Restaurant Growth Accelerator: More Profit, More Locations, And More Time With Your Family

Most restaurant owners are unknowingly overpaying for five expense categories that can drain thousands from their bottom line each month. From hidden distributor markup schemes to the productivity-killing effects of overstaffing, these profit leaks are quietly sabotaging your financial success. The good news is, each one can be plugged quickly with the right knowledge and systems - especially when...

Your most reliable employees might be planning their exit right now, but you can still keep them if you know the warning signs. In this episode of the Restaurant Growth Accelerator podcast, hosts Andrew Scott and Dave Doyle tackle one of the most frustrating challenges restaurant owners face: employee turnover. Drawing from their combined decades of experience, they reveal that most employees star...

Most restaurant owners work IN their business when they should be working ON their business - one franchise owner flipped that script in just 120 days. Brad Morton’s transformation of a failing Sonic franchise reveals the brutal reality most restaurant owners face, and the proven path to restaurant turnaround success. Starting with a $10,000 investment in a store he'd never visited, Brad disc...

You can reduce call-outs in your restaurant by 90% - all while creating a team that actually has each other's backs.  The secret isn't threats or punishment.  It's systems and culture. In this episode of Restaurant Growth Accelerator, Andrew Scott and Dave Doyle share proven strategies to significantly reduce call-outs and no-shows in your restaurant, including: ✅How to create brea...

Going from one restaurant location to two is the hardest and most dangerous expansion jump you'll ever make in your business.   And it's where most owners make catastrophic operational and financial mistakes. In this episode, multi-unit growth experts Andrew Scott and Nathan Voulgaris share hard-earned wisdom from their combined experience managing multiple restaurant locations (Andrew w...

Behind every failing restaurant is a menu filled with profit vampires - those seemingly innocent items secretly draining your bank account with every order. Andrew Scott (Founder Owner Shift) and Nathan Voulgaris dive deep into how your menu could actually be hurting your bottom line. They explore counterintuitive insights about scratch kitchens versus pre-made products (hint: one can perform bett...

From staffing nightmares to making enough during peak months to survive the off-season, seasonal restaurants face obstacles most year-round establishments never encounter. In this episode, your host, Andrew Scott, interviews Benjamin Devlin, a successful multi-location seasonal restaurant owner. You’ll hear how his restaurant in Muskoka (the "Hamptons of Ontario") does a quarter million...

The only thing standing in the way of your success as a restaurant owner is the mental barrier you've placed in front of your own potential. Andrew Scott (founder of OwnerShift) and Dave Doyle confront the limiting belief that restaurant owners MUST work 20+ hours per day to be successful - a belief Andrew once held himself. They break down the fascinating psychology behind why we cling to be...

Restaurant owners stuck working in their business, not on it, aren't failing at leadership - they're missing crucial restaurant systems. Tune in to this episode of Restaurant Growth Accelerator to learn how to build a restaurant business that runs smoothly without you. Your host and multi-location restaurant owner Andrew Scott - and Dave Doyle - reveal why owners struggle to take time of...

Terrified about raising menu prices? You're not alone. Many restaurant owners fear customer backlash, but avoiding price increases is a recipe for disaster in a world of rising costs. In this episode, Andrew Scott and industry veteran Nathan Voulgaris (former manager of a $60M restaurant group) debunk the myths around price increases - and reveal a proven framework for pricing your menu strat...

Hiring for restaurants has never been easy, but today’s labor challenges feel like an endless uphill battle - unless you know what’s really going on. In this episode of Restaurant Growth Accelerator, Andrew Scott (Founder of OwnerShift) and Dave Doyle (Success Director at OwnerShift) share why top restaurant owners never struggle to find employees - while everyone else does. Spoiler alert: It’s no...

Quick service restaurants (QSRs) often fail because they ignore small yet crucial details - are you making these same mistakes? In this episode of Restaurant Growth Accelerator, Andrew Scott (Founder of OwnerShift) and Dave Doyle (Client Success Director At OwnerShift) reveal the top mistakes QSRs make and how to fix them. They break down why food quality should always come first. And how inconsis...

Your restaurant should make you money while you sleep - not work you to death. Listen to today's episode of Restaurant Growth Accelerator with host Andrew Scott, as he shares systems that let you step away from running your restaurant every day. While putting in the work is essential, most restaurant owners are missing a crucial piece of the puzzle: it's not about MORE work but the RIGHT...

Too many restaurant owners are getting crushed by rising labor costs. And if your restaurant has painfully low margins, then you already know that small changes to staffing costs can erase all your profits. Thankfully the solution can be simple - though it might not be what you expect. In this episode of Restaurant Growth Accelerator, Andrew Scott (4-location owner & founder of OnwerShift Trai...

When Annie Clem (founder of the Restaurant “Annie’s Eats”)  first connected with us, she was working 4 AM to midnight shifts, dealing with her son's cancer treatments, and sitting in tears in the corner of her restaurant. Today, she works just 20 hours a week, has lost 55 pounds, and runs a thriving restaurant business that gives her time for what matters most. In this powerful episode of Res...

Most restaurant owners are stuck working endless hours - while watching their profits shrink. In this episode of Restaurant Growth Accelerator, I reveal the exact three-part framework I used to transform my own struggling restaurant - which has since helped thousands of other owners implement. Tune in to discover: ✅ Why chasing new customers might actually be hurting your profits ✅ The counterin...

Many restaurant owners avoid dealing with employee issues because they’re afraid of the discomfort or damaging relationships. But there's a proven way to make feedback quick, clear, and effective - so your restaurant team operates as a highly effective team. Whether you’re a single-location or multi-unit restaurant owner, you’ll discover a simple framework for delivering feedback that drives...

When Michelle McGlone opened her restaurant, Lucy's Burger Bar in Denver (Colorado), she had great food and busy nights - but something wasn't adding up. Despite strong sales and "good" systems, she found herself trapped in the daily operations of her restaurant business, unable to focus on growth. In this episode of Restaurant Growth Accelerator, Michelle shares how she transf...

Are you tired of waking up to constant fires that need putting out in your restaurant? Maybe you're always reacting to the next crisis - instead of actually running or growing your restaurant business. In this powerful first episode of The Restaurant Growth Accelerator podcast, I’m joined by Dave Doyle (Business Success Coach here at OwnerShift Training). We dive deep into how restaurant owne...

From managing eight restaurants and $60M in annual revenue, former regional manager Nathan Voulgaris brings practical insights on food cost management. Join your host, Andrew Scott, as he speaks with Nathan about five proven strategies to slash your food costs without sacrificing quality. These battle-tested methods have helped restaurants boost their profit margins to 15-20%. You'll discover...

Running a restaurant business is NOT easy. In my twenties, I faced a nightmare scenario - potential bankruptcy that could cost my father his house. Working 80-100 hour weeks while battling severe health issues, I discovered the hard way what it takes to transform a failing restaurant into a thriving operation. In this deeply personal episode, I share my journey from $10,000 in overdraft to buildin...