This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of restaurant tech, rising beef prices through the lens of hot dogs and consumer value perception, Beyond Meat’s pivot into protein beverages, the economic challenges facing Portuguese restaurants in the U.S., and why Norbert Niederkofler’s “Cook the Mountain” philosophy deserves more attention.If you’re a chef, cook, operator, hospitality professional, or someone trying to better understand the business and craft of restaurants, this episode is for you.

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Links:

Australia Michelin Guide

Kitchen Rail Advice

Bloomberg Hot Dog Article

Beyond Protein Drink

Portuguese Restaurant Struggles

James Beard Nominations

Cook The Mountain

Clover Reserve

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In this episode, Ray breaks down why restaurants feel "slower" and the data backing it up. He also shares how caring for your staff and avoiding turnover is a crucial financial decision. He then gives updates on some QSR/Fast-Casual restaurants, shares with creators how to help those with limited food options, and discusses a looming protein powder shortage.

Links:

Slow Restaurant Discussion (Reddit)

National Restaurant Association Employee Retention Data

Restaurant Performance Index

Shake Shack Sinks

Texas Roadhouse Improves

Sweetgreen Declines

“Recession Meals” Content

Protein Powder Shortage

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In this episode, Ray and Justin react to the debate over Repertoire accounts, restaurant pricing, and the reality that restaurants face of losing profitability. They then give advice to a CIA grad who regrets attending culinary school, discuss hotels to gain better career leverage, and share some culinary tech updates. #chefs #culinaryschool #cooking #restaurant

Links:

Reddit Culinary School Warning

Nod Mag Chef Hotel Article

Colette AI

Owner (Restaurant Software)

OpenTable Post

Restaurant Trends 2026 (NRN)

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In this episode, Ray breaks down why a city might say no to the Michelin Guide and how that decision affects the broader food scene. He also weighs in on the restaurant pricing convo that led the NY Times and Eli Sussman to go viral, the current dishwasher crisis, and the DOJ's investigation into agricultural price gouging.

Links:

Buffalo Rejects Michelin Guide

Eli Sussman Response

The NY Times Chicken Article

WSJ Dishwasher Crisis

DOJ Pricing Lawsuit

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In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on food safety, covers Magnus Nilsson's new venture, and analyzes the number of Michelin-starred chefs who attended culinary school. Ray shares a dire warning by Jose Andres and also gives a restaurant industry update.

Links:

Christian Puglisi’s YouTube

Dan Kennedy’s Substack

José Andrés’ Warning

José Andrés & Eric Ripert Chat

Chef’s Pencil Data

Magnus Nilsson’s New Venture

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In this episode, Ray interviews Namrata Hegde on her time staging at Noma, misconceptions over "staging culture," and the reality of traveling to another country to work at the best restaurant in the world, for free. We then discuss the problems still facing kitchen culture, and why it feels like restaurants are so far behind when it comes to employee welfare.

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Link:

Namrata Hegde’s Substack

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In this episode, Ray breaks down whether culinary school is worth it in 2026 and why or why not it is a good fit for you. He also breaks down a crazy restaurant lawsuit, the Doritos pricing error, an Expo West recap, and how food companies are regressing on pesticide commitments.

Culinary School Reddit Discussion

Ever Lawsuit

Dorito Pricing

Expo West Recap

Pesticide Rollbacks

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In this episode, Ray and Justin break down the French Laundry lawsuit and how the issue presented affects all restaurants. Justin shares BILT's new hospitality focus and how it could help restaurants. The two also cover Sysco's acquisition of Restaurant Depot, Unilever's acquisition of McCormick, and the new app for cooks, Line Cook.

Links:

French Laundry Wage Theft Lawsuit

BILT Hospitality

Sysco Buys Restaurant Depot

Issues With Sysco's Purchase

Unilever and McCormick Combine

Line Cook App

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In this episode, Ray reacts to a viral Substack post asking, "What if we just got rid of fine dining?" and to the reactions to it. He also discusses policy demands from the National Restaurant Association, how less alcohol consumption is hurting restaurants, and how Rao's gained success as a CPG sauce brand.

Links:

Khushbu Shah's Original Substack Article

Max Shapiro's Substack Response

NY Times Alcohol Article

National Restaurant Association Policy Demands

Rao's Success (Food Dive)

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In this episode, Justin and Ray break down how influencers are impacting restaurants and the closure of 'Iris', the famous floating restaurant. They then react to René Redzepi stepping down from Noma, and the fallout from this. Finally, they discuss Heston Blumenthal's closure, Travis Kalanick's food venture, and the Anthropic AI industry report.

Links:

Influencers Ruining Restaurants

Iris Closes

Iris Instagram Post (Tatler)

René Post

Noma Workplace Transparency Site

Paul Kaufmann Post

NY Times Noma Reporting

Heston Blumenthal Steps Away

Atoms (Travis Kalanick)

Anthropic Report

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In this episode, Ray explains why the "genius chef" model hurts restaurants and causes burnout. He also covers potential Costco tariff refunds, some new seafood environmental designations, and gives advice to a chef.

Links:

Costco Tariff Refunds

Monterey Bay Seafood Watch

Reddit Advice

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