A Fire, a Do-Over & The Bear | Brian Lockwood
Why This Episode Matters
What it takes to reopen a restaurant after a fire shuts it down just three days into business.
How a shared-space kitchen becomes a lesson in building one restaurant team.
What went into training Jeremy Allen White for The Bear and that restaurant professionals find the show almost too real.
Why the smallest service and design decisions can shape an entire dining experience.
Banter
Can airport pizza outperform a Chicago pizza restaurant? Francis and Mark compare deep-dish disappointments, Detroit-style discoveries, and a dropped cleaning rag that should have prompted…
The skinny
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