A restaurant in NYC uses psychology and design to increase customer spending. An expert optimizes Table 101's layout to boost profits. Research shows that table spacing affects revenue. Redesigning seating leads to higher check averages and quicker turnover. The makeover results in increased spend per minute and successful outcomes. Reflections on the impact of restaurant design on dining habits.

Exploring the rise of Stanley cups after surviving a car fire, the role of humans in food preparation, spicy food culture, competitive eating, and a culinary discussion with chef Vivian Howard. The podcast also touches on the internet's obsession with 'Josh' wine and a quirky love test involving an orange peel.

The podcast explores the origins and legacy of Tacos Al Pastor, tracing its history from Lebanese immigrants bringing shawarma to Mexico and its evolution into a Mexican dish. It also discusses the role of pineapple in Tacos Al Pastor and explores the different variations and techniques of making them. The chapter also compares the process of making tacos al pastor at home versus eating them at a restaurant.

New York Times restaurant critic Pete Wells discusses the challenges of being an anonymous reviewer and how he decides which places deserve bad reviews. The evolving role of restaurant critics and the impact of anti-immigrant sentiment on the culinary world are also explored. The power of negative reviews and the debate surrounding the critique of Guy Fieri's restaurant are discussed. The hosts delve into personal food preferences and the role of professional critics in understanding and appreciating dishes.

The podcast explores the history and impact of hibachi restaurants in America, focusing on the life of Rocky Aoki. It discusses the art of hibachi cooking and features interviews with hibachi chefs who share their perspectives. The episode also dives into the struggle of Asian Americans to be recognized as truly American and highlights a former hibachi chef's journey to open his own food truck.

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, Michigan, explores the history and evolution of tteokbokki, a popular Korean rice cake. She shares her childhood love for the dish and reveals its surprising history as a delicacy of the royal court. The chapter also discusses the importance of seasonality in Korean food, the need for historical justification when altering traditional dishes, and the connection between complaints about a restaurant's food and nostalgia for mom's cooking.

Chefs Sohla and Ham explore the story of Delta tamales and how Detective Charles Sledge became the Tamale King. They discuss receiving and trying the tamales, the importance of sharing family recipes, and hint at upcoming episodes.

The podcast discusses the battle for shelf space in grocery stores between big brands and small startups. It highlights the challenges faced by smaller brands in paying slotting fees and getting their products on shelves. The chapter also explores the strategy of Olipop, a healthy beverage brand, to expand market presence and compete with other products. It discusses the rise in online shopping and better-for-you products during the pandemic, as well as the evolution of a soda brand and the importance of taste.

A Mormon seeks help in finding non-alcoholic beverages to pair with his meals. The podcast explores the history of a unique soda store in LA and the ongoing debate over regional terms for carbonated beverages. They also discuss New Year's resolutions, the origins of 'soda' and 'pop', and pairing non-alcoholic beverages with specific dishes.

Aubrey Gordon, a fat activist and writer, discusses the stigmatization of the term 'fat' and the pressures faced by fat individuals in relation to body image and weight loss during the New Year. They reflect on their decision to go public with their experiences and debunk myths about fat people. The podcast also explores the limitations of body positivity and the need for conversations about structural barriers and biases toward fat individuals.