Podcasts about Hospitality industry

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

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.

State Senator Mike Halpin has introduced a measure aimed at strengthening the fight against human trafficking by empowering local authorities. Under Senate Bill 1422, municipalities would gain the power to enforce compliance with human trafficking recognition training at hotels, restaurants, and truck stops, with fines of up to $1,500 per violation. The bill highlights Illinois' struggle with under-reported trafficking cases, as the Human Trafficking Hotline fielded over 760 signals from the state last year. Advocates and lawmakers emphasize the critical role of hospitality workers in spotting exploitation and supporting prevention efforts. The measure awaits a vote in the House.

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 

Broad Matters welcomes Jim Anhut, director for the real estate minor in The School of Hospitality Business. Jim reflects on crises like the Los Angeles wildfires and the role that hotels play during natural disasters. He also discusses how The School of Hospitality Business is adapting sustainability, AI and ethics to their teachings in the classroom. Follow Jim Anhut on LinkedIn to stay up to date with his work with the Broad College. Download ”The Hospitality Industry's Role During Crisis" Episode Transcript For more episodes of Broad Matters, subscribe to our podcast on Apple Podcasts and Spotify.

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

What if robots could become the ultimate partners in the service industry, seamlessly blending with human efforts to create the best customer experience possible? That's precisely what Marianela, the trailblazing CEO and founder of To Do Robotics, is working to achieve. Join us as Marianela recounts her compelling journey from a pivotal encounter with a server robot in South Korea to her efforts in reshaping the food service industry. Through persistence and vision, she navigates the challenges of market development and the unexpected turns brought on by the COVID-19 pandemic. Marianela shares her heartening stories, including the uplifting moments at CES in Las Vegas and the hurdles she faced, such as a board decision that initially halted her passionate robotics project. Her story is one of resilience and dedication, offering a treasure trove of insights for aspiring entrepreneurs and tech enthusiasts alike. We also dive into the fascinating world of robots in commercial cleaning, where Marianela sheds light on how her innovations are transforming the hospitality sector. Robots like Bella Bot are not here to replace jobs but to enhance human capabilities, assisting waitstaff in focusing more on delightful customer interactions. In hotels and casinos, cleaning robots tackle labor shortages and elevate cleanliness standards by consistently maintaining public spaces and offering detailed task reports. It's a revelation in efficiency, setting new quality benchmarks in service-oriented businesses. Listen in as we explore these cutting-edge advancements and their potential to revolutionize the service and hospitality industries, painting an inspiring picture of a future where humans and robots thrive together. Timestamps 00:00:00 - Introduction and Welcome to Business Legacy Podcast 00:00:12 - Marianela's Background and Entry into the Robotics Industry 00:02:15 - The Spark of Inspiration: Encounter with a Server Robot in South Korea 00:03:45 - The Impact of the COVID-19 Pandemic on Marianela's Journey 00:05:00 - Discovering Commercial Robots at CES in Las Vegas 00:06:30 - Overcoming Communication Challenges with Manufacturers 00:07:45 - Marianela's Initial Robotics Project and Board Setback 00:09:30 - The Unwavering Vision to Revolutionize Food Service with Robotics 00:12:07 - Exploring the Role of Robots in the Service and Hospitality Industry 00:13:45 - How Robots Complement Human Workers in Restaurants 00:15:30 - The Impact of Cleaning Robots in Hotels and Casinos 00:17:00 - Alleviating Labor Shortages and Enhancing Cleanliness Standards 00:18:15 - Addressing Concerns: Robots as Personal Assistants to Staff 00:19:45 - Training and Integration of Robots into the Workforce 00:21:00 - Expanding Robotics Applications Beyond Food Service 00:22:30 - Partnering with Temi and AGH Telemedicine for Healthcare Solutions 00:24:00 - Addressing Fears of Job Replacement and Educating Staff 00:25:30 - The Lifecycle and Maintenance of Commercial Robots 00:27:00 - Consistency and Quality Assurance in Robotic Cleaning 00:28:30 - Final Thoughts and Insights on the Future of Robotics in Hospitality 00:30:00 - Closing Remarks and Where to Find More Information About To Do Robotics Episode Resources: Find out what Marianela is up to here:https://todorobotics.com/ Legacy Podcast: For more information about the Legacy Podcast and its co-hosts, visit businesslegacypodcast.com. Leave a Review: If you enjoyed the episode, leave a review and rating on your preferred podcast platform. For more information: Visit businesslegacypodcast.com to access the shownotes and additional resources on the episode.

