Grounded

What does it take to grow from flipping burgers at 15 to leading a successful restaurant brand built on people, purpose, and consistency? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with David Youngberg, CEO of Stonefire Grill, to talk about leadership, growth, and staying grounded in the fundamentals of hospitality.

From helping BJ’s Restaurants expand from 20 to 200 locations to now steerin...

What does it take to successfully grow a brand while keeping operations simple, consistent, and people-focused? On this episode of The Grounded Podcast, host Lauren Mitchell sits down with Lori Cominsky, Vice President of Operations and Training at Pancheros Mexican Grill, to explore leadership, training, and scalable growth in the fast-paced hospitality industry.

Lori shares how staying closely connected to frontline emplo...

Explore how blending culinary insight with supply chain strategy can create more resilient, guest-centric food operations. Michael Chalmers, Director of Supply Chain Strategy at Levy Restaurants, shares his unique career path from the U.S. Marine Corps to the kitchen and into supply chain leadership.

In this episode, Michael breaks down the power of cross-functional collaboration, how data and forecasting reduce waste, ...

Ready to navigate the complex world of food service procurement and dairy supply chain management? In this episode of The Grounded Podcast, we sit down with Jeff McNally, a procurement expert with over 30 years of experience working with brands like Starbucks, Papa Murphy’s, and IPC for Subway.

Jeff shares his proven strategies for ensuring guaranteed supply, balancing hybrid sourcing models, and adapting to evolving co...

How do you grow a restaurant brand without losing sight of what makes it special? For Joseph Ortiz, President and COO of Farmer Boys, the answer lies in balancing innovation with the brand’s farm-fresh values and unwavering focus on quality.

In this episode, Joseph shares how Farmer Boys leverages data-driven decision-making, thoughtful expansion strategies, and a strong company culture to deliver consistent, high-quali...

What does it take to revive a legacy restaurant brand while also running your own law firm? For Mohaimina Haque, CEO of Tony Roma’s and Principal Attorney at her own firm, it’s about balancing innovation, adaptability, and analytical precision.

In this episode, Mohaimina shares her journey from attorney to CEO and how her legal expertise has shaped Tony Roma’s brand revival. From menu innovation and tech-driven recruitm...

From franchisee to leading national brands, Carl Bachmann’s journey in the restaurant industry is packed with lessons in growth, innovation, and operational excellence. Now as President and Chief Operating Officer at Riko’s Pizza, Carl brings his experience from Ruby Tuesday, BurgerFi, and Smashburger to a fast-growing brand that’s redefining what pizza can be.

In this episode, Carl shares his five foundational pillars ...

Explore the intersection of scalable growth, people-first culture, and franchise leadership in this candid conversation with Mike LaRue, Vice President of Franchise Development and Franchisee at Angry Chickz. Mike shares how the brand has expanded rapidly while staying true to its roots through systematic franchise vetting, strong internal culture, and a memorable guest experience.

In this episode, Mike unpacks what it ...

What does it take to scale a restaurant brand while staying true to people-first values? Wade Allen, President at Costa Vida Fresh Mexican Grill, shares how leadership, innovation, and balance guide both his professional and personal life.

In this episode, Wade discusses the importance of putting people before technology, leading through outcomes instead of just strategies, and ensuring innovation aligns with evolving g...

What happens when you blend an operator’s mindset with cutting-edge procurement strategy?

Dan Gould, Director of Procurement and Logistics at Cooper’s Hawk Winery and Restaurants, shares how his background in operations shapes every sourcing decision.

In this episode, Dan dives into the art and science of building strong supplier relationships, the role of technology in transforming procurement, and why contingency p...

Step into the world of sizzling plates, franchise excellence, and global brand growth. Troy Hooper, CEO of Hot Palette America and Co-CEO of Pepper Lunch Worldwide, shares how he’s building a distinctive dining experience rooted in quality, consistency, and operational innovation. From global sourcing to guest engagement, Troy offers a masterclass in how to scale a brand while staying true to its core.

In this episode, ...

Go behind the scenes of one of the fastest-growing foodservice brands with Joe Gordon, Chief Supply Chain and Technology Officer at Krispy Krunchy Chicken. With experience at household names like Wendy’s, Portillo’s, and Smashburger, Joe brings a sharp lens to innovation, growth, and resilience in supply chain leadership.

In this episode, Joe shares how Krispy Krunchy Chicken is combining smart supply chain strategies with ...

From washing dishes at 14 to leading operations for an international brand, Nimesh Patel’s journey is the definition of grounded leadership. Now the Vice President of Operations & Culinary at Boston’s Pizza, Nimesh blends deep frontline experience with a data-forward approach to scale, adaptability, and innovation.

In this episode, he shares the lessons learned from running a successful franchise, why strong vendor ...

Step into the kitchen, and the boardroom, with a visionary chef who’s redefining what fast food can be. Daniel Patino, Co-Founder and Executive Chef at Salad and Go, shares how his early passion for cooking, shaped by his grandmother and his service in the Marine Corps, evolved into a mission to make healthy food accessible to all.

In this episode, Daniel walks through his journey from fine dining at The French Laundry ...

Step into a conversation about people-first leadership, operational balance, and fostering growth in every direction. Amy Hom, Chief Operating Officer at Barcelona Wine Bar, shares how her servant leadership style, commitment to team well-being, and thoughtful tech integration are creating a stronger, more human hospitality experience.

In this episode, Amy discusses how investing in employee development reduces turnover, wh...

Discover how thoughtful leadership, operational consistency, and authentic brand values come together to create a standout dining experience. Anthony Valletta, CEO and President of bartaco, shares how he’s growing the brand while staying true to its people-first philosophy.

In this episode, Anthony dives into his leadership principles, bartaco’s focus on sensory-driven hospitality, and how building credibility starts wi...

Take a deep dive into how heritage, innovation, and collaboration shape a resilient and forward-thinking supply chain. Jeff Burrus, Vice President of Supply Chain at El Pollo Loco, shares how he honors the brand’s legacy while driving operational efficiency, technological integration, and strategic sourcing.

In this episode, Jeff explores what it means to lead with empathy, manage complexity through real-time data, and bala...

Get an inside look at how simplicity, authenticity, and operations-first thinking can shape a powerful restaurant brand. Jonathan Weathington, CEO of Shuckin’ Shack, shares how he leads with clarity, fosters community engagement, and builds a guest experience rooted in listening and trust.

In this episode, Jonathan breaks down how great operations double as great marketing, why choosing the right franchise partners is criti...

Explore how culture-first leadership, guest-centered service, and sustainable growth strategies can elevate a restaurant brand from the inside out. Chris Gannon, Founder and CEO of Bolay Fresh Bold Kitchen, shares how lessons from family, sports, and entrepreneurship shaped the company’s purpose and success.

In this energizing episode, Chris opens up about building a team that loves what they do, leveraging technology witho...