Podcasts about Hospitality industry

Cooper Vaughan didn't plan on being a caterer—he was trying not to be.But what started as a side gig in Lexington, Kentucky, turned into Apiary: one of the most creative and complex hospitality companies in the South. And the key to its success? Reinvention. From fine dining drop-offs during the pandemic to immersive, ticketed culinary experiences that fund a wildly profitable event business, Cooper has found the sweet spot between margin and magic.In this episode, we break down how he scaled a brand that's both financially stable and creatively fulfilling, why most caterers are sitting on unrealized gold, and how personal transformation—spiritual and strategic—became the fuel for business evolution.This isn't just about making money off weddings. It's about turning a redheaded stepchild of the industry into a platform for deep connection, artistry, and long-term impact.To learn more about Apiary and explore their work, visit https://www.the-apiary.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

Imagine walking through the gilded corridors of a legendary hotel—where service feels like an art form, and every guest isn't just remembered, but known. Amanda Hyndman has helped shape one of the world's most admired hotel brands. Beginning her journey with Mandarin Oriental nearly 20 years ago as a general manager, she has built meaningful, memorable guest experiences. Her 2023 appointment as Chief People & Culture Officer underscored Mandarin Oriental's belief that its people are key stakeholders in the luxury experience. And now, as Chief Operating Officer, she oversees the entire guest journey across continents, blending intuition with precision, and heritage with innovation. In this episode, Amanda reveals the three essential components of true luxury. Tune it to discover how to embed more “TLC” into every customer experience: Time – the freedom to simply be Locale (shelter) – a setting where you feel safe, seen, and at ease Care – receiving what your heart desires before you even ask Video and audio production: Jaison Jose of Cocoon Media Email us at shadean@bu.eduThe “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockMarketing: Rachel Hamlin, Senior Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

You've got a team that shows up, but somehow the service is hit or miss and it's driving you (and your guests) nuts. The truth is, most bar training is rushed, inconsistent, or just flat-out missing the mark.This episode breaks down a simple way to train your staff daily in small, bite-sized pieces without overhauling your whole operation.  

Most people don't make it out of nightlife. Jamey Shirah didn't just make it out—he turned the lessons from late nights and crowded bars into a powerhouse hospitality group that's redefining what Southern restaurants can be.As the founder of Revival Restaurant Group, Jamey shares how he navigated the leap from nightlife to high-end dining, what he got wrong in the early days, and the mindset shifts that allowed him to scale with intention. We get into the brand architecture behind concepts like Luella and Little Betty, the systems he uses to replicate culture across locations, and how he built a leadership team that makes bold moves possible.This one's for every operator ready to evolve without losing the edge that made them great.To learn more about Revival Restaurant Group and their growing collection of concepts, visit https://revivalrestaurantgroup.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

