In this episode we sit down with Joe Carlucci, owner of Valentina's pizzeria in Madison, Alabama. Join us as Joe, a nine-time world pizza champion and two-time Guinness world record holder, shares his incredible journey in the pizza industry spanning over 35 years. Discover the secret ingredients to his award-winning pizzas, his approach to creating a strong team culture, and the innovative strategies that have made Valentina's one of the top pizzerias in the U.S. Joe also delves into the importance of being open-minded, investing in your employees, and how he successfully navigated the challenges of opening during the pandemic. Whether you're a restaurateur or a pizza lover, this episode offers valuable insights and inspiration.

00:30 Joe Carlucci's Journey in the Pizza Industry

00:54 World Pizza Championships and Guinness Records

02:20 Gordon Ramsay and Media Appearances

03:19 Building Valentina's Pizzeria: Lessons from Failure

05:38 The Art of Pizza Acrobatics

06:05 Award-Winning Pizzas: Ingredients and Techniques

07:54 Creating a Positive Work Culture

13:28 Managing Growth and Reinvestment

15:30 Delivery, Takeout, and Pandemic Challenges

16:59 Building a Destination Pizzeria

In this episode, we sit down with Kenny Rose, Founder and CEO of FranShares, a Chicago-based startup that allows individuals to invest in franchises with as little as $500. Kenny discusses the opportunities and challenges in the trillion-dollar franchising industry, shares his entrepreneurial journey, and provides valuable insights into evaluating franchise partnerships. We also delve into the importance of community engagement and the potential of fractional franchising investments. Tune in for an engaging conversation filled with expert advice for aspiring franchisees and entrepreneurs.

In this episode we welcome Yianni Karapanagiotis, the founder of Kara Restaurant Group and co-host of Restaurant Punk podcast. Yianni shares his insights on the importance of consistency in building credibility, the journey of expanding from one to 14 restaurant locations, and his strategies during the pandemic. Yianni also discusses his philosophy on growth, systems, and the significance of creativity in the restaurant business. Tune in to hear about the challenges and triumphs in Yianni's career and learn valuable lessons for aspiring restaurateurs.

01:10 Discussing Consistency and Credibility

03:25 Yianni's Journey: From Dishwasher to Restaurateur

05:24 Challenges and Expansion in the Restaurant Business

07:07 Building a Team and Business Philosophy

13:08 Impact of COVID-19 on the Restaurant Industry

16:58 Financial Wisdom and Future Plans

21:05 Creativity and the Restaurant Punk Philosoph

In this episode, we feature Kasey Anton, a former Boston restaurateur turned consultant and author of the upcoming book 'Profit First for Restaurants.' With over 20 years of experience, Kasey shares her expertise on the importance of solidifying your business model and financial structure before considering expansion. From addressing food costs and labor expenses to leveraging her innovative 'Profit First' system, Kasey offers invaluable advice to help restaurants achieve financial success while maintaining growth readiness. Don't miss this episode packed with actionable insights and real-life success stories!

05:18 Understanding Financial Health Before Expansion

06:32 Key Indicators for Restaurant Growth Readiness

10:03 Building a Solid Restaurant Business Model

13:48 Addressing Third-Party Delivery Costs

15:52 Optimizing Current Operations for Growth

20:21 Introducing the Profit First System

20:45 Understanding the Business Model

21:11 Managing Cash with Bank Accounts

22:35 Allocating Funds to Different Accounts

23:21 Gamifying the System

24:30 Immediate Financial Insights

28:08 Success Stories and Case Studies

30:43 The Importance of Detailed Cost Analysis

In this episode, our guest Jason E. Brooks, with over 30 years of experience in the hospitality industry, discusses key number seven from his book, Every Leader Needs Followers: 'Never. Stop. Training.' Jason dives into effective strategies for implementing ongoing training programs, balancing daily operations, and measuring training effectiveness. Discover why perpetual learning is crucial for restaurant success, how to embed training into daily operations, and the impact of continuous training on staff retention and performance.

