In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting in the bowling department at Brunswick and working his way up to becoming a General Manager.

We dive into:

• The work ethic that helped him grow
• The realities and pressure of leadership
• What it takes to manage teams and operations
• And why sometimes taking a step back is necessary for long-term success

This conversation highlights growth, humility, and the importance of understanding your path in hospitality leadership and the restaurant industry.

If you’ve ever stepped into management or questioned your next move, this episode offers real perspective.

🎧 New episodes weekly
📲 Follow @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

If you want, I can also:

• Create a strong YouTube title + thumbnail text
• Write a short IG promo caption
• Or make a more story-driven description 🔥

Got it — here’s the updated, polished podcast description with that added in:

In this episode of 8ighty 6ix, I sit down with Todd Falter to talk about his journey through the hospitality industry—starting at Dunkin’ Donuts, moving into the bowling department at Brunswick, and eventually becoming a General Manager.

We dive into:

• The work ethic that shaped his career from the beginning
• The transition through different roles in hospitality
• The realities and pressure of leadership and management
• And why sometimes taking a step back is the best move for long-term growth

This conversation is about progression, humility, and understanding your path in hospitality leadership and the restaurant industry.

If you’ve ever worked your way up or questioned your next step, this episode will resonate.

🎧 New episodes weekly
📲 Follow @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr

he started ar dunkin donutsFrom Dunkin’ to GM | Work Ethic, Leadership & Knowing When to Step Back w/ Todd Falter

In this episode of 8ighty 6ix, I sit down with Chef Bill York to talk about his journey through the restaurant industry—from Seattle kitchens to hospital food service, and from Front of House to Back of House leadership.

We get into:

• His experience working in Seattle’s food scene
• The realities of working in a hospital kitchen
• Transitioning from FOH management to BOH
• The differences in leadership, pressure, and kitchen culture
• Answering real foodie questions and industry insights

This conversation covers growth, perspective, and what it really takes to navigate different roles in the hospitality industry.

If you’ve ever worked FOH, BOH, or considered making that switch, this episode will give you real insight.

🎧 Available now on Spotify, Apple Podcasts, and YouTube
📲 Follow @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr @_chefvern

Brunch isn’t just another shift — it’s one of the most demanding services in the restaurant industry.In this episode of 8ighty 6ix, we break down what really goes into brunch service, from early mornings and menu changeovers to the higher expectations that come with every plate.Brunch requires a specific skillset — speed, timing, precision, and consistency — all while handling high volume and guests who expect everything to be perfect.We dive into:The challenge of menu changeoversWhy brunch has higher expectationsThe reality of early morning kitchen lifeThe skillset it takes to succeed in brunch serviceIf you’ve ever worked brunch, you know it’s not for everyone.🎧 Available now on Spotify, Apple Podcasts, and YouTube📲 Follow @__8ighty6ix👨🏾‍🍳 Follow Chef Vern Jr @_chefvernjr