Podcasts about restaurant business

Perry Stancato is the founder and CEO of Signature Sauces and a third-generation operator of the beloved Cleveland institution, Stancato's Italian Restaurant.This conversation with Perry explores the entrepreneurial journey of someone who grew up in the family restaurant — from standing on a milk crate as a kid making waffles for Sunday brunch to running Stancato's today while simultaneously building Signature Sauces into a premier national food manufacturing partner.Signature Sauces began in 2005 with a simple idea: to bottle his family's legendary red sauce after customers kept asking for it. What started as a way to serve Stancato's loyal patrons quickly evolved into something much larger. Perry discovered that while retail was cutthroat and unforgiving, his passion and true product-market fit lay in foodservice — helping other restaurants scale their “secret sauces.” Today, Signature Sauces has grown into a company that helps make the products that make others famous, serving clients from local Ohio favorites to national brands like Bob Evans, Momofuku, Benihana, Barrio, and many more.Alongside that manufacturing growth, Perry continues to steward Stancato's — the restaurant that has been a Cleveland staple for decades. He reflects on the delicate balance of honoring a community legacy while making small, thoughtful changes to stay relevant across generations.In our conversation, Perry shares the challenges of taking nearly ten years to get Signature Sauces off the ground, the resilience it took to keep going, the lessons learned from retail versus foodservice, and what he's most proud of: seeing team members who started as dishwashers grow into leaders, and knowing his work helps thousands of diners enjoy meals every day. We also dive into his Ohio pride, from the region's food scene to partnerships like the Ohio State Buckeye Tailgate sauces, and his perspective on what it takes to build a legacy business in Cleveland.00:00:00 - The Legacy of Stancatos: A Family Business Journey00:09:03 - From Family Recipes to Signature Sauces00:12:49 - Navigating the Food Industry: Retail vs. Food Service00:17:15 - Scaling Up: The Art and Science of Sauce Production00:20:39 - The Future of Signature Sauces: Expanding Partnerships00:21:55 - The Entrepreneurial Journey Begins00:23:33 - Vision and Growth of Signature Sauces00:26:10 - Lessons from the Restaurant Industry00:29:10 - Balancing Time and Responsibilities00:31:40 - Building a Legacy in Ohio00:34:30 - Innovation and Technology in Food Production00:37:08 - Trends in the Culinary World00:39:44 - Understanding Risk and Success00:42:22 - Navigating Customer Relationships00:45:20 - Insights for Aspiring Food Entrepreneurs00:45:35 - Reflections on the Journey-----LINKS:https://www.signaturesauces.com/https://www.stancatos.com/https://www.linkedin.com/in/perry-stancato-799b16b/-----SPONSOR:Roundstone InsuranceRoundstone Insurance is proud to sponsor Lay of The Land. Founder and CEO, Michael Schroeder, has committed full-year support for the podcast, recognizing its alignment with the company's passion for entrepreneurship, innovation, and community leadership.Headquartered in Rocky River, Ohio, Roundstone was founded in 2005 with a vision to deliver better healthcare outcomes at a more affordable cost. To bring that vision to life, the company pioneered the group medical captive model — a self-funded health insurance solution that provides small and mid-sized businesses with greater control and significant savings.Over the past two decades, Roundstone has grown rapidly, creating nearly 200 jobs in Northeast Ohio. The company works closely with employers and benefits advisors to navigate the complexities of commercial health insurance and build custom plans that prioritize employee well-being over shareholder returns. By focusing on aligned incentives and better health outcomes, Roundstone is helping businesses save thousands in Per Employee Per Year healthcare costs.Roundstone Insurance — Built for entrepreneurs. Backed by innovation. Committed to Cleveland.-----Stay up to date by signing up for Lay of The Land's weekly newsletter — sign up here.Past guests include Justin Bibb (Mayor of Cleveland), Pat Conway (Great Lakes Brewing), Steve Potash (OverDrive), Umberto P. Fedeli (The Fedeli Group), Lila Mills (Signal Cleveland), Stewart Kohl (The Riverside Company), Mitch Kroll (Findaway — Acquired by Spotify), and over 200 other Cleveland Entrepreneurs.Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Lay of The Land on X @podlayofthelandhttps://www.jeffreys.page/

AI is coming for your drive-thru. This week's episode of the Restaurant Business podcast A Deeper Dive continues our look at the impact of AI in the restaurant industry. This week, we look at the most visible use of AI in the industry, voice-activated drive-thru ordering. A lot of restaurant chains are already using the technology to take orders in the drive-thru and a lot of executives swear by it, saying that it eases tasks for workers and increases sales through suggestive selling.The biggest fast-food chains in the U.S. are looking at the technology in some form or another. But it also has its challenges, and there are at least some indications that drive-thru AI isn't quite ready for a national rollout. We're talking drive-thru AI on A Deeper Dive so please check it out.

AI is everywhere. Software companies bombard you with promises that their AI-powered programs will revolutionize your business. Prognosticators say it will take over roughly everything. And Wall Street, as ever, is watching.Restaurants are certainly no exception. Companies are testing and experimenting with AI in nearly every part of their operation, from the drive-thru to the back of the house, from marketing to the kitchen. This week's episode of the Restaurant Business podcast A Deeper Dive is the first in a six-part series on AI in the restaurant industry, looking at the ways big and small chains use the technology. We spoke with operators, executives, chefs and others to examine AI in the restaurant industry and its potential impact. This first one takes a broad look at the technology and some of the ways it can be used. 

