In this episode, Justin and Ray break down the $1,500 per person Noma pop-up coming to LA, and why it actually makes sense. They also discuss feeding your staff during a shift, the rise of the Co-Chef trend, and Square's new "Neighborhoods" feature. #noma #la #chef #chefreacts

This video contains copyrighted material used under the principles of fair use as defined in Section 107 of the U.S. Copyright Act. The content is used for purposes such as commentary, criticism, education, and analysis. All clips are used in a transformative manner, with original commentary and insights added to provide new meaning and context.Credit to Detroit 75 Kitchen for the reaction videoLinks:

• Noma’s LA Pop-Up

• The Rise of the Co-Chef

• Square “Neighborhoods” Restaurant Tool

• Let Your Staff Eat for Free (YouTube)

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In this episode, Ray breaks down how restaurants are using CPG-branded foods to totally transform their brand. He also discusses the Wegmans surveillance controversy, how TikTok is used in food R&D, how Portillo's loyalty program is boosting sales, and why you should not leave the food industry.#restaurant #chef #portillos #careeradvice #momofuku #davidchang

Links:

• Wegmans Issue (Grubstreet)

• Wegmans Issue (Gothamist)

• Wegmans Issue (Grocery Dive)

• Rise of Restaurant CPG (Bloomberg)

• TikTok Food R&D

• Portillo’s Loyalty Program

• Reddit Thread (Kitchen Confidential)

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In this episode, Justin and Ray react to Wonder and its goal of creating automated kitchens. They also break down the new food pyramid and how this affects school lunches, and give advice to a chef looking to break out on their own early in their career. Justin offers questions you should ask yourself in 2026 to ensure you have a productive and efficient year in your career.Questions: Individual Contributor- What am I doing the “default” or “previous” way, and what upgrades or changes would help me?- How can I measure my progress in a way that leads to improvement- Timer, pedometer, calculating ratios (ie, units/minute)- How do I perceive and respond to feedback?Manager-How can I work for my team to support them in their tasks?- When encountered with a problem, obstacle or issue, what’s the skill gap that can explain (and prevent) this?- Where do I land on the “helpful” pyramid?Entrepreneur- What is the audience screaming at the screen for you to do?- Do I need more resources vs resourcefulness?- What created vs drained energy this year? - You can’t compete with the person who’s having fun - Self awareness has taught me the answer is often times already in youLinks:

• Wonder Robotic Kitchens

• Can School Lunches Ditch Ultra-Processed Foods?

• Reddit Advice (Line Cooks)

  
  

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In this episode, Ray discusses how the City of Buffalo is contemplating paying the Michelin Guide for recognition, and what it could mean for the city. He also covers how Sweetgreen could bounce back in 2026, the worrying trend of surveillance pricing, DoorDash integrating with ChatGPT, and much more. Links:

• Buffalo Getting MICHELIN Guide?

• Smaller Slop Bowls (Bloomberg)

• DoorDash + ChatGPT Partnership

• Shoppers Spending More on Grocery in 2026

• Instacart Surveillance Pricing

• Jim Beam Halts Production

  
  

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Justin and Ray spend 90 minutes discussing their predictions for the food industry in 2026. They go over the realistic outcomes they believe will happen in the next year, and make some wild predictions based on their reporting over the past year.#restaurant #linecook #foodindustry #2026 Links:

DoorDash AI App (Zesty)

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In this episode, Justin and Ray discuss 2025 in the food industry. They discuss how fast-casual concepts failed, prevailing consumer trends in dining out, and lessons learned for restaurant operators. They also look at CPG lessons, the death of food influencers, and much more. #restaurant #restaurantindustry #costofliving #business #finance

• MICHELIN Guide Southwest

• Andrew Yeung X Post

• YUM! Brands Food Trends Report

• Restaurant Innovators 2025 (7shifts)

• US Private Label Sales to $280B (Supermarket Perimeter)

• NYT 2025 Trends Recap

• James Beard Restaurant Industry Report 2025

• NRA Late 2025 Economic Outlook

  
  

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In this episode, Justin breaks down Michelin's new Grapes designation and what it means for the wine industry. He also shares a Bloomberg review of EMP that is surprisingly critical, as well as the rise of private dinner clubs in 2026. Ray shares what makes a four-star restaurant, in the New York Times Critics' own words. He also discusses how pizzas are getting smaller and more expensive, and the groundbreaking lawsuit by California against food companies over ultra-processed food. #michelin #wine

Links:

• Michelin Grapes Distinction

• NY Times Four-Star Breakdown

• Bloomberg on EMP

• Smaller Pizza, Fewer Toppings

• Private Dining Clubs on the Rise

• Chef2Nite

• California Lawsuit (Ultra-Processed Foods)

  
  

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In this episode, Ray breaks down the risk Italian pasta faces due to tariffs and how implementing this policy could literally halt pasta exports from Italy. He covers Chipotle's new Thanksgiving strategy, AI-slop Thanksgiving recipes, and how restaurants are winning diners over to grocery this holiday. He also discusses the disgusting story about a Campbell's Soup VP, the odd case of a dine-and-dash influencer, the closure of a Tyson Beef Plant, and some important GLP-1 data.

Links:

• Pasta Apocalypse (NYT)

• Pasta Tariffs (Grub Street)

• Chipotle Thanksgiving Strategy

• Thanksgiving AI “Slop”

• Thanksgiving Restaurant Sales

• Campbell’s Soup VP Lawsuit

• Dine-And-Dash Influencer (NYT)

• Tyson Plant Closure

• GLP-1 2030 User Prediction

  
  

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