So You Want To Open A Restaurant?

So You Want To Open A Restaurant?


On this week’s show, we’re looking at the role economics plays in running a flourishing food and beverage operation.


We begin with hospitality tech entrepreneur Damian Mogavero, who explains the importance of raw data in managing a restaurant. Damian has been able to use his dual passions for dining and data to create a system for “new garde restaurateurs,” a story now chronicled in his book, The Underground Culinary Tour.

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Louisiana Eats Celebrates Valentine's Day

Louisiana Eats Celebrates Valentine's Day

There's romance in the air on Louisiana Eats!

In celebration of Valentine's Day, we take a trip to the very top of Louisiana, to Holly and Derek Schreiber's Sainte Terre, which hosts some of Louisiana's most romantic weddings. Situated in the small town of Benton, Sainte Terre combines Holly and Derek's culinary prowess and New York style with the devotion of a truly family-run business.

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Distilled & Fermented: Alcohol's Past, Present and Future

On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.

Then, documentarian Ken Burns talks about the era of Prohibition in American history.

We'll also take a quick jaunt to Shreveport for a local delicacy and close out the program with instructions from Rita Held about cooking with an essential cocktail ingredient, Angostura bitters.

Mixologist Adam Segar consults many bars and fine dining establishments across the country, including New Orleans' Restaurant R'evolution.

Mixologist Adam Segar consults many bars and fine dining establishments across the country, including New Orleans' Restaurant R'evolution.