Economic Slowdown and Election Observations in Indiana and Pennsylvania. Jim McTague identifies signs of an economic slowdown affecting people beyond the lowest economic rung. Restaurant business in Indiana is down 3 to 5%, and expensive home renovations have "dried up." Costco shoppers are exhibiting extreme caution, buying essentials with little impulse spending. In Lancaster County, Pennsylvania, a large turnout resulted in Democratic victories, suggesting voter reaction against local Republicans perceived as "Trumpists." Anticipated layoffs at Amazon and Walmart are expected to impact local employment.

How is El Pollo Loco giving customers value without giving up profits?This week's episode of the Restaurant Business podcast A Deeper Dive features Liz Williams, CEO of the fast-food chicken chain. El Pollo Loco just reported a decline in same-store sales with an increase in traffic and restaurant-level profits. Generally speaking when customers pay less per order it's hard to generate profit growth. Williams explains how the company did this.But we talk about a lot of other things, including the company's development strategy—it just opened its 500th restaurant—and the difficulty of operating in California, especially these days.We also talk about the chain's plan for beverages and why that's a huge opportunity. And the company is testing a couple of intriguing chicken products. This is a great conversation with Liz Williams so please check it out. 

Justin Timberlake BioSnap a weekly updated Biography.Justin Timberlake has made headlines this week for both personal and professional reasons that are reverberating well past the usual celebrity chatter. Most significantly, International Business Times reports that Timberlake has taken a firm public stance in support of Britney Spears amid her very public dispute with ex-husband Kevin Federline. Federline's tell-all memoir You Thought You Knew paints Spears as unstable, with claims ranging from drug use to reckless behavior with their children. Timberlake has privately condemned Federline's actions as opportunistic and “despicable,” according to insider sources, expressing genuine sympathy for Spears as she faces yet another round of public scrutiny. While their history is famously fraught—Spears revealed in her own memoir The Woman in Me that Timberlake encouraged her to have an abortion when they dated as teens—he reportedly still harbors a soft spot and is disturbed to see her subjected to what he believes is ongoing exploitation. Fans and the entertainment press are weighing these revelations closely, aware of the considerable legacy both artists share.Professionally, Timberlake's business activity remains robust. The Austin Business Journal just confirmed that The Twelve Thirty Club, the upscale restaurant and bar concept Timberlake co-owns with hospitality impresario Sam Fox, is set to open a new location in Austin. This marks another strategic expansion for the brand, already a staple in Nashville's nightlife scene. Restaurant news outlets consider this a noteworthy addition to Austin's rapidly evolving downtown dining landscape.Meanwhile, his public appearances continue to attract scrutiny. Global News reports that both Timberlake and his wife Jessica Biel have spoken out to address persistent rumors swirling around their marriage, attempting to dispel tabloid narratives and assert that their relationship is solid, though specific details remain guarded.On the concert front, Timberlake's Forget Tomorrow World Tour has been the subject of viral speculation after a video emerged showing him with bloodshot eyes on stage in Las Vegas, just weeks before his high-profile drunk driving arrest in the Hamptons. However, Telegrafi reports, citing TMZ, that insiders insist Timberlake was sober during that show and that his appearance was due to fatigue and the demands of touring, not substance use. Nevertheless, fans dissecting every frame of concert footage demonstrates just how much his every move is magnified in the current climate of celebrity social media.Amid these personal and professional developments, a Candlelight tribute concert celebrating Timberlake's hits is slated for Tampa next month, underscoring his enduring impact on pop culture and music.Get the best deals https://amzn.to/3ODvOtaThis content was created in partnership and with the help of Artificial Intelligence AI

Why are consumers less responsive to restaurant marketing right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, director of consumer and industry insights with Technomic and a regular podcast guest. We wanted to talk with Byrne about the general state of the industry, mostly because we had this question: Why isn't anything working?Over the past couple of years, restaurant chains have unleashed more promotions at customers than ever before. They are introducing record numbers of limited-time offers. They have more technology. And the number of deals available to consumers is at record levels. Even fast-casual chains that never before had to push lower prices are doing so.Byrne is an expert on consumer behavior and we talk extensively about what is driving consumers away from restaurants. We discuss consumer concerns about inflation and what they're thinking when they dine out. In short, consumers' motivation is a lot different than it was not that long ago.It's a great conversation on this week's A Deeper Dive so please check it out.  

I opened this episode with a simple truth: restaurants don't win on one great meal — they win on the second and third visits. In my conversation with hospitality pro Darren Denington, we unpack what really drives repeat business right now: first impressions that stick, value guests can feel (beyond price) and service that creates a personal connection. You'll hear how to turn a first-time guest into a regular, what “value” actually means to today's diners, where operations quietly erode loyalty and how to use systems, training, accountability — and yes, secret shopping — to keep experiences scoring in the 90s. This is a playbook for owners who want more visits, higher check averages and a reputation that markets itself.

Why are so many consumers dining on a deal?This week's episode of the Restaurant Business podcast A Deeper Dive features David Portalatin, SVP and food industry advisor for the data and technology firm Circana.Circana just released a report showing that 29% of consumers are dining on a perceived deal, a historically high percentage. That has also grown over the past couple of years at a rate not seen since the Great Recession.David on the podcast discusses that report and the factors behind consumer budget dining. This is a fascinating conversation. We talk about price increases, the types of deals being run, how that's changed over the past 15 years and how restaurants can adjust to these issues. This is a major issue affecting all restaurant operators today and could continue to impact them over the coming months. 

