Burnout isn't a badge. It's a leak. Chef Patrick Cassata and I get under the hood on what actually keeps kitchens running: leadership reps, clean handoffs, and systems that protect people and profit. We talk delegation without martyrdom, expectations that stick, and why hospitality is the job even when tickets stack. Patrick's path from McDonald's rushes to leading an eight-figure operation is a masterclass in operational clarity. If you're an independent restaurant fighting drift, this one's a field manual.

Connect with Patrick Cassata

Instagram: https://www.instagram.com/chefonthehook/
LinkedIn: https://www.linkedin.com/in/patrick-cassata-b4585425/

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

If your team is guessing instead of executing, this episode is your tune-up. Zana Devine grew up inside hotels and restaurants, then spent years building cultures where standards stick, onboarding is consistent, and language turns conflict into loyalty. We break down fundamentals that actually move numbers: one way of doing things, training that equips people to win, and respectful scripts for tough moments. For independent restaurant operators who need operational clarity, this is a playbook you can run tomorrow.

Connect with Zana Devine

Youtube: https://www.youtube.com/@zanadevinehospitality

Instagram: https://www.instagram.com/zanahospitality/

LinkedIn: https://www.linkedin.com/in/zdh-rnr/
Book: "Build to Serve, Train to Lead" on Amazon

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

You don't scale a taquería with vibes—you scale it with standards. In this episode, Jesus "Chuy" Mendez (Salud, Birmingham) shows how culture plus simple, repeatable systems drive operational clarity you can taste at the table. We get into writing real recipes (no "secret pinch"), rewarding the right behaviors, passing health inspections with confidence, and Chuy's rule of hospitality: remove inconveniences before guests ever notice. This is kitchen leadership for independent restaurants that need consistent food, clean shops, and a crew that gives a damn.

You'll learn:

• How to turn SOPs into pride, not paperwork

• Why visible recognition beats speeches

• Fast-casual moves that keep lines tight and standards high

• Where chef culture helps—or hurts—consistency

If you're ready to tighten restaurant systems, lead better, and build a culture that lasts, subscribe for weekly, operator-first tools.

Connect with Jesus "Chuy" Mendez
Website: https://www.saludbham.com/
Salud's Instagram: https://www.instagram.com/saludbham/?hl=en

Jesús's Instagram: https://www.instagram.com/jmf1988/?hl=en

emaili:chuy@saludbham.com

Connect with Simon
Email: simon@culinarymechanic.com
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com