How is adaptive reuse shaping the hospitality industry?Aimee Sanborn, Senior Vice President of Architecture at Premier joins Dan to dive into adaptive reuse. Aimee shares her passion for preserving history and discusses the challenges and rewards of transforming historic buildings into vibrant, functional spaces. From the streets of downtown Dallas to the lush landscapes of Key West, discover the intricate process and the meticulous attention to detail involved in preserving architectural heritage while breathing new life into old structures. This episode is a must-watch for architects, designers, and anyone interested in the intersection of history and modern hospitality.Takeaways: Embrace challenges and view constraints as opportunities to innovate. Adaptive reuse projects are known for their "gremlins" and challenges, but these major challenges can lead to an innovative, celebrated solutionAlways consider the end-user's experience first. In hospitality design, it's about making people feel connected to a place, its story, and a bespoke experience. creating designated lobbies and preventing cross-circulation between different uses, such as luxury condos and the public domain, to enhance the resident's experience.During economic downturns or challenging times, focus on maintaining quality, supporting your team, and staying optimistic. Despite the hospitality design world experiencing a recession with fewer projects since COVID-19, remaining true to yourself When working on historic buildings, focus on creating a narrative that connects people to the place and its past. This branding and storytelling can be carried throughout the project, from the hotel component to other uses within a vertically integrated mixed-use development.A key to successful adaptive reuse is "purposeful preservation," which involves celebrating a building's history and unique characteristics while thoughtfully adapting it for new uses. This includes bringing new life to spaces in a way that feels fresh and welcoming.Leverage historic tax credits, as they can be a significant financial driver for adaptive reuse projects.Quote of the Show:“When it comes to historic buildings, it's about bringing new life to the spaces in a way that reflects their past, and makes them feel fresh and welcoming.” - Aimee SanbornLinks:LinkedIn: https://www.linkedin.com/in/aimee-sanborn-aia-ncarb-3b6b5944/ Website: https://www.premierpm.com/ Shout Outs:1:08 - Hector Sanchez https://www.linkedin.com/in/hector-a-sanchez-65799b7/ 6:34 - The National https://www.thenationaldallas.com/ 11:29 - Gail Nall https://www.linkedin.com/in/gale-nall-26ab1420/ 18:34 - Loucchese https://www.lucchese.com/ 18:36 - Chick-fil-A https://www.chick-fil-a.com/ 19:09 - Thompson Hotel Dallas https://www.thenationaldallas.com/thompson-hotel/ 19:30 - Monarch https://www.monarchrestaurants.com/about/ 19:58 - Renaissance Tower https://en.wikipedia.org/wiki/Renaissance_Tower_(Dallas) 21:09 - Ashford https://www.ashfordinc.com/ 21:39 - Braemar https://www.bhrreit.com/25:54 - Franklin Pinerua https://www.linkedin.com/in/franklin-pi%C3%B1er%C3%BAa-3a268092/ 25:57 - Johannes Michalsky https://www.linkedin.com/in/johannes-michalsky-80166b77/ 42:57 - Mel Brooks https://en.wikipedia.org/wiki/Mel_Brooks 43:56 - Texas Historic Commission https://thc.texas.gov/ 45:56 - La Pavillion New Orleans https://www.lepavillon.com/ 45:58 - Le Méridien Forth Worth https://www.marriott.com/en-us/hotels/dalwm-le-meridien-fort-worth-downtown/overview/ 48:41 - La Concha Key West https://www.laconchakeywest.com/ 49:20 - Ernest Hemingway https://en.wikipedia.org/wiki/Ernest_Hemingway 

We'd love to hear from you. What are your thoughts and questions?In this conversation, Allen Lomax and Mark Lumpkin delve into the world of short-term rentals, discussing the importance of partnerships, the unique opportunities in this investment strategy, and the evolving expectations of guests. They explore the regulatory challenges facing the industry and the significance of building strong client relationships. Mark shares insights on market trends and how investors can navigate competition by focusing on unique experiences.Main Points:Choosing the right partner is crucial for success.Short-term rentals can yield significantly higher income than long-term rentals.Building strong relationships with clients leads to better outcomes.Quality over quantity in client relationships is essential.Regulatory challenges are a major concern for short-term rentals.The demand for short-term rentals is growing year over year.Guests are increasingly viewing properties as part of their vacation experience.Researching local market needs is vital for success.Unique properties face less competition in the market.STR Cribs specializes in helping clients set up short-term rentals.Connect with Mark Lumpkin:mlumpkin@strcribs.comwww.strcribs.comhttps://www.linkedin.com/in/mark-lumpkin-84b173142/https://www.instagram.com/strcribs_/

The glamping and luxury outdoor hospitality industry is entering a bold new chapter. Sustainability is no longer optional. AI is rewriting how guests find you. And travellers? They're no longer satisfied with just a pretty stay… they want connection, meaning, and transformation. In this episode, we dive deep into what it really takes to stay relevant as expectations rise and attention spans shrink. With fewer website clicks, smarter algorithms, and constant digital disruption, visibility is no longer a nice-to-have… it's your survival strategy. Inspired by the timeless lessons in one of the best books ever written, this episode explores how to navigate relentless change in a way that feels grounded, intentional, and powerful. Because the truth is, the cheese isn't just moving occasionally… it's shifting daily, and you need to know what's going on. So the question isn't if you should adapt…it's how quickly and how consciously you can, and that starts here. The future isn't coming… it's already here. Are you ready to meet it? __________ Sarah Riley - Glamping, retreats, events, and guest attraction  Courses. Guided Growth. Done-for-You Marketing. learn it - join our tribe - or let us handle it Glamping Academy & Owners Club https://inspiredcourses.com Boutique marketing studio https://inspiredcollectiveltd.com/ 

