Show cover of Restaurant Growth Podcast

Restaurant Growth Podcast

The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.

Tracks

Creating a restaurant culture that attracts and retains with Danny Meyer and Jordan Boesch
How do you create a restaurant culture that attracts staff and retains them?We asked someone who’s done it—the one and only Danny Meyer.Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it’s built, and how to use servant leadership, a lot of ground was covered. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
56:25 08/30/2022
Leading the New Kitchen Culture with Adam Lamb
The restaurant business is notorious for being a tough one to work in. And for decades, it has been. But we’re at an inflection point—and restaurant leaders are rethinking what it means to be a part of this industry right now. A better work environment is here, and for guys like Adam Lamb, it’s a long time coming.Adam and I sat down to discuss his career as a chef, when he realized that things needed to change, and how he’s begun to do just that from his position as a leader. We also chat about what the new kitchen culture looks like, and how we can achieve it.The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
46:03 08/16/2022
Going all in on restaurant culture with Chris Smith, CEO at Zunzi's + Zunzibar
Zunzi’s has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. In this episode, we chat with Chris about the culture at Zunzi’s and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
39:20 08/02/2022
Making MáLà Project with Amelie Kang, Owner of MáLà Project NYC
On the latest episode of the show, we are joined by Amelie Kang, the owner of MáLà Project in New York City.Amelie opened the first location of her restaurant at the young age of 23—and has learned a lot of lessons along the way. Amelie takes us through: How her role (and team!) has changed as they've expanded to three locationsHer team’s people-first approach to employee managementHopes for the future of the restaurant businessWhat to order in your Szechuan dry potAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
26:30 07/20/2022
Own diner’s attention with Matt Plapp, CEO of America’s Best Restaurants
Matt Plapp and his team have been to more restaurants than anyone. Since 2021, they’ve taken cross country to visit and document America’s best independent restaurants. And they’ve learned what separates successful restaurants from struggling ones. Matt joins us on the Restaurant Growth Podcast to chat about:His career in radio advertising to restaurant marketingWhat 90 to 95% or restaurant are not doing—but should beA ton of creative ways to collect customer data The importance of storytellingWhether or not Matt has taken his van to HawaiiAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Matt PlappFirst, I’m a husband to Christy for the past 20 years, then a father to Paige & Cole. Next I’m an AVID marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. I’ve owned my marketing firm since 2008 and since then we’ve helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 our main focus has been to help independent restaurants and today we help restaurants all over the country.I commonly get asked, “Matt what do you do”?#1 I’m the CEO of America’s Best Restaurants. We help independent restaurants tell their stories, acquire customers and build sales momentum.#2 I’ve written 3 books on restaurant marketing and my 4th is coming out late 2023#3 I’ve personally traveled to over 1,000 restaurants to understand what works and what doesn’t, when it comes to restaurant marketing. CLICK HERE to see what I learned on that path.#4 I’m the host of two podcasts. MPTV is my podcast talking to restaurant owners and fellow entrepreneurs. Restaurant Expert Roundup is the 2nd podcast where I interview authors and influencers in the restaurant business.At the end of the day, I exist to help independent restaurant owners WIN! And this didn’t start yesterday. It started in 1999 when I first started helping restaurants working for WGRR 103.5 with radio advertising. By 2008 I had become an accidental expert in digital marketing and turned my attention to consulting. Fast forward to 2015 and I’d created an online marketing strategy that helped restaurants FINALLY see results with their marketing and build their customer database like never before.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
52:04 07/05/2022
Going all in on virtual restaurants with Alex Canter, CEO of Nextbite
Alex Canter is a fourth generation restaurateur at Canter’s, the famous Los Angeles deli. And he was very early on the delivery and virtual restaurant game. Now, he’s a leader in the space at Nextbite, creating virtual brands with celebrities and helping small restaurants maximize revenue in the process. We chat about:The early days of food delivery in LAThe growing pains of adding delivery to a decades-old brandAlex’s first virtual brand, Grilled Cheese HeavenThe creation of Ordermark, and later NextbiteHow to build a brand from nothingFax machinesAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Alex CanterAlex is a restaurant industry innovator, in-demand speaker, and passionate advocate for restaurant operators and workers. He was raised in the kitchen of the world-famous Canter’s Deli in Los Angeles, where he and his team started work on what would become Nextbite. A fourth-generation restaurateur, the restaurant business has been in Alex’s blood for over 90 years. In addition to being the visionary and leader of Nextbite, Alex is active with the Techstars network and enjoys mentoring other restaurant technology entrepreneurs and occasional angel investing. He is a 2019 recipient of the Forbes 30 Under 30, Fast Casual Executive’s Top 25 and a recipient of Nation’s Restaurant News’ 2022 Top 50 Power List. Alex previously led several technology ventures and most recently, Nextbite announced the close of its $120M Series C funding round led by Softbank.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
