnamese restaurant in Peterborough, Ontario. They discuss growing up in the restaurant industry, transitioning from traditional family operations to modern restaurant management, balancing work and family life, and the importance of systems, personnel management, and financial awareness in running a successful restaurant.

Key Topics Discussed:

Susan's experience growing up as a "restaurant kid" in her family's Chinese restaurant, The Golden Wheel
The transition from traditional family restaurant operations to modern, systems-based management
The importance of documentation, standardized recipes, and proper training
Financial management and knowing your numbers as a restaurant owner
Creating a positive workplace culture and hiring for values rather than just experience
Balancing restaurant ownership with family life and parenting
The challenges and rewards of the restaurant industry

Guest Information

Susan Tung is a restaurateur with years of experience in the food and beverage industry. She currently owns Hanoi House, a Vietnamese restaurant, and previously owned a Japanese restaurant. Susan also runs Electric City Catering and hosts the Table 13 podcast. Follow her on Instagram at @susantung.

Host Information

Chef Waymond Wesley II (Chef Way) is a chef influencer, lawyer, and first-time restaurant operator preparing to open a restaurant in 2026. He specializes in techniques combining Japanese, Italian, and French culinary traditions. Follow him on Instagram at @chefway__ and @chefsquirehospitality, or visit his website at chefsquire.com.

Episode Sponsor

This episode is sponsored by Save Fry Oil, featuring their product Frylow, which helps reduce oil absorption and increase heat transfer in commercial fryers, allowing restaurants to use cooking oil more efficiently.

Notable Quotes

"Culture is what happens when you're not there." - Susan Tung on restaurant management
"A Restaurant is a business first. The passion stuff, the culinary stuff, that all comes with it as well. But at the end of the day, the dollars and the numbers, that's the most important thing." - Susan Tung
"You could have the best systems in place, dummy-proof systems, but if the people don't care, they're not going to follow it." - Susan Tung on the importance of personnel
"I think empathy is just the most important thing and asking the questions of like, you know, making sure they're taken care of and having a pay structure is probably one of the most fundamental things when it comes to restaurants." - Susan

Best Dishes at Hanoi House

If you're even in Peterborough, Ontario, you should know that her restaurant's best-selling dishes are:

Traditional beef pho with sliced ribeye and brisket in a 24-hour bone broth
Garlic noodles - thick noodles tossed in a wok with garlic and oyster sauce

Introduction To Restaurant Talk by Save Fry Oil

Duncan Hunter — Tue, 18 Mar 2025 18:58:41 +0000

Restaurant Talk by Save Fry Oil is all about real conversations with restaurant owners and managers about what it takes to succeed. We ask direct questions about their challenges, missed opportunities, and biggest wins.
We also break down commercial kitchen efficiency, from layout and workflow to cost-saving equipment, hardware, and ordering processes. With a rotating lineup of industry experts, we deliver practical insights for those serious about running a successful restaurant.