Why did PJ's Coffee dramatically cut back on its menu items?This week's episode of the Restaurant Business podcast A Deeper Dive features David Mesa, the president of PJ's Coffee of New Orleans. PJ's has 200 locations and is growing at a healthy clip. Mesa joins the podcast to talk about the company's rebranding.PJ's is leaning into its New Orleans heritage with that rebranding, including its menu. Mesa provides the details but here's one interesting nugget: The company dramatically pared down the number of food items from “hundreds” to 18. We talk about a wide range of other issues, including the state of the beverage sector, which is growing at a very rapid clip. We talk about how PJ's fits.We also talk about development and the barriers to growth PJ's is experiencing, including interest rates and competition.We're talking coffee and beignets on A Deeper Dive so please check it out. 

What is the state of the restaurant industry right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with the data firm Technomic.And it's a really good question. While the stock market continues to thrive and certain segments of the restaurant industry are busy, a lot of other data suggests operators have a lot to worry about right now. Shank talks about how all this affects the restaurant industry. We talk about Technomic's forecast and why improving results in the summer appear to have given way to more weakness. We talk about why consumers are ordering so many discounts, and how those discounts have changed. We also talk extensively about Starbucks and what's behind its weakness.This is a great episode on the state of the industry right now so please check it out. 

Rick Lewis is more than just a chef; he's a culinary storyteller whose journey is as flavorful as his dishes. His career began in a mom-and-pop restaurant, where he honed his skills and learned the essence of what it means to create comforting, heartfelt food. Fast forward to today, and Rick has made a name for himself in the St. Louis food scene, with his restaurant, Grace Meat + Three, earning accolades as a beacon of comfort cuisine. This episode is a recipe into his life, revealing how he transitioned from making salads to earning the title of best fried chicken in Missouri by the Food Network. In our conversation, Rick reflects on the importance of community in the restaurant business and how his culinary philosophy is deeply rooted in connection and quality. He discusses the challenges of running a restaurant, especially during the pandemic, where his innovative takeout window became a lifeline for many in the community. Through laughter and nostalgia, he shares stories of his upbringing, including cooking with his mother and the experiences that shaped his love for food. His commitment to sourcing local ingredients and creating a warm, inviting atmosphere shines through, making it clear that for Rick, cooking is about much more than just the food—it's about the relationships and experiences that come with it.Listeners will not only gain insight into the culinary arts but also appreciate the resilience and passion that drive Rick's success. He emphasizes the importance of hard work and the willingness to adapt in the face of challenges, offering advice that resonates beyond the kitchen. Whether you're a food lover, an aspiring chef, or simply someone who enjoys a good story, this episode is a delightful journey through the flavors of Rick's life and career. So grab a fork and get ready for a mouth-watering conversation that serves up inspiration alongside delicious anecdotes![00:00] Introduction to Our Culinary Guest[00:48] Host Introductions and Show Details[02:25] Early Culinary Beginnings[03:24] Learning from the Best[08:09] Transition to Quincy Street Bistro[15:07] The Birth of Southern[24:53] Grace Meat + Three and Future Plans[25:08] Sponsor Messages and Closing Remarks[26:49] Introduction and Contact Information[27:19] Interview with Rick Lewis Begins[28:25] Rick's Journey and Wisdom for Young Cooks[31:28] Challenges and Rewards in the Restaurant Business[33:31] Innovative Ideas During COVID-19[35:42] Expansion and Food Truck Ventures[38:39] Opening New Locations and Business Strategies[45:05] Signature Dishes and Cooking Techniques[49:51] Conclusion and Final ThoughtsTakeaways: Rick Lewis started his culinary journey at a mom-and-pop restaurant, learning the ropes of cooking and restaurant culture from the ground up. He worked his way up through fine dining, soaking up knowledge from experienced chefs, which shaped his unique cooking style and philosophy. Rick has earned accolades including being a James Beard Rising Star semi-finalist, and his Comfort Style cuisine has been widely recognized in local media. His fried chicken has been crowned the best in Missouri by the Food Network, making him a beloved figure in the St. Louis food scene. Rick emphasizes the importance of treating any job as if it were your own, fostering a strong work ethic and character that leads to future opportunities. The podcast highlights how Rick's journey through various kitchens and his passion for cooking led to the successful establishment of his own restaurants, including Grace Meat and Three. Best Fried Chicken in Missouri | Grace Meat + ThreeOrder Grace Chicken + Fish

What goes into an investment into one of the country's fastest growing restaurant brands?This week's episode of the Restaurant Business podcast A Deeper Dive features Scott Romanoff, the cofounder and co managing partner of Franchise Equity Partners.Franchise Equity Partners is a long-term investor in multi-unit operators of all types and recently made a big investment in 7 Crew, a 50-unit franchisee of the rapidly growing beverage brand 7 Brew. The beverage chain has been one of the fastest-growing restaurant chains in the country. It is also helping to lead a beverage revolution in the restaurant space. We wanted to ask Scott about that investment and about 7 Brew. We discuss the brand and why it was worth the investment. Scott talked about the operator and why its ability to grow locations was so attractive. We also discussed the environment of the past couple of years and why that's made Franchise Equity Partners more choosy about its investments. We're talking 7 Brew on A Deeper Dive so please check it out.

Are restaurants missing a key opportunity on delivery?This week's episode of the Restaurant Business podcast A Deeper Dive features Cameron Watt, the CEO of secret shopper firm Intouch Insight.Intouch recently completed an exclusive study on delivery for Restaurant Business and we're chatting about some of the conclusions. We caught up with Cameron at the recently concluded FSTEC conference.The study featured some fascinating results. For one thing, first-party delivery on average isn't much better, performance-wise, than it is ordering from third-party delivery companies themselves. That may be a missed opportunity for restaurants. Cameron and I talk about that.We also talk about the growing influence of third-party delivery companies and the overall results from the study. And we talked about what restaurant companies can do to improve the delivery experience for customers. We're talking delivery on A Deeper Dive so please check it out.

