Restaurant Growth Podcast

The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of Cúrate and La Bodega by Cúrate in Asheville reveals how she completely transformed her restaurant's pay structure after the pandemic shutdown. Katie details her journey from engineering PhD student to award-winning chef, and explains why she took the bold step of eliminating sub-minimum wage pay, implementing a weighted tip pool, and creating transparent pathways for advancement. She candidly discusses the challenges and benefits of this transformation, from staff reactions to financial adjustments, ultimately showing how creating more equitable compensation has strengthened her restaurant team and culture.ResourcesConnect with Katie Button on LinkedIn

Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder and CEO of Brasa Peruvian Kitchen, who shares his journey from management consultant to restaurant entrepreneur. Michel reveals how he built a fast-casual concept with an astonishing 17% employee turnover rate in an industry that typically sees 100-200%. He breaks down exactly how he crafted meaningful core values, implemented an innovative personalized onboarding process, established fair wage practices beyond minimum wage, and created unprecedented pay transparency across all positions. This episode offers practical strategies for operators looking to attract and retain talent while building a values-driven restaurant business.ResourcesConnect with Michel Falcon on LinkedIn

Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents, about how smart restaurants are winning the hiring game. After 13 years of connecting restaurants with talent, Alice breaks down what works. She explains the "missing middle" skills gap hurting restaurants today and shares practical ways to make your job listings stand out. Whether you're struggling to hire line cooks or looking to build a reputation as a great workplace, Alice offers real solutions you can implement immediately to attract better candidates.ResourcesConnect with Alice Cheng on LinkedIn

Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught him about way more than just cooking great food. He explains why running a successful restaurant isn't just about having a superstar chef but about creating systems that work even when you're not there. Justin also dives into how his education platform helps restaurants keep their best staff by actually measuring what makes someone good at their job. If you want to level up your restaurant career or build a team that sticks around, you'll walk away with practical ideas you can use immediately.ResourcesConnect with Justin Khanna on LinkedIn and TikTok

AI is changing the restaurant marketing game in ways that can save you time while boosting your revenue. In this episode of The Pre-Shift Podcast, I chat with Josh Kopel, a Michelin-awarded restaurateur who's truly mastered the marketing side of the business.Josh breaks down how restaurants of any size can use AI tools like ChatGPT to create better email campaigns, design loyalty programs that actually work, and analyze menu performance - all without needing a marketing degree.What I love about Josh's approach is how practical it is. He shows you exactly how to get started, even if you've never used AI before. And for just $20 a month, you can access tools that Josh says are like "hiring an expert instead of a teenager."Restaurant owners drowning in spreadsheets and those looking to bring more guests through the door will find Josh's strategies helpful for saving hours each week while potentially adding thousands to monthly revenue.ResourcesConnect with Josh on LinkedIn

Breaking free from being the "superhero" operator can transform your restaurant's future. In this episode of The Pre-Shift Podcast, we talk with Avery Ward, third-generation CEO of Little Italy Ristorante in Groveport, Ohio, about how he turned around his family's struggling business. Avery shares how his tech background helped him implement smart systems that let him step back from daily operations. He breaks down exactly how he delegates tasks, documents processes, and builds accountability at every level - allowing him to expand from a single location to a growing restaurant group. Both struggling operators managing everything themselves and successful owners looking to scale will find valuable takeaways in Ward's practical approach to working on your business instead of just in it.ResourcesConnect with Avery Ward on LinkedIn

Uncertainty seems to be the only certainty in today's restaurant industry. In this episode of The Pre-Shift Podcast, we sit down with Jay Ashton, Canada's Restaurant Guy, to discuss how Canadian restaurants can adapt to tariffs and economic challenges. Jay shares practical strategies from his 35-year career. These go beyond simply raising prices to tactics like creating salads without lettuce and developing multiple revenue streams through newsletters and digital merchandising. Whether you're concerned about the current tariff situation or looking for always-relevant business advice for navigating uncertain times, Jay's approaches and timeless wisdom offer valuable insights for restaurants looking to thrive during economic shifts.ResourcesConnect with Jay on LinkedIn

For many 16-year-olds, a first job is just a way to make some extra side cash—nothing more than a temporary gig. But for Julianna Blackhurst, a part-time job in high school became the foundation of her lifelong career. In this episode of The Pre-Shift Podcast, we sat down with the Senior Director of Franchise Operations at Jeremiah's Italian Ice, to talk about two types of growth: career growth and franchise growth.Resources:Check out Jeremiah's Italian Ice

What if mandatory training didn't have to be boring? With creative storytelling and an irreverent approach, ARROW UP Training makes engaging, effective training programs for restaurant teams.In this episode, we're joined by Jason Berkowitz, the founder and CEO of ARROW UP Training.Jason offers insights into building consistent employee experiences and the role of continuous training in fostering a strong team—and a better guest experience. He also discusses the importance of structured onboarding, developing strong leaders, and the power of storytelling in training.ResourcesCheck out ARROW UP Training ⬆️Connect with Jason on LinkedIn

