Couverture de The Cutting Onions Podcast

The Cutting Onions Podcast

The Cutting Onions Podcast

De : Bobby Shaw
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On the Cutting Onions Podcast, restaurant executives Bobby Shaw and Myles Gift celebrate leaders and organizations that build strong people cultures that develop other leaders.

Bobby and Myles interview leaders who have built amazing cultures in their organizations through developing great leaders who produce amazing results, the right way.Copyright Bobby Shaw Alimentation et vin Art Cuisine Economie Management Management et direction
Épisodes
  • 119. The Real Cost of Leadership Silence

    119. The Real Cost of Leadership Silence
    Oct 11 2026
    Have you ever stopped to think about how much damage a conversation that never happens can do?

    Not something someone said. Not a bad decision someone made. But something that needed to be said, and wasn't.

    In this episode of The Cutting Onions Podcast, Myles and I dig into a leadership challenge that we believe has quietly destroyed more trust, damaged more cultures, and driven away more talented people than most of us would care to admit.

    We're talking about the real cost of leadership silence.

    Check out this episode wherever you consume your podcast content.
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    39 min
  • 118. Bobby & Myles talk about C-Store vs. QSR competition

    118. Bobby & Myles talk about C-Store vs. QSR competition
    Oct 4 2026
    What if one of the biggest threats to the quick-service restaurant industry… isn’t another restaurant at all?

    Welcome back to The Cutting Onions Podcast. Today, Myles Gift and I are talking about something that I think restaurant operators need to be paying a lot more attention to: the evolution of the convenience store.

    The timing of this conversation was pretty incredible. Myles and I had actually been talking about this very topic the morning before Nation’s Restaurant News published an article highlighting new Technomic research around C-stores and their growing competition with QSR.

    And the numbers are pretty eye-opening.

    Today’s convenience store isn’t just a place to get gas, a bag of chips, and a fountain drink. These companies are investing in kitchens, chefs, equipment, digital ordering, menu innovation, and, maybe most importantly, the guest experience.

    And here’s the question we get into today: If a customer can get fresh, quality food quickly and conveniently somewhere else, does it really matter whether that place calls itself a restaurant?

    We talk about Casey’s selling tens of millions of pizzas, why C-stores may actually understand the human ordering experience better than some restaurant brands, and what restaurant leaders can learn from an industry that already owns millions of customer visits every single day.

    Enjoy this conversation.

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    47 min
  • 112. Jim Varney, co-founder of Wavelength Coffee Roasters talks Coffee, Sustainability, and Storytelling.

    112. Jim Varney, co-founder of Wavelength Coffee Roasters talks Coffee, Sustainability, and Storytelling.
    Jul 24 2026
    On today's episode of ⁠The Cutting Onions Podcast⁠, we are excited to feature our conversation with Jim Varney. Jim is an industrial designer, engineer-minded entrepreneur, sustainability advocate, and co-founder of ⁠Wavelength Coffee Roasters⁠. After roughly 25 years in product development and design, he made a significant mid-career pivot into specialty coffee.

    Alongside his wife, Deanna, they founded Wavelength in Massachusetts in 2025, officially launching the brand in November of last year.

    The most compelling part of Jim's story is not simply that he started a coffee company. It is that he is applying industrial design, technology, systems thinking, and environmental sustainability to an industry still dependent on many traditional processes.

    We also spent time discussing the power of storytelling and how that is central to the Wavelength brand. There is a fully integrated message from the roastery to farmers' markets, to the website, to the packaging.

    This was such an inspiring conversation, and we can't wait for you to hear it. Check out this episode wherever you consume your podcast content.
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    1 h et 5 min
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