Why is McDonald's taking on the tip credit? This week's episode of the Restaurant Business podcast A Deeper Dive takes a hard look at the fast-food giant's stand on the tip credit, which enables businesses to pay a subminimum wage to tipped workers, so long as the tips make up the difference. We feature three guests on this podcast: Saru Jayaraman, the president and cofounder of the labor advocacy group One Fair Wage; Martin Murch, an independent restaurant operator out of Chicago, and Joe Kefauver, managing partner of Align Public Strategies and cohost of the Working Lunch podcast. (Working Lunch also looked at the topic last week.)We examine the tip credit, why McDonald's and labor groups are against the wage and why many full-service restaurants believe they need it to remain in business. We also examine McDonald's strategy in taking the topic on, and why it would choose to leave the National Restaurant Association over the issue. We also examine whether it really does give full-service restaurants an advantage. We're taking on the tip credit on A Deeper Dive so check it out.

In this conversation, Charles Loescher shares his journey from being a police officer in New Orleans to becoming a successful real estate investor and entrepreneur. He discusses his diverse ventures, including commercial real estate, ATM businesses, and restaurants, emphasizing the importance of making money work for you. Charles offers valuable insights on balancing a full-time job with entrepreneurial pursuits and the significance of networking and negotiation in achieving success.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true ‘white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a “mini-mastermind” with Mike and his private clients on an upcoming “Retreat”, either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas “Big H Ranch”? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

What is the country's fifth largest pizza concept doing to expand its reach?This week's episode of the Restaurant Business podcast A Deeper Dive features Tom Brennan, the chief merchandising officer for the Iowa-based convenience-store chain Casey's.That is right. Casey's is the fifth-largest pizza concept in the U.S., at least based on sales. This is a fascinating conversation with a top executive of a company that is a growing competitor with a number of different restaurant chains, including much of the pizza business. We talk about that pizza business and how it became so vital to the company. Casey's has been generating strong pizza sales this year even as fast-food pizza chains have been stagnant. Tom explains the company's secret.We also talk about the company's broader foray into the food business and we also talk about beverages and how Casey's plans to improve its sales in that area. We're talking convenience store pizza on A Deeper Dive so please check it out. 

Stephanie Izard has a streak of fearlessness in her. She went from being a sous chef to a restaurateur at age 27 and hasn't looked back. Closing that restaurant, Scylla, in 2007 after a three-year run, she went on to compete in and win season four of Bravo TV's Top Chef in 2008. From there she launched her goat-themed restaurant empire, now comprised of two Girl & the Goat locations in Chicago and Los Angeles, two units of her Peruvian concept, Cabra (Spanish for “goat”), in those same cities, as well as Little Goat Diner and Duck Duck Goat in Chicago.At the end of March she opened her first licensed concept, Valley Goat, at the Treehouse Hotel Silicon Valley in Sunnyvale, Calif., and last month she opened Lucky Goat at the Hollywood Casino in Joliet, Illinois, with another to come in nearby Aurora. Next up: Cabrito, a fast-casual concept slated to open at Orlando International Airport.She also recently attended US Foods' Food Fanatics conference in Las Vegas where she caught up with Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality. She shared her approach to menu development, her plans for the future and the odd but beneficial status of being famous.

Welcome to this classic episode. Classics are my favorite episodes from the past 10 years, published once a month. These are N of 1 conversations with N of 1 people. Sean Feeney makes you want to be a better person, friend, and leader. Sean is the co-founder of Grove House Hospitality Group and the owner of Lilia and Misi, two of New York City's most sought-after restaurants. He left his job in Trading to chase down a dream with Michelin star chef Missy Robbins. Sean leveraged his finance background to write his own rulebook for the restaurant industry, crafting several establishments that now boast several thousand people on the waitlist any given night. His story is as entertaining as it is inspiring. As we go step by step through his business endeavors, he points out all of the times he was told “it's just always been done this way” and how that revealed to him where he could innovate. Sean's restaurants are the perfect example of building a business into the fabric of a community, collaborating with other brands in authentic ways, and staying true to yourself along the way. Please enjoy this awesome conversation with Sean Feeney.  For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by ⁠⁠⁠⁠⁠WorkOS⁠⁠⁠⁠⁠. WorkOS is a developer platform that enables SaaS companies to quickly add enterprise features to their applications. With a single API, developers can implement essential enterprise capabilities that typically require months of engineering work. By handling the complex infrastructure of enterprise features, WorkOS allows developers to focus on their core product while meeting the security and compliance requirements of Fortune 500 companies. Visit ⁠⁠⁠⁠⁠WorkOS.com⁠⁠⁠⁠⁠ to Transform your application into an enterprise-ready solution in minutes, not months. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00:00) Welcome to Invest Like the Best (00:03:58) A Chance Encounter with a Michelin-Starred Chef (00:08:52) The Birth of a Culinary Partnership (00:12:49 Embracing the Genius Within (00:16:41) Innovative Approaches to the Restaurant Business (00:24:53) Creating Demand: The Art of Exclusivity (00:28:49) Learning from the Best: Insights from Kith's Success (00:34:21) Defining Exceptional Hospitality (00:44:20) The Power of Customer Relationships in Hospitality (00:52:31) Unlocking Team Potential  (00:53:33) The Philosophy of the Perfect Turn (00:54:05) Balancing Art, Commerce, and Satisfaction (00:56:13) The Impact of Authentic Experiences and Brands (01:03:24) The Evolution of a Hospitality Brand (01:06:38) Community Engagement and the Power of Simplicity (01:24:40) Creative Responses and Business Lessons Learned (01:36:05) Lessons From Working In The Restaurant Industry  (01:43:01) The Kindest Thing Anyone Has Ever Done For Sean

Why are some restaurants having such a tough time this year?This week's episode of the Restaurant Business podcast A Deeper Dive features Chad Moutray, the chief economist for the National Restaurant Association. We wanted to talk with Chad for two big reasons: First, the association published its data abstract on the restaurant industry, which shows some surprisingly low profitability for both full-service and limited-service restaurants. We talk about why restaurants are less profitable today compared with before the pandemic.But we also talk about the economy and why it's so unfriendly to fast-food restaurants in particular. Many fast-food chains are seeing weak traffic, which has some speculating that lower-income consumers are cutting back. Moutray helps clear that up.We're talking about the restaurant economy on A Deeper Dive so please check it out.

