Restauranttopia: A Show for Local Independent Restaurants
We love locally owned independent restaurants. These businesses build strong communities by linking neighbors in a web of economic and social relationships. The more the independent restaurants are thriving, the healthier the community will be! We want to help restaurant owners and operators hone their competitive edge through effective marketing and business practices. Restauranttopia focuses on all things related to restaurant management and operations from hosts David Ross, Brian Seitz, and chef Anthony Hamilton. We feature interviews and restaurant success stories, along with insights on cost control, marketing, management and personnel issues. Tune in for marketing ideas and tactics from restaurant business experts, gathered from lessons from restaurants around the US.
Episodes
In this episode of Restauranttopia, Brian and Dave dig into one of the most overlooked — yet most powerful — tools in restaurant operations: employee appreciation.
Customer appreciation gets plenty of attention, but retaining great staff requires consistent, genuine recognition. With hiring still competitive and turnover costly, this episode focuses on simple, legal, and meaningful ways res...
Episode: 184 Financial Resiliency: Preparing for the Next Disruption
In this episode of Restaurantopia, Brian and Dave break down what restaurant owners should be doing right now to strengthen their financial position before the next economic downturn hits. From interpreting economic indicators to tightening your operational systems, this episode is packed with timely...
AI in Your Restaurant: How Operators Can Save Hours, I...
6 Financial Mistakes That Are Killing Your Restaurant (and How to Fix Them)
In this episode of Restaurantopia, the guys break down six common financial mistakes that can quietly (or not so quietly) destroy your restaurant's profitability.
Brian Seitz leads the conversation with Anthony Hamilton and Dave Ross, bringing his experience from restaurant acquisitions and financial consulting to u...
In this episode of Restauranttopia, the crew dives deep into culture — not just within your restaurant walls, but in every corner of your business ecosystem. Inspired by Cameron Mitchell's book Yes is the Answer. What's the Question?, Dave, Brian, and Anthony unpack how a restaurant's mission and culture extend to employees, guests, purveyors, investors, and the community.
From the dangers ...
Restaurant owners and managers: want more profitable menus and a stronger culture? In this episode, the crew digs into a simple, powerful idea—moving frontline ideas from the break room to the boardroom. Anthony shares how a young dishwasher created a signature chicken-tender sauce (thanks to a happy smoked paprika mistake) that became a hit with guests. We also spotlight fryer safety, dirty oil's hidden costs,...
In this timely episode of Restauranttopia, we sit down with Jamie, the CFO of a prominent restaurant group, to unpack the Big Beautiful Bill (BBB) and explore how it directly impacts restaurant owners, CFOs, and operations leaders.
As one of the most talked-about pieces of legislation in 2025, the BBB is bringing major changes to restaurant financial planning, labor compliance, and vendor r...
Investing isn't just about money—it's about prioritizing your people, tools, and time to create a restaurant that thrives long-term. In this episode, we discuss how great restaurant leaders think about investment differently, with a focus on vision, leadership, and long-term growth.
In this episode of Restauranttopia, we dive deep into the topic of investment in the restaurant industry—not just financial investment, but also in peo...
In this episode, we expose the sneaky expenses silently draining your restaurant's profits… from linen contracts and POS subscriptions to fryer oil issues and bloated utility bills. Learn real-world tactics to find and eliminate cost leaks that could be costing you thousands each year. Whether you're a seasoned operator or just getting started, this 30-minute episode is packed with quick wins you can take action on today.
What You'...
Feeling the pressure of rising costs and tighter margins?
In this episode of Restauranttopia, we break down actionable strategies to help independent restaurant operators survive—and thrive—during economic squeeze periods. From cost control to leadership communication, this episode delivers the blueprint to stay sharp when business gets tough.
💡 Key Takeaways:
- Identify the "squeeze": Understand the convergence of food cost i...
Hosts: Dave Ross, Brian Seitz, Anthony Hamilton
Tipping expectations are out of control—and your guests are noticing. In this episode of Restauranttopia, we break down the rise of tipflation, how digital guilt is changing hospitality, and what operators can do to protect their guest experience while still supporting their teams.
Key Takeaways:
The Hidden Costs of Dirty Fryer Oil—and How to Fix Them
Guest:
Peter Kirwan – Founder & CEO of Halcyon Eco
Hosts: Dave Ross, Brian Seitz
🔑 Key Takeaways:
- The Origin Story: Peter shares what led him to invent Halcyon Eco in Ireland and how he brought this revolutionary product to market. ...
Comfort is deceptive. It feels good, but it quietly stalls growth and progress.
Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic.
Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline.
You can't ...
Your restaurant's most powerful marketing tool? The menu.
In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and ...
In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right w...
In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike.
Summary
In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience.
Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight.
<...
In this thought-provoking episode, the team explores how pain and suffering can cultivate stronger leadership skills. Drawing inspiration from Stoic philosophy, Buddhist parables, and personal experiences, they discuss the concept of the "two arrows"—how pain is inevitable, but suffering is optional—and how leaders can apply this mindset to stay composed and guide their teams effectively.
T...
Many restaurant operators are unknowingly signing their businesses away with predatory merchant cash advances (MCAs). These high-cost financing options promise fast money but come with crippling repayment terms that can put restaurants out of business.
In this episode, we break down:
- What MCAs really are and why they're dangerous
A restaurant's atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant's environment to create an experience that keeps guests coming back.
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