FancyBreadMiami

• Ep.59 FancyBread LIVE S5 Ep.5

  In this episode of “Fancy Bread Live,” Adrian, Ed, and Chris from appraise the phrase talk about Thanksgiving and family meals in the restaurant world and ask the big question: is Art Basel going to be our holiday hero this year, or are we in for a rough ride? Plus, we get real about aggressive selling, the personalities you meet, and the role of gold and luxury items in the mix.Chapters:0:00 Ed's Opener1:08 Show Start (Thanksgiving and Hollidays)6:26 Setting your kids up to failure9:57 Holliday Family Meals11:30 What are you thankful for?12:12 Is Basel gonna save us15:14 Black Friday19:09 Aggressive selling21:50 Different personalities in the best restaurants28:08 Miami is the town of...33:45 Education can lead to aggressive sells39:45 Have you sold your soul as a server yet47:00 Eating Gold49:55 You want the best, but for free57:55 Last Words1:01:32 Adrians closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)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 #serverlifeSend us a text

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• Ep.58 FancyBread LIVE S5 Ep.4

  In this episode of “Fancy Bread Live,” Adrian and Ed dive into the essentials of cocktail training—what’s truly important to know and how to improve this annoying experience. They explore the balance between servers talking too much or too little to guests—and vice versa. Adrian shares a recent bad experience and what could have been done differently, and Ed wraps up by tackling the topic of working under the influence.Chapters:0:00 Ed's Opener0:38 Show Start1:31 Cocktail trainings8:00 What we actually tell guest about cocktails11:51 Servers; Do you talk too much or too little?18:25 How about guest who talk to much22:34 How to get your server to shut up23:48 To spiel or not to spiel 25:48 Going over a bad experience and what could've been done instead31:04 Table checks32:36 Under the influence at work41:30 The pause42:32 Last Words (Answering chat questions & reading comments)48:35 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)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 #serverlifeSend us a text

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• Ep.57 FancyBread LIVE S5 Ep.3

  In this episode of “Fancy Bread Live,” Adrian and Ed dive into the reality that opening a restaurant is a serious workout in itself. Ed shares his take on Miami’s current steakhouse scene, while Adrian talks about how to handle situations when a restaurant just doesn’t have what you want. They also tackle the evolving world of restaurant dress codes and how changing trends can be a perfect chance for a little refresh.Chapters:0:00 Ed's Opener1:00 Show Start1:59 Opening a restaurant is a workout!4:13 Ed's opinion on Miami's current steakhouse scene18:28 When "No" needs to be negotiated?21:54 When a restaurant doesn't have what you want available25:12 Dress codes in restaurants "House-rules"35:00 Trends change36:36 A chance for a change38:59 Restaurant music not your music40:27 Last Words (Answering questions & reading comments)42:33 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)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 #serverlifeSend us a text

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• Ep.56 FancyBread LIVE S5 Ep.2

  In this episode of “Fancy Bread Live,” Adrian and Ed dive into the realities of harassment in restaurants, the quirks of using phones on the job, and what makes a manager truly “bad.” They also share thoughts on telling guests your name and react to some viral social media posts. It’s a quick, candid look at the everyday nuances of restaurant life.Chapters:0:00 Ed's Opener1:28 Show Start3:36 Harassment in Restaurants12:35 How much do you tolerate at work?16:29 Phones at work "Restaurant Server Edition"24:22 What's bellow average in your restaurant?30:38 FancyBread Reacts43:51 Tell your guest your name48:16 Last Words (Answering questions & reading comments)50:02 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)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 #serverlifeSend us a text

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• Ep.55 FancyBread LIVE S5 Ep.1

  Fancy Bread is now live! Join Adrian and Ed every Tuesday at 2 p.m. as they broadcast on YouTube, Instagram and TikTok.In this episode, we’re catching you up on what we’ve been up to during our break, diving into some recent dining experiences we’ve had, and giving you a sneak peek at what’s next for both FancyBread and your hosts. Chapters:0:00 Ed's Opener0:54 What is FancyBread?1:27 What Adrian & Ed been up too?3:24 How Mexico and Miami differ in dining styles?6:51 Adrian's time off dinner experiences7:42 Do you repeat the order to the guest?10:29 Do you care about your guest or are you here for a check?12:28 What is the new trend now?16:06 What is the proper service velocity?17:08 Now that we are back "to work" good and bad18:10 Is your restaurant doing well?18:54 Restaurants that never open and are always coming soon20:05 LIVE questions and comments20:15 What we're eating today?21:05 Last Words22:35 Adrian's closerA podcast about the restaurant industry.LIVE recording on Tuesdays (FancyTuesdays)Episodes out on Fridays (FancyFridays)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 #serverlifeSend us a text

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