Podcasts about Hospitality industry

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, and operational clarity. In this episode, we break down why tip strategy is leadership strategy, how transparency builds trust and performance, and what happens when your team feels seen, paid, and empowered. If you think tip management is just about math, this conversation will blow your mind. To learn more about how TipHaus is transforming tip management into a tool for growth, visit https://www.tiphaus.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the importance of understanding restaurant profitability and dialing in effective marketing strategies. I've seen firsthand how so many restaurant owners crush it when it comes to food and service—but really struggle when it comes to the business side of things. I address the common questions I hear all the time around how often to market and whether folks are actually listening. Spoiler alert: they are—but not in the way you think. I push for a shift in mindset: instead of chasing a bigger audience, focus on building a loyal one.You'll walk away with actionable insights on how to communicate more effectively with your guests and why repetition in your marketing messages isn't just helpful—it's essential.Takeaways:You can run a successful restaurant without running a successful restaurant business.Most restaurant owners have great food but struggle with profitability.Marketing doesn't exist in a vacuum; it's a moving parade.Repetition in marketing is compelling, not annoying.Unsubscribes can help filter out uninterested audiences.Focus on cultivating an engaged list of buyers, not just size.Engagement is the key metric, not audience size.Marketing requires consistency and multiple touch points.Your marketing should resonate with what matters to your audience.Plan to reintroduce your story regularly to keep it fresh.Chapters00:00 Introduction to Restaurant Profitability00:55 Understanding Marketing in a Distracted World03:38 The Importance of Repetition in Marketing06:32 Building an Engaged Audience Over SizeIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

“We are a hospitality company first and foremost.” Joining Dan this week is Alissa Klees, the Brand Leader of Spark by Hilton, the trailblazing brand that earned Hilton recognition as one of Fast Company's 2024 Most Innovative Companies. Alissa delves into what hospitality means to her, encompassing both personal and professional interactions. She shares the incredible journey of Spark, from its secretive "Skunkworks-type room" origins to its rapid global expansion. Highlights include the brand's focus on simplicity, affordability, and owner satisfaction, making conversions quick and efficient. Alissa emphasizes the positive impact on hotel staff pride and guest experiences, backed by Hilton's innovative culture and robust supply chain strategies. The episode also explores future growth opportunities and the lasting impact Spark aims to achieve within the industry.Takeaways:Ensure that the guest experience is straightforward and predictable to meet their expectations consistently. Consider establishing strong partnerships with supply chain managers. Look into negotiating bulk purchasing agreements to keep your renovation or building projects on schedule and within budget.Implement systems that align with the philosophy of 'people serving people' to build a strong, service-oriented culture.Collect and analyze guest feedback to identify design or service aspects that need improvement. Be flexible and ready to adapt based on the feedback to continually enhance the guest experience.Provide value-driven experiences to make budget-conscious guests consider and prefer your brand.Quote of the Show:“We are a hospitality company first and foremost.” - Alissa KleesLinks:LinkedIn: https://www.linkedin.com/in/alissak/ Website: https://www.hilton.com/en/brands/spark-by-hiltonShout Outs:0:48 - Fast Company https://www.fastcompany.com/ 1:50 - Skunkworks https://www.lockheedmartin.com/en-us/who-we-are/business-areas/aeronautics/skunkworks.html 2:00 - Lockheed Martin https://www.lockheedmartin.com/ 2:35 - Larry Traxler https://www.linkedin.com/in/larrytraxler/ 5:38 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 6:17 - Hampton https://www.hilton.com/en/brands/hampton-by-hilton/ 16:24 - Sonesta https://www.sonesta.com/ 17:58 - JM Hospitality https://www.jmhospitality.com/ 19:58 - DoubleTree https://www.hilton.com/en/brands/doubletree-by-hilton/ 20:02 - Rogers Arena https://rogersarena.com/ 25:42 - Peloton https://www.onepeloton.com/ 32:55 - Chris Nassetta https://www.linkedin.com/in/chrisnassetta/ 36: 23 - Waldorf Astoria https://www.hilton.com/en/brands/waldorf-astoria/ 37:32 - Tru https://www.hilton.com/en/brands/tru-by-hilton/ 46:01 - Ernest Hemingway https://en.wikipedia.org/wiki/Ernest_Hemingway 49:18 - Conrad https://www.hilton.com/en/brands/conrad-hotels/ 52:58 - Graduate https://www.hilton.com/en/brands/graduate-hotels/ 53:14 - NoMad https://www.hilton.com/en/brands/nomad-hotels/ 53:25 - MGM https://mgmgrand.mgmresorts.com/en.html 

Jack McGarry has achieved the accolades most of us dream about. He's been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that's not the end of Jack's story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application. For more information on The Dead Rabbit, visit https://thedeadrabbit.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who's scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restaurants. Today we discuss how to pick a winner, double revenues, and scale profitability. For more information on Rreal Tacos, visit https://rrealtacos.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The U.S. hospitality industry is facing a major crisis in 2025, and California is at the epicenter. Following a wave of airline bankruptcies—including the collapse of Silver Airways—hotels are now falling fast under the weight of rising debt and declining demand.

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses. In this episode, I tackle a really common frustration: pouring time and money into marketing when the real problem is the product itself. I break down the brutal but freeing truth: Marketing is a megaphone, not a magician. I share my own hard-earned lessons on how to stop masking product issues with ads and instead zero in on product-market fit. I explain how to test it, iterate fast, and double down on what works — so you can stop wasting dollars and start selling out seats and dishes naturally.Takeaways:Many restaurants fail to profit because they haven't built a strong business behind great food and service.If your concept doesn't resonate with your target market, no amount of marketing will fix it.True product-market fit shows up instantly — seats fill, dishes sell out, buzz spreads organically.Marketing only amplifies what's already working; it can't create demand where none exists.To find product-market fit, test small, track data, listen to feedback, and iterate constantly.Stop trying to revive your weakest menu items — double down on your best sellers and build on what already works.Once you nail product-market fit, that's the time to scale your marketing and growth.Chapters: [00:17] Why Restaurants Struggle Financially  [01:35] Cathy's Question — Is Marketing the Problem?  [02:00] Product-Market Fit Explained  [04:00] Marketing is a Megaphone, Not a Magician  [06:30] Double Down on What Works If you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