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.In this episode, 'Restaurant Unstoppable' host Eric Cacciatorre teams up with industry experts James Schonzeit from Square and D.J. Costantino from 7shifts to tackle the pressing challenges of staffing and technology in the restaurant world.Through a series of insightful discussions, they cover key topics such as hiring and retaining staff, leveraging technology for better operations, and balancing tech with genuine hospitality. The conversation offers practical advice, highlighting how flexible scheduling, proper training, and effective management practices can improve staff retention and satisfaction. They explore the use of kiosks and other tech tools to streamline processes and enhance customer interactions without losing the essence of hospitality. Additionally, the episode underscores the value of actionable strategies, like gradual tech integration, to boost profitability and team engagement. Real-life examples and survey insights provide a roadmap for restaurant owners and managers to navigate modern challenges and thrive in an evolving industry.00:00 Introduction and Housekeeping00:57 Meet the Hosts01:53 Technical Difficulties and Introductions04:47 Discussion on Restaurant Technology05:49 Staffing Challenges in the Restaurant Industry06:31 Survey Insights on Employee Retention12:59 The Role of Technology in Employee Management14:26 Customer Experience and Technology28:08 Discussing Final Trends28:40 Employee Training and Technology30:08 Empowering Staff Through Continuous Training30:49 Leveraging Technology for Efficiency31:36 Balancing Technology and Human Interaction37:58 Addressing Staff Engagement and Retention38:09 Q&A Session38:47 Strategies for Improving Margins48:27 Innovative Solutions for Staff Engagement58:38 Closing RemarksSend us a textListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a textGreat teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool and culinary operating system. Josh shares his journey from a Michelin-starred chef to a tech entrepreneur. He discusses the motivation behind creating meez, driven by the loss of his recipe notebook and the need for a specialized tool for culinary professionals. Throughout the conversation, Josh elaborates on the challenges faced in transitioning to tech, the features of meez that enhance operational efficiency, and how it serves chefs and restaurant operators in maintaining consistency and profitability. Sharkey also highlights the importance of empowering teams with the right tools and maintaining a clear vision in business. Tune in for practical advice, real stories, and valuable insights into bridging creativity and profitability in the restaurant industry.00:00 Introduction and Insight00:29 Meet Josh Sharkey01:21 The Birth of meez03:03 Challenges and Solutions05:42 Building the Company08:30 Data and Recipe Management22:47 Team Empowerment and Retention27:12 Leadership and Vision38:36 Exciting Developments40:10 Conclusion and FarewellListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a textGreat teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.In this episode of the Pre Shift Podcast, host D.J. Costantino welcomes Ross Groeneweg, Chief People and Strategy Officer at Pizza Ranch. They discuss the history of the family-owned business, which started in 1981 and grew into a 218-location franchise. Ross explains the company's successful franchise model and the relationship between franchisees and corporate, ensuring a consistent employee experience. He shares his personal journey within Pizza Ranch, starting from high school, advancing through various positions, and eventually becoming a leader. Ross emphasizes Pizza Ranch's core values, vision, mission, and benefits of collaborative franchisee relationships and shared learnings. The episode concludes with a sneak peek at upcoming company initiatives, including a new wing night promotion.00:00 Introduction to the Pre-Shift Podcast00:18 Meet Ross Groenweg, Chief People and Strategy Officer at Pizza Ranch01:13 The Origin Story of Pizza Ranch02:55 Franchise Model and Corporate Partnership04:06 Ross's Journey Through Pizza Ranch07:15 Core Values and Vision of Pizza Ranch09:10 Challenges and Strategies in Employee Retention13:41 Collaborative Nature of Pizza Ranch Franchisees15:14 Career Growth and Opportunities at Pizza Ranch21:12 Future Plans and Exciting Initiatives22:09 Conclusion and FarewellListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.Mike Bausch, a certified master pizzaiolo and the brains behind Andolini's Worldwide joins DJ Costantino on the Pre Shift Podcast. In this episode, Mike shares his journey from aspiring Marine Corps officer to leading a 12-restaurant empire in Tulsa, Oklahoma. Recognized nationwide for their exceptional pizza, Andolini's success is attributed to a commitment to quality and a no-half-measures philosophy. Mike outlines his leadership and staff training techniques, explaining why he avoids the term 'family' in favor of a more professional 'team' dynamic. He also discusses his transition into becoming a mentor and educator for the restaurant industry through his Unsliced Restaurant System. Mike offers insights on cross-training staff, maintaining low attrition rates, and the importance of structured employee evaluations. The episode is packed with practical advice and actionable takeaways for building and sustaining a high-performing restaurant team.Chapters00:00 Introduction to the Pre-Shift Podcast00:23 Meet Mike Bausch: The Pizza Mastermind01:19 Mike's Journey: From Marine Corps to Pizza Empire03:04 The Turning Point: Mentorship and Mastery06:39 Expanding the Brand: Beyond Pizza09:42 Building a High-Performing Team15:55 Balancing Structure and Flexibility in Training16:42 Maintaining Low Attrition Rates18:34 Employee Feedback and Evaluation Process21:03 Team Building and Andomania23:12 Mike Bausch: Mentor and Educator24:59 The Unsliced Course and Restaurant Systems26:15 Engaging with the Restaurant Community31:49 Future Plans and Exciting Developments32:22 Conclusion and FarewellListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.In the latest episode of the Preshift Podcast, host D.J. Costantino chats with Margaret Pak, chef and co-owner of Thattu in Chicago. Pak shares her inspiring transition from corporate life to culinary arts, detailing her journey from selling spicy ketchup to opening a successful food stall and finally establishing an award-winning restaurant. The episode delves into her passion for Kerala cuisine, her experience with food pop-ups, and her innovative no-tip service model. Pak also discusses the significance of transparent menu pricing, equitable staff wages, and her future plans, including participating in prestigious culinary events and creating retail condiments.00:00 Welcome to the Preshift Podcast00:17 Meet Margaret Pak: Chef and Co-Owner of Thattu01:13 From Corporate to Culinary: Margaret's Journey02:38 Falling in Love with Kerala Cuisine03:41 From Prep Cook to Pop-Up Success07:23 The Birth of Thattu: From Food Stall to Restaurant10:41 Navigating the Pandemic and Reassessing Plans11:59 Reopening and Expanding Through Pop-Ups17:15 Innovative Business Model: No Tips, No Service Charge27:19 Building a Collaborative and Equitable Team31:06 Advice for Aspiring Restaurateurs36:42 What's Next for Thattu?38:21 Closing Remarks and Thank YouListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.In this episode of the Pre-Shift Podcast, host DJ Costantino talks with Ellen Yin, founder and co-owner of High Street Hospitality Group. Ellen shares her journey from a high school summer job to running celebrated dining establishments. The discussion focuses on the importance of building a strong sense of community and belonging within her restaurants. Ellen emphasizes the significance of respecting and empowering employees and effective recruitment, training, and career development strategies. She also highlights the challenges and successes in maintaining a consistent and supportive team culture across multiple restaurant concepts.00:00 Introduction to the Pre-Shift Podcast00:14 Meet Ellen Yin: Founder of High Street Hospitality01:14 Ellen's Journey into the Restaurant Industry04:43 The Success and Longevity of Fork06:55 Building a Strong Team Culture14:00 Recruitment and Career Development Strategies22:08 Challenges and Overcoming Obstacles26:40 Future Goals and Exciting Developments29:54 Conclusion and Final ThoughtsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.In this episode of the Pre Shift Podcast, host D.J. Costantino chats with Zach Feinstein, CEO and co-owner of the Feinstein Group, about an innovative commission-based compensation model that combines a 20% service charge for servers. Zach explains the strategy behind this model, its implementation, and its impact on employee retention, guest experience, and front and back-of-house relationships. Zach also discusses his experience in the restaurant industry, the journey of the Feinstein Group, and the future vision for this compensation approach. This episode is packed with actionable insights for restaurant owners and managers aiming to build high-performing teams.Chapters00:00 Welcome to the Pre Shift Podcast00:13 Meet Zach Feinstein: CEO and Co-Owner of the Feinstein Group01:29 The Feinstein Group's Journey and Growth03:08 Innovative Compensation Model: Commission-Based Pay05:12 Rolling Out the New Compensation Model07:52 Impact on Staff and Guest Experience17:22 Front and Back of House Dynamics21:01 Future of the Restaurant Industry23:54 Lightning Round: Quick Questions with Zach Feinstein27:47 Closing Remarks and How to Learn MoreListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is the complete team management platform for restaurants. 7shifts provides tools that help restaurateurs make more profitable decisions, improve team retention, and get operations in order. 7shifts is made for everyone — from FOH to BOH — and is trusted by over 40,000 restaurants and 1 million restaurant pros.