What is Todd Penegor doing at Papa Johns?This week's episode of the Restaurant Business podcast A Deeper Dive features Todd Penegor, who has been CEO of the Atlanta-based pizza chain for just over a year. This is a great conversation. Penegor has helped Papa Johns regain sales momentum during a particularly difficult time, both for the sector and the fast-food business in general. The company has done this through a variety of means. We talk about the company's focus on its core pizza. Todd talks about that effort, and he gives some hints at what may be coming. We talk about technology, including artificial intelligence, and the work being done on that front. We talk about loyalty. And we talk extensively about third-party delivery, and how Papa Johns can maintain its first-party service even as aggregators take more delivery business away.We also talk about marketing, and especially local marketing. Papa Johns has worked to shift marketing back to local after moving that spending nationally under the previous management.We're talking pizza on A Deeper Dive so please check it out.

How are franchisees dealing with the current operating environment?This week's episode of the Restaurant Business podcast A Deeper Dive features Raj Patel, a multi-brand franchisee out of the Chicago area. Patel's group operates nearly 100 Dunkin' locations and a number of Dave's Hot Chicken restaurants, among others. We wanted to talk with him to get a franchisee's perspective of the current environment. He provides some insight from a franchisee's view of both those brands and why they are doing really well right now. What makes those brands tick?We also talk extensively about development strategies. Patel provides some interesting insight into competition for restaurant real estate right now. He talks about what sites cost more, whether drive-thru-only locations make any sense and the best time to walk away from a potential location.We're talking restaurant development and franchising on A Deeper Dive so please check it out. 

Bear's BBQ Owner Jamie McDonald talks about pricing on food, The Restaurant Business in general, and Food Challenges at restaurants like his Bearwich Challenge.

Tommy spends the hour talking with Ralph Brennan: all about his story and how he got to where he is now, his Katrina experiences, and more.

Zaxbys is ready to fulfill its destiny.This week's episode of the Restaurant Business podcast A Deeper Dive features a discussion with Bernard Acoca, the CEO of the fast-casual chicken chain.Acoca was hired as CEO three years ago and was the first non-founder to lead the Atlanta-based chain.He has spent that time “bunkering” and working to fix the brand's operations. Now he's ready to talk and agreed to come on the podcast to detail everything being done at Zaxbys over that time. Zaxbys has what it takes to be a major player in the chicken business but its sales have not reflected that more recently. System sales grew just more than 4%, according to Technomic, well under rivals like Raising Cane's and Dave's Hot Chicken. We talk about why that is.We also talk about new management, unit economics, drive-thru speed, digital sales and, because it's 2025, AI. We're talking Zaxbys on the podcast this week, so check it out.

Why doesn't Handel's Homemade Ice cream have an app?This week's episode of the Restaurant Business podcast A Deeper Dive features Jennifer Schuler, CEO of the Ohio-based Handel's Homemade Ice Cream.This is a great conversation. Handel's was founded in Youngstown Ohio in 1945. It has been franchising for decades. But it has taken off last year—sales rose 38%.Schuler was named CEO early last year and we wanted to talk with her about the brand and its strategies. We talk about the chain's extensive menu of ice cream flavors and how it trains franchisees to make that ice cream on site. We also talk about the need for hospitality in that business and specifically why that chain doesn't have its own mobile app. We also talk about why brands thrive when they focus more on hospitality. We're talking ice cream on A Deeper Dive so please check it out. 

Check out BeerBiceps SkillHouse's Designing For Clicks Course - https://bbsh.co.in/ra-yt-vid-dfcShare your guest suggestions hereLink - https://forms.gle/aoMHY9EE3Cg3Tqdx9BeerBiceps SkillHouse को Social Media पर Follow करे :-YouTube : https://www.youtube.com/channel/UC2-Y36TqZ5MH6N1cWpmsBRQ Instagram : https://www.instagram.com/beerbiceps_skillhouseWebsite : https://beerbicepsskillhouse.inFor any other queries EMAIL: support@beerbicepsskillhouse.comIn case of any payment-related issues, kindly write to support@tagmango.comLevel Supermind - Mind Performance App को Download करिए यहाँ से

Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, visited Atlantic City's Ocean Casino Resort, which just opened two new concepts from restaurateur Stephen Starr. Bret had a chance to sample menu items from Sunny's, a breakfast-lunch spot, and Chez Frites, a bistro offering the familiar French plate of steak and fries along with a selection of seafood. Pat Cobe, senior menu editor of Restaurant Business, was taken with the number of chains offering burgers and hot dogs as specials, iconic July 4th food that's extending throughout the month. The pair discussed new offers from Carl's Jr., Applebee's, Shake Shack and other concepts. Panda Express introduced Hot Orange Chicken, a limited-time spicy spin on its signature dish. Bret had a chance to try it at a pop-up at one of the chain's New York City locations, where the item is being served in bao buns, wrapped in Chinese pancakes, and with bacon, in addition to its usual presentation over rice. We've also seen a lot of pickles this week. Del Taco launched a fried pickle taco and Saladworks has a new Chicken Pickle Crunch Salad with pickle ranch dressing. Then Pat shares her interview with Matt Banton, VP of menu strategy and innovation at Cracker Barrel. He's been at the chain for less than a year, but hit the ground running, focusing on flavor innovation, building a robust pipeline and making sure the food and drink selection creates memorable guest experiences. This summer's Campfire Meals are a favorite example of his. 

