The National Restaurant Owners Podcast: Recent Episodes
Kyle Inserra
Owning a restaurant can be a lonely, stressful existence. Kyle Inserra knows this first hand as a 15 year veteran of the hospitality industry. On the show, he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks. Whether you're opening your first restaurant or considering adding units to your current concept, there's always something new to learn, and who better to learn from than those who have successfully done it.
On this episode we are joined by Kevin Gagliard, the Director of Operations at the iconic Frank Pepe Pizzeria Napoletana. Frank Pepe's is a family-owned and operated pizza restaurant that has been serving their famous pies since 1925. They are known for their innovative pizzas, including the original Tomato Pie and the White Clam. The passion and love for the product and the business is evident in their attention to detail and commitment to quality. The expansion of the brand has been focused on recreating the same experience and taste of the original location in New Haven. The family is still heavily involved in the growth and oversees the operations to ensure the legacy of their grandfather, Frank Pepe, is preserved.
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With over 40 years in the restaurant industry, Chris Tripoli has been instrumental in expanding successful chains, founding his own restaurant company, and developing award-winning establishments. He consults on concept development and growth, contributing to RestaurantOwner.com and Restaurant Start-up & Growth Magazine. Chris recently joined "The Restaurant Clinic" and continues to host the "Corner Booth" podcast, featuring candid conversations with today's restaurant entrepreneurs.
Chapters
00:00 From City Boy to Nature Lover
06:30 The Importance of Work-Life Balance
12:36 The Restaurant Clinic
14:43 Essential Leadership Qualities
17:45 Navigating Trends in the Industry
22:07 The Power of Hospitality
25:03 Defining Roles and Goals for Growth Strategies
28:02 Harnessing Technology for Improved Operations
32:07 The Benefits of Having a Podcast
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In this episode, Kyle discusses the importance of planning, budgeting, and setting expectations for restaurant construction. He emphasizes the need to hire the right team, including a restaurant architect, contractor, designer, and kitchen consultant. Kyle provides industry percentages for budgeting different aspects of construction and highlights the importance of having a contingency fund. He breaks down the timeline for the design phase, permitting, construction, equipment installation, and final inspections. Kyle also shares common pitfalls to avoid, such as underestimating costs, not being clear on local expectations, and lacking backup vendors.
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In this episode, Kyle discusses the process of buying and valuing a restaurant, including the importance of understanding the market and using accurate financial information to determine the value. Plus a detailed explantation of the two most common methods for valuing a restaurant: the gross income method and the seller's discretionary earnings (SDE) method. Plus insights into negotiating the price and financing options.
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On this episode, Kyle discusses the challenges of finding affordable rent for restaurants and offers strategies for finding alternative locations. We also explore the significance of luxury watches in the fine dining industry featured in The Bear Season 3.
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Chef Norman Fenton shares his experiences in the including his journey from working in high-end restaurants to opening his own restaurant, Carino, in Chicago. He discusses the challenges he faced, such as dealing with food waste and finding the right location for his restaurant. Fenton also talks about his passion for creating sustainable and high-quality dining experiences, as well as his future plans for expanding his culinary ventures.
Read what Time Out has to say about Carino!
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Neal Sherman, the CEO of TAGeX Brands, shares his journey in the restaurant equipment industry. He started his career in marketing and worked with companies that installed kiosks and self-serve frozen yogurt machines in supermarkets. Over time, he realized the potential in the aftermarket for restaurant equipment and started his own business.
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Jennifer Ryan shares her journey from launching a restaurant to founding a tech company, Croux, and BLUEROOT. She discusses the challenges, decision-making, and the importance of validating ideas. She emphasizes the need to start small, solve a problem, and stay committed. Her focus is on supporting local communities in the Southeast and the Midwest through both Blue Root and Crew.
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This week I sit down with Michael Ungaro, the CEO of San Pedro Fish Market, and one of the stars of Kings of Fi$h launching on Amazon Prime. San Pedro Fish Market is the largest family restaurant serving 2.5Million people each year and known for the World Famous Shrimp Tray. Now on their fourth generation this legacy restaurant this legacy restaurant empire garners Guinness World Record's,Top Seafood Honors, and 2nd most visited seaside attraction only to SeaWorld, and sells as much beer as Dodger Stadium.
Under Michael's leadership, San Pedro Fish Market has been recognized as one of the Top 10 most instagrammed restaurants in the USA with double digit sales growth since 2008 (excluding 2020) and is on track to top $40 million for 2022. Opened concepts in the neighboring cities of Rolling Hills Estates, Harbor City and on Alamitos Bay, Long Beach. And even created a line of retail products including ready to cook meals, spices and sauces based on the World Famous Shrimp Trays available in their restaurants.
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The recent bankruptcy of Red Lobster has sparked discussions about the risks associated with private equity and sale lease back deals. This conversation breaks down the financial issues of Red Lobster and the lessons it holds for independent restaurant owners. It also highlights the impact of private equity decisions and seafood supply chain controversies on the downfall of the brand.
Takeaways
- Understanding the risks associated with private equity and sale lease back deals
- Consideration of long-term effects of financial decisions
- Consultation with experts for complex financial transactions
Chapters
00:00 The Financial Issues of Red Lobster
05:06 Impact of Financial Decisions on Restaurant Businesses
06:31. Controversies in the Seafood Supply Chain
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Summary
The conversation focuses on scaling restaurant brands and provides tips and insights on what to consider and what to avoid. The speakers, Avi Gorin (CEO & Co-Founder of Marqii) and Sterling Douglas (CEO & Co-Founder of Chowly) share their experiences in helping restaurant groups scale their concepts. The main themes include the importance of data for investors and consumers, considerations for opening additional locations, the role of people in scaling a restaurant, the significance of brand consistency online, and the selection of a tech stack. The conversation provides insights and advice for restaurant owners looking to expand their businesses.
Chapters
02:50 Transitioning from Restaurant Owner to Business Owner
11:41 The Importance of Digital Consistency in Scaling
13:21 Balancing High Standards and Growth
21:35 Challenges and Strategies for Fundraising
22:03 The Role of Data in Restaurant Evaluation
24:01 Considerations for Opening Additional Locations
25:23 The Importance of People in Scaling a Restaurant
28:19 Achieving Brand Consistency Online
32:44 Selecting the Right Tech Stack for Restaurant Expansion
40:30 Prioritizing and Setting Goals for Restaurant Growth
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Francesco Zimone shares his journey from finance to the restaurant industry, highlighting the challenges and rewards of being a restaurateur. He emphasizes the importance of creating a welcoming and immersive experience for customers, and the role of a restaurant in providing a space for people to connect and enjoy themselves. He discusses how he adapted his business during the pandemic by opening a drive-in theater outside his restaurant. Francesco emphasizes the importance of giving back and creating a positive work environment for his employees. Exclusive Partners Want to learn more about Marqii? Check them out here, and instantly level up your digital presence. Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!Connect with Closed Monday Instagram: @closedmondaypodcast Email: kyle@four-turns.comSpecial OffersTake a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.Subscribe & ShareIf you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!--- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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
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- SummaryIn this conversation, Kyle sits down with Matt Wampler, Co-Founder and CEO of ClearCOGS. . Matt and Kyle discuss the resistance to embracing data analytics in the hospitality industry and the role of AI, particularly ChatGPT, in demystifying AI and making it more accessible. ClearCOGS is a technology company that provides AI-driven solutions for the restaurant industry. The company helps restaurants optimize their operations and make data-driven decisions to improve profitability. ClearCOGS offers a user-friendly platform that integrates with existing POS systems, such as Toast, to provide real-time insights and reporting. The AI technology analyzes historical data, trends, and external factors to forecast demand and optimize inventory management. ClearCOGS aims to simplify technology for restaurants and be their co-pilot in running efficient and successful operations. The company envisions a future where AI is seamlessly integrated into the hospitality industry, allowing restaurant owners to focus on creating memorable customer experiences.Takeaways Balancing parenting and work can be challenging, especially in industries like the restaurant business. Data analytics can greatly benefit the restaurant industry by providing insights and improving decision-making. There is resistance to embracing data analytics in the hospitality industry, but AI, such as ChatGPT, is helping to demystify and make it more accessible. AI has the potential to revolutionize various aspects of daily life, including writing children's stories. ClearCOGS provides AI-driven solutions for the restaurant industry to optimize operations and improve profitability. The company's platform integrates with existing POS systems, such as Toast, to provide real-time insights and reporting. ClearCOGS uses AI technology to analyze historical data, trends, and external factors to forecast demand and optimize inventory management. The goal is to simplify technology for restaurants and be their co-pilot in running efficient and successful operations.Exclusive Partners Want to learn more about Marqii? Check them out here, and instantly level up your digital presence. Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!Connect with Closed Monday Instagram: @closedmondaypodcast Email: kyle@four-turns.comSpecial OffersTake a screenshot of yourself listening to the show and tagging @closedmondaypodcast. I'll send you a FREE Closed Monday t-shirt.Subscribe & ShareIf you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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SummaryThis week I sit down with Nick, Carmelo and Sebastian, the neighbohood friends and co-founders of The Taco Project, a taqueria with multiple locations in Westchester & Fairfield County. They discuss their background, how they started the business, the challenges they faced, and their plans for expansion. They also touch on the difficulties of finding new locations and adapting their model. Additionally, they share insights on how they balance work and family life. In this conversation, the hosts discuss the challenges and successes of running a business while balancing family life. They emphasize the importance of supporting each other and trusting their employees. Takeaways Starting a successful business requires a combination of passion, market research, and understanding customer needs. Expanding to multiple locations involves learning from each location and continuously improving the business model. Finding new locations can be challenging, especially in a competitive market with high rent prices. Balancing work and family life requires setting priorities, delegating tasks, and valuing employees. Balancing family and business is a challenge, but with support and trust, it can be managed effectively. Empowering employees and building a strong team are key to running a successful business. Financial responsibility and strategic partnerships are important considerations for growth and expansion. Letting go and thinking ahead are crucial for long-term success in entrepreneurship.Exclusive Partners Want to learn more about Marqii? Check them out here, and instantly level up your digital presence. Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!Connect with Closed Monday Instagram: @closedmondaypodcast Email: kyle@four-turns.comSpecial OffersTake a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.Subscribe & ShareIf you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!--- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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.
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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.
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Priyam Saraswat, co-founder of Vosh.ai, dives into the journey of starting Vosh.ai and how they help independent restaurants thrive. He explains their pivot to a SaaS product and the importance of technology in the restaurant industry. Priyam also highlights their dispute management and review response services, which help restaurants improve their online reputation and profitability. He concludes by sharing their plans for the future and their focus on working with both mid-market and enterprise chains. In this conversation Kyle & Priyam, discusses the changing perception and adoption of technology in the restaurant industry. They highlight how leaders in the industry are becoming more open to adopting new technologies and how technology can give restaurants a competitive edge. Priyam also shares his approach to social media and content, focusing on adding value and bringing a smile to people's faces. Lastly, he emphasizes the importance of connecting with others in the industry and helping them overcome challenges.
Takeaways
- Vosh.ai helps independent restaurants thrive by providing a technology-enabled virtual franchise model.
- Their dispute management service helps restaurants contest and win disputes with third-party delivery platforms, resulting in increased revenue.
- Vosh.ai's review response service uses AI to automatically respond to reviews, improving online reputation and customer satisfaction.
- The restaurant industry is slowly adopting technology, and Vosh.ai aims to equip restaurants with the tools they need to compete in the digital landscape. Restaurant leaders are becoming more open to adopting new technologies to gain a competitive edge.
- Social media is a powerful platform for building connections and receiving feedback from customers and industry professionals.
- Adding value and bringing a smile to people's faces through content can help create a positive brand image.
- Connecting with others in the industry and helping them overcome challenges is essential for the overall growth and success of the restaurant industry.
Chapters
00:00 Introduction and New York Trip
03:00 Starting Vosh.ai and Helping Independent Restaurants
09:00 Pivoting to a SaaS Product
13:00 Working with Restaurant Chains
17:00 Dispute Management and Review Response
26:00 The Importance of Technology in the Restaurant Industry
29:00 Future Plans and Expansion
30:19 Changing Perception and Adoption of Technology
33:02 Social Media and Content Strategy
36:27 Connecting with the Industry and Helping Others
Exclusive Partners
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Dr. Anne McBride, Vice President of Programs at the James Beard Foundation, discusses the findings of a comprehensive survey conducted by the foundation. The survey gathered responses from chefs across 44 states and highlighted the challenges faced by the restaurant industry, including rising food costs and fluctuating customer numbers. McBride emphasizes the importance of digital presence and content creation for restaurants to connect with customers beyond their physical locations. She also discusses the impact of increased consumer education and the focus on customer experience. McBride highlights the advocacy work of the James Beard Foundation and the resources available to support independent restaurants.
Takeaways
The James Beard Foundation conducted an in-depth study that gathered responses from chefs across 44 states, highlighting the challenges faced by the restaurant industry.
Restaurants can cope with rising food costs by adopting strategies such as selling products like salad dressings and leaning into content creation and social media presence.
Increased consumer education plays a significant role in shaping the future of the industry, as customers become more aware of the factors impacting prices and operations.
Operators should prioritize the customer experience to create a loyal customer base and increase revenue.
The James Beard Foundation provides resources and advocacy for independent restaurants, including webinars, events, and initiatives focused on mental health, financial literacy, and wellness.
