The Off The Menu Podcast

A restaurant can be packed on Friday and Saturday night and still struggle to survive. So where does all that money actually go?
This week on The Off The Menu Podcast, Wal and Joel sit down with restaurant consultant Mark Moeller, founder of The Recipe of Success, to break down the surprisingly difficult economics of running a restaurant.
With more than four decades in the restaurant and hospitality industry and experience working with more than 400 restaurant concepts, Mark explains why great food alone isn’t enough to make a restaurant successful. We dig into food and labor costs, rent, supply chain pressures, menu pricing, staffing, and the countless operational details that can make or break a restaurant.
Mark also explains why restaurant prices have climbed so dramatically, how a busy restaurant can still lose money, what owners actually take home, and why—despite all the challenges—people still dream of opening restaurants of their own.
Plus, Joel gets a quiz designed especially for him, and the guys settle one of the great dining debates: are buffets wonderful, terrible… or somehow both?

How fresh is the food on your plate—and does it really make a difference?
Chef Andrew Smith believes it does. After nearly two decades in New York City kitchens, including more than 10 years at Tom Colicchio’s acclaimed River Park, Andrew has seen firsthand what happens when chefs build a closer connection to the people who grow their food.
In this episode, Andrew takes us inside River Park’s remarkable urban farm—built from 7,000 milk crates in the middle of Manhattan—and explains how ingredients could go from the farm to a restaurant kitchen just steps away. He also shares his journey from teenage dishwasher to fine-dining chef to Culinary Director at Great Performances, one of New York City’s premier catering and events companies.
Along the way, we explore what “farm-to-table” really means, why a perfectly shaped grocery-store tomato may not taste anything like one picked ripe from a local farm, and why Andrew believes reconnecting chefs and consumers with local farmers can lead to better food.
Plus, Wal, Joel and Tom reveal their guilty-pleasure foods—and discover that a charcuterie board definitely does not count.

Freedom a la Carte started with a simple idea: give survivors of human trafficking a safe place to work, earn a paycheck, and begin rebuilding their lives. What started as a food cart has grown into an award-winning catering business, café, and organization providing long-term support to hundreds of survivors.
In this episode of The Off The Menu Podcast, we sit down with Vanessa Torres, Program Director at Freedom a la Carte and a survivor of human trafficking herself.
Vanessa takes us inside the organization and explains how food and employment became the foundation for something much bigger. Through workforce development, housing assistance, career support, community, and other services, Freedom a la Carte helps survivors build the skills and stability they need to move forward.
We also talk about the realities of human trafficking, how Vanessa's own experience shapes the work she does today, and why recovery doesn't simply end when someone escapes exploitation.
It’s a remarkable story of how a restaurant and catering operation became a place for people to find community, independence, and a second chance.
 

What started with a beer fridge on a front porch and homemade chocolate Buckeyes has grown into a thriving candy business selling thousands of Buckeyes a week—and even serving fans inside Ohio Stadium.
In this episode of The Off The Menu Podcast, we sit down with Alicia Hindman, founder of The Buckeye Lady, to hear how she went from working as a high school guidance counselor to building a business around one of Ohio’s most iconic treats.
Alicia shares how she started selling Buckeyes during the pandemic, how her signature stuffed Buckeyes came to be, and how she grew the business from her home kitchen to a storefront of her own.
We also talk about the risks of leaving a secure career, growing a food business without growing too fast, her appearance on NBC Sports, selling Buckeyes inside Ohio Stadium, giving back through Bucks for Pups, and her effort to make the Buckeye Ohio’s official state candy.
It’s a story about taking a chance on an idea, believing in what you’re building, and turning a simple chocolate-and-peanut-butter candy into something much bigger.