It takes determination to dive into hospitality and come out with a boutique hotel that is successful, and that is what Chris Lenz, Founder and CEO of La Compania Hotels and Resorts. Chris shares his journey from opening 37 restaurants to creating extraordinary hotels in Panama. They explore his passion for hospitality, his uncompromising vision, and the meticulous planning that goes into building unique hospitality experiences. Learn about Chris's journey from restaurateur to hotelier, his innovative trifecta perfecta concept, and his ambitious plans for redefining luxury travel in Panama.Takeaways: Always strive to create unique and memorable experiences that differentiate your property or service from others. Focus on curating personalized touches and special features in your establishment that guests will remember and talk about.Maintain an uncompromising vision and execute it with passion. The team must understand and align with this vision to consistently deliver the intended guest experience.Consider partnerships with larger brands for access to their distribution networks, loyalty programs, and market reach. Ensure the partnership aligns with your property's unique and boutique characteristics to maintain brand integrity.Enhance the guest journey by minimizing travel hassles. For example, offering private transportation or concierge services that streamline and personalize the guest's travel experience.Even with growth, maintain high standards for service, safety, and uniqueness. This is critical for retaining your brand's value and ensuring guest satisfaction.Quote of the Show:“I'm gonna build the best historic landmark hotel in Central America. I'm gonna change the tourism of this country.” - Chris LenzLinks:Website: hlcpanama.com https://www.hyatt.com/unbound-collection/en-US/ptyub-unbound-hotel-la-compania Shout Outs:2:02 - Mikey Dobin https://www.linkedin.com/in/mikey-dobin-04308468/ 2:02 - Diana Dobin https://www.linkedin.com/in/diana-dobin-319108b5/ 4:25 - Journey https://en.wikipedia.org/wiki/Journey_(band) 4:26 - Arnel Pineda https://en.wikipedia.org/wiki/Arnel_Pineda 9:36 - Setting the Table by Danny Meyer https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 10:10 - Union Square Cafe https://www.unionsquarecafe.com/ 10:15 - Gramercy Tavern https://www.gramercytavern.com/ 11:52 - McDonald's https://www.mcdonalds.com/us/en-us.html 13:14 - Rafael Nadal https://en.wikipedia.org/wiki/Rafael_Nadal 25:27 - Holiday Inn https://www.ihg.com/hotels/us/en/reservation 26:25 - UNESCO https://www.unesco.org/en 37:27 - Marriott https://www.marriott.com/default.mi 37:53 - Hyatt https://www.hyatt.com/ 43:41 - booking.com48:08 - Omni Hotels https://www.omnihotels.com/ 1:06:42 - Amtrak https://www.amtrak.com/home.html?msockid=13e7d50d81a968200de9c1bb80596956 

Our guests, even our most loyal guests, can cook at home. They don't come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that ensured surprise and delight were baked into every guest experience. In our conversation she shares the system she built and the tactics she used to transform servers into the weavers of dreams. To check out what she's working on now visit https://www.thankyou.nyc/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Some of Victoria’s top restaurants and most celebrated chefs have come under fire recently, as allegations about bullying and harassment mount from former employees. Similar such allegations have seen heads roll at hospitality giants like Swillhouse in Sydney. And now, allegations about a popular Melbourne restaurateur, from those who have worked with him closely, an alleged incident of indecent exposure and aggressive behaviour. Today, investigative reporter Charlotte Grieve on how the spotlight in the hospitality industry has turned on those in positions of power, and why employees at high-profile venues across the country are speaking up now.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Some of Victoria’s top restaurants and most celebrated chefs have come under fire recently, as allegations about bullying and harassment mount from former employees. Similar such allegations have seen heads roll at hospitality giants like Swillhouse in Sydney. And now, allegations about a popular Melbourne restaurateur, from those who have worked with him closely, an alleged incident of indecent exposure and aggressive behaviour. Today, investigative reporter Charlotte Grieve on how the spotlight in the hospitality industry has turned on those in positions of power, and why employees at high-profile venues across the country are speaking up now.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

The numbers tell the story. Statistically, it's nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we're all looking to achieve. In today's conversation, we discuss how to build with intention, the tools to create massive awareness, and the essential elements of a cool concept.  For more information on his restaurant group, visit https://uptownhospitality.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

On this episode of Economically Speaking, Babylon IDA CEO Tom Dolan sits down with Dorothy Roberts, president of the Long Island Hospitality Association. Listen as they explore the vital role the hospitality industry plays in Long Island's economy—as well as the challenges it faces, the opportunities ahead, and the collaborative efforts needed to support its continued growth.Links: Long Island Hospitality Association (LIHA) - https://liha.org/Discover Long Island - https://www.discoverlongisland.com/

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I make the case for connection over content. Because here's the truth: most restaurant owners are focused on chasing new customers when the gold is sitting right in front of them — the people who already love what you do. I dig into how to build deeper relationships with your existing guests by creating personalized experiences and engaging directly. When we stop broadcasting and start actually connecting, that's when the magic happens. I walk through the exact steps to create marketing that feels personal, meaningful, and intentional — the kind of stuff that makes your best customers feel seen, valued, and eager to come back. If you're ready to stop shouting into the void and start turning loyal guests into your biggest advocates, this episode's for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Marketing isn't about content. It's about connection.Focus on frequency rather than new customer acquisition.Mass content doesn't create loyalty. Connection does.Your guests aren't looking for noise. They're just looking for a reason to come back.Connection comes from direct engagement, not volume.Create personal one-to-one moments with your customers.Your best customers just need a reason to come back.Make a list of your top guests, create that personalized offer.The math on this is compelling.Chapters:00:00 Introduction to Restaurant Profitability01:06 The Importance of Connection in Marketing03:02 Personalized Marketing Strategies for Customer Retention05:55 Actionable Steps for Engaging Your Best CustomersIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

In this kickoff episode of Hospitality Hustlers—powered by Toast—we sit down with Bob Wright, the CEO of Potbelly, to dig into what it takes to transform a beloved sandwich chain into a tech-forward, trend-setting brand.Bob shares expert insights on the intersection of food service, emerging brands, and breakthrough technology, all while keeping it candid with a few funny moments along the way. We explore the “cold ideas” that turned hot, how Potbelly navigates shifting industry trends, and the importance of networking and investment in driving growth.Whether you're a founder, foodie, or future hospitality insider, this episode is packed with the kind of conversations that fuel big ideas—and even bigger success stories.

