FancyBreadMiami

In this episode of FancyBread LIVE, Adrian & Ed are joined by a former manager — Miss @beeturnier — for one of the a real, unfiltered, and hilarious conversation. From employee evaluations (Adrian & Ed get an evaluation!) to dress codes, sugar daddies, and the BBA, nothing is off limits.
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🎙 About FancyBread FancyBread is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it's really like working in hospitality — honesty, humor, and heart.
Our mission: To Educate, Entertain, Inspire, and Connect.
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📌 Chapters: 
0:14 Ed's Opener (Damned if you do, damned if you don't) 
4:02 Show Start 4:24 @beeturnier Hospitality Story 
8:07 @beeturnier Industry Pro's and Con's 
11:14 Employee Evaluations in Restaurants 
23:24 @beeturnier Evaluates Adrian & Ed as Servers! 
28:02 Know Your Spirits? 
32:09 How Many Spirits Should Your Servers Know? 
36:24 Those Who Spend and Those Who Don't 
41:30 How to Handle Those Who Don't Spend 
49:47 Male Guest Dress Code in Fine Dining Restaurants in Miami 
58:48 Female Guest Dress Code in Fine Dining Restaurants in Miami 
1:06:55 Sugar Daddies and The BBA "Bad B*tch Academy" 
1:12:00 Last Words 
1:12:20 Adrian's Closer 
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🌐 Website: https://www.fancybreadmiami.com 
🎧 Audio Podcast: https://fancybreadmiami.buzzsprout.com 
👉🍞💼 Business Inquiries: fancybreadmiami@gmail.com
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💬 What topic from this episode hit closest to home for you?
👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.
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#FancyBread #FancyBreadLIVE #HospitalityPodcast
Send us Fan Mail

🍞🎙 Episode Description

In this week’s FancyBread Live episode, Adrian and Ed dive deep into guest relationships and service dynamics inside the restaurant world.

We talk about the awkward moment of changing your preferred server, what actually upsets guests more — being rushed or waiting, and how the host stand quietly influences whether guests become repeat customers.

We also explore an uncomfortable but honest topic in hospitality: when — and why — we sometimes stretch the truth to guests or even to staff members during service.

We finish with the Fancy Fan Question of the week:
How do you properly ask a guest for that all-important review?

If you’ve ever worked in restaurants, hospitality, food & beverage — or if you simply enjoy understanding the dynamics behind great service — this episode is for you.

This LIVE episode is unedited for authenticity.

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⏱ Chapters

0:00 Show Start
0:25 March Pre-Shift Notes
3:45 Changing Your Preferred Server
18:56 What Upsets Guests More: Being Rushed vs Waiting?
28:44 Turning Guest into repeat Customers
36:03 Under What Circumstances Do We Lie?
44:28 FancyFan Question: How Do You Ask for a Review?

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🎙 About FancyBread

FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life.

Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality — from service and guest psychology to the realities of being in the weeds.

Our mission:
Educate • Entertain • Inspire • Connect

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🌐 Website
https://www.fancybreadmiami.com

🎧 Audio Podcast
https://fancybreadmiami.buzzsprout.com

👉🍞💼 Business Inquiries
fancybreadmiami@gmail.com

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💬 Question for you:
What’s the best way to build a great relationship with your server?

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBreadMiami #RestaurantLife #HospitalityPodcast
Send us Fan Mail

In this episode, Adrian and Ed go wireless for the first time, testing a new setup LIVE and seeing how it changes the flow of the conversation.

Ed kicks things off by breaking down his coffee order—and that quickly turns into a broader take on coffee culture and some of the trends surrounding it.

Adrian then dives into a familiar situation in restaurants:
When guests walk into a new or remodeled space, but can’t let go of the old one.
It becomes a conversation about nostalgia vs the current dining experience, and how that mindset shapes expectations.

They also get into real service talk:

* What happens when guests arrive late
* How it impacts the restaurant, the flow, and the overall experience

Then it shifts:

* When do you actually arrive at the airport?

To close it out, "Hulk Ed" tackles a fan question: 
How to handle the clash between AM shift and PM shift workers?

