In this episode of Fancy Bread, Adrian & Ed dive into Miami Spice 2025, sharing insider tips and things to be aware of to make the most of this dining experience along our feelings about it. Along the way, they also chat about similar culinary events, explore the concept of a server’s ‘love language,’ and tackle some of the unique challenges, or ‘restaurant handicaps,’ that come with the territory. Tune in for a flavorful conversation that’s sure to leave you hungry for more!Miami Spice 2025 Website:https://www.miamiandbeaches.com/deals/spice-restaurant-months?gad_source=1&gad_campaignid=22787933400&gbraid=0AAAAA_KfHpdYqQIwQ1LVXdapSHv3fkO9f&gclid=CjwKCAjwqKzEBhANEiwAeQaPVSkreT5CCh1s9cvWQgVQ9jvZJKpLN-r4yW4UeegKJVU_1WQF0m6zTxoCXUgQAvD_BwEChapters:0:00 Show Start0:35 What is Miami Spice 20251:39 Ed's view on Miami Spice 20257:52 Are we taking advantage of Miami Spice 20258:17 Things to be aware of if enjoying Miami Spice 202510:18 Trust us or leave us (Sticker Shock)12:56 Did you hear about Savor Miami14:59 Dropping the ball16:21 What percentage equals a positive experience 20:26 It's equivalence to restaurant service 25:23 A server's love language28:03 Guest notes and their unrealistic expectations 35:23 Restaurant handicaps38:42 I gave you 99%, can you at least give 1%46:33 Do, don't tell47:45 Last Call (Tip Heroes!) & Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us a text
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Ep.53 Restaurant Openings "Kitchen perspective" w/Guest Executive Chef Eucepe Puntriano
In this episode of FancyBread, Adrian and Ed sit down—via virtual call—with executive chef Eucepe Puntriano, who’s opened five successful restaurants in different roles throughout his culinary career. They dive into the grand heist-like adventure that is launching a new restaurant, from assembling the team, the many challenges to prepare for, and setting the stage for success. Follow Chef Cepe:@chef_cepe Chapters:0:00 Ed's opener2:13 Show Start3:50 At what point is the Executive Chef brought on board?6:59 How long for Chef Cepe to build a menu?9:00 Unrealistic expectations from owners and how to deal with it11:38 Do you think you've grown as a server?14:32 What is the kitchen's hierarchy, and duties?16:20 How is the team assembled?18:56 What to look for in an executive chef?20:56 Hire a lot, so you can Fire a lot22:41 What dish you ask someone to make to test their skills?24:02 Chef's perspective on culinary school27:37 Is there a formula to follow on how many people can we sit and serve at the same time?31:51 When creating a dish; Who needs to taste it first and who is last, in order to be approved34:38 Reasons the restaurant might push opening "kitchen perspective"39:01 Friends & Family: Setting up the stage44:20 Hodor! & Holding the books46:53 Reasons to work a restaurant opening... not!...50:53 Those who come and those who stay53:00 What is the dream for Chef Cepe56:22 Does Ed smile?58:10 The Climax...1:00:40 Who where we in this heist?1:01:52 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us a text
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Ep.52 Cocktail Runners w/Guest Rachel & Kasey
In this episode of Fancy Bread, Adrian, Ed, and guests Rachel & Kasey to dive into the world of cocktail running. They explore what the role entails, the pros and cons, the challenges faced on the job, and what makes a great cocktail runner. They also touch on some fun stories and the extra tips that come with the territory. Tune in for a behind the scenes look at this unique luxury role in the restaurant industry!Follow Rachel:www.shopmakeupbyrach.com@makeupbyrachFollow Kasey:@bodybykaseyyChapters:0:00 Ed's opener4:00 Show start & pitch4:27 What is a cocktail runner?8:51 Cocktail runner duties11:09 A drink you're tired of seeing12:09 Do you judge a guy based on what he drinks18:59 Men drinking from straws22:35 Pro's of having a cocktail runner27:25 A "personal" con of a cocktail runner30:28 Rachel's hospitality story31:47 Kasey's hospitality story34:02 A skill that would make someone good at cocktail running34:47 Workspace issues35:43 Challenges you might encounter38:56 How you deal with a male dominated environment?39:50 Dating coworkers and or guest42:54 Inappropriate attention from guests 45:07 Cocktail runners & extra tips51:43 Rachel's side hustle52:15 Kasey's side hustle52:51 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us a text