Send us a Text Message.Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.In this episode, Pike Howard, co-owner and finance and development director of Felipe's Taqueria, shares the history of the restaurant chain founded in 2006, inspired by Felipe Herrera. Pike emphasizes the significance of having a strong foundational playbook for growth, the importance of transparency and profit-sharing with leadership teams, and the role of consistent execution in a high inflationary environment. He cites influences like Danny Meyer's book, Setting the Table, and Chick-fil-A's operational focus. Howard stresses the need for non-defensiveness regarding feedback and aims to exceed profitability expectations.Chapters00:00 Introduction to Pike Howard and Felipe's Taqueria00:09 Founding Story of Felipe's Taqueria00:23 Growth Strategy and Operational Philosophy01:11 Leadership and Transparency01:16 Profit Sharing and Employee Engagement01:42 Consistency and Adaptation in Operations02:20 Commitment to Quality and Inspiration02:49 Operational Excellence and FeedbackListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Producer: D. J. CostantinoProducer: Samantha FungEditor: Fina CharlestonAbout 7shifts7shifts is the complete team management platform for restaurants. 7shifts provides tools that help restaurateurs make more profitable decisions, improve team retention, and get operations in order. 7shifts is made for everyone — from FOH to BOH — and is trusted by over 40,000 restaurants and 1 million restaurant pros.

