Closed Monday

Summary

Preston Lee shares his background in the restaurant industry and the challenges of getting restaurant owners to recognize issues. The significance of company culture and alignment in restaurant success Preston also touches on the future of restaurant technology, including the potential use of AI and the power of social media in driving business, and much more.

Takeaways

• Verbiage and personalization are crucial in creating a positive dining experience.
• Servers should be seen as salespeople and focus on building relationships with customers.
• The three goals of customer service are to get customers to come back, recommend the restaurant to others, and leave positive reviews.
• Going above and beyond for customers can lead to long-term loyalty and positive word-of-mouth.
• Hiring based on attitude and potential rather than experience can result in more motivated and dedicated employees.
• The future of restaurant technology may include AI for tasks like reservation management and personalized customer interactions.
• Utilizing social media to showcase the unique aspects of a restaurant can attract new customers and build brand loyalty.

Exclusive Partners

Summary

In this episode, the Kyle is joined by Shawn Walchef & Troy Hooper and, this is one of those episodes that really gets into the nitty-gritty of the restaurant business: from real estate to the process for getting locations, down to the last comma in Letters of Intent, and relationships with landlords. They talk current events- including a restaurateur's who managed the negative reviews like a maniac, the operational challenges that are facing restaurants and the trends in the digital space how hospitality is key and how Ozempic craze is affecting what is offered on the menus. They discussed the dynamics of the NRA show: "What the show is supposed to look like," "How to make an educational show," "Recycle content," and "What it takes to produce a video. The show sums up with insights on marketing strategies for franchises, adoption of the latest technologies, potentials in artificial intelligence, and benefits from automation in sales tax.

Takeaways

• Hospitality is crucial in handling negative situations and public call-outs may not be the best approach.
• Cancellation fees for restaurant reservations can vary and are common in certain areas.
• Capturing and repurposing content from events like trade shows can provide long-term value.
• Investing in storytelling and content creation can have a significant impact on brand awareness and customer engagement.
• The demand for videographers is high, and pricing can vary based on expertise and production quality. Effective communication and collaboration between corporate and local franchise groups are crucial for successful marketing strategies.
• Franchise brands should prioritize the financial success of their franchisees, as it directly impacts the brand's profitability.
• Restaurant technology, including artificial intelligence, is constantly evolving and can provide valuable insights and efficiencies for businesses.
• Sales tax automation solutions, like DAVO, can help restaurant owners avoid fines and penalties by ensuring accurate and timely tax payments.

Exclusive Partners

In this episode, the Kyle apologizes and promises to be more transparent and consistent in the future. We also discuss the restaurant industry's projected sales reaching $1 trillion in 2024, new regulations in New York for passing credit card fees to customers, and a debate over who should pay for a birthday dinner. Lastly, we explore the pros and cons of owning vs leasing restaurant real estate.

Takeaways

• The restaurant industry is projected to reach $1 trillion in sales in 2024.
• New regulations in New York require restaurants to disclose credit card fees on menus.
• There is a debate over who should pay for a birthday dinner at a restaurant.
• The decision to own or lease restaurant real estate depends on individual goals and financial situations.

Exclusive Partners

Summary

In this episode, Kyle discusses the current state of the restaurant market and provides tactical advice on finding opportunities for restaurants. He emphasizes the importance of considering market dynamics, economic factors, consumer preferences, and emerging markets. He also highlights the shift from malls to lifestyle centers as a trend to watch. Kyle encourages restaurant owners to be adaptable and strategic in their approach to finding new locations.

Takeaways

• Consider market dynamics and demand when looking for restaurant opportunities.
• When forecasting and planning, evaluate economic factors, such as stabilized material costs.
• Pay attention to consumer preferences and emerging markets to identify potential areas of growth.
• Explore the shift from malls to lifestyle centers as a trend in real estate development.
• Be adaptable and strategic in your approach to finding new locations.
• Stay optimistic and take advantage of the opportunities available in the market.