There's growing calls to implement price controls on alcohol sold at off-licence stores to boost the hospitality industry and reduce the negative impacts of alcohol harm. Experts say a significant percentage of alcohol consumed in New Zealand is purchased at an off-licence and consumed in the home, where there's more room for harm. Caller Sam says it's not fair that off- and on-licence businesses are expected to pay the same levies. LISTEN ABOVESee omnystudio.com/listener for privacy information.

There's growing calls to implement price controls on alcohol sold at off-licence stores to boost the hospitality industry and reduce the negative impacts of alcohol harm. Experts say a significant percentage of alcohol consumed in New Zealand is purchased at an off-licence and consumed in the home, where there's more room for harm. Caller Sam says it's not fair that off- and on-licence businesses are expected to pay the same levies. LISTEN ABOVESee omnystudio.com/listener for privacy information.

How can embracing the Japanese concept of omotenashi create better connections? Dr. Eric Brey, a Professor of Hospitality in the School of Management at the University of Wisconsin-Stout, joins Dan on the show today. Eric brings a wealth of experience from his time in the US Army to earning a PhD in hospitality administration and management. They discuss the significance of hospitality in various contexts, the launch of the nation's first Luxury Management Program at UW Stout, and how luxury isn't limited to opulence but extends to heartfelt interactions and detailed customer service. From the importance of thoughtful gift giving to cultural insights about hospitality, Eric shares the essence of genuine, anticipatory hospitality that enhances guest experiences across the spectrum, whether at a local tavern or a five-star property.Takeaways:Strive to deliver genuine hospitality, which involves anticipating guests' needs and providing meticulous attention to detail.Understand the varying expectations in different hospitality settings, from budget accommodations to luxury establishments.Recognize the value of understanding and integrating cultural nuances in hospitality. Consider participating in study-abroad programs or international internships to broaden your perspective.Engage with industry professionals and participate in hospitality summits and conferences. Extend your network by connecting with professors, industry leaders, and peers on platforms like LinkedIn.Always seek to learn from various sources, including other industries and educational programs, to continuously improve your hospitality skills.Cultivate meaningful relationships with guests, colleagues, and mentors. Emphasize the importance of personal interactions in an increasingly digital world.Quote of the Show:“ Omotenashi is at the heart of every interaction.” - Eric BreyLinks:LinkedIn: https://www.linkedin.com/in/professorbrey/ Website: https://www.uwstout.edu/Shout Outs:2:45 - New York University https://www.nyu.edu/ 2:46 - Pennsylvania State University https://www.psu.edu/ 2:51 - Cornell University https://www.cornell.edu/ 10:56 - Green Bay Packers https://www.packers.com/ 12:34 - Kwik Trip https://www.kwiktrip.com/ 14:13 - Courtyard https://courtyard.marriott.com/ 14:17 - Ritz-Carlton https://www.ritzcarlton.com/ 14:30 - Hampton Inn https://www.hilton.com/en/brands/hampton-by-hilton/ 19:08 - Four Seasons https://www.fourseasons.com/ 20:58 - Michigan State University https://msu.edu/ 20:59 - University of Central Florida https://www.ucf.edu/ 21:00 - University of Nevada-Las Vegas https://www.unlv.edu/ 22:08 - Scott Pierson https://www.linkedin.com/in/scott-pierson/ 23:15 - Giftology https://www.amazon.com/Giftology-Increase-Referrals-Strengthen-Retention/dp/1619614332 25:40 - Paul Bunyan https://en.wikipedia.org/wiki/Paul_Bunyan 33:24 - Dan Seymour https://www.linkedin.com/in/dan-seymour-549a4326/ 33:39 - HD Expo https://hdexpo.hospitalitydesign.com/ 40:14 - David Byrne https://en.wikipedia.org/wiki/David_Byrne 40:16 - American Utopia https://www.imdb.com/title/tt11874226/ 42: 57 - McDonald's https://www.mcdonalds.com/us/en-us.html 46:32 - Disney https://www.disney.com/ 

On this episode of Compliance Unfiltered, the CU guys are serving up hot, fresh takes on compliance for the Hospitality space can be a five-star experience with the plan in place. Wondering why compliance can be so tricky in the hospitality space? Curious how adopting technology can ease your pain? Just hoping to discover a better way? Well, you're in luck! All this answers and more on this week's Compliance Unfiltered!

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that's great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today's conversation we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we'll get all three. Few stories illustrate this more beautifully than today's guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef to restaurateur and how momentum is as much an asset as it is a liability. For more information on the chef and her concepts, visit https://www.karenakunowicz.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I talk about something I think we've gotten backwards in the restaurant industry — loyalty. Too many of us are trying to buy it with discounts and deals. But real loyalty? That comes from connection. I dig into how to move beyond the transactional and start creating experiences that actually mean something to your guests. It's about storytelling. It's about generosity. It's about making people feel like they matter. When you build that kind of emotional connection, you don't need to bribe people to come back — they come back because they want to. And better yet, they tell their friends. If you're looking to turn one-time visitors into lifelong fans, this episode is for you.Takeaways:You can run a successful restaurant without running a successful restaurant business.Most restaurant owners have great food but lack business acumen.Discounts do not drive loyalty; they create transactional relationships.Guests return for the experience, not for discounts.Creating a sense of belonging is key to guest loyalty.Generosity should be intentional and targeted, not random.Memorable experiences lead to word-of-mouth marketing.Identify high-value guest moments for targeted gestures of generosity.Document and share guest stories to enhance marketing efforts.True loyalty is built on experiences, not freebies.Chapters00:00 Introduction to Restaurant Profitability02:03 The Power of Genuine Connection Over Discounts05:51 Creating Memorable Guest ExperiencesIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