Chapters
00:00. Introduction and Overview
01:04. In-depth Study by James Beard Foundation
02:04 Challenges Faced by Restaurants
03:36 Importance of Digital Presence
04:50 Trends in the Restaurant Industry
05:36 Fluctuating Customer Numbers
06:38 Coping with Rising Food Costs
07:20 Increased Consumer Education
08:17 Focus on Customer Experience
09:25 Importance of Self-Care for Operators
12:48 Key Takeaways from the Report
18:21 Adapting to Rising Rents
20:23 Advocacy Work by James Beard Foundation
23:39 Upcoming Events and Initiatives
29:08 Importance of Resources for Independent Restaurants
29:31 Final Thoughts and Closing
Download the JBF Industry Report here.
JBF's Industry Support Page
JBF Industry Support Newsletter
JBF's Virtual Education Library
Upcoming events/initiatives, including:
- 1/16-1/17: Financial Literacy Workshop for Women
- 1/22-2/19: Winter Wellness series
Additional programs
- Women’s Entrepreneurial Leadership (WEL)Winter Wellness series
- Opportunities to advocate for industry change
- Scholarship, Grant, and Tuition Waiver offerings
Exclusive Partners
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- Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!
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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
- Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
- Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
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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.
- 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.
- 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.
- 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.
- Stay Hydrated: Understand the critical role of water in maintaining optimal body functions and how it can subtly yet significantly influence your professional performance.
- 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.
- Saying No: Master the art of declining gracefully. Learn how avoiding overcommitment is essential in preventing burnout and maintaining peak performance.
- Reduce Stress: Identifying and tackling stressors head-on can revolutionize the way you handle business challenges. We'll share effective strategies for stress management.
- 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.
- Set Working Hours: We discuss the importance of defining specific work hours to create a healthy boundary between your personal and professional life.
- Getting Enough Sleep: Lastly, we emphasize the non-negotiable necessity of sufficient sleep for recovery, productivity, and maintaining a sharp entrepreneurial mind.
Exclusive Partners
- Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
- Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Connect with Connecteam!
Connecteam simplifies everyday work with "desk-less" teams and keeps them connected, so you can focus on growing the business. Click here to learn more.
Subscribe & Share
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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
- Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
- Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE!
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Connect with Connecteam!
Connecteam simplifies everyday work with "desk-less" teams and keeps them connected, so you can focus on growing the business. Click here to learn more.
Subscribe & Share
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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
Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
Connect with Zack & Ovation!
- Instagram
- LinkedIn -
- Ovation Up Podcast
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Connect with Connecteam!
Connecteam simplifies everyday work with "desk-less" teams and keeps them connected, so you can focus on growing the business. Click here to learn more.
Subscribe & Share
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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
Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
Connect with Andy!
- Instagram
- LinkedIn
- Podcast
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Connect with Connecteam!
Connecteam simplifies everyday work with deskless teams and keeps them connected, so you can focus on growing the business. Click here to learn more.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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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
Want to learn more about Marqii? Check them out here, and instantly level up your digital presence.
Connect with Marqii
- Website
Connect with Avi
- LinkedIn: Avi Goren
- Email: avi@marqii.com
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Connect with Connecteam!
Connecteam simplifies everyday work with deskless teams and keeps them connected, so you can focus on growing the business. Click here to learn more.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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Connect with Closed Monday Instagram: @closedmondaypodcast Email: kyle@four-turns.comSpecial OffersTake a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.Subscribe & ShareIf you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!--- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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
- Instagram: @craftycowwi
- TikTok: @craftycowwi
- LinkedIn: Devin Eichler
- Website: www.craftycowwi.com
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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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
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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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!
- Link to purchase "The Restaurant Marketing Mindset"
Connect with Chip
- Instagram: @chipklosecoaching
- The Restaurant Strategy Podcast
Connect with Closed Monday
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Next Episode Teaser
Stay tuned for next week's episode to discuss buying a home as a restaurant owner.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
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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
- DAVO
- Marqii
- Ovation
- 7Shifts
Connect with us
- Instagram: @closedmondaypodcast
- Email: kyle@four-turns.com
Special Offers
Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.
Next Episode Teaser
Stay tuned for next week's episode where we'll discuss buying a home as a restaurant owner.
Subscribe & Share
If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
That's a wrap for this episode. Keep your grind going, and remember, your real work week starts on a Tuesday when you're "Closed Monday."
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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.
Get started today and tell them you heard about them on the Closed Monday podcast!
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:
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Instagram
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YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
--- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
FREE CLOSED MONDAY MERCH!
Headover 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. Have you noticed that the line between restaurant meals and your grocery store's prepared food section is blurring? In his episode as we dissect the fierce competition for what ends up on your dinner plate. Supermarkets are upping their gourmet game, serving ready-to-eat meals that give restaurants a run for their money. So how do you protect your business? We'll talk trends, innovations, and the underlying forces that have both industries hungry for dominance.
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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
- Instagram
- YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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
- Single Tree BBQ on Instagram
- Single Tree BBQ on TikTok
- Single Tree BBQ Website
- Single Tree Nation Podcast
Q&A Episodes!
Got a burning question or two for our monthly Q&A? Start up? 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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
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Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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!
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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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!
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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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!
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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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
- Tony & Pete's on Instagram
- Tony & Pete's Website
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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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!
Got a burning question or two for our monthly Q&A? Start up? 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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
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:
- Howard Solomon's LinkedIn
- Solomon Leader's Website
- Follow Howard on Instagram
Q&A Episodes!
Got a burning question or two for our monthly Q&A? Start up? Expansion? Operations? Marketing?Submit your questions at kyle@four-turns.com
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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:
- YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
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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.
To submit your questions, email me 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.
Schedule a call with their customer success team, and tell them you heard about them on the Closed Monday podcast!
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:
-
Instagram
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YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
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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.
To submit your questions, email me at kyle@four-turns.com
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:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
Title: "Conversations with a Craft Butcher Franchise Pioneer | Greg Snyder, Owner - Southern Steer Franchising"
In this episode of Closed Monday, I chop it up with Greg Snyder, founder and President of Southern Steer Franchising based out of Clearwater, Florida. Prior to that, he spent most of his corporate career in the restaurant industry, including over 20 years with Bloomin’ Brands. In his final seven years with Bloomin’ Brands as a Managing Partner for Bonefish Grill, he was awarded Partner-of-the-Year four times. Mr. Snyder’s corporate restaurant experience provided the framework and foundational disciplines he used to develop and grow the Southern Steer brand.
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.
Links and Resources:
-
Southern Steer Website
-
Learn more about becoming a Southern Steer franchisee
Connect with the show:
-
Instagram
-
YouTube
Remember to rate, review, and subscribe on Apple Podcasts & Spotify. If you enjoyed this episode, share it with your friends who might find it useful. Your support helps us continue bringing you the best in restaurant industry content.
Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
This year at the National Restaurant Association Show in Chicago, I had the pleasure to speak with Brittney Yarbrough, Director of Strategic Partnerships & Programs at Atmosphere TV, to discuss how Atmosphere (@atmosphere.tv) helps restaurants take on the challenge of keeping customers engaged when they are in your restaurant.
As a marketing expert with ten years of experience, Brittney has helped numerous businesses develop successful marketing strategies. Her passion for customer experience and dedication to the field led her to become an Advisory Board Member for the Interactive Customer Experience Association in 2022. Starting her career at the age of 12 in her Grandmother's British tea room, Brittney's unique background has shaped her ability to create engaging marketing campaigns that resonate with audiences.
Atmosphere is a company that offers entertainment solutions and recognized the opportunity to reach captive audiences in also venues like doctor's offices and laundromats during the pandemic. By diversifying their offerings, they prevent boredom and aimless scrolling, effectively promoting brand visibility for both corporate entities and smaller franchise locations.
Connect with Atmosphere
Atmosphere TV here.
Sign up and waive the setup fee by entering the code KYLE
Atmosphere TV Instagram - https://www.instagram.com/atmospheretv/
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"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:
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Unconventional working hours, high stress during peak times, and the need for constant connectivity pose unique challenges for restaurant owners.
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Real-life anecdotes from industry professionals provide an intimate look into the struggle of achieving work-life balance.
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Potential negative effects on family life due to the demands of running a restaurant.
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The importance of setting boundaries between work and family time, including strategies like 'family time' slots and communication rules.
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Delegation, prioritizing tasks, and using productivity tools can help balance family life and restaurant management
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Personal and professional support networks can ease the burden of balancing multiple roles.
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Strategies for keeping strong familial relationships despite a busy schedule.
Click HERE to join The Closed Monday Community!
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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:
Are you a restaurant owner looking to expand? Your location can make or break your success. Don't risk your dream on a bad lease. Click here to download my eBook 'Never Lease A Sh&tty Restaurant Space.' The step-by-step process and resources will help you make an informed decision instead of an emotional one.
If you prefer personalized guidance - book a FREE 15-minute consultation with me today to discuss your specific needs and challenges. I only have three slots per week, so book that time now!
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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.
Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.
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Looking for restaurant tech? Check out exclusive offers from our partners:
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a scalable plan that is three times more profitable than the traditional full-service restaurant model. Cali BBQ is working on a plan to repurpose 60 percent of their dining room into a commissary kitchen to service the additional “friendly” ghost kitchens they plan to add over the next three years.
Shawn Walchef also hosts two video and audio podcasts Digital Hospitality & Restaurant Influencers, which are just one facet of his burgeoning media empire that also includes content creation, consulting, and more services to assist others in their digital evolution. He strives to help fellow entrepreneurs learn the right tools and strategies to unlock endless opportunities for new businesses.
Follow Shawn :
Instagram - https://www.instagram.com/shawnpwalchef/
TikTok - https://www.tiktok.com/@shawnpwalchef
LinkedIn - https://www.linkedin.com/in/shawnpwalchef/
Special thanks to the team over at DAVO for the gifting the tickets to The National Restaurant Association Show.
DM for your chance to win!
Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.
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✅ Website: http://kyleinserra.com
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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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.
Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.
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✅ Instagram: http://www.instagram.com/kyleinserra
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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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:
Pat Cobe
Pat Cobe is a senior editor at Restaurant Business, a B2B publication for the restaurant industry. She covers the menu beat, writing about food and beverage trends, the research and development behind menus and profiles of chefs and restaurateurs. Pat also hosts Menu Feed, a biweekly podcast that covers a wide range of menu topics through interviews with chefs and operators. Previously, Pat worked at Hearst Magazines as an executive editor for special publications. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. Pat has served on the Les Dames d’Escoffier board for both the New York and Chicago chapters and has chaired the scholarship committee. She also serves as a longtime judge for the James Beard Media Awards.
Katie Belflower
Katie Belflower is an Associate Editor at Technomic, a Winsight Company. She tracks and analyzes current and predictive menu and concept trends and data for both the U.S. and Canada. In addition to contributing to reports and newsletters, Katie also presents various webinars and at conferences for the U.S. and Canada markets
Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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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.
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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.
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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.
Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate.
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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Jason Berkowitz is currently the CEO and Founder of Arrow Up Training - restaurant safety, compliance & leadership in one easy toolkit. Their programs have become standard practice for independent restaurants, top companies, and large-scale corporations. Jason has opened over 50 restaurants, created training programs for some of the top global chefs, served as VP of Operations for Umami Burger, COO and Partner for Tocaya Organica and Toca Madera, and is a founding board member for The Independent Hospitality Coalition in Los Angeles.
Jason's the author of 'Please Don't Sleep With The Host & 49 other tips for managing a profitable, functional restaurant.'
Click below to save $25 off your ticket to The National Restaurant Association Show!
http://nationalrestaurantshow.com/mmr
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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.
Click below to save $25 off your ticket to The National Restaurant Association Show!
http://nationalrestaurantshow.com/mmr
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Exclusive Sponsor - Four Turns - Restaurant Growth Experts
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✅ Website: http://kyleinserra.com
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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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.
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✅ Website: http://kyleinserra.com
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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/
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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
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✅ Website: http://kyleinserra.com
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In this episode, we are joined by Amir Mostavai.
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!
Sempre Oggi
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Marquii
Toast
7Shifts
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Welcome back to The National Restaurant Owners Podcast!
In this episode, we are joined by Amir Mostavai.
Amir is the founder of South Block & local pioneer in bringing cold-pressed juice, smoothies & acai bowls to the DC area. Amir first fell in love with juicing while soaking up rays on a trip to Southern California back in 1998. It wasn’t just any juice that Amir fell in love with… no, it was the fresh, healthful, sustainable, and high-quality ingredients he found while in California. After jet-setting back east, Amir could not find that same freshness in DC. That was when he knew that it was time to bring the juice revolution to his backyard!
In 2004, Amir opened his first Juice Bar at George Washington University, Campus Fresh. This is where Amir refined his brand and discovered the importance of community involvement and connection through the many fundraiser and student activities Campus Fresh was involved in.
In 2011, South Block was born in Clarendon on the sleepy “South Block” side of town. But that block would soon come to life! Amir believed that he could create life out of that sleepy block by giving people an awesome experience and making them feel fantastic through quality healthy food, community connection, and the good vibes they would be serving!
With a mission to build healthier communities, South Block has been moving one block at a time, taking the good vibes and great products to new “blocks” in the DMV! With over a decade of juicing knowledge, South Block is a locally owned and operated juice bar in Northern VA and DC with multiple locations and growing!