Chapters

00:00 Introduction

01:00 Finding Opportunities for Restaurants

03:22 Market Dynamics

06:58 Economic Factors

10:14 Consumer Preferences and Emerging Markets

12:20 Shift from Malls to Lifestyle Centers

17:06 Expanding Your Concept

18:10 Taking Advantage of Opportunities

19:10 Conclusion

Exclusive Partners

In this episode of our podcast, we delve into the world of self-care tailored for the busy restaurant entrepreneur. Join us as we explore how prioritizing personal well-being isn't just a luxury, but a necessity for sustained business success.

1. Me Time: Discover the art of unwinding effectively, whether through solo relaxation, cherished moments with loved ones, immersing in a book, or picking up a new hobby.

2. Exercise: Learn why incorporating daily physical activity isn't just good for your health, but also a powerful mood booster and a catalyst for entrepreneurial creativity.

3. Eat Healthy: We'll discuss how the right food choices can skyrocket your energy and sharpen your cognitive abilities, directly impacting decision-making and leadership.

4. Stay Hydrated: Understand the critical role of water in maintaining optimal body functions and how it can subtly yet significantly influence your professional performance.

5. Practice Mindfulness: Journey with us into the practices of mindfulness, focusing on the here and now to not only appreciate your achievements but also to keep entrepreneurial anxieties at bay.

6. Saying No: Master the art of declining gracefully. Learn how avoiding overcommitment is essential in preventing burnout and maintaining peak performance.

7. Reduce Stress: Identifying and tackling stressors head-on can revolutionize the way you handle business challenges. We'll share effective strategies for stress management.

8. Take Breaks: Discover how regular breaks aren't just a pause from work, but a strategic tool for enhancing problem-solving abilities and preventing burnout.

9. Set Working Hours: We discuss the importance of defining specific work hours to create a healthy boundary between your personal and professional life.

10. Getting Enough Sleep: Lastly, we emphasize the non-negotiable necessity of sufficient sleep for recovery, productivity, and maintaining a sharp entrepreneurial mind.

Exclusive Partners

Welcome back to Closed Monday! In this post-Thanksgiving episode, join host Kyle Inserra as he unpacks a blend of news, trends, and essential insights tailored for restaurant enthusiasts and professionals alike. Fresh from the holiday, Kyle shares his own Thanksgiving experiences, including a special shout-out to porchetta for stealing the show.

What's in this episode:

• A Dive into Current News: Kyle discusses a unique customer complaint scenario involving a waitress in the South and a lesson in cultural differences.
• Wealth in the Chicken Industry: Insights into Raising Cane's founder Todd Graves' impressive financial success, exploring the profitability of chicken-focused restaurants.
• Exploring Industry Trends: Kyle delves into five significant trends shaping the restaurant industry, from the growth of delivery services and ghost kitchens to the increasing role of technology and automation.
• Leasing Tips for Restaurateurs: An in-depth look at the SNDA clause in leases, its importance, and how to effectively negotiate it.
• Listener Engagement: A call for listener reviews and a chance to win Closed Monday merch.

Exclusive Partners

This week I sit down with Zack Oates the CEO of We talk about getting results in customer experience and discuss how to cut through the noise. Think your customer feedback game is strong? Wait until you hear Zack's strategies. We're tackling everything head-on: from turning online reviews into your secret weapon to mastering the art of juggling family life with a thriving business. If you're serious about making a mark in the restaurant business, missing this episode isn’t an option - Zack drops some real gems that you can easily implement immediately.

Exclusive Partner

Andy Jones is a Certified Hospitality Leadership Coach focusing on creating people-centric organizations that deliver exceptional, memorable experiences for their guests.  Andy improves both individual and organizational performance by focusing on the human side of any business.

Andy hosts The Hospitality Leadership Podcast and has over a decade of leadership experience across hospitality, retail, construction and public service.  The variety of experience in multiple sectors gives Andy a unique perspective on leadership and an understanding that people and relationships are the bedrock of success in any business in any industry.

Andy came to hospitality business ownership in 2019, applying everything he knows about leadership to building and developing a high-performance team and culture that boasted an employee turnover of only 10% over three years.

