Closed Monday

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 in...

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 e...

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 th...

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...

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...

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...

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...

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...

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...

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 worl...

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...

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...

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 lands...

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...

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, i...

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 effi...

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. Exclusive Sponsor PlateIQ - Save 25% off...

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...

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...

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. Wh...

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,...

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 B...

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 - Restau...

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 conce...

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 sec...