In this episode, The Digital Chef and Chef Robbie flip the script and dive into Doug’s story — from his early days in the hospitality industry to brewing beer, building a food truck brand, opening a restaurant, surviving the chaos of the food business, and eventually realizing that great products alone are not enough to grow a business.

What unfolds is a real conversation about what actually breaks service businesses: bad hires, operational pressure, outdated marketing, burnout, and the hard truth that talent in the kitchen does not automatically create consistency, growth, or freedom. Along the way, the hosts unpack why systems matter, why attention alone is not enough, and why the businesses that last are the ones that know how to capture and keep customers.

If you’ve ever wondered what it really takes to go from hustle and chaos to structure and scalability, this episode sets the stage.

Two hosts. Two very different paths. One honest conversation about what it takes to build something that actually works.

In this episode, The Digital Chef and Chef Robbie pull back the curtain on how their friendship started, why they decided to launch Two Fake Chefs, and what makes this show different from the polished, filtered conversations people are used to hearing. One brings strategy, structure, and straight-to-the-point perspective. The other brings raw experience, unfiltered energy, and the kind of stories you only get from years in the industry.

From private chef life and restaurant culture to culinary school skepticism, entrepreneurship, lead generation, systems, and the realities of building something from scratch, this episode sets the tone for what this podcast is all about.

If you’ve ever wondered what really happens when blunt honesty, kitchen experience, and business talk collide, this is where it starts.

This is the origin story of Two Fake Chefs.

Episode Description

What does it take to go from 27th-ranked to the number one personal chef in Arizona — without opening a restaurant? In this episode of 86 Opinions, we sit down with Chef Robbie, founder of Health Held in Hand, to unpack how he built a thriving personal chef and in-home meal prep business in one of the most competitive culinary markets in the country.

Chef Robbie shares the real story behind his culinary journey — from starting “sarcastically” to becoming a sought-after private chef for athletes, entrepreneurs, and exclusive private events. We dive into the business mechanics of being a food entrepreneur, the power of social media and branding, how media recognition accelerated his growth, and why authenticity in cooking matters more than trends. Whether you’re an agency owner, service-based business operator, or entrepreneur building a reputation-driven brand, this conversation is packed with practical insights on consistency, referrals, positioning, and scaling a personal service business the right way.

Guest Introduction

Chef Robbie is the founder of Health Held in Hand, a premier Arizona-based personal chef and catering company specializing in fresh, in-home meal prep and private events. Known for his tailored approach to clients — from high-performance athletes with strict dietary requirements to families seeking high-quality nutrition — Chef Robbie has built a reputation as Arizona’s top personal chef through authenticity, consistency, and smart brand positioning.

What You’ll Learn in This Episode

• How Chef Robbie went from 27th to #1 personal chef in Arizona
• The business model behind a successful private chef and meal prep company
• Why private events are a major growth driver
• The role of social media and professional photography in a culinary brand
• Cooking for athletes and handling strict dietary requirements
• Leveraging media recognition for business growth
• How referrals fuel long-term small business success
• Advice for aspiring chefs and food entrepreneurs

Notable Sound Bites

• “Private events is where it’s at.”
• “I started this sarcastically.”
• “Get a good photographer.”

Timestamps

00:00 – Introduction to Chef Robbie and His Journey
03:13 – The Evolution of Health Held in Hand
05:48 – Building a Personal Chef Business
08:34 – The Daily Life of a Private Chef
11:21 – Why No Restaurant for Chef Robbie?
14:29 – The Concept of a Food Truck
16:51 – The Unique Selling Proposition of Health Held in Hand
19:09 – Cooking for Athletes and Special Dietary Needs
21:14 – Media Recognition and Its Impact
23:41 – Challenges in the Personal Chef Business
25:49 – Handling Difficult Kitchen Situations
28:29 – The Importance of Authenticity in Cooking
31:39 – Future Aspirations and Business Growth
34:25 – Advice for Aspiring Food Entrepreneurs
37:09 – Final Thoughts and Contact Information

If you’re building a service-based business, refining your brand positioning, or looking to grow through reputation and referrals, this episode delivers practical insight straight from someone who’s done it — and done it well.

In Episode 10 of 86 Opinions, Doug Maxon (The Digital Chef) sits down with food reviewer and local restaurant advocate Corey Pringle of Eat Good Local to break down what really moves people from scrolling to sitting down at a table.