Now, working in partnership with hospitality businesses to do the same, Andy helps executives, leadership teams, and aspirational future leaders develop the skills and strategies to transform their guest and employee experience for a sustainable and strong future for any business.

Exclusive Partner

With more than 10 years of experience helping restaurants optimize their online presence at companies like Yelp, Yext, and Marqii, Marqii Co-Founder and CEO Avi Goren lives and breathes the daily challenges restaurant operators face. He’s committed to teaching them how to reduce the time they spend on tedious online tasks and get back to doing what they love – cooking great food. Marqii is a one-stop digital operations platform for hospitality businesses. Marqii’s review management technology gives multi-unit operators one place to track and respond to Facebook, Yelp, and Google reviews so they never miss a chance to engage with their guests’ feedback. With dozens of POS integrations and connections to more than 80 listings sites including Google, Yelp, Facebook, Bing, and Apple Maps, Marqii saves restaurant teams time by automating updates to their online menus, hours, location data, featured links, and more.

Exclusive Partner

Stepping into the world of dining at just 14, Devin Eichler quickly ascended from the humble beginnings of washing dishes to establishing the renowned chain of Crafty Cow restaurants. This episode takes us on a nostalgic trip down memory lane, as we sit down with Devin to understand the grit, determination, and the rock 'n' roll spirit that fueled his culinary empire. As the world shifts, so does he – embracing a rebrand that's all about keeping it real and true to oneself. Outside the restaurant hustle, you'll find Devine cheering for his home teams in Wisconsin, jamming on his guitar, and reveling in the joys of family life.

Connect with Devi

In this episode, we dive deep into the critical crossroads between being a restaurant entrepreneur and navigating the complex world of home ownership. Join our host Kyle Inserra alongside Jacob Letwosky, Senior Loan Officer at Cross Country Mortgage - a veteran in steering numerous clients through their mortgage and home-buying process, and Eric Wilson, a seasoned expert in spirits, cigars, and Senior Sales Rep at Empire Spirts in NYC. Engage with us in a fundamental discourse about the intertwining pathways of the robust restaurant industry and the challenging real estate market, especially in today’s ever-shifting economy.

Key Takeaways:

• Restaurant Owner Mortgage Insights: Learn from Jacob as he decodes the financial intricacies of securing a mortgage with restaurant industry-based income.
• Spirits, Sales, and Sustainability: Unlock Eric’s stories from the restaurant frontlines, offering a unique perspective on sustaining business and personal finances.

Tailoring to the Restaurant Entrepreneur: Our discussion, anchored in the vibrant realm of culinary entrepreneurship and precise financial planning, seeks to delineate a clear path for restaurant owners eyeing a space in the home-ownership domain.

Connect with Jacob

• Instagram : https://www.instagram.com/jacob_letowsky_mortgage/
• LinkedIn: https://www.linkedin.com/in/jacobletowsky/
• Email: Jacob.Letowsky@ccm.com

Connect with Closed Monday

This week, we sit down with a restaurant industry powerhouse, podcaster, coach and now author - Chip Klose! Not only has our guest coached countless restaurateurs to success, but they've also penned the game-changing book, "The Restaurant Marketing Mindset." Dive in as we unpack the principles behind restaurant marketing and how shifting your mindset can spell the difference between a full house and empty tables.

Purchase Chip's Book!

In this episode, we dive deep into what it takes to operate multiple successful restaurant ventures. From a necessary paradigm shift to financing your dream, we cover all the angles. Whether you're a single restaurant owner looking to scale or a seasoned entrepreneur aiming for greater heights, this episode is your roadmap.

Key Takeaways

• The importance of shifting your mindset from being a restaurant owner to a business operator.
• The role of systems and processes, including menu simplification, staff training, and inventory management.
• How strong branding can be the linchpin for your multiple ventures.
• Why technology isn't an option, but a necessity.
• Understanding the nuances of cash flow and financing when scaling your restaurant business.

Resources Mentioned

FREE CLOSED MONDAY MERCH!