41:25 06/28/2022
The anti-ghost kitchen with Kristen Barnett, Founder of Hungry House
Ghost kitchens are hot. But that doesn’t mean they’re for every operator.Kristen Barnett joins us on this episode of the Restaurant Growth Podcast. Kristen knows ghost kitchens well—and after a stint at Zuul, she went to found her own ghost kitchen, Hungry House. We get into:Ghost kitchen mythsWhen the ghost kitchen model is a good idea for an operatorWhat you need to know to be successful with this restaurant modelWhy Hungry House is called an “anti” ghost kitchenAnd more!The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Kristen BarnettKristen Barnett is the founder & CEO of Hungry House, a NYC-based startup that partners with digitally-native chefs to bring their culinary ideas into reality through the Hungry House platform. Kristen started her career in the New York City office of The Boston Consulting Group. She unfortunately soon began to struggle with her health after contracting Chronic Lyme disease and she became seriously ill. Desperate to feel better, she turned to dietary change to feel better and she had miraculous results. Determined to make a bigger impact, she left consulting to pursue a career in the food industry. Since then, she’s worked at DIG (formerly Dig Inn) where she was Director of Strategic Operations and led supply chain strategy, menu development and their food delivery and ghost kitchen business. Kristen then went on to join Zuul, a ghost kitchen tech startup where she served as Chief Operating Officer and led product strategy to develop a proprietary tech platform and multiple virtual brands. After Zuul was acquired by ghost kitchen competitor, Kitchen United in summer 2021, she went on to found Hungry House. Having borne witness to the explosive growth in the ghost kitchen industry, mainly with a commoditized and unhealthy product offering, she decided to found Hungry House in summer 2021 to create the first direct-to-consumer ghost kitchen company focusing on sustainability, diversity, quality & transparency.Kristen graduated from Cornell University magna cum laude and is passionate about plant-based eating and supporting other women in the food industry through a semiregular women-in-food dinner series.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
33:22 06/21/2022
The new customer loyalty with Phil Crawford of CKE Restaurant | RGP #25
Customer loyalty has come a long way from the paper punch card. Now it seems like every restaurant has their own app, their own loyalty programs, and their own way to reward customers and keep them coming back.We’re joined on this episode by Phil Crawford, the chief technology officer of CKE brands, better known as the parent of Carl's Jr. & Hardees. And we’re talking all things customer loyalty tech. We get into:Why digital loyalty programs are so essential right nowWhat type of rewards programs are driving guest satisfactionHow to use tech to enhance the customer experience—without replacing the human elementThe tech that will be common for restaurants in 2032The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
38:50 06/06/2022
Staying ahead of the curve with Mijo Alanis of Beyond Juicery + Eatery
How do you stay on the pulse of what customers want? By paying close attention. Mijo Alanis has found success in his career by staying ahead of the curve—opening a juice and smoothie shop long before they were as ubiquitous as they are now. Mijo tells the story of Beyond Juicery from the way beginning of his career, how they’ve grown through franchising, and the “bus tub” moments that have helped him give the people what they want.In this episode, we cover:The moment that Mijo Alanis and his wife, Pam Vivio, decided to start a juice barBeyond Juciery + Eatery’s early daysExpansion through franchisingHow to step away from the day to day as you growThe “bus tub” moments that give you customer insightsThe Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
36:49 05/24/2022
Where restaurants are headed in 2022 with Danny Klein, Editor at Food News Media | RGP #23
As editor at Food News Media, Danny Klein has a 30,000-foot view of everything that's going on in our industry. So from curbside pickup to QR codes, to the labor shortage to loyalty, Danny has a ton of thoughts to share. It's an episode that's just packed with breakdowns, some hot takes, and knowledge bombs that you can take back to your teams.In this episode, we cover:The different challenges facing both major brands and independents after the pandemicWhat advantages that independents have right nowEmerging trends like the “next-gen casual” restaurant Pandemic trends that will last—and what won’t (hint: QR codes)The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.Meet Danny KleinDanny Klein is the Editorial Director at Food News Media, publisher of QSR and FSR magazines. A graduate of the University of Florida College of Journalism and Communications, Danny spent more than a decade covering high school, college, and professional sports throughout Florida before joining Food News Media as the associate editor of FSR magazine in 2015. Big Ideas There is a ton of opportunity for independent diners to leverage loyalty programs“How can you create a community of loyal diners, who you're giving them a reason to come back. And for independents, that opportunity is as big, or if not greater than it is for quick service, because you tend to have really loyal, guests, you have people who I've talked to, people who go to the same local place three or four times a week and have been doing it for years. It's generational and they've passed it down.Maybe it's a texting program, maybe it's an email program, but just what are ways that you can offer that person something to join where you're constantly communicating with them, letting them know what's happening, giving them options to support you. And so I think there's a there's a lot of white space there.”