Podcasts about restaurant technology

Most restaurateurs build concepts around a menu or a chef. Justin Cucci built Edible Beats around a philosophy—one that's challenged conventional wisdom and redefined what restaurant success looks like. From turning historic spaces into thriving concepts to pioneering an employee-owned business model, Justin has proven that restaurants can be both financially sustainable and deeply meaningful. In this episode, we dig into why he bet on an ESOP model, how he scaled without losing soul, and what the next decade of restaurant leadership should look like. If you've ever wondered how to grow without compromising your values, this conversation is for you.To learn more about Edible Beats and how they're reshaping restaurant culture, visit https://www.ediblebeats.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.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 talk about one of the biggest bottlenecks in restaurant leadership. When your team constantly comes to you with problems but no solutions, you become the ceiling of your business. If everything runs through you, growth slows down fast.I break down what I call the 1-3-1 rule, a simple framework that trains your team to think critically instead of outsourcing decisions upward. When someone brings a problem, they also bring one clear issue, three possible solutions, and one recommendation. This shifts your culture from dependency to ownership.We also dig into how better communication and operational discipline create faster decision making and stronger leaders inside your restaurant. If you want a team that solves problems without waiting on you, this is where you start. TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.The 1-3-1 rule encourages independent problem-solving.Train your team to think critically about solutions.Empower staff to present problems with solutions.Effective communication reduces management burden.Operational efficiency is key to restaurant success.Utilize free resources for restaurant growth.Engage with the audience for feedback and questions.Building a sustainable restaurant requires strategic thinking.Chapters00:00 Introduction to Restaurant Challenges02:33 The 1-3-1 Rule for Problem Solving05:23 Empowering Your Team to Think IndependentlyIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if the restaurants you admire most were never meant to be copied?Alex Pfaffenbach came up inside some of the most celebrated dining rooms in the world—Eleven Madison Park, The NoMad, Quality Branded—where ambition was massive and the standards were unforgiving. He saw what happens when lightning strikes. He also learned that lightning isn't a business model.In this conversation, we break down the difference between managing a restaurant and owning one, why being busy doesn't mean being profitable, and how timing, capital, and emotional resilience shape long-term success. Alex shares how he blended world-class hospitality with commercial discipline to build Marquette and Argyle without chasing anomalies.If you're building something that has to last, and not just impress, this episode will recalibrate how you think about growth.To learn more about Marquette and Argyle and follow Alex's journey as an independent operator, visit marketterestaurant.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Success in the restaurant industry is as much about grit as it is about vision, and few people embody both quite like Peter Newlin. As Chief Vision Officer of the Gastamo Group, Peter has transformed small neighborhood restaurants into a multi-concept hospitality group, all while championing the power of focus and community-driven dining. In today's conversation, we explore Peter's journey from outdoor enthusiast to restaurant innovator, his vision for disrupting suburban dining, and the critical role of AI and intentionality in shaping the future of hospitality. If you've ever wondered how to build a thriving business while staying grounded, this episode is for you. For more information on the Gastamo Group and their innovative concepts, visit https://www.gastamogroup.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.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 talk about why most restaurant owners struggle to see where their real profits are hiding. If you are not actively evaluating performance, you are guessing. I break down how to take control of your numbers and where to look first when margins start slipping.   TakeawaysEvaluate if your restaurant year was profitable or just stressful.Join the free five-day restaurant marketing masterclass.The Camcorder Method helps clone your knowledge effectively.Record your processes to improve task delegation.Define the context and importance of each task.Establish a clear cadence for task completion.Create a checklist for quality assurance.Transformative results can be achieved through delegation.Identify tasks you are tired of redoing and record them.Engage with the podcast for more insights and resources.Chapters00:00 Introduction to Restaurant Success01:35 The Camcorder Method for Efficiency06:01 Conclusion and Call to ActionIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

Emily Williams Knight, president and CEO of the Texas Restaurant Association, joins this episode of the Food On Demand podcast to discuss restaurant adoption of AI, food delivery policy changes, third-party delivery friction points and more.  

