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 Opener
1:08 Show Start (Thanksgiving and Hollidays)
6:26 Setting your kids up to failure
9:57 Holliday Family Meals
11:30 What are you thankful for?
12:12 Is Basel gonna save us
15:14 Black Friday
19:09 Aggressive selling
21:50 Different personalities in the best restaurants
28:08 Miami is the town of...
33:45 Education can lead to aggressive sells
39:45 Have you sold your soul as a server yet
47:00 Eating Gold
49:55 You want the best, but for free
57:55 Last Words
1:01:32 Adrians closer


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

The 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

Send us a text

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 Opener
0:38 Show Start
1:31 Cocktail trainings
8:00 What we actually tell guest about cocktails
11:51 Servers; Do you talk too much or too little?
18:25 How about guest who talk to much
22:34 How to get your server to shut up
23:48 To spiel or not to spiel
25:48 Going over a bad experience and what could've been done instead
31:04 Table checks
32:36 Under the influence at work
41:30 The pause
42:32 Last Words (Answering chat questions & reading comments)
48:35 Adrian's closer


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

The 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

Send us a text

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 Opener
1:00 Show Start
1:59 Opening a restaurant is a workout!
4:13 Ed's opinion on Miami's current steakhouse scene
18:28 When "No" needs to be negotiated?
21:54 When a restaurant doesn't have what you want available
25:12 Dress codes in restaurants "House-rules"
35:00 Trends change
36:36 A chance for a change
38:59 Restaurant music not your music
40:27 Last Words (Answering questions & reading comments)
42:33 Adrian's closer


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

The 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

Send us a text

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 Opener
1:28 Show Start
3:36 Harassment in Restaurants
12:35 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 Reacts
43:51 Tell your guest your name
48:16 Last Words (Answering questions & reading comments)
50:02 Adrian's closer


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

The 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

Send us a text

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 Opener
0:54 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 experiences
7:42 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 bad
18:10 Is your restaurant doing well?
18:54 Restaurants that never open and are always coming soon
20:05 LIVE questions and comments
20:15 What we're eating today?
21:05 Last Words
22:35 Adrian's closer


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

The 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

Send us a text

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_BwE

Chapters:
0:00 Show Start
0:35 What is Miami Spice 2025
1:39 Ed's view on Miami Spice 2025
7:52 Are we taking advantage of Miami Spice 2025
8:17 Things to be aware of if enjoying Miami Spice 2025
10:18 Trust us or leave us (Sticker Shock)
12:56 Did you hear about Savor Miami
14:59 Dropping the ball
16:21 What percentage equals a positive experience
20:26 It's equivalence to restaurant service
25:23 A server's love language
28:03 Guest notes and their unrealistic expectations
35:23 Restaurant handicaps
38:42 I gave you 99%, can you at least give 1%
46:33 Do, don't tell
47:45 Last Call (Tip Heroes!) & Adrian's closer


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

The 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 #FancyFriday

Send us a text

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 opener
2:13 Show Start
3:50 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 it
11:38 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 lot
22:41 What dish you ask someone to make to test their skills?
24:02 Chef's perspective on culinary school
27:37 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 approved
34:38 Reasons the restaurant might push opening "kitchen perspective"
39:01 Friends & Family: Setting up the stage
44:20 Hodor! & Holding the books
46:53 Reasons to work a restaurant opening... not!...
50:53 Those who come and those who stay
53:00 What is the dream for Chef Cepe
56:22 Does Ed smile?
58:10 The Climax...
1:00:40 Who where we in this heist?
1:01:52 Adrian's Closer


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

The 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 #FancyFriday

Send us a text

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
@makeupbyrach

Follow Kasey:
@bodybykaseyy

Chapters:
0:00 Ed's opener
4:00 Show start & pitch
4:27 What is a cocktail runner?
8:51 Cocktail runner duties
11:09 A drink you're tired of seeing
12:09 Do you judge a guy based on what he drinks
18:59 Men drinking from straws
22:35 Pro's of having a cocktail runner
27:25 A "personal" con of a cocktail runner
30:28 Rachel's hospitality story
31:47 Kasey's hospitality story
34:02 A skill that would make someone good at cocktail running
34:47 Workspace issues
35:43 Challenges you might encounter
38:56 How you deal with a male dominated environment?
39:50 Dating coworkers and or guest
42:54 Inappropriate attention from guests
45:07 Cocktail runners & extra tips
51:43 Rachel's side hustle
52:15 Kasey's side hustle
52:51 Adrian's Closer


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

The 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 #FancyFriday

Send us a text