This isn’t influencer hype. It’s restaurant marketing reality.

Corey shares how food reviews can genuinely support local restaurants, including a powerful story where a single review helped turn around a struggling business. The conversation dives deep into the evolution of social media, the TikTok era of food content, and why viral marketing without operational consistency can actually hurt a restaurant long-term.

They cover:

• How restaurant marketing has changed in the age of social media
• Why food reviews matter more than most owners realize
• The truth about “going viral” for restaurants
• Why maintaining quality after exposure is everything
• The importance of food cost awareness and operational systems
• How AI in restaurants can support small budgets
• Why restaurant owners must own their customer database
• Email marketing as a long-term revenue driver
• Community support and local engagement strategies that actually work

Corey emphasizes one key idea: visibility without systems is noise. Restaurants that win are the ones that combine strong food, strong service, and strong follow-up marketing.

If you're a restaurant owner, food truck operator, hospitality entrepreneur, or marketer working in the restaurant industry, this episode delivers practical insight on:

• Restaurant operations
• Customer engagement
• Email marketing for restaurants
• Building a loyal customer base
• Social media strategy for local businesses
• AI tools for restaurant marketing
• Turning viral moments into sustainable growth

This conversation is a grounded look at how local restaurants can use social media, food reviews, and smart marketing systems to build real momentum — not just temporary buzz.

Because going viral is exciting.
Full tables are sustainable.

Notable Quotes:

“You have to own your database.”
“Let’s see the food, not the dogs.”
“You’re one of my favorite influencers.”

In this episode of 86 Opinions, host The Digital Chef engages with Jason Davis from Plate It Up, who shares his extensive experience in the restaurant industry. Starting as a chef, Jason discusses his journey through various roles, including food service distribution, and highlights the importance of passion in the culinary world. He emphasizes the elegance of Hispanic cuisine, the significance of adapting to industry trends, and the necessity for restaurant owners to leverage social media for visibility and customer engagement. Jason also shares insights on menu management, the impact of delivery services, and the importance of creating a unique dining experience that resonates with customers.

Throughout the conversation, Jason provides valuable advice for restaurant owners, stressing the need to focus on quality food and exceptional service. He discusses the challenges of maintaining a successful restaurant in today's fast-paced environment and encourages owners to embrace change and innovation. The episode concludes with Jason's philosophy of asking "Why not?" as a way to inspire creativity and growth in the culinary field, reminding listeners that adapting to new trends and technologies is essential for success in the restaurant industry.

Takeaways

"The passion I have for food... translated me into getting to go work in food service distribution."

"If you try it that way, you're gonna fail."

"You have to adapt to what's in front of you or the times are gonna pass you by."

"Why not?" is a question that can push you to try new things.

"Food and people are the two pillars that define a good restaurant."

Titles

Why Not? Embracing Change in the Restaurant Industry

From Chef to Distributor: Jason Davis on Culinary Passion

Sound bites

"The passion I have for food... translated me into getting to go work in food service distribution."

"If you try it that way, you're gonna fail."

"You have to adapt to what's in front of you or the times are gonna pass you by."

Chapters

00:00 Introduction to Jason Davis and His Journey

02:04 Passion for Hispanic Cuisine

03:33 Transitioning from Chef to Supply Chain

06:48 Mindset Shift in the Restaurant Industry

07:55 Current Trends in the Restaurant World

10:52 The Importance of Menu Management

12:46 The Role of Food and People in Restaurant Success

14:57 Understanding Market Preferences

20:29 Leveraging Social Media for Success

25:19 Consistency and Overcoming Insecurities

28:34 The Importance of Ambiance and Food Quality

29:31 Systems in Successful Restaurants

32:17 The Impact of Third-Party Delivery Services

35:12 Adapting to the New Dining Landscape

39:52 The Future of Restaurant Delivery

42:55 Creating Unique Menu Items

46:46 The Philosophy of 'Why Not?'

