Restaurant Leadership Podcast: Overcome Burnout, Embrace Freedom, and Drive Growth

A new executive chef gets thrown into the deep end: understaffed, undertrained, and staring down six tough weeks. We use that moment to unpack a bigger question every operator faces—how do you stay mentally strong and lead with purpose when the room is half full and the pressure won’t let up?

We dig into:

• The gap vs. gain framework from Dan Sullivan and Dr. Benjamin Hardy 
• Eight simple questions that snap you out of scar...

Growth shouldn’t mean chaos. We lay out a practical roadmap for independent multi-unit restaurant owners who want scalable systems, stronger leaders, and healthier margins without losing the creativity that makes their concepts special. From the early cracks that show up at three and seven units to the org design that prevents constant firefighting, this conversation blends hard-won lessons with a clear framework you can apply righ...

Want fewer fires, stronger managers, and a calmer shift without losing speed? We dig into the simple coaching moves that turn constant problem-solving into shared ownership. Hospitality leader and author Jason E. Brooks joins us to unpack three deceptively small skills—asking better questions, listening with intent, and giving feedback that actually lands in a roaring kitchen—and shows how they scale across multiple locations.
...

Milestones matter when they sharpen your focus. 

As we hit 100 episodes, Christin welcomes chef Britt Rescigno of Fiama in Sun Valley, a TV chef turned mountain-town restaurateur who pairs sexy, high-end Italian with a culture built on respect. 

The conversation cuts through hype and gets tactical about what it takes to open strong, stay open through off-season, and keep a team engaged when the crowds thin.

Britt shares the ...

Growth shouldn’t feel like white-knuckling your way to the next lease. 

We break down a simple, durable framework—people, process, and profit—that helps restaurant owners scale without losing control. 

Together with Eric Cacciatore of Restaurant Unstoppable, we get specific about how to turn values into hiring standards, promotions into planned development, and check-ins into one-on-ones that actually change the business. 

If “slow do...

A revolution is brewing in hospitality leadership, and it begins with a radical notion: your most sacred guest is you.

This powerful conversation with transformational coach Mike Messeroff introduces the concept of "self-hospitality" - the practice of extending the same care to yourself that you offer guests and customers. For an industry characterized by burnout and depletion, this perspective shift provides a ...

Finding the right technology partner for your restaurant shouldn't feel like a blind date gone wrong, yet for many operators, that's exactly what it becomes. 

Seth Rankin, with 20 years of experience at OpenTable and a passion for growing people and companies, pulls back the curtain on what truly matters when selecting restaurant technology.

The conversation dives deep into why most restaurants struggle with their...

What happens when food becomes more than sustenance—when it transforms into a vehicle for social change? 

In Denver's vibrant culinary landscape, two organizations have been quietly revolutionizing how we think about restaurants, community, and access for nearly two decades.

Kristen Rauch, Executive Director of Eat Denver, and Carrie Shores, owner of Same Cafe, join us to discuss their groundbreaking work and their upc...

Imagine having the power to reclaim your time in the chaotic world of professional kitchens. 

That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That Actually Work."

Chef Lamb doesn't just theorize about productivity—he delivers battle-tested strategies born from years in the trenches of high-pressure kitchens and his subs...

Restaurant owners, are you struggling to maintain steady growth despite your marketing efforts? 

The answer might be simpler than you think. In this eye-opening episode, Ewan Thompson, Chief Performance Optimizer for Hospitality Benchmark Services, reveals the startling truth about guest retention that could be costing you six figures in revenue.

Did you know that returning restaurant guests spend 20% more per visit than fi...

Are you struggling to balance technology and hospitality in your restaurant?

 You're not alone. This eye-opening speech from this year's EdTalks reveals how the right mindset toward restaurant technology can transform your operations without sacrificing the human touch that makes your establishment special.

Through the compelling story of Tim, a restaurant owner drowning in operational tasks and burning out while ...

Joe Fontana, founder of Fry the Coop, is redefining what it means to build a fast-casual chicken empire with heart. From his Chicago-based restaurants, Joe shares the unexpected journey that took him from a failed meatball concept to creating what he proudly calls "the number one chicken sandwich in Chicago" – double-fried in beef tallow for that perfect crunch.

What makes this conversation particularly fascinati...

Ever wondered what happens when a corporate executive trades the boardroom for the bakery kitchen? 

Neman Popov's story of launching Roggenart European Bakery, Bistro & Cafe offers a masterclass in entrepreneurial perseverance and leadership growth.

From signing a bad lease in his first location to now operating 10 thriving stores across multiple markets, Neman's journey wasn't just about scaling a busine...

"Do you know your business well enough to change it?" In an era of economic uncertainty, this thought-provoking inquiry challenges all leaders to deeply understand their operations before attempting transformation.

Ever wondered what happens to all that used cooking oil from your favorite restaurants? Alissa Partee, COO of Restaurant Technologies, pulls back the curtain on an innovative solution that's transforming re...

What if the secret to reducing restaurant employee turnover wasn't about higher wages or better perks, but instead about how you show up as a leader? 

In this compelling coaching session, I work with Emily, a restaurant COO navigating a significant leadership transition as her business partner embarks on a sabbatical.

Together, we craft a leadership development plan that starts with self-awareness and builds toward tea...

Ever felt like you're faking it despite working incredibly hard to get where you are? This deeply personal coaching conversation with Nokkie Lipsey, Director of Operations at the Olive and Finch Collective, explores the challenging terrain of imposter syndrome in leadership roles.

Nokkie candidly shares how she's spent years climbing her career mountain only to find herself questioning whether she deserves to be at the sum...

Ever wonder what happens when you shift from thinking like a chef to thinking like an investor? Kevin Morrison, owner of Fish N Beer and Tacos Tequila Whiskey in Denver, Colorado, shares his remarkable journey and the mindset shift that transformed his restaurant operations.

Kevin takes us through his evolution from restaurant worker to owner, including a cautionary tale about franchising (which he calls "the F-word") and ...

Every restaurant faces the challenge of slow nights—but what separates the average from the exceptional is how leaders respond. In this powerful coaching conversation, we sit down with Andrew Roy, General Manager at Mahogany Prime Steakhouse in Omaha, to explore how he turned traditionally low-performing Sundays and Mondays into opportunities for growth and team connection.

Like many operators, Andrew’s restaurant sees strong weeken...

What happens when a successful restaurant operator with stellar operations faces the uncomfortable challenge of driving sales growth? Jesse Hanson, Area Manager for Crust Pizza Company in Texas, bravely steps into the coaching spotlight to tackle this common industry hurdle head-on.

Jesse oversees three locations with impeccable operational standards—perfect corporate audits, excellent food safety records, and strong Google reviews....