Table Thirteen

Join Susan Tung, your host from Table 13, as she shares her memorable experiences and vital lessons learned from a nine-day Caribbean cruise. From the operational excellence of cruise hospitality to the minor inconsistencies faced, Susan draws parallels with running a restaurant. She provides insights on maintaining customer service, the importance of staff training, and building loyalty within the hospitality industry. Tune in for valuable tips for restaurant owners and anyone interested in culinary entrepreneurship, as well as some personal stories of family bonding and adventure.Connect with us: Join the Thirteen ClubFollow us on Instagram

In this episode of Table 13, hosts discuss the challenging topic of firing employees—a situation every business owner dreads but inevitably faces. They delve into real-life experiences, sharing lessons learned from their journey in the restaurant industry. From addressing cultural misfits and toxic individuals to refining hiring processes and management training, the conversation covers key takeaways on ensuring a harmonious work environment. Tune in to discover practical advice on hiring better, implementing effective feedback systems, and addressing problems early on to build a strong, cohesive team.Connect with us: Join the Thirteen ClubFollow us on Instagram

We spent the day at the RC Show in Toronto on April 8 and wanted to share our experience and takeaways from the day. Connect with us: Join the Thirteen ClubFollow us on Instagram

In this episode, Susan explores a different format by tackling amusing yet insightful questions from restaurant Facebook groups. The spotlight is on a post featuring a partially utilized red pepper, prompting a discussion on proper food usage and managerial communication. Susan and Morgan delve into various comments, offering perspectives on effective staff training and communication. The episode highlights the importance of addressing waste and fostering open communication channels in the kitchen. Tune in for a blend of humor and practical advice relevant to restaurant owners and managers.Connect with us: Join the Thirteen ClubFollow us on Instagram

In this episode of Table 13, hosts Susan Tung and Morgan Hircock share practical advice for restaurant owners on how to reduce food costs, a critical factor in driving profitability. Drawing on personal experiences and real-life examples, they discuss the importance of having accurate food costs, standardizing recipes, and managing inventory efficiently. They also cover topics such as employee training, negotiating with vendors, and using smart pricing strategies. From avoiding over-ordering to engineering your menu for maximum profit, this episode is packed with actionable insights designed to help new and experienced restaurant owners alike. Tune in to learn the basics and start making immediate improvements to your restaurant's bottom line.Connect with us: Join the Thirteen ClubFollow us on Instagram

Hiring and training staff is one of the biggest struggles for restaurant owners. We recently ran a 5-day restaurant bootcamp for high school students, teaching them the skills needed to land (and keep) a job in the industry. In this episode, we break down what worked, what didn’t, and the surprising takeaways about today’s workforce. Plus, we dive into why so many restaurant owners struggle with hiring and training—and what you can do to make it easier.
If you’re tired of the revolving door of staff, this episode is for you!Connect with us: Join the Thirteen ClubFollow us on Instagram

Running a restaurant is demanding. So is being a mom. Doing both? That’s a whole different level of chaos. In this episode, we get real about the struggles of juggling family life with restaurant ownership, the guilt, the long hours, and the moments that made us realize we couldn’t be in the business 24/7. We’ll share what we changed, how we set boundaries, and the systems we put in place to actually have a life outside of work. If you’re trying to do it all and feeling stretched thin, this one’s for you. Connect with us: Join the Thirteen ClubFollow us on Instagram

In our very first episode, we’re pulling up a chair to explain why we’re calling this podcast Table Thirteen. Some people see the number 13 as bad luck, but in the restaurant world—and in business—it’s all about perspective. We’ll share the meaning behind the name, what you can expect from this podcast, and why real, unfiltered conversations about restaurants and small business ownership matter. Whether you’re in the industry or just love a good behind-the-scenes chat, welcome to the table. Peace. Bye. Connect with us: Join the Thirteen ClubFollow us on Instagram