Head over to Apple Podcasts, leave us a review, screenshot it, and DM it to us, and we'll get you either a Closed Monday t-shirt, or trucker hat to rock and make people jealous.

Ever wonder why your favorite restaurants choose to set up shop where they do? We're diving deep into the hotly debated world of 'Key Money,' the huge sums that restaurants may fork over for that 'perfect' location. From strategies that involve lawyers, financial advisors, and real estate moguls, to the role of KPIs and ROI in these risky moves— it's all more complex than it seems. We'll discuss the crucial factors that dictate why a restaurant would take the gamble and whether it's a genius move or a recipe for disaster.

Q&A Episodes!

Got a burning question or two for our monthly Q&A? Startup? Expansion? Operations? Marketing?

Submit your questions at ⁠⁠⁠kyle@four-turns.com⁠⁠⁠

Exclusive Sponsor:DAVO by Avalara

DAVO Sales Tax integrates with your POS system to automatically sets aside sales tax funds daily. When it comes time to remit these funds to the state, DAVO files and pays sales tax for you, on time and in full.

Today we chat with Charlie Eblen Owner of Single Tree BBQ & Host of Single Tree Nation Podcast. Charlie has spent his entire career in the restaurant industry, except when serving in the United States Army as a Cavalry Scout. Following his mantra of F.E.E.D (Focus, Effort, Enthusiasm, and Discipline), he works tirelessly to produce and serve the best plate of BBQ every time. All while providing undeniable hospitality for all of his customers, teammates and vendor partners. He is a father, husband, brother and more...

Connect with Charlie & Single Tree BBQ

In this episode, we dive why Mr. Beast wants out of the restaurant game, and other trending topics and answer some of your questions. Plus I'll dive into the treacherous pitfalls that can lead to a crash and burn. From the dangers of over-expansion and the toxicity of micromanagement to the perils of ignoring data, I'll expose the ticking time bombs that could be hiding in your business right now. I'll also explore the value of culture and innovation, discuss the importance of consistent guest experiences, and why underestimating your competition can be fatal. Plus, we'll get real on community engagement and the ever-critical task of managing your online reputation. Grab your notebook and buckle up for a deep dive into the world of restaurant failures and how to avoid them. It’s not just about the thrill of victory, but also the lessons of defeat. Welcome to Closed Monday.

Q&A Episodes!

This episode delves into the unseen challenges that often accompany running a restaurant. Host Kyle Inserra shares his personal journey of overcoming partnership conflicts, navigating through a divorce, and battling substance abuse, all while running a successful restaurant business. This podcast serves as a resource for restaurant owners who are facing similar struggles, offering insights into mental health management, resilience, and personal wellness in the restaurant industry. Join Kyle as he explores the importance of exercise and personal time, demonstrating how these strategies became his lifeline in turbulent times. Ideal for restaurant owners, entrepreneurs, and those invested in the hospitality industry, this podcast provides an authentic perspective on the highs and lows of restaurant ownership. Remember, prioritizing self-care isn't a luxury; it's an essential part of achieving success in this demanding business landscape. Keywords: restaurant ownership, mental health, personal wellness, resilience, hospitality industry.

Q&A Episodes!

This episode we'll examine the events leading up to this critical pivot, investigating how a hidden fee led to widespread customer outrage. But it's not all controversy and chaos. In a commendable display of accountability, Toast admitted their mistake and promptly eliminated the fee, which mitigated the uproar and reinstated trust in their brand. Through this journey, we'll explore the invaluable lessons this case offers in maintaining customer trust, transparent business practices, and having the courage to right a wrong.

Q&A Episodes!

Today I chat with Justin Simmons, one-half of the dynamic duo behind the successful sandwich joint Tony & Pete's in Dayton, Ohio. After spending years as a bartender, Justin and his wife, Kathleen, took a leap of faith to create a neighborhood favorite that's celebrating its first anniversary. Listen in as Justin shares their challenges, from securing the right real estate to developing a standout brand. Learn how they leveraged social media to attract customers and create a buzz around their concept. And find out what it's really like to work side by side with your spouse in the high-pressure world of running a restaurant.

