In this episode, I break down how GLP-1 drugs are already affecting consumer spending and what restaurants need to do to be prepared. I then focus on decision-making and how it can better your career, using real-world examples from those within the Line Cook Nation. From there, we discuss a NY Times article sharing nine food predictions for restaurants that I believe to be a very accurate assessment of what may come.
LA Times Link: https://www.latimes.com/food/list/los-angeles-restaurants-providing-food-shelter-evacuees-first-responders-fire
Eater LA Restaurants Link: https://www.eater.com/
NY Times Link: https://www.nytimes.com/2024/12/31/dining/food-eating-predictions-2025.html
Food Dive Link: https://www.fooddive.com/news/glp-1-drug-use-cuts-grocery-spending-by-6-study-finds/736313/
CSP Link: https://www.cspdailynews.com/foodservice/circana-talks-profound-impact-glp-1-drugs-have-spending-food-beverages-more
In this episode, I chat with Arturo Rojas. Arturo is the CDC for Antico Nuovo, a restaurant based in Los Angeles, California. In this episode, we discuss kitchen leadership, the unique cooking setup his kitchen offers, and how he manages creativity and consistency within one of LA's hottest restaurants this year.
Arturo's Instagram Handle: @hungry_with_passion
Antico Nuovo website: https://www.anticonuovo-la.com/
In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thoughts on Taco Bell's new coffee concept and celebrate 6 years of the brand.
Links:
Viral Threads Post: https://www.threads.net/@linecookthoughts/post/DCzCboVuIzN
Reddit Thread: https://www.reddit.com/r/linecooks/comments/1gtlc1t/how_to_improve_fast_with_only_1_shift_a_week/?rdt=53431
Taco Bell: https://fortune.com/2024/12/09/taco-bell-live-mas-cafe-pilot-bellristas-mcdonalds-cosmc-starbucks/
7 Brew: https://7brew.com/about-us/
In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.
In this episode of the Line Cook Thoughts Podcast, Ray reflects on his return after a year-long hiatus, sharing insights on the restaurant industry, advice for new cooks, and the recent resurgence of Chili's. He emphasizes the importance of support in the kitchen, the value of learning from mistakes, and the significance of mental and physical health in the culinary profession. The episode also explores the evolving landscape of the food industry and the podcast's future direction, focusing on current trends and valuable lessons for both cooks and restaurant operators.
Links:
Chili's CNBC: https://www.cnbc.com/2024/09/14/heres-why-americans-are-going-back-to-chilis-.html
Chili's Read The Joe: https://readthejoe.com/business/chilis-serves-up-comeback-with-more-focused-menu-value-oriented-items/
Reddit: https://www.reddit.com/r/cooks/comments/1gdogry/new_job/
On this solo episode, I start off by reflecting on the 5 years I have spent working on Line Cook Thoughts. A huge thank you to all those who listen and have supported this brand the last 5 years. I am truly grateful. After this, I talk about CosMc's, the new beverage-focused brand launched by McDonald's, and what we should take away from this launch. Finally, I discuss the sentencing of a customer to two months of fast food work after they threw their food at a Chipotle employee.
Link to the newsletter: linecookthoughts.com
Link to QSR Magazine CosMc's coverage: https://www.qsrmagazine.com/story/mcdonalds-unveils-cosmcs-its-answer-to-the-growing-beverage-segment/
Link to National Post Fast Food Sentencing Story: https://nationalpost.com/news/woman-sentenced-to-fast-food-job-after-hurling-burrito-bowl-at-chipotle-employee
In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more.
You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/
Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com
On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more.
Links:
Website chefbrotherluck.com
Facebook @chefbrotherluck
TikTok @chefbrotherluck
LinkedIn @chefbrotherluck
Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/
Line Cook Thoughts Newsletter: linecookthoughts.com
