Parhaat Restaurant Industry Podcastit (2024)

1
Dustin Valette on unlocking success through powerful partnerships 37:19

13h ago37:19

37:19

I think we’ve seen in recent years that we get further faster when we work together. Few individuals exemplify this ideology more than chef Dustin Valette. Through strategic partnership, the chef has managed to grow a profitable restaurant, a successful wine brand, and contribute greatly to his community and our industry. Today we sit down to discu…

1
Anne Beiler on mastering leadership skills to change your life 36:19

4d ago36:19

36:19

Three words for you: global pretzel empire. Today we’re chatting Anne Beiler, the founder of Auntie Anne’s Pretzels and the author of the book Overcome and Lead. We sit down to discuss the best practices she honed while scaling this company and the lessons she learned along the way. Time and time again, we keep hearing the same foundational idea re…

1
Jarad McCaroll on the art of luxury dining 33:27

8d ago33:27

33:27

The hurdles we must overcome to be successful as restaurateurs are daunting at best, but what does it look like in the most extreme cases? Today we chat with Chef Jarad McCaroll of the Ocean Club located in the Caribbean Islands. With stiff competition, high expenses, and scarce resources this is easily one of the most challenging restaurant enviro…

1
Florian Pfahler on transforming the world through a clear mission and vision 38:11

11d ago38:11

38:11

Can a sandwich save the world? Today we chat with Hannah’s Bretzel founder Florian Pfahler who’s setting the standard for green operation in our industry. With more than half a dozen restaurant’s under his belt, Florian proves that it’s possible to scale sustainably. Today we discuss the path to profitability and sustainability as he’s scaled from …

1
How to Scale to a 15% Net Profit in 5 Days 2:16

13d ago2:16

2:16

You probably listen to this show, hear the success stories, and wonder, "Could that be me?" Yes, it absolutely can be you. I'm inviting you to join me for the FREE 5-Day Restaurant Profitability Challenge, beginning April 22nd to unlock the simplest path to scaling your restaurant’s profitability. This is for every restaurateur who's tired of being…

1
Stephen Ronnow on building a thriving community of restaurateurs 37:30

15d ago37:30

37:30

We’re better together. As an industry, there’s nothing we can’t accomplish if we work in collaboration with each other. But who’s going to be the hero that brings us together? In Orange County, California, that hero’s name is Stephen Ronnow. Stephen is the creator of the Restaurant Executive’s Luncheon, a monthly invitation-only event that brings t…

1
Gocha Hawkins on building a personal brand to scale a restaurant empire 35:22

18d ago35:22

35:22

For those of you that know Gocha Hawkins, the first thing that probably comes to mind is fashion. As a celebrity stylist and reality TV star, Gocha made a name for herself styling the rich and famous. In recent years, she’s turned her attention to the hospitality industry, launching a breakfast concept in Atlanta, Georgia. For most, this would have…

1
Jonathan Morse on scaling restaurant event sales 40:07

22d ago40:07

40:07

In any industry but, especially in ours, it’s vital to control the controllables. For most of us, sales is not one of the things we can control or even influence. But what if we could? Today we’re sitting down with Jonathan Morse, founder of TripleSeat, an event management software helping restaurant owners scale sales and create predictable revenu…

1
John Currence on creating a legacy brand 31:43

25d ago31:43

31:43

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national br…

1
David Lawrence on charting a successful career as a chef 35:16

29d ago35:16

35:16

Chef David Lawrence has paved the way for anyone with culinary aspirations to follow. He’s worked in some of the best restaurants in the world and he’s opened successful restaurants of his own. David has accomplished this with a smile on his face the whole time, avoiding the overwhelm and the melancholy so closely tied to leadership positions withi…

1
Candace Macdonald and Andrew Freeman on 2024 industry trends 36:48

1M ago36:48

36:48

Do you ever wish you had a crystal ball that could tell you what your customers will care about in the future? Candace Macdonald and Andrew Freeman have built that crystal ball. Today they run us through their 2024 industry trends report so that we can stay ahead of the curve and at the forefront of our guests minds. To download the industry trends…

1
Justin Amick on the future of “eatertainment” 33:11

1M ago33:11

33:11

As a business owner, we’re all making strategic bets on the future…trying to create something people will love today while maintaining relevance in the future. There aren’t many of us making bigger bets than Justin Amick. Justin is betting big on the “eatertainment” space, pioneering it in his own market with his eyes set on national domination. To…

1
Mike Willard on choosing the right POS system 36:32

1M ago36:32

36:32

For many of us, our point of sale system will be one of the largest investments we make when opening our restaurants. It’s also one of the most critical. None of us got into this industry to become technologists and so I thought it wise to discuss the best practices and mistakes to avoid with a POS expert. Mike Willard, owner of Washburn POS, is th…

