The restaurant profit strategy most operators overlook is not another price increase or cost cut. Greg Vojnovic of The Melt explains how culture, simplicity and consistent execution create stronger, more profitable restaurants.

For our 500th episode, Roger shares 10 proven restaurant profit strategies he used to build successful restaurants - from menu costing and prime cost to better training, recruiting, recurring revenue and unforgettable hospitality.

What if running a more profitable restaurant isn't about working harder? Roger talks with EDO Hospitality co-founder Joe Mikulich about smarter operations, stronger culture, staff accountability, creative selling, memorable guest experiences, and practical ways to drive revenue.

What separates restaurants that constantly struggle from those that consistently grow? According to Sexy Pizza co-owner Kyle Peters, it comes down to systems. In this episode, Roger and Kyle discuss employee retention, leadership, checklists, KPIs, restaurant culture, community marketing and the operational disciplines that help independent restaurants stay profitable, even when costs continue to rise.

What separates restaurants that struggle from those that thrive? Firebirds CEO Steve Kislow shares the leadership systems, hiring strategies, accountability methods, KPIs, and profit insights that helped grow the brand from three restaurants to 70 locations. Learn practical ideas any independent restaurant can implement immediately.

What makes guests come back again and again? In this episode, Roger sits down with the co-founder of one of hospitality's fastest-growing restaurant groups to discuss building unforgettable guest experiences, retaining great employees, creating strong restaurant culture and tracking the KPIs that drive long-term success. Practical ideas every independent restaurant owner can implement immediately.

In today’s episode of the Restaurant Rockstars Podcast, I’m talking shop with Lawrence, a seasoned hospitality executive who’s helped grow one of the most recognizable dessert brands in the country – Rita’s Italian Ice & Frozen Custard – to more than 600 locations.

In this episode on the Restaurant Rockstars Podcast, I’m speaking with Gail Kurpgeweit. Gail has had great success launching over 100 restaurant brand products for scale and getting them placed in major supermarkets and famous name big box stores. Best of all she and her team handle the entire process and it’s all done for you the restaurateur.

In this episode of the Restaurant Rockstars Podcast, I’m speaking with Blas Escarcega of Pollo Campero. This Guatemalan chicken restaurant concept first found huge success in Central America and other countries, and now continues to grow raving fans in the U.S.