How do you truly make people feel cared for? Dan welcomes Dr. Carmen Vlasceanu, an industry veteran with over 25 years of experience in the hotel, aviation, catering, and cruise industries. They discuss the essence of hospitality, Dr. Carmen's career journey from Romania to Carnival Cruises, and her current roles, including Founder and CEO of Global Hospitality and Maritime Leaders. They touch on Dr. Carmen's book “Dare to C.A.R.E”, her contributions to improving customer experience during the COVID-19 pandemic, and her charity work through Angel's Wings Charity. The episode highlights her insights on personal and professional growth in the hospitality industry and her vision for future success.Takeaways:Emulate the spirit of hospitality by ensuring clients and guests feel cared for and valued during their experiences, no matter the industry or context.Looking beyond one's own country for hospitality practices can broaden horizons and provide valuable insights into delivering and receiving hospitality.Encourage yourself and others to pursue career paths aligned with personal dreams and passions, and be open to changing directions if new opportunities or interests arise.Attend events and workshops to connect with peers and leaders in the hospitality industry, gaining diverse perspectives and learning from their experiences.Prioritize your mental and emotional well-being to better serve others. If you are fulfilled in your personal life, it will reflect positively in your professional interactions.Explore educational platforms providing leadership and personal development courses to enhance your skills and career trajectory in hospitality.Quote of the Show:“ I wanted to get to the point where I would anticipate their needs successfully and not just meet their expectations, but exceed them.” - Carmen VlasceanuLinks:LinkedIn: https://www.linkedin.com/in/carmen-vlasceanu-phd-mba-fih-21400425/ Website: https://ghleaders.com/ Book Link: https://amzn.to/4mj73Cp Shout Outs:0:42 - Institute of Hospitality https://www.instituteofhospitality.org/ 0:56 - Angels-Wings Charity https://angels-wings.org/ 5:38 - Carnival Cruise Line https://www.carnival.com/ 42:21 - Royal Victoria Patriotic Building https://en.wikipedia.org/wiki/Royal_Victoria_Patriotic_Building 42:55 - Queen Victoria https://en.wikipedia.org/wiki/Queen_Victoria 

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it's not just about talent. It's about patience, identity, and leadership. In this episode, we dive into the real story behind James' rise through the ranks, how his cultural heritage shaped his cuisine, and why self-awareness—not ego—is the most important skill a chef can develop. If you're in this industry for the long game, this conversation will challenge, ground, and inspire you. To experience his work firsthand, visit Momofuku Las Vegas or head to https://momofuku.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we're busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning. Today we sit down with Chef Jonathan Sawyer who shares his path to success, overcoming massive setbacks, to achieve the life and career of his dreams. For more information on the chef and his restaurant, visit https://www.kindlingchicago.com/ ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What is the balance between hospitality's business efforts and sustainability efforts? That's what Andrea Foster, EVP of Hospitality Development at MindClick, is here to talk about on the podcast. The conversation covers how sustainability initiatives can improve guest experiences and align with corporate values. Andrea discusses the importance of measuring sustainability, the impact of intentional design, and the benefits of MindClick's data-driven platform. With anecdotes from their own experiences and practical insights, Dan and Andrea illustrate how forward-thinking practices in the hospitality industry can create positive environmental and economic outcomes.Takeaways:Integrate sustainability into the core values and operations of your business. Audit and measure sustainability metrics to continually improve practices.Create one-pagers and marketing materials that highlight sustainability initiatives and share them with corporate travel buyers and event planners. Train front-line employees to articulate the sustainability story to guests.Explore opportunities for green financing and lower cost of capital. Use data to demonstrate the financial benefits of sustainability to shareholders and stakeholders.Capture demand by aligning with the values of specific demographics (e.g., millennials, Gen Z, female travelers).Foster a company culture that celebrates continuous improvement in sustainability efforts.Incorporate sustainability into the initial planning stages of new projects to avoid disruptive changes later. Set clear benchmarks and goals for sustainability efforts and track progress over time.Quote of the Show:“ We can achieve growth and achieve success and profitability and return on investment while also making decisions that are considerate, careful, respectful, and responsible. There is a way to do both.” - Andrea FosterLinks:LinkedIn: https://www.linkedin.com/in/andreakmfoster/ Website: https://www.mindclick.com/ Shout Outs:0:44 - Cornell University https://www.cornell.edu/ 0:45 - Boston University https://www.bu.edu/ 0:47 - Purdue University https://www.purdue.edu/ 0:49 - Miraval Resorts  https://www.miravalresorts.com/ 0:50 - CBRE https://www.cbre.com/services/property-types/hotels 0:51 - Marcus Hotels https://www.marcushotels.com/ 0:54 - AHLA Foundation https://www.ahlafoundation.org/ 4:33 - JoAnna Abrams https://www.linkedin.com/in/joannaabrams/ 9:05 - Marriott https://www.marriott.com/default.mi 11:53 - Bitty and Beau's Coffee https://www.bittyandbeauscoffee.com/ 15:32 - Steve Jobs https://en.wikipedia.org/wiki/Steve_Jobs 19:58 - Metropolis Magazine https://metropolismag.com/ 39:51 - Ritz-Carlton https://www.ritzcarlton.com/ 47:14 - Hotel Marcel https://www.hilton.com/en/hotels/hvnsdup-hotel-marcel-new-haven/ 52:04 - Paul McElroy https://www.linkedin.com/in/paul-mcelroy-3387954a/ 52:05 - Highgate https://www.highgate.com/ 58:59 - Arne Sorenson https://en.wikipedia.org/wiki/Arne_Sorenson_(hotel_executive) 1:00:48 - Gloria Steinem https://en.wikipedia.org/wiki/Gloria_Steinem 1:08:38 - NYU Lodging Conference https://www.sps.nyu.edu/homepage/academics/divisions-and-departments/jonathan-m--tisch-center-of-hospitality/international-hospitality-conference.html 

Restaurant tech isn't just about bells and whistles—it's about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit your tech stack, which systems give you the biggest return, and the smartest ways to implement change without overwhelming your team. If you've ever wondered where to start—or restart—this conversation will save you time, money, and headaches. To dive deeper into restaurant tech and the future of hospitality systems, check out his podcast, Restaurant Technology Guys, or visit https://restauranttechnologyguys.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Episode Summary:  In this episode of Practice Growth HQ, I'm going to share with you how healthcare can learn a thing or two from the hospitality industry.  You might not think the two industries have much in common, but the reality is that competition in healthcare is growing rapidly. More practices are opening each year, and patients now have more choices than ever before. As a result, it's becoming harder for every practice to stand out.  Hospitals and clinics can no longer rely on clinical skills alone. To succeed, you need to create a great experience for your patients, just like the best restaurants do for their customers.   What You'll Learn:  (03:00) Why hospitality businesses are better at getting new customers  (05:10) Why hiring people with hospitality experience can be a smart choice  (06:25) How hospitality businesses attract first-time customers, and what you can learn from that  (07:10) Why having a good clinical skill isn't enough anymore  (07:40) How to give your patients a five-star experience  And much more   Links and Resources:  Practice Growth HQ  Dental Stars  Dental Marketing Solutions 