Dean Neff didn't set out to build the biggest seafood restaurant—he set out to build the most meaningful.At Seabird in Wilmington, North Carolina, Dean's created a model where purpose isn't a marketing angle—it's the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sacrificing profitability.In this episode, Dean breaks down the systems that support a values-driven business, the importance of teaching staff to connect the dots between product and purpose, and why his restaurant runs on more than just service—it runs on story. For any operator wondering if deeper meaning can lead to stronger margins, this episode says yes—and shows you how.To learn more about Seabird and the work he's doing in Wilmington, visit https://www.seabirdnc.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

Most bars have no idea what it really costs to bring in a new customer. And if they are tracking it, they're usually missing half the expenses. This episode breaks down a simple way to calculate your true customer acquisition cost so you're not just guessing.  

What if the most powerful list in restaurants isn't about food—it's about influence?William Drew runs the World's 50 Best Restaurants, the ranking that can transform a chef's life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are impacting who wins, and why French cuisine is no longer the default standard. William doesn't just defend the list—he opens it up. And in doing so, he gives us a rare look into how prestige is created and what it means for the future of restaurants. If you've ever wondered who decides what matters in food—this is that conversation. To learn more about The World's 50 Best Restaurants, visit https://www.theworlds50best.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

Ever wondered how a space can make you feel genuinely cared for? Bruno Viterbo, Vice President of Design at Irvine Company, shares his profound insights into 'the sense of being known' and how it transforms hospitality design at every scale. Bruno shares his extensive experience in the design and real estate industries, including insights from his previous roles at Champalimaud Design and Las Vegas Sands Corp. He reflects on the unique lessons learned from industry legends and how these insights have shaped his approach to creating extraordinary spaces. The episode highlights the significance of partnerships, the role of conviction in leadership, and the challenges and creativity involved in working within regulatory constraints.Takeaways: Taking a moment to genuinely connect with people around you can provide opportunities for deeper understanding and relationships. Make an effort to be attentive and engaged in your interactions.Maintaining a sense of curiosity about other cultures, experiences, and professions can greatly enhance your perspective and creativity. Don't hesitate to dig deeper and ask questions about the hows and whys of different practices.Cultivating long-term relationships with colleagues, clients, vendors, and mentors can significantly enhance your professional journey. Trust and mutual respect are foundational to successful collaborations.Embrace challenges and view constraints as opportunities to innovate. Regulatory and environmental constraints can inspire new levels of creativity and problem-solving.Always consider the end-user's experience first. This mindset can guide decisions in design, customer service, and overall environment creation, ensuring a more meaningful impact.During economic downturns or challenging times, focus on maintaining quality, supporting your team, and staying optimistic. Resilience and adaptability can help navigate and thrive in difficult periods.Learning from experienced professionals can significantly shape your career. Be open to listening and absorbing lessons from mentors and industry veterans.Quote of the Show:“I started by thinking that we needed to do a lot, and over time I realized I just need to listen a lot more. Then the doing sort of comes with it.” - Bruno ViterboLinks:LinkedIn: https://www.linkedin.com/in/bruno-viterbo/ Instagram: https://www.instagram.com/viterbobruno/ Website: https://www.irvinecompany.com/ Shout Outs:0:41 - Champalimaud Design https://www.champalimaud.design/ 0:42 - Las Vegas Sands Corp https://www.sands.com/ 0:56 - Gold Key Awards https://goldkeyawards.com/ 1:47 - HD Expo https://hdexpo.hospitalitydesign.com/ 9:05 - Alexandra Champalimaud https://www.linkedin.com/in/alexandra-champalimaud-1741b91b/ 9:10 - Sheldon Adelson https://en.wikipedia.org/wiki/Sheldon_Adelson 9:12 - Wing Chao https://en.wikipedia.org/wiki/Wing_T._Chao 12:13 - Disney https://www.disney.com/ 21:56 - NeoCon https://neocon.com/ 24:20 - Donald Bren https://www.donaldbren.com/ 28:12 - Napoleon https://en.wikipedia.org/wiki/Napoleon 28:14 - Julius Caesar https://en.wikipedia.org/wiki/Julius_Caesar 35:35 - Traction https://www.amazon.com/Traction-Get-Grip-Your-Business/dp/1936661837 41:55 - Bear Stearns https://www.bearstearnscompanies.com/ 47:29 - The Venetian https://www.venetianlasvegas.com/ 47:34 - CES https://www.ces.tech/ 