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

On Friday's show: We dig deeper on the Texas Education Agency's grades for Texas schools for the 2022-2023 school year, which were just released after a 19-month legal battle between the TEA and districts that sought to prevent their release. The agency gave HISD a C grade for that period.Also this hour: A local union wants to see an increase in the minimum wage for Houston hotel and airport workers, arguing they're not seeing the benefits of the area's growing number of visitors. We learn more about what they want and how it could impact that industry.Then, from bobblehead hoarding at a recent Astros game, to a driverless car that stopped driving, and (at least according to its passengers) wouldn't let them out, we ask our non-expert panel to weigh in on The Good, The Bad, and The Ugly of the week.And we talk with composer Missy Mazzoli about her opera adaptation of the Lars von Trier film Breaking the Waves, which explores heavy topics through a contemporary lens. The production is on stage at Houston Grand Opera thought May 4.

The recovery of the culinary industry in LA, McDonald’s regional variations in ‘McAtlas’ and a slow approach to food at Heckfield Place.See omnystudio.com/listener for privacy information.

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.

Sometimes you find yourself born into a business. That's exactly what landed Xavier Lividini, Managing Partner at Hospitality Advance International, in the hospitality industry as he comes from a family of hoteliers! Xavier shares insights from his extensive career in operations, marketing strategy, and hospitality management and development. The episode covers stories from his time at iconic hotels like the Waldorf Astoria and the InterContinental and highlights valuable lessons from his family's multigenerational involvement in the hotel industry. He also shares his entrepreneurial journey of founding Hospitality Advance International and his rewarding work in the boutique hotel space. The episode provides a refreshing look into some interesting hospitality stories that you won't want to miss.Takeaways:Focus on creating memorable experiences for guests in all aspects of hospitality, from the welcome at the front desk to the services provided in restaurants and rooms.Gain experience in varied departments such as front desk operations, food and beverage, and sales. Broad knowledge across departments can lead to more significant leadership opportunities.Shift from a traditional management style to a coaching approach. Focus on developing your team by providing constructive feedback and supporting their growth.Stay open to learning from peers, mentors, and even those you supervise. Recognize the value of diverse experiences and backgrounds in the industry.Be prepared to take on responsibilities outside your comfort zone. These challenges can provide significant learning experiences and opportunities for advancement.Engage in professional organizations and groups to stay updated with industry trends and connect with other professionals globally.Quote of the Show:“It's really about working with people, working with a team, and coaching these people.” - Xavier LividiniLinks:LinkedIn: https://www.linkedin.com/in/xavier-lividini-5402035/ Website: https://www.hospitalityadvance.com/ Shout Outs:4:32 - Waldorf Astoria https://www.hilton.com/en/brands/waldorf-astoria/ 5:03 - Frank Sinatra https://en.wikipedia.org/wiki/Frank_Sinatra 11:15 - Westin Hotels https://westin.marriott.com/ 11:16 - Intercontinental Hotel https://www.ihg.com/intercontinental/hotels/us/en/reservation 12:28 - Houstonian https://www.houstonian.com/ 15:44 - Flamingo Hilton https://www.hilton.com/en/hotels/lasflgv-hilton-grand-vacations-club-flamingo-las-vegas/ 18:22 - Penn State University https://www.psu.edu/ 21:46 - Madison Square Garden https://www.msg.com/madison-square-garden 25:57 - Century Plaza https://www.fairmontcenturyplaza.com/ 31:09 - Lime Tree Bay Resort https://www.limetreebayresort.com/ 36:58 - The Mutiny https://www.providentresorts.com/the-mutiny-hotel-coconut-grove-miami 40:45 - Hilton https://hilton.com/ 41:54 - Meadowlands Hilton https://www.hilton.com/en/hotels/ewrhhhf-hilton-hasbrouck-heights-meadowlands/ 42:38 - New Yorker https://www.newyorkerhotel.com/ 43:24 - Luther Rackley https://en.wikipedia.org/wiki/Luther_Rackley 

Most restaurants don't make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Scott Peters, to distill out the essential elements of that formula. Believe it or not, it has as much to do with people as it does process. To learn more about David and his programs, visit https://www.davidscottpeters.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