Keywords

restaurant industry, food service, culinary trends, social media marketing, Hispanic cuisine, restaurant management, delivery services, customer experience, menu optimization, food distribution

In this episode, The Digital Chef discusses the critical importance of brand identity for restaurants and food trucks as they head into 2026. He emphasizes that simply being good is no longer sufficient; businesses must build a strong brand that resonates with customers. The conversation covers the significance of storytelling, social media presence, and the core pillars of brand identity, including brand voice and visual consistency. The Digital Chef also highlights common branding mistakes and offers actionable strategies for building a memorable brand that stands out in a saturated market.

Takeaways

Just being good isn't enough anymore; brands need to resonate.

Brand identity goes beyond logos; it's about reputation.

Storytelling is crucial for building brand loyalty.

Customers need to see your brand multiple times before visiting.

Organic social media is a powerful tool for visibility.

Consistency in brand voice builds trust with customers.

Visual consistency is key to a strong brand identity.

Avoid chaos in branding; it does not convert.

Brands should control their narrative to avoid negative perceptions.

Customers will defend brands they trust and resonate with.

Titles

Building a Brand That Resonates in 2026

The Power of Storytelling in Restaurant Branding

Sound bites

"Customers have too many options."

"Organic social media is free."

"Chaos does not convert."

Chapters

00:00 The Importance of Brand Identity in 2026

02:53 Building Brand Loyalty and Trust

05:43 The Role of Social Media in Brand Awareness

09:04 Core Pillars of Restaurant Brand Identity

14:52 Avoiding Common Branding Mistakes

18:32 Taking Control of Your Brand Narrative

22:21 Practical Steps to Build Your Brand Identity

26:06 The Future of Branding in the Restaurant Industry

Keywords

restaurant branding, brand identity, social media marketing, customer loyalty, storytelling, brand voice, visual consistency, marketing strategy, food industry, digital marketing

In this episode of 86 Opinions, The Digital Chef discusses the critical importance of acquiring social trust for restaurants as we approach 2026. He emphasizes that social trust is the new currency for brands, particularly in the food industry, where online presence and reputation can make or break customer acquisition. The conversation covers strategies for building social trust through online reviews, enhancing review velocity, leveraging user-generated content, and understanding the role of AI in shaping customer perceptions. The episode concludes with a call to action for restaurant owners to prioritize their digital reputation to survive in a competitive market.

Takeaways

Acquiring social trust is essential for restaurant success.

Social trust is the modern equivalent of word of mouth.

Online reviews significantly impact customer decisions.

High review velocity boosts visibility in search results.

Engaging with customers post-visit can enhance review rates.

User-generated content amplifies brand trust.

Creating photogenic moments encourages social sharing.

Consistency in online presence is crucial for credibility.

AI plays a key role in determining brand visibility.

Social trust is vital for survival in the competitive food industry.

Titles

Building Social Trust: The Key to Restaurant Success

Navigating the Digital Landscape: Trust in 2026

Sound bites

"Social trust is the modern day word of mouth."

"User-generated content is trust on steroids."

"Clean branding builds trust."

Chapters

00:00 The Importance of Social Trust in Restaurants

02:55 Building Trust Through Online Reviews

09:57 Enhancing Review Velocity and Customer Engagement

16:28 User-Generated Content: The New Word of Mouth

23:02 The Role of AI in Establishing Trust

29:13 Social Trust: The New Table Stakes for Survival

Keywords

social trust, restaurant marketing, customer acquisition, online reviews, user-generated content, AI in marketing, brand identity, customer retention, digital reputation, food industry

Takeaways

Fire and Smoke started as a pop-up in 2017.

Pricing and perceived value are crucial for success.

Collaborating with local breweries can enhance brand visibility.

Creating unique flavors through house-made seasonings is essential.

Navigating food truck regulations can be challenging.

The move to St. Augustine was strategic for family and business.

AI can optimize menu and marketing strategies.

Passion for feeding others is key to success in the food industry.

Learning from failures is more valuable than successes.

Catering can be a lucrative aspect of a food truck business.

Titles

From Pop-Ups to Food Truck Success: The Fire and Smoke Journey

Building a Barbecue Brand: Lessons from Mikey Kay

Sound bites

"Barbecue's a hell of a drug."

"Pricing was a big thing."

"We're not for everybody's budget."

