Also, Deirdre Auld on leading with curiosity and romesco sauce

Also, Xavier from Over Easy Office on AI, bookkeeping, and wine tips, when the food is good even when it doesn't have to be, and a classic margarita recipe

Learn how Nobu maintains quality at global scale through strong systems, long-tenured leadership, well-supported openings, and lasting supplier relationships.

Learn how restaurants can decide what to make, buy, or automate by weighing food quality, labor, costs, and what delivers the most value to customers.

Learn why entrepreneurs should not abandon familiar ideas—and how a distinct perspective, conviction, perseverance, and execution can create something new.

Explore how Per Se's culture of saying yes and Noma's disciplined no reflect different hospitality philosophies built around the same pursuit of excellence.

Tony Award winner and Iron Chef judge Julie White explores how food TV evolved, the shows that shaped the genre, and the food movies that got it right.

Learn how chefs can prepare for retirement by moving beyond the line, building sustainable restaurant economics, and enabling teams to execute their vision.

Explore why authentic cuisine is always evolving as cultures connect, ingredients travel, and traditions change, from Texas barbecue to paella and tempura.

Learn how Chili's used fewer SKUs, cross-utilized sauces, better food quality, and viral marketing to simplify operations and fuel its restaurant comeback.

Learn how accurate, yield-adjusted recipe data improves food costing and restaurant margins, plus explore garlic confit and a versatile miso tamari marinade.

Explore why AI can support recipes and restaurant operations, but human creativity, lived experience, execution, and connection remain essential to cooking.

Learn why restaurants can now build custom software and which factors—proprietary data, daily usage, security, scale, and complexity—should guide the decision.

Learn why watermelon rind is widely wasted and how zero-waste cooking, accurate yields, and creative reuse can help restaurants control food costs and margins.

Explore why diners often misunderstand restaurant profitability and how food, labor, service, maintenance, and hospitality shape menu prices and thin margins.

Explore how AI is reshaping hospitality through faster innovation and custom tools—and why restaurants remain essential spaces for presence and connection.

Explore how Birdies pairs counter service with a tasting menu, personal hospitality, and lean economics—and what its model reveals about labor and tipping.

Learn why fresh sausage makes a compelling burger patty, offering control over seasoning, texture, and consistency, with a pork and cheddar burger recipe.

Josh Sharkey remembers chefs Floyd Cardoz and Gray Kunz, sharing lessons from their kitchens, their influence on his career, and their enduring culinary legacy.

Explore whether someone remains a chef after leaving daily kitchen work—and how years of training, sacrifice, and craft can shape a lasting identity.

Josh reflects on harmful kitchen culture and shares how a costly truffle sauce spill at Per Se showed the power of calm leadership over anger and fear.

Learn how AI gives restaurants affordable access to data analysis, software engineering, and financial insights that can improve operations and decisions.

Explore why a memorable parm broth was cut from the menu, John Adler's lessons on cooking at scale, and how DoorDash lockers could create restaurant revenue.

Josh Sharkey examines what a recipe means in a professional kitchen and why chefs need tools built for their workflows, plus a versatile nước chấm recipe.

Josh Sharkey and chef Dan Jackson honor Stephanie Jackson's hospitality legacy while reflecting on grief, resilience, parenthood, and building restaurants.

Explore how AI is challenging human sommeliers and traditional expertise, why sharing plates shapes dining culture, and which details make food exceptional.

Meet Scaling Up, Josh Sharkey's newsletter on growing with intention by documenting and sharing recipes, systems, ideas, stories, and restaurant insights.