Amir has also started a non-profit organization called Fruitful Planet. The mission to provide fruits and vegetables to food-insecure communities & people in need.
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7Shifts
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✅ TikTok: https://www.tiktok.com/@kyleinserra
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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.
Balance Grille has also recently begun franchising, you can find all that information here.
Karamchandani was named to Fast-Casual.com’s Top 24 Fast Casual Executives, while his brand Balance Grille was ranked 33rd overall on the Top 100 Movers and Shakers list, and by process of elimination, Balance Grille was the number one Asian Fast Casual Concept in the country.
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Marquii
Toast
7Shifts
✅ Website: http://kyleinserra.com
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Welcome back to The National Restaurant Owners Podcast!
Are you the one holding your restaurant back? Could be.
In this episode we discuss topics ranging from delegation and feedback to long-term planning, self-care, and technology adoption, our podcast is the go-to resource for restaurant owners seeking to take their business to the next level.
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Ovation
Toast
BentoBox
7Shifts
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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.
Click here to buy your copy of Delivering The Digital Restaurant🍽 Pick up my "One Page Business Plan Builder" here.
🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
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This week, we'll discuss the best ways for restaurants to use data to increase profitability. From menu optimization strategies to targeted marketing techniques and inventory management tips, we'll cover the various ways data can help improve your restaurant's bottom line. Learn how to use customer data to schedule employees more effectively, create personalized offers, and optimize online ordering and delivery. Whether you're a restaurant owner or manager, this video is a must-watch for anyone looking to improve their operations and boost revenue. Don't miss out on these insights and strategies to learn how to use data to take your restaurant to the next level!
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The National Restaurant Owners Podcast is a must-listen for any restaurant owner looking to scale their business. Each week, host Kyle Inserra provides valuable insights and practical advice from successful restaurant owners and industry experts. Each episode covers the latest trends and technologies in the industry, as well as best practices for marketing, operations, and financial management. Whether you're a new restaurant owner or an experienced operator, this show will give you the information and inspiration you need to take your business to the next level.
Subscribe, like, follow, and learn how to optimize your restaurant for growth and success.
In this episode, we discuss the challenges of managing the challenges of dine-in guests and pick-up and delivery orders,
- Creating a seamless customer experience, including clear communication
- Implementing efficient and accurate pick-up processes, such as designated pick-up parking spots and designated pick-up window like Shake Shack
- Training staff on best practices for handling pick-up orders, including proper packaging and order accuracy checks
- Continuously gathering and analyzing customer feedback to improve the pick-up experience.
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🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
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Adam Weiss is the founder and creator of plant-based QSR Honeybee Burger based in Los Angeles. Adam is a 20-year veteran of Wall Street and has been a principal, co-founder and consultant to multiple businesses across several market cycles and asset classes.
Industries and projects he's been involved with include traditional liquid market funds, digital assets, film financing, food /ag tech, CPG, consumer finance and real estate.
Adam established Merkle Tree, his consulting practice, 5 years ago to manage various consulting engagements with a broad range of companies including Coinbase, the cryptocurrency trading company.
Adam has built Merkle tree into one of the leading ERTC consulting firms in the country. His specialty expands beyond food and beverage and CPG, though he is especially experienced in those sectors.
In this episode, we'll dive into the details of Employee Retention Tax Credit (ERTC) and how it can help restaurants stay afloat during the COVID-19 pandemic.
We discuss the eligibility requirements, how to apply, and the potential benefits for employers and employees. If you're a restaurant owner or manager, don't miss out on this valuable resource for keeping your staff on board. Tune in to learn more about the ERTC and how it can help your restaurant weather the current crisis.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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In this episode, we discuss building a scalable restaurant business in 2023. From concept development to menu creation, marketing strategies and more, we cover all the essential elements of starting and growing a successful restaurant. With expert advice and exclusive insights, this show is the ultimate guide for anyone looking to grow their business in the new year.
🍽 Pick up my "One Page Business Plan Builder" here.
🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
🍽 Join my weekly "Restaurants + Real Estate" Newsletter - here
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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This week I wanted to share some highlights from previous episodes to help you become a more efficient leader in 2023 - and beyond.
You're going to hear great insight and advice from my conversations with
Russ Rosenband - The Lot Next Door
Tiffany Helton - Online Restaurant Academy
Roger Beaudoin - Restaurant Rockstars Podcast
Michael Shatzberg - Branded Hospitality
Chip Klose - Restaurant Coach
Molly Engelhart - Sage Plant Bistro & Brewery
Matthew Stockard - Chef/ Cannabis Infusion
Dan Utner - Kitch
Jordan Boesch - 7Shifts
Dok Kwon - CupBop
🍽 Pick up my "One Page Business Plan Builder" here.
🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
🍽 Join my weekly "Restaurants + Real Estate" Newsletter - here
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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Dok Kwon and his partner Jung Song are both Korean immigrants, say they’re living the American dream.
Their concept, Cupbop, started out of a food truck in 2013, and today, it’s a restaurant operation with 40+ locations across six U.S. states, and 100 locations in Indonesia. Incredible story and tons of real-world insight from a brand that knows a thing or two about what it takes to a concept.
And, they just started franchising - learn more here.
They also happen to have some of the best restaurant content on TikTok! Check it out!
🍽 Pick up my "One Page Business Plan Builder" here.
🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
🍽 Join my weekly "Restaurants + Real Estate" Newsletter - here
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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Danny Klein is the Editorial Director at QSR and FSR magazines, two of the restaurant industry’s leading trade publications and part of the WTWH Media portfolio of brands. QSR is celebrating its 25th year in business and continues to serve as a leading resource for franchisees, executives, and thought leaders throughout the food service world. FSR, founded 10 years ago, covers the full-service sector. A graduate of the University of Florida College of Journalism and Communications, Danny spent more than a decade covering high school, college, and professional sports throughout Florida before joining the company as the associate editor of FSR magazine in 2015. A Brooklyn, New York, native, he lives in Chapel Hill, North Carolina, with his wife, Lindsey, basset hound Maggie, daughter, Audrey, and son, Dean.
🍽 Pick up my "One Page Business Plan Builder" here.
🍽 FREE ebook - "Never Lease A Sh*tty Restaurant Space" - here
🍽 Join my weekly "Restaurants + Real Estate" Newsletter - here
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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Dan Unter is the CEO and Co-Founder of Kitch. Looking for commercial space for your DTC brand or ghost kitchen? Or maybe you want to test a new market for your restaurant without shelling out a ton of cash? Kitch has grown its supply of unused or underutilized kitchens from 200 in 11 markets to over 2000. They have developed strong partnerships with restaurateurs, hoteliers, and ghost kitchens, all over the country to serve 6000+ operators looking for new ways to grow their concepts. No payment upfront, no promises made, no BS. Exclusive Sponsor PlateIQ - Save 25% off your implementation fees by requesting a demo and mentioning the show - click here to get started.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
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Running a restaurant these past couple of years has been tricky, to say the least. However, one of the best things to come out of the pandemic has been all the technology designed to make your restaurant more efficient and make you more money - but how do you choose? It's not easy, and it can be overwhelming to decide.
In this episode, I'll dive into some of the restaurant technology I'm a fan of and how I think it can work for your restaurant in the coming year.
Here are links to some of the technology mentioned in this episode:
Point of Sale
Toast
Employee Scheduling and communication
7Shifts
Entertainment
AtmosphereTV
Websites
BentoBox
Guest Communication
Flodesk
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
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My guest today is MOLLIE ENGELHART - the owner and Executive Chef of Sage Plant Bistro a growing group of plant-based organic comfort food restaurants in the greater Los Angeles area. She operates a 17-acre organic farm, Sow a Heart, focused on regenerative agriculture and recently starter a much larger project in Bandera, Texas called Sovereignty Ranch.
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🍽 Pick up my "One Page Business Plan Builder" here. A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Jordan is the founder and CEO of 7shifts, a team management platform that helps restaurants manage their workforce. 7shifts began as a simple tool to help his dad manage the work schedule at his Quiznos franchises and has since evolved into one of the leading restaurant team management platforms. 7shifts is used by over 35,000 restaurants worldwide and trusted by over 700,000 restaurant professionals. He is on a mission to simplify team management and improve restaurant performance.
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Today’s episode of The National Restaurant Owners Podcast is brought to you by 7shifts, a team management platform built specifically for restaurants. It’s your secret weapon to understand your restaurant better, hit labor targets, and keep your team connected. I know how hard it can be to stay organized with schedules and communication - two functions crucial to running a successful restaurant. But 7shifts makes it so much easier. Drag and drop scheduling, in-app communication, tasks, tip management, and more. It has benefits at every single level. Plus, it integrates with your restaurant's other systems, like POS and payroll. Right now, you can get 3 months absolutely free.
Get started at www.7shifts.com/national-restaurant-owners-podcast.com.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Roger is the Founder and C.E.O. of restaurantrockstars.com and the Restaurant Rockstars Academy, an online tool to help restaurant owners and managers crush it in the restaurant business and the host of the popular restaurant/business podcast: The Restaurant Rockstars Podcast. Every week he interviews industry leaders, owners, operators, suppliers, and technology companies to bring you the best tips, tools, and resources to help you run a stronger, more profitable restaurant. Rock Your Restaurant:: A guide to restaurant critical numbers + a complete financial system, including spreadsheets and tutorials, has been sold in over 22 countries.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
After attending business school at The University of Delaware and going to Grad school at the Culinary Institute of America, Aaron Ratner put his education and experience right to work. Immediately after graduating the CIA in Napa Valley, Aaron opened up The Blue Chicken based out of Smorgasburg in NYC. After a successful launch, Aaron continued to expand the brand until March of 2020. When the Pandemic hit, Aaron decided to shut down The Blue Chicken and take some time to regroup and find out what was next. After months of hard work, Aaron decided to launch a brand new burger joint called Paper Plate this past April. After a successful summer of a mobile business, Aaron is excited to be opening up Paper Plate’s first permanent location inside Williamsburg Market in early November.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day-in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content daily on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, affordable menu inspired by his heritage. Bililies now leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture, brand consistency, and high-level strategic partnerships with Delta Air Lines, Goldbelly, and plant-based startup Black Sheep Foods. Souvla has been a San Francisco Chronicle “Top 100 Restaurant”, recipient of the StarChefs award for “Best Concept,” and has been featured in such media outlets as The Today Show, The New York Times, The Wall Street Journal, Forbes, and Bloomberg.Charles moved to California in 2006 and worked for Chef Thomas Keller at The French Laundry and Bouchon Bistro and Chef Michael Mina at his eponymous restaurant and RN74. He holds degrees in Hospitality Management from The Hotel School at Cornell University and Culinary Arts from Johnson & Wales University.
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Exclusive Sponsor Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!! 🍽 Pick up my "One Page Business Plan Builder" here. A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner-operator day-in and day-out allow him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on a daily basis on multiple platforms, and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests. ✅ Website: http://kyleinserra.space ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
John is the founder of 211vc, an investment company supported by founders, CEOs, and senior executives in restaurant and restaurant tech companies. 211vc invests in promising and purposeful consumer and consumer tech companies, especially seeking opportunities to leverage technology to empower the hourly workforce. Pepper has been an angel investor since 2014, with investments in more than 30 start-ups focused on workforce-empowering technology, restaurant-facing technology, and a few special consumer businesses like Athletic Brewing, Spindrift, Free Rain, and Starbird.
John is co-founder and Chief Worker Advocate of Boloco, a New England-based restaurant chain and Certified B Corp founded in 1997 serving Modern Mexican-inspired food and beverages. He is also co-founder of Worthee, an early-stage software project/platform focused on helping hourly workers receive the information they need to rise and thrive. Pepper also co-founded B. Good which grew to 80 units before he and his partners sold in 2017. John currently sits on the boards of Botanica Seattle,
Hone, and the non-profit Positive Tracks.
Pepper graduated from Dartmouth College in 1991 and received his MBA from the Tuck School in 1997 (where he presented the first Boloco business plan). He was elected to the Selectboard of Norwich, VT, in 2017 and was Chairman from 2018-2020.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day-in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content daily on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
A veteran hospitality operator and entrepreneur, Kevin Cox has opened more than seventy restaurants within the urban and suburban markets of New York, Los Angeles, and New Jersey.
After a short stint in commercial real estate, Kevin found his home in the hospitality industry with Umami Burger. In less than three years, Kevin wore many hats as Umami grew into one of the most popular restaurant groups in Southern California with ten locations, as well as launching; LA’s first nouveau “Food Hall” Umamicatessen, multiple CPG SKUs under the Umami brand, 800 Degrees Pizza (now a nationwide chain), and the infamous Red Medicine in Beverly Hills. Invigorated by the opportunity to recreate Umami’s success, Kevin partnered with The Clarke’s Group in NYC, to expand the footprint of their flagship brand PJ Clarke’s and launch a QSR off-shoot. He led the acquisition and repositioning of the Goodburger chain into Clarke’s Standard.
In recent years, Kevin has focused on his consulting business 310hospitality, working with a robust roster of clients both regionally and nationally, including Brother Jimmy’s BBQ Group, Plan Check Restaurants, The Wine Bar Group, and Atlantic Stars Hospitality. With Montclair Hospitality Group, he led the development and acquisitions of numerous brands: pastaRAMEN, Kai Yang, Mochinut, a multi-unit partnership with Sushi by Bou, and eight Ani Ramen locations in the Tri-State. Currently, Kevin is heading the roll-out and expansion of an institutionally-backed hospitality group out of Europe.