Connect with Tony & Pete's

Title: Employment and Edibles: Adapting to Cannabis Legalization

In this episode, we explore the increasing presence of cannabis in the restaurant industry and the legal considerations it raises for employers. Many chefs draw inspiration from cannabis, and some individuals (ahem!) admit to past instances of smoking before work. However, the evolving landscape prompts questions about appropriate boundaries and regulatory compliance. I'll discuss the complex issue of employees being high at work and the potential consequences for safety and legal adherence. I'll share insights I've learned about the challenges and caution you must take when addressing employees who smell like weed or arrive at work high. I'll reference the New York State Department of Labor's guidelines on adult-use cannabis in the workplace (New York Labor Law 201D). The episode underscores the significance of understanding state-specific laws and encourages listeners to consult their state's regulations to ensure compliance and mitigate potential legal ramifications. Additionally, creating a safe work environment remains a top priority for employers, even amidst the ongoing evolution of cannabis legalization.

Note: Listeners should consult their state's laws and seek legal counsel for accurate, up-to-date information.

Q&A Episodes!

In this episode, we have the pleasure of talking with Howard Solomon, a hospitality industry veteran with an incredible journey spanning over 40 years in restaurants and 30 years in executive leadership roles. Howard's rich experience includes holding company leadership roles with notable brands such as Hard Rock Café, Cheesecake Factory, and Wolfgang Puck Food Company. He also served as the VP of Operations, People and Culture for Phil’s BBQ, an iconic brand in San Diego, and as Chief Operating Officer for Grain + Grit Collective, the operator of several popular brands, including Sam the Cooking Guy’s restaurant concepts.

In 1995, Howard established a restaurant consulting company, The Solomon Group, where for the next 18 years, he created over 25 unique restaurant concepts and set up robust restaurant and financial operations. His passion for education and contribution to the community is seen through his work as an instructor at San Diego State University, his leadership roles with the Food & Beverage Association, California Restaurant Association, Temple Adat Shalom, and as a board member of SBEAC.

Howard serves on the Board of Directors and the Executive Committee as Secretary at Kitchens For Good, a culinary apprenticeship program dedicated to transforming lives through culinary skills.Today, Howard continues to make significant contributions to the hospitality industry as a public speaker, business strategist, C-level mentor, and management coach, working with hospitality companies across the U.S.

In our conversation, Howard shares valuable insights into leadership strategies for restaurant growth from his extensive industry experience. Tune in to this episode to learn from a true industry leader.Links:

Today's episode centers around the evolving landscape of digital tipping, unraveling the layers and the impact "tipping everywhere" has on restaurants. It's a candid discussion on the digital tipping revolution, its benefits and drawbacks, and the fine balance between justified generosity and undue pressure. I discuss the impact of digital tipping prompts on their earnings and the often-overlooked norms of tipping etiquette. Tipping at a counter versus tipping for a sit-down, meal - is 20% too much? So, tune in for hard-hitting truth bombs on the rapidly changing face of tipping in the restaurant industry and what we can do as owner-operators to deal with it.

Title: Are Cursed Locations Really A Thing, Opening A Restaurant w/ Your Best Friend, Chef's Stealing Recipes

Today we are starting something new. We're going to delve into questions I've received on social, regarding, restaurant real estate, the risky business of opening a restaurant with a friend, and the eerie allure of so-called 'cursed' locations. We're diving deep into your questions, leveraging my experiences to guide us through the often confusing world of restaurant real estate. We will tackle the joys and the tensions of mixing business with friendship. High stakes, high rewards, with plenty of lessons along the way. Ever wondered about those infamous 'cursed' locations, venues where business after business seems to sink like stones? I'll try to separate fact from fiction, dissecting the truth from the legends. Is it a string of bad luck or just poor management? Or something else? I'll be sharing candidly from my own playbook, the wins, the losses, and the unexpected.