1
Larry Linen on the past and future of Hooters 35:33

1M ago35:33

35:33

Aging gracefully is not always the easiest thing to do. Our world has changed so much in the last 10 years and our values have as well. That has led some brands to thrive while others have withered. Hooters, a divisive brand to many, intends to maintain its position in the cultural zeitgeist and today we chat with Larry Linen, their COO, to discuss…

1
Adrianne Calvo on the evolution from chef to restaurateur 34:24

2M ago34:24

34:24

We all wear many different hats but the hat we seem to wear the least is that of a business owner. Chef Adrianne Calvo launched her restaurant at 22 year old and miraculously has managed to overcome the odds, surviving the great recession and a global pandemic. How did she do it? She may have started as the chef of her own restaurant but over time …

1
Jordan Boesch on how to overcome the labor crisis 36:48

2M ago36:48

36:48

If someone was to ask me what is the most common issue that comes up for today’s restaurant owner or operator, it would be labor. Finding great people, effectively managing that talent, and retaining those individuals sits at the forefront of our minds. Few industry experts have a more unique vantage point to our labor crisis than Jordan Boesch. Jo…

1
Jeff Drake on how to rebrand a restaurant successfully 37:02

2M ago37:02

37:02

We all look to the brands in our industry that have been massively successful out of the gate for inspiration but there’s much more to learn from the brands that have been forced to turn things around. Today we chat with Jeff Drake, the CEO of Protein Bar and Kitchen. Jeff was brought in to turn around this decade old brand and has done so beautifu…

1
Les Tomlin on building a restaurant without employees 31:04

2M ago31:04

31:04

By my count, there are about one thousand different elements that need to come together to run a successful restaurant. Today’s guest, Les Tomlin, has gotten that number down to about three. Les is the founder of Pizza Forno, a first of its kind vending machine, scaling rapidly across North America. I know most of us never aspired to own a vending …

1
Scott Greenberg on inspiring hourly workers 39:08

2M ago39:08

39:08

How do you motivate an employee that doesn’t want to work for you? For so many of our line level employees, a restaurant job is a pitstop on the way to their true destination and, as a result, most owners struggle with motivating and leading them. But it doesn’t have to be that way according to Scott Greenberg. Scott is a motivational speaker that …

1
The Power of a Little Something Extra 3:09

2M ago3:09

3:09

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Travis Talbot on hacking chef life 35:26

2M ago35:26

35:26

Travis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the…

1
Niko Karatassos on lessons learned from over 40 years in business 34:38

2M ago34:38

34:38

Everyone loves a mom and pop restaurant. For some families, it’s a direct path to generational wealth. For others, it can be an anchor, tying future generations to 100 hour weeks and a high stress lifestyle. Today we sit down with Niko Karatassos to share a success story. Niko’s father opened their first restaurant back in 1979 and many decades and…

1
Passion As a Marketing Tool 2:38

2M ago2:38

2:38

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Justin Kingsley Hall on chef life after restaurants 35:44

2M ago35:44

35:44

I met Justin Kingsley Hall in Whitefish, Montana of all places. We were both consulting on a gorgeous restaurant project there. He oversaw the culinary program and I was brought in to refine and optimize the front of house. A friendship evolved and I wanted to have him on the show to discuss the lessons he’s learned after decades of building out hi…

1
Nicole Donnelly on marketing with AI 39:34

2M ago39:34

39:34

We’ve all heard a ton about AI over the last couple of years but, for the most part, it feels like a solution for someone else in another industry. I’m here to argue that AI might be the solution to every independent restaurant’s marketing problems. Today we sit down with Nicole Donnelly, a professional marketer and AI expert to discuss how we can …

1
Liquor Support 2:38

3M ago2:38

2:38

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Michael Mina on how to scale in 2024 31:53

3M ago31:53

31:53

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant owne…

1
Amir Hemmat on the solution to our labor crisis 37:53

3M ago37:53

37:53

Today’s labor crisis stems from a labor shortage. There just aren’t enough people willing to work in restaurants anymore…or are there? Today we’re sitting down with Amir Hemmat of Welcome Tech to uncover the solution to our labor crisis. Amir and his company have access to literally millions of legal workers qualified and excited to work in our ind…

1
How to Book $1m in Events 3:26

3M ago3:26

3:26

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Jeff Fenster on creating the next billion dollar brand 37:25

3M ago37:25

37:25

During our time in this industry we’ve watched countless healthy restaurant concepts go under. But today’s guest, Jeff Fenster, seems to have finally figured it out. His concept, Everbowl, has scaled massively over the last few years despite an economic downturn and a global pandemic. We sit down to discuss the strategy he used to become massively …

1
Steven Salm on making vegan food cool 39:02

3M ago39:02

39:02

What comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of…

1
Great Marketing Doesn't Cost You a Penny 3:05

3M ago3:05

3:05

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Eric and Alex Adler on the power of restaurant branding and marketing 34:39