Kevin is originally from Wilbraham, Massachusetts. He has a bachelor’s degree from Hobart College where he majored in economics and played defense for the lacrosse team. He currently resides in Manhattan.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day-in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content daily on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Having left the path of a software engineer to choose a more "people-oriented" role, Chad landed a partnerships role at a restaurant technology company. He quickly fell in love with both the job function and the industry he was serving. Years later, after having worked for and partnered with companies providing online ordering, loyalty, reservations, and point-of-sale, he saw the coming tidal wave of blockchain technologies for both their potential and their challenges for the industry he loved. But he knew it would take the right blend of passion, vision, and experience to help restaurants navigate the coming change.
He left behind a job, team, and company that he truly enjoyed to blaze a new trail with a group of bold visionaries hell-bent on our mission to help restaurants enjoy the immense opportunities in Web3 technologies. There is now a community of restaurant people and their fans advancing the mission with him. Now is the time for your restaurant to get on board.
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🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of being a restaurant owner-operator day-in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Your restaurant’s location is more important than your menu and the food you serve. I’ve seen it repeatedly, where an operator identifies a space and signs a lease simply because it’s second-gen, seems like the right size, with reasonable rent. The reality is that there are many more important factors to consider, such as visibility, accessibility, competition, the demographics of the neighborhood, and parking. In this episode, I will outline the exact process I use with some of the most successful restaurant operators in the country. The step-by-step process and the resources outlined here can help you make an informed and educated decision instead of an emotional one.
🍽 Grab your FREE copy of my ebook "Never Lease A Sh*tty Restaurant Space" here.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner-operator day-in and day-out allows him to relate to his clients’ ever-changing needs. He's a digital marketer first, creating thought-provoking content on a daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Eric Huang grew up in a Chinese restaurant in New York. Like most first-generation Asian immigrants, his parents (*ahem) strongly encourage him to steer clear of the restaurant industry. In fact, they wouldn't even allow him to cook at home! Instead, he was introduced to classical music training and had to keep his fingers safe for the cello. Practice made perfect, and Eric was accepted at the prestigious Juilliard School, where he was eventually expelled and worked his way onto the campus at Northwestern University. But the restaurant life called his name. Huang finally enrolled and graduated from The Culinary Institute of America, and his chef career was born.
Eric has an impressive resume, having worked behind the stoves at such renowned New York City restaurants, Café Boulud and Gramercy Tavern, and eventually rising to Sous Chef at Michelin starred the legendary Eleven Madison Park. After 10 years in fine dining, Eric started the process of opening his own restaurant - but Covid-19 had other plans. Huang didn't sit on his hands, though. He began serving up fried chicken as a pop-up at his uncle's restaurant and is now onto his new brick-and-mortar location in Brooklyn with his concept, Pecking House.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Brendan Sweeney is the man with the plan at Popmenu. Popmenu is a full-service marketing and customer engagement platform built for independent restaurants of all sizes. The cloud-based SaaS platform helps restaurant owners give potential guests everything they need to make a dining decision by way of custom-built websites and patented menu technology. Popmenu powers the consumer experience for thousands of restaurants across the US.
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A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Exclusive Sponsor
PlateIQ - Save 25% off your implementation fess, by requesting a demo, and mentioning the show - click here to get started.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Stratis Morfogen has been an innovator in New York City’s hospitality scene for decades. His new book, "Be A Disruptor" provides an unconventional, real-world education for any entrepreneur by sharing how he beat the odds in the cutthroat, mob-influenced New York City restaurant world. Morfogen teaches readers what he has learned about finding business opportunity in any situation, starting new ventures in times of adversity, and succeeding against all odds in one of the most challenging environments in the world. It’s a playbook for entrepreneurs with the page-turning qualities of a memoir. Be a Disruptor is a can’t miss, street-smart education for any entrepreneur, restauranteur, or anyone interested in how the NYC hospitality world really works.
Pick up your copy of his latest book, "Be A Disruptor" here.
And don't forget about "Damn Good Dumplings" available here.
Be sure to follow Stratis & his restaurants on Instagram:
Brooklyn Chophouse
Brooklyn Dumpling Shop
Pappas Taverna
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PopMenu - Save $100 off you first month of PopMenu Answering by clickinghere.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
As a restaurant owner, you know how important it is to stay on top of your bills.
PlateIQ works with over 20,000 restaurants across the country, helping them manage and automate the full life cycle of the invoice process - from General Ledger coding up to and including bill payment
Plate IQ uses OCR “Optical Character Recognition” and Deep Machine Learning to eliminate manual data entry from the accounts payable process. With PlateIQ’s VendorPay you can seamlessly flow from invoice upload to paying your bills.
With Plate IQ Vender Pay, you can also see what is due when. Schedule payments via check/ACH/or Plate IQ Card. Plus, You can even earn cashback on invoices from over 180,000 vendors.
Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because on average they get paid 25% faster.
To learn more - head over to plateIQ.com, hit request demo, and when your done, and ready to sign up, mention you heard about them on NROP and receive 25% off implementation.
Exclusive Sponsor
PlateIQ - Save 25% off your implementation fess, by requesting a demo, and mentioning the show - click here to get started.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Troy Hooper and I met on Clubhouse, and I quickly learned how his 30 years of experience in hospitality was going to make him a fantastic guest on the show, and a friend. His extensive knowledge, and passion for the industry come through every time he speaks! Troy has built several concepts from the ground up, and also redesigns and rebrands existing restaurants and hotels. Some of the names you might recognize, include Hilton, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. He is a operations specialist with a proven track record of top and bottom-line growth all while attracting and training top talent and working to create strong cultures that deliver world-class hospitality.
Exclusive Sponsor
PopMenu - Save $100 off you first month of PopMenu Answering by clickinghere.
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Restaurant Coach with more than 20 years of experience in the industry. A proven track record for developing and implementing systems, programs, and initiatives that diversify revenue streams, increase efficiency, and improve overall profitability. As host of the Restaurant Strategy Podcast, I’m able to impact thousands of operators each week; as a consultant and coach I currently work with dozens of chefs and restauranteurs all around the country to help them expand their customer base and boost business.
Exclusive Sponsor
Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!!
🍽 Pick up my "One Page Business Plan Builder" here.
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Steve Raggiani grew up in his family’s Italian restaurant, worked every job from bus boy to line cook. He started giving critiques to the kitchen at age 6. Now he’s got +12 years of experience in building culturally-relevant brands like Airbnb, Adidas, Espolón Tequila, Google Play, and Live Nation to name a few. The future of marketing is driven by experiences, fueled by data. He knows how to get it done. Steve also enjoys long romantic walks to his next meal. He is also the founder of my favorite food/restaurant app - 8it ! And in true Steve fashion, he is ahead of the curve with the 8it Edible NFT Food Hunt happening next week in NYC.
Follow @8it on IG & TikTok
Register for the 8it Edible NFT Food Hunt here.
🍽My One Page Business Plan Builder: https://stanwith.me/restaurantresource
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Sharing authentic NYC experiences is what @itsyaboymikeoffical is all about. Whether it’s the best kept secrets on where to eat, exciting local events or the eccentricities of city life, It’s Ya Boy Mike keeps followers entertained with entirely unique and entertaining content. Building on his growing influence, Mike welcomes opportunities to work with brands and marketing agencies to promote new products and services. To date, he’s collaborated with Seamless, Revel, the NY Mets, Two Blind Brothers, Solgaard, WISH and many others.
Born and raised in Queens, Mike is a lifelong New Yorker who has seen the city change quite a bit over the years. Through his channels, he loves documenting his adventures and the growth of culture all around. When he’s not making videos and interacting with fans, Mike works as a real estate broker. A dedicated husband and proud father, Mike also enjoys nature hikes and spending time on the beach.
Grab a copy of his book, 99 Places You Must Eat In NYC !
🍽My One Page Business Plan Builder: https://stanwith.me/restaurantresource
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Hassel Aviles has 2 decades of foodservice and leadership experience in the hospitality industry primarily in restaurants, events and entrepreneurship. Early in her career she created Toronto Underground Market (TUM), a large-scale food and beverage festival and incubator designed for food entrepreneurs, chefs and home cooks. From 2011-2014 there were 25 TUM events each one was attended by thousands. It produced enormous tourism and economic impact to the city of Toronto and the entire local food & beverage industry. TUM gave birth to dozens of food brands in the GTA, including restaurants, chef celebrities, food trucks & catering companies creating over 500 new jobs in Ontario. She leveraged it to grow another brand she co-created called La Carnita, now a global restaurant franchise. In 2014, she was part of the small team that developed Toronto’s first local food tech delivery company, Feast as the Culinary Director.
Since then, Hassel has been consulting, public speaking, producing unique culinary experiences and advocating for the hospitality industry in new ways. These days, she is a Principal Consultant at Reunion Inc., an Ovare Group-owned business transformation consultancy. In addition to her role at Reunion, Hassel is the Executive Director of Not 9 to 5, a non-profit global leader in mental health advocacy for the foodservice sector. Through practical education and meaningful community-building, we are reimagining the industry by breaking stigmas and fueling hope.
🍽The National Restaurant Owners Network: https://www.nrop.com
🍽My One Page Business Plan Builder: https://stanwith.me/restaurantresource
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
While living in California, Joe Fontana discovered Nashville hot chicken and was taken by the spicy and trendy recipe. After writing a business plan, the Villa Park native moved his family back to Chicago and two years ago opened the first Fry the Coop in Oak Lawn. The company generated sales of $1.8 million last year and projects revenue to nearly double this year to $3.5 million. Fry the Coop employs 58. Before launching the restaurant, Fontana was a marketing coordinator at a software company. Earlier, he worked at Chicago-area bars and restaurants as a valet, bar back, server, bartender and manager.
🍽The National Restaurant Owners Network: https://www.nrop.com
🍽My One Page Business Plan Builder: https://stanwith.me/restaurantresource
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@kyleinserra
Send in a voice message: https://anchor.fm/restaurantowners/message
Jeffery Weitz has been a General Contractor in both California and Oregon for the past 30 years, and is currently the owner and principal broker for North Rim Commercial Realty. Jeffery and his team specialize in the development of investment retail, hospitality, office & Industrial properties in Portland OR.
Check out the North Rim website here.
🍽The National Restaurant Owners Network: https://www.nrop.com
🍽My One Page Business Plan Builder: https://stanwith.me/restaurantresource
A "recovering restaurant owner" specializing in the strategic growth of emerging restaurant brands across the country. Kyle’s insider perspective of what it means to be a restaurant owner operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. He's digital marketer first, creating thought provoking content on daily basis on multiple platforms and host of The National Restaurant Owners Podcast, a show focused on bringing value to restaurant owners by sharing his insight and experience, with a wide variety of guests.
✅ Website: http://kyleinserra.space
✅ Instagram: http://www.instagram.com/kyleinserra
✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/
✅ TikTok: https://www.tiktok.com/@restaurantresource
Send in a voice message: https://anchor.fm/restaurantowners/message
You can't talk about Garden Catering without talking about their Chicken Nuggets. Their nugget history begins in the mid-1970’s, when the original owner, Lou Iandoli and his business partner opened Garden Poultry in the heart of Greenwich, CT. In 1978, grabbing hold of an opportunity to grow and expand, Mr. Landoli opened under the name of Garden Catering on Sound Beach Avenue; which is now known as their flagship location. Frank Carpenteri Sr. purchased the business from Mrs. Iandoli, along with the secret recipes for Garden Catering’s famous fried chicken and nuggets. He re-opened in late fall of 1991 and gained instant praise, making Garden Catering once again a staple for the community under its new owner.
Recognizing the growing demand for the crave-able menu, Mr. Carpenteri opened several more Garden Catering locations throughout Fairfield and Westchester counties. Keeping the business in the family, our guest today Frank’s son, Frank Carpenteri and daughter now manage the daily operations and plan to spread the nugget love for years to come.
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Laura Green M.Ed, is the Founder of Healthy Pour. Healthy Pour advocates for mental health and wellness initiatives in the food & beverage industry through consultation, presentations, research, and trade engagement. Consultation is rooted in education and available in various capacities: non-profit advising and educational development, organizational leadership training, systems development, and therapeutic consult. It is that aim of Healthy Pour to help communities and organizations within the drinks and hospitality sector to operate to their greatest potential while maintaining healthy and person-centered systems in which people can grow and thrive.
JOIN THE NETWORK!
The largest and fastest growing NETWORK of independent restaurant owners is just getting started!
Click HERE to join!
Connect with us!
Subscribe to my YouTube Channel
Follow the show over on Instagram
Join our mailing list
Catch all the good stuff over on TikTok!
Want to Schedule A One-on-One with Kyle?
Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.
Send in a voice message: https://anchor.fm/restaurantowners/message
Benchmark Sixty is the only service provider in the hospitality space that uses a GROWTH strategy. Rather than focusing on ways to SAVE labor dollars, cut in order to a percentage, Founder & CEO Jim Taylor and his team use a proprietary method based on increasing productivity and out put.
JOIN THE NETWORK!
The largest and fastest growing NETWORK of independent restaurant owners is just getting started!
Click HERE to join!
Connect with us!