What if your guests aren't buying what's on the menu, they're buying who you are?That's the philosophy guiding today's guest, the CEO of Philz Coffee and the man behind some of the most successful turnarounds in hospitality. After scaling Wingstop and reviving Chuck E. Cheese, Mahesh didn't come to Philz for the margins, he came for the mission.In this conversation, Mahesh breaks down why culture is the only sustainable advantage, how he trimmed 87 priorities down to five that actually mattered, and the high-stakes leadership moves required to reignite passion from the top down. We also unpack the loyalty trap most brands fall into, and how Philz is turning casual customers into community superfans.This isn't just about fixing broken brands. It's about leading with clarity, choosing people over product, and building a coffee shop that everyone has to visit and no one wants to leave.To learn more about Philz Coffee and their community-driven mission, visit philzcoffee.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if your biggest marketing asset isn't your food or your logo, but your team?Mike Smith didn't build his career by following trends. As the president of Moe's Southwest Grill, he's championing a radical shift in how we think about fast casual: less transaction, more transformation.In this conversation, Mike shares why brand is culture, how real loyalty is built inside the four walls, and why treating people like line items kills growth before it begins. We get into hiring with intention, empowering teams to act with personality and how value can still win in a discount-fatigued world.For any operator struggling to balance margins with meaning, this one hits home.To learn more about Moe's Southwest Grill, visit moes.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.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 talk about the difference between being a manager and being a restaurateur, and why that gap is where a lot of restaurant owners get stuck. The problem is rarely effort. It is usually spending your time on the wrong things. I break down the high leverage activities that actually drive growth, and how getting buried in daily operations keeps you from making real progress. We dig into how to step back, spot hidden revenue opportunities, and focus on the moves that create momentum.   TakeawaysDid the year actually pay you or just add stress?January sets the pattern for the year ahead.A restaurateur builds systems; a manager runs shifts.Most owners are managers with equity, not restaurateurs.Focus on high-leverage activities for business growth.Identify what only you can do as an owner.Teach your team to maintain standards without you.Stop doing work that anyone else can do.Engage with your audience for feedback and questions.Utilize available resources to enhance your business.Chapters00:00 Introduction to Restaurant Challenges01:35 The Role of a Restaurateur vs. Manager05:23 Shifting Mindsets for SuccessIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if running a restaurant is the best leadership training program in the world? Mayor Daniel Rickenmann believes it is.Before becoming Mayor of Columbia, South Carolina, Daniel built his career in hospitality, managing teams, navigating high-pressure service environments, and learning how to lead when outcomes are public and unforgiving. Those lessons didn't stay in the kitchen. They followed him into city leadership.In this conversation, we explore why hospitality creates sharper leaders, how failure becomes leverage when handled correctly, and what operators can learn from public-sector decision-making. We also break down why authenticity outperforms image, why empowering employees drives real ownership, and how “success leaves clues” when leaders pay attention.If you've ever felt the pressure of leading people, managing conflict, or carrying responsibility for outcomes, this conversation goes far beyond restaurants.To learn more about Daniel's background, leadership work, and community initiatives, visit rickenmannformayor.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if delivery isn't a cost center, but your biggest growth engine?Most restaurant operators still treat delivery like a necessary evil. Today's guest knows better. What started as a delivery-only restaurant in India turned into a blueprint for Loop, a platform now powering $4 billion in digital restaurant ordering.In our conversation, Anand shares how he turned operational obsession into competitive advantage, what it really means to “win the algorithm,” and why delivery isn't the end game, it's the front door to growth. We get into the economic shifts redefining restaurant success, how digital ordering became the new drive-thru, and why resisting delivery is like ignoring your best customers.If you've ever felt stuck between low margins and rising demand, this conversation will change how you see your business, and highlight where the real opportunity lives.To learn more about Loop and how they're helping restaurants grow with delivery, visit loopai.