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What does it take to turn a hotel amenity into a destination restaurant? Philip Bates of TMC Hospitality joins the podcast to discuss the strategy behind Maleza’s expansion from Drift Palm Springs to a standalone restaurant at The CAMP in Costa Mesa. Bates breaks down the importance of market fit, distinctive design, operational consistency, and knowing when not to grow too quickly. Along the way, he explains why better hotel food and beverage can create a virtuous cycle for both local diners and overnight guests.
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OTROS EPISODIOS EN ESTE PODCAST
In this episode of The Restaurant Innovator, host Callie Evergreen sits down with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa, to talk about turning a 25-country journey and a chance discovery in Poland into a franchise-ready social wellness concept. The founders unpack Oakwell’s tw…
In the second segment of a two-part podcast, executive chef Sam Jett shares how he achieves sub-30% food costs in his zero-waste kitchen at the Michelin-recommended Audrey in Nashville—from the high-tech lab used to eliminate trash to whole-animal butchery. He also shares hot takes on why he believ…
Chris Ives, CEO and president of Bubbakoo’s Burritos, chats with FSR editor Callie Evergreen about the 140-unit brand’s evolution from a founder-led Jersey Shore favorite to a high-growth, private equity-backed platform. Chris shares how his finance background helps him in his current role, and the…
In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the standard fine-dining model by cooking entirely around what farmers are most ex…
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