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 ownership and operations. For more information on the chef and his restaurant group, visit https://www.michaelmina.net/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

How is hospitality education evolving? Nicolas Graf, chaired professor and Associate Dean at New York University's Jonathan M Tisch Center of Hospitality, joins Dan today to discuss the realm of hospitality education. Their discussion spans Nicolas's unique career path that started from being a high school dropout and chef apprentice in Switzerland, to becoming a chaired professor of hospitality. They explore the essential role of hospitality in everyday life and its potential for significantly impacting careers. The two dive into the future of hospitality education, emerging pathways for students and apprentices, and the substantial impact of hosting hospitality conferences. The episode also highlights the importance of saying 'yes' to opportunities, the evolution of the experience economy, and how institutions like NYU are shaping the future of the hospitality industry.Takeaways: Say "yes" more often to opportunities that come your way, even if they are outside your comfort zone. These can lead to unexpectedly positive outcomes and career paths.Recognize that the hospitality industry offers multiple pathways, including traditional four-year degrees, apprenticeships, and associate degrees that can credit work-based experience. Explore these options based on your circumstances and goals.Take advantage of financial aid and scholarships offered by institutions like NYU, especially if financial constraints are a concern. These avenues can significantly reduce the economic burden of higher education.Understand that the principles of hospitality (such as making people feel cared for and appreciated) are applicable across various industries beyond hotels and restaurants. Develop and leverage these skills to enhance your career in any field.Strive to positively impact others through your work. Whether you're an educator, manager, or employee, making a difference in people's lives is deeply rewarding.Be open to different roles and industries throughout your career. Experiences in jobs like hotels, consulting, and even internships can provide diverse skills and perspectives that are highly valuable.Quote of the Show:“ One thing that's always been exciting for me is when you can positively impact someone else, and that's probably why I am doing what I'm doing.” - Nicolas GrafLinks:LinkedIn: https://www.linkedin.com/in/nicolas-graf/ Website: https://www.nyu.edu/ Shout Outs:0:41 - TAM's Incubator https://tamsincubator.com/ 0:49 - Jonathan M Tisch Center of Hospitality https://www.sps.nyu.edu/homepage/academics/divisions-and-departments/jonathan-m--tisch-center-of-hospitality.html 5:24 - Virginia Tech https://www.vt.edu/ 6:29 - University of Houston https://uh.edu/ 6:34 - Essex Business School https://www.essex.ac.uk/departments/essex-business-school 6:42 - Cornell University https://www.cornell.edu/ 10:37 - Pennsylvania State University https://www.psu.edu/ 12:15 - Langone Health NYU https://nyulangone.org/ 12:26 - Harvard University https://www.harvard.edu/ 14:43 - National Academy Foundation https://naf.org/ 15:30 - Marriott Family Foundation https://www.jwasmarriottfoundation.org/ 15:51 - Bill Marriott Institute of Hospitality https://hospitality.utah.edu/ 16:01 - University of Utah https://www.utah.edu/ 17:43 - Howard University https://howard.edu/ 17:46 - Marriott-Sorenson Center for Hospitality Leadership https://business.howard.edu/hospitality-leadership 20:23 - Pyramid Hospitality Group https://www.pyramidglobal.com/ 22:30 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 22:32 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 24:01 - Pine and Gilmore https://strategichorizons.com/pine-and-gilmore/ 24:56 - Macy's https://www.macys.com/ 25:16 - Adrian Cheng https://www.linkedin.com/in/adrian-cheng-chi-kong/ 25:21 - Rosewood Hotels https://www.rosewoodhotels.com/en/default 27:18 - Ritz Carlton https://www.ritzcarlton.com/ 28:35 - Hilton https://www.hilton.com/en/ 29:19 - Capital One https://www.capitalone.com/ 29:56 - Wall Street Journal https://www.wsj.com/ 30:04 - Tiffany's https://www.tiffany.com/ 32:45 - Norwegian Cruise Line https://www.ncl.com/ 34:23 - Citizen M https://www.citizenm.com/ 42:45 - Johnson and Wales https://www.jwu.edu/ 42:58 - Chip Wade https://chipwade.com/ 42:59 - Union Square Hospitality Group https://www.ushg.com/ 43:02 - Marcus Samuelsson https://en.wikipedia.org/wiki/Marcus_Samuelsson 50:44 - Questrex https://questex.com/ 

Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profitability, his secret to 96% staff retention, and why the difference between success and struggle often comes down to one thing: mindset. To learn more about Restaurant Rockstars and grab a copy of his book Rock Your Restaurant, visit https://www.restaurantrockstars.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What do you get when you mix a legendary sandwich shop, a Hollywood icon, and an $8 billion handshake? One hell of a Hospitality Hangout episode. Mike Manzo, COO of Jersey Mike's, joins the show to dish on how the brand became a cult favorite—with over 3,000 locations, a relentless focus on unit-level profitability, and yep, Danny DeVito as their secret weapon. From tamper-proof pickles to military-grade consistency, Mike breaks down what it really takes to scale without selling out. Plus, insider stories about the Blackstone deal, international expansion, and why Mike might owe someone a sandwich (or 5,000). It's meaty, it's motivating, and it's got more than a few laughs. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