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Most operators think they're managing food costs. Ronald Cardwell thinks they're just guessing.As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you're not measuring it, you're losing money.In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity - with strategy, not habit.If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention.To learn more about Restaurant Technologies and their management systems, visit rti-inc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois deliver a wide-ranging discussion that connects Canadian food policy, trade risk, pricing power, and the accelerating role of AI in restaurants. The episode is anchored by a forward-looking interview with Deborah Matteliano Simeoni, Global Head of Restaurants at Amazon Web Services (AWS), recorded live at the NRF Big Show in New York.The first half of the episode focuses on the state of Canadian agriculture and food affordability. Sylvain shares firsthand insights from meetings with farmers across the Prairies, highlighting cautious optimism around renewed beef access to China alongside deep concern about U.S. trade policy and the durability of CUSMA. The hosts debate the federal government's grocery rebate program, questioning its long-term fiscal impact and contrasting it with a structural alternative: removing GST on food and foodservice to address affordability more directly.A key political and policy thread centers on Mark Wiseman, Canada's incoming Ambassador to the United States. Michael and Sylvain discuss Wiseman's previously published criticism of supply management, exploring whether his appointment signals potential pressure on the system during future Canada–U.S. trade negotiations—and whether Ottawa may ultimately position reforms as externally forced rather than domestically driven. The conversation situates supply management within broader competitiveness, trade credibility, and agri-food resilience debates.The hosts also examine PepsiCo's high-profile U.S. snack price reductions, questioning whether the move reflects margin recalibration, competitive signaling, or Super Bowl-era marketing—and why those cuts do not apply to Canada. Additional topics include the quiet disappearance of frozen orange juice concentrate, the continued normalization of food delivery, and why physical restaurants still matter as legitimizing anchors for digital-first and delivery-led food brands.The second half features an in-depth conversation with Deborah Matteliano Simeoni, who reframes AI not as an end goal, but as a tool for solving real restaurant challenges. Drawing on her experience launching Uber Eats and now advising global QSR brands at AWS, she explains how AI is improving drive-through accuracy, enhancing employee satisfaction, and enabling sophisticated personalization within loyalty ecosystems. Deborah emphasizes experimentation, data-driven learning, and customer-centric design as essential to scaling technology responsibly.Lastly we celebrate the Lobster Lady, still fishing at 101, leaving the earth at 103: https://www.nytimes.com/2026/02/03/business/virginia-oliver-dead.html?unlocked_article_code=1.J1A.q_7X.15lWPrsTltE7&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Most chefs want more creativity. David Utterback wanted more control.After 13 years helping grow a sushi brand from one shop to a $175M empire, he walked away to build something of his own. What he learned? Great food is only part of the puzzle. In this episode, David shares how he's applying big-brand systems to small-scale restaurants, with a relentless focus on profit, precision, and sustainability.We get into why scaling doesn't always mean selling more, how he trimmed labor without killing creativity, and the spreadsheet moment that made him rethink growth altogether.This episode is for those of us who are tired of working harder just to make less, and ready to start running a restaurant like a business.To learn more about Yoshitomo and his growing group of restaurants, visit yoshitomo.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if your biggest opportunity wasn't the one you planned for, but the one that forced you to prove you belonged?For Sarah Thompson, leading a fine dining Mexican restaurant as a non-Mexican chef wasn't the goal, but it became the proving ground. At Casa Playa inside the Wynn Las Vegas, Sarah has built more than a menu: she's built trust, earned belonging, and redefined what excellence looks like in a cuisine she wasn't raised in but has come to deeply respect.In this episode, we unpack how she overcame cultural bias in the kitchen, turned imposter syndrome into authentic leadership, and leveraged the resources of a major hospitality group to create a restaurant that's as respected by locals as it is by the Strip's most demanding diners.If you've ever had to earn your place in the room, you'll feel this one.To experience Casa Playa or learn more, visit wynnlasvegas.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

Tara Clever is the Chief Revenue Officer at MarginEdge, a restaurant management and bill payment platform that leverages automation and AI to streamline restaurant operations. Under her leadership, MarginEdge has marked its 10-year anniversary by reaching major milestones, including onboarding its 10,000th restaurant customer and expanding its AI-powered product offerings. Tara brings a unique blend of sales, operations, and marketing experience, with a background in DTC and B2B growth, and focuses on customer-centric alignment and operational clarity to drive scalable go-to-market outcomes. In this episode… Restaurant tech is evolving fast, but building a real revenue engine in this space takes more than just clever software. It requires understanding the operators behind the businesses, the shifting market, and where growth can either leak or accelerate. So what actually separates companies that scale from those that stall? For Tara Clever, the key lies in treating marketing and sales as one unified system, not two separate worlds. Drawing from her DTC growth instincts, she explains that revenue only works when every part of the funnel stays aligned and accountable. Her perspective shows how obsessing over customer feedback, human connection, and pipeline fluency can turn restaurant technology into something that truly drives lasting business impact. In this episode of the Revenue Engine Podcast, host Alex Gluz is joined by Tara Clever, Chief Revenue Officer at MarginEdge, to discuss building revenue engines in the restaurant technology space. They explore aligning sales and marketing, applying DTC funnel discipline to B2B growth, and creating fast customer-driven feedback loops. Tara also shares why scalable human connection matters even more in an AI-powered world.