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-effective redesigns. Whether you're rebuilding from scratch or planning a renovation, this episode delivers practical design solutions that will shape the next generation of restaurants.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 restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that's challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you've ever wondered how to grow without compromising your values, this conversation is for you.To learn more about Edible Beats and how they're reshaping restaurant culture, visit https://www.ediblebeats.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 why profitability has to be the North Star for every restaurant owner — because without profit, nothing else is sustainable. I also break down one of the most underrated marketing tools in the game: the power of 'surprise and delight.' We're talking about those unexpected moments that turn a first-time guest into a lifelong fan. I share practical ways to build those moments into your operations — from budgeting for them to training your team to execute with heart. Because when you systemize joy, you create loyalty. And that's how you win. Takeaways:Money makes every other problem a minor inconvenience.Surprise and delight isn't just generosity; it's unexpected generosity.Creating unforgettable experiences turns guests into raving fans.A surprise and delight budget empowers staff to enhance customer experiences.It's about exceeding expectations in ways they couldn't even imagine.Transforming guests into ambassadors is key for marketing.Marketing through surprise and delight pays for itself.Training staff on surprise and delight strategies is essential.Focus on creating genuine moments of connection with guests.Implementing a structured approach to surprise and delight can lead to greater profitability.Chapters:00:00 Introduction to Restaurant Profitability02:06 The Power of Surprise and Delight05:54 Creating Unforgettable Experiences09:47 Implementing Surprise and Delight StrategiesIf 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.

“ Our hospitality starts with education, but it's also having a welcoming point of view.”Scott Young, Founder of SSWING, an innovative indoor golf training facility in New York City, and an expert golfer joins the podcast today to hash out the meaning of hospitality and dive into his business. They discuss the broader meaning of hospitality in various environments, focusing on creating a welcoming yet challenging space to help people improve. The conversation dives into Scott's analytical approach to golf using math and biomechanics, balancing customer comfort with pushing them to new limits. Scott shares insights from his touring days and stories about the honesty and pressure in golf. The episode highlights the importance of process-oriented improvement and maintaining a clear mental focus.Takeaways: Whether it's golf or any other aspect of life, embrace a mindset of continuous improvement and commit to bettering yourself.Aim to have a consistent and clear process for achieving your goals. In golf, this means focusing on your pre-shot routine and execution rather than being overly concerned with the outcome.Utilize technology such as biomechanics assessments, high-speed cameras, and other tools to get precise feedback and improve your performance.Develop mental resilience by practicing staying focused and present in high-pressure situations. This can be beneficial in sports and various other stressful scenarios in life.If appropriate for your business, consider a membership model to build a committed community and create a steady revenue stream.After any performance or practice, reflect honestly on your process and identify areas where you either succeeded or could improve.Use personal stories and experiences, whether from a professional athlete or your own life, to gain insights and inspire your growth journey.Quote of the Show:“  My essence of SSWING is that every single person who walks through our door leaves a better golfer or a better mover.” - Scott YoungLinks:LinkedIn: https://www.linkedin.com/in/scott-young-28b5569/ Website: https://www.sswing.com/ Podcast: https://podcasts.apple.com/us/podcast/pivot-the-path/id1713829364 Shout Outs:3:28 - Rosemary Young https://www.linkedin.com/in/rosemary-k-young-92b4821/ 4:54 - Shinnecock Hills Golf Club https://www.shinnecockhillsgolfclub.org/ 4:55 - Augusta National https://www.masters.com/index.html/ 12:04 - New York University https://www.nyu.edu/ 14:17 - David Kennedy https://www.linkedin.com/in/david-kennedy-03821b3/ 16:46 - British Airways https://www.britishairways.com/travel/classic-home/public/en_us/ 16:56 - JFK Airport https://www.jfkairport.com/ 22:15 - PGA https://www.pgatour.com/ 23:46 - Callaway https://www.callawaygolf.com/ 34:43 - Australian Open https://ausopen.com/ 38:09 - Rory McIlroy https://en.wikipedia.org/wiki/Rory_McIlroy 38:36 - Tiger Woods https://en.wikipedia.org/wiki/Tiger_Woods 39:30 - Jack Nicklaus https://en.wikipedia.org/wiki/Jack_Nicklaus 42:53 - Max Verstappen https://en.wikipedia.org/wiki/Max_Verstappen 42:54: Roger Federer https://en.wikipedia.org/wiki/Roger_Federer 47:42 - US Open https://www.usopen.com/ 

Kim Malek, founder of Salt and Straw, discussing her journey from working at Starbucks to creating a unique ice cream brand that emphasizes community, culture, and innovative marketing strategies. Kim explores the importance of guest experience, building a strong company culture, navigating challenges during the pandemic, and the significance of partnerships in business. Kim shares valuable insights on entrepreneurship, emphasizing the need for authenticity and trusting one's instincts. For more information on Salt and Straw visit https://saltandstraw.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

