Grounded

Episode Summary What does it take to build a purpose-driven brand in one of the fastest-growing segments of the restaurant industry? In this episode of Grounded , host Lauren Mitchell sits down with Jennifer Dodd, CEO of Main Squeeze Juice Company, to discuss leadership, franchise growth, wellness trends, and the importance of creating businesses that genuinely improve people's lives. Jennifer sha...

What does it take to market one of the most recognizable family entertainment brands in the world? In this episode of Grounded, host Lauren Mitchell sits down with Blake Johnson to explore how Chuck E. Cheese is evolving for a new generation while protecting the nostalgia and emotional connection that generations of families already have with the brand. Blake shares how Chuck E. Cheese balances va...

In this episode of Grounded, Lauren Mitchell sits down with Mandy Muller to explore leadership, operational excellence, hospitality, and the power of people-first culture in foodservice. Mandy shares her unconventional journey from aspiring Macy’s fashion buyer to leading operations and innovation initiatives at Zaxby's, including insights on scaling a 1,000-location brand, evaluating restaurant t...

In this episode of Grounded, Lauren Mitchell sits down with Christopher Rheault for a wide-ranging conversation on AI, leadership, produce management, supply chain strategy, and the future of global sourcing. Chris shares how AI is already creating operational efficiencies inside Produce Alliance and why human relationships, critical thinking, and purpose-driven leadership will matter even more in...

Episode Overview In this episode of Grounded , Lauren Mitchell sits down with Billy Itule, CEO of Willie Itule Produce, for an inside look at the fast-moving world of produce distribution, food safety, cold chain logistics, and restaurant supply chains. From operating in Arizona’s extreme desert climate to managing sourcing relationships with growers in Mexico, Billy shares what it really takes to...

In this episode of Grounded , host Lauren Mitchell brings together voices from across the produce supply chain to pull back the curtain on how sourcing really works—from forecasting and contracts to weather risk, communication, and collaboration. The conversation highlights the complexity behind everyday items like lettuce and broccoli and what national brands need to understand about volatility,...

Episode Overview What does it take to win in today’s restaurant landscape—and what mistakes are brands making along the way? In this episode of Grounded , the conversation dives deep into the realities shaping foodservice in 2026, from the “value frenzy” and shifting consumer behavior to the critical role of hospitality, technology, and brand identity. Danny Klein , Vice President and Editorial Di...

How Great Restaurant Cultures Are Actually Built In this episode of Grounded, host Lauren Mitchell sits down with Tara O'Neill to explore what it really takes to build a people-first culture in the restaurant industry. Tara shares how her background in counseling psychology shaped her leadership philosophy and how she applies it to hospitality—focusing on culture, career growth, burnout prevention...

Episode Overview In this episode of Grounded, Lauren Mitchell sits down with Dustin White to demystify produce pricing, contracts, and quality management in foodservice. From a single case of lettuce to national supply chain strategy, Dustin breaks down how product moves from the field to the restaurant—and where costs, quality risks, and pricing volatility come into play. Dustin White is part of...

In this episode of Grounded, Lauren Mitchell sits down with Billy Loesch to explore the mindset, risk tolerance, and systems required to scale a modern food brand. Billy shares his journey from Wall Street to founding Baya Bar in 2016, and how he grew the concept from a single Brooklyn location to 41 locations with more in development.  Billy Loesch is the Founder and CEO of Baya Bar, one of the f...

Hopdoddy Burger Bar President & CEO Jeff Chandler joins Lauren Mitchell to break down what it takes to scale a fast-casual brand without losing what makes it special. Jeff shares leadership lessons from his University of Washington football days, how Hopdoddy approaches authentic hospitality, and why quality-driven sourcing and true vendor partnerships matter—especially after COVID. If you’re...

Episode Overview In this episode of Grounded , host Lauren Mitchell sits down with James Bonanno , Founder & CEO of Upstream Hospitality Group , to unpack how a kitchen dream turned into a fast-growing hospitality portfolio across Long Island—and beyond. James shares the “two weeks to open” origin story behind Tap Room, what it really takes to scale from one location to 20+, and how culture, c...