What if your entire career started with being told you were too nice to succeed?For John Terzian and Brian Toll, that's exactly how it began. These are the minds behind The h.wood Group: an empire born from rejection, reinvention, and the refusal to follow the rules.In this episode, they share how protecting guests instead of exploiting them became their superpower, why aesthetics matter more than you think, and how they transitioned from bottle service to building culture through culinary. We get into the painful leap from nightlife to fine dining, how they designed demand instead of chasing it, and the operational discipline required to stay profitable 10 years in.This isn't just about cool venues, it's about what it takes to last in an industry designed to burn you out.To learn more about The h.wood Group and their concepts, visit hwoodgroup.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if the real reward in restaurants isn't the exit, but the impact?Scott Redler didn't just co-found Freddy's Frozen Custard & Steakburgers, he scaled it to 400+ units without losing his soul.In this episode, we get into the mindset shifts that made that possible: from hiring like your business depends on it (because it does), to giving GMs ownership in everything but name. Scott shares how he built a culture of transparency and accountability, why the “no-jerk rule” matters more than a resume, and how he chose franchisees who shared his values, not just his ambitions.For operators who care about building something bigger than themselves, this is a masterclass in scaling with intention, and not ego.To learn more about Mocha's Coffee & Eatery, visit mokasusa.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.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 explain why your website is either helping your restaurant grow or quietly costing you business. Most restaurant sites look fine but fail to answer the questions guests actually care about. I break down what your website is supposed to do, how emotion drives decisions, and why clarity matters more than clever design. If your site is not converting visitors into guests, this conversation will change how you think about it.  TakeawaysEvaluate your restaurant's goals for the new year.Focus on real growth strategies, not just cost-cutting.Your website should evoke emotions, not just list offerings.Answer critical questions on your website to aid decision-making.Identify what makes your restaurant unique in the market.Clarify who your restaurant is for on your website.Define how your restaurant fits into customers' lives.Limit calls to action on your website to reduce decision fatigue.Show the effort behind your offerings to engage customers emotionally.Ensure your website invites customers into your restaurant's world.Chapters00:00 Introduction to Restaurant Growth Strategies01:46 The Importance of Your Restaurant's Website05:38 Critical Questions for Website Effectiveness09:01 Emotional Engagement and Website DesignIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if resilience is just a code word for neglect?Catarina Bill of Southern Smoke is calling BS, and doing something about it. Born into the back-of-house world through her family's meat business, Catarina's not just preaching compassion, she's building infrastructure. Her work exposes the cracks in our industry's foundation: no healthcare, no mental health safety net, no margin for error.In this conversation, we get into the systems she's building to catch people before they fall, why professionalizing hospitality means meeting human needs, and the radical idea that support shouldn't be earned by burnout.This isn't charity, it's a wake-up call. And for anyone still wondering why staff won't come back, this conversation has answers.To learn more about Southern Smoke and how to support their mission, visit southernsmoke.org._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if the best leadership training didn't come from business school, but from the brutal discipline of an Ironman?David Youngberg didn't start triathlons until 50. But the mindset it required, focus, repetition, resilience, changed how he runs restaurants. After two decades at BJ's and now CEO at Stonefire Grill, David brings that same intensity to team culture, systems thinking, and servant leadership. In this conversation, we get into how Ironman training sharpened his business instincts, what it takes to build 20-year team tenure, and why the best leaders don't demand more, they serve more.For anyone trying to lead with longevity in mind, this episode is fuel.To learn more about Stonefire Grill and their people-first approach, visit stonefiregrill.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.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 talk about why the start of a new year feels so hard for so many restaurant owners. The problem is rarely effort. It is usually a lack of focus. I break down how unclear marketing, too many offers, and weak pricing strategies quietly kill profitability. We dig into how to simplify your model, narrow your services, and create calls to action that actually convert. If you want this year to feel more controlled and more profitable, this is where to start.  TakeawaysEvaluate what really happened with your goals in 2025.Focus on proven strategies for real growth.More work does not equate to more money.Each service in a restaurant is a separate business.Narrow down to your hero service for marketing.Make one clear ask to your customers.Pricing should reflect the value provided.Perceived value can enhance customer experience.Avoid spreading yourself too thin with multiple offers.Reflect on where you can streamline operations for profit.Chapters00:00 New Year, New Strategies for Restaurant Growth01:46 Understanding the Restaurant Business Model05:05 The Importance of Focused Marketing08:24 Pricing for Profit and Perceived ValueIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