“Next-gen Casual” restaurants are an emerging trend“So what this essentially is, is a combination of those two worlds, because you have a section of chains, basically in the full service space.They operate in and live the world of being an independent restaurant and how they look inside the type of food that they offer yet. They are mid-size and they're growing. So they kind of are able to handle what's happening yet at the same time. Give the consumer what they want, and also deliver on some convenience and tech things that are out of reach for a lot of independence from a financial standpoint.”Examples of next-gen casual restaurants mentioned are Walk-On’s Sports Bistreax and Agave & Rye.The brands that make employee experience better will surge to the forefront“If you could tell [employees], ‘you can work, pick your hours, you could be flexible. You have the ability to work whatever shifts you want to work around whatever you're doing outside of working here.’ [Or,] ‘we understand it's a one-stop for you,’ or, ‘Hey, look, if you work here for a year, we'll give you this, and then you can become a GM, and you'd be making six figures.’ All that kind of stuff I think is sort of surging to the forefront.”About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
50:41 05/10/2022
Finding grounded certainty in the restaurant business with Brandon Poole | RGP #22
Brandon Poole spent his career building national restaurant brands at restaurants like Pita Pit, and now he’s using what he’s learned to help businesses do this same with his new venture, BrandGabs. In this episode, Brandon and DJ chat about the value in creating a brand that drives decisions, how to use it to create competitive advantage, and how to foster what Brandon calls “grounded certainty” in your business. The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
33:39 05/03/2022
Finding work-life balance in the restaurant business with Monte Silva | RGP #21
The hospitality industry doesn’t have the best reputation when it comes to work-life balance. Monte Silva wants to change that. After a successful run as GM from Wolfgang Puck led to burnout, Silva is determined to figure out how to run profitable restaurants without sacrificing himself. Now, he teaches what he learned to restaurant owners through his coaching business, #Restauranteur. Monte joined us on the podcast to tell us his story and offer listeners tips on how to work “on” their business, not “in” their business.The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
37:07 04/19/2022
The restaurant prosperity formula with David Scott Peters | RGP #20
This episode of the Restaurant Growth Podcast features David Scott Peters. He's a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his restaurant prosperity formula.  We break down what a prosperous restaurant does. How to find and train managers that compliment you and go through new ways to tackle a few familiar labor cost scenarios.The Restaurant Growth Podcast is hosted by Dominick, “DJ” CostantinoAbout 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
31:42 04/05/2022
A better way to track restaurant labor with Jim Taylor, Founder of BenchmarkSixty | RGP #19
The conventional methods of measuring restaurant labor cost—as a percentage of sales—are no longer enough to ensure success. One way to find success is to start measuring labor productivity—the number of customers your team can serve. We chat with Jim Taylor, founder of BenchmarkSixty, about why restaurants should be tracking labor productivity, the data you need how to do that and the huge impact it can have on your restaurant success.The Restaurant Growth Podcast is hosted by Dominick, “DJ” CostantinoAbout Jim TaylorBefore going into business for himself, Jim had a long and successful career with Cactus Club Cafe restaurants. Operating in multiple roles and several markets, Jim took a lead role in both the growth and financial strategies that helped make Cactus restaurants a household name in Canada.Jim is the creator of Benchmark Sixty - A one-of-a-kind restaurant financial optimization strategy designed for restaurateurs to dramatically increase their profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. This signature platform has helped hundreds of restaurants start on the right foot, land on their feet, or position for solid growth moving forward. It has also been battle-tested during the challenging Covid-19 restrictions.Using a proprietary strategy, Jim and his team work with restaurant operators to navigate the new normal of the restaurant industry where everything from wage structure to menu pricing and cost management have changed.       Jim's business goals are focused primarily on doing what he can to improve the overall state of the restaurant industry. Having grown up in it and witnessing firsthand the challenges it and the people working in its face, he aspires to make it better for the next generation of restaurateurs.Ultimately Jim aims to "Change the way the entire restaurant industry looks at labor costs in order to protect profit AND employee experience."
