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Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **T ...
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The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions
Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
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Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus yea ...
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The Banter The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The Conversation The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. T…
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Navigating Tariffs and Technology: Insights from Canada's Restaurant Guy, Jay Ashton In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Jay Ashton, known as Canada's Restaurant Guy. They delve into the non-political impact of regulations, especially tariffs, on the restaurant industry in both Canada and the U…
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The Banter The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The Conversation The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style piz…
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The Banter The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind. The Conversation The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challen…
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Unlocking Restaurant Success: A Deep Dive with Matt Plapp on Marketing and Loyalty In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Matt Plapp, a seasoned marketing expert in the restaurant industry and CEO of America's Best Restaurants. Matt, also known as the Chief Energy Officer, shares insights on creat…
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This is a Vintage Selection from 2010 The Banter The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home. The Conversations The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Va…
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The Banter The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing. The Conversation The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese w…
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Boosting Restaurant Revenue with Digital In-Venue Advertising: A Conversation with Can from Finch
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In this episode of the Restaurant Technology Guys podcast, Jeremy Julian, CRO of Custom Business Solutions with over 25 years in restaurant tech, hosts Can, a serial entrepreneur and founder of Finch. Finch offers innovative digital media platforms tailored for restaurants, allowing them to advertise in-house specials and sell screen time to third-…
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This is a Vintage Selection from 2005 The Banter The Guys colorfully mock the snobbery of the authors of a travel guide. The Conversation The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the epi…
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The Banter The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion. The Conversation The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. Th…
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The Banter The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient. The Conversation The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s …
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In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Alicia Kelso, Executive Editor for Nations Restaurant News. They discuss a wide array of topics, including Alicia's extensive background in restaurant journalism, the current and future trends in the restaurant industry, and the impacts of automation and tech…
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The Banter The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy. The Conversation The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient…
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The Banter The Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The Conversation The Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis. The Inside Track Th…
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Revolutionizing Restaurant Tech: Yaro's Journey with PickPad In this episode of the Restaurant Technology Guys podcast, Jeremy Julian interviews Yaro, a multiple-time founder in the realm of restaurant technology. Yaro shares his background, detailing his migration from Ukraine to the United States and his 15-year journey in developing tech solutio…
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This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is Vintage episode from 2005 The Banter The Guys talk about restaurant reality shows and how they are…
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The Banter The Guys discuss methods of popping corn and health benefits of doing it the old-fashioned way. The Conversation The Restaurant Guys sit down with Phoebe Damrosch, first female captain at Per Se and author of Service Included: Four-Star Secrets of an Eavesdropping Waiter. Phoebe shares service tips and intel gathered from the art of obse…
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The Banter The Guys decide to taste some non-alcoholic wines. Pleasure or punishment? The Conversation The Restaurant Guys welcome old friend André Hueston Mack, sommelier, winemaker, graphic artist and more! You may know of some of his accomplishments, but he will probably reveal more ventures that will surprise you. The Inside Track The Guys have…
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Empowering Family Businesses: Insights from 'The Family Business Manifesto' In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by business coach and author Mike to discuss his new book, 'The Family Business Manifesto.' The conversation delves into the unique challenges and dynamics of family-run businesses, shar…
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The Banter The Guys talk about the chef trend to put inedible items on the plate. Spoiler: it’s not a good idea. The Conversation The Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous …
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The Banter The Guys talk about a new trend in martinis that’s “super-cool.” The Conversation The Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don’t miss an oppo…
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In this episode of the Restaurant Technology Guys Podcast, host Jeremy Julian talks with Rishabh, a serial entrepreneur aiming to transform the beverage industry with his innovative startup, Sidework. The discussion delves into the current challenges faced by the beverage sector, especially in coffee shops and bars dealing with complex drink orders…
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The Banter The Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake! The Conversation The Restaurant Guys hear all about chef Patrick O’Connell’s extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about…
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The Banter The Guys talk about their meals at home and, unsurprisingly, they are persnickety. The Conversation The Restaurant Guys reconnect with award-winning Head Mixologist of The Bar at the Connaught Hotel in London, Giorgio Bargiani. Giorgio describes some of the specialties Connaught Bar is known for, but it’s difficult to capture what makes …
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In this episode, Jeremy Julian speaks with Andrew Scott, a former restaurant owner who transitioned into empowering restaurant owners through his company, Ownership Training. Andrew shares his journey from struggling with restaurant management to founding a company that helps other restaurateurs scale their businesses and regain their freedom. The …
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