In this episode of Everything HR’s Culinary Conversations, we sit down with Steven Pursley, Chef and Owner of Menya Rui, one of St. Louis’ most celebrated ramen shops. Steven shares his journey from studying authentic ramen in Japan to testing recipes with friends and family and eventually hosting pop-ups to perfect his dishes. After years of honing his craft, he opened Menya Rui’s brick-and-mortar location following the challenges of COVID. Now, with his restaurant thriving, Steven hints at his vision for a new concept—a unique location with its own ramen style—and discusses the complexities of running two distinct restaurants. Tune in for insights into his path to success, the art of ramen, and the evolving world of culinary entrepreneurship!

In this episode of Culinary Conversations, we chat with Kate and Bob Carpenter, the creative minds behind Sunny Side Kitchen in Escondido, CA. After being laid off, Kate seized the chance to turn her love for baking into a business, starting with baked goods and sandwiches at local markets and bars. With Bob’s encouragement, they opened a brick-and-mortar location, transforming breakfast and lunch into a community favorite. Hear how they tested recipes, took feedback, and grew a small idea into an award-winning eatery!

In this episode of Becca's Breakdown on the Everything HR Podcast, we dive into the complexities of today’s job market from both sides of the hiring process. We discuss the challenges candidates face, including the time commitment, the role of education and experience, and the intense competition that comes with our increasingly connected world. We also explore generational differences in workplace culture and why landing a job can feel harder than ever. Tune in for a deeper look at the evolving job search landscape and insights for navigating it!

In this episode of Culinary Conversations, we sit down with Drew McLeod, owner of Savour, one of Yelp’s Top 100 Restaurants. Drew shares his journey as a serial entrepreneur, including how his first restaurant failed after just 7 months, his experience owning both independent restaurants and franchises, and his unique management style. We also explore Savour’s distinctive schedule—only open 22 hours a week and closed on all major holidays. Tune in for invaluable insights on leadership, resilience, and success in the restaurant industry.

Welcome back to Becca’s Breakdown, where we dive into key lessons from our Culinary Conversations! In this episode, we explore insights from Jason Kennedy, Head Chef of Infinite Wonder Productions and Jasna Ostojich, founder of Podular.

We discuss Jason's unique pop-up restaurant model, his approach to team buy-in, and balancing passion with part-time work. Jasna shares her perspectives on managing rental costs, asking the right questions, and navigating startup expenses. Rebecca and Manuel also cover their views on the importance of time management, happiness, and ignoring advice from people whose lives you wouldn’t want to emulate!

In this episode of Culinary Conversations, we sit down with Marvin Kinney, Owner and Operator of R Town Pizza in Reno, Nevada. Marvin shares his journey of building his Detroit-style pizzeria from the ground up, including the year-and-a-half-long construction process and the unexpectedly challenging “soft open” that led him to shut down the restaurant the very next day to address critical issues in the kitchen. Despite the rocky start, Marvin’s focus on community connection and the humanity of the restaurant industry has earned R Town a cherished spot in the community and a place on Yelp’s Top 100 list. Marvin also dives into the challenges of scaling while maintaining quality and connection.