About the show:

We see the world through the eyes of the independent restaurant owner - hospitality, integrity, hard work, community, and innovation. This is a show for the progressive restaurateur and the curious cook looking to take the next step.

For more insights, tips, and expert advice on becoming a restaurant entrepreneur, subscribe to Closed Monday on Apple Podcasts & Spotify.

Connect with the show:

"Can You Be A Great Parent And Run A Successful Restaurant?

Description:

In this episode, we dive into the balancing act of managing a busy restaurant when you have a family . We delve into the multitude of challenges that come with wearing both hats and how these can impact familial & business relationships. We outline practical strategies for setting healthy boundaries, enhancing your time management skills, and leveraging your support network to help keep both your restaurant and your family running smoothly. Real-life examples and actionable tips make this a must-listen for any restaurant owner navigating the elusive work-life balance.

Key Points Discussed:

• Unconventional working hours, high stress during peak times, and the need for constant connectivity pose unique challenges for restaurant owners.

• Real-life anecdotes from industry professionals provide an intimate look into the struggle of achieving work-life balance.

• Potential negative effects on family life due to the demands of running a restaurant.

• The importance of setting boundaries between work and family time, including strategies like 'family time' slots and communication rules.

• Delegation, prioritizing tasks, and using productivity tools can help balance family life and restaurant management

• Personal and professional support networks can ease the burden of balancing multiple roles.

• Strategies for keeping strong familial relationships despite a busy schedule.

Leveraging Technology To Increase Profitability

Episode Summary:

This episode looks at the bottom-line challenges restaurants face, including unprecedented cost increases, labor shortages, the shift to off-premises dining, and persistent supply chain issues.

Key Points Discussed:

• Optimizing price without impacting frequency - We discuss McDonald's successful strategy of small, gradual price increases paired with value deals.

• Reducing labor turnover and controlling labor hours - Drawing lessons from Starbucks, we explore how providing competitive benefits and opportunities for career growth can lead to a more stable workforce.

• Controlling costs and cutting waste - We showcase Nando's successful approach to waste reduction through portion control and efficient inventory management.

• Ensuring individual menu item profitability - we discuss the importance of using sales data to assess menu performance and make necessary adjustments.

• Maximizing high-margin off-premises business - Highlighting Domino's Pizza's effective strategies, we emphasize the importance of optimizing delivery operations and promoting exclusive deals for off-premises customers.

Calls-to-Action:

In today's episode, we'll cover everything from conducting in-depth market research and analyzing your competition to adapting your business model and developing a robust marketing strategy. Drawing from real-world examples, we'll provide actionable advice that you can apply to your own restaurant business. We'll also discuss the importance of regular implementation and review to ensure your expansion is successful. This episode is a must-listen if you're considering taking your restaurant to new markets.

Discover the future of dining in this episode as we explore how AI-driven customer service revolutionizes the restaurant industry. Learn about the various applications of AI, from reservation management and personalized recommendations to real-time feedback and data-driven insights. Find out how implementing AI solutions can improve customer satisfaction, boost retention, and give your restaurant a competitive edge. Tune in for entertaining and informative discussions, real-life examples, and actionable tips to elevate your restaurant's dining experience through the power of AI.

The 2023 Food and Beverage (FABI) Awards® has selected 42 recipients of industry-altering products that shape what’s new and next for the future of food and beverage. New this year, the judges selected eight FABI Awardees as FABI Favorites as the most groundbreaking and influential of the year. The new designation provides special recognition for the judges’ top FABI Award recipients, which stood out among an already exceptional lineup of items exemplifying creativity, ingenuity and the ability to expand menu options industry-wide. Attendees will be able to taste FABI Favorites and FABI Awardees at the new Connections space (located in The Culinary Experience) throughout the Show. 

New this year, join the FABI Judges at The Culinary Experience session “F&B Products You Need To Know: Judge-Selected FABI Favorites” where members of the expert-led panel will share their top picks of the year and how they are changing the industry.

