Over
Seasoned
A candid podcast about the restaurant business through the eyes of two restauranteurs turned technologists.
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What happens when dinner stares back at you? 🐹👀 In this episode, we dive fork-first into a guinea pig feast—complete with crispy ears, accidental decapitations, and some questionable flavor profiles (hint: hamster cage vibes).Is it a duck? A rabbit? A popcorn-loving rodent? We’re not sure, but we’re eating it anyway. Along the way, we share big plans for 2025, including trying crocodile, emu, and maybe even horse (but only in Italy, obviously).Warning: This video contains a lot of chewing noises, cultural appreciation, and terrible jokes. Stay salty, laugh hard, and subscribe for more culinary chaos! 🍽️😂
Is New York City really the food capital of the world, or are we all just victims of the hype? In this episode of Over Seasoned, Tony and Xavier dig into the cult of NYC food culture. From the legendary pastrami sandwiches at Katz’s to overpriced caviar bumps, we explore what makes people flock to the Big Apple for a bite—and whether it’s all just a brilliantly marketed illusion.Join us for a hilarious and irreverent conversation as we break down the myths, the must-tries, and the total misses of NYC’s culinary scene. Plus, we share some of our own food brainwash confessions (yes, we’ve been there too).
🎙️ Over Seasoned Podcast: Holiday Madness in the Restaurant World 🍽️Welcome to a special holiday edition of OverSeasoned! Join Xavier and Tony as they dive into the chaos and quirks of the restaurant industry during the busiest time of the year. From prepping for the infamous "season" to surviving New Year's Eve madness (8 seatings, anyone?), we’re spilling the tea on what it’s really like behind the scenes.🌨️ Why won’t it snow?🍷 When the Barolo comes out, you know it’s serious.🎈 Can balloons really fix everything on NYE?Plus, hear our take on why Christmas should always be a day off and the joys (and pains) of Thanksgiving service. Whether you’re in the industry or just curious about the life of restaurant pros, this episode is full of laughs, insights, and a pinch of salt. 🧂
We're Tony & Xavier
We’re a couple of seasoned pro’s on a mission to empower accounting firms and restaurant owners with best-in-class back-office services and technology.
Restaurants… Do we choose them or do they choose us? Either way, it’s an industry that gets in the blood and doesn’t let go, no mater how much whiskey you throw at it.
We've spent the last decade working inside of every kind of restaurant establishment. From ice cream shops to 3 Star Michelin establishments. Today we spend our time developing technology to help restaurants succeed in the modern digital world.
After 30 years each of working both inside and outside the industry, we can’t escape. Over Seasoned is our therapy.
Welcome to Over Seasoned
@chefjoeheppe
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