28:28 03/28/2022
Creating systems for restaurant growth with Lauren Fernandez of Full Course | RGP #18
Restaurant growth is the sum of getting a lot of things right: company culture, real estate, SOPs, and more. Lauren Fernandez has done it as a franchisee at Chicken Salad Chick, and now at Full Course, where she and her team invest in and help single-unit restaurateurs grow their brands at scale. In this episode, we chat about:making the right real estate decisionssystematizing as you scale your brandoffering the right benefits in a changing labor marketThe Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Lauren FernandezLauren Fernandez is the CEO and founder of Full Course, a non-traditional restaurant investment and development firm created for operators by operators that is changing the way new businesses grow their brands. The company partners with restaurants in the early stages of development to optimize existing operations, develop strategies for sustainable growth and bring the right investors or franchise partners to the table. Fernandez is a restaurant industry veteran with two decades of experience. She previously served as General Counsel and Head of Franchise Administration for FOCUS Brands and was Co-Founder, President and Operating Partner for multi-unit franchise developer Origin Development Group, acting as a strategic growth partner for brands such as Chicken Salad Chick.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team is comprised of people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
41:31 03/14/2022
Building a delivery-only restaurant with Charles Wright, VP of Ops at ClusterTruck | RGP #17
ClusterTruck is not your average restaurant. They have no front of house staff, no dining rooms, and a menu with 80+ items, delivered within 10 minutes of being boxed up. How do they do it? With a combination of cutting-edge software, savvy menu engineering, and a commitment to great hospitality. We chat with Charles Wright, ClusterTruck’s VP of Operations, about staffing a delivery-only restaurant, the logistics of huge menus, and more on this episode of the Restaurant Growth Podcast.The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Charles WrightCharles has spent a majority of their professional career working in the restaurant industry in operations. His time was split between Panera Bread, YUM! Brands, and most recently Chipotle. In 2020, Charles made the leap and began working for startup companies in Indianapolis, and he currently serve as the Vice President Of Operations at ClusterTruck.
27:27 03/07/2022
&pizza’s Secret Sauce with Andy Hooper | RGP #16
\What helps set your restaurant apart as an employer? Is it wages, benefits, or how you treat your team? At &pizza, it’s all of it, and they’re growing at a rapid pace despite what many are calling a labor shortage. Learn from &pizza’s President, Andy Hooper about how they’ve been able to lead the charge when it comes to employee experience, how to offer creative benefits and why they haven’t had much trouble hiring these past two years.The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.About Andy HooperAndy Hooper is a restaurant industry veteran with over 15 years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product and culinary innovation, talent development and guest satisfaction and engagement.Andy currently serves as President for &pizza, having previously served as Chief People Officer and Chief Operating Officer, since joining the brand in 2018. Prior to &pizza, Andy served as the Chief Innovation Officer and Chief People Officer for Cafe Rio Mexican Grill. In his early career, Andy held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy earned a degree in marketing and human resources from the University of Miami Business School. He and his family live on Capitol Hill in Washington, D.C.About 7shiftsSince 2014, 7shifts has helped restaurant managers schedule, evaluate, and communicate with their workforce. Our team comprises people who live and breathe restaurant culture and strive to help our customers simplify team management, every single day.
26:36 02/23/2022
Restaurant Growth Podcast Trailer
The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.