Subscribe to my YouTube Channel
Follow the show over on Instagram
Join our mailing list
Catch all the good stuff over on TikTok!
Want to Schedule A One-on-One with Kyle?
Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.
Send in a voice message: https://anchor.fm/restaurantowners/message
George Atterbury is a partner at a new restaurant landing in Miami this November – Klaw. Klaw is the newest concept opening in Miami Fall 2021 that will offer diners the epitome of the surf and turf experience. With the culinary program headed by Chef Tim Elmore, the King Crab served at Klaw comes direct from the rough waters of the artic ocean in the north of Norway straight to the sunny coastline of Miami. The King Crabs will be housed in bespoke aquatic tanks on display in the restaurant. The beef program at Klaw is rooted in the exceptional cattle-rearing program where farmers carefully curate each cattle’s diet, living conditions and age to produce the highest quality beef. Arriving soon to the rapidly growing Edgewater neighborhood, Klaw will revive Miami’s Historic Women’s Club to its former grandeur with interior design by world-renowned designer Martin Brudnizki Design Studio. Klaw will span across three floors in the grand Spanish Renaissance building encompassing a grand dining room with massive colonial-arched windows, private dining space, a theater kitchen and Edgewater’s only rooftop bar overlooking Biscayne Bay.
The largest and fastest growing NETWORK of independent restaurant owners is just getting started! Click HERE to join! Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.
Send in a voice message: https://anchor.fm/restaurantowners/message
Tiffany Helton is the Co-Founder of Stuft Burger Bar and Online Restaurant Academy. She is a veteran hospitality professional and is passionate about helping others.
JOIN THE NETWORK!
The largest and fastest growing NETWORK of independent restaurant owners is just getting started! As loyal listeners of the show, I am offering FREE LIFETIME membership until Friday, March 4!
Click HERE to join!
Connect with us!
Subscribe to my YouTube Channel
Follow the show over on Instagram
Join our mailing list
Catch all the good stuff over on TikTok!
Want to Schedule A One-on-One with Kyle?
Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.
Send in a voice message: https://anchor.fm/restaurantowners/message
Since you guys have supported me, these past few years, I wanted to offer you lifetime FREE access to The National Restaurant Owners Network. An exclusive network of past guests, experienced and successful restaurateurs and other industry professionals. There will also be access to discounted resources and services along with LIVE weekly events, and much, much more!
What you need to do, is head over to my Instagram and DM me your full name and email address, and I'll send you over a link to sign up for FREE.
It's my way of thanking you as a loyal listener of the show - I truly appreciate it, and I hope this adds even more value and helps you run a killer restaurant business.
Send in a voice message: https://anchor.fm/restaurantowners/message
Dale Willerton is the founder of The Lease Coach. Prior to 1993, Dale worked for commercial landlords, but came to realize that it wasn’t landlords who needed his help, it was business tenants. Since then Willerton and The Lease Coach consultants have become America’s #1 Authority on commercial lease negotiating for retail, professional, franchise and office tenants.
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Chef & Founder of Noble Promise. Sakari’s journey began as a McDonald’s grill cook at the age of 15 and has worked his way up to some of the best restaurants in the world, such as Eleven Madison Park, Marea, and Restaurant Ukiyo where he helped gain a Michelin star at the age of 24. Along the journey he has helped open multiple Restaurants and has trained in Europe to expand his Knowledge as a Chef. Sakari has been featured on Food Networks “Chopped” along with being a recipient of CEO and Entrepreneur Gary Vaynerchuck’s Sorcerer
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The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
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Joel Rivas is the founder and CEO of Saint City Culinary Foundation, whose flagship program Heard, focuses on the mental health and wellness of those working in the food & beverage industry. His passion for the sustainability of the men and women working in the food & beverage industry comes from a 20 year career working in restaurants and bars, while seeing a need for mental health resources for those that serve the public everyday. Although Joel is native to Texas, he has spent time living in Mexico City, Portland, and Minneapolis. When he isn’t busy with Heard and Saint City, he’s happiest spending time with his 4 children or in the kitchen cooking for the people he loves most.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Christian P. Árkay-Leliever received his Masters from “Pratt Institute” in New York City. He brings refinement and hospitality to brand experiences. Working as the Director of Strategic Innovation for world renowned architecture firm Skidmore, Owings & Merrill, he had the opportunity to develop his talent for innovation and collaboration amongst many leading companies such as Philips, Hansgrohe and Herman Miller. Having lead the products team at Rockwell Group, Christian merged the power of craft, innovation and production techniques to develop many award winning experiences in products and environments. He has an ability to not only create solutions but to monetize them and offer value, which is key to success today. Christian P. Árkay-Leliever has authored several patents and much of his work has been featured in shows and publications throughout the world. Christian now is founder and creative director for Árkay-Leliever, LLC. based in CT.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Michael Schatzberg, aka Schatzy, Managing Director for Branded Restaurants, and the Founder and Managing Partner of Branded Strategic Hospitality. Michael has over 35 years of marketing, brand development, management and hospitality experience. He started working at Duke’s in 1995, and went on to turn a single concept restaurant into a multi-unit Hospitality Group - opening up a second Duke’s location in Manhattan, and re-branding Big Daddy’s from a 1969 soda shop into a twist on the classic American diner. Michael runs two Big Daddy’s and two Duke’s locations in Manhattan and advises many start-up hospitality technology companies though Branded Strategic.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Since 2008, Jesse has been involved with 100+ commercial investment closings, totaling over 2.5 million square feet, with a total dollar value of over $400 million. Mr. Limon specializes in the sale of national, single & multi-tenant, net-leased investments all over the US. Plus, he's a super cool dude, and is my go to resources for all things crypto and of NFT's.
Follow Jesse over on Instagram, and if your looking to invest in some NNN properties, make sure you check him out on TikTok and of course, LinkedIn.
Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! 7Shifts - Head over to their website, and receive THREE months! Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial! BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Matthew’s culinary career began in 1998 when he opened his first restaurant in Oklahoma. Since then, Matthew has traveled and studied Culinary Arts overseas and throughout the United States. In addition to pursuing his culinary passions, he has also been catering since 2000. Matthew has had the honor of catering for government officials, city officials, and many other high-end individuals.
It’s no surprise then that Matthew has also spent time being a Private Chef for celebrities and athletes.In 2010, while still attending culinary school, he opened a BBQ restaurant in Long Beach with great reviews that he eventually sold later on. He became an American Culinary Federation member in 2010, and has completed several volunteer events with the ACF.
Matthew has won numerous cooking events during his time as a Chef. He’s won BBQ awards, Cajun/Creole awards, and several other awards to date. His overseas experience is powerfully displayed in his finished culinary works. While working for the Hyatt Regency, he ran several of their 5-star restaurants including a Teppanyaki restaurant, Italian restaurant, Japanese restaurant, and even their Las Vegas style buffet restaurant. Matthew is well versed in butchery, training, and menu planning.
Check him out on IG
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Russ Rosenband is the founder of The Lot Next Door, an ideas-driven real estate, hospitality and start-up consulting and investment firm based in Brooklyn, NY. A licensed real estate broker in the state of New York, Russ also works with emerging restaurant/retail brands and their investors on site selection and real estate strategy.
Russ has extensive experience developing distinct destinations and multi-tenant food & beverage outlets across multiple markets such as The Market Line in Manhattan, Building 77 at the Brooklyn Navy Yard, and The Roost in Washington, DC.
Prior to founding the Lot Next Door, Russ served as Vice President of Development at The Prusik Group, a NY-based real estate developer focused on retail and mixed-use assets throughout the tri-state area.
Email Russ - russ@thelotnextdoor.com
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Mike Kelly is the Director of Distribution Partnerships at AtmosphereTV. His career spans across several years in the wine and spirits industry working on behalf of some of the largest spirits brands in the world. Mike joined AtmosphereTV in 2016 (then known as CHIVE TV) as one of the first employees as the concept of audio-free TV content specifically for businesses was created by CHIVE Media Group, who you may recognize from their early days as theCHIVE.com. Since then, fresh off a $100M Series C announcement last week, CHIVE TV has spun off to become known as AtmosphereTV. Home to 50+ content channels built specifically for bars, restaurants, and businesses of all kinds Atmosphere provides a 100% FREE TV service for your business. Their service features several owned and operated channels like CHIVE TV, Happy TV, and BeachBumTV as well as partner channels like Red Bull TV, TikTokTV, America's Funniest Home Videos, Geeks Who Drink Trivia and more. Get AtmosphereTV for your business and have your setup fee waived by using the code KYLE or clicking here: https://atmosphere.tv/partner/nro-podcast "
CHECK OUT ATMOSPHERE TV!
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Matt Plapp is a restaurant marketing guru, CrossFitter, quthor/speaker, consultant, business coach, and dad based out Cincinnati OH. He's owned his restaurant marketing company since 2008 and since then he has helped hundreds of restaurateurs across the country. Matt is also an author, two books in the restaurant marketing field, “Don't 86 Your Restaurant Sales” & “Sell More Slices” and his third book, out now , titled “Restaurant Marketing That Works.”
BUY MATT'S BOOK HERE!
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Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.
Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept SAJJ Mediterranean. While studying engineering in college, Ayoub frequented a local falafel shop that often had a line out the door. He realized that if Mediterranean food could blend great flavors with streamlined operations, there was a strong market (full of hungry people) eager to eat it! After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub and four partners took the plunge, opening the first SAJJ location in Menlo Park in 2012. At the opening, Ayoub was approached and asked “How long have you been open?” Ayoub’s cheerful response of “45 minutes!” was met with disbelief, then, “Can I invest?”
As SAJJ has grown in the last 9 years, Ayoub never took his eyes off the product: high-quality, fresh food that was also approachable and transparent. He realized that people want convenience and speed without sacrificing a culinary experience, which is why SAJJ uses a customize-your-own service model. Ayoub knew that “Mediterranean food” covers a wide variety of geographic regions, and the cuisine is often adjusted to meet the local palate. In Paris’ Latin Quarter, for example, falafel and shawarma sandwiches are paired with french fries, which SAJJ offers. Keeping in the spirit of this culinary localization, ingredients like kale and avocado adapt Mediterranean food to the California palate. Ayoub also understood that customers want to know what they’re eating, and where their food comes from. Early on, SAJJ adopted a policy of transparency and formed partnerships with local farmers and bakers to source fresh produce and bread. In fact, each SAJJ restaurant proudly and prominently displays a large map of California that shows exactly where that location gets their produce. This customizability, localization, and transparency of SAJJ’s offerings makes Mediterranean food convenient and approachable.
Under Ayoub’s strategic leadership, SAJJ Mediterranean has grown from that single brick-and-mortar location into a growing network of 15 restaurants and additional food trucks offering catering and event services. Ayoub plans to use his background in entrepreneurship, and his longtime love of Mediterranean food, to continue expanding SAJJ Mediterranean into a trusted restaurant brand that brings fresh, healthy Middle Eastern eats to those around the globe.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Send in a voice message: https://anchor.fm/restaurantowners/message
Monte worked in the restaurant industry since he was 15 years old and has over 20 years experience as a restaurant manager. Rising from bar manager, service manager, kitchen manager to GM for Wolfgang Puck in the first four years in management. During his time with Wolfgang Puck he was featured in David Steadman’s book Beverage Biz is Show Biz.
His restaurants were consistently named in best of categories of several Nashville magazines in reader and writer polls. His successful stewardship of these restaurants got him featured in Nashville Wine Press, The Tasting Panel, Restaurant Business Magazine, Nashville Scene, and many other publications. One of those restaurants was Acme Feed & Seed (the 31st highest grossing restaurant in the country at $18,500,000.) He later became Director of Opera-ions overseeing four restaurants including Acme. And he did it while maintaining work/life balance.
Today, Monte is an expert restaurateur, restaurant coach, thought leader, author, and speaker. He works with restaurant owners and executives all over the country to maximize the success of their restaurant empire while still maintaining work/life balance. His proven system focuses on People, Product, Systems, Sales, and Profits.
If you would like to schedule a complimentary call t with Monte please email him at hashtagrestaurateur@gmail.com
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Chris Wyland is an accomplished franchise development and business professional with a track record of successfully connecting experienced multi-unit operators with franchise concepts. Chris began his career in the professional sports industry having worked in the front office for both the California Angels Baseball and the Los Angeles Kings Hockey sports franchises. From 2011 to 2019 he helped create and franchise multiple concepts where he served as CEO, VP of Franchise Development, and as an independent franchise consultant. Most recently he has held the title of Franchise Sales Director for Capriotti's Sandwich Shops and Slim Chickens.
Chris and his wife Dawna live in Huntington Beach, CA. They have 4 children- Alexis, Austin, Kaylah & Kingston. Outside of the office, he is committed to spending time with his family, hiking, sports, traveling, and attending live music events. Chris attended Portland State University where he played football and received a Bachelor of Science in Business Administration and Sports Marketing.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Craig Barber is the CEO of Restaurant Growth Services, with several years of experience as a C-level executive for a multi-concept franchisor along with owning a franchise while serving as board chair for the franchisee association provides unique insight into the opportunities (and challenges) of franchise relationships. Have served on the boards of a public company, private equity owned companies and the franchisee association of a large (1,500+ unit) mid-scale restaurant concept.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Adam Weiss is the CEO + Director of Honeybee Burger, a mission driven, plant-based, QSR concept two locations ( 3rd on the way) in Los Angeles, California.