Episode Overview Chef Chris Decker joins Grounded to share how 30 years of pizza-making turned into a mission-driven craft rooted in community, creativity, and connection. He and host Lauren Mitchell unpack the story behind Truly Pizza—from its name and hospitality philosophy to the culture that keeps guests coming back for life’s biggest moments. This episode is a reminder that great meals tell s...

In this episode of Grounded , host Lauren Mitchell brings together an inspiring panel of women leaders in hospitality to explore a question many professionals wrestle with: How do you continue to grow in your career while protecting your physical and mental well-being—especially with a demanding travel schedule? Joining the conversation are four dynamic leaders, each carving her own path in the in...

Supply Chain Expert Exchange Recap: Freight, Fresh, and the Power of Peer Networks In this special recap episode of Grounded, host Lauren Mitchell sits down with a powerhouse panel of supply chain leaders to unpack the biggest insights from this year’s Supply Chain Expert Exchange. Joining Lauren are: Jen Silveira, Vice President of Supply Chain, CAVA Owen Brady, Executive Vice President, BEP Fres...

Explore how modern supply chain leadership goes beyond procurement in this episode with Ken Bianchi, Senior Director of Purchasing at Checkers & Rally’s Drive-In Restaurants. With more than 25 years of experience across leading brands, Ken brings deep insight into operational resilience, supplier partnerships, and data-driven transformation. From replacing spreadsheets with real-time dashboard...

How does starting on the front lines of a restaurant shape the way you lead at the executive level? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Cindy Keys, Vice President of Procurement at Snooze A.M. Eatery, to talk about leadership, scaling, and building meaningful supplier partnerships. From starting as a hostess to now leading procurement for one of the most vi...

What does it take to run a global supply chain while keeping brand values intact across diverse international markets? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Will Cash, Senior Vice President of Global Supply Chain & Quality Assurance at Church’s Texas Chicken. With more than 15 years of experience at iconic brands like Popeye’s and Krispy Kreme, Will bring...

What does it take to grow from flipping burgers at 15 to leading a successful restaurant brand built on people, purpose, and consistency? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with David Youngberg, CEO of Stonefire Grill, to talk about leadership, growth, and staying grounded in the fundamentals of hospitality. From helping BJ’s Restaurants expand from 20 to 200 l...

What does it take to successfully grow a brand while keeping operations simple, consistent, and people-focused? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Lori Cominsky, Vice President of Operations and Training at Pancheros Mexican Grill, to explore leadership, training, and scalable growth in the fast-paced hospitality industry. Lori shares how staying closely c...

Explore how blending culinary insight with supply chain strategy can create more resilient, guest-centric food operations. Michael Chalmers, Director of Supply Chain Strategy at Levy Restaurants, shares his unique career path from the U.S. Marine Corps to the kitchen and into supply chain leadership. In this episode, Michael breaks down the power of cross-functional collaboration, how data and for...

Ready to navigate the complex world of food service procurement and dairy supply chain management? In this episode of The Grounded Podcast, we sit down with Jeff McNally, a procurement expert with over 30 years of experience working with brands like Starbucks, Papa Murphy’s, and IPC for Subway. Jeff shares his proven strategies for ensuring guaranteed supply, balancing hybrid sourcing models, and...

How do you grow a restaurant brand without losing sight of what makes it special? For Joseph Ortiz, President and COO of Farmer Boys, the answer lies in balancing innovation with the brand’s farm-fresh values and unwavering focus on quality. In this episode, Joseph shares how Farmer Boys leverages data-driven decision-making, thoughtful expansion strategies, and a strong company culture to deliver...

What does it take to revive a legacy restaurant brand while also running your own law firm? For Mohaimina Haque, CEO of Tony Roma’s and Principal Attorney at her own firm, it’s about balancing innovation, adaptability, and analytical precision. In this episode, Mohaimina shares her journey from attorney to CEO and how her legal expertise has shaped Tony Roma’s brand revival. From menu innovation a...

From franchisee to leading national brands, Carl Bachmann’s journey in the restaurant industry is packed with lessons in growth, innovation, and operational excellence. Now as President and Chief Operating Officer at Riko’s Pizza, Carl brings his experience from Ruby Tuesday, BurgerFi, and Smashburger to a fast-growing brand that’s redefining what pizza can be. In this episode, Carl shares his fiv...