00:38 02/17/2022
How to beat the labor shortage with top-notch retention with Dan Simpson, CEO of Taziki's | RGP #15
How do you beat the restaurant industry labor shortage? By focusing on the people already working for you. In this employment landscape, team member retention is more important than ever before. We chat with Dan Simpson, CEO of Taziki's, which with nearly 100 locations and 3000 employees, manage to retain staff at a rate higher than the industry average. How? By developing a keen understanding of who works for them and what they can do to provide them with a career that is reflective of that. The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick "D.J." Costantino
26:32 12/15/2021
The Restaurant Marketing Flywheel with Chip Klose, Founder of Restaurant Strategy| RGP #14
Restaurant Marketing doesn’t begin and end—it’s ever moving. We sit down with Chip Klose, founder of Restaurant Strategy to chat though the restaurant marketing flywheel of attract, retain, evangelize, with strategies for how to win at each. The best part? The marketing flywheel applies both to customers and your own team. The 7shifts' Restaurant Growth Podcast is hosted by Dominick "D.J." CostantinoAbout 7shifts7shifts is a team management platform designed for restaurants. We  help managers and operators spend less time and effort scheduling their  staff, reduce their monthly labor costs and streamline team  communication. The result is simplified labor management, one shift at a  time.
42:39 11/29/2021
The blueprint for a $10 million restaurant with Josh Kopel | RGP #12
Are you meeting the demand of local diners? Are you leveraging social media properly? Are you leaving money on the table? These are all questions that you should ask as you lay the foundations for a $10 million dollar restaurant. Josh Kopel, restautauateur and content creator, lays the blueprint for reaching profitability and then some in this tactic-packed episode.The Restaurant Growth Podcast is brought to you by 7shifts and hosted by Dominick “D.J.” CostantinoAbout Josh KopelJosh Kopel is a restaurateur, tech pioneer and environmental advocate. Born in Baton Rouge, Louisiana, the spawn of bootleggers and retail giants, he was bred for the hospitality industry. Throughout Kopel’s 20+ year career in hospitality he has managed venues ranging from the Alligator Bayou Bar, located on Alligator Bayou Road, seated on Alligator Bayou (it was exactly how you’re picturing it in your mind) to the hottest Hollywood nightclubs, bars, and ultra-lounges (far less glamorous than you’re picturing it in your mind).Kopel went independent in 2010, opening his first concept Five0Four, a New Orleans-inspired bar, on the Walk of Fame in the heart of Hollywood. In subsequent years, he would open the Michelin-rated fine dining concept, Preux & Proper as well as South City Fried Chicken, voted the best fried chicken in Los Angeles by LA Weekly. Despite his success, he saw foundational issues within the industry and set out to fix them himself.In 2018, Kopel founded FLO Hospitality Solutions, a company solely focused on leveraging tech to bring more humanity to the customer service experience, not less. His first product, FLO, launched in 2019 offering an all-in-one communication solution for restaurants, saving restaurateurs 1,500 labor hours per year while increasing their profits, on average, 5-15%. .In 2020, the pandemic offered another opportunity for Kopel to serve the industry. In response to the devastation he saw, Josh created FULL COMP, a podcast, blog and video series dedicated to seeking out thought leaders from within and outside of the hospitality industry, using their wisdom to help the restaurateurs survive the present and thrive in the future.Kopel’s varied interests and talents have landed him several positions of influence including board seats on the Hollywood Hills West Neighborhood Council and the California Restaurant Association. He is also a co-founder of the Friends of Runyon Canyon, a non-profit focused on the protection of local Los Angeles Park areas.