What if the best hospitality isn't taught – it's demonstrated, brick by brick?Wesley Sohn didn't just walk away from a promising finance career, he ran toward something deeper. Something messier. Something real. He started as a food runner, not to climb the ladder faster, but to understand the foundation better. And it shows. Today, Wesley helps lead one of the most intentional hospitality groups in the country, where culture is lived—not laminated—and SOPs don't kill creativity, they fuel it.In this conversation, we unpack the engineering mindset behind scalable hospitality, how real culture is modeled not mandated, the hidden value of invisible work, and what it takes to build restaurants that work, because the people inside them believe in what they're building.This one's for operators who know culture is your system, and your strategy.To learn more about Cote, visit cotekoreansteakhouse.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if staying small was actually the boldest move you could make in restaurants?Fred Piehl didn't come to San Diego chasing an empire; he came with Paris training, a place to sleep, and a 30–seat bistro he found on Craigslist that became The Smoking Goat.In this conversation, we break down why he and his wife Tammy treat restaurants like “leaky buckets,” how he built a life where skiing trips, summers in New Hampshire, and family dinners matter as much as Saturday covers and how he's resisted the pressure to scale for so many years.For operators who feel owned by their restaurants, this is a blueprint for taking your time, your profitability, and your joy back.To learn more about The Smoking Goat and One Door North, visit thesmokinggoatrestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if the best restaurant stories aren't about food—they're about identity, risk, and reinvention?Johno Morisano didn't set out to open a restaurant—he set out to escape. But a chance encounter with a Greyhound bus station, and later, chef Mashama Bailey, sparked something deeper: a creative and cultural reckoning that became The Grey.In this conversation, we unpack how Johno turned personal uncertainty into professional clarity, why the partnership with Mashama worked when others would have failed, and how building a restaurant from scratch became an act of redemption. We get into what it really takes to thrive in a small market, how to build a business that feels like it belongs, and why chasing growth without meaning almost cost him everything.This isn't about real estate or restaurants. It's about what happens when you finally stop running—and start building.For more on The Grey and his work with Mashama Bailey, visit thegreyrestaurant.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if knowing nothing was your greatest strategic advantage?Alex Pincus didn't grow up in restaurants—he grew up on boats. And when he stumbled into hospitality, it wasn't with a plan. It was with a floating bar, a donated ship, and zero experience. In this conversation, we unpack how that ignorance created freedom, why top-line success almost hid the real problems, and how grief rewired his entire relationship with risk. We explore the tension between magic and margin, the beauty of seasonal business models, and the mindset behind building concepts that break every rule.This episode is for anyone who feels called to go off-script—and needs a reason to trust that instinct.To learn more about Crew and their waterfront concepts, visit crew.fun._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

What if the biggest threat to your restaurant's success isn't a lack of ideas—but too many of them?Chris Gannon built BOLAY with the DNA of a legacy brand—his father helped launch Outback Steakhouse. But unlike the bloomin' days of casual dining, fast-casual success demands ruthless focus.In this episode, Chris shares how over-innovation almost broke his business, why the need to be creative can kill consistency, and the real lesson behind scaling a scratch-made concept. We get into why most founders outgrow their own systems, how a background in marketing helped him build culture from day one, and the power of saying no to the next shiny object.If you're trying to grow without losing your soul—or your sanity—this one's for you.To learn more about BOLAY and their mission to make bold, fresh food fast, visit bolay.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Michael Mina is the best in the biz. He's mastered excellence at scale. What's equally impressive is that he's done it alongside his partner Patric Yumul for the last 20 years.Think about how much our industry has changed in the last 20 years. Today, the three of us reflect back on their decades long partnership together and look forward to the next chapter of their partnership.For more on the Mina Group go to https://www.michaelmina.net_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if imposter syndrome wasn't a weakness, but a compass?Emily Brubaker didn't think she was ready to run a resort kitchen. She didn't think she'd win a national TV competition. But she did both—by betting on her values, not her ego.In this episode, we get into the real story behind her journey from Vegas fine dining to Omni La Costa. She opens up about leaving the kitchen to raise kids, coming back through heartbreak and grit, and the radical changes she's making to leadership culture in resorts.We talk about redefining balance, leading with empathy, and what it looks like to finally believe in yourself—without losing your edge.This one's for every operator who's ever felt like they didn't belong. Emily shows us that growth doesn't always start with confidence. Sometimes it starts with a question: “What if I'm wrong about myself?”To follow her work, check her Instagram @chefbrubs. _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Lauren Fernandez went from working in restaurants, to working on restaurants, to influencing the industry at scale. After cutting her teeth as a corporate executive turned franchisee, she's taken the lessons she's learned and crafted not only an educational platform, but an investment engine for those that come after her. Today, we discuss what she's built and how it works to ease the burden of independent restaurateurs.For more information on Lauren and Full Course, visit https://www.fullcourse.