Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
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Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
Jamie Henderson of Wagamama on Food Innovation and Team Culture with Kieron Bailey
Restaurant Talk By Save Fry Oil
34 minutes 26 seconds
3 months ago
Jamie Henderson of Wagamama on Food Innovation and Team Culture with Kieron Bailey
Hosted by Kieron Bailey on Restaurant Talk by Save Fry Oil
Guest
Jamie Henderson - Food Development Chef at Wagamama
18 years in hospitality, 16 years with Wagamama
Started as line chef in Leicester, worked his way up through the ranks
Spent time opening restaurants in the US (New York, Boston)
Currently part of the food innovation team in London
Key Topics Discussed
Early Career & Wagamama Journey
Started at Wagamama Leicester (High Cross) straight out of college at 18
Originally looking for summer work, fell in love with fresh Pan-Asian cooking
The impact of open kitchens and family meal culture
Working alongside memorable characters like "Tom on Teppan"
Food Innovation & Development
Current role in Wagamama's award-winning food development team
Recent trips to Asia with Steve Mangleshot for menu research and cookbook development
Focus on whole vegetables vs. processed vegan proteins
Signature innovations: watermelon tuna, vegan squid using king oyster mushrooms
Kitchen Culture & Leadership
The importance of family meal and team bonding
Mentoring younger chefs using the "Kaizen" philosophy (getting better slowly every day)
Real-time feedback and maintaining standards on the cook line
How teams pull together during busy services
Restaurant Operations
Explanation of Wagamama's unique service style (no starters, fresh-cooked sides)
KDS (Kitchen Display System) technology and its impact
New self-filtering fryer technology and sustainability initiatives
Managing customer expectations around the fresh-to-order model
Personal Insights
What keeps him motivated after 16 years with one brand
The power of relationships with suppliers
Restaurant Talk By Save Fry Oil
Join a rotating lineup of restaurant industry experts as they sit down for one-on-one chats with restaurateurs, restaurant managers, and restaurant marketers. These conversations dive into real stories, hard lessons, and challenges overcome while launching successful restaurants and growing commercial restaurant chains.
We also feature insights from corporate restaurant management experts who bring a broader view of scaling and leading at the enterprise level.
You'll hear everything from building smart restaurants management system strategies to setting up a system for restaurant management and creating better training for restaurant employees. Whether you're an aspiring entrepreneur or an industry veteran, you'll come away with ideas you can put to work in the real world.
