PART 2 of our series with Chef Doug Katz and Todd Thompson talking about their Restaurant Group, how they navigated the pandemic and operating multiple successful restaurants in northeast Ohio.
Restauranttopia: A Show for Local Independent Restaurants
Release Date: 10/07/2023
Clean Oil, Safer Kitchens: The Halcyon Eco Innovation
Restauranttopia: A Show for Local Independent Restaurants
Guest: Peter Kirwan – Founder & CEO of Hosts: Dave Ross, Brian Seitz 🔑 Key Takeaways: The Origin Story: Peter shares what led him to invent Halcyon Eco in Ireland and how he brought this revolutionary product to market. The Problem with Dirty Oil: Degraded oil increases costs, decreases food quality, and raises safety risks. Halcyon Eco’s Solution: A cutting-edge fryer oil cleaning system that reduces waste, improves safety, and extends oil life. Labor & Safety Wins: Less manual oil handling = fewer burns and injuries. ROI in Months: Operators see dramatic oil savings...
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Comfort is a Slow Death (Ep. 173)
Restauranttopia: A Show for Local Independent Restaurants
Comfort is deceptive. It feels good, but it quietly stalls growth and progress. Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic. Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline. You can’t evolve and stay the same. Taking risks and embracing new challenges are essential for development. Self-awareness is step one. Recognize when comfort has turned into complacency. Leaders lead by example. If you're stuck, your team will be too....
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The Art and Science of Menu Design and Printing (Ep. 172)
Restauranttopia: A Show for Local Independent Restaurants
Your restaurant's most powerful marketing tool? The menu. In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and sales tool. You'll walk away with insights on font choices, color psychology, menu engineering, printing vendors, and even why leaving drink prices off the menu can increase profits. If you’ve ever...
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Smart Marketing Tactics That Work (Ep. 171)
Restauranttopia: A Show for Local Independent Restaurants
In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way. Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to...
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Beyond the Buzz – Embracing the Non-Alcoholic Beverage Movement in Restaurants
Restauranttopia: A Show for Local Independent Restaurants
In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike. Key Takeaways The Cultural Shift Toward Less Drinking Gen Z drinks 20% less than millennials. Health, wellness, and cognitive performance are driving alcohol reduction. Events...
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5 Things I Learned in Vegas to Increase Restaurant Profitability (Ep. 169)
Restauranttopia: A Show for Local Independent Restaurants
Summary In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience. Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight. Key Takeaways Modernize the Reservation Process Use your reservation system to curate guest experiences, not just book tables. Ask the purpose of the visit—anniversary, business dinner, birthday—to...
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Pain and Suffering – How It Can Lead to Better Leadership (Ep. 168)
Restauranttopia: A Show for Local Independent Restaurants
In this thought-provoking episode, the team explores how pain and suffering can cultivate stronger leadership skills. Drawing inspiration from Stoic philosophy, Buddhist parables, and personal experiences, they discuss the concept of the "two arrows"—how pain is inevitable, but suffering is optional—and how leaders can apply this mindset to stay composed and guide their teams effectively. They dive into how emotional control and mindfulness can transform not just your professional leadership, but also your personal relationships. If you're looking to develop a more resilient,...
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The Hidden Danger of Merchant Service Loans (Ep. 167)
Restauranttopia: A Show for Local Independent Restaurants
Many restaurant operators are unknowingly signing their businesses away with predatory merchant cash advances (MCAs). These high-cost financing options promise fast money but come with crippling repayment terms that can put restaurants out of business. In this episode, we break down: What MCAs really are and why they’re dangerous How POS companies and third-party apps market these loans The long-term financial risks of taking an MCA What better financing options exist for restaurant operators If you're considering quick funding, listen to this episode first—you might save your business....
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MALT – The 4 Key Elements That Shape Your Restaurant’s Atmosphere (Ep. 166)
Restauranttopia: A Show for Local Independent Restaurants
A restaurant’s atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant’s environment to create an experience that keeps guests coming back. Key Takeaways: Music Sets the Tone and Spending Habits Background music matters—the right tempo can increase customer spending or speed up table turnover. Fine dining...
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5 Mistakes Restaurants Are Making (Ep. 165)
Restauranttopia: A Show for Local Independent Restaurants
Are you making these five costly restaurant mistakes? Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away. Listen now to learn: Why tracking prime costs daily can improve profitability How collecting and using customer data effectively boosts sales The biggest mistake restaurants make with their online presence Simple ways to improve hospitality and customer experience Your customers are paying attention—make sure you're giving them a reason to...
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The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you.
This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven’t tuned in yet, make sure to check out this delicious episode on Restauranttopia!
About Chef Katz
For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.
Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.
Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).
In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.
Learn more about Chef Douglas Katz
Connect with Douglas Katz on LinkedIn
Follow Douglas Katz on Twitter @phireman
Follow Douglas Katz on Instagram
Learn more about Amba
Amba is the newest addition to Chef Douglas Katz and Todd Thompson’s restaurant group.
Located in the Hingetown neighborhood of Ohio City, Amba’s menu of shareable plates pays homage to the flavors and ingredients of India.
Learn more about Zhug
Follow Zhug on Instagram
Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.