Chapters

00:00 The Birth of Fire and Smoke Barbecue

04:50 From Pop-Ups to Brand Recognition

09:52 Pricing Strategies and Value Perception

14:52 Collaborations and Community Engagement

19:45 Transitioning to St. Augustine

24:25 Marketing and Technology in the Food Industry

36:02 The Role of AI in Menu Optimization

38:13 Customer Engagement and Nurturing Strategies

41:13 The Impact of SMS Marketing

42:06 AI in Food Photography: A Double-Edged Sword

47:11 Embracing AI for Business Efficiency

50:24 The Reality of Starting a Food Truck Business

53:23 Learning from Mistakes in Business

56:43 Branding and Catering in the Food Truck Industry

Keywords

barbecue, food truck, entrepreneurship, branding, marketing, collaboration, AI, catering, pricing, community

Takeaways

The importance of capturing data on customers.

Knowing the cost of acquiring vs. retaining customers.

It's cheaper to retain customers than to acquire new ones.

Many restaurant owners focus solely on new customer acquisition.

Following up with existing customers is often neglected.

Branding is crucial for business success.

Digital transformation is essential in the restaurant industry.

Building a brand goes beyond just serving food.

Social media engagement is not enough for customer retention.

Owning a business requires a shift in mindset.

Titles

Transforming Customer Relationships in Restaurants

The Cost of Customer Acquisition vs. Retention

Sound bites

"It was cheaper to retain customers than acquire new ones."

"We're still just focused on trying to get new customers."

"We realized that we were going into a complete digital transformation."

Chapters

00:00 The Birth of a Culinary Journey

01:07 Rebranding and Shifting Focus: A New Direction

Keywords

customer data, retention, restaurant business, digital transformation, branding

In this episode, The Digital Chef interviews Court Allam, a restaurant marketing expert, discussing the evolving landscape of restaurant marketing in 2025. They explore the importance of user-generated content, influencer marketing, and the role of automation in driving customer engagement. Court emphasizes the need for restaurants to have a marketing game plan, leverage loyalty programs, and balance organic and paid media strategies. The conversation also touches on the impact of AI on the industry and the significance of maintaining a strong Google Business Profile.

takeaways

• User-generated content is a powerful marketing tool.
• Influencer marketing can provide a better ROI than traditional ads.
• Restaurants should focus on building a customer database.
• Marketing automation helps streamline customer engagement.
• Loyalty programs can drive repeat business effectively.
• Balancing organic and paid media is crucial for success.
• Google Business Profile is essential for local SEO.
• AI will continue to shape the future of restaurant marketing.
• Planning ahead can prevent last-minute marketing chaos.
• Showcasing people in your restaurant can enhance engagement.

titles

• Revolutionizing Restaurant Marketing in 2025
• Harnessing the Power of Influencer Marketing

Sound Bites

• "TikTok is a gold mine for content."
• "You need a game plan for marketing."
• "Stay ahead of marketing trends."

Chapters

00:00Introduction to Restaurant Marketing Insights

02:15The Power of User-Generated Content

04:45Influencer Marketing Dynamics

07:46The Role of Automation in Restaurant Marketing

11:45Leveraging Loyalty Programs for Customer Retention

15:23Balancing Organic and Paid Media Strategies

17:42Understanding the Importance of Local Marketing

22:22The Future of AI in Restaurant Marketing

25:34The Importance of Branding in Restaurants

29:35Common Marketing Mistakes to Avoid

33:53The Future of Restaurant Marketing and AI

39:32Planning Ahead: The Key to Successful Marketing

44:16Resources for Restaurant Owners

keywordsrestaurant marketing, influencer marketing, user-generated content, marketing automation, customer loyalty, social media strategy, Google Business Profile, AI in restaurants, marketing mistakes, restaurant industry trends

Summary

In this episode of the 86 Opinions podcast, The Digital Chef discusses essential marketing strategies for restaurants and food trucks as they navigate the challenges of 2025 and beyond. Emphasizing the importance of implementing software and systems, he highlights the need for acquiring social trust, building brand identity, and focusing on customer acquisition and retention. The conversation also touches on the significance of grassroots marketing and adapting to the evolving landscape of customer engagement.

Takeaways

We have to start putting some software and some systems behind things.

The cost of goods in the restaurant industry has just skyrocketed.

Acquiring social trust and getting that word of mouth dialed in online is paramount.

Building a brand is definitely the difference between owning your business and owning a job.

Organic social media is absolutely free.

Consistency, consistency, consistency. I don't think I can speak enough about consistency.

