
FULL COMP: The Voice of the Restaurant Industry Revolution
727 episodes — Page 1 of 15
The Takeaway: Nobody Ever Wished They Paid Less
Ami Kassar: You Gave Away Equity for Nothing
The Takeaway: Your Guests Didn't Leave. They Forgot You
Mike Mudrey: Your Restaurant Doesn't Need You
Felipe Riccio: Kill the Entire Menu Twice a Year
Ariel Arce: The Spreadsheet Came Before the Concept
Al Lucas: Go Work for a Chain
Amanda Signorelli and Nick McMillan: Legacy Doesn't Equal Profit
Telly Justice & Camille Lindsley: Repel the Right People
Ashley Morris: Product-Market Fit Forgives Every Mistake
Nick Wong & Lisa Lee: We Opened at 40 on Purpose
Dave Shah & Camilla Caremoli: One Unforgettable Restaurant Beats Twenty
Hamed Mazrouei: Thin Margins Are a Lie
Ryan Volberg: Double Revenue Without New Guests
Adam Weisblatt: How Smaller Restaurants Win
Jon Murray: Get More Profit From Your People
Tobin Ellis: Your Labor Problem Is a Design Problem
Helen Johannesen: Ownership Isn't the Win You Think
Brendan and Bianca Shah: Collaborate, Don’t Compete
Jeremy Lett: The Product Failed, Not You
Seth Gerber: Your Restaurant Is a Factory
Harry Posner & Natalie Dial: Put Staff Before Guests
Philippe Massoud: Built to Last 19 Years
Michael White & Bruce Bronster: Price Less, Win More
Ben Leventhal: Your Guests Didn't Leave, They Forgot
Rob Herold: This is the secret to delegation
Rachel Cope: The City Nobody Wanted
How to Build a Restaurant That Can Scale Without Breaking: Jeff Fenster, Everbowl
Kyle Willis: The Busy Trap
How to Build a Restaurant That Can Grow Profitably: Randy Sharpe, Wahlburgers
Kim Alter: Control Is the Growth Strategy
How to Build a Restaurant That Can Survive: Dan Simons of Founding Farmers
Peter Wright: Stop Chasing New Customers
How to Build a Restaurant People Actually Want: Josh Halpern, Big Chicken & Craveworthy Brands
No Classics, No Apologies: Jenn Saesue & Chat Suansilphong on the Identity-First Strategy That Built Their Empire
How to Build a Restaurant People Can Remember: Scott Snyder, Badass Coffee of Hawaii
Your Best-Selling Dishes Might Be Killing Your Restaurant: Amanda Maneesilasan on Letting Go to Level Up
Ditch the Storefront: Michael Russo on Going Where Customers Are, Failing with Discipline, and Building a Franchise That Scales
Trends Fade, Essentials Don't: Koji Kanematsu on Patience, Painful Pivots, and Building a Concept That Lasts
Stop Planning, Start Serving: Matt Jozwiak on Turning Action into Impact and Scaling a New Restaurant Economy
Surviving Over 100 Years: Ti Martin on Growing a Legacy Brand
Luck Is a Lie: Maycoll Calderon on the Formula for Repeat Success
How to Build a Cult Brand: Ben Van Leeuwen on Trust, Taste, and Scaling Without Shortcuts
Complexity Is A Killer: Chris Schultz on Cutting the Noise to Unlock Real Growth
Leadership Extends Beyond Titles: Warren Rustand on Living With Purpose and Discipline
Revenue Beyond the Dining Room: Sam Bernstein on Turning Superfans into Six Figures
Leadership Is Emotional Labor: Ellen Bennett on the Personal Cost of Growth
Burn It Down: Alan Roth on Quitting, Clarity, and Building It Better the Second Time

S15 Ep 183Question Everything You Were Taught: Andrew Dana on Rewriting the Rules of Hospitality
For over a decade, I ran my restaurants the way I was taught to run other people's restaurants. I led my teams the way others had led me and I never questioned it. But what if you never got that education?Andrew Dana owns more than half a dozen successful restaurants and he began his journey as a restaurateur with absolutely no operational experience. He just did what he thought was right and followed his gut instincts. Today we go through how an industry outsider is challenging the way we look at our restaurants and our industry.For more information on Call Your Mother, visit https://www.callyourmotherdeli.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

S15 Ep 182Ads Are Losing Power in Restaurants: Patrick Noone on Building a Content Engine Instead
What if the real reason your restaurant marketing isn’t working has nothing to do with your ads?Patrick Noone thinks most brands are solving the wrong problem. As a marketing leader at Slim Chickens, he’s watched restaurants pour money into advertising, discounts, and promotions, only to discover they still can’t clearly explain who they are or why guests should care.In this conversation, Patrick breaks down the shift from advertising to content, why most restaurants fall into the discount trap when they lack real attribution, and how strong brand positioning becomes the foundation for every campaign that actually drives traffic.If your marketing feels like throwing spaghetti at the wall, this conversation will reset how you think about growth.To learn more about Slim Chickens and how the brand is expanding its global footprint while rethinking restaurant marketing, visit slimchickens.com._________________________________________________________Today's episode was brought to you by Square. If you want restaurant tech that actually supports how you run your restaurant, find out how Square can help at square.com/goodstuff.Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com