3M ago34:39

34:39

What transforms a single unit family owned and operated restaurant into a regional giant with nine locations? Today we chat with Eric and Alex Adler, cofounders of the Puesto restaurant chain in Southern California. They, like so many other families, built a restaurant to share their love of food and culture with their community. But, unlike so man…

1
Seth Cohen of Sweetfin on restaurant marketing mastermind 37:30

3M ago37:30

37:30

Today we’re talking with Seth Cohen of Sweetfin about brand equity, marketing, messaging, real estate and scaling a blockbuster concept in a post pandemic world. For more on Sweetfin visit https://www.sweetfin.com _________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundr…

1
Karl & Sarah Worley on building a better business plan 35:01

3M ago35:01

35:01

Great restaurants stem from running great businesses and today we’re going to talk about the business of running restaurants. Our guides on this exploration of what a successful business plan looks like will be Karl and Sarah Worley, a married couple who turned their love of biscuits into a thriving restaurant brand. They’ve built their business on…

1
Borrow a Chef 2:37

3M ago2:37

2:37

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Bruce Bromberg on the fundamentals of scaling 39:24

3M ago39:24

39:24

Chef Bruce Bromberg is not the typical restaurant magnate that comes to mind when you think of a national restaurant group. More than anything, he’s a chef, leveraging the universal truths he’s learned over the years in innovative ways. His ability to translate the fundamentals of cooking to the fundamentals of business has led to his meteoric succ…

1
Brian Malarkey on going against the grain 25:18

3M ago25:18

25:18

If you want to know the truth, without one ounce of sugarcoating, just call Brian Malarkey. The Celebrity Chef has spent almost two decades betting big on his version of what success looks like. Big venues, high stakes and higher revenues. Post pandemic, where everything is thinking small and capitalizing on a flush economy, he’s taking a different…

1
The Fallacy of Demand 3:10

3M ago3:10

3:10

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Michael “Schatzy” Schatzberg on what makes a restaurant truly valuable 36:28

4M ago36:28

36:28

The idea of venture capital doesn’t typically enter the mind of most restaurant owners but those opportunities do exist. Today we’re sitting down with Schatzy Schatzberg, an industry veteran on the lookout for the next big restaurant concept. We discuss what it takes to win in this competitive market and what makes a restaurant concept truly invest…

1
Colin Wyatt on the lessons learned after almost 2 years in business 35:26

4M ago35:26

35:26

Over the years we’ve had a ton of industry veterans on the show. There’s so much to learn from someone who’s owned and operated a restaurant for decades. But, some of the new kids on the block have a lesson or two up their sleeves as well. Today we’re chatting with Colin Wyatt, a seasoned chef who left New York City in an effort to build something …

1
Bonus Episode: 1 to 100 - The Golden Ratio 3:05

4M ago3:05

3:05

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Ashishh Desai on the proven path to more customers 34:46

4M ago34:46

34:46

The typical business plan for most of us is to make great food, open the doors, and hope for the best. But, in today’s competitive market, we can’t afford to wait for our customers to come to us. Ashishh Desai of Menufy and HungerRush learned this lesson early in his career and there are countless lessons to be learned from the way he skillfully sc…

1
Bonus Episode: $5,000 Mondays 2:57

4M ago2:57

2:57

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
David Scott Peters on the principles of profitability and the art of delegation 37:15

4M ago37:15

37:15

Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Sco…

1
DJ Duporte on marketing mastery in 2024 37:10

4M ago37:10

37:10

When looking for inspiration, it’s hard to look to the big guys. They have big budgets and massive reach. But what about the small guys on their way to becoming big? Today we sit down with DJ Duporte, who heads up the marketing effort over at North Italia, a casual dining concept set to scale to the moon in 2024. In our conversation we discuss the …

1
Bonus Episode: The True Purpose of Social Media 2:55

4M ago2:55

2:55

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

1
Robin Gagnon on buying the perfect restaurant 37:57

4M ago37:57

37:57

I don’t believe there’s anything more vital to the success of an independent restaurant than the location we choose. Defining the perfect location has become even more complicated in recent years and that’s why I reached out to today’s guest, Robin Gagnon. Robin is a restaurant real estate expert and today she shares the best practices and mistakes…

1
Michael Chon & Samuel Kim on building a productive partnership 32:42

4M ago32:42

32:42

More often than not, when outsiders decide to become restaurant owners, the results are disastrous but there is so much to learn from those rare success stories. Today we sit down with Michael Chon, a businessman turned restaurant man and his culinary director Chef Samuel Kim to discuss what they’ve done better than most, what they’ve learned along…

1
Bonus Episode: Where They Decide 3:09

4M ago3:09

3:09

As you know, I've coached hundreds of restaurateurs to scale profitability through effective marketing and optimizing operations. These bonus episodes serve as mini-coaching sessions where I provide you with quick lessons to help you achieve the same amazing results without spending a dollar on marketing and advertising. Enjoy! ____________________…

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