Barbecue is one of America’s most beloved foods—but how did it become the barbecue we know today?
In this episode of The Off The Menu Podcast, we sit down with two-time James Beard Award winner, food historian, and author Adrian Miller to explore the history of American barbecue and the enormous influence Black pitmasters, cooks, and entrepreneurs have had on its evolution.
Adrian takes us from barbecue’s Native American roots through the American South, where enslaved African Americans became the cooks behind massive community barbecues and helped develop traditions that would spread across the country. After emancipation, Black pitmasters turned those skills into businesses and helped establish barbecue cultures in communities throughout America.
We also explore how regional styles developed, why Kansas City, the Carolinas, Memphis, Texas, and Chicago all approach barbecue differently, and the great sauce-versus-no-sauce debate.
 

That extra virgin olive oil in your pantry. The Parmesan you sprinkle on pasta. The honey in your tea. Even the seafood you order at your favorite restaurant. How sure are you that you're actually getting what you paid for?
This week on The Off the Menu Podcast, Wal, Joel, and Tom sit down with award-winning journalist and New York Times bestselling author Larry Olmsted, author of Real Food, Fake Food, to uncover the surprisingly lucrative world of food fraud.
Larry explains how everyday foods can be mislabeled, adulterated, diluted, or completely counterfeited—and why some of the foods we pay a premium for are among the biggest targets. We dig into olive oil, honey, seafood, coffee, Parmesan cheese, wine, and more, while learning what consumers can do to spot the real thing.
It's an eye-opening look at what's really on our plates—and fair warning: you may never look at your pantry the same way again.

Grocery prices have climbed dramatically in recent years—but why are we paying so much more, and is there anything shoppers can actually do about it?
In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with Andy Ellwood, founder of Stretch AI, to unpack what’s really happening with grocery prices. Andy explains why prices have risen so quickly, how grocery stores determine what you pay, why the same product can cost more at one location than another, and how loyalty programs, coupons, electronic price tags, and shopper data all factor into the equation.
We also explore how Stretch AI is using technology to compare the cost of your entire grocery list across nearby stores—and potentially help families save hundreds or even thousands of dollars a year.
If your grocery bill keeps getting bigger and you’re wondering where all that money is going, this episode is for you.

In Part 2 of this special two-part conversation, Denny Lynch takes us beyond the Wendy's success story and into the deeply personal legacy Dave Thomas wanted to leave behind. Denny talks about the creation of the Dave Thomas Foundation for Adoption, an organization that has helped thousands of children find permanent, loving families. In addition, we discover Dave’s biggest regret.
It's a heartfelt and inspiring conclusion that reveals the man behind the Wendy's brand and the legacy that mattered most to him.
Whether you're a Wendy's fan, an entrepreneur, a business leader, or simply appreciate stories of purpose and impact, this episode offers an unforgettable look at one of America's most admired business icons.
 

Dave Thomas built one of the world's most successful restaurant brands—but the real story behind the founder of Wendy's is even more remarkable.
In Part 1 of this special two-part episode, we sit down with Denny Lynch, Dave Thomas' longtime communications executive, trusted confidant, and author of Call Me Dave. Drawing from decades spent traveling alongside Dave, Denny shares never-before-told stories about the humble entrepreneur who transformed the fast-food industry.
Discover how Dave's difficult childhood shaped his values, what he learned from Colonel Harland Sanders, why authenticity made him America's most trusted restaurant spokesman, and how one small hamburger stand grew into the Wendy's empire.
Whether you're a Wendy's fan, a business leader, an entrepreneur, or simply love stories about extraordinary people, this episode offers a rare behind-the-scenes look at one of America's most beloved business icons.
 

We're taking a short summer break, but before we hit the road, we're talking about one of our favorite subjects: vacation food. In this special mini-episode, Wal and Joel share their picks for the top food destinations to visit, the dishes that make those places worth the trip, and the meals they're most excited to enjoy on their own upcoming vacations.
From iconic local specialties to can't-miss restaurants and food traditions, it's a lighthearted conversation about the meals that turn a good trip into a great one. Grab a snack, start planning your next getaway, and join us for a quick serving of food-inspired wanderlust.
The Off The Menu Podcast will return soon with new guests and new stories. Until then, happy travels and happy eating!