Outside of any particular country, you may try some food that gives you a small idea of what that culture's cuisine can truly offer. Mexican food is often stereotyped and believed to be one thing or another, but Kate Chomyshyn and Julio Guajardo of Fonda Balam, located in Toronto, Ontario, Canada, aim to show what the food is truly like and what we've been missing out on this whole time. Today, Justin talks with Kate and Julio about the food and culture of Mexico, the importance of representing it, and so much more. For more information about their restaurant, visit their website at fondabalam.com

TouchBistro has recently released its State Of Restaurants report for 2023, detailing the trends, issues and opportunities for restaurateurs and their businesses to take note of throughout the year. Today, Justin is joined by Katherine Pendrill, Content Marketing Manager at TouchBistro. Katherine breaks down the four key points highlighted in the report, and Justin gives his own perspective on it as a restaurateur. Check out the report for free today at www.touchbistro.com/blog/state-of-restaurants-report/

It's a special feeling when you are able to see your restaurant concept come to life. It's more special when that concept brings a unique and authentic idea with it. Chef Brendan McGill runs a restaurant group in the Seattle area, one of those restaurants being Bruciato, a pizza establishment known for its amazing wood-fired Neapolitan pizzas. In today's episode, Brendan speaks with Justin about how his journey led him to this restaurant and the others in Hitchcock Restaurant Group, outsourcing versus using local ingredients, and so much more. For more information on the restaurant group and its various locations, visit their website: Hitchcock Restaurant Group

Over the past season of the show, Justin has had many insightful conversations with both up-and-coming restaurateurs to the established and well-known ones. For all the new stories and experiences we get to hear, we thought to ourselves, what about Justin's story? Today, we share just that. The tables turn on our host as he takes us through his personal and entrepreneurial journey. Hear all about how he went from bussing tables as a teenager to being a TV star with two of his own establishments. You can earn $1000 for referring a restaurant owner to TouchBistro! Visit www.touchbistro.com/referrals for more information

As Restotalk approaches its first anniversary, we want to reflect on all the wonderful guests that have appeared on the show. We've heard amazing stories from hard-working people, and they have given some great advice to fellow restaurateurs. Today, we look back at some of the best key pieces of advice given throughout the season. You can earn $1000 for referring a restaurant owner to TouchBistro! Visit www.touchbistro.com/referrals for more information

Oftentimes when going out to dine, we find it as an escape and to be able to experience a whole different atmosphere. There are also times when we like to feel a little more at home when we go out to eat. K.C. Gulbro and his father look to provide that kind of experience with both of their concepts FoxFire and Copper Fox. Today, Justin talks with k.C. about his story, what makes a steakhouse so special, and how his restaurants have gained national attention and popularity. For more information, visit their websites: FireFox Geneva and Copper Fox.

You can find a big chain restaurant wherever you turn in your city. Chances are, you aren't too far from one.  As much as a wonderful fixture as they are to have around town, sometimes finding the smaller spots that support and sell local is a nice getaway. Rebecca Golden owns Lovecraft in Phoenix, Arizona. Lovecraft is a small restaurant that prides itself on selling and presenting all things local. Food, drinks, furniture, everything. Today, Justin speaks with Rebecca about having this type of restaurant in an area that's grown greatly in supporting locally owned businesses and the genuine stress that comes with running a business. For more information, visit their website: www.lovecraftphx.com

There's a sense of pride and accomplishment that can be felt when you're able to become successful in your business endeavors. That can be felt more so when you carry on in the family business as a third-generation restaurateur. Robbie Shoults is the owner and self-proclaimed "head honcho" at Bear Creek Smokehouse. With his family name planted firmly for over 80 years in a small town outside of Marshall, Texas, Robbie talks with Justin about the humble beginnings of the family business, how it has evolved over the decades, and how he and his brand ended up on national television. For more information, visit their website: www.bearcreeksmokehouse.com Fill out our podcast survey for your chance to win 1 of 5 $25 gift cards from Amazon! Visit mixxable.com/restotalk and give us your feedback on the show!

If there are two things in this world that people generally tend to love, it's ice cream and music. Aggie Roberts of The Music Man Singing Ice Cream Shoppe brought these two ideas together to bring a truly unique dessert experience. Today, Aggie talks with Justin about where the idea of a singing ice cream shop came from, what makes it a special event that has been seen over 11,000 times, and how he nearly lost it all during a hurricane. To learn more about the ice cream shoppe, visit their website: The Music Man Singing Ice Cream Shoppe Fill out our podcast survey for your chance to win 1 of 5 $25 gift cards from Amazon! Visit mixxable.com/restotalk and give us your feedback on the show!

