The celebrity chef Bobby Flay once said that “everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.’” The subtext being that not all of them are good ideas. But if there is a recipe for culinary success, then it surely begins with having a clever concept. For some, it might mean spotting a gap in the market. For others, it could be about putting a new twist on an old idea. And for others still, it might be about ignoring what everyone else is doing entirely. In this episode, we hear from three restaurateurs about the big idea behind their latest venture. We find out what inspired them, what makes their restaurant different, and what’s on the menu and why. First we visit Cadence, an all-day eatery in the Carlsberg district of Copenhagen. It’s the brainchild of Rhys Howell-Morgan, a restaurateur from Wales, and André Rossi, a management consultant from Australia. André kicks off the episode with a wonderful explanation of how he and Rhys ended up opening a brunch restaurant in Copenhagen. Spoiler alert: it involves Danish language classes, playing in a band together, and missing the Melbourne’s trendy brunch scene. André also explains the importance of things being “casually awesome” at Cadence and shares his insights into the world of restaurants as a relative outsider to the industry. Next, we resume our conversation with the Canadian chef Jonathan Tam and discuss the various sources of inspiration for his new restaurant, JATAK. They include his Cantonese heritage, his decade-long stint at the Michelin-starred restaurant Relæ, and his summer residency at Dan Barber’s acclaimed New York restaurant, Blue Hill at Stone Barns. Finally, we visit Pico Pizza and find out what it’s doing to stand out in Copenhagen's super-saturated fast-food market. Co-founder Lars Hylby explains how he developed Pico’s eclectic menu and talks about the importance of thinking outside the (pizza) box. Finally, he weighs in on how to eat a slice and whether pineapple is ever an acceptable topping.