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

In this episode of 8ighty 6ix, we dive into what it’s really like working in a hospital kitchen. While many people assume hospital food lacks creativity or quality, the reality is often very different.

We talk about the quality of life that comes with hospital culinary work, the standards behind the food being served, and the level of experience and professionalism you’re surrounded by in that environment. From structure and consistency to the unique mission of feeding patients, staff, and visitors, hospital kitchens bring a different perspective to kitchen culture in the restaurant industry.

If you’ve ever been curious about culinary careers outside traditional restaurants, this conversation offers insight into an often overlooked part of the hospitality industry.

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

In this episode of 8ighty 6ix, I sit down with Joshua Harvey — also known as Chef Vinci — producer, chef, comedian, and actor.

We take it back to where it all started: meeting at the Hilton Atlanta and working together inside Trader Vic’s, navigating hotel kitchens, restaurant culture, and the grind that shapes young chefs.

This conversation dives into:

• The kitchens that built us

• Growth in leadership and identity

• How our cooking styles evolved over time

• The reality and dark side of kitchen culture

• Expanding beyond the line into new creative paths

From hospitality to personal evolution, this episode reflects on friendship, resilience, and what it really takes to grow in the restaurant industry.

If you’ve ever worked in hotels, restaurants, or experienced the intensity of kitchen life, this one will resonate.

🎧 New episodes weekly.
📲 Follow on Instagram: @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr: @_chefvernjr

Welcome to 8ighty 6ix — where we talk about what stays, what goes, and what it really takes to last.

Why do chefs bounce around so much?

In the restaurant industry, it’s normal to see chefs move from kitchen to kitchen. But is it lack of loyalty… or survival?

In this episode of 8ighty 6ix, we break down why so many professionals in kitchen culture switch restaurants — burnout, toxic environments, better pay, growth opportunities, or just chasing something better in their culinary career.

Sometimes it’s about leveling up.
Sometimes it’s about protecting your peace.

If you’ve ever updated your resume after a brutal service, this one’s for you.

🎧 Tap into the hospitality podcast that talks real chef life, restaurant life, and career growth.

📲 @__8ighty6ix
👨🏾‍🍳 @_chefvernjr

Front of House vs Back of House.
It’s a battle that’s been going on in restaurants forever.

In this episode of 8ighty 6ix, we break down the ongoing FOH vs BOH divide—where it started, why it still exists, and how miscommunication, pressure, and misunderstanding keep the cycle alive.

From tipped vs hourly pay to guest-facing stress vs kitchen chaos, this conversation looks at both sides of the line and how each role carries weight the other doesn’t always see. More importantly, we talk about what actually happens when FOH and BOH stop competing and start working together.

If you’ve ever felt unappreciated on either side of the house, this episode will hit home.

🎧 In This Episode:

• Why FOH and BOH clash

• The biggest misunderstandings on both sides

• Pay structure and pressure points

• What changes when the house operates as one team

📲 Follow on Instagram: @__8ighty6ix
👨🏾‍🍳 Follow Chef Vern Jr on IG & TikTok: @_chefvernjr

👍 Like, comment, and subscribe for weekly 8ighty 6ix episodes
🎙️ Available now on Spotify, Apple Podcasts, and YouTube

Every kitchen has a vibe—and you feel it the second you walk in.

In this episode of 8ighty 6ix, we break down kitchen dynamics: the unspoken rules, the personalities, the tension, and the chemistry that can either make a service smooth or turn it into chaos.

From leadership styles and communication to ego, pressure, and trust, this conversation dives into what’s really happening behind the line—and why the dynamic of a kitchen matters just as much as the food.

If you’ve ever walked into a kitchen and immediately thought, “Yeah… this ain’t it,” this episode will hit home.

Available now on Spotify & Apple Podcasts

Watch the full episode on YouTube

Tell me—what makes or breaks a kitchen for YOU?

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Like, comment, and subscribe for weekly 8ighty 6ix episodes