Closed Monday

In this episode, Kyle sits down with Devin Schneider, the Director of Marketing and Technology at Jeremiah's Italian Ice to discuss the strategies they are implementing to build their customer base in the digital era. Learn more about franchising with Jeremiah's Italian Ice by clicking here . Or email Rick Schanz at rick.schanz@jeremiahsice.com Connect with Closed Monday Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@...

In this episode, Kyle discusses the significant impact of the presidential election on the restaurant industry, focusing on tax policies, labor market challenges, and the importance of automation and technology. He emphasizes the need for restaurant operators to adapt their growth strategies based on the election outcomes, particularly regarding expansion plans, site selection, and labor availabil...

It's a new day for Closed Monday. We are now the only podcast focused strategic growth for your restaurant. In this episode Kyleshares his journey from being a dishwasher to a restaurant consultant, emphasizing the importance of data-driven decision-making in the restaurant industry. Takeaways Every restaurant owner faces doubts and challenges. Kyle's journey illustrates the potential for growth i...

In this episode, Kyle sits down with Christin Marvin to discuss the transformative journey of Christin from a high-pressure restaurant career to a more balanced lifestyle. They explore the impact of alcohol on personal health, the importance of mental fitness, and the challenges of leadership in the restaurant industry. Christin shares her experiences with burnout and the pivotal moments that led...

In this episode, Chris Smith , Co-Founder & CEO of Zunzi's , and Founder of Zunzibar shares his journey from studying finance to becoming a successful franchisee and entrepreneur in the restaurant industry. He discusses the challenges and lessons learned while building his restaurant empire, and the creation of a unique brand culture centered around the 'Sh*t Yeah' philosophy. Chris emphasizes...

In this conversation, Kyle sits Jeanne Muchnick , the food and dining reporter for The Journal News and  lohud.com , part of the USA Today Network. about her journey in the food industry, the impact of COVID-19 on restaurants, and the evolving dining scene in Westchester. They discuss the challenges faced by restaurateurs, the importance of social media in food reporting, and the nostalgia associa...

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 eviden...

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...

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 br...

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...

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. Exclusive Partners Want to learn more about Marqii? Check them out ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and instantly level up your digital presence. Ha...

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...

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. Exclusive Partners Want to learn more about Marqii ? C...

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. Exclusive Part...

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...

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 Un...

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, consid...

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...

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 person...

Summary In 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 r...

Summary This 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....

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 rev...

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 esta...

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 conclude...

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 co...