Send us a Text Message.The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.On this episode, we're joined by Hassel Aviles, Founder and Director of Not 9 to 5.Hassel Aviles has built a career in the hospitality and foodservice industry for over two decades working primarily in restaurants, event production and entrepreneurship. In 2018, after years of struggling with mental illness and trauma, Hassel was inspired to co-found Not 9 to 5, a non-profit that empowers foodservice service workers like herself. Hassel's strategic planning abilities helped grow Not 9 to 5 from a series of workshops, panels and webinars into a global vehicle for change. Her work has contributed to a worldwide hospitality revolution to create work environments that are inclusive and proactive, rather than top-down and reactive. Hassel has used her experience, her social capital and intelligence to speak up for those without the power to make change. She is a visionary and deeply dedicated to revolutionizing the industry for the better.Topics Covered:The contributors to poor mental health in the restaurant industryDefining what psychological safety means for the restaurant industry and the signs that a restaurant isn't psychologically safe. The causes and identifiers of burnout in restaurant work.ResourcesNot 9 to 5Hassel Aviles on LinkedInListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.In this episode, Chris Britt, Chief Operating Officer of Epic Restaurants, joins us.For nearly five years, Chris has served in a leadership capacity at Agave & Rye, one of the fastest-growing restaurant concepts in the U.S. He has accumulated a diverse array of experiences since joining the Agave & Rye team in 2018, and through his expertise, Chris has helped continually grow the company into a now multi-brand restaurant group, touting such revered concepts as Agave & Rye, S.O.B. Steakhouse, Shindig Park—and the soon-to-be-unveiled, Trashy Dawg. Chris started as the GM of the original location in Covington, Kentucky, before taking the same position at Agave & Rye's flagship location in Liberty Township, Ohio. Soon after, he was promoted to Regional Director, followed by a promotion to the Director of Operations role. Chris has been in his Chief Operating Officer role for more than a year, right in time for expansion plans in 2023.ResourcesListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host D.J. Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.On this episode, we're joined by Stella Dennig, Co-Owner/GM of Daytrip in Oakland, California.Stella Dennig (she/her) is the Co-Owner/GM of Daytrip, a fermentation-driven party of a restaurant in Oakland, CA. Core to Daytrip's mission is to push toward a more equitable future for this industry and at the center of that, its workforce. Daytrip has been written up for its employment practices by publications like Bon Appetit, The New York Times, and the SF Chronicle. Daytrip was a Bon Appetit top 10 Best New Restaurant in America in 2023 and Co-Owner/Chef Finn Stern was a James Beard Semifinalist in 2024.Topics Covered:Exploring Daytrip's Business Model: Equal entry-level wages and a shared service charge benefiting all staff challenge industry norms.Cultivating a culture of fairness through democratic management and transparent hiring practices.How regular team dialogues foster a supportive and inclusive work environment.ResourcesDaytripRAISE10 Best New Restaurants in America 2022 | Bon AppetitListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.On this episode, we're joined by Chad Mackay, CEO of Fire & Vine Hospitality in Seattle, WA.Chad Mackay, CEO of Fire & Vine Hospitality, leads a multi-concept operator of full-service restaurants and oversees the successful Revelers Club loyalty program, boasting 80K members and contributing 30% to the company's revenue since its 2011 inception. El Gaucho, the flagship concept founded in 1996, spans five locations, while Fire & Vine owns AQUA by El Gaucho, Aerlume, and the Witness Tree lounge. The Revelers Club extends to independently owned properties like Walla Walla Steak Co., Crossbuck Brewing, and Yellowhawk Resort in Walla Walla, WA. Drawing from two decades of hospitality expertise, Chad founded Brigado, a consulting and technology firm. He actively serves on Oracle's Customer Advisory Board for the Global Food and Beverage Industry Group and has held leadership roles in associations like the Washington Hospitality Association and Visit Seattle. Chad is a sought-after speaker on adapting compensation models for full-service restaurants in response to the $15 minimum wage.LinksFire & Vine HospitalityBrigadoListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.On this episode, we're joined by Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings in Boston, Mass.Irene Shiang Li co-founded Mei Mei in Boston in 2013 and built the brand around ethical, sustainable sourcing and fair and transparent employment practices, including open book management. Mei Mei is now a dumpling company and Irene is now building Prepshift, a tech-enabled coaching and workforce training firm. Prepshift focuses on aligning food business teams around their common goals and empowering them with education and transparency. Irene believes that in restaurants, everyone can win. She is a Zagat and Forbes 30 Under 30 honoree, six-time James Beard Foundation Rising Star Chef nominee, and 2022 James Beard Foundation Leadership Award winner. In 2023, Irene and her sister co-authored Perfectly Good Food: a totally achievable zero-waste approach to home cooking with W.W. Norton.Additional ResourcesMei Mei DumplingsPrepshiftOne Fair WageFollow Irene LiGet Irene's BookListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. Host D.J. Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.On this episode, we're joined by Ji Hye Kim, Chef/Owner of Miss Kim in Ann Arbor.Ji Hye was awarded one of Food & Wine's Best New Chefs in 2021 and a multi-time James Beard Award semifinalist. She also advocates for fair wages in the hospitality industry, working with organizations like One Fair Wage to enact change. We get into how staff are paid above the industry average at Miss Kim, the tools Kim uses to get her teams engaged, and more.Additional ResourcesMiss KimZingerman'sZingerman's Community of BusinessesOne Fair WageRAISE: High Road RestaurantsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Jason Hammel, Chef and Owner of Lula CafeGuest BioChef and owner Jason Hammel grew up in New Haven, CT and is the product of a tight Italian family. He studied writing at Brown University and then traveled in Italy where an accidental stay in an apartment above a produce market left a lasting impact and presaged his career as a chef. Upon returning to the U.S., he received his M.A. in English and moved to Chicago where he met his wife, musician and Lula co-founder, Amalea Tshilds. They live in Logan Square with their two children, Ismene and Cass.   