Felipe Riccio: Kill the Entire Menu Twice a Year

Podcast: FULL COMP: Restaurant Tactics, Tools, & Strategies · Josh Kopel

Opublikowano: 2026-09-11

What if the only reason your guests came once is that nothing changed after they left? Felipe Riccio is chef and partner at Goodnight Hospitality in Houston, TX. At his restaurant March, his tasting menu restaurant, the entire menu is thrown out twice a year and rebuilt around a different corner of the Mediterranean. He is twelve seasons in. He will tell you it is probably not a winning formula. In this conversation, we get into why a concept nobody can repeat back to you will never travel, how discipline and paperwork are what buy...