45 Years of Restaurant Operations Lessons: Profit, Margins, Labor & Marketing
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.
The Systems Behind a Fully Booked Concept (And How to Scale Without Burning Out)
Discover how one operator built a fully booked, multi-location hospitality business without investors by focusing on restaurant systems for scaling, strong team culture, and experience-driven revenue. In this episode, learn how to improve profit margins, reduce turnover, and grow your restaurant business with proven operational strategies.
How Smart Restaurant Operators Build Teams That Actually Perform
What separates successful restaurant operators from struggling ones? In this episode, Big Biscuit CEO Chad Offerdahl shares the real-world systems behind scaling a 31-location breakfast brand, from accountability and training to labor, margins, culture, marketing, and AI. Practical strategies independent restaurant operators can implement immediately.
How to Turn Catering into a High-Profit, Repeat Revenue Machine
Turn catering into a powerful profit center with the right restaurant catering system. In this episode, Roger sits down with Elias from Rally Catering to break down how to simplify your catering process, increase order volume, and drive repeat revenue with streamlined systems and easy online ordering.
Low Labor, High Margins: The Thinking Most Restaurant Owners Miss
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.
Restaurant Brand Expansion: Strategies for National Success
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.
The Story of Growing a Single Restaurant to a Global Brand
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.