What does it take to grow from a 16-year-old garnish guy to a leadership consultant shaping kitchen culture nationwide?

In this episode of The Leadership Table, host Jason E. Brooks sits down with Simon Zatyrka, founder of Culinary Mechanic, to unpack lessons learned from decades in the trenches of the hospitality industry.

In This Episode, We Cover:
✅ Simon’s journey from the line to leadership
✅ The leadership rejection that became his turning point
✅ Building a positive and productive kitchen culture
✅ Why asking more questions makes you a better leader
✅ The importance of systems, recipes, and communication in restaurant operations
✅ Believing in your team’s desire to succeed

About Simon Zatyrka:
Simon is the founder of Culinary Mechanic, where he helps restaurant leaders streamline operations, build stronger teams, and create sustainable kitchen cultures. Learn more at https://culinarymechanic.com.

Connect with Simon:
LinkedIn: https://www.linkedin.com/in/simonzatyrka/
Instagram: https://www.instagram.com/culinary.mechanic/

Listen & Subscribe:
Spotify: https://open.spotify.com/show/09DHB9DjHpQEcV4SSwstx1
Apple Podcasts: https://podcasts.apple.com/us/podcast/the-leadership-table/id1810437949
RSS Feed: https://feeds.buzzsprout.com/2471668.rss

Follow Jason E. Brooks for more leadership insights:
LinkedIn: https://www.linkedin.com/in/jason-e-brooks/
Instagram: https://www.instagram.com/2LeadnSucceed/
YouTube: https://www.youtube.com/channel/UCpAeHGYZ50evlJ2KjH2oDvQ
X (Twitter): https://twitter.com/2LeadnSucceed

Website:
https://www.jasonebrooks.com

If you found value in today’s conversation, don’t forget to subscribe, leave a review, and share this episode with another leader!

In this episode, Jason E. Brooks welcomes Sam Oches, Editor-in-Chief of Nation’s Restaurant News and Restaurant Hospitality, to explore how storytelling builds culture, shapes brands, and sets the tone for industry leadership. From empathy to media trends, this conversation is packed with insights for every hospitality leader.

In this episode of The Leadership Table, host Jason E. Brooks sits down with Sunny Ashman—Founder & CEO of AmpliSKY Franchise Consulting—for a powerful conversation on what it really takes to build high-performing teams, retain talent, and lead with empathy.

Sunny brings over 15 years of franchise and operations experience at brands like Moe’s Southwest Grill, Cinnabon, and Popeyes. She opens up about her leadership journey, the power of two-minute huddles, why feedback is a gift, and how culture—not just compensation—drives retention.

Whether you're leading a restaurant, managing a brand, or growing your next team of rockstars, this episode will inspire and equip you with practical tools that work.

🎯 Topics We Cover:

• Emotional intelligence and trust
• The power of team huddles and onboarding
• Why retention is about belonging
• Mentorship, GLEAM, and WiRL insights
• Building leadership without micromanaging

🎧 Listen now on your favorite podcast platform or YouTube.

🔗 Connect with Sunny Ashman: https://www.linkedin.com/in/sunnyashman
📢 More leadership tools: https://jasonebrooks.com
🎙️ RSS Feed: https://feeds.buzzsprout.com/2471668.rss
🟡 Buzzsprout Episode: https://www.buzzsprout.com/2471668/episodes/17261583

In this episode of The Leadership Table, Jason E. Brooks sits down with Danny Klein, Editorial Director of QSR and FSR, to explore how communication, storytelling, and cultural consistency shape great restaurant brands.

🎙 Topics include:

• Why storytelling is more than marketing
• Hiring for culture (not just skill)
• Lessons from Chick-fil-A, Taco Bell, and emerging brands
• How Danny's “CEO to CEO” approach connects the industry
• One fishing tournament story that changed his entire leadership mindset

📍 Recorded via Riverside.fm
📲 Connect with Danny on LinkedIn: https://www.linkedin.com/in/danny-klein-1a230752
🗞 Subscribe to QSR & FSR: https://www.qsrmagazine.com / https://www.fsrmagazine.com

🔔 Subscribe for more leadership insights:
Spotify | Apple Podcasts | YouTube | Buzzsprout

Until next time—Manage | Lead | Coach | Repeat.

In Episode 2 of The Leadership Table, Jason E. Brooks sits down with Angelo Esposito, Co-Founder & CEO of WISK.ai, to uncover how better inventory management can completely transform hospitality operations.

From reducing food waste and overpouring to mastering cost of goods sold and building team trust, Angelo shares hard-earned lessons from the frontlines. Learn why communication—not control—is the secret to better systems, how WISK integrates with 60+ POS platforms, and why “time back, passion forward” is more than a slogan. If you're trying to run a tighter, more profitable operation without losing your soul, this episode is for you.

🔗 Learn more at wisk.ai
🎙️ Connect with Angelo:
• LinkedIn
• Instagram
• Wisking It All Podcast on Spotify

🔥 Key Takeaways:

• Proper inventory control directly impacts profitability.
• Communication builds team buy-in and reduces resistance.
• Avoid top mistakes: poor organization, not involving team in tech, and choosing software too quickly.
• Automation in back-of-house is the next big leap for hospitality.
• “Every athlete in the world has a coach”—and so should operators.