Aktien + Whatsapp = Hier anmelden. Lieber als Newsletter? Geht auch. Das Buch zum Podcast? Jetzt lesen. McDonald's, Domino's Pizza, Chipotle, Sweetgreen, Burger King (RBI), KFC (Yum), Darden, Dine Brands, Brinker, Cava, Shake Shack, Kura Sushi, Do & Co oder Haidilao. Kaum eine Branche hat so viele legendäre Marken an der Börse wie die Restaurant-Industrie. Wie attraktiv sind die Aktien dahinter? Das alles besprechen Noah Leidinger und Christian Röhl in der zweiten Folge von OAWS x Asset Class. Diesen Podcast vom 19.07.2025, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung.

Why is La Madeleine adding more fireplaces? This week's episode of the Restaurant Business podcast A Deeper Dive features John Dillon, CEO of the Dallas-based fast-casual chain La Madeleine. This is the last in our series of podcast episodes recorded during the National Restaurant Show in May. La Madeleine operates 91 locations, mostly across the South. Dillion was named CEO of the chain earlier this year.He talks about the need for more hospitality and in-store business in the restaurants, which is increasingly vital these days. That's why the company has decided to ensure all new restaurants have fireplaces. We talk about Dillon's history with the brand, his reaction when he got the job, the music in the dining room and the French lessons in the bathroom. We also talk about value and numerous other topics.We're talking French lessons on A Deeper Dive so please check it out. 

Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks' chief global rival, although it just recently arrived in the United States. Pat Cobe, senior menu editor of Restaurant Business and co-host of Menu Talk, checked out one of the two New York locations, ordered a pineapple-and-coconut drink, and gave her impressions of the place: The drink was tasty, and the venue was small and takeout-focused.Co-host Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, also had a busy week of trying food and beverage, including participating in a pastrami taste test.David Burke, celebrity chef and inventor many years ago of salmon pastrami, has a new traditional pastrami at his restaurant Park Avenue Kitchen. He thought it was pretty good, so he invited restaurateurs, food writers, including Bret, influencers, etc. to come to the restaurant and do a blind tasting against the big-name NYC pastrami purveyors, including Sarge's, 2nd Avenue Deli, Katz's, and Carnegie Deli.Whose pastrami won? Listen to this week's podcast and find out.And also listen to Bret's interview with Tyler Florence, chef-owner of Wayfare Tavern, which recently relocated in San Francisco, and Miller & Lux, with locations in San Francisco and Hawaii. Florence shares his thoughts on the post-pandemic evolution of San Francisco, and why he limits his own celebrity chef persona at his restaurants.

In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape. Takeaways Ross Lusted transitioned from dentistry to the culinary arts. Melbourne's market-centric dining scene is vibrant and diverse. Hotels offer a unique journey in hospitality compared to standalone restaurants. Innovative cooking methods are key to restaurant success. Partnerships in the restaurant industry can enhance opportunities. Staffing challenges are prevalent across the hospitality sector. Supply chain issues impact the availability of quality ingredients. The restaurant market is competitive, requiring resilience and adaptability. Understanding market demands is crucial for pricing strategies. Opening a restaurant during tough times can lead to future success. Sound bites "I was going to be a dentist." "I love the idea of restaurants." "We won a few awards." Chapters 00:00 Introduction to the Culinary Journey 01:08 Exploring Melbourne's Culinary Scene 02:18 From Dentistry to Culinary Arts 03:42 The Allure of Hotel Dining 04:46 Building Successful Restaurants 06:11 Innovative Cooking Methods at Woodcut 08:23 Navigating Partnerships in the Restaurant Industry 09:39 Challenges in Staffing and Work Ethic 11:00 The Impact of Supply Chain Issues 13:07 Resilience in the Restaurant Business culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisineSee omnystudio.com/listener for privacy information.

In this episode of the Real Estate Pros Podcast, hosts Michael Stansbury, Chad, and Kristina Roy delve into the Roys' extensive journey in real estate, from their humble beginnings with a mobile home to their current ventures in commercial properties and gold mining. They share insights on diversification, the challenges of the restaurant business, lessons learned from failed investments, and innovative acquisition strategies, including tax sales and leveraging their restoration company. The conversation highlights the importance of adaptability and seizing opportunities in the ever-evolving real estate landscape.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true ‘white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a “mini-mastermind” with Mike and his private clients on an upcoming “Retreat”, either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas “Big H Ranch”? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

How does a 106-year-old brand keep customers coming back? By tapping into nostalgia.This week's episode of the Restaurant Business podcast A Deeper Dive features A&W CEO Betsy Schmandt. This is the latest in our series of podcasts recorded during the National Restaurant show.This is a great conversation. We wanted to get to know Betsy, who was named chief executive of the chain earlier this year.A&W was founded in 1919, making it one of the oldest restaurant chains in the country. Betsy talks about that history and we talk about some of the memories we've had visiting the concept growing up. Schmandt discusses why that works for the brand and how the company plans to tap into consumer nostalgia.  We also talk extensively about hospitality and why consumers today expect a lot more from their restaurants—and what A&W is doing about it. We also talk about the chain's history of drive-ins and we talk about ways the company is adding technology into its restaurants. Betsy reveals a few things in that part of the conversation. We're talking A&W on A Deeper Dive so please check it out. 