My guests today:

Harold is first and foremost a husband of one wife and father of 3 children. Featured in QSR Magazine as one of 35 Young Leaders to watch for, Harold has cast a vision for Shootz to grow into a top nationwide fast-casual brand. Before co-founding Shootz, Harold founded and operated multiple 6 and 7-figure e-commerce brands, a direct response marketing agency, and a short-term rental business. His previous experience as a software developer combined with his business experience makes him a diverse individual who can scale his efforts into the quickly growing, technology-backed fast-casual restaurant industry.

Dana Noorily and Julie Mountain met in Westport, CT in 2010 at a birthday party that both were attending with their daughters. They immediately struck up a conversation about how to get their kids to eat in a more balanced way, and a friendship was born. Upon meeting, Julie shared her idea with Dana to start a granola company — to make a beautiful, handmade, giftable granola. Dana was on board and O.A.T.S. Granola was born and sold at Whole Foods and many other stores along the east coast. Operations began in their home kitchens until they quickly grew to need a co-manufacturing facility in New Jersey.

Years into their granola business, a colleague recommended that they consider cooking O.A.T.S. in their hometown, which would give them an opportunity to create a cafe experience in the front. The always-hungry ladies got together and wrote a menu of their dreams. They knew that in addition to delicious, modern, beautiful food, they would want a space where their community in Westport could feel happy and comfortable and have an experience beyond the food. The Granola Bar flagship opened its doors in December 2013.

While Dana and Julie had no experience in the restaurant business, their love of food, combined with their backgrounds in finance and marketing respectively, helped to fuel their success. However, the most important ingredient is the friendship that has been born from working together. Their collaborative style trickles into everything they do from empowering their corporate staff to the customers feeling like a regular after their first visit.

As the business evolved and expanded, TGB Hospitality Group was formed and now includes 7 restaurants, a catering business, The Granola Bar food truck and a restaurant consultancy.

As Dana and Julie enter 10 years in the restaurant business, more expansion and additional restaurant concepts are on the horizon.

Jim Thorpe is a seasoned professional in the Food Service Industry, with over 25 years of experience. As the head of ARAMARK Brand Standards and Innovation, he oversees all aspects of food service design, including equipment specifications, labor models, and operations. Jim's diverse background includes designing and constructing local restaurants, food halls, stadiums, college and healthcare facilities, as well as national and local chain restaurants. He is passionate about innovation in food service design and is dedicated to developing new solutions to optimize kitchen operations and labor. Jim has played a key role in the development of core ARAMARK brands, such as Autonomous Store and Ghost Kitchens, as well as enhancing the overall customer and employee experience. Additionally, he serves on the board of the National Restaurant Association's Innovative Kitchen Equipment Awards, where he reviews and provides feedback on new and innovative cooking equipment to modernize and advance the food service industry.

Dick Eisenbarth, FCSI, has dedicated 45 years of his career to Cini-Little, holding several senior positions throughout his tenure. While he has stepped back from day-to-day leadership, Dick continues to mentor staff and stay active in the foodservice industry through various programs. As a Professional Member of Foodservice Consultants Society International (FCSI), he serves on several industry and educational advisory boards and is a past Trustee for The Americas Division. Dick shares his industry knowledge by speaking at academic and industry conferences and serves as a Judge for the National Restaurant Association’s Kitchen Innovations Awards Program. He is heavily involved with his alma mater, Purdue University, serving as a President's Council Member and Strategic Alliance Committee Member for the Hospitality and Tourism Management Department. Dick has received several awards for his contributions to the industry, including the Bob Pacifico "Doing Well by Doing Good" Award from FCSI, the Hall of Fame Award from Foodservice Equipment & Supplies, and the Industry Service Award from Foodservice Equipment Report. Dick resides in Jacksonville, Florida, with his wife, Polly, and they have two adult children, a granddaughter, and a dachshund beagle mix.