New York has always been seen as a bustling place full of opportunity and personal growth. They say that if you can make it in New York, you can make it anywhere. Claire Chan, owner and operator of Bar Beau in Brooklyn, has taken that chance and made the most out of it. Today, she talks with Justin about what she see's in that city that made her want to build her business there and what she brings to the community through her concept. For more information on the restaurant, please visit their website: BAR BEAU | The Elk

When climbing your way up the ranks of the restaurant industry, it takes a lot of hard work and tenacity to be able to achieve your goals. One of the biggest honors you can have in the budding stages of your career is the recognition and guidance of renowned and even celebrity chefs. Chef Peter McQuaid of Cala Scottsdale checks all of these boxes. Today, he speaks with Justin about how he started his career under some of the bigger names in the industry (including Beau MacMillan, executive chef for Sanctuary on Camelback Mountain) and how he went from staging famous restaurants to being the Executive Chef of his very own establishment. For more information on the restaurant, please visit their website: Cala Scottsdale

When you step back to look at it, restaurants and theatres don't seem entirely different from one another. Both have a stage to host their show, and many people behind the scenes to bring the production to life. Julian Andrei is a managing partner of Strada Eateria & Bar, and not only does he believe this, but it is also something that he puts into practice every day at his restaurant. Today, Julian talks with Justin about his background in theatre and his transition to restaurants and melding the two worlds together for a unique experience to excite all the senses. For more information on the restaurant, please visit their website: Strada Eateria & Bar

It's no secret that working in a restaurant can be stressful and difficult at times. Restaurant job vacancies increased after the pandemic as people were finding new ways to rejuvenate themselves. Chef Rob McDaniel, owner of Helen in Birmingham Alabama understands this entirely. In today's episode, Chef Rob talks with Justin about restaurant anxiety, what his establishment is doing to improve morale and work/life balance and so much more. For more information on the restaurant, please visit their website: Helen

When most teenagers exit high school, most will work a part-time job or still be figuring out what they want to do with their lives. For Marco Lucarino, it was already set in stone. Having been part of the Paddlewheeler Pub since his early teen years washing dishes, to now sitting as the pub's general manager in his early 20s, Lucarino has spent most of his crucial development years climbing the ladder to be where he is today. Justin talks to him about the restaurant, the tough decisions, and making that climb from such a young age. For more information on the restaurant, please visit their website: Paddlewheeler Pub

When bringing the food and experience of your culture to a new country, it can be one of the most important things you can hold close to yourself when preparing to share it with the world. Along with keeping who you are, it can be equally as important to embrace others as well. Poliana Ribeiro is a testament to this. Born in Brazil, she currently lives in St Catherine's, Ontario where she owns Brazgrill and Emerald Buffet. Not only has she displayed her roots with her Brazilian steakhouse, but she also runs a Chinese buffet. Today, she'll talk with Justin about what it's like to meld what some would consider a culture clash into an opportunity for learning and understanding. For more information on the restaurant, please visit each locations website: Brazgrill | Emerald Buffet

There is so much that goes into opening and running a restaurant; the theme, food, dining experience, atmosphere and so much more. There are even more decisions to make prior to making it to those steps. It can be risky to make snap decisions, but sometimes it can pay off. John House is the owner of Black Sheep Restaurant and today he talks with Justin Warner about trusting your instincts, taking the opportunity to be the best at your niche and so much more. For more information on the restaurant, please visit blacksheephalifax.com

When you think of a small town spot for food, you may think of the occasional hot spot and maybe a lot of diners and smaller kitchens. Michael Miller is a man set to change how people think of small-town food. Michael owns three restaurants in Minot, North Dakota, each with its own unique idea and concept of how to be the stand-out spot in a place most wouldn't immediately assume to be a great stop for something to eat. Justin Warner talks with Michael about the importance of being open creatively to new concepts and capitalizing on them to build a name for yourself in the restaurant industry. For more information on the locations mentioned in this episode, visit any fo the following links: Elevation | High Third | Big Time Bistro

Building lasting connections with people in the local community is vital to the longevity of a restaurant. You build connections, trust, and loyalty with the people who have grown to know and love your establishment. Elenee Young and her family know this all too well. A third-generation restaurateur, Elenee and her family run the restaurant Spiro's, which is located in the small town of Llyodminster, Alberta. Elenee talks with Justin Warner about the importance of not simply feeding the community, but making them a part of your family. For more information on the restaurant, visit their website at spiros.ca

Chef Vikram Vij is one of Canada's most renowned chefs. He was born and raised in India, had culinary training in Austria and made a name for himself in Canada. With decades of experience under his belt and a vast amount of accolades that stand as proof of his hard work and dedication, Justin Warner speaks with Chef Vij about his journey through his esteemed career, his philosophy on life, people and food, and how taking a chance on one soup changed his life forever. For more information, visit the restaurant's website vijs.ca

Though ghost kitchens have been thought to have originated in 2015, they gained huge popularity during the pandemic. Once things were allowed to open back up, many of these locations needed to make a decision of staying the course or opening a physical location. In today's episode, Justin Warner talks with Michael Swirla of Ghost Chicken in Toronto, Ontario. They talk about getting into the market as a ghost kitchen, to setting up the first brick-and-mortar location in a competitive district. For more information, visit their website at ghostchicken.ca