Line Cook Thoughts

In this episode, Ray returns to share the work he has been doing over the past year, co-hosting the Repertoire podcast with Justin Khanna. He reflects on the Line Cook Thoughts podcast, nd previewLinks: 📺 Repertoire YouTube ChannelSubscribe on YouTube🎙️ The Repertoire PodcastListen on Spotify

In this episode, I break down how GLP-1 drugs are already affecting consumer spending and what restaurants need to do to be prepared. I then focus on decision-making and how it can better your career, using real-world examples from those within the Line Cook Nation. From there, we discuss a NY Times article sharing nine food predictions for restaurants that I believe to be a very accurate assessment of what may come. LA Times Link: https://www.latimes.com/food/list/los-angeles-restaurants-providing-food-shelter-evacuees-first-responders-fire Eater LA Restaurants Link: https://www.eater.com/ NY Times Link: https://www.nytimes.com/2024/12/31/dining/food-eating-predictions-2025.html Food Dive Link: https://www.fooddive.com/news/glp-1-drug-use-cuts-grocery-spending-by-6-study-finds/736313/ CSP Link: https://www.cspdailynews.com/foodservice/circana-talks-profound-impact-glp-1-drugs-have-spending-food-beverages-more

In this episode, I chat with Arturo Rojas. Arturo is the CDC for Antico Nuovo, a restaurant based in Los Angeles, California. In this episode, we discuss kitchen leadership, the unique cooking setup his kitchen offers, and how he manages creativity and consistency within one of LA's hottest restaurants this year. Arturo's Instagram Handle: @hungry_with_passion Antico Nuovo website: https://www.anticonuovo-la.com/

In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thoughts on Taco Bell's new coffee concept and celebrate 6 years of the brand. Links: Viral Threads Post: https://www.threads.net/@linecookthoughts/post/DCzCboVuIzN Reddit Thread: https://www.reddit.com/r/linecooks/comments/1gtlc1t/how_to_improve_fast_with_only_1_shift_a_week/?rdt=53431 Taco Bell: https://fortune.com/2024/12/09/taco-bell-live-mas-cafe-pilot-bellristas-mcdonalds-cosmc-starbucks/ 7 Brew: https://7brew.com/about-us/

In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.

In this episode of the Line Cook Thoughts Podcast, Ray reflects on his return after a year-long hiatus, sharing insights on the restaurant industry, advice for new cooks, and the recent resurgence of Chili's. He emphasizes the importance of support in the kitchen, the value of learning from mistakes, and the significance of mental and physical health in the culinary profession. The episode also explores the evolving landscape of the food industry and the podcast's future direction, focusing on current trends and valuable lessons for both cooks and restaurant operators. Links: Chili's CNBC: https://www.cnbc.com/2024/09/14/heres-why-americans-are-going-back-to-chilis-.html Chili's Read The Joe: https://readthejoe.com/business/chilis-serves-up-comeback-with-more-focused-menu-value-oriented-items/ Reddit: https://www.reddit.com/r/cooks/comments/1gdogry/new_job/

In this episode, I chat with Michael Pini on his business, Brooklyn Pasta Lab. Brooklyn Pasta Lab was established in 2017 and is run by Michael Pini, who has been a chef in NYC for over a decade. Michael has worked in NYC’s top restaurants including, Eleven Madison Park, The NoMad Hotel, Betony, as well as the famous Bruno e Franco La Salumeria in Bologna, Italy. Brooklyn Pasta Lab produces premium fresh pasta for top restaurants in NYC, saving chefs time and money so they can focus on running their kitchens more efficiently. Visit www.brooklynpastalab.com Check out the newsletter at linecookthoughts.com

In this episode, I chat with Maura McMahon. Maura McMahon is currently the Employment Manager at Mohonk Mountain House in New Paltz, NY. She recruits globally to build the best-in-class staff at one of the historic hotels of America. Mohonk's Food and Beverage team has earned accolades including the #2 Hotel Restaurant of the year 2023 by USA Today. She credits the professionalism of her culinary, pastry and dining services teams as a driver to attracting talent locally and worldwide. Maura has succeeded in the competitive space of college recruiting in the US and abroad. She manages J1 internship and trainee programs for Culinary, Pastry, Front Office and F&B as well as managing H2B recruiting for other departments of the resort. Before Mohonk, Maura managed the Career Advising office of The Culinary Institute of America where she worked for 18 years. Maura is a Certified Hospitality Educator from the American Hotel & Lodging Educational Institute and earned her Master's degree in Organizational Development and Leadership from St. Joseph's University in 2023. In the episode we talk about why Maura enjoys recruiting so much, the art of the job interview, resume building and much more. You can connect with Maura on LinkedIn here: https://www.linkedin.com/in/mauramcmahon845/ Subscribe to the Line Cook Thoughts newsletter here: linecookthoughts.com

On this solo episode, I start off by reflecting on the 5 years I have spent working on Line Cook Thoughts. A huge thank you to all those who listen and have supported this brand the last 5 years. I am truly grateful. After this, I talk about CosMc's, the new beverage-focused brand launched by McDonald's, and what we should take away from this launch. Finally, I discuss the sentencing of a customer to two months of fast food work after they threw their food at a Chipotle employee. Link to the newsletter: linecookthoughts.com Link to QSR Magazine CosMc's coverage: https://www.qsrmagazine.com/story/mcdonalds-unveils-cosmcs-its-answer-to-the-growing-beverage-segment/ Link to National Post Fast Food Sentencing Story: https://nationalpost.com/news/woman-sentenced-to-fast-food-job-after-hurling-burrito-bowl-at-chipotle-employee

In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more. You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/ Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com