Hammel's writing has appeared in Bon Appetit and Lucky Peach/MAD feed. He is currently working on a cookbook to be released by Phaidon.  Additional ResourcesLula CafeMarisolPilot LightLula Cafe CookbookListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Kwini Reed, Co-owner of Poppy + Rose, Poppy & Seed, and Root of All FoodsGuest BioKwini Reed is a Southern California native, wife, mother, and entrepreneur. She is the co-owner of brunch restaurant, Poppy + Rose in Downtown Los Angeles, Orange County dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed.She and her husband Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine's “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles' “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) - among others.She pioneers Poppy + Rose and Poppy & Seed's giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more. Kwini is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. Additional ResourcesPoppy & RosePoppy & SeedRoot of All FoodsKwini ReedListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Joe Kahn, Founder and CIO of Condado Tacos and Chris Artinian, CEO of Condado TacosGuest BioJoe Kahn is the Founder & Chief Innovation Officer at Condado Tacos. His passion for hospitality started at just 15 years old working at Sizzler and then Pizza Hut. Along the way, he learned to bartend and earned his first management position at The Outpost, a local Chicago venue. After decades of working in all aspects of the restaurant industry, Joe took the plunge to open his own restaurant—which failed. But instead of turning in his apron, he learned from his mistakes, borrowed money from his wife's 401k, and founded Condado Tacos with several business partners. His focus on creating clean and craveable tacos in an environment that encourages creativity and community was a hit. By 2026, there will be 100 Condado Tacos restaurants! What's Joe's secret to success? Treating people well and really great tacos.Chris Artinian serves as President & CEO at Condado Tacos. He has over 30 years of restaurant and retail experience with private and public companies and extensive experience in restaurant and consumer services. He first encountered Condado Tacos while working at The Beekman Group and loved the concept so much that he joined the company to help chart the brand's meteoric growth because he has the chops. Chris previously held CEO titles at TooJay's Gourmet Deli, Bakery & Restaurant, Smokey Bones Bar & Fire Grill, and Morton's. He's recognized by industry peers for his deep operational experience in developing winning strategies and exceptional teams. he also serves on the Board of Directors of Another Broken Egg, Ted's Cafe Escondido, and Condado Tacos.Additional ResourcesCondado TacosCondado Tacos Careers2021's Breakout Brand of the Year: Condado Tacos Takes the LeadListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Michel Falcon, Founder & CEO of Brasa Peruvian KitchenGuest BioMichel Falcon is a restaurant entrepreneur, keynote speaker, and best selling author. His expertises are company culture, employee performance, and customer experience strategies. As the CEO & Founder of Brasa Peruvian Kitchen, he oversees all people and growth initiatives. Since August 2021, Brasa has succesfully opened three corporate-owned locations in Toronto, The company's next growth market in New York City in 2023.Additional ResourcesBrasa Peruvian KitchenMichel FalconBrasa Peruvian CareersListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper CafeGuest BioChampion of fair wages, equality and great food. James Beard nominated Atlanta restaurateur Ron Hsu envisions an industry where the workforce doesn't rely on the goodwill of customers and strives for changes to the way things have always been done.Additional ResourcesLazy BettyHumble PieJuniper CafeRAISE High Road RestaurantsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Eric Huang, Owner of Pecking HouseGuest BioEric Huang grew up in a Chinese-American restaurant in New York, a very common tale in the Chinese diaspora. He is an amateur cellist turned subpar college student turned chef. Despite investing many years and taking on crushing student debt to become a college-educated professional, he would return to work in restaurants because that's where he felt most at home. He has been cooking in New York City for the last decade, honing his craft at Michelin-starred institutions such as Cafe Boulud, Gramercy Tavern and most recently as a sous chef at Eleven Madison Park. His dream was to open his own restaurant that would challenge the Western world's prejudices against Chinese cuisine, but he encountered a minor obstacle in the spring of 2020. With his family's restaurant, Peking House, shuttered due to the pandemic, he stepped in to do what he could and started frying chicken and delivering it to New Yorkers trapped in their apartments. This became wildly more successful than anyone planned on it being and thus Pecking House was born. He is now a fried chicken dealer in a restaurant landscape figuring out its direction in the wake of the pandemic. He has fully embraced the fast-casual restaurant life because it's fun, it's tasty and you can put food on disposable plates.Additional ResourcesPecking HouseHow Pecking House's Chili Fried Chicken Became a Smash Hit in NYCEric Huang (@eric.p.huang) • InstagramMeet Eric Huang - Founder of Pecking House in New York CityListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.comGuest BioAsheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network's From The Source, a series exploring the origins and stories behind different ingredients.Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Throughout it all, Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   Additional ResourcesCúrateLa Bodega by CúrateCúrate TripsJust EconomicsListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Eric Scheffer, Founder and CEO of Scheffer Group.Here are some of the highlights:How to treat your team like family and do it with sincerityHow Scheffer has kept staff around for yearsWhat goes into the group's $1620 average annual spend on health and mental wellness benefits per staff member Why Eric's restaurants have a 3% kitchen appreciation feeLeading with relentless generosity Guest BioEric Scheffer has been a pioneer and key member of the Asheville food scene for over 20 years.Originally from Brooklyn and raised on Long Island, Mr. Scheffer left behind a successful television and advertising career in L.A. to chase his true passions: food, wine, and people. After completely revamping The Savoy in 2000 to become one of the country's preeminent fine dining restaurants—as well as put Asheville on the map as a restaurant destination—he went on to co-found AIR, the Asheville Independent Restaurant Association.Among Mr. Scheffer's numerous hospitality ventures are the creation of Dining Innovations, Asheville's premiere catering & corporate events company, Bodega Gratia, a boutique Argentinian winery, and Victus World Imports, where he imported wines from Argentina, Spain, and France. He currently owns Vinnie's Neighborhood Italian (voted best Italian restaurant in Asheville for 10 years in a row) and Jettie Rae's Oyster House, which sit at number 2 and 3 on TripAdvisor's best Asheville restaurants, respectively. With a slew of other concepts in the works, Mr. Scheffer is only just getting started.With the Scheffer Group, he's proud to showcase the culmination of his hospitality experience. “Relentless generosity brings us closer together,” he often says, and the spirit of that sentiment is easy to see in every project he tackles.Additional ResourcesThe Scheffer GroupVinnie's ItalianJettie Rae's Oyster HouseCielo Catering AshevilleLantern HealthListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts (formerly The Restaurant Growth Podcast) breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Newton Hoang, Director of Marketing & IT at 7 Leaves Cafe. Here are some of the highlights:How your customers and employees are a reflection of one another7 Leaves' foray into mobile orderingBuilding a Culture of Care that keep employees engaged and boosts retentionHow technology can help make all of the above easierGuest BioNewton Hoang is a: Marketing and IT unicorn. 25+ year food and beverage industry purist. Straight shooter with a side of empathy. Servant leader. Girl dad first, everything else second.Additional Resources7 Leaves CafeJoin Us - 7 Leaves CafeNewton Hoang on LinkedInAskNicelyGrandma's House of HopeListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Kelly Phillips, Founder of Destination Unknown Restaurants. Here are some of the highlights:How Kelly started her businessesThe decision to put many of her staff on a salaryThe impact that salaries have had on the team dynamicWhy salaried roles in restaurants aren't all that radicalAnd how you can explore new comp strategies at your restaurantGuest BioKelly is Founder and Partner in Destination Unknown Restaurants, which is known across DC for Ghostburger (2020, 2022), Taqueria Las Gemelas (2021), and Destino (2021). Recent career accomplishments for Kelly include welcoming President Biden into Taqueria Las Gemelas for Cinco de Mayo shortly after the concept's opening, being part of the 2021 RAMMY winning team for the restaurant group's nomination in multiple categories, and landing on Washington Business Journal's 40 Under 40 2022 list and FSR's 2022 "Rising Stars" list. Kelly was also an integral part of the leadership team that transformed Las Gemelas Cocina Mexicana into Destino in December 2021. It reopened to glowing feedback from guests for their ambitious rustic Mexican fare. Shortly thereafter, Destino landed on Washingtonian Magazine's competitive list of the top 25 Best New Restaurants that opened during the pandemic alongside sister restaurant, Las Gemelas. In late summer 2022, Kelly also transitioned her first restaurant, Espita, into Ghostburger's first standalone concept in a full circle moment for the award-winning pandemic pop-up that began in Espita's Mexican kitchen. Across all of these concepts, Kelly has implemented a living wage at all of her restaurants and eliminated tipping, which she hopes will show other restaurateurs that reevaluating your wage structure is possible, and may even make your restaurant more successful. Additional ResourcesDestination Unknown RestaurantsDestinoTaqueria Las GemelasGhostburgerBiden calls in Ghostburger takeout order, leaves employee speechless - The Washington PostPresident Biden Surprises a DC Taqueria Owner by Dropping by on Cinco De Mayo - WashingtonianVirtual Restaurant Roundtable on Tip Management and StraListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Anthony Valletta, President of bartaco. Here are some of the highlights:How the restaurant industry has changed over Anthony's decade-long career Bartaco's heavy lean-in on technologyThe unique approach to training and career developmentBartaco's radical wage structureAnd how all of those practices have bartaco poised for growth in 2023About Anthony VallettaAnthony Valletta is a restaurant and hospitality industry veteran with over 20 years of experience and deep knowledge in growing brands both big and small. Throughout his career, Valletta has opened two dozen restaurants with varying concepts. He currently serves as the President of bartaco, the upscale street food restaurant brand with a coastal vibe in a relaxed environment, and was previously the Company's SVP of Operations. As President, Anthony is focused on helping bartaco grow while deepening its ties to local communities by creating jobs with growth opportunities. Prior to joining the bartaco team, Valletta served as Chief Operating Officer at restaurant tech concept, Birdcall. Other previous roles include Chief Operating Officer at fine dining concept Michael Mina in San Francisco, as well as Director of Operations at Del Frisco's Restaurant Group, where he oversaw locations in Chicago, Denver, New York City, Washington D.C., and Boston.Anthony is passionate about humanitarianism and has been named Humanitarian of the Year twice, once in 2014 by the Greg Hill Foundation and again in 2018 by March of Dimes. He received his Bachelor of Hospitality Administration and Hospitality Administration/Management from Boston University.Additional Resourcesbartaco careersGiANT Worldwide1HuddleOneDineAnthony Valletta on LinkedInScott Lawton on LinkedInListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