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⏱ Chapters

0:58 Show Start
1:33 Ed & Coffee
4:35 Ridiculous Food Trends Online
9:38 Ed's Guilty Pleasure in Coffee
11:35 When Guest Like the Old Restaurant Better (Nostalgia vs New)
15:12 People Arriving Late
17:54 Adrian's View on Arriving Early
19:10 How Early do you Arrive at the Airport?
21:00 Bringing the Vibe to Work +1%
21:35 When you Arrive Late at the Restaurant
23:10 Dear Hulk Ed: AM vs PM Staff Conflict Solving
27:30 Last Words

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🎙 About FancyBread
FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.

Our mission: To Educate, Entertain, Inspire, and Connect.

⸻

🌐 Website:
https://www.fancybreadmiami.com

🎧 Audio Podcast:
https://fancybreadmiami.buzzsprout.com

👉🍞💼 Business Inquiries:
fancybreadmiami@gmail.com

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💬 Question for you:
Are you more of an early arriver or always cutting it close?

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBread #RestaurantLife #HospitalityPodcast
Send us Fan Mail

In this episode, Adrian and Ed step out of the studio and into Kojin 2.0 (@kojinmiami) for a real, unfiltered conversation with Chef Pedro Mederos (@petemederos).

This series is about being present—no distractions, no filters—just food, conversation, and what actually matters when you sit down at a table.

We talk about:

* The idea behind “phone eats last”
* How Kojin 1.0 evolved into 2.0
* The reality of the Miami restaurant scene
* Guest behavior, expectations, and the truth about dining culture
* Why one bad experience can define a restaurant
* How Kojin breaks the rules on tasting menus and structure
* The role of Michelin, chefs, and specialists
* Leadership, time management, and what really drives a chef

This isn’t just about food—it’s about understanding the industry from the inside, while sitting in it.

🎯 Learn more about Kojin 2.0 and book your reservation:
https://www.kojin2.com
📸 Instagram: @kojinmiami @petemederos

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⏱ Chapters

0:00 Show Start
0:33 About Chef Pedro Mederos
0:45 Phone Eats Last
1:10 How Google Describes Kojin 2.0
1:58 Our Pitch of Kojin 2.0
4:59 How Ed Feels About Chef Pedro’s Food
6:15 Kojin’s 6 Inch Rule and Beyond
7:05 Ed’s Wine Journey and Perspective
8:16 What Miami Diners Need to Know About Supporting Your Favorites
10:51 The Miami Restaurant Craze
12:34 Miami Diners and Their Culinary IQ
17:53 Kojin 1.0 vs 2.0
19:10 Lies We Tell as Guests
20:22 Restaurants Are Allowed To…
22:10 What Industry We’re In and Stigmas
24:10 How a Bad Experience Can Kill a Restaurant
27:05 How Kojin Breaks the Rules on Tasting Menus and Courses
28:50 How to Make Guests Behave
33:40 Allergies at Kojin 2.0
35:20 Dislikes About the Miami Food Scene
39:08 Chef and the Specialist (Miami Scene)
43:24 Kojin 2.0 vs 1.0
44:12 Kojin 2.0 and the Michelin Guide
46:23 The Kojin Team and How to Boss
51:00 What Inspires Chef Pedro Mederos
54:43 What’s Scary for Chef
58:26 How Does Chef Manage His Time
1:04:30 Adrian’s Closer

⸻

🎙 About FancyBread

FancyBread (formerly FancyBreadMiami) is about the real, raw, and sometimes misunderstood aspects of restaurant life. Hosted by two food & beverage professionals with over 20 years of combined experience, we talk about what it’s really like working in hospitality—honesty, humor, and heart.

Our mission: To Educate, Entertain, Inspire, and Connect.

⸻

🌐 Website:
https://www.fancybreadmiami.com

🎧 Audio Podcast:
https://fancybreadmiami.buzzsprout.com

👉🍞💼 Business Inquiries:
fancybreadmiami@gmail.com

⸻

💬 Question for you:
When you dine out, are you fully present—or is your phone part of the experience?

👍 Like, comment, share, and subscribe for weekly episodes about restaurant life, hospitality, and real conversations.

⸻

#FancyBreadMiami #RestaurantLife #HospitalityPodcast
Send us Fan Mail

In this episode of FancyBread, Adrian, Ed, bartender and bar owner Will Thompson, and Fresh Victor founder Ken MacKenzie sit down for a full tasting and hospitality-driven breakdown of Fresh Victor’s cocktail mixers.