What if your restaurant wasn't just a place to eat—but a part of your guest's identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Salty Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they've built high-volume, high-loyalty concepts without sacrificing soul. From pandemic pivots to product lines, from tinned fish to tins of cookies, Kathy and Ben share what it takes to create businesses that connect, inspire, and thrive—even in the hardest moments. To learn more about Salty Girl and Sweet Boy, visit https://www.saltygirl.com and https://www.sweetboy.com. Their journey proves that the best restaurant brands don't just feed people—they make them feel something.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I break down exactly what it takes to build a recognizable brand and boost profitability through smarter marketing. And I'm not talking about throwing money at ads or posting randomly on social — I'm talking about strategy. Structure. Systems.I dive into how constraints in your marketing — yes, constraints — actually create clarity. I talk about the power of having a clear brand narrative and how leveraging AI can make content creation faster, easier, and way more effective.One of the game-changers I share is working off a monthly theme — keeping your messaging tight and your content consistent. When you focus your story and show up with intention, your audience listens… and they show up.Takeaways:Most restaurant marketing fails due to lack of structure.Tight constraints are essential for effective marketing.Repetition is key to gaining audience attention.Your audience is constantly changing; adapt your marketing accordingly.Creativity thrives within clear boundaries.Use AI to enhance, not replace, your marketing efforts.Build a compelling narrative around your brand.Focus on a monthly theme to guide your marketing.Discipline in marketing leads to momentum.Engage your audience with consistent messaging across platforms.Chapters:00:00 Introduction to Restaurant Profitability02:11 The Importance of Structured Marketing06:00 Creating a Compelling Brand NarrativeIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

There's a lot that goes on pre-opening in hospitality, whether it be a hotel, a club, or a restaurant. That's where Jensen Moonien comes in. He is the Founder and Managing Director of La Rencontre, a consulting firm specializing in the F&B space of hospitality. Jensen discusses the importance of hospitality, sharing enduring memories without expecting anything in return, and highlights his entrepreneurial journey, including his move from Mauritius to Dubai. The conversation covers the complexities and strategies of opening a successful restaurant in Dubai, including market adaptation, the significance of the pre-opening phase, and the vibrant restaurant and nightlife scene in the UAE. Jensen also sheds light on the influx of investments in Dubai and the evolving trends in creating immersive and festive dining experiences.Takeaways: Bring global brands or concepts, but adapt them to fit the local market requirements. Understanding the local customer psyche is essential.Focus on getting the pre-opening phase right. Ensure all aspects, from design to marketing, are flawlessly executed to make a strong first impression.Engage with local consultants who understand the market dynamics, regulatory framework, and customer preferences to navigate the challenges more effectively.Location is crucial. Evaluate whether the concept is better suited for a hotel environment or an independent setup based on the target clientele and business goals.Establish connections with local PR firms, promoters, and concierge services that can drive customer footfall and enhance visibility.Consider innovative business models like dinner shows or hybrid concepts (restaurant + nightclub) that cater to local trends and customer behaviors.Identify and capitalize on the unique aspects of the business, whether it's the design, the culinary experience, or exclusive entertainment offerings.Quote of the Show:“I think everybody is kind of sold on the dream of coming to Dubai, of having the platform to create things, and it's true.” - Jensen MoonienLinks:LinkedIn: https://www.linkedin.com/in/jensen-a-moonien-121388b3/ Website: https://larencontre.ae/ Shout Outs:0:44 - Four Seasons https://www.fourseasons.com/ 0:45 - St Regis https://st-regis.marriott.com/ 0:46 - Ritz-Carlton https://www.ritzcarlton.com/ 4:33 - Vatel Mauritius https://www.vatel.mu/ 7:21 - Titanic https://en.wikipedia.org/wiki/Titanic 29:17 - Bagatelle https://bagatelle.com/ 29:21 - Zuma https://www.zumarestaurant.com/en/dubai 34:04 - RECA Hospitality https://www.linkedin.com/company/recahospitality/ 34:05 - Sunset Hospitality https://www.sunsethospitality.com/ 35:21 - Gaia https://www.gaiarealty.ae/services 40:57 - Sheikh Mohammed https://en.wikipedia.org/wiki/Mohammed_bin_Rashid_Al_Maktoum 

Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don't actually exist. Jim Taylor, founder of Benchmark Sixty, is on a mission to fix that. With decades of experience in operations and a passion for data-driven decision-making, Jim has helped hundreds of restaurants ditch outdated systems and find freedom through smarter analytics. In this episode, we unpack why labor cost as a percentage of sales is broken, how to replace it with real-time productivity metrics, and the simple formula that can make your restaurant more profitable—starting this week.  To learn more about Benchmark Sixty and how his team is transforming restaurant operations through smarter, simpler metrics, visit https://www.benchmarksixty.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