How do you create a restaurant culture that attracts staff and retains them?We asked someone who's done it—the one and only Danny Meyer.Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it's built, and how to use servant leadership, a lot of ground was covered. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

The restaurant business is notorious for being a tough one to work in. And for decades, it has been. But we're at an inflection point—and restaurant leaders are rethinking what it means to be a part of this industry right now. A better work environment is here, and for guys like Adam Lamb, it's a long time coming.Adam and I sat down to discuss his career as a chef, when he realized that things needed to change, and how he's begun to do just that from his position as a leader. We also chat about what the new kitchen culture looks like, and how we can achieve it.The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Zunzi's has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. In this episode, we chat with Chris about the culture at Zunzi's and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

On the latest episode of the show, we are joined by Amelie Kang, the owner of MáLà Project in New York City.Amelie opened the first location of her restaurant at the young age of 23—and has learned a lot of lessons along the way. Amelie takes us through: How her role (and team!) has changed as they've expanded to three locationsHer team's people-first approach to employee managementHopes for the future of the restaurant businessWhat to order in your Szechuan dry potAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Matt Plapp and his team have been to more restaurants than anyone. Since 2021, they've taken cross country to visit and document America's best independent restaurants. And they've learned what separates successful restaurants from struggling ones. Matt joins us on the Restaurant Growth Podcast to chat about:His career in radio advertising to restaurant marketingWhat 90 to 95% or restaurant are not doing—but should beA ton of creative ways to collect customer data The importance of storytellingWhether or not Matt has taken his van to HawaiiAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Matt PlappFirst, I'm a husband to Christy for the past 20 years, then a father to Paige & Cole. Next I'm an AVID marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. I've owned my marketing firm since 2008 and since then we've helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 our main focus has been to help independent restaurants and today we help restaurants all over the country.I commonly get asked, “Matt what do you do”?#1 I'm the CEO of America's Best Restaurants. We help independent restaurants tell their stories, acquire customers and build sales momentum.#2 I've written 3 books on restaurant marketing and my 4th is coming out late 2023#3 I've personally traveled to over 1,000 restaurants to understand what works and what doesn't, when it comes to restaurant marketing. CLICK HERE to see what I learned on that path.#4 I'm the host of two podcasts. MPTV is my podcast talking to restaurant owners and fellow entrepreneurs. Restaurant Expert Roundup is the 2nd podcast where I interview authors and influencers in the restaurant business.At the end of the day, I exist to help independent restaurant owners WIN! And this didn't start yesterday. It started in 1999 when I first started helping restaurants working for WGRR 103.5 with radio advertising. By 2008 I had become an accidental expert in digital marketing and turned my attention to consulting. Fast forward to 2015 and I'd created an online marketing strategy that helped restaurants FINALLY see results with their marketing and build their customer database like never before.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Alex Canter is a fourth generation restaurateur at Canter's, the famous Los Angeles deli. And he was very early on the delivery and virtual restaurant game. Now, he's a leader in the space at Nextbite, creating virtual brands with celebrities and helping small restaurants maximize revenue in the process. We chat about:The early days of food delivery in LAThe growing pains of adding delivery to a decades-old brandAlex's first virtual brand, Grilled Cheese HeavenThe creation of Ordermark, and later NextbiteHow to build a brand from nothingFax machinesAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Alex CanterAlex is a restaurant industry innovator, in-demand speaker, and passionate advocate for restaurant operators and workers. He was raised in the kitchen of the world-famous Canter's Deli in Los Angeles, where he and his team started work on what would become Nextbite. A fourth-generation restaurateur, the restaurant business has been in Alex's blood for over 90 years. In addition to being the visionary and leader of Nextbite, Alex is active with the Techstars network and enjoys mentoring other restaurant technology entrepreneurs and occasional angel investing. He is a 2019 recipient of the Forbes 30 Under 30, Fast Casual Executive's Top 25 and a recipient of Nation's Restaurant News' 2022 Top 50 Power List. Alex previously led several technology ventures and most recently, Nextbite announced the close of its $120M Series C funding round led by Softbank.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Ghost kitchens are hot. But that doesn't mean they're for every operator.Kristen Barnett joins us on this episode of the Restaurant Growth Podcast. Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. We get into:Ghost kitchen mythsWhen the ghost kitchen model is a good idea for an operatorWhat you need to know to be successful with this restaurant modelWhy Hungry House is called an “anti” ghost kitchenAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Kristen BarnettKristen Barnett is the founder & CEO of Hungry House, a NYC-based startup that partners with digitally-native chefs to bring their culinary ideas into reality through the Hungry House platform. Kristen started her career in the New York City office of The Boston Consulting Group. She unfortunately soon began to struggle with her health after contracting Chronic Lyme disease and she became seriously ill. Desperate to feel better, she turned to dietary change to feel better and she had miraculous results. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Since then, she's worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Kristen then went on to join Zuul, a ghost kitchen tech startup where she served as Chief Operating Officer and led product strategy to develop a proprietary tech platform and multiple virtual brands. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. Having borne witness to the explosive growth in the ghost kitchen industry, mainly with a commoditized and unhealthy product offering, she decided to found Hungry House in summer 2021 to create the first direct-to-consumer ghost kitchen company focusing on sustainability, diversity, quality & transparency.Kristen graduated from Cornell University magna cum laude and is passionate about plant-based eating and supporting other women in the food industry through a semiregular women-in-food dinner series.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Customer loyalty has come a long way from the paper punch card. Now it seems like every restaurant has their own app, their own loyalty programs, and their own way to reward customers and keep them coming back.We're joined on this episode by Phil Crawford, the chief technology officer of CKE brands, better known as the parent of Carl's Jr. & Hardees. And we're talking all things customer loyalty tech. We get into:Why digital loyalty programs are so essential right nowWhat type of rewards programs are driving guest satisfactionHow to use tech to enhance the customer experience—without replacing the human elementThe tech that will be common for restaurants in 2032The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

How do you stay on the pulse of what customers want? By paying close attention. Mijo Alanis has found success in his career by staying ahead of the curve—opening a juice and smoothie shop long before they were as ubiquitous as they are now. Mijo tells the story of Beyond Juicery from the way beginning of his career, how they've grown through franchising, and the “bus tub” moments that have helped him give the people what they want.In this episode, we cover:The moment that Mijo Alanis and his wife, Pam Vivio, decided to start a juice barBeyond Juciery + Eatery's early daysExpansion through franchisingHow to step away from the day to day as you growThe “bus tub” moments that give you customer insightsThe Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

As editor at Food News Media, Danny Klein has a 30,000-foot view of everything that's going on in our industry. So from curbside pickup to QR codes, to the labor shortage to loyalty, Danny has a ton of thoughts to share. It's an episode that's just packed with breakdowns, some hot takes, and knowledge bombs that you can take back to your teams.In this episode, we cover:The different challenges facing both major brands and independents after the pandemicWhat advantages that independents have right nowEmerging trends like the “next-gen casual” restaurant Pandemic trends that will last—and what won't (hint: QR codes)The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Danny KleinDanny Klein is the Editorial Director at Food News Media, publisher of QSR and FSR magazines. A graduate of the University of Florida College of Journalism and Communications, Danny spent more than a decade covering high school, college, and professional sports throughout Florida before joining Food News Media as the associate editor of FSR magazine in 2015. Big Ideas There is a ton of opportunity for independent diners to leverage loyalty programs“How can you create a community of loyal diners, who you're giving them a reason to come back. And for independents, that opportunity is as big, or if not greater than it is for quick service, because you tend to have really loyal, guests, you have people who I've talked to, people who go to the same local place three or four times a week and have been doing it for years. It's generational and they've passed it down.Maybe it's a texting program, maybe it's an email program, but just what are ways that you can offer that person something to join where you're constantly communicating with them, letting them know what's happening, giving them options to support you. And so I think there's a there's a lot of white space there.”“Next-gen Casual” restaurants are an emerging trend“So what this essentially is, is a combination of those two worlds, because you have a section of chains, basically in the full service space.They operate in and live the world of being an independent restaurant and how they look inside the type of food that they offer yet. They are mid-size and they're growing. So they kind of are able to handle what's happening yet at the same time. Give the consumer what they want, and also deliver on some convenience and tech things that are out of reach for a lot of independence from a financial standpoint.”Examples of next-gen casual restaurants mentioned are Walk-On's Sports Bistreax and Agave & Rye.The brands that make employee experience better will surge to the forefront“If you could tell [employees], ‘you can work, pick your hours, you could be flexible. You have the ability to work whatever shifts you want to work around whatever you're doing outside of working here.' [Or,] ‘we understand it's a one-stop for you,' or, ‘Hey, look, if you work here for a year, we'll give you this, and then you can become a GM, and you'd be making six figures.' All that kind of stuff I think is sort of surging to the forefront.”About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

