1216: Three Pillars to Scale Your Restaurant ...

Chris Goss is the Director of Hospitality, Operations, and Human Resources at Heirloom Hospitality in Vermont, where he oversees people, culture, and guest experience across the organization. With more than four years in this role, and over 30 years of restaurant hospitality expe ...  Show more

Jordan Ware and Cindi Kozak are the chef-and-general manager team behind Frankie's in Burlington, Vermont, a 70-seat, seafood-forward, farm-to-table restaurant in the former Penny Cluse Café space that has quickly become one of the most talked-about new spots in the country. Afte ...  Show more

In the restaurant industry, success is defined by more than just the quality of food — it's about having control over your business and achieving financial freedom. One of the most crucial aspects of this journey is mastering food inventory management. In this episode of season t ...  Show more

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Chili’s just posted five straight quarters of growth and a 39% sales jump, bucking the trend in a struggling casual dining sector.

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Today we’ll hear about: · How Montana Knife Company grew from a passion project in one man’s garage into a coveted American brand—and the lessons its founder, Josh Smith, learned along the way Next Steps: · 📞 Have a question for the show? Call 844-944-1070 or send us a message: ...  Show more

Today, we’ll hear about:  A business owner whose partner refuses to retire  A leader looking for advice on how to seek honest feedback from her team  A family trying to ensure their company survives  A business owner seeking for advice on how to deal with a difficult ...  Show more