John Maytham crosses live to Sara-Jayne Makwala King, who is reporting from Africa’s Travel Indaba at the Durban ICC. They discuss the scale and significance of the event, one of the continent’s largest tourism showcases, and explore how it positions Durban as a premier travel destination. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he's turned hospitality into a high-performance art form—blending ambiance, precision, and consistency across markets and decades. In this episode, we dive into how IDG builds loyalty without relying on celebrity chefs, maintains profit without sacrificing soul, and scales without losing what made it special in the first place. To learn more about Innovative Dining Group and their iconic concepts, visit https://innovativedining.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into one of the biggest blind spots in our industry: the real reason guests walk through our doors. Most restaurant owners think we're selling food or service — but that's not it. What we're actually selling is transformation. People come to us because they want to feel something — connection, escape, celebration, comfort. When you start to understand the emotional and experiential shifts you're providing, your entire approach to marketing changes. I lay out how to identify the transformation your restaurant offers and how to communicate that clearly to your guests. When you stop selling tasks and start selling outcomes, revenue follows. This one's about shifting your mindset so you can grow smarter, not just harder.Takeaways:Most restaurant owners are selling food, but successful ones sell transformation.The clarity of the promise is crucial for growth.People buy experiences, not just products.Identify the memorable moments in your dining experience.Transformational marketing can lead to higher prices and customer loyalty.Define the transformation your restaurant provides.Map out your unique process for delivering that transformation.Price based on outcomes, not inputs.Marketing should reflect the emotional resonance of your brand.Engage your team in understanding the transformation you offer.Chapters:00:00 Introduction to Restaurant Profitability01:12 Understanding Revenue Ceilings and Transformation02:39 The Shift from Selling Products to Selling Experiences04:06 Defining and Delivering Transformation05:32 Marketing the Transformation EffectivelyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Today's episode pivots into real estate investing. Joining Dan is two experts of hospitality financing and investments, Nate Edgerly and Tom Donaldson, the CEO and Chairman of Enzo Group Inc. The discussion goes into the motivations behind investing in hospitality, the critical role of strong management teams, and the unique challenges and opportunities in scaling restaurant businesses. They explore the financial metrics used to evaluate investments, the impact of macroeconomic factors on the industry, and the potential for growth in fast-casual dining. This conversation provides valuable insights for investors, restaurateurs, and industry professionals looking to understand the complexities of hospitality investments.Takeaways: When considering an investment or running a restaurant, focus on delivering a strong perceived value to customers. Make sure the food quality, service, and overall experience justify the price they pay.Before expanding, ensure you have replicable systems and processes in place. Detailed documentation and standard operating procedures can help new locations maintain consistency and operational efficiency.Keep an eye on essential financial metrics. Aim for high unit volumes and substantial store-level EBITDA margins, while managing build-out costs effectively.Recognize the critical role of a general manager in each unit. Investing in their development can create a significant positive impact on operational performance. Make the GM role a career-worthy position.Weigh the risks and benefits of lease commitments. Striking the right balance between prime locations and manageable lease liability can be crucial for long-term sustainability.Stay informed about macroeconomic trends and consumer behavior, as these can significantly impact the restaurant industry. Adjust strategies accordingly to maintain a competitive edge.Quote of the Show:“What I love most about hospitality is the human connection.” - Nate EdgerlyLinks:LinkedIn: https://www.linkedin.com/in/tom-donaldson-8468a54/ LinkedIn: https://www.linkedin.com/in/nathan-edgerly-00084b3/ Website: https://enzogroup.com/ Shout Outs:15:53 - Outback Steakhouse https://www.outback.com/ 17:10 - Taco Bamba https://www.tacobamba.com/ 29:25 - Bojangles https://www.bojangles.com/ 43:24 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 46:03 - Carbone https://carboneofficial.com/ 47:01 - Sweetgreen https://www.sweetgreen.com/ 47:35 - Chopt Creative Salad https://www.choptsalad.com/ 48:11 - Chipotle https://www.chipotle.com/ 48:13 - Panera https://www.panerabread.com/en-us/home.html 50:15 - Investors Business Daily https://www.investors.com/ 50:17 - Wall Street Journal https://www.wsj.com/ 50:32 - Tiffany's https://www.tiffany.com/ 50:49 - Kohl's https://www.kohls.com/ 50:52 - Walmart https://www.walmart.com/ 51:01 - Apple https://www.apple.com/ 51:50 - Pret a Manger https://www.pret.com/en-US 55:07 - AOL https://www.aol.com/ 57:29 - Chick-fil-A https://www.chick-fil-a.com/ 58:09 - Subway https://www.subway.com/en-us/ 58:10 - Dunkin Donuts https://www.dunkindonuts.com/en 59:03 - McDonald's https://www.mcdonalds.com/us/en-us.html 59:04 - Wendy's https://www.wendys.com/ 

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 brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he's had to evolve as an entrepreneur and chef in response. For more information on the chef and his brands, visit https://citygroceryonline.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Send us a textJose Berlanga has mastered the art of reinvention, building multi-million dollar businesses across four industries. - Learn his secrets to sustained success.- What does it take to rebuild after massive setbacks?Jose Berlanga shares the raw truths of entrepreneurship and the power of starting over. 

Send us a message!Alex & Annie bring you behind the scenes at VRNation 2025 to explore direct booking strategies, industry growth, tech innovation, and the evolving role of associations in vacation rentals.Recorded live in Austin, Texas, this special bonus episode captures real-time insights from the conference floor. Alex & Annie had on-the-spot conversations with some of the industry's most influential voices and rising innovators to unpack the real story behind what's shaping the vacation rental space today.In true Alex & Annie fashion, they also asked some of the conference participants one powerful question: “In one word, what's the biggest problem in vacation rentals?” The answers reveal a lot about where the industry stands and where it's headed.Featuring interviews with:Heidie Henriksen – Executive Director of VRNationOrlie Benjamin – Founder of LasohDylan Bozarth – General Manager of 30A EscapesTera Lorimer – Founder of Luxury Getaways and VRNation Board MemberHeather Van Wie – Founder of Cottages on the Key and VRNation Board MemberNicholas Wegener & Roy Collins – Founders of SendSquaredAnne Gardner – Executive Director at VRMAWhether you were at VRNation or following the buzz afterward, this episode captures the energy and insight straight from Austin.Mention "Alex & Annie" when you sign up with Boom to get 50% off your onboarding fee and 1 month FREE: ⁠⁠⁠https://www.boomnow.com/⁠⁠ Get $50 credit and $0 onboarding fee when you sign up for Beyond, the leading dynamic pricing tool for vacation rentals: http://beyondpricing.info/alexandannie #vacationrentals #Shorttermrentals #VRNation2025