In a crisis, every day your restaurant stays closed means lost revenue. Permitting and governmental expert Eddie Navarette reveals the fastest, most effective ways to cut through LA's permitting maze, accelerate approvals, and avoid costly mistakes that slow down restaurant openings. This episode provides actionable insights for operators in any city looking to streamline licensing, improve compliance, and get open fast—without the headaches.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

We often have such a clear vision for what our lives and our businesses will look like before we open. And then the flood comes and we're so busy trying to survive that we forget to thrive. We forget why we got into this to begin with. And that “why”, for most of us, was love. Love of community, love of food, and love of revelry. Meet Mark Bitterman, a man who's never forgotten his why and, no surprise, it's served him well. Today we chat about finding our true North, holding on to it, and building a business to last. For more information on The Meadow, visit https://themeadow.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 break down why focusing on frequency instead of foot traffic is the key to long-term profitability.We're diving into the power of customer data—how to capture it, segment it, and use it to create marketing that actually works. Because guess what? Not all customers are created equal. Once you know who your best customers are and why they keep coming back, you can stop throwing money at broad marketing and start making strategic moves that drive real growth. If you're looking to maximize revenue without constantly hustling for new guests, this one's for you.Takeaways:Your fastest path to growth isn't new customers.A 5% increase in repeat customers boosts profitability by 25%.Reminding customers that you exist is crucial.Acquiring customer data is essential for retention.People value status and access over discounts.Role-playing can help staff feel comfortable selling.Segmentation of customer lists increases marketing effectiveness.Personalized communication makes customers feel valued.Focus on existing customers for quicker revenue growth.Implement frequency-based campaigns to drive repeat visits.Chapters00:00 Introduction to Restaurant Profitability02:07 The Importance of Customer Frequency05:00 Capturing Customer Data07:52 Segmentation for Effective Marketing10:12 Conclusion and Call to ActionIf 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 does it take to be the number one small hostile in North America? Today we welcome Nathan St. Cyr, Co-Founder of Malama Capital and Owner of Howzit Hostels, to tell us just that. Dan and Nathan dive into Nathan's journey within the hospitality industry, including his foundational experiences in sales, his profound motivation rooted in personal history, and the creation of successful hospitality ventures in Maui. They talk about the six human emotional needs, their own podcast experiences, and the evolution of their business practices. This engaging conversation highlights the unique aspects of building a culture-focused hospitality brand.Takeaways: Focus on how your role or business can contribute to the well-being and happiness of others, which will enhance customer satisfaction and loyalty.Ensure your service or hospitality offering addresses the six human emotional needs: variety, security/certainty, connection, significance, contribution, and growth.Leadership and mindset are crucial. Develop a leadership style that emphasizes positivity, contribution, and personal development. Shift focus towards mindset training to ensure your team operates at its best.Implement frameworks such as EOS to streamline operations, improve efficiency, and ensure your team is aligned with the company's goals.Invest in effective marketing strategies to tell your story. Use platforms like podcasts and social media to reach a wider audience and create a personal connection with potential customers and investors.Celebrate and acknowledge significant milestones, both within the team and with guests. This creates a sense of community and shared success.Quote of the Show:“ We really focused on anybody that worked for us to not just want to want a job. We wanted people that wanted to be a part of something special and build something unbelievable.” - Nathan St. CyrLinks:LinkedIn: https://www.linkedin.com/in/nathan-st-cyr-467069241/ Website: https://www.malama-capital.com/ Hotel Investor Playbook Podcast: https://www.hotelinvestorplaybook.com/ Shout Outs:7:54 - Tony Robbins https://www.tonyrobbins.com/ 8:02 - Unleash the Power Within https://www.tonyrobbins.com/events/unleash-the-power-within 21:08 - Red Week Magazine https://www.redweek.com/ 34:09 - Unique Stays Summit https://www.theuniquestays.com/ 42:15 - Entrepreneurial Operating System https://www.eosworldwide.com/ 42:15 - Traction https://www.amazon.com/Traction-Get-Grip-Your-Business/dp/1936661837/ref=sr_1_3_sspa?adgrpid=1341404754019562&dib=eyJ2IjoiMSJ9.ivUyjhmThfkakmCVvM6aQvCiS2WBd8hy_jhV5TwuzPU9G-5kyOKn0VG08Gbmn0LNWMKfZcDEaOvFEcmIpasOvcygqGHIPdVb9f92F2jYT4-UUs0jHKJ0hfKqJNtqf2ts2-lnl0VTBC-btKXlD5Fbw1KlBsx7H73YC8d50hu916_KbJwfWy0nT7mEJl09olMwEOl035Dd0md2s6yJoh81daWBzNGU1pmW8NLWWWEccB4.Z6S2hs5q8J6UJuk0-qTmoFMtstrz1Qy6FvHZ0NvvO1g&dib_tag=se&hvadid=83838035983337&hvbmt=be&hvdev=c&hvlocphy=104764&hvnetw=o&hvqmt=e&hvtargid=kwd-83838151976689%3Aloc-190&hydadcr=22532_13494448&keywords=traction+book&mcid=a8e247c38b8e323ca52ee6f95a77314c&msclkid=6377a5a0deed155ecd69c250e1c39430&qid=1743798068&sr=8-3-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1 44:02 - Gino Wickman https://www.ginowickman.com/ 47:58 - Penn State University https://www.psu.edu/ 

