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.


August 30, 2022 56 min

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 ...

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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 t...

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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 Costa...

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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 locations
  • Her team’s people-first approach to employee management
  • Hopes for the future of the restaurant busines...
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    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 marketing
  • What 90 to 95% or restaurant are not doing—but should be
  • A ton of creat...
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    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 LA
  • The growing pains of adding delivery to a decades-old brand
  • Alex’s first virtua...
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    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 myths
  • When the ghost kitchen model is a good idea for an operator
  • What you need to know to be successful with this restaurant model
  • Why Hungry House...
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    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 digita...
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    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.


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    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 a...
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    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 Gr...

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    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 ...

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    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 hoste...

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    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 suc...

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    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 decisions
  • systematizing as you scale your brand
  • offering the right benefits in ...
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    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,...

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    \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 p...

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    February 17, 2022 38 sec

    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.

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    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 the...

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    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." Costantino

    About 7shifts


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