We walk through nine flavors — tasting each juice straight, then turning them into cocktails — while asking real questions about sourcing, ingredients, shelf life, consistency, scalability, and what it takes to build a premium product that works behind the bar and at home.

From award-winning margarita mixers to jalapeño heat and exotic fruits, this episode delivers honest, unfiltered feedback from three perspectives: restaurant service, bar practicality, and at-home enjoyment.

If you’ve ever worked in restaurants, hospitality, food & beverage — or just love a great cocktail — this one’s for you.

🎁 Use promo code FANCYBREAD20 at FreshVictor.com
(One use per customer. Expires February 17, 2027.)

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⏱ Chapters:

0:00 Ed’s Intro
1:02 Show Start
1:37 Guest: Will Thompson @willofsaints
2:41 Guest: Ken MacKenzie @freshvictorcocktails
4:42 Game Plan: How we doing this FancyProductReview
5:59 FV Mexican Lime & Agave – FancyBread Review
6:00 What Food & Wine Number 1 Award Looks For?
8:30 Ed’s Disclaimer for Authenticity 
9:30 Our First Sip of Fresh Victor Virgin
11:54 Our First Sip of Fresh Victor with Alcohol Added
12:52 FV Lemon Sour – FancyBread Review
12:55 How does it compare to house made lemon sour
15:17 Ed’s Garnishes and the Making of a FancyCocktail
17:00 Tasting of Whiskey Sour with Fresh Victor Lemon Sour 
18:34 Fresh Victor Shelf Life
21:33 FV Cucumber & Lime – FancyBread Review
22:06 Fresh Victor Product Source
23:50 Raw Tasting of FV Cucumber & Lime
24:20 Fresh Victor Juice Process
25:00 FV Cucumber & Lime Cocktail Tasting
25:45 Quick bar fixes
27:00 Ed vs Cocktail Trends
28:50 Three Citrus & Mint Leaf – FancyBread Review
30:43 Ed vs Cocktail Trends Round 2
33:36 FV Three Citrus & Mint Leaf Cocktail Tasting
34:54 Quality & Compromise
38:12 Grapefruit & Sea Salt – FancyBread Review
38:55 Shelf Life vs Balance
40:04 Grapefruit & Sea Salt Tasting “Virgin”
41:10  Grapefruit & Sea Salt Cocktail Tasting
42:05 Special Request for Bar Drinks
44:44 Temperature Paradox in Restaurants
45:42 Grapefruit & Sea Salt Results
46:37 Strawberry Lemon – FancyBread Review
47:50 FV Strawberry Lemon Tasting “Virgin”
48:55 Fresh Victor Shipping and Handling
50:27 A mothers love
51:10  FV Strawberry Lemon Cocktail Tasting
53:34 Cactus Pear & Pomegranate – FancyBread Review
55:55 How many cocktails out of a bottle of Fresh Victor
57:11 Ed’s compliment style
57:40 Cactus Pear & Pomegranate Cocktail Tasting
59:25 Ken’s Open Recipe Disclaimer
1:01:50 Cactus Pear & Pomegranate Scores
1:01:07 Pineapple & Ginger Root – FancyBread Review
1:03:06 Kens Favorite Drink
1:03:55 Distributor Purchasing & Discounts
1:05:10 Pineapple & Ginger Root Cocktail Tasting
1:06:20 Adrian’s Loaded Question on Quality vs Consistency Scales
1:09:28 Pineapple & Ginger Root Scores
1:10:25 Jalapeño & Lime – FancyBread Review
1:10:55 Jalapeño & Lime Tasting “Virgin”
1:12:00 Server Note (Coursing)
1:13:14 Adrian’s Thank You to Fans
1:14:07 Use Fresh Victor for cooking 
1:14:45 Fresh Victor History
1:15:26 Jalapeño & Lime Cocktail Tasting
1:16:47 Perico
1:17:48 FancyBread’s Favorite Fresh Victor Picks
1:21:20 Will’s Questions
1:23:35 Last Words No Holding Back
1:24:56 Last Words: Ken 
1:25:40 Adrian’s Closer
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