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Ep.51 Shark Week (Restaurant Server Edition) w/Guest Juan
In this episode of FancyBread Adrian, Ed, and guest Juan dive into the different ways that “sharking” can be used as a skill and not just a cheeky tactic in a restaurant. You’ll get tips on how to recognize these sharks, understand their core traits, and even learn strategies for dealing with them and or be like them. Plus, we have some fun with the idea that fish are friends, not food...Juan's previous appearance on the show (Audio Only Version):Ep.12 Rebecca's got a phat ass (w/Guest Nicole & Juan)https://fancybreadmiami.buzzsprout.com/1976751/episodes/10968384-ep-12-rebecca-s-got-a-phat-ass-w-guest-nicole-juanAlso available on our website:https://www.fancybreadmiami.comChapters:0:00 Ed's opener3:20 Show Start 3:50 What is a restaurant shark5:55 Sharking as a skill6:29 Nautical and or sea terms in a restaurant6:55 Juan's version of a shark8:18 The seasons of a shark9:55 Shark Tips # 1 15:29 When Adrian got sharked19:11 When we are ASKED to shark20:21 When some don't wanna shark no more21:03 Shark Tips # 223:50 Shark Tips # 329:19 Rules of the shark (from the MEGALODON)31:06 Some love swimming with sharks34:39 Shark Question # 137:27 Shark Question # 238:40 Shark Question # 339:27 A guest tip to perhaps recognize a shark40:10 A core trait of a shark41:30 Shark Question # 442:04 Entrance and exit strategy & Team symbiosis 44:46 A shark cage?! How can guest prepare themselves47:24 Fish are friends, not food49:22 A positive outlook for a shark53:22 Last Call54:42 Adrian's CloserA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us a text
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Ep.50 FancyBreadMiami: Episode 50!
In this milestone 50th episode of FancyBreadMiami, Adrian and Ed celebrate and dive into the Miami off-season and how it’s impacting the restaurant scene. They discuss the effects of bad service, evolving laws, and share some behind-the-scenes lessons learned along the way. Expect some funny anecdotes, a sneak peek at upcoming merch, and a candid chat about guests with less-than-stellar palates! Tune in to celebrate with us and enjoy the ride!Chapters:0:00 Celebrating our 50th Episode!1:20 Show start2:05 Miami off-season4:50 Bad service in low season10:30 LAW Update! From HB535 to SB60615:33 What we've learned so far with the show16:30 Ed's "Gangster of the week"18:42 How Adrian took this one, personal...20:16 Something Ed is sick of!...23:11 T-Shirts coming soon23:48 Bad B****S vs Wing-Women 26:41 Something Ed would like with the show29:51 Something Adrian would like with the show31:52 Something Adrian does hat Ed would never33:40 You're not picky, your palate sucks!35:38 You're not picky, you're cheap!41:28 What is an accessible restaurant?43:24 Ed's restaurant archetypes46:43 Last Call47:00 Adrian's closerA podcast about the restaurant industry.New episodes out on Fridays!Also available on your preferred podcast platform.Instagram: https://www.instagram.com/fancybreadmiami/Website: https://www.fancybreadmiami.comAudio Podcast: https://fancybreadmiami.buzzsprout.comThe FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.#FancyBreadMiami #restaurantlife #serverlife #FancyFridaySend us a text
A love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw, and sometimes misunderstood aspects of dining and working in the restaurant industry.
South Africa