Lisa Malikow is the Senior Vice President Event Operations & Programming for Winsight Exhibitions and has over 21 years in exhibitions management experience. In this role, she is responsible for the strategic and operational management of The National Restaurant Association Restaurant, Hotel-Motel Show® is the largest annual gathering of restaurant, food service, and lodging professionals worldwide, from all 50 states and 100+ countries each May to Chicago, Illinois. Lisa joined the Show in October 2008 as Show Manager of the International Wine, Spirits and Beer Event focused on the adult beverage segment in food service. Currently, Lisa oversees various critical areas for the Show, including event operations, special events, education programming, year-round digital strategies and budget management. Prior to the Restaurant Show, Lisa spent over 7 years at SmithBucklin Corporation, primarily focused on tradeshows in the technology and business-trade sectors. Lisa is a former Chairperson of the Midwestern Chapter of the International Association of Exhibitions and Events and is currently vice-chair for the Major American Trade Show Organizers (MATSO) council. Lisa is a graduate of DePauw University with a B.A. in Communications Arts & Sciences.

Venturing into the world of restaurant ownership can be a thrilling yet complex journey, filled with countless decisions and potential pitfalls. Whether you're a seasoned entrepreneur or just starting to explore the realm of culinary business, our podcast is here to help you navigate the process confidently and easily. Check it out as I review the knowledge, strategies, and expert advice that will empower you to make informed decisions and set your restaurant up for success.

In this episode, we dive into the story of Matt Watson, co-founder of Grigg Street Pizza, the incredible Greenwich pizzeria that has been making waves since the day it opened. Matt takes us through their journey, from a cautious opening in 2020 to selling out their delicious pies on a regular basis.

Follow the team at Grigg Street

🍕 Instagram: https://www.instagram.com/griggstreetpizza

🍕Website : https://www.griggstreetpizza.com/

In this episode of Closed Monday, we dive deep into the tumultuous world of bank failures and their impact on the restaurant industry. Explore how savvy restaurant owners can outsmart financial chaos and thrive, even when banks crumble around them. We'll discuss critical strategies such as diversifying financial relationships, maintaining a cash reserve, and adapting to a shifting market landscape. This episode is a must-listen for independent restaurant owners seeking practical advice and actionable tips for navigating the challenges posed by bank failures.

Exclusive Sponsor - Four Turns - Restaurant Growth Experts

Robert Guarino, the maestro behind the tantalizing creations at 5 Napkin Burger in the concrete jungle of NYC, embarked on his culinary journey as a teenage table-busser. Eventually, he found himself in the hallowed halls of Cornell Hotel School, where he fine-tuned his craft. Destiny led him to cross paths with the enigmatic Simon Oren in 2001, who recognized Robert's prowess and brought him aboard as the GM at the vibrant Marseille. Together, they launched Nizza in 2007, an appetizing prelude to the birth of the legendary 5 Napkin Burger in 2008. The venture expanded to an impressive seven locations, only to later return to its core, with two quintessential establishments nestled in the heart of NYC. Robert's gastronomic footprint extends further, as he's also contributed to other mouthwatering neighborhood concepts like the lively Playa Betty's and the irresistible Schmackary's Cookies. As well as the soon to be open Sempre Oggi, aggressively seasonal, vegetable forward, modern Italian restaurant opening 2023 on Manhattan's Upper West Side.

Rob is telling his story of opening Sempre Oggi over Instagram, check it out and give him a follow!

Welcome back to The National Restaurant Owners Podcast!

In this episode, we are joined by Amir Mostavai.

Welcome back to The National Restaurant Owners Podcast!

In this episode, we are joined by Prakash Karamchandani.

Prakash Karamchandani is the co-founder / CEO of Balance Grille, which has multiple locations, over 120 employees, and $8 million in revenue. His business buys thousands of pounds of locally grown produce for its operations. It utilizes a ton of technology to make his business more efficient and have the ability to scale operations.

In this episode, I'm joined by Meredith Sandland and Carl Orsbourn, authors of Delivering The Digital Restaurant, and we uncover the importance of digitizing your restaurant in 2023 for increased efficiency, enhanced customer experience, and access to valuable data. We delve into the latest technologies available for the food industry, including online ordering systems, digital menus, and online reservation platforms.

This video serves as a comprehensive guide for restaurant owners and managers looking to optimize their businesses.