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the most powerful thing you bring to your restaurant isn't a recipe—but your story?Alon Shaya built Pomegranate Hospitality not on a model, but on a mission: to lead with identity, not conformity. In this episode, he shares how embracing his immigrant past changed everything—from how he cooks, to how he hires, to the way he gives back. We get into the power of cultural storytelling in a commodity industry, the systems that let passion scale, and why he built an entire nonprofit around the teacher who saved his life.This is for every operator who's tired of chasing trends, and ready to build something real.To learn more about Pomegranate Hospitality, visit pomegranatehospitality.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 pandemic taught many of us many different lessons but it taught Chef Fabio Vivani how to fight back. The chef spent the years rebounding from the pandemic curating a concept that he believes is not only recession proof, it's pandemic proof. Today we sit down to discuss the formula he's crafted for guaranteed success so that we too can protect our businesses from what's lurking around the corner. For more information on the chef, visit https://www.fabioviviani.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if staying quiet is the riskiest move you can make?Katherine Miller built her career where politics and policy collide—and she's not afraid to bring chefs into the fight. From her early days in democratic campaigns to working with global nonprofits and the UN, Katherine's mission has been clear: empower the most trusted voices in food to influence the systems that shape it.In this episode, we dig into why chefs are uniquely positioned to drive real change, how restaurant owners can speak up without alienating guests, and the surprising cost of silence in today's political climate. She shares a clear, actionable framework for advocacy and explains why being apolitical doesn't protect you—it sidelines you.For any operator wondering how to take a stand without losing their seat at the table, this is the conversation you've been waiting for.To learn more about her work and pick up a copy of At the Table, visit table81.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

When you open a restaurant you've investing in more than a business, you're investing in a community.  As we change and evolve as individuals so do our communities and few places more beautifully illustrate this capacity to change more than Portland, Oregon. Today's we chat with, Portland's adopted son, Celebrity Chef Gregory Gourdet. Instead of staking his claim in his hometown of New York or following the trends out to Los Angeles, Gregory has chosen to walk a more complicated path, using this talent and his food to help mend together a community that is still struggling to become the best version of itself.For more on the chef visit https://www.gregorygourdet.com_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the biggest threat to your restaurant isn't bad food or poor service—but bad tech?That's the bet Ankit Gupta is making. After shaping food delivery at tech companies globally, he saw a blind spot no one was fixing: restaurant tech was leaving restaurants behind. Now he's leading the product team at Otter, and his mission is clear: to completely redefine what a restaurant point of sale system is and how it can holistically serve the changing needs of restaurants today.In today's conversation, he shares why POS systems should be more than a way of collecting revenue–they should be creating new revenue opportunities, how data and marketing can work together through automation to scale your brand, and what operators can learn from manufacturers to scale profitability.This is more than a conversation about tech—it's a conversation about identity, resilience, and realizing that the tools that will free us in the future already exist today.To learn more about Otter and the most powerful restaurant operating system ever created, visit tryotter.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 believe restaurants have always had a pervasive culture, albeit at times not the healthiest culture. Restaurateur Ellen Yin is out to change that and she's leading by example. Today we sit down to discuss her unorthodox path through the industry and how in breaking the mold, she's developed the formula to heal our industry.  To learn more about Ellen and her restaurant group, visit https://highsthospitality.com/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the only way to build a restaurant worth running was to make it fun—even in crisis?Andy Shallal didn't set out to be a restaurateur. He left a stable path in medical science, waited tables to get by, and discovered something powerful: hospitality could be a vehicle for joy, justice, and deep human connection.In this episode, Andy shares how he built Busboys and Poets into a mission-driven brand that prioritizes people over profits—and why “fun” is his north star, even through economic collapse and a global pandemic. We get into the power of quitting the wrong path, how food becomes a spiritual force, and why transparency and storytelling matter more than ever.If you've ever wondered whether restaurants can still change lives, this conversation is your answer.To learn more about Busboys and Poets, visit busboysandpoets.