Brandon Poole spent his career building national restaurant brands at restaurants like Pita Pit, and now he's using what he's learned to help businesses do this same with his new venture, BrandGabs. In this episode, Brandon and DJ chat about the value in creating a brand that drives decisions, how to use it to create competitive advantage, and how to foster what Brandon calls “grounded certainty” in your business. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

The hospitality industry doesn't have the best reputation when it comes to work-life balance. Monte Silva wants to change that. After a successful run as GM from Wolfgang Puck led to burnout, Silva is determined to figure out how to run profitable restaurants without sacrificing himself. Now, he teaches what he learned to restaurant owners through his coaching business, #Restauranteur. Monte joined us on the podcast to tell us his story and offer listeners tips on how to work “on” their business, not “in” their business.The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

This episode of the Restaurant Growth Podcast features David Scott Peters. He's a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his restaurant prosperity formula.  We break down what a prosperous restaurant does. How to find and train managers that compliment you and go through new ways to tackle a few familiar labor cost scenarios.The Restaurant Growth Podcast is hosted by Dominick, “DJ” CostantinoAbout 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

The conventional methods of measuring restaurant labor cost—as a percentage of sales—are no longer enough to ensure success. One way to find success is to start measuring labor productivity—the number of customers your team can serve. We chat with Jim Taylor, founder of BenchmarkSixty, about why restaurants should be tracking labor productivity, the data you need how to do that and the huge impact it can have on your restaurant success.The Restaurant Growth Podcast is hosted by Dominick, “DJ” CostantinoAbout Jim TaylorBefore going into business for himself, Jim had a long and successful career with Cactus Club Cafe restaurants. Operating in multiple roles and several markets, Jim took a lead role in both the growth and financial strategies that helped make Cactus restaurants a household name in Canada.Jim is the creator of Benchmark Sixty - A one-of-a-kind restaurant financial optimization strategy designed for restaurateurs to dramatically increase their profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. This signature platform has helped hundreds of restaurants start on the right foot, land on their feet, or position for solid growth moving forward. It has also been battle-tested during the challenging Covid-19 restrictions.Using a proprietary strategy, Jim and his team work with restaurant operators to navigate the new normal of the restaurant industry where everything from wage structure to menu pricing and cost management have changed.       Jim's business goals are focused primarily on doing what he can to improve the overall state of the restaurant industry. Having grown up in it and witnessing firsthand the challenges it and the people working in its face, he aspires to make it better for the next generation of restaurateurs.Ultimately Jim aims to "Change the way the entire restaurant industry looks at labor costs in order to protect profit AND employee experience."

Restaurant growth is the sum of getting a lot of things right: company culture, real estate, SOPs, and more. Lauren Fernandez has done it as a franchisee at Chicken Salad Chick, and now at Full Course, where she and her team invest in and help single-unit restaurateurs grow their brands at scale. In this episode, we chat about:making the right real estate decisionssystematizing as you scale your brandoffering the right benefits in a changing labor marketThe Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Lauren FernandezLauren Fernandez is the CEO and founder of Full Course, a non-traditional restaurant investment and development firm created for operators by operators that is changing the way new businesses grow their brands. The company partners with restaurants in the early stages of development to optimize existing operations, develop strategies for sustainable growth and bring the right investors or franchise partners to the table. Fernandez is a restaurant industry veteran with two decades of experience. She previously served as General Counsel and Head of Franchise Administration for FOCUS Brands and was Co-Founder, President and Operating Partner for multi-unit franchise developer Origin Development Group, acting as a strategic growth partner for brands such as Chicken Salad Chick.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.

ClusterTruck is not your average restaurant. They have no front of house staff, no dining rooms, and a menu with 80+ items, delivered within 10 minutes of being boxed up. How do they do it? With a combination of cutting-edge software, savvy menu engineering, and a commitment to great hospitality. We chat with Charles Wright, ClusterTruck's VP of Operations, about staffing a delivery-only restaurant, the logistics of huge menus, and more on this episode of the Restaurant Growth Podcast.The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Charles WrightCharles has spent a majority of their professional career working in the restaurant industry in operations. His time was split between Panera Bread, YUM! Brands, and most recently Chipotle. In 2020, Charles made the leap and began working for startup companies in Indianapolis, and he currently serve as the Vice President Of Operations at ClusterTruck.

What helps set your restaurant apart as an employer? Is it wages, benefits, or how you treat your team? At &pizza, it's all of it, and they're growing at a rapid pace despite what many are calling a labor shortage. Learn from &pizza's President, Andy Hooper about how they've been able to lead the charge when it comes to employee experience, how to offer creative benefits and why they haven't had much trouble hiring these past two years.The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Andy HooperAndy Hooper is a restaurant industry veteran with over 15 years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product and culinary innovation, talent development and guest satisfaction and engagement.Andy currently serves as President for &pizza, having previously served as Chief People Officer and Chief Operating Officer, since joining the brand in 2018. Prior to &pizza, Andy served as the Chief Innovation Officer and Chief People Officer for Cafe Rio Mexican Grill. In his early career, Andy held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy earned a degree in marketing and human resources from the University of Miami Business School. He and his family live on Capitol Hill in Washington, D.C.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team comprises people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.