What does it take to save a restaurant that's drowning in costs, even when customers love your food and rave about your beer? In this episode of the Restaurant Prosperity Formula Podcast, I sit down with Ian McCall of ISM Brewing to unpack his journey from overwhelmed restaurateur to confident, profitable business owner. Ian's story is a wake-up call for every restaurant and bar owner who thinks passion alone is enough to survive. In this episode, we reveal the behind-the-scenes struggles Ian faced and the game-changing moves he made to transform his brewpub into a success story—proving that with the right systems and mindset, you really can take control of your restaurant and your life.

Menu launches haven't slowed down coming off the July 4 holiday weekend. Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality spotted many new items this week.The beverage category continues to see a lot of action. Bret pointed out Starbucks' release of a super limited-time Fireworks Frappuccino, a blend of their berry refresher with coconut milk and raspberry pearls topped with strawberry puree and sweet cream cold foam. And Buffalo Wild Wings launched a Mountain Dew Radler combining the branded soft drink and Goose Island beer. There are also new mocktails from Dutch Bros, a prickly pear refresher at Whataburger and a margarita menu upgrade at Condado Tacos.From sauces to barbecue, our guest this week is Haim Asher, VP of culinary at Lucille's Smokehouse Bar-B-Que, a California-based restaurant with 19 locations. Lucille's has a smoker in each location, where menu favorites like ribs and brisket cook low and slow. But the menu also offers other Southern specialties, including deviled eggs, the best-selling appetizer. Listen as Chef Asher describes how Lucille's is keeping up with barbecue's evolution in the U.S. while honoring its legacy.

What's the story behind the growth chain Mo'Bettahs?This week's episode of the Restaurant Business podcast A Deeper Dive features Rob Ertmann, the CEO of the fast-growing Hawaiian-style chain Mo'Bettahs.This is the latest in our series of podcast episodes recorded at the National Restaurant Show in May. We wanted to talk with Ertmann to get the story behind Mo'Bettahs, which is one of the industry's more fascinating growth concepts. The company grew system sales 30% last year, according to Technomic.We talked about the chain's history and how it's been able to fund its growth. We talk about growth plans and what kind of barriers are standing in the way of that growth. We also touch on a variety of other topics, including tariffs, traffic, portion sizes and what's popular today.It's a wide-ranging episode on the podcast this week so check it out.

Much of the country suffered from a punishing heat wave last week, including New York City, where Menu Talk co-hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, both live.Earlier in the week, Bret went to Chili's launch of three new premium frozen Margaritas, made with Patrón tequila, that was held in a heavily air-conditioned room appropriate not just for the beverages, but also for the unearthly temperatures outside (Bret joked that he felt like he was being poached).Pat discussed an interview with the corporate chef of California Pizza Kitchen about that chain's new salads, which led to a broader discussion about salad, and about pizza and whether pineapple belongs on it. Bret also pointed out that Mountain Mike's now has a Hawaiian-themed pizza with mango, something neither co-host can recall seeing on pizza before. Next they shared observations about unexpected flavors at chains outside the United States, and Bret went on a tangent about the polarizing tropical fruit durian, which he said tastes like sweetened onion and garlic, but not necessarily in a bad way.Finally, he introduced John Burns Paterson, the co-owner and operator of Frankies Nashville — an offshoot of the Brooklyn, New York, restaurants of that name. Enjoy the interview.

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.

In this episode of the Real Estate Pros podcast, host Michael Stansbury interviews Sienam Ahuja, who shares her unique journey from the restaurant industry to real estate and the development of her AI-driven company, Bryckel AI. Sienam discusses her early experiences in New York City real estate, the challenges she faced, and how her background in restaurants shaped her approach to business. She highlights the contrasting real estate markets in the US and India, particularly in the wake of the pandemic, and explains how Bryckel aims to streamline complex real estate transactions using AI technology. The conversation concludes with insights into the future of Bryckel and its target market.   Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true ‘white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a “mini-mastermind” with Mike and his private clients on an upcoming “Retreat”, either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas “Big H Ranch”? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

How do you take a 56-year-old brand into the future?This week's episode of the Restaurant Business podcast A Deeper Dive features Heather Neary, the CEO of the fast-food Mexican chain Taco John's.This is our latest in a series of podcast episodes recorded from the National Restaurant Show in May.Neary took over as CEO of Taco John's last year. We speak with her about what she's done over the past year-plus on the job.We were particularly interested in the company's technology initiatives, including its voice-activated drive-thru AI test. We talk with Neary about how well it works, how it benefits Taco John's and what the company does with the labor that no longer has to take orders.Neary discusses the company's franchising strategy and its expansion plans. She also talks about the chain's menu development efforts.We're talking tacos on A Deeper Dive so please check it out.

Grab the 5 Low-Cost Businesses That Make $1 Million: Learn about affordable franchises with high returns. Learn More: https://www.franchiseempire.com/lowcostPaul Russo built NYPD Pizza from scratch, then lost almost everything. In this raw, unfiltered episode, he shares how dyslexia, grit, and street smarts shaped his rise as a franchise founder, what went wrong, and how he's relaunching stronger than ever. If you're considering a food franchise or want to learn what it really takes to succeed in the restaurant world, this is the conversation you need.------------------Considering Investing In A Franchise? Discover Available Franchises Opportunities in Your Area:

What's the next step for the owner of Krystal?This week's episode of the Restaurant Business podcast A Deeper Dive features Josh Kern, the CEO of the multi-brand restaurant operator SPB Hospitality, which owns several different chains.This is the latest in a series of podcast episodes that we recorded during the National Restaurant Association Show last month. SPB Hospitality owns and operates a wide range of restaurants, including the fast-food concept Krystal, the casual-dining brand Logan's Roadhouse and the upscale casual brand J. Alexander's. Kern talks about the brands and how they're doing. He also talks about operating a multi-brand company and how it can run both full-service and limited-service concepts. He also talks about the company's future strategy, and whether it plans to keep all these brands or whether it plans to put one or two of them on the market. 

