Restaurant Leadership Podcast: The Show for Multi-Unit Operators Ready to Scale

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Episode Summary: The Blueprint for Restaurant Operators Ready to Build Something New

Ever hit that five-year itch wondering what's next after restaurants? You're not alone.

In this episode, I sit down with Jim Taylor, founder of Benchmark 60 and creator of the Blueprint program—a framework designed specifically for restaurant professionals who want to transition out of operations and into...

Your manager meeting keeps circling the same issues because nobody leaves with a real commitment that can be measured, owned, and finished. We tackle one of the most expensive leadership gaps in restaurants: goal setting that actually gets executed, not just discussed. We walk through the SMART goals framework, where it came from, and why it matters so much in high-pressure restaurant operations where urgent tasks crowd out importa...

If you co-own a restaurant group, try one question today: "What does success look like in three years?" If you're not 100% sure your partner would answer the same way, you're not alone and you're not stuck, but you are exposed.

I share two real scenarios I see constantly in the independent restaurant world: a fast-growing family business held back by an unspoken succession plan and murky owner roles, and a 15-year partners...

Most multi-unit restaurant operators don't have a growth problem, they have a focus problem. When your leadership team doesn't know what matters most for the next 90 days, everything turns into a fire, your ops meetings drift into venting, and you become the decision bottleneck for every location. We walk through the most underused tool in a multi-unit operator's arsenal: the quarterly planning meeting, and why it's often the diffe...

I walked into a talk with Danny Meyer expecting a few good notes on hospitality, and walked out with four leadership reminders I'm still thinking about as a restaurant coach. Hearing him reflect on the 20-year legacy of Setting the Table, alongside Bobby Stuckey in Denver, made the ideas feel even more relevant for independent restaurant owners trying to scale without losing their standards or their sanity.

We dig into why...

Ever wonder why "Everything's fine" keeps blowing up into last-minute fires? We dig into the uncomfortable truth: avoiding one-on-ones quietly drains profit, trust, and talent—and we put a real number on it with a $75,000 turnover case. As restaurant operators scale, hallway chats and line-side banter feel productive, but they miss the root causes. We walk through a simple, repeatable one-on-one system that reveals what's act...

Ever felt that uneasy pull that says there's more growth on the table, but you don't have the energy or structure to reach it? We've been there. This week we share a pivotal shift: Solutions by Christin is now Columbine Hospitality, and we're pairing a clear visionary role with a proven integrator to scale the impact of our coaching for independent multi-unit restaurant operators.

We break down what actually changes when a...

Peak season is here and the schedule is bleeding. We sit down with leadership and customer service expert Michelle Pascoe to unpack why restaurants are seeing more call‑outs, how assumptions about today's workforce backfire, and what owners can do right now to stabilize staffing without burning out their best people. From hiring scripts that set crystal‑clear expectations to team norms that harness Gen Z's group mindset, this conve...

Growth shouldn't require living at the restaurant or gambling on every new hire. We dig into a clear, repeatable way to hire leaders who fit your multi‑unit reality, coach them with confidence, and keep them long enough to scale without burning out your best people.

In this episode, Christin discusses:

• how to define core values with observable behaviors

• coaching leaders through personal challenges while holding standard...

Here is my calendar link so you can book time with me: Book a Call with Christin

We break down how fear of callouts can lead to costly overstaffing and how chronic callouts can wreck service, burn out managers, and drain profit. Two real cases show how cross-training, intentional scheduling, and a clear callout protocol restore accountability and margin.

• Cross-training servers and bartenders to de-risk shifts
• Publ...

We coach Brandon Sharp, owner of three restaurants in Chapel Hill, through the tension between being everywhere at once and showing up with presence that develops his leaders. He realizes he must let go of covering shifts, codify decision rights, and model vulnerability to retain and grow his managers.

• using presence as respect and a path to flow
• inverted pyramid leadership and decision rights
• outsourcing low...

Guests don't come to a full‑service restaurant for a transaction; they come hoping to feel something. We dig into how to deliver that feeling on purpose through connected hospitality, turning routine steps into genuine moments of care that guests remember long after the check drops.

We start by grounding everything in food, then layer in the human element that differentiates you in a crowded market. 

You'll hear how:

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 y...

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 loc...

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...

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 t...

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 practical p...

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 tec...