JP Ngo sits down with Shane Srsen, Chef and Owner of Fresh Chef Kitchen, for a conversation about restaurant operations, hospitality leadership, entrepreneurship, customer experience, and the realities of running a business inside the food industry.

Throughout the episode, Shane shares operational lessons from years of experience in hospitality, including food costs, menu decisions, supplier challenges, kitchen culture, leadership pressure, and the day-to-day responsibility that comes with business ownership. The conversation explores how restaurants balance customer expectations, staffing, consistency, communication, and profitability while operating inside an industry built on tight margins and nonstop execution.

The episode also dives into mentorship, career pivots, workforce development, company culture, employee growth, management, and the long-term value of learning from experienced operators. From conversations about rising avocado prices and operational decision-making to discussions around leadership, recruiting, training, customer service, and scaling operations, the episode highlights how experienced business owners think through pressure, uncertainty, and growth.

This is a grounded conversation about hospitality leadership, restaurant management, entrepreneurship, operational systems, workplace culture, communication, and building businesses people trust.

Guests:

JP Ngo — Owner of Our Mom’s Restaurant & Bar

Shane Srsen — Chef/Owner at Fresh Chef Kitchen

Topics Covered:

Restaurant operations

Hospitality leadership

Entrepreneurship

Business ownership

Food costs and menu pricing

Customer experience

Restaurant management

Leadership under pressure

Operational systems

Kitchen culture

Workforce development

Employee training

Communication and management

Mentorship and career pivots

Recruiting and retention

Hospitality industry realities

Scaling operations

Workplace culture

Supplier and inventory challenges

Long-term business growth