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307: 3 crucial mistakes to avoid in your restaurant with Chef Marcus Guiliano
In this episode we discuss how & why to approach mentors, living intentionally, being selfless by purchasing from local and independent suppliers, making your restaurant an extension of your...
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308: 10% equity and 100% control with Dave Query
In this episode, we discuss how to approach a negative customer, why it is always best to take the human approach, how to identify when it is time to “fire” a guest, How to go about firing a guest,...
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309: How to become a small GIANT with Bo Burlingham
In this episode, we discuss how open book management works, how open book management leads to a better society, how open book management is about the game, creating a company of owners, giving your...
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310: Why you need smarts, people, and humor with Jon Taffer
In this episode, Jon shares why you need to constantly strive to be the smartest person in the room, how knowledge is nothing if you can’t exercise it through people, how you need to always leave room...
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311: Keep it clean, functional, and relevant with Kevin Bednarz
In this episode, we discuss becoming a person of value by learning a unique skill that can serve someone else, why Kevin took the pay cut to transition to a management role, the approach Kevin took...
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312: Discovering success through approval of oneself with Dushan Zaric
In this episode we discuss living in the moment, the value of having a vision, putting in the time and not bypassing experience, how the secret lies within the “human factor”, how to grant...
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313: Control your restaurant with a budget and tracking – Ryan Gromfin
In this episode, we discuss why running a business using a P&L is like driving a car looking through the rear-view mirror, how to set and control your spending with a budget, why daily tracking...
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314: Leveraging integrity for success with Chef Michael Ferraro
In this episode, we discuss setting goals, applying a time limit to goals, taking jobs that help you learn and grow as a professional, putting in the work before you expect to reap the benefits,...
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315: Fundamental systems every restaurant needs with Joe Erickson
Today we’re going to be discussing Restaurant Fundamentals with Joe Erickson from RestaurantOwner.com. Joe has put together a checklist of basic systems every restaurant should have. We’ll be covering...
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316: Why NOW is the best time to update your restaurant POS with Linda Hancock
Listen to this episode and discover why NOW is the best time to updated your POS to a cloud-based tablet or mobile system. We also discuss best practices in regard to Payment Card Industry (PCI)...
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317: Facebook, Twitter, Instagram & Snapchat- What is working now with Bruce...
We have Bruce Irving from the Smart Pizza Marketing Podcast back on the show for the 4th time! We’ll be discussing Facebook, Twitter, Instagram, and Snapchat: what works now, what doesn’t work...
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318: How to transform relationships & create an “entangled” restaurant with...
In this episode, we discuss, entangled organizations, discretionary discipline, transactional relationship VS transformative relationship, creating a company of leaders, and how to create...
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319:The 5 basic elements for training your staff with Dr. Anton Villado
In this episode we discuss, the influence our culture has over us, first training culture to our people, training as an investment and how investing in your people leads to the ultimate competitive...
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320: A restaurant without managers with Dimitri Syrkin-Nikolau
In this episode, we discuss: treating your restaurant job like you own it, open-book management, not just showing up to work to fill a role but being proactive in helping the business grow and be more...
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321: Your team won’t care about you until you care about them with Carrie Luxem
In this episode, we discuss the importance of human resources, the core of HR being genuinely caring, why there isn’t a problem with finding good people but instead it is a problem with good people...
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322: Providing the opportunity for growth with Patrick Patterson
In this episode we discuss: surrounding yourself with people who want to make a difference in the world, who aren’t just out to benefit themselves. Hard work and believing in yourself pays off....
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323: Discover what drives your bottom line with Andrew Carlson
In this episode we discuss: Customer service IS THE BOTTOM LINE! Learning how to gain skills with face-to-face interactions. Transformative relationships. Training your staff. How do people learn and...
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324: Staying consistently positive with Chef Scott McGehee
An Arkansas native coming from a family of incredibly rich and interesting food-related history, Scott McGehee trained at the California Culinary Academy and cut his teeth at Chez Panisse working...
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325: The best defense is none with Michael Pazdon
In this episode, we discuss: being sincere, creating impacting relationships with both guests & team members, being genuine & authentic to yourself, starting small & scaling up, and...
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326: The power of the birthday club with Rory Fatt
In this episode, we’ll discuss Marketing. Great food is not the only way to make money and be successful in the restaurant industry. Direct marketing. Direct response marketing. Small business...
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