Derrick Hayes didn't open a restaurant—he made a promise.Big Dave's Cheesesteaks started in a gas station as a tribute to his father. Today, it's one of the fastest-growing restaurant brands in the country. But the road wasn't easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability nearly broke him. In this episode, Derrick gets real about what it took to turn Big Dave's into a scalable, sustainable business. We talk about how he built a cult following, the lessons he learned about money and margins, and how mentorship changed everything. He's built something big—but he's done it with clarity, culture, and purpose. If you've ever felt like your success is outpacing your systems—this episode is for you. To learn more about Big Dave's Cheesesteaks, visit https://www.bigdavescheesesteaks.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

Although he wears the CEO suit and title, Ed Brown counters that he's a chef at heart. He has bridged the world of white-tablecloth fine dining and high-scale institutional foodservice, without losing the soul of either. Ed Brown began his career behind the line, rising through the world of fine dining to earn national acclaim as Executive Chef at The Sea Grill at Rockefeller Center. That same philosophy — care, craft, and clarity of purpose — now underpins his leadership as CEO of Restaurant Associates or R/A, a subsidiary of Compass Group, the nation's largest family of foodservice and facilities services companies. Learn what it takes to think big, and all the while, stay grounded in the principle of making quality, fresh, and sustainable ingredients taste delicious. Research: Lan Lu, PhD Video and production: Jaison Jose of Cocoon Media Email us at shadean@bu.eduThe “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John's path to ownership wasn't fast—but it was intentional. And at Frankie's in Nashville, that intention is baked into every decision: from the way they hire and train, to how they lead, serve, and scale.In this episode, we talk about the risks he refused to take, the systems he uses to keep team culture strong, and the belief that building something worth coming back to is more powerful than just being new. To learn more about Frankie's in Nashville, visit https://www.frankiesnashville.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

“We love the one-off projects, but our real passion and what we're really looking for are ownership groups where we can do a project with them, forge a relationship, build that trust, and then we grow alongside them.” Joining Dan is Aggie Zamir, Vice President of National Hospitality and Gaming at Cumming Group. They discuss Aggie's insights into the luxury hospitality industry, the importance of building trust and relationships, and how Cumming Group works as a project management office (PMO) and owner's representative. The conversation also touches on mentoring young professionals, the impact of industry organizations like AHLA, and the personal fulfillment that comes from fostering community within the hospitality sector. Takeaways: Establish trusted relationships within your teams and with clients. Trust and strong relationships can help navigate through project stresses and challenges more effectively.Focus on finding clients who appreciate and value your service offerings and are looking for a long-term partnership. This can help with sustained, meaningful growth rather than just seeking one-off projects.Whether in a project setting or through professional dinner gatherings, creating a sense of community among colleagues, clients, and industry professionals can lead to more inspiring and productive collaborations.Navigate client preferences by partnering them with experienced team members who can help guide projects to success while respecting client visions and requests.Utilize available technology like project dashboards to keep track of multiple project metrics and ensure streamlined communication across teams and with clients.Get involved in mentoring young professionals or students in related fields. It can be both personally rewarding and beneficial for the industry.Quote of the Show:“Everybody can participate in their community or participate in the industry or mentoring in their own personal way, right? There's no prescription for it.” - Aggie ZamirLinks:LinkedIn: https://www.linkedin.com/in/aggie-zamir-a750982b/ Website: https://cumming-group.com/ Shout Outs:0:42 - AHLA https://www.ahla.com/ 0:45 - SCI Arc https://www.sciarc.edu/ 2:37 - Redbird https://redbird.la/ 37:16 - Joe Saatcamp https://www.linkedin.com/in/joe-saatkamp-3b1b6712/ 37:32 - TRT Holdings https://trtholdings.com/ 37:39 - Omni Hotels https://www.omnihotels.com/ 38:46 - Gavin Middleton https://www.linkedin.com/in/gavin-middleton-48aa9910/ 38:56 - Starwood Capital https://www.starwoodcapital.com/ 42:35 - Channing Henry https://www.linkedin.com/in/channinghenry/ 43:45 - Marriott https://www.marriott.com/default.mi 52:16 - Hollywood Bowl https://www.hollywoodbowl.com/ 52:18 - Musso and Frank's https://mussoandfrank.com/ 52:25 - Dodgers https://www.mlb.com/dodgers 52:28 - Rams https://www.therams.com/ 

