Restaurant turnover drains time, money, and momentum. Tom Kilby of Vanteo joins Roger to discuss better recruiting, clearer onboarding, stronger culture, and long-term staffing options that can help operators build a more stable team.

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.

What separates an average restaurant manager from a truly great general manager? Andrew Roy, General Manager of Mahogany Prime Steakhouse, shares practical leadership strategies for hiring, accountability, labor management, guest recovery, financial controls, marketing, and building a restaurant team that consistently delivers exceptional hospitality.

Looking for restaurant growth strategies that don't rely on constant discounts? In this episode, Roger sits down with Dog Haus CEO Mike Montagano to explore how customer loyalty, guest experience, AI, influencer marketing, and smart operations are helping restaurants grow sales, protect profits, and stay relevant in today's competitive market. Packed with practical ideas for independent restaurant owners and small restaurant groups.

In Part 3 of the popular If I Owned Your Restaurant series, Roger shares the strategies he would implement immediately to improve restaurant profitability and increase restaurant profit.

Discover the restaurant KPIs that helped Mattenga's Pizzeria grow to eight locations. Enga Stanfield shares how tracking labor per hour, inventory, prime cost, leadership development, and restaurant systems creates profitability, accountability, and sustainable growth.

What if your kids menu could do more than entertain? In this episode, Roger talks with Mick from Grub Lab about kids menu ideas for restaurants and interactive technology designed to engage families and build loyalty. Discover how smarter kids menu ideas for restaurants can drive family revenue, create memorable dining experiences and keep families coming back.

What separates restaurants that struggle from those that build consistency, culture and strong operations? Omar from Talkin' Tacos joins Roger to share how systems, branding, team development and marketing helped create a thriving restaurant brand while staying focused on culture and operational excellence.Restaurant veteran Ben Fischer shares hard-earned restaurant operations lessons on leadership, staffing, labor costs, systems, marketing, and what it really takes to run successful independent restaurants.

Restaurant veteran Ben Fischer shares hard-earned restaurant operations lessons on leadership, staffing, labor costs, systems, marketing, and what it really takes to run successful independent restaurants.

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.