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Why Great Restaurants Feel Effortless with Tracy Malechek-Ezekiel Ep. 187
Friday, 16 January, 2026

If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.Great restaurants are designed, not improvised.Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.This episode is for chefs thinking long-term.Follow Tracy on InstagramSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

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