Burnout isn't about working too much—it's about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman's and top companies worldwide has proven that energy, not time, is our most valuable resource. In this episode, we dive into the real cause of burnout, how leaders unknowingly drain their own teams, and the small shifts that create massive impact. If you want to lead with more energy, influence, and authenticity, this episode is a game-changer. To learn more about Intentional Energetic Presence (IEP) and how to lead without burnout, visit https://activechoices.com/. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I get into something most restaurant owners overlook — branding. Look, great food is the baseline. It gets you in the game, but it's not what keeps the dining room full. What really moves the needle is a compelling brand story — something that makes people feel seen, understood, and part of something bigger than just a meal. I walk through how to build that kind of connection with your guests. From shaping your brand identity to refining your marketing efforts, I lay out the strategies that drive traffic and build loyalty. If you're ready to stop being “just another restaurant” and start standing out in a crowded market, this one's for you.TakeawaysMoney is the primary problem for restaurants.Great food is expected; branding is essential.Diners need a reason to care beyond the plate.A restaurant's brand should evoke feelings of belonging.Compliments do not equate to customer conversions.Stories about the restaurant are crucial for marketing.Reframe your restaurant's concept to attract the right audience.Audit your brand from a stranger's perspective.Identify ways your brand can stand out beyond food.Building a memorable experience is key to success.Chapters00:00 Introduction to Restaurant Profitability02:06 The Importance of Branding in Restaurants06:00 Building a Memorable Restaurant ExperienceIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What role does media play in hospitality? This episode welcomes media expert and Owner of Cali BBQ, Shawn Walchef. Shawn discusses his journey from creating award-winning barbecue restaurants in San Diego to building a successful media platform. He shares insights on the importance of hospitality, storytelling, and the role of time in perfecting one's craft. Shawn also offers practical advice on leveraging digital media to build and grow a business, emphasizing the need to create consistent content and the power of being a curious and compassionate host. This episode is a must-watch for those looking to embrace their media presence.Takeaways: Every business should think of itself as a media company. Start by creating long-form content, such as a podcast or YouTube channel, to share your story and connect with your audience.If you're starting a podcast, commit to a regular schedule. For example, publishing every week without fail can build discipline and ensure you develop a reliable content stream.Leverage multiple social media platforms like LinkedIn, TikTok, Instagram, and YouTube to share your content. Different platforms allow you to reach different segments of your audience.Curiosity is a driving force in hospitality. Engage with people by asking questions and showing genuine interest in their stories. This approach can deepen relationships and loyalty.Adopt a mindset of rapid experimentation. Try new technologies and media quickly. If you fail, you'll learn faster and can adjust your strategies accordingly.Find your "anchor tenant" or main partner that can lend credibility to your initiatives and help you attract more opportunities and partnerships.Listen to your audience and adjust your content strategy based on their feedback. This responsiveness can foster loyalty and better meet the needs of your listeners or viewers.Quote of the Show:“ The better that we get at our craft, the deeper the connections we make, both at our restaurants in real life, in our community, and online.” - Shawn WalchefLinks:LinkedIn: https://www.linkedin.com/in/shawnpwalchef/ Website: https://betheshow.media/ Instagram: https://www.instagram.com/shawnpwalchef/ Shout Outs:0:41 - Toast https://pos.toasttab.com/ 0:42 - Entrepreneur Media https://www.entrepreneur.com/ 3:20 - Canterbury Tales https://en.wikipedia.org/wiki/The_Canterbury_Tales 7:21 - Rado https://www.linkedin.com/in/radoivanov/ 7:23 - Marriott https://www.marriott.com/default.mi 9:39 - The Harvest https://www.amazon.com/Harvest-Bulgarian-Wealthy-Jolla-California/dp/1593302312 21:06 - YPO https://www.ypo.org/ 22:49 - Entrepreneurs' Organization https://eonetwork.org/ 28:15 - Pennsylvania State University https://www.psu.edu/ 32:59 - Malcolm Gladwell https://en.wikipedia.org/wiki/Malcolm_Gladwell 33:17 - The Beatles https://en.wikipedia.org/wiki/The_Beatles 34:31 - Bo Burlingham https://boburlingham.com/about-bo/ 34:34 - Small Giants https://www.amazon.com/s?k=small+giants+book&adgrpid=1333708168067507&hvadid=83356831320179&hvbmt=be&hvdev=c&hvlocphy=104764&hvnetw=o&hvqmt=e&hvtargid=kwd-83357101759371%3Aloc-190&hydadcr=24658_10677455&mcid=7a177b91d24a3c459e23975de93a8c7c&msclkid=0715b194226a1581950ed985139a43a1&tag=mh0b-20&ref=pd_sl_71wu97gg72_e 34:46 - Annie DiFranco https://en.wikipedia.org/wiki/Ani_DiFranco 46:30 - Digital Hospitality https://www.digitalhospitality.com/ 47:41 - Family Style https://www.youtube.com/playlist?list=PL9aOArcA5Ia6KBNpggZJqQmrtw_lNkGqe 47:54 - Greg Majeski / Room for Seconds https://www.youtube.com/playlist?list=PLnoDJBRl8k--uSzQfVFpLeiJmqjzQIfFq 48:53 - Field of Dreams https://en.wikipedia.org/wiki/Field_of_Dreams 50:01 - Kevin Costner https://en.wikipedia.org/wiki/Kevin_Costner 

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn's journey from celebrated chef to chef-owner, how his philosophy of shared success shapes his restaurant, and the innovative ways he's redefining hospitality. If you're looking for practical insights on building a thriving team and unforgettable guest experiences, this episode is for you. Be sure to check out Camaraderie.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

The fires have dramatically altered LA's real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking to relocate, expand, or secure better lease terms, this episode provides the playbook for making smarter real estate moves.This series was created in collaboration with Michael Benson of Southern California Restaurant Design Group. When the fires devastated LA's restaurant community, Michael saw an opportunity to bring together experts who could provide real strategies and solutions for operators facing the challenge of rebuilding. Each conversation in this series is designed to deliver practical insights, industry trends, and actionable steps to help restaurant owners in LA—and beyond—come back stronger. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman's Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and employee empowerment, she's built a restaurant where people don't just show up for a paycheck—they show up to be part of something bigger. In this episode, we explore how to build a drama-free workplace, get employees to think like owners, and create a sustainable, profitable restaurant culture. If you've ever struggled with turnover, toxic teams, or disengaged staff, this conversation is for you. To learn more about Zingerman's Roadhouse and their culture-first approach to hospitality, visit https://www.zingermansroadhouse.com. ____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dig into the importance of identifying and solving the recurring problems we face in restaurant operations. I talk about the need to move away from constant firefighting and start getting to the root causes of our issues. I also share how we can leverage AI to document our processes and build systems that prevent these problems from popping up again. This conversation is packed with actionable strategies to help restaurateurs boost efficiency, drive profitability, and ultimately create a more sustainable business model. Takeaways:Money makes every other problem a minor inconvenience.If your to-do list looks the same week after week, you have a pattern.Most restaurants fail due to a thousand tiny cuts, not one big issue.Track the top five recurring frustrations weekly to identify patterns.Use AI to catalog breakdowns and cluster them into themes.Document solutions to problems to create self-correcting systems.Leadership involves delegating playbooks, not problems.Regularly review and improve your systems to avoid being trapped in them.Solving patterns leads to freedom in restaurant management.Engage in a weekly sync to log recurring issues and solutions.Chapters:00:00 Introduction to Restaurant Profitability02:06 Identifying and Solving Recurring Problems06:02 Leveraging AI for Operational Efficiency07:01 Building Sustainable Systems for GrowthIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.