Adam's goal is to focus on businesses that can change the world for the better with a primary concentration on Food-and Agricultural Tech related businesses that can leverage new and disruptive products, and technologies in order to reduce the impact and use of animals in the food chain.
In 2018, when he came up Honeybee Burger, a brand that is quickly establishing itself as a platform for new and emerging plant-based brands including Impossible Foods, Beyond meat, Just Egg, and Eclipse Foods.
Honeybee has recently raised more than a million dollars on START ENGINE, to assist Adam, and the Honeybee brand in growing nationally, through small-footprint brick and mortar locations, virtual kitchens to broaden delivery, and franchising.
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
7Shifts - Head over to their website, and receive THREE months!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees.
Send in a voice message: https://anchor.fm/restaurantowners/message
Matt Forbush's background in franchise operations began in 2007 when he took over his first Auntie Anne’s location. Over the last 9 years, Matt has owned and operated 12 franchise locations and small businesses, including Auntie Anne’s, Cinnabon, and Otter’s Chicken Tenders. In addition to working at a management level within these stores, Matt has held positions with Chick-fil-A and Firehouse Subs, truly learning the industry from the ground up. Matt’s passion for the franchise industry and for entrepreneurship led him to the Nashville Entrepreneur Center, where he completed a project focused on the Marketing Return on Investment tied to the franchise industry. Matt later conceived and developed zignyl, a software made by franchisees for franchisees
Check out zignyl here, and make sure you're following them over on Instagram!
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Support Our Sponsors
The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial!
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Ryan Baggott is an award-winning digital marketing expert from Savannah, Georgia. He currently lives on Hilton Head Island, South Carolina where he’s had a successful digital marketing consultancy for 13 years. In 2020, Baggott released his revolutionary app called Tap The Table.
Since it’s release, Tap The Table has assisted in generating over $25M in trackable reviews for clients. Although originally developed for restaurants, TTT is now powering digital marketing initiatives in nearly every industry including Restaurants, to Real Estate, and Manufacturing.
Reach out the Ryan and his team by shooting them a DM over on Instagram.
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The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
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Andrew spent 15 years working his way through the competitive ranks of New York City’s financial sector. In 2004, he left his position as Head of a Global Fixed Income Derivative Desk at National Australia Bank to pursue a career path aligned with his values. Andrew launched Rush Bowls in 2004 with a vision to create a place where people could eat healthy and enjoy the unadulterated and organic elements of the earth.
Click here to find the Rush Bowls nears you!
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The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$!
Atmosphere TV - Code Kyle
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Send in a voice message: https://anchor.fm/restaurantowners/message
Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. https://calibbq.media
As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a scalable plan that is three times more profitable than the traditional full-service restaurant model.
Cali BBQ is working on a plan to repurpose 60 percent of their dining room into a commissary kitchen to service the additional “friendly” ghost kitchens they plan to add over the next three years.
Shawn Walchef also hosts the weekly video and audio podcast Digital Hospitality, which is just one facet of his burgeoning media empire that also includes content creation, consulting, and more services to assist others in their digital evolution.
He strives to help fellow entrepreneurs learn the right tools and strategies that will unlock endless opportunities for new business.
Make sure you are following him on Instagram & TikTok- @shawnpwalchef.
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Ken McGarrie is the co-founder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential. Ken has successfully run several restaurants, bars, and entertainment-based venues with a relentless focus on hospitality. He has helped to launch several new concepts and train hospitality leaders throughout the U.S. and Canada.
Ken is also the author of The Surprise Restaurant Manager.
Pick up a copy of his book here.
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Jensen is a fifth generation Chef and Restauranteur. His family have owned restaurants since the year 1900! This Southern California boy grew up surrounded by great food and even greater people to inspire him.
Now calling Denver, Colorado home he is hyper-focused on his dedication to bringing value to the people working within the hospitality industry. His work as a storyteller, consultant and brand developer have lead to some of the most unique concepts (and products) in the market delivering on the promise of hospitality to both internal and external guests.
Check him out here:
The Best Served Podcast
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Daniel Estrada is the co-founder & CEO of 86 Repairs a subscription service that manages the entire repair process for restaurant groups. With 86 Repairs, restaurant owners can focus their time, money, and energy on what they do best and let them take care of the repairs in your restaurant. Their service includes 24/7 support from our expert team, actionable insights to improve back-of-house operations, and complete management of the service process.
Check out how it works!
How It Works - 86 Repairs
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Donald is The Restaurant Coach™, named to the list of Definitive Restaurant Experts and one of 23 Hospitality Experts to Follow on Twitter. He is the leading international trainer, speaker, author, and coach on how restaurant owners, operators, and culinary professionals go from just good to becoming outstanding. He is a sought-after advisor in the areas of: leadership, branding, social media marketing, culture, operations, restaurateur mindset, team development, behavioral dynamics, productivity & peak performance. His first book Your Restaurant Sucks! Embrace The Suck. Unleash Your Restaurant. Become Outstanding.is an international bestseller and is available on Amazon and on Audible.
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Atul Sood is the Chief Business Officer at Kitchen United. Kitchen United is a GV (formerly Google Ventures) backed startup in the ghost kitchen space, transforming the restaurant industry by enabling brands to be more proximate to their customer base for off-premise dining. Atul leads lead strategic relationships for the company including investor discussions, restaurant brand partnerships, and conversations with partners across the food delivery ecosystem. Kitchen United currently has 6 facilities open in Chicago (x2), Los Angeles (Pasadena), Austin, Scottsdale, and San Jose.
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Bruce Irving, the Founder of Smart Pizza Marketing is one of the foremost experts on pizza marketing, working with restaurants across the country to help them find more customers and turn them into repeat customers.
Bruce, like me is a former pizza/restaurant guy - out to share his story and provide valuable insight. It was way back in 2015 when I was running my own pizzeria/restaurant when I stumbled upon Bruce and his podcast. I would listen every week when I went for my run, and was fortunate to be a guest on his show in 2016!.
If you haven't gave his show a listen - do so immediately after this episode!
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Aaron founded The Culinary Edge, the leading food & beverage innovation firm, to help companies with actionable strategic, culinary and operational solutions. Current and past clients include Starbucks, Sweetgreen, McDonald's, Hyatt, First Watch, Curation Foods (Eat Smart), AMC Theaters and many more, plus 25+ co-created global and local restaurant brands.
Aaron leads TCE Ventures that hatched Starbird Chicken, TCE's first self-envisioned and self-operated concept. Starbird Chicken opened to critical acclaim with the Breakout Brand Award from Nation's Restaurant News, and has 6 Bay Area locations, including Terminal 1 at SFO and Levi's Stadium.
Aaron is also the co-founder of Pacific Catch, a WestCoast Fish House with 10 locations operating in Northern California. Aaron actively serves on the board of directors providing innovation and thought leadership to the brand.
Aaron proudly gives back to the industry as Director Emeritus of the California Restaurant Association and the former Chairman of the board of the California Restaurant Association Foundation.
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James Mallios currently owns and operates Amali in NYC, Bar Marseille in the Rockaways, Calissa in Water Mill (Hamptons) and Juniper in Westbury and is a frequent guest on NBC, Fox Business, Bravo, CBS, and Good Day New York. He has been invited to speak at Columbia Law School, Hunter College, and the 92nd Street Y on various restaurant matters. James is a board member of the New York City Hospitality Council, the NYC Hospitality Alliance, RAISE, and the East Midtown Partnership. James graduated from Fordham Law School in 1999 and Cornell University with distinction in 1996. After leaving a career in the law, he opened Amali in 2011 in partnership with a restaurant group with a 30-year history of operations in New York City.
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A few months into the COVID-19 pandemic, Jarrod Fox and Taylor Lintz decided they wanted to bring back the joy of entertainment their community was lacking. With inspiration from an outdoor movie theater, Jarrod figured if people can get together and socially distance themselves to watch a movie, he could find a way to do the same with a bar. His idea, TailGate Outdoor Sports Bar, grew larger as he approached a few venues with the concept. Taylor quit her full-time day job to take over operations and help invest in the bar, and the rest is history.
TailGate Outdoor Sports Bar was made with COVID-19 in mind to create a one-of-a-kind bar and entertainment experience. Each table fits up to 10 guests, has its own heater when needed, 65” TV, QR Code for contactless food and beverage orders, and hand sanitizing station. Parties sit 7-8 feet apart or have plexiglass to keep a safe distance while enjoying live music, sports, food, and drinks.
The two have been dating for about 2 years and have a cute little dog named Basil, who you will see running around the bar. If you see her, please give her belly rubs, she loves them! And feel free to bring your dogs as well, the bar is called TailGate for a reason!
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Chad Coulter is the Founder and CEO of Biscuit Belly - a chef-driven fast-casual breakfast spot inspired by the biscuit sandwiches he grew up eating in his home state of Georgia. Chad began his career as a clinical pharmacist - teaching at a small College of Pharmacy in Lousiville and rounding in an academic medical center, until 2011, when he was struck with an entrepreneurial itch. He went on to start a paint and sip business, and in 2014 opened his first restaurant, LouVino - a small plates and wine bar restaurant which he eventually grew to five locations before starting Biscuit Belly. Biscuit Belly currently has four locations in Louisville as well as one location in Evansville, Indiana. But they have much bigger plans ahead. Chad and his team looking to add both corporate and franchise units across the country - spreading the love that only a warm biscuit can provide!
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The Dos behind Dos Croquetas. Executive Chef Vicky Carballo & Co-Founder Alec Fernandez were both born & raised in Miami, FL. Vicky focuses on menu and R&D, while Alec focuses on marketing and business development. Founded in 2016 Dos Croquetas started as pop-up serving customers all over Miami FL and opened its first brick and mortar in Westchester, FL in 2019. Dos Croquetas ships its handcrafted croquetas all over the nation with overnight shipping and has plans to open an additional brick and mortar in early 2022.
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From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only sells or scales”. Over the past decade, this 37-year-old industry disruptor has honed his skills in all aspects of brand creation, culture building, and restaurant operations from start-up to multi-million-dollar enterprise. Michael’s dedication to “Championing others to their Fullest Potential” is evident in his ability to create and sustain high-performance results throughout the entire business. Having created over 2,500 jobs and opening more than 40 restaurants, Michael has a gift for influencing others and growing one-of-a-kind brands. National award-winning concepts under his leadership have changed the course of the restaurant industry.
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Raji Sankar is the co-founder and co-CEO of Wholesome International , a multi-concept restaurant development company, which that and operates Choolaah. As co-CEO, she is responsible for people, operations, and infrastructure. Her genuine warm and caring nature is something our industry desperately needs more of - and I'm grateful she took time out of her busy schedule to join me.
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Andrew grew up in NJ and got his start in hospitality working at a bar while attending Syracuse. After graduating, he disappointed his mother and took a job as the GM of a restaurant and bar on Long Beach Island, NJ in 2007. A few months after Superstorm Sandy in 2012, he moved to San Diego. In his time there, he served as a bar manager, general manager, and director of operations for various restaurant groups including launching multiple new concepts. In 2015, he started Martino Hospitality Services focusing on concept creation, menu development and operational analysis. He was also a founding team member of a Techstars company. While living in Jersey City, Andrew has been working for both corporate and private clients focusing in operations, food trends and food tech. During his research in 2017 on future food trends, he came up with the idea for Ghost Truck Kitchen.
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In this solo episode, I dive into three things that will kill your business before you know it. The truth is, there are more than just three things, but these are the three that are deeply personal to me. Check it out- and click the link in my bio on IG to discuss further on how you can stop and fix your business before it's too late. LET'S CONNECT! TEXT : (914) 996-4569 EMAIL: Inserra@sabre.life AND, DON'T FORGET TO FOLLOW ME! Instagram LinkedIn YouTube TikTok
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After 17 successful years in the advertising, film production and music licensing world, Sarah Gavigan made the shift many dream of: to become a chef. In 2010 she relocated with her family back to her native Nashville, and in in the transition found she desperately missed the Japanese food culture of Los Angeles. In 2012, she took the plunge and taught herself how to make the famed and beloved RAMEN. With lines around the block for each of her pop-ups it was clear what came next. In 2015, the POP Nashville Hospitality Group was formed and POP Nashville, a pop-up restaurant and space for culinary innovation, was born. In 2016, Otaku Ramen opened, and in 2017 Little Octopus followed with a concept of fresh, clean vibrant vegetable forward food. In November 2018, Sarah published her first cookbook, RAMEN OTAKU: MASTERING RAMEN AT HOME.
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In this episode I go into why not all money is equal, and what it means to look for investors with "patient capital", and why it can make or break your concept.
To schedule a one-on-one coaching call with me, or a video response to a question you have, click the link below.
https://stanwith.me/kyleinserra/
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My goal in creating this podcast is to share the restaurant experience of my guests coupled with my experience as a former restaurateur, to create a resource for the industry so that you can learn from our successes and our failures. On this episode, I am joined my man Cory Zelnik - Founder and CEO of Zelnik & Co - and born and bred New Yorker and we discuss - and ask the question, " Is New York City Back?"
Head over to Instagram and follow Cory and his team here, or head to his website and check out his listings.
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This is the first episode in the "Creating A Scalable Concept" series and figured it made sense to start with the basics - your numbers. I know you didn't get in the restaurant business to crunch numbers - and I don't expect you to now, but you NEED to know at the very least these 6 numbers - cold. You also need to know the variables that affect them and what you need to do from an operational standpoint to get them in line.
