The Pre-Shift

Growing from one restaurant to nine teaches you that what worked at one location might not work at another. In this episode of The Pre-Shift Podcast, we sit down with Sam Aguilar, Brand President of Oak & Stone Restaurants, to discuss what it actually takes to scale a multi-unit concept without losing your culture along the way. Sam shares how Oak & Stone built a communication system that...

The Pre-Shift Podcast is back! Tom Schmidt, co-owner of Salt + Smoke BBQ, talks with host D.J. about shifting from hands-on restaurant work to leading an eight-location, 550+ employee business, a transition he says truly began around the fourth location and felt like a “phantom limb” loss of how he measured success. He explains how delegating to partners and leaders—especially co-owner Haley, a di...

How do you grow from a single taco joint to a 50+ location brand without losing the soul of your company? For Joe Kahn and Chris Artinian of Condado Tacos, the answer is simple: QUESO. In this episode, Founder Joe Kahn and CEO Chris Artinian share the origin story of Condado Tacos, built on the principle of creating a restaurant where people would want to work forever. They detail their unique &qu...

In an industry struggling with retention and wage disparity, how can operators build a business that is both profitable and truly equitable? In this episode, we talk to Ji Hye Kim, the celebrated chef-owner of Miss Kim and a leading advocate for One Fair Wage. She shares the innovative and practical systems she uses to foster a transparent and engaged team culture. From daily "Best Next Time&...

What if your dishwasher earned the same as your most tenured line cook? At bartaco, that’s not a hypothetical—it’s the reality. In this episode, we sit down with Anthony Valletta, President of bartaco, to discuss the innovative strategies fueling their nationwide growth. Anthony pulls back the curtain on their revolutionary compensation structure, where every hourly employee receives the same base...

Do you ever wonder if your restaurant's technology is ahead of the curve, just keeping pace, or falling behind the competition? In a tough environment where 44% of restaurants are missing their labor targets, knowing where you stand is the first step to getting ahead. In this special solo episode, host D.J. Costantino walks you through the four distinct stages of a restaurant's digital j...

How do you take six distinct fast-casual brands and scale them under a single, efficient operational umbrella? In this episode, we sit down with Lauriena Borstein, Chief Operating Officer, and Kyle Mark, Chief Information Officer of WOWorks—the restaurant group behind Saladworks, Frutta Bowls, and Garbanzo, among others. They share the "One WOW Way," their philosophy for unifying operati...

What does it truly take to turn a successful restaurant into a scalable franchise? In this episode, D.J. sits down with Shawn Saraga, a franchise development expert who has been involved in opening nearly 1,000 franchise locations. Shawn shares his journey from nightclub DJ to franchise guru and dives deep into the realities of restaurant expansion. He explains why franchising is not an exit strat...

What does it truly take to grow a restaurant concept from a single unit to a multi-location brand? In this episode, we're joined by Garrett Mills, Partner at Uncommon Brands, for a deep dive into the world of restaurant growth and investment. Garrett shares his unique journey and unpacks the key financial and qualitative factors his firm evaluates when partnering with emerging brands. From th...

What does it take to grow a restaurant from a single location to a global phenomenon? In this episode, D.J. sits down with Troy Hooper, CEO of Hot Palate America, the holding company for the rapidly expanding Japanese fast-casual brand, Pepper Lunch. Troy pulls back the curtain on his extensive career, from his early days in the kitchen to leading a global brand. He offers a masterclass on scaling...

The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the recent National Restaurant Association Show. On the other, there's the timeless need for genuine human connection. This episode explores both. First, D.J. considers the impact of AI on restaurant operations. Then, he...

The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of Cúrate and La Bodega by Cúrate in Asheville reveals how she completely transformed her restaurant's pay structure after the pandemic shutdown. Katie details her journey from engineering PhD student to award-winning chef...

Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder and CEO of Brasa Peruvian Kitchen, who shares his journey from management consultant to restaurant entrepreneur. Michel reveals how he built a fast-casual concept with an astonishing 17% employee turnover rate in an indus...

Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents, about how smart restaurants are winning the hiring game. After 13 years of connecting restaurants with talent, Alice breaks down what works. She explains the "missing middle" skills gap hurting restaurants today an...

Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught...

AI is changing the restaurant marketing game in ways that can save you time while boosting your revenue. In this episode of The Pre-Shift Podcast, I chat with Josh Kopel, a Michelin-awarded restaurateur who's truly mastered the marketing side of the business. Josh breaks down how restaurants of any size can use AI tools like ChatGPT to create better email campaigns, design loyalty programs th...

Breaking free from being the "superhero" operator can transform your restaurant's future. In this episode of The Pre-Shift Podcast, we talk with Avery Ward, third-generation CEO of Little Italy Ristorante in Groveport, Ohio, about how he turned around his family's struggling business. Avery shares how his tech background helped him implement smart systems that let him step back...

Uncertainty seems to be the only certainty in today's restaurant industry. In this episode of The Pre-Shift Podcast, we sit down with Jay Ashton, Canada's Restaurant Guy, to discuss how Canadian restaurants can adapt to tariffs and economic challenges.  Jay shares practical strategies from his 35-year career. These go beyond simply raising prices to tactics like creating salads without l...

For many 16-year-olds, a first job is just a way to make some extra side cash—nothing more than a temporary gig. But for Julianna Blackhurst, a part-time job in high school became the foundation of her lifelong career.  In this episode of The Pre-Shift Podcast, we sat down with the Senior Director of Franchise Operations at Jeremiah’s Italian Ice, to talk about two types of growth: career growth a...

What if mandatory training didn’t have to be boring? With creative storytelling and an irreverent approach, ARROW UP Training makes engaging, effective training programs for restaurant teams. In this episode, we’re joined by Jason Berkowitz, the founder and CEO of ARROW UP Training. Jason offers insights into building consistent employee experiences and the role of continuous training in fostering...

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts. In this episode, 'Restaurant Unstoppable' host Eric Cacciatorre teams up with industry experts James Schonzeit fro...

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts. This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool...

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts. In this episode of the Pre Shift Podcast, host D.J. Costantino welcomes Ross Groeneweg, Chief People and Strategy Offi...

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts. Mike Bausch, a certified master pizzaiolo and the brains behind Andolini's Worldwide joins DJ Costantino on the P...

Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts. In the latest episode of the Preshift Podcast, host D.J. Costantino chats with Margaret Pak, chef and co-owner of That...