You have to be prepared, ready, and stop winging it.

You pretty much have a customer for life.

We need to start paying attention to trends.

You need to be doing both.

Titles

Navigating Restaurant Marketing in 2025

Building a Strong Brand Identity

Sound bites

"Organic social media is absolutely free."

"You pretty much have a customer for life."

"You need to be doing both."

Chapters

00:00 Navigating the Restaurant Landscape in 2025

06:56 Building Brand Identity and Social Trust

11:34 Customer Acquisition and Retention Strategies

17:14 The Importance of Grassroots Marketing

Keywords

restaurant marketing, food truck marketing, customer retention, brand identity, social media strategies, AI in marketing, grassroots marketing, customer acquisition, online reviews, marketing systems

Takeaways

The food truck industry is physically demanding and requires significant preparation.

Customer feedback is crucial for sustaining a food business.

Simplicity in menu and operations can lead to greater efficiency.

Creating an enjoyable experience for customers is key to success.

Delegating responsibilities allows for business growth and employee empowerment.

The food truck industry is evolving with more regulations and competition.

Marketing and branding are essential for visibility and customer engagement.

Perceived value affects pricing strategies and customer satisfaction.

Collaboration among food vendors can lead to mutual success.

Technology, including AI, can enhance business operations and marketing efforts.

Titles

Waffle Sticks: A Unique Food Truck Journey

Creating Joy Through Food: The Waffle Stick Experience

Sound bites

"This is a brilliant idea!"

"AI is changing everything!"

"We need to be flexible!"

Chapters

00:00 The Journey of a Food Truck Entrepreneur

03:01 Innovating with Waffle Sticks

05:55 Creating Unique Customer Experiences

09:04 Simplifying Operations for Success

11:58 The Importance of Team Dynamics

15:07 Adapting to Industry Changes

17:55 Understanding Perceived Value in Pricing

25:02 Collaboration Over Competition

30:12 Harnessing AI for Business Growth

34:58 Understanding the Business of Food Trucks

39:07 Disrupting the Market with Value Pricing

Keywords

food truck, waffle sticks, entrepreneurship, customer experience, food industry, marketing, business growth, community engagement, food trends, technology in food business

Summary

In this debut episode, The Digital Chef (Doug Maxon) lays the foundation for what this show is all about — real talk, real strategy, and real systems that help food entrepreneurs fill more seats, earn more five-star reviews, and finally get their time back.

Doug breaks down what “86” really means in the restaurant world — when something’s gone, it’s 86’d. And that’s exactly what this podcast is here to do: 86 the opinions, excuses, and outdated tactics that are holding food business owners back.

You’ll learn where this whole idea came from, how Doug went from running food trucks and restaurants to building White Bus Media and The American StrEatz, and why this next step — 86 Opinions — is about giving every owner a front-row seat to the kind of marketing insights that actually move the needle.

This isn’t a highlight reel or a motivational speech. It’s a behind-the-line, after-hours conversation about what it really takes to build a brand that lasts.

Doug also introduces his proven framework — The ABCs of Restaurant Marketing — the system behind every successful restaurant he works with:

• A: Acquire Social Trust — reputation, reviews, and visibility that convert.
• B: Build Brand Identity — the content, visuals, and story that make people remember you.
• C: Customer Acquisition & Retention — automation, loyalty, and smart systems that drive consistent revenue.

You’ll also get a sneak peek at what’s ahead this season:

• Weapons vs. Warriors — Why your tools don’t matter if your mindset’s outdated.
• Reputation Is Your Restaurant’s Credit Score — How reviews make or break your growth.
• Automate or Starve — How to stop relying on luck and start building systems that work while you sleep.

Each episode of 86 Opinions is designed to be short, smart, and loaded with practical takeaways. You won’t hear marketing buzzwords or trendy fluff — just real-world strategy, served hot, by someone who’s lived it.

If you’re a food entrepreneur ready to move past the chaos, build a brand that matters, and finally take control of your marketing — this is your kitchen.

Because in the restaurant world, luck runs out. But strategy scales.

🔑 In This Episode

• Why 86 Opinions exists and who it’s for.
• What “86” really means in the restaurant world.
• How The Digital Chef’s background shaped this show.
• The ABCs of Restaurant Marketing framework.
• A preview of upcoming episodes and community invites.