This Is TASTE 718: How Brooks Reitz Got His Hands on the Holy Grail of Restaurant Training Manuals
Jan 21, 2026
Brooks Reitz, a restaurant owner and writer, joins chefs Mashama Bailey and Johno Morisano to discuss the intricate dance of hospitality and culinary creativity. They delve into Brooks' recent acquisition of the Houston's training manual, emphasizing its strict approach to service. The trio also explores the essence of The Grey in Savannah, touching on the collaborative process behind menu development. They share insights on embracing British culinary trends in the U.S. and the importance of storytelling in restaurant design.
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When A Regular Wants Schnitzel
- Jono tells the story of Philip McCorkle, a devoted regular who was upset when chicken schnitzel was removed.
- Chef Eric improvised and prepared the schnitzel immediately, restoring the guest's happiness.
Let Chefs Taste Like Guests
- Give chefs bandwidth to taste full plates as guests so they understand cumulative effects like over-salting.
- Encourage regular tasting to align kitchen perception with guest experience.
Scale By Building Team And Brand
- The Grey plans controlled growth by building strong culinary and front-of-house teams and expanding into branded spaces and goods.
- They see relevance and local loyalty as assets to scale thoughtfully.