What does it take to introduce an entire country to a cuisine they've never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country.In today's episode, Ivan breaks down how he created product-market fit where none existed, scaled a culturally unfamiliar concept into a household name, and mastered the economics of an unlimited tasting menu—without racing to the bottom. You'll hear how he used hospitality as a weapon, designed operations for profitability, and built a team that could support explosive growth in both the U.S. and abroad.If you're sitting on an unconventional idea or wondering how to scale in a crowded market, this one's for you. To learn more about Ambar and the group behind one of the most successful Balkan concepts in the world, visit https://www.ambarrestaurant.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

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country's top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the power of mentorship in shaping the industry, and why chasing comfort kills creativity. If you've ever dreamed of turning your work into lasting impact, this is the conversation you've been waiting for. To learn more about his restaurants, the Synergy Series book, and his work with the nonprofit Mentor, visit https://gavinkaysen.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

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott's approach flips the industry's toxic culture on its head. In this episode, we dig into how owning his story helped him attract the right people, why he's embraced vulnerability in leadership, and the systems he's built to protect his mental health—and his business. If you're ready to rethink what success in this industry looks like, this is the episode for you.To learn more about Crawford Hospitality and the restaurants that are redefining work-life balance in hospitality, visit https://crawfordhospitality.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 of Hospitality Hangout, we're tossing dough and dropping knowledge with Pam Brock-Nedwetzky, Director of Marketing at the legendary Grimaldi's Pizzeria. Discover how Pam keeps this iconic brand at the forefront of the food industry by leveraging hospitality strategies and understanding emerging hospitality trends. She shares insider tips on successful marketing techniques within the hospitality sector, along with a few funny stories from behind the scenes that illustrate the unique challenges and excitement of the business. This entertaining conversation is a must-listen for anyone interested in hospitality investments or those who simply adore pizza and want to know more. Presented by Dinova, where corporate dining meets delicious decision-making. This episode has ROI and LOLs. 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

In this insightful episode, Nate Edgerly, CEO of Enzo Group Inc., discusses his journey from CPA at PricewaterhouseCoopers to a seasoned private equity investor and executive leader in the hospitality industry. Nate shares valuable insights on leadership, long-term investing, and what makes hospitality businesses thrive or fail.Key Takeaways:Nate's journey from CPA to CEO, highlighting his pivotal experiences in private equity and operating roles.Lessons learned from running a business, enhancing empathy, and effectively partnering with leadership teams.What separates exceptional CEOs: empathy, people-focus, and creating a supportive culture.Common private equity mistakes: prioritizing short-term gains over long-term strategic growth and cultural investment.The decision behind Enzo Group's unique approach to raising capital—democratizing access beyond institutional investors.Notable Mentions:Book Recommendations:Unreasonable Hospitality by Will GuidaraWarren Buffett's investor lettersLeadership insights by Simon Sinek, Daniel Pink, John MaxwellMastery by Robert GreeneBrands Admired:Ladybird Taco, Original Chop Shop, Cava, McDonald's, Chipotle, Golden CorralTimestamps:00:00 – Introduction to Nate Edgley02:30 – Nate's early career and transition to private equity06:10 – What Nate learned from operating roles10:00 – Qualities of exceptional CEOs13:15 – Mistakes private equity firms make and Nate's long-term investment philosophy17:20 – Enzo Group's unique capital-raising strategy21:45 – Why choose the volatile hospitality industry?27:30 – Critical success factors for restaurant businesses32:00 – Brands admired by Nate and reasons behind their success38:00 – Nate's insights on executive search firms42:00 – Influences, recommended readings, and learning resources45:20 – How to connect with Nate EdgleyRaw Selection partners with Private Equity firms and their portfolio companies to secure exceptional executive talent. We focus on de-risking executive recruitment through meticulous search and selection processes, ensuring top-tier performance and long-term success.