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Send us a textCarl is joined by Rishi Nigam, CEO of Franklin Junction, to break down the most important stories shaping restaurants and consumer technology as we close out 2025. From GoPuff's latest funding round to Cloudflare's massive outage and the rising role of synthetic data, this episode looks at how operators should prepare for a rapidly changing year ahead. Topics covered:• GoPuff's new funding and whether it signals discipline or deeper trouble• Q4 softness and why consumer spending may diverge sharply by income level in 2026• Kroger's closure of e-commerce fulfillment centers and what it means for delivery economics• How synthetic data is reshaping forecasting, pricing, and marketing• Why Cloudflare's outage shows every restaurant needs a real contingency planTimestamps:00:00 Intro01:00 GoPuff funding analysis06:00 Consumer spending outlook for 202612:00 Kroger closes fulfillment centers15:00 Synthetic data and the 80 percent prediction22:00 Cloudflare outage and industry riskListen, subscribe, and share your thoughts with us.Happy Thanksgiving from The Digital Restaurant.Support the show

World-famous restaurateur Will Guidara is back with his latest project — and it's not a restaurant, it's a book. Will was made famous by the over the top service he provided at Eleven Madison Park and, as it turns out, there was a method to the madness.In this episode, Will and I sit down to discuss the formulaic way that he set expectations for his guests' experience and the process he created to exceed those expectations.Be sure to pick up a copy of Will's book, “Unreasonable Hospitality”, when it releases on October 25th._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the stable path isn't the right one?Mohammad Farraj was on track to be a trauma surgeon. Instead, he left medicine to launch a taco truck—against family expectations, cultural pressure, and common sense. That truck became Talkin' Tacos, a fast-casual franchise now operating in seven states.In this episode, Mohammad shares what pushed him to walk away from a “safe” life, how a teenage TikTok creator sparked their first viral moment, and why obsessing over experience—not just food—created a brand that keeps growing.This is for any operator who's ever felt the pull to start over and build something real.To learn more about Talkin' Tacos and their nationwide expansion, visit talkintacos.net._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if your $10 chicken taco isn't competing with food—it's competing with feeling?Matt Egan didn't just open restaurants—he staged immersive experiences. Drawing from a background in film, Matt treats each concept like a set, every server like a character, and every moment like a scene that should stick with you.In this episode, we unpack how he turned storytelling into a competitive edge, why throwaway content kills brands, and the real reason legacy restaurants in L.A. are closing.This is for operators who feel like the work is great but still getting ignored—and are ready to turn their restaurant into a platform for emotion, identity, and belonging. Because when the product is an experience, the margins are in the meaning.To explore his concepts, visit https://www.mirate.la/_________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 happens when the dream starts to feel like a trap?For Paul Denamiel, chef-owner of Le Rivage, the pandemic forced a reckoning. After decades of nonstop hustle—no days off, total immersion—he finally stepped back…and liked what he saw. Time with his wife. Peace. Clarity. And the terrifying realization that maybe, just maybe, the restaurant didn't need him anymore.In this episode, Paul opens up about the drug of service, the grief and growth that followed his father's passing, and how he learned to run a restaurant without sacrificing himself in the process. He shares how failure shaped his business chops, why he rejected the spotlight even after working at Le Cirque, and how it feels to finally find someone worthy of taking the reins.This is for every operator wrestling with legacy, identity, and the cost of doing it all.To learn more about La Rivage, visit lerivagenyc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if your biggest failure was the reason your next move actually worked?That's the story of Henry Rich—former candy entrepreneur turned neighborhood restaurateur—who's spent the last 15 years building one of Brooklyn's most beloved hospitality groups. He didn't start with a restaurant pedigree or investor backing. He started with recession scars, a cheap lease, and a gut-level belief in community over concept.In this episode, Henry unpacks how early failure gave him an “unfair advantage,” why occasion matters more than aesthetic, and the brutal economics of opening restaurants in 2025. We get into unit economics, location strategy, and why most restaurateurs are scaling too fast—and paying for it later.This is for operators who've been burned, who are building back, or who are trying to play the long game in a short-term world.To learn more about the Oberon Group and their work in Brooklyn and beyond, visit theoberon.co._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Could you quit at the top of your game–just as your dreams were coming true? At the height of critical acclaim, Kevin Tien walked away from Himitsu, not because it failed, but because it no longer aligned. That decision rewired how he thinks about success, leadership, and the cost of ignoring your gut.In this conversation, Kevin