Table Thirteen

Join Susan Tung, your host from Table 13, as she shares her memorable experiences and vital lessons learned from a nine-day Caribbean cruise. From the operational excellence of cruise hospitality to the minor inconsistencies faced, Susan draws parallels with running a restaurant. She provides insights on maintaining customer service, the importance of staff training, and building loyalty within the hospitality industry. Tune in for...

In this episode of Table 13, hosts discuss the challenging topic of firing employees—a situation every business owner dreads but inevitably faces. They delve into real-life experiences, sharing lessons learned from their journey in the restaurant industry. From addressing cultural misfits and toxic individuals to refining hiring processes and management training, the conversation covers key takeaways on ensuring a harmonious work e...

In this episode, Susan explores a different format by tackling amusing yet insightful questions from restaurant Facebook groups. The spotlight is on a post featuring a partially utilized red pepper, prompting a discussion on proper food usage and managerial communication. Susan and Morgan delve into various comments, offering perspectives on effective staff training and communication. The episode highlights the importance of addres...

In this episode of Table 13, hosts Susan Tung and Morgan Hircock share practical advice for restaurant owners on how to reduce food costs, a critical factor in driving profitability. Drawing on personal experiences and real-life examples, they discuss the importance of having accurate food costs, standardizing recipes, and managing inventory efficiently. They also cover topics such as employee training, negotiating with vendors, an...

Hiring and training staff is one of the biggest struggles for restaurant owners. We recently ran a 5-day restaurant bootcamp for high school students, teaching them the skills needed to land (and keep) a job in the industry. In this episode, we break down what worked, what didn’t, and the surprising takeaways about today’s workforce. Plus, we dive into why so many restaurant owners struggle with hiring and training—and what you can...

Running a restaurant is demanding. So is being a mom. Doing both? That’s a whole different level of chaos. In this episode, we get real about the struggles of juggling family life with restaurant ownership, the guilt, the long hours, and the moments that made us realize we couldn’t be in the business 24/7. We’ll share what we changed, how we set boundaries, and the systems we put in place to actually have a life outsi...

In our very first episode, we’re pulling up a chair to explain why we’re calling this podcast Table Thirteen. Some people see the number 13 as bad luck, but in the restaurant world—and in business—it’s all about perspective. We’ll share the meaning behind the name, what you can expect from this podcast, and why real, unfiltered conversations about restaurants and small business ownership matter. Whether you’re in the ...