If you want to discuss further - head over to the link in my Instagram bio, and set up a one -on - one coaching session, or ask me a question for a video reply!
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On this episode, I'm joined by my buddy Eric Wilson who is one of the premier liquor sales consultants at Empire Merchants here in the NY Metro area. Eric was a defensive tackle and Captain (2000) of the Michigan Wolverines where he won three BigTen Championships and the National Championship where he was named MVP of the Citrus Bowl. He went on to play 11 years of professional football with the Detroit Lions, and Miami Dolphins, and over in NFL Europe for Hamburg Germany, and eventually won back-to-back Grey Cups with Winnepeg and Montreal in the CFL.
Eric is also part of the MVP NY Chapter Merginf Combat Vets and Professional Athletes, For Those Who Stayed (Michigan Football), as well as being a Health Ambassador for the Hall of Fame.
He is also the man who taught me how to properly purchase spirit and promote your cocktail menu effectively.
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It doesn't matter if you have 1 location or 101 locations - where you choose to open your restaurant can make or break your business. In this episode, I touch on how my team and I go about identifying your core demo by building a demographic and psychographic profile of your existing customer base to help you better identify your next opportunity.
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Leslie Pilozzotto is the co-founder of The Doughnut Project, a hand-crafted doughnut shop in NYC. A former attorney that oversees daily operations and handles the marketing, sales, strategy, human resources, collaborations, special projects, licensing opportunities, social media and lately, she's also frying, dunking and serving doughnuts...and I loving it!
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Prakash Karamchandani is the co-founder / CEO of Balance Grille, which has multiple locations, has over 120 employees, and $8 million-plus in revenue. His business buys thousands of pounds of locally grown produce for its operations. Karamchandani was named to Fast-Casual.com’s Top 24 Fast Casual Executives, while his brand Balance Grille was ranked 33rd overall on the Top 100 Movers and Shakers list, and by process of elimination, Balance Grille was the number one Asian Fast Casual Concept in the country.
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In each episode of this series, I will be taking a deep dive into topics that have come up on the show, or I come across in dealing with my clients and colleagues. Topics that are super relevant with real take-aways - things that you can immediately implement, or at the very least they make you stop and think.
I would love to hear from you guys in regards to some topics - so text me (914) 996-4569, or click the link in my IG bio and set up a Zoom call. Let me know what's on your mind, or what issue you may be struggling with, and I'll do my best to give you some insight.
I say it all the time - this can be a lonely business - and you might be just one piece of information away from making your life a whole lot easier or maybe even saving your business.
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Robb Duncan got hooked on Argentine-style gelato in 1998 in Buenos Aires where he met his future wife Violeta Edelman. Fast forward to 2004 and the couple learned the craft and opened Dolcezza in Georgetown to get American's hooked. Well, it worked. Dolcezza has launched a string of brick and mortar shops, as well as a full line of DTC flavors in Whole Foods across the country.
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Currently the CEO and Founder of Crisp & Green, Steele is most known for building both national and international lifestyle and wellness brands dedicated to creating healthier, happier, and stronger communities. Steele has served as Chairman of the Board and controlling shareholder of his numerous companies including Crisp & Green, Stalk & Spade, and STEELE Fitness.
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If you ask me, Brian Owens embodies the spirit and mindset of the independent restauranteur in New York City. As restaurants in the city were shuttering, Brian and his team were not only able to survive - they buckled down, invested in their outdoor, increased their delivery, went in heavy on social media, and most importantly kept paying their staff and kept their doors open!
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After studying Advertising and Photography and moving to New York City, Richards grew from a waiter at such iconic NYC restaurants The Odeon and Balthazar to opening and operating STK for One Group. Seven years and more than 18 properties later, Richards left The One Group as the Vice President of Operations to go out and do his own thing.
In this episode, we discuss the importance of leading by example, the opportunities in a post-pandemic landscape and much more.
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Born out of a tent at a locals farmers' market, Chaia Tacos has grown into two brick-and-mortar locations in Washington DC (Georgetown & Chinatown) focused on selling tasty tacos made with local and seasonal, farm-fresh vegetables.
In this episode she talks about the "silver lining" of the pandemic, and what she and the Chaia team were able to do to keep the business relevant and afloat.
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Matthew Guelke is the CEO and Co-Founder of The Plant Cafe in San Francisco California. Matthew knows firsthand how the power of eating clean, fresh foods can radically improve your health. While studying martial arts in Japan he saw the powerful connection between what he was eating and what was happening in his body. Since day one - The Plant’s mission since day one has been all about a commitment to raising the bar on food sustainability while at the same time making delicious and healthy organic food.
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Otto is the Co-founder of the award-winning Latin street food fast-casual chain PINCHO. Leveraging its culture, social media, and technology, PINCHO has won the hearts of many guests in South Florida with a cult like following in Miami.
Founded in 2010 by cousins Otto Othman, Nedal Ahmad, and Nizar Ahmad, PINCHO, Inc., is a Miami-based fast-casual concept, centered around an eclectic menu of burgers and kebabs, PINCHO has gone from an in-the-know locals’ secret to a well-known Miami concept, gracing many national foodies “must try” lists. They currently have 10 locations (and growing!) serving elevated street food in vibrant, casual spaces.
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In the restaurant industry, Stratis Morfogen is an icon, known for his successful concepts that have always been a hit among the New York City and Hamptons crowd. With decades of restaurant experience under his belt, Stratis has seen it all, yet continues to create and evolve, making him one of the most forward-thinking restaurateurs of our time. He is the Founder of Phillipe Chow Restaurants, Brooklyn Chophouse, Brooklyn Dumpling House and is in the process of relaunching his Grandfathers restaurant, the first Greek restaurant in New York City, Pappas - and to top it all off, the author of the best selling book, "Damn Good Dumplings".
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It was August 2010 when Mike Lenard took his love and appreciation for food and to the level by converting the 1985 Ford step van into a food truck - and TaKorean was born. His goal was simple, provide healthy, well-balanced meals to his fellow Washingtonians. The brand took off - and Mike was eager to grow TaKorean, and he did just that. In this episode we discuss growth, and maybe more importantly - understanding when to pull back.
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Daniella Senior is the CEO of Colada Shop, a casual Cuban cafe where guests you come for coladas (not what you think) stay for the company. The intense coffee, creative cocktails, rich and vibrant flavors, with a colorful ambiance and lively culture evoke the passion of the Cuban culture.
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Thomas Kelly has a unique background working in food and marketing. His experience in the food world ranges from working at fast-casuals in Boulder, CO to Internet start-ups to working in top New York City restaurants, including Craft and Hearth. In addition, he served as Marketing Manager for several New York City newspapers and magazines and earned his MBA at NYU’s Stern School of Business with a specialization in Entrepreneurship. During the summer of 2010 he and a friend launched an innovative food concept called Mexicue, a fusion of Southern American BBQ and Mexican. Mexicue now operates several full-service restaurants with a bourbon & tequila bar.
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Rev is a Senior Marketing, Branding and Digital Strategist with 20 years of experience in digital marketing and business development, specializing in hospitality marketing, content and local SEO.
He has led many clients to new levels of local, national and international success in the hospitality, financial service, and entertainment sectors. He is also former agency owner as well as a former New York City bar owner.
Rev is an “expert burger taster” and pens hospitality and marketing tips on his Instagram @revciancio as well as his LinkedIn Profile.
He is an author of 6 Recipes for Restaurant Marketing Success, an ebook detailing best practices for restaurant marketing online.
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David Leonardo is a senior executive with a background in developing regional and multi-national brands through franchising. His extensive experience working with private equity groups, developers, and multi-concept operators to help expand the growth of such well-known concepts as Burger King, Arby's, and Wing Wing Cafe.
With David at the helm, Chill N Nitrogen Ice Cream was recent named to QSR Magazine's 40/40 List for 2021 as one of America's Hottest Startup Fast Casual brands.
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Eric Cacciatore is the Founder and Host of the #1 rated restaurant podcast, "Restaurant Unstoppable". His show has been a resource for me since I stumbled across it while feeling the pains, and frustrations of opening my first restaurant back in 2012. The show has nearly 800 (!!) episodes, and counting, and is a resource for aspiring hospitality professionals or any professional seeking personal growth in their career. Each episode is features, advice, recommendations and mentorship from the most innovative thought leaders the hospitality industry has to offer. He also has a tremendous network of past guests and fellow entrepreneurs on his website which can be found by clicking here. Check it out, and let him know I sent you.
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Her dad started taking her to the warehouses as a child and her Grandfather bought his first warehouse in Denver in 1964.
Today she walks the freshly paved grounds of that same property. Her purpose in life is to continue her family's legacy and to serve Colorado's commercial real estate community as an ethical leader to show that success and ethics in real estate do not have to conflict.
Even more impressive than her commercial real estate acumen is her TIK TOK and what she is doing to support independent restaurants in Denver.
If you're in Denver - and looking for some space - TEXT HER! 303-529-1218 - or DM her on Tiktok!
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I love me some disruptors!
Steve Raggiano & Joe Scalo - the founders and creators of the 8it app - are doing just that, changing the food review game. Did you know that a lot of these food review apps/sites are "pay to play"? What about the smaller shops that have killer food, but don't have the PR machine behind them, or even the cash to get recognized? That's where 8it app comes in! Listen to how they are putting the power of the restaurant review in the hands of people, people we know and trust!
Download the 8it app here.
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For the past 20 years, Dan has built Fransmart into one of the largest restaurant franchise development firms in the world, specializing in finding the next big thing at the earliest possible stage.
Dan has sold over 5,000 franchises worldwide - while launching the franchise programs for concepts such as QDOBA, 5 Guys, The Halal Guys, Slapfish, and many others.
Dan is also, the co-Managing Partner at Kitchen Fund and along with FranInvest, have invested in Sweetgreen, Cava, by Chloe, Slapfish, and Curry Up Now.
Dan has been a multi-unit Franchisee, master franchisee, franchisor, angel investor, private equity fund managing partner, speaker, published writer, and sits on the at the National Restaurant Association.
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Cristiana is a woman who traveled to a different continent in her 20’ by herself, just for one purpose. Adventure.
She found her dream and she makes it count. Her company’s slogan couldn’t be more clear - "We convert spaces into memorable experiences."
“At Perpetuum Designs, I built a reputation for turning heads. When people walk into a space that we designed, they stop; they look around; they acknowledge that they are experiencing something different. “
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Rob Feinstein is the founder of Allgood Builders, and co-founder of STUDIO ONE architects- a boutique design-build firm specializing in bar, restaurant, retail, and mid-rise residential and private residences. They are responsible for the launch of 30 + restaurants. Rob is also the co-founder and designer of SOAPBOX - an exclusive line of ready to assemble furniture designed for the hospitality industry as well as the residential market. Soapbox has been featured in Food and Wine Magazine, Real Simple, as well as Fast Company. And has installations at WeWork, Breather, and Red Bull. But most importantly - Rob is the man who gave me my first ever chef job.
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Mario Trotta aka "The Monk" is a spiritual entrepreneur, mortgage banker, & real estate marketer. Mario is best known these days for being the Founder & Talent Recruiter of The Marketing Monks, a full-service global marketing agency. Mario helps top-producing Mortgage LO's & Real Estate Agents find their competitive edge and share unique and impactful stories through personal branding and social media marketing. Mario has worked with real estate professionals from Compass, Douglas Elliman, Citizens Bank, & other top-tier organizations.
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Dara Pollak is the founder of The Skinny Pig Inc., a consulting company specializing in digital content and social media. She's also the owner and operator of The Skinny Pig NYC (www.theskinnypignyc.com), a food-centric website covering restaurants, travel, and recipes.
In addition, Dara is a recipe developer and video producer, creating cooking "how-to" videos for the web and social media. Past partners include Fresh Direct, Coastal Living Mag, Thrillist, McCormick, T-Fal, Martin's Potato Rolls, Chobani, P&G, and more.
Last but not least, Dara is a social media and branding consultant as well as a social media influencer (@skinnypignyc - 91K+ followers on Instagram) for Public Relations and Hospitality groups in the Tri-State area. Where she writes press releases, pitches media, creates custom content, organizes custom event executions, and maintains the digital presence for brands/restaurants.
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Bobby is the Owner and Master Sommelier of the Frasca Food and Wine Group in Boulder Colorado, which includes Frasca Food and Wine, Pizzeria Locale, Tavernetta as well his wine bar Sunday Vinyl. Bobby is also one of the founding members of the Independent Restaurant Coalition - fighting on the behalf of independent restaurant owners affected by COVID 19.
Click HERE to sign the letter to Congress!
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Gonca Esendemir is 1/3 of the Esendemir Sister team that conceived and developed Flatbread Grill®, a fresh casual Mediterranean restaurant concept in 2007. Flatbread Grill® is a fresh casual Mediterranean bakery and grill featuring specialty menu items paired with proprietary flatbreads that are baked daily on-premises. Their menu features a diverse selection of carefully prepared sandwiches, soups, salads, platters, and sweet treats. They are currently working on expanding the brand globally via company stores and franchising - and much much, more!