How does Velvet Taco come up with its recipes?This week's episode of the Restaurant Business podcast A Deeper Dive features Clay Dover, CEO of the fast-casual taco chain.This is the latest in a series of podcasts we recorded at the National Restaurant Show. Velvet Taco is a rapidly growing chain of taco shops. It finished 2024 with 49 locations and grew sales nearly 22%, according to data from Restaurant Business sister company Technomic.The chain's menu is more unique than a simple taco shop. You might go to one of the restaurants and be greeted with a Bacon Smashburger Taco or a Paneer Taco. And there are the WTF tacos, or weekly taco feature. We wanted to know how the brand develops these tacos and why that has helped the brand do things that perhaps other concepts cannot do.We also talk about other issues, including the chain's growth and its plans for international development and what Dover sees as the biggest barriers to growth right now.We're talking tacos on A Deeper Dive so please check it out.

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 should marketing change in the era of AI?This week's episode of the Restaurant Business podcast A Deeper Dive features Kyle Drenon, the CEO and co-owner of Supper Co., a marketing firm that works with restaurants and other hospitality industries. This is part of a series of podcasts we recorded at the National Restaurant Show last month and it is a good one.We wanted Kyle on the podcast to talk about AI, and specifically its impact on marketing and how people look for your restaurant. Kyle provides some sobering data on the impact AI is having on web traffic to normal, everyday websites.We talk about what that actually means for restaurant companies. And then we talk about how those restaurant companies can adapt by marketing with short-form video.We're talking AI and marketing on A Deeper Dive so please check it out. 

Why are restaurant chains introducing so many limited-time offers?This week's episode of the restaurant finance podcast A Deeper Dive features Katie Belflower, manager of menu research and insights with Restaurant Business sister company Technomic. This is part of a series of podcasts we recorded during the recently concluded National Restaurant Association Show.We wanted to talk with Belflower about the shocking number of limited-time offers, or LTOs, restaurant chains have been pushing recently. The industry introduced a record number of LTOs last year, and she helps explain why. We talk about the impact social media is having on restaurants' need for more innovation and whether weak traffic is forcing more companies to push new items. But we also talk about the risks associated with so many LTOs.And we also talk a bit about menu pricing.We're talking limited-time offers on A Deeper Dive so check it out.

What does Culver's new CEO have in mind for the chain?This week's episode of the Restaurant Business podcast A Deeper Dive features Julie Fussner, who was recently named chief executive of the 1,000-unit, Wisconsin-based burger chain. Culver's is quietly one of the most consistent restaurant chains in the country and is one of a generation of high-growth burger concepts. Its system sales grew 16% last year. By contrast, fast-food burger chain sales last year grew just 1%.Fussner came to the brand in 2017 and was later named chief marketing officer, the first CMO in that chain's history. In April she was named just the fifth CEO in Culver's history and the brand's first woman CEO.So we thought we'd bring her on and ask her a bunch of questions about plans for the company.

How does Chili's keep doing this?This week's episode of the Restaurant Business finance podcast A Deeper Dive features George Felix, the chief marketing officer for Chili's parent company Brinker International.We spoke with Felix at the Restaurant Leadership Conference. We wanted to talk about Chili's marketing, and how it's taken advantage of social media to draw attention to the brand. The chain's same-store sales have increased more than 31% each of the past two quarters despite a brutal market for full-service chains.Felix talks about the way Chili's took advantage of consumer frustration over high fast-food prices and he details the company's thinking as it elevated one of its long-time offers. He also talks about social media in general and how the company recognized consumer affinity for cheese pulls. And he talks about the company's Lifetime movie.We're talking Chili's and marketing on A Deeper Dive so check it out.

#358 If you think a busy restaurant automatically means a profitable one — think again! In this episode hosted by Kirsten Tyrrel, we sit down with Ryan Gromfin, aka The Restaurant Boss, who pulls back the curtain on the flawed traditional restaurant business model. From his early days as a 15-year-old working in a five-star kitchen to building and consulting for scalable restaurant empires, Ryan shares why systems — not just great food — are the real key to success. He explains how most restaurant owners are unintentionally stuck in survival mode and lays out practical strategies for building a business that runs efficiently and profitably. Whether you're in the food industry or not, Ryan's advice on systems, leadership, and scalability will change how you think about business! What we discuss with Ryan: + Why the restaurant model is broken + From chef to systems expert + Difference between building vs. following systems + Daily metrics every owner must track + Labor costs and post-COVID challenges + Common myths about profitable restaurants + Importance of systemizing every repeated task + How to structure successful partnerships + Revenue benchmarks for scaling locations + Top financial mistakes new owners make Thank you, Ryan! Check out The Restaurant Boss at TheRestaurantBoss.com. Check out Scale My Restaurant at ScaleMyRestaurant.com. Check out clickBACON at clickBACON.com. Follow Ryan on YouTube. Watch the video podcast of this episode! And follow us on: Instagram Facebook Tik Tok Youtube Twitter To get exclusive offers mentioned in this episode and to support the show, visit millionaireuniversity.com/sponsors. Want to hear from more incredible entrepreneurs? Check out all of our interviews here! Learn more about your ad choices. Visit megaphone.fm/adchoices