00:19 Discussing Key Number Seven: Never Stop Training

05:08 The Importance of Continuous Training in the Restaurant Industry

09:10 Challenges and Solutions for Implementing Ongoing Training

16:19 Training's Role in Reducing Turnover and Increasing Retention

31:25 Common Training Mistakes and How to Avoid Them

In this episode of the Restaurant Growth Show podcast, we are joined by Mike McGloin, a growth strategist and founder of the Food for Thought Network, and owner of Fuse, a marketing agency specializing in food and beverage. Mike shares his journey from Yorkshire to leading innovative marketing projects in the U.S., and delves into the complexities of AI in marketing. We explore the challenges faced by restaurant tech companies in differentiating themselves in a crowded market and discuss key strategies, such as building trust and empathizing with restaurateurs. Learn how genuine human interaction and effective use of AI can make a significant impact. Tune in for an in-depth conversation packed with valuable insights and practical advice.

00:46 Mike McGloin's Journey in Food and Beverage

02:14 Marketing Technology Challenges

02:57 Standing Out in a Crowded Market

06:07 Building Trust with Digital Communication

08:07 Evaluating and Choosing the Right Technology

21:21 The Importance of Human Interaction

Welcome back to the Restaurant Growth Show Podcast! In this episode, hosts Gordon and Jose welcome seasoned restaurateur Peter De Bruyn, who shares his 30 years of experience in the industry. Peter, the executive chef at the Strathcona Hotel and board chair at the BC Restaurant and Food Services Association, dives into hot topics like tipping culture, California's minimum wage hike, and how restaurants are navigating increased costs. He also discusses the challenges related to labor shortages, food supply issues, and the impact of recent CRA and WorkSafe regulations on tipping practices. Tune in for valuable insights and strategies for restaurant owners and operators.

01:22 Peter De Bruyn's Background and Career

03:24 Changes in the Restaurant Industry

05:09 Impact of Minimum Wage Increases

14:20 Tipping Culture and Challenges

18:18 No Tipping Policy: Pros and Cons

27:34 Managing Tips and CRA Regulations

In this episode of the Restaurant Growth Show Podcast, industry veteran Jason E. Brooks returns to share invaluable insights from his over 30 years of experience in hospitality. Jason breaks down the five crucial keys to transforming restaurant management, which spell out the acronym MODEL: Master your KPIs, Owner-like Orientation, Delegate by Creating Mini GMs, Engage with One-on-Ones, and Leading with the Right Mindset. Alongside practical steps, Jason discusses how to effectively engage with team members, the importance of coaching, and the benefits of delegating tasks. The conversation also dives into topics like grill tips, the significance of acronyms, and more. Tune in to gain actionable strategies to enhance your restaurant operations and empower your team.

02:16 Introduction to the Five Keys

02:52 Key 1: Master Your KPIs

08:39 Key 2: Owner-Like Orientation

16:19 Key 3: Delegate by Creating Mini GMs

22:46 Challenges in Leadership and Team Engagement

24:46 The Importance of One-on-One Meetings

26:57 Delegation and Building Trust

30:01 Managing vs. Leading vs. Coaching

36:14 Practical Steps for Restaurant Managers

In this episode of the Restaurant Growth Show podcast, Savannah Seydel, VP of Sustainability and Impact at Better Earth, shares practical insights on reducing costs, minimizing food waste, and implementing sustainable practices in restaurants. Savannah discusses her journey to Better Earth, the company's recent B Corp certification, and their innovative Climate Smart Packaging Collection. She also explores strategies for engaging restaurant staff in sustainability initiatives, key packaging legislation for 2024, and the impact of compostable packaging on consumer perception.

00:39 Savannah's Journey to Better Earth

02:41 Better Earth's B Corp Status and Climate Smart Packaging

05:05 Creating Zero Waste Ambassadors in Restaurants

08:26 Key Packaging Legislation for Restaurateurs

15:23 Consumer Perception and Packaging Impact

In this episode of the Restaurant Growth Show Podcast, hosts Gordon and Jose welcome Brent Beatty, VP of Product at 7shifts, to discuss the latest 7shifts industry study focusing on what restaurant employees want in 2024. Dive into practical strategies for improving employee motivation, reducing turnover, and fostering long-term careers in hospitality. Brent shares his diverse background, insights on integrating new technologies in restaurants, and how to balance pay and coworker relationships effectively. Learn how proper planning, use of technology, creativity, and communication can transform restaurant operations and enhance employee satisfaction.

03:06 Adoption of Technology in Restaurants

05:38 Key Findings from the 2024 Employee Report

07:15 Strategies for Boosting Employee Motivation

10:32 Balancing Pay and Coworker Relationships

15:43 Addressing Low Pay and Tough Managers

18:57 Gen Z Workers and Their Expectations

22:52 Supporting Long-Term Careers in Hospitality

26:23 7shifts' Role in Easing Management Challenges