29:50 10/25/2021
The roadmap to the future of food with Carl Orsbourn and Meredith Sandland, authors of Delivering the Digital Restaurant (RGP #10)
For our tenth episode, we welcome the authors of Delivering the Digital Restaurant, Carl Osbourn and Meredith Sandland. Delivering The Digital Restaurant explores the world of off premise food and the massive disruption facing American  restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. We chat about how the book came about, who it's for, and how technology can help restaurant during the labor crisis.The Restaurant Growth Podcast is presented by 7shifts, and hosted by Dominick "DJ" Costantino.About Meredith SandlandSpent two decades in consulting, corporate strategy, and restaurant development. After building 1000+ restaurants as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures) backed disruptor. Meredith lives in Orange County, California with her three favorite guys: husband, Scott; son, Lincoln; and dog, Kobe. About Carl Osbourn Carl led BP-owned ampm and its billion-dollar grab-and go food and beverage offering across the brand’s 1000+ convenience retail locations. At BP, Carl obsessed over consumer convenience, and transformed ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined  Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of  food delivery. Carl, his wife Elicia, and their two cats, Positano and Ravello, live in Orange County, California.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
29:19 09/17/2021
Training a deskless workforce with Rachael Nemeth, Co-founder and CEO of Opus (RGP #9)
How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Rachael NemethRachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
26:51 08/06/2021
Danny Meyer on his career, hiring the right people, the state of the restaurant industry, and more with 7shifts' CEO Jordan Boesch (RGP #8)
We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.About Danny MeyerBorn and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny’s leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG’s ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG’s diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny’s groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
64:09 07/15/2021
Establishing your restaurant's core values with Kelly McCutcheon, VP of people at Hopdoddy Burger Bar (RGP #7)
What are your restaurant's core values? If you're not sure, this episode of the podcast will help you figure that out. We sit down with Kelly McCutcheon, VP of People at Hopdoddy Burger Bar to chat about how Kelly and her team sat down and whittled down a list of 50 characteristics into four core values that drive the 32 location machine that is Hopdoddy Burger Bar. The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Kelly McCutcheonIn her hospitality career spanning 20 years, Kelly’s skill for training has grown into a passion for leading and developing others. She’s had the pleasure of leading the creation of a TM to GM career development program, where over 100 Team Members have turned their passion into purpose by advancing their career into a position of leadership. Through experience opening over 60 new restaurant locations, she’s discovered that great training aligns what we do with what we say we do, and great business performance begins by pouring into our people. Her training mission is to help people grow into the best version of themselves. Kelly is currently VP of People for Hopdoddy Burger Bar based in Austin TX. She’s also the Regional Training Director for the Council of Hotel & Restaurant Trainers and a dog mom of 2 adorable rescues.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
21:49 07/09/2021
Restaurant Task Management: How to Communicate Tasks to Staff (Blog Audio #8)
Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete.The problem of restaurant task management is not a new one. Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry.In this episode, we’ll help you answer that question. Keep listening for our tips on making your staff more efficient and ensuring no task is left incomplete when you go home for the day.
11:48 06/28/2021
Restaurant Utility Costs: Ultimate Guide (Blog Audio #7)
Opening a restaurant is a big challenge that requires a huge investment of time and money. But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs.Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.This episode answers these questions and more. You’ll learn almost everything you need to know about restaurant costs so that you can remain profitable.
14:07 06/28/2021
Dealing with negativity in the restaurant business with Ken McGarrie, Author of The Surprise Restaurant Manager (RGP #6)
Welcome to the 7shifts Restaurant Growth Podcast, where sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. On this episode, we dive into how to deal with negativity in the restaurant industry, coming both from guests as well as your own team. Ken also leaves with some advice for restaurant employees who are still unsure about going back to work.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Ken McGarrieKen McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with celebrity chef Fabio Viviani nationwide. An amateur guitarist, avid podcast enthusiast, and stand-up comedy devotee, Ken is currently based in Chicago, Illinois. Learn more at www.korgenhospitality.com.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
19:30 06/04/2021
Navigating the labor shortage and hiring best practices with Jensen Cummings of Best Served Creative (RGP #4)
Welcome to the 7shifts Restaurant Growth Podcast, where sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. On this episode, Jensen Cummings, chef, and creator of Best Served Creative, chats about the labor shortage and what red flags to look for when looking for jobs in the restaurant industry.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Jensen CummingsJensen Cummings is a fifth-generation Chef & Certified Cicerone, based in Denver, CO.. His brands Best Served Creative and Best Served Podcast are working tirelessly in the pursuit of valuing and focusing on Why and Who before what and how for the Hospitality Industry. Their mission is to advance acknowledgment of our purpose and our people through storytelling, marketing and evolving the business model of restaurants and F&B hospitality.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
30:07 04/29/2021
Restaurant smartphone storytelling with CaliBBQ's Shawn Walchef (RGP #3)
Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. We had the chance to sit down with Shawn P Walchef. Shawn is the owner of Cali Comfort BBQ in San Diego and hosts the Digital Hospitality podcast. Since 2008, Cali Comfort has generated $25 million in sales from just one location. They just opened their second—a"friendly" ghost kitchen—a new chapter in the Cali BBQ story, with plans to scale with a "slow food fast" mentality.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Shawn WalchefSince opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
16:29 04/05/2021