We’re excited to officially launch Menu EN, an English-language restaurant podcast powered by Orders.co. The idea is simple: we sit down with restaurant owners and let them tell their own stories.
On the Menu EN podcast, owners share what they’ve learned, what surprised them, and the experiences they want to pass on to others building a business of their own. Whether you’re preparing to open your first restaurant or looking for ways to improve the one you already run, our goal is to give you something useful to take away from every conversation.
We’re starting with Bayshore Fish & Grill.
Why We’re Giving Restaurant Owners the Microphone
Advice about running a restaurant is easy to find. Context is harder to come by. A tip on its own tells you what someone did but it rarely tells you why.
That’s the gap Menu EN is meant to fill. When an owner explains a lesson in their own words, you get the whole picture: what they were trying to accomplish, what they tried first, and what changed their perspective. That context is what makes a lesson useful to someone in a different city, with a different menu and a different set of constraints.
Through our work with independent restaurants, we hear stories like these all the time. Most of them never travel beyond the conversation they started in. Menu EN is our way of sharing them with people who may be facing a similar decision today.
Our role is to make room for the conversation and the owners are the reason to watch.
What You Can Take Away From Menu EN
Menu EN is built around stories, lessons learned, and practical advice from the people doing the work. The conversations center on moments most owners will recognize: getting started, working through hard stretches, making business decisions, and looking back on what they would approach differently.
What you take away depends on where you are:
- If you’re preparing to open a restaurant, these conversations give you perspective before you commit. Hearing how other owners handled the realities of ownership can help you ask better questions and set more realistic expectations before you sign a lease or finalize a menu.
- If you already run a restaurant, you’ll hear how another owner approaches challenges you know well. Some ideas will be worth evaluating in your own business. Others will simply remind you that you’re not the only one working through them.
Every restaurant is different, so no single story is a formula to copy. What Menu EN offers is informed perspective from people who have been there. You decide what fits your business.
Our First Episode Features Bayshore Fish & Grill
Our first episode features Bayshore Fish & Grill, an independent, owner-operated seafood restaurant in Texas run by Jorge Cantu.
Bayshore runs a busy kitchen that serves dine-in guests and handles delivery orders at the same time, and dinner service leaves little room for error. Like many independent owners, Cantu has had to work out how to keep a packed service organized and how to get a clear view of where sales come from and when peak hours really hit.
In our earlier case study, he described the difference this way: “We can now get through a packed Friday night service without the chaos we used to dread.”
Those are realities plenty of owners will recognize, and they’re exactly the kind of experience worth hearing about firsthand.
For more background before you watch, read our case study on how a seafood restaurant POS system keeps Bayshore Fish & Grill running.
Watch Menu EN and Join the Conversation
We’re grateful to the restaurant owners sharing their time and experience with us, and we’re excited to bring these conversations to you.
Start with our first episode featuring Bayshore Fish & Grill, then subscribe to Menu EN on YouTube so you don’t miss future conversations. Whether you’re building your first business or working on what comes next, we hope you find a story that stays with you and a lesson you can use.