With a booming market and improved transportation connectivity, Vietnam is emerging as a highly attractive tourism hotspot. Will its young, globally minded population entice major international brands to enter the market? And what will be the biggest challenges for expansion in this dynamic landscape?In this special episode of the Vietnam Innovators podcast, industry leaders and experts will unveil fresh perspectives - from ambitious expansion plans to the delicate balance of blending Vietnamese cultural identity with world-class hospitality models.With infrastructure advancements like Long Thanh Airport, shifting traveler preferences, and the evolving F&B industry, how will these factors shape the next chapter of Vietnam's hospitality sector? Join us as we explore the future of this fast-growing market and how businesses are strategically positioning themselves to seize its vast potential!Listen to this episode on YoutubeAnd explore many amazing articles about the pioneers at: https://vietcetera.com/vn/bo-suu-tap/vietnam-innovatorFeel free to leave any questions or invitations for business cooperation at hello@vietnaminnovators.com—If you come across something intriguing, kindly consider making a donation.● Patreon: https://www.patreon.com/vietcetera● Buy me a coffee: https://www.buymeacoffee.com/vietcetera

With neighborhoods devastated and operators forced to relocate, how will the fires reshape the restaurant landscape in Los Angeles? Development expert Jerry Prendergast has overseen hundreds of restaurant projects, and today, he unpacks the real estate shifts, leasing opportunities, and market trends emerging in LA's hospitality scene. He also shares how operators across the country can rethink expansion, negotiate better leases, and position themselves for long-term success in a rapidly changing industry.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

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 how AI can be a game-changer for restaurant owners, not by replacing people, but by freeing them up to focus on what actually matters. We're talking automation, streamlined marketing, and strategic delegation—because the secret to scaling isn't working harder, it's working smarter. I'll walk you through how AI and well-crafted SOPs can help you reclaim your time, reduce the daily chaos, and set your restaurant up for long-term success. And here's the kicker—you don't have to overhaul everything overnight. Start small, build momentum, and watch how AI helps take your business to the next level.Takeaways:Money is the primary problem for restaurant owners.AI can help delegate tasks effectively.Overwhelm often comes from mismanaged tasks.Automated task audits can identify inefficiencies.AI can create structured SOPs from recorded tasks.Marketing consistency is key for restaurant success.AI can generate comprehensive marketing calendars.Engagement can increase with AI-driven marketing.Start with small AI implementations for better results.AI is a tool to amplify leadership in restaurants.Chapters00:00 Introduction to Restaurant Profitability02:06 Leveraging AI for Restaurant Efficiency05:49 Streamlining Marketing with AI10:03 Implementing AI in Manageable StepsIf 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.

