174 | Apron on a Fence
Mitch Prensky is a food and beverage development consultant with a storied career spanning fine dining, catering, and hotel restaurant concepting. After founding and running Supper, a celebrated farm-to-table restaurant in Philadelphia, Mitch shifted gears to consulting, bringing his expertise to projects with Zabar’s, Hyatt, and boutique hotels across the country. As co-founder of COJHO F&B Development, Mitch focuses on creating dining concepts that balance artistic vision with operational execution. Susan and Mitch talk about farms, budgets, and alien abduction. What You'll Learn: How time, capital, and talent factor into a successful restaurant launch. Why building equity for staff and fostering kindness in the industry matters now more than ever. What Mitch predicts for a hyper-local, luxury-driven approach that emphasizes personalization and connection. How Mitch’s jazz background shaped his approach to hospitality and the parallels between performing and cooking. Why Mitch pivoted from restaurant ownership to helping boutique hotels and independent operators refine their F&B programs. Who picked vegetables at 6 AM for Mitch’s acclaimed restaurant, Supper, where he grew his own ingredients just miles from the kitchen. Loved Mitch’s stories and insights? Don’t forget to subscribe, share, and leave a review. Want your burning hospitality questions answered? Call or text the hotline at 850-404-9630 to be featured on a future episode!