In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “manifestation” is less about wishful thinking and more about clear intentions backed by consistent action.

Chapters:
0:00 Ed's Opener
0:23 Show Start + “Quality Control”
1:16 What “Pivoting” really means?
3:06 I’m reaching my end as a server
5:34 Why people pivot?
8:23 “Top of the mountain… now what?”
10:13 Dunning–Kruger + restaurant disappointment rant
14:17 What made them bad (service/food specifics)
20:44 1-3 Tools for a successful pivot
24:57 The baked good argument (chef vision vs guest preference)
29:27 “Customer is always right” (full quote + meaning)
32:24 “We don’t build salads here” + you-build-it-you-bought-it
35:12 How we learn as adults (shorts vs targeted learning)
37:58 Metroidvania learning analogy
40:50 Undercover Boss + large-table “who pays?”
45:34 Manifestation (practical vs woo) + actionable framework
49:39 Adrian's Closer: self-governance + staying the course


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 FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with a look ahead to 2026! Share your star rating answers on the comments! 😁

Chapters:
0:00 Final Episode of 2025: 26 Drops, 52 Weeks
1:30 Gratitude Roll Call: Guests, Fans, and the Team
4:32 New Topic: Do You Need to Be Liked at Work?
12:04 How to Be Liked at Work: The Server Playbook
21:14 Restaurant You Found This Year
23:04 Where Fancy Bread Is Going: “Fancy Bread on the Road”
23:50 Restaurant That Closed
27:15 The Middle Is Disappearing: Cheap vs Splurge Dining
29:05 Moment of Silence for the Fallen (Staff + Spots)
29:32 Did You Get Written Up This Year? (Likeable Wins)
30:07 Christmas Miracle: The 13-Week Shutdown That Worked
31:16 Life Goals Reset: Heart vs Logic
32:27 Game Time: Rating Table Types 1–5 Stars
52:46 Last Words: Stop Rewarding Trendy Restaurants
53:59 2026 Rule: Actions Are the Only Truth

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 FancyBread Live, Adrian and Ed dive into the Top 100 Independent U.S. Restaurants List by Restaurant Business: how the list is made, why it matters, and Ed’s take on the restaurants he’s personally visited on the list. The conversation then shifts to the heated debate: Is a service charge a tip or a fee? Ed runs the numbers to help make sense of how it actually works, and brings the topic of guest math and how to deal with it. Also Ed expresses his feelings towards a liquor rep situation, and we wrap up with how stories and words are what sell products in restaurants.

Chapters:
0:19 Show Start
0:38 Explained: The Top 100 Independent Restaurant List
5:37 Why the Top 100 List Matters to the Industry
7:20 Ed’s Insights on Restaurants He’s Visited on the List
9:31 Why the List Matters for Guests
10:08 Why the List Matters for Servers
12:54 Fan Shoutout: Community Spotlight
13:27 Ed’s Approach to Training the New Hire
19:38 Is a Service Charge a Tip or a Fee?
20:41 Service Charge by the Numbers
23:53 Be Careful What You Wish For: Service Charges Explained
29:57 How Service Charges Benefit Guests
32:10 Ed vs. Liquor Reps: How Stories Sell Products
45:43 Last Words
46:24 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