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose has helped him create a brand that resonates with customers, team members, and franchisees alike. In this episode, we dive into why fandom beats loyalty, how to build an operation that scales without breaking, and how your personal purpose can power your business growth. To learn more about Zunzibar and how they're blending fast casual with a bar-driven experience, visit https://www.zunzibar.com. Chris's story is proof that when you keep it simple and lead with purpose, the result is a brand people don't just visit—they love.____________________________________________________________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

“ It's a core tenant of who we are, and it's called put people first. We take care of our people.” Derek De Salvia, Executive Vice President and Chief Customer Officer at Hilton Grand Vacations, joins Dan today to dive into the world of vacation ownership. The discussion covers the personal and professional aspects of hospitality, the evolution and benefits of the vacation ownership model, and how Hilton Grand Vacations differentiates itself in the industry, especially as one of Newsweek's Top Most Loved Workplaces. Derek shares insights into customer education, the impact of multi-generational ownership, the importance of team member engagement, and the adaptability of vacation ownership through economic cycles and evolving customer needs. The episode concludes with advice for potential customers and an invitation to experience Hilton Grand Vacations firsthand.Takeaways: Train your team to understand the difference between basic service and true hospitality. Aim for over-delivery on guest expectations.Highlight the importance of creating lasting memories for families, which can be a significant selling point for returning customers and multi-generational travel.Ensure guests are well-informed about how to maximize their memberships or stays through tutorials, seminars, and resources available on member pages.Foster a culture of hospitality among team members. When employees feel valued and cared for, they are more likely to pass on that sentiment to guests.Consider the long-term benefits and memories that owning a timeshare can create for your family across generations, rather than just focusing on the upfront costs and annual fees.Continuously gather and act on feedback from guest surveys and team member inputs to refine services and address any issues promptly.Quote of the Show:“We couldn't talk about hospitality and what that means to people if we didn't share that love and warmth of hospitality to our team members.” - Derek De SalviaLinks:LinkedIn: https://www.linkedin.com/in/derek-desalvia-m-s-5a2b5521/ Website: https://www.hiltongrandvacations.com/ Shout Outs:0:59 - Newsweek https://www.newsweek.com/ 3:32 - Hilton https://www.hilton.com/en/ 7:59 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 18:21 - Great Wolf Lodge https://www.greatwolf.com/ 18:25 - Blue Green Vacations https://www.bluegreenvacations.com/ 18:27 - Bass Pro https://www.basspro.com/home 

In this episode of Hospitality Hangout, we sit down with Wade Allen, a leading voice in hospitality strategies and digital innovation, to explore what real restaurant transformation looks like in today's fast-evolving landscape. Wade shares powerful insights on hospitality trends and the role of tech in enhancing dining experiences that every operator should hear.Join us as we discuss:Emerging hospitality trends and evolving consumer behaviors.Balancing technology with the personal touch in fun dining experiences.Real-world examples of transformation from a true hospitality insider.How brands can remain relevant through expert strategies and authentic hospitality stories.If you're looking to stay ahead of the curve in the food service world, this episode delivers the expert insights you need. Subscribe now and join the conversation on the business of hospitality done right! 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

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands—and counting. If you're ready to turn your team from chaos into consistency, this episode is your roadmap. To learn how Craveworthy Brands turned training into a secret weapon for growth, visit https://craveworthybrands.com. Cassie's story proves that when you invest in people, they invest in you—and your bottom line.____________________________________________________________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 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.

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/ 

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

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

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