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Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **T ...
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The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions
Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
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Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus yea ...
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Unlocking Restaurant Success with Seth Temko: Innovations, Strategy, and Market Penetration Insights
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In this episode of the Restaurant Technology Guys podcast, Jeremy Julian is joined by hospitality tech veteran Seth Temko of Full On Strategy. Seth shares insights from his 25 years in the industry, discussing his various roles in pioneering restaurant tech initiatives and innovations. They delve into Seth's newest venture, Full On Strategy, a cons…
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This is a Vintage Selection from 2005 The Banter The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice. The Conversation The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside Trac…
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The Banter The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe?? The Conversation The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade a…
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Succeeding in the Restaurant Industry with NRN's Sam Oches In this episode, Jeremy Julian hosts Sam Oches, Editor in Chief of The Nation's Restaurant News, to discuss significant trends and insights shaping the restaurant industry in 2025 and beyond. Sam highlights the success strategies of top restaurant brands like Texas Roadhouse, Chick-fil-A, R…
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This is a Vintage selection from 2007 The Banter The Guys discuss a new breakfast treat and questionable reviewer tactics. The Conversation The Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and …
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The Banter The Guys read about a food group that works as a de-stresser. The Conversation The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast. The Inside Track Th…
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This is from an in-person wine tasting with Chris Dearden The Conversation The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region …
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Restaurant Tech Innovations: AI, Dynamic Pricing, and Future Trends with Joe Gaskowski In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Joe Gaskowski, Senior Editor at Restaurant Business, to discuss the state of the restaurant industry, especially casual dining, and future technological trends. They talk a…
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This is a Vintage Selection from 2006 The Banter The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples. The Conversation The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of abs…
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The Banter The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish. The Conversation The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping…
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Innovating Consistency: Donato's Pizza with CEO Kevin King In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Kevin King, the CEO of Donatos Pizza, a legacy brand based in Columbus, Ohio. Kevin shares his journey in the restaurant industry, including his return to Donatos, and discusses the company's unique v…
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This is a Vintage Selection from 2011 The Banter The Guys talk about the serious issue of migrant farm workers (yes, back in 2011) and who will pick the food if we don’t let them do it. The Conversation The Restaurant Guys meet with Jon Taffer after his first season of the hit show Bar Rescue. He shares how he came to this line of work and they all…
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The Banter The Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The Conversation The Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. T…
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Navigating Tariffs and Technology: Insights from Canada's Restaurant Guy, Jay Ashton In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Jay Ashton, known as Canada's Restaurant Guy. They delve into the non-political impact of regulations, especially tariffs, on the restaurant industry in both Canada and the U…
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The Banter The Guys discuss the role of the bartender. With great power comes great responsibility…and some amusing stories. The Conversation The Restaurant Guys talk with Kim Severson of the New York Times about her recent assessment of The Joy of Cooking in its past and present iterations. They go on to discuss a novel product: Brooklyn-Style piz…
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The Banter The Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind. The Conversation The Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challen…
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Unlocking Restaurant Success: A Deep Dive with Matt Plapp on Marketing and Loyalty In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Matt Plapp, a seasoned marketing expert in the restaurant industry and CEO of America's Best Restaurants. Matt, also known as the Chief Energy Officer, shares insights on creat…
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This is a Vintage Selection from 2010 The Banter The Guys tell about the wonderful and enormous Vinitaly Wine Festival that they just attended along with a story about a Verona closer to home. The Conversations The Restaurant Guys are in Italy at Vinitaly Wine Festival! They walk the listeners through the wine supply chain from proprietor Silvia Va…
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The Banter The Guys discuss keys to having a great restaurant experience. Find out what happens when one is missing. The Conversation The Restaurant Guys host ground-breaking (literally) wine guy Michael Juergens who has championed wine-making in Bhutan. Hear the story of how that has come to fruition as well as the future and impact of Bhutanese w…
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Boosting Restaurant Revenue with Digital In-Venue Advertising: A Conversation with Can from Finch
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In this episode of the Restaurant Technology Guys podcast, Jeremy Julian, CRO of Custom Business Solutions with over 25 years in restaurant tech, hosts Can, a serial entrepreneur and founder of Finch. Finch offers innovative digital media platforms tailored for restaurants, allowing them to advertise in-house specials and sell screen time to third-…
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This is a Vintage Selection from 2005 The Banter The Guys colorfully mock the snobbery of the authors of a travel guide. The Conversation The Restaurant Guys talk with the Caviar Queen, Deborah Keane of Tsar Nicoulai Caviar about the caviar situation in the world and in the U.S. You’ll be getting out your mother-of-pearl spoon by the end of the epi…
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The Banter The Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion. The Conversation The Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. Th…
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The Banter The Guys do a taste test of a product that was released and then repealed. Find out when sugar is a preferred ingredient. The Conversation The Restaurant Guys welcome Brian Miller to New Jersey! Brian is known in NYC for being a tiki pirate captain bartender. Now he’s heading up a bar in a 300 year old inn. Hear about what’s old, what’s …
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In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Alicia Kelso, Executive Editor for Nations Restaurant News. They discuss a wide array of topics, including Alicia's extensive background in restaurant journalism, the current and future trends in the restaurant industry, and the impacts of automation and tech…
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The Banter The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy. The Conversation The Restaurant Guys speak with Andrew Carmellini, acclaimed chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient…
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