opens up about leaving good money and momentum on the table, learning the hard way that growth without clarity leads to chaos, and why he now builds restaurants that invest in people first—even if it hurts margins. We dig into the emotional toll of misaligned partnerships, the power of complementary leadership, and how quitting isn't weakness—it's evolution.If you're stuck between what's working and what's right, this one's for you.To learn more on Moon Rabbit, visit moonrabbitdc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if the true path to restaurant profitability is rethinking our business model entirely?Close to a decade ago, today's guest changed the way I saw our industry forever and he's here to do the same for you. Today we sit down with Celebrity Chef Neal Fraser as he pulls back the curtain on how Redbird—a 50-seat dining room attached to a cathedral—became one of LA's most dynamic and profitable hospitality businesses. He shares how focusing on events over covers gave him control, stability, and scale. We get into the systems he built, the mindset shift that made it possible, and why too many operators are white-knuckling restaurants that no longer serve them.This is for operators tired of hoping for Wednesday walk-ins—and ready to take back control of their business.To learn more about Redbird, visit https://redbird.la._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if chasing prestige meant sacrificing everything else?For Jeff Bell, managing partner at the iconic PDT in NYC, bartending has never just been about cocktails—it's about culture, connection, and the quiet cost of longevity.In this episode, he shares what 15 years inside one of the world's most celebrated bars has taught him about endurance, humility, and the evolution of hospitality. We get into why bartending is both beautiful and brutal, how alcohol amplifies more than it numbs, and what makes a bar truly last. This isn't about kitschy phone booths or speakeasy gimmicks—it's about the discipline and heart behind enduring relevance.If you've ever wondered what it really takes to build something timeless, this is that conversation.To learn more about PDT and their award-winning cocktail program, visit pdtnyc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if trying to control everything is the very thing holding your business back? Most operators think control means being everywhere at once. Today's guest thinks that mindset is killing your business.After opening 100+ stores, managing $100M in revenue, and building teams across international brands, Won Jeong realized the real goal isn't knowing everything—it's building systems so you don't have to.In this episode, we unpack how training becomes a growth engine, not a time suck. Won shares how AI is transforming onboarding from guesswork to guided execution, why memorizing SOPs is a waste of leadership potential, and the real ROI of training that makes your team independent—not dependent.If you're ready to stop firefighting and start scaling, this episode is your blueprint.To learn more about Smart Trainer and the future of restaurant training, visit SmartTrainerApp.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

What if AI could make your restaurant more human, not less?That's the bold idea Devana Bhargava is betting on. As a product leader at Yelp, she's rethinking restaurant tech from the inside out—building tools that support staff instead of replacing them.In this episode, we dig into the design philosophy behind Yelp Host, why your Yelp page converts better than your Instagram, and how Devana's team builds with operators, not just for them. She shares the questions that unlock real insights, the AI features that are actually working, and why independents are outpacing the big guys with smarter tech.This one's for every operator who's tired of tech that gets in the way—and ready for tools that finally get it right.To learn more about how Yelp is supporting restaurants with human-first tools, visit restaurants.yelp.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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

Does the world really need another coffee shop?That's the question Darren Spicer had to answer before walking away from a six-figure career to start Clutch Coffee. The answer wasn't coffee—it was connection.In this episode, Darren breaks down why community, not caffeine, is his true product, what he learned from Dutch Bros, how he made it his own, and why being “Chick-fil-A for coffee” means never settling for average service.For every operator asking what business they're really in—this episode delivers clarity.To learn more about Clutch Coffee Bar and their work in the community, visit clutchcoffeebar.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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 do you define luxury? What if it isn't about white tablecloths—but about meeting every guest, every need, every time?Aaron Bludorn didn't just open a restaurant—he opened a new playbook for hospitality. After a business education under Daniel Boulud and Gavin Kaysen, Aaron took a massive bet: move to Houston, build a concept mid-pandemic, and serve a community he was still getting to know. And that gamble paid off.In this episode, he shares how Bludorn became a “Swiss army knife” of occasion—able to host everything from business dinners to caviar-and-burgers at the bar. He also shares how flexibility became a growth engine and how promoting from within turned his group into a magnet for top-tier talent.This is for operators who want to scale without losing soul—and win by design, not default.To explore his restaurant, visit bludornrestaurant.com _________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull 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