Building a Resilient Restaurant Business with Adam Greenberg

In this episode of Grit Won't Quit, Tom sits down with Adam Greenberg of Restaurant Zone, the group behind Hunters Bar and Grill, Potomac Pizza, and Bagel and Grinds, to talk about what it really takes to survive and grow in the restaurant industry. With over 30 years in the business, Adam shares how he's navigated major challenges including massive snowstorms, the COVID-19 pandemic, and constant industry shifts. From starting with a small ice cream shop to growing multiple locations, his journey is a true example of grit, adaptability, and long-term thinking. Tom and Adam dive into the importance of planning, managing costs, and building systems that allow a business to scale. They also talk about the realities of running a food operation, from staffing and supply chain challenges to making quick decisions in high-pressure situations. This episode is packed with real stories, lessons learned, and insight into what it takes to succeed in one of the toughest industries out there.