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

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-juan

Also available on our website:
https://www.fancybreadmiami.com

Chapters:
0:00 Ed's opener
3:20 Show Start
3:50 What is a restaurant shark
5:55 Sharking as a skill
6:29 Nautical and or sea terms in a restaurant
6:55 Juan's version of a shark
8:18 The seasons of a shark
9:55 Shark Tips # 1
15:29 When Adrian got sharked
19:11 When we are ASKED to shark
20:21 When some don't wanna shark no more
21:03 Shark Tips # 2
23:50 Shark Tips # 3
29:19 Rules of the shark (from the MEGALODON)
31:06 Some love swimming with sharks
34:39 Shark Question # 1
37:27 Shark Question # 2
38:40 Shark Question # 3
39:27 A guest tip to perhaps recognize a shark
40:10 A core trait of a shark
41:30 Shark Question # 4
42:04 Entrance and exit strategy & Team symbiosis
44:46 A shark cage?! How can guest prepare themselves
47:24 Fish are friends, not food
49:22 A positive outlook for a shark
53:22 Last Call
54:42 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 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 start
2:05 Miami off-season
4:50 Bad service in low season
10:30 LAW Update! From HB535 to SB606
15:33 What we've learned so far with the show
16:30 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 soon
23:48 Bad B****S vs Wing-Women
26:41 Something Ed would like with the show
29:51 Something Adrian would like with the show
31:52 Something Adrian does hat Ed would never
33:40 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 archetypes
46:43 Last Call
47:00 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 chat with the 29-year-old chef Jimmy Chill who has made waves on reality television in Tel Aviv and even opened a still operating restaurant there "Milk & Honey". He takes us through his short but exciting culinary journey, including the story of Branja, the Miami-based restaurant that brought him to America, and the reasons behind its unfortunate close. Now, as he gears up to launch an exciting new pop-up, we get a glimpse into what’s next, what’s coming back, and invite you to be part of the adventure. Will you join in, or let this one slip away?

NO MANNERS
Dates:
Every Monday Starting July 21st, 2025 - 6pm
Address:
851 NE 79th St, Miami, FL 33138
Website:
http://chillstable.com/nomanners
Instagram:
http://instagram.com/jimmychillo
Business contact:
mailto:contact@chillstable.com
Reservations through Resy
"will open 2 weeks prior"
Private chef services, events, catering - available on:
http://chillstable.com

Chapters:
0:00 Ed's opener
3:15 Show Start & Pitch
4:06 Who is Jimmy Chill
5:08 What sparked his love for cooking
7:44 His first experience cooking
9:16 His culinary youth
11:30 What you cook to someone you care about?
14:11 Chef Chill on reality TV
16:37 Chefs cook studio in Tel Aviv
18:22 A journey with Celebrity Chef Tom D Aviv
18:50 Coming to America
19:58 Chef's and restauranteurs
22:06 Chill's places to eat
23:43 The story behind Branja
25:10 Tom D Aviv, Milk & Honey, and Branja
27:04 Chef Chill's role in Branja
27:55 Chef Chill's dishes and Branja's vision
32:47 What happened to Branja?
40:00 Overcoming failure
43:28 Chef's Pop Up Announcement!
49:42 How chef deals with criticism in such a high pressure environment?
52:16 The Crack Pie Tease...
54:21 NO MANNERS Pop Up details
55:45 Miami & Service Animals
57:30 Tahini Crack Pie Story
58:57 What chef wants with NO MANNERS?
1:01:00 What Movie character is chef Chill?
1:03:01 What character is Adrian?
1:04:57 What character is Ed?
1:06:06 What chef Chill wants you to feel with his food
1:06:44 Last Call
1:07:01 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 special Father’s Day episode of Fancy Bread, we gather around the table four men, each bringing a unique perspective on fatherhood. From a 22-year-old new dad navigating the joys and challenges of his first year, to a seasoned father of three sharing his wealth of experience. And of course your two host Adrian and Ed who aren’t sure if fatherhood is for them, sparking a lively conversation about what fatherhood means and the lessons it teaches. Check out the chapters below to jump straight to the moments that interest you most!

Check out ATP Appraise the Phrase here:
www.AppraiseThePhrase.com

Follow Mauro:
@whoisruzo

Chapters:
0:00 Ed's opener
2:39 Show Start & Pitch
3:19 Who is Mauro?
4:37 Who is Chris?
8:27 What's a part of pre dad life you didn't know you'd miss?
10:45 What's a part of pre dad life you no longer miss?
15:41 Something you thought you were ready for but weren't?
17:18 An advice on how to balance fatherhood and restaurant life?
24:16 Do you have guilt when leaving your child to work?
25:30 What does father's day look like for you at home and work?
26:58 One thing your baby did that you hat to share with your co workers?
28:31 Checking ID vibe
31:33 What your kids do now that makes it worth it?
33:10 Current relationship with your father?
41:12 How does being a father help you do your job?
43:54 How does your father feel about your job?
49:20 What movie dad you best identify with? Question...
53:42 Chris answer
56:42 Mauro's answer
1:01:32 What actor reminds you of your dad?
1:07:09 Do you see your kids going to eat in a place like the one you work in?
1:08:22 How to stay connected with your kids as they grow older?
1:14:54 Advise for a future dad in the industry
1:18:27 Last Call: How do we feel about having kids?
1:22:39 ATP BOARD GAME coming soon!
1:23:15 @whoisruzo
1:23:55 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

Join us for a deep dive into the world of ‘Fun Dining’ with our special guest, Amin, former Director of Operations at the iconic Barton G. restaurant. In this episode, we explore how Barton G. pioneered the ‘Fun Dining’ trend, blending whimsical presentations with top-tier cuisine. We chat about the evolution of the dining scene, the pros and cons of this playful approach, and what it means for the future of restaurants. If you’re curious about how to balance fun and flavor, this episode is a must-listen!

Chapters:
0:00 Ed's opener
2:37 Show Start & Guest Introduction
4:07 Barton G is a person?
5:12 Amin's role in Barton G
8:59 Is fun-dining still as popular?
10:15 Weakness and strengths of fun-dining
14:41 We = Our achievements
16:09 Who pays? What we give and should get in return
18:03 Personal views vs business views
20:30 Who is fun dining for?
26:01 A shift in the industry?
28:04 Costly vs Expensive
28:53 The Miami vibe formula
31:43 Miami locals & fun-dining
33:34 Coke, A**, & ?...
38:41 High end fun-dining / experience
43:03 How to balance fun-dining
46:07 Ed's view on fun-diners
49:03 If everyone's special, is anyone?
50:20 Fun-dining is a though operation
54:16 Fun-dining in the future
56:54 What is next for Amin
1:00:40 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