Mentorship is important in encouraging students to enter artistic and creative career paths. Mark Page, Vice President of Design at Mohawk Industries, touches on the importance of fostering connections with colleges and universities to inspire the youth of today to continue their creative paths. Mark also shares insights on the challenges and innovations in flooring, such as the use of sustainable materials and advanced fiber technologies. He discusses the evolving demands of the hospitality industry, being able to offer something creative and beautiful that also meets functional and performance needs. This episode provides valuable perspectives for anyone interested in hospitality design, product innovation, and the flooring industry's future.Takeaways: Understanding and enhancing the guest's journey is essential. Tailor experiences to make guests feel cared for and welcome.Design spaces that are not only functional but also inspiring and relaxing. Consider how elements like flooring can contribute to the overall guest experience.Embrace new materials and technologies. For example, using advanced fibers in carpets that repel stains can increase longevity and maintain aesthetic appeal.Incorporate sustainable practices, such as using recyclable materials in flooring, which can enhance the brand's eco-friendly appeal and reduce environmental impact.Recognize that different segments (hospitality, healthcare, office, etc.) have unique design needs and challenges. Tailor offerings to meet these specific requirements.Build relationships with colleges and design schools to attract fresh talent and foster loyalty among future designers.Ensure that design choices consider maintenance and longevity, making spaces easier to clean and sustain over time.Quote of the Show:“ My ideal is that our clients look to us for innovation, for new styling as being the specialists, as being the trend forecasters. We want them to come to us first. ” - Mark PageLinks:LinkedIn: https://www.linkedin.com/in/mark-page-asid-iida-newh-cmg-a83b9b4/ Website: https://mohawkind.com/ Shout Outs:20:28 - Raiders of the Lost Ark https://en.wikipedia.org/wiki/Raiders_of_the_Lost_Ark 21:59 - Brintons https://www.brintons.net/ 24:20 - LaGuardia https://www.laguardiaairport.com/ 34:34 - BDNY https://bdny.com/ 40:15 - Hirsch Bedner Associates https://www.hba.com/ 40:49 - Baywatch https://en.wikipedia.org/wiki/Baywatch 48:57 - Edwards Theaters https://en.wikipedia.org/wiki/Edwards_Theatres 53:18 - DuPont https://www.dupont.com/ 55:23 - VPI https://www.vpicorp.com/ 

A picture might be worth a thousand words, but in the restaurant industry, the right picture is worth thousands of dollars. Zaheer Bhyat and Ray Erickson have built their careers mastering the art of visual storytelling—helping brands create food photography that doesn't just look good, but actually drives sales. In this episode, we break down why most restaurant images fail, the psychology behind visuals that make customers take action, and the simple changes that can turn your food photos into a powerful marketing tool. If you want to learn how to make your food look irresistible, this is the episode for you. To learn more about their expertise in brand storytelling and high-converting food photography, visit https://pacificnexus.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

In this episode, Josh Kopel and Michael Benson sit down with Brad Block, a top restaurant builder who has worked on some of LA's most high-profile hospitality projects. With countless operators now facing the challenge of rebuilding, Brad shares insider strategies on how to reopen faster, smarter, and stronger—without getting caught in costly delays or unnecessary expenses. Whether you're in LA recovering from the fires or a restaurateur thinking about renovations, this episode breaks down construction shortcuts, cost-saving strategies, and future-proofing techniques that will make your next restaurant build a lasting success.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.

How do you scale a brand without losing the magic that made it special in the first place? Chris Schultz has spent his career answering that question. From Starbucks to Mod Pizza to his current role as CEO of Voodoo Doughnut, Chris has helped transform cult brands into national powerhouses—all while keeping them authentic, quirky, and loved. In this episode, we dive into what it really takes to grow without losing your identity, how Voodoo is defying industry norms, and why staying weird might just be the ultimate strategy for success. To learn more about Voodoo Doughnut and how they're keeping the magic alive while growing nationwide, visit https://www.voodoodoughnut.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

Legacy brands can either fade into the past or evolve to meet the future. Mohaimina Haque is making sure Tony Roma's does the latter. As a lawyer-turned-CEO, she's bringing a fresh, analytical approach to a 50-year-old brand, modernizing its operations, embracing AI and robotics, and redefining what a franchise model can be. In this episode, we unpack how she's steering the company through innovation, why she believes in out-innovating rather than replicating, and how independent restaurant operators can apply these same strategies to scale smarter. To learn more about the reinvention of Tony Roma's and its next evolution, visit https://www.tonyromas.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

If you're struggling to stand out, it's not because your product isn't good—it's because your story isn't strong enough. Bill Harper has spent decades mastering the art of strategic storytelling, helping brands cut through the noise and connect with their ideal customers. From repositioning legacy businesses to turning underdog brands into industry leaders, Bill knows what it takes to make people care. In this episode, we dive into the psychology of great branding, why simplicity wins every time, and the secret sauce behind marketing that actually works. If you want to build a brand that people can't ignore, this episode is a must-listen. To learn more about his work at BrandBoss HQ and how to craft a brand story that sells, visit https://www.brandbosshq.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