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

In this episode of FancyBreadMiami, Adrian and Ed, joined by Camilo and Ricky, dive deep into the role of server assistants (S.A'.s). They explore what S.A.'s do, their key responsibilities—from water maintenance to table resets—and how they interact with servers. You’ll hear candid thoughts on how S.A.'s feel about Adrian and Ed, tips on moving from SA to server, and even a tasting of Mark’s Artisanal Pizzeria.

0:00 Ed's Opener
1:49 Show Start
3:02 Camilo & Ricky's experience in the industry
5:09 What does a Server Assistant do?
6:22 Let's try that question one more time
8:52 The 4 pillars of a Server Assistant: 1) Water maintenance
11:26 Talk to your SA!
15:24 Do you keep serving water after payment?
18:03 Pillar 2) Table Maintenance
20:59 When you think you are helping (Toe Stepping)
26:09 Pillar 3) Table Reset
32:14 Pilla 4) Restock
34:34 What do SA's say about Ed
37:54 What do SA's say about Adrian
41:37 How servers feel about their SA's
42:59 How are SA's picked? 1-4
47:34 Learning from Servers to become one
49:38 Tasting Marc's Artisanal Pizzeria
51:04 What you need to move up from SA to Server
56:13 Stepping Up
58:05 Good cop, bad cop
1:01:20 If you don't like it, well work from there
1:05:50 Physical contact with guest
1:08:04 Sending items not ordered
1:10:47 Agresive Assisting
1:12:32 Last Call: Cheap fuck of the week

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 FancyBreadMiami, Adrian and Ed dive into the nuances of restaurant etiquette and social skills. They tackle the tricky scenario of handling a guest who raises their voice at you as a server—what you can do and what you should do to keep things professional. Plus, they dive into the often-asked question of dealing with separate checks in a fine dining setting. While it’s not the norm, they share insights on how to navigate those requests smoothly. Additionally, Ed shares his views on the role of restaurant promoter and well, you can find that on the chapters bellow.

0:00 Ed's Opener
0:27 Show Start & Updates
3:20 Art Basel: Etiquette & Social Skills
7:08 Ed's View on Restaurant Promoters
17:54 When a guest is raising his or her voice at you
30:03 Food Battle: Adrian & Breakfast
33:38 Paying the Bill in a Upscale Restaurant
52:08 Airline Redundancies
54:44 Adrian's Closer & Last Words

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, 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