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With over 25 years of experience in “the industry,” Shari Bayer truly understands and appreciates the culinary world. Shari is the Founder and President of Bayer Public Relations, a full-service public relations, consulting, and marketing agency that specializes in culinary and hospitality, mostly representing restaurants. Established in 2003 in NYC, her company's motto is "BPR - B Seen. B Heard. B Known." and she knows how to make this happen.
Shari is also the Host and Producer of “All in the Industry" on Heritage Radio Network, a show dedicated to the behind-the-scenes talents in the hospitality industry. Every week, she invites experienced and dedicated hospitality and restaurant professionals to share their stories and expertise.
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Tina Oppedisano is the owner and general manager of both Il Bacco and Trattoria 35 here in New York City. Listen on this episode and learn how her family got started in the restaurant business, and how a restaurant just 500 feet away from Il Bacco spurred a class action lawsuit against the city & state of New York for $2 Billion dollars.
CONNECT WITH ME TEXT : (914) 996-4569 - any questions, comments, or if you just want to talk shop. . EMAIL : Inserra@sabre.life - straight business. . DON'T FORGET TO FOLLOW ME: . Instagram: https://www.instagram.com/kyleinserra . YouTube: https://www.youtube.com/channel/UCGuiy3a6JnMAs7vwXrGhWfg/videos?view_as=subscriber . Twitter: @kyleinserra . Facebook: https://www.facebook.com/kyleinserrarealestate . TikTok: @restaurantsandrealestate
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Corey Manicone is the Co-Founder and CEO of Zuul Kitchen, a ghost kitchen company that provides it's members with a kitchen space, labor, delivery fulfillment, and consultations about menu and POS integrations. Listen on this episode as he breaks down the Zuul process and why he believes ghost kitchens are here to stay.
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EMAIL : Inserra@sabre.life - straight business.
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Carrie Bobb is the founder and CEO of Carrie Bobb & Co in San Diego California and is also, like myself, a member of the CRE Digital Army. She's a real pro who has successfully merchandised and executed leasing for some of San Diego's most notable projects for over 17 years and has completed over $2 billion in total consideration with major retailers such as SoulCycle, Cinepolis, Sephora, Blue Bottle Coffee, North Italia, International Smoke, Salt & Straw, and Drybar just to name a few.
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CONNECT WITH ME TEXT : (914) 996-4569 - any questions, comments, or if you just want to talk shop.
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EMAIL : Inserra@sabre.life - straight business.
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On this episode I am joined by Jon Streep, the owner and CEO of Alidoro, a specialty Italian sandwich shop started in SoHo, NYC in 1986. Since then Jon has grown the brand to a total of three locations - including Rockefeller Center and midtown, near Bryant Park. To get a sense for the types of sandwiches they're throwing down - head over to their Instagram - @alidoronyc and give them a few likes and a follow.
CONNECT WITH ME TEXT : (914) 996-4569 - any questions, comments, or if you just want to talk shop. EMAIL : Inserra@sabre.life - straight business. DON'T FORGET TO FOLLOW ME: Instagram: https://www.instagram.com/kyleinserra/ YouTube: https://www.youtube.com/channel/UCGuiy3a6JnMAs7vwXrGhWfg/videos?view_as=subscriber Twitter: @kyleinserra Facebook: https://www.facebook.com/kyleinserrarealestate/ TikTok: @restaurantsandrealestate
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Scott Landers from Figure 8 Logistics joing me on this episode to discuss how they are helping restaurants ditch the third party delivery companies and help restaurants go NATIVE!
Check out their website here to learn how they can help you and your restaurant.
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Steve Simoni is the CEO of Bbot, the smart ordering technology company that simplifies operations for the hospitality industry - allowing guests to place their own orders, pay, and tip - directly from their phone. As we begin to reopen restaurants and look at how we will operate moving forward - it’s apparent that the time for restaurant tech is here. Check it out! And if you have and comments - please let me know by clicking the link below! https://anchor.fm/restaurantowners/message
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These are tough times for restaurant owners, and if you don't have what Nick Palmeri calls a "fire in your belly", well, things are going to be even more difficult. Nick's career in the restaurant business started at age 10 (!!) and learned the ins and outs of what it takes to run a successful operation from his father, Gaeteno. His father taught him (amongst other things ), work ethic, discipline the importance of knowing your costs and how to treat the guest with the upmost respect and provide unrelenting hospitality to everyone who walked through the door.
Like any great restaurant man, he knows his way around the kitchen and as a certified Spirts Expert, it's safe to say he knows how to handle the job "behind the stick" too. In this episode Nick discusses how he has taken the reigns of Gaeteno's since his father's passing, and has pivoted his business to adapt to the Covid era, all the while, providing not just food and drink, but a classic restaurant experience.
You can find Nick on Instagram at @gaetanosristorante.lv or @theamarolife.
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Von'Dre Smith is an ex -chef and former Google employee who now is the owner of Atmosfera , a digital marketing agency that works specifically with restaurants in helping them dominate these platforms, and drive sales. He is super fun, and has built a company that provides detailed marketing strategies for restaurants of all shapes and sizes.
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Blake Haggett is a commercial real estate advisor from Boise, Idaho with a deep understanding of commercial real estate investing — The ins and outs of development, consulting and on-site management—and how to bring excitement to usually a boring Industry filled with stuffy "suits" . But we really got to know each other through social media - his personal brand is sophisticated and easy to relate too ( CRE brokers take note...) . He posts content daily on Instagram, Twitter, Facebook and even TikTok - on this episode we get into exactly why that's important and much more.
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Your brand is your voice. It's who you are when you're not there, its' what you stand for and what your customers connect with. On this episode, I am joined by my friend and branding/design guru Claudia del Castillo. We discuss what it takes to build a brand and what your restaurant should be focusing on as we move into new landscape. Claudia has and continues to work with me on a variety of projects and I just a huge fan of her work! You can find her website here and also make sure to follow her on Instagram!
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Michael Chernow is the founder of Seamore's in New York City and also the co-founder of The Meatball Shop and co-founder of the plant based function beverage brand Well Well. Michael joined me from his upstate NY home to talk about the current state of his stores and where he sees the industry headed and what opportunities ( hint: maybe not a restaurant) he sees in the months and years ahead.
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Elizabeth Tilton is the Founder + CEO of Oyster Sunday, a hospitality services group based in New Orleans and New York City with a mission to build a sustainable and supportive infrastructure for the food and beverage industry. Their website is filled with incredible free resources including their Critical Path Tool which is a must any and all operators faced with the task of re-opening their restaurant in this time of crisis.
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When I first started in commercial real estate, I jumped on LinkedIn to see what was going on and there were just a handful of professionals who were on there and contributing on daily basis. One of them was this guy, Barry Wolfe. Barry is a Senior Managing Director of Investments at Marcus & Millichap where he works with developers, investors, 1031 exchange buyers in helping them to acquire, sell, and develop investment properties with a focus on retail. He's also a former lawyer! But above all that he is really just a wealth of knowledge and an overall great guy who I consider a friend.
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Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. On this episode she shares her experience - giving a real insiders look at what it takes to navigate her business, and her brand during this crisis.
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On this episode I am joined by Bill Taibe . Bill is the Executive Chef and owner of three restaurants in Westport , CT - The Whelk, Jessup Hall and Kawa Ni. He is not only is he a well respected restaurateur and extremely thoughtful and talented chef, he is an innovator, and overall super nice guy, who I consider a friend. All three of his restaurants remain open for pick up and delivery.
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Chef Matt Storch is the owner of Match Burger & Lobster (@matchburgerlobster) in Westport, CT and Match (@matchsono) in Norwalk, CT. He is a veteran in the industry and in the face of COVID-19 he has pulled off an impressive 'pivots' in his launching of Match Provisions.
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Chris and I have a lot in common, which is why I thought he was the perfect guest for the show. He loves dogs, he is a former chef/restaurant owner , and now works in commercial real estate as a tenant rep advisor focusing on national restaurant and entertainment concepts - sounds very familiar.
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Bill and I met a few years ago when we did a pop-up at his shop, Humbolt & Jackson in Williamsburg, Brooklyn. Bill has recently ( very recently) sold his "baby" and his now looking at what's next. His insight into what it takes to put a concept together is priceless, and his passion for the restaurant industry is something I really admire.
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I thought it was important to hear from actual chefs right now. Real chef/owners who are on the frontlines taking care of their staff and providing meals for their community. Constantine is the owner of 8 North Broadway in Nyack, NY and 273 Kitchen in Harrison, NY. He not only a great chef, he’s a great person , and true friend.
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I first met Matt Read working at Ogilvy & Mather an advertising agency I worked for right out of college. It was a great gig, that paid next to nothing, but had a ton of really great perks, and Matt and I took full advantage of all of them. In addition to being an all around good guy, Matt is the co-producer of Spatchcock Funk, a YouTube show who's motto is Dope Food + Strong Drinks = Great Stories. And right now, while we all "shelter in place" we call use all three - have a listen and check out their YouTune channel for some great food and drink recipes!
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Beth Azor, aka the Canvassing Queen™, is the founder and owner of Azor Advisory Services, a commercial real estate advisory/investment firm based in South Florida, who travels the country consulting with, and training associates in the commercial real estate industry. Beth is also, a landlord, and this episode she gives us her perspective on the current COVID-19 pandemic, and how she is communicating with her tenants.
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Gabe is a Landlord Rep for Regency Centers in South Florida, handling the leasing of 3.3 million square feet of retail space across 26 shopping centers. If you’re a restaurant owner, listen to what Gabe has to say in regards to what it takes to convince a landlord that you’re the right fit for their property. Also, why we both miss Blockbuster.
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Chef Trevor is the chef/owner of Fable Kitchen (@fablekitchen) in Vancouver, British Columbia and is on a mission to redefine "bad ass chef culture". He is launching a support community of hospitality professionals can reach out if they are looking for help or just want to improve their current situation.
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@jihvd and I partnered up 9 months ago, and have spent a lot of time talking about social media, music, sports, and everything in between. This time we turned the mic on as we headed to a video shoot for one of my listings and discussed what is holding most of you back from creating content.
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I recorded this right after I had a conversation with my partner at the restaurant. I have a gut feeling that a lot of you are having the same issue.
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A little motivation if you are thinking of opening your own restaurant.
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Jimmy Oddone is a residential real estate agent at Keller Williams in White Plains, NY, but if you ask me he has "Future Restaurateur" written all over him. Jimmy grew up in the restaurant life, and even as he started his new career in real estate, Jimmy worked in not one, but two restaurants to help pay the bills. Head over to his Instagram, as he has taken on the challenge of documenting his life over 180 days as he pursues his goal of becoming a full-time realtor head on. Really inspiring stuff, check it out!
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Mike Knapick has the rare destination of being named Franchisee of the Year with two different national brands (Jimmy John's 2008 & Bar Louie 2018), Knapick’s entrepreneurial passion still lies in developing future leaders for his teams. He is currently the Managing Partner of a few franchises, Dunkin Donuts, Bar Louie and Corelife. As well as the fun and unique concept called Pedal Pub.
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When happens when you invite two kids from the Bronx into the studio to talk about restaurants, social media, and everything in between? Some real talk that’s what happens.
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On this episode, I am joined by two local restaurant legends - Giovanni Cucullo (Pop's Espresso Bar & Maria) & Gene Christian Baca (Walter's Hot Dogs) and we talk about the future of third party delivery, what its like running the family legacy, and how to really take time for yourself and avoid burnout.
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Jim Martin is a Certified Public Account (CPA) who grew up in the restaurant business. These days he spends his time advising restaurant operators how to effectively manage the finances of their business. In this episode he outlines some of the basic steps you need to take to make sure your hard earned money is making its way to the bottom line.
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You may have heard the term "virtual kitchen" or "virtual restaurant" quite a bit lately, but what does it mean? A virtual kitchen or ghost kitchen, is a restaurant that has no dining room, no storefront, and exists only online, where customers can order their food for delivery only. On this episode I am joined by Jon Brennan, the founder of Flavorism, a virtual restaurant in Stamford, CT.
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Ian Christopher is the co-founder of Galley Solutions. Galley is a food tech start up that empowers restaurant brands and food entrepreneurs to take control of their back-of-the house operations, in order to help maximize margins, and scale confidently with data-driven decisions.
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As a restaurant operator you are making decisions all day long in a high stress environment. But are those decisions based in practicality or are they emotion based? In this episode I discuss how emotionally based decisions can really impact your business.
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It's well documented that the restaurant business is time consuming and stressful, and if you have a family, it can be a real challenge to manage the demands of both the business and your family commitments. On this episode, Mike Androw from E&D Pizza Company in Avon, Connecticut joins me to talk about he manages his time with a wife and two young boy and a busy pizzeria.
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Eddie is a commercial real estate broker in Phoenix, Arizona, and on this episode we talk about building a personal brand and what it can mean to your business,
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I was just talking to a restaurant owner who wasn’t quite “sold” on the idea of social media - and I feel like I had to get a few things off my chest.
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Walter’s Hot Dogs is a Westchester institution that has been serving their signature hot dog & mustard for 100 years! Gene sat down with me and gave some great historical insight into the brand, and explains what it’s like to be part of a true family business.
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On this episode I talk with George Kringas - the chef/owner of Nikos Taverna and the Souvlaki Truck. He discusses growing up in the family business and then buying the family business! George also provides valuable insight into what it takes to operate a food truck business.
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My name is Kyle Inserra and I am a 15yr restaurant veteran who wants to help restaurant owners avoid making some of the mistakes I have made.
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