Scaling Restaurants & Systems: Real-World Lessons with Greg Provance

Send us Fan MailIn this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two units, and how mastering the basics (not chasing the next shiny object) is the path to scale and profit.From installing real systems, to leveraging third-party platforms for actual guest acquisition (not just delivery), to why financial fundamentals beat fancy trends every time—this is the unfiltered, practical roadmap for independent operators who want more than just survival.Greg Provance’s Links: Greg’s LinkedIn gphospitalitypartners.comWhat You’ll Learn Why most restaurant owners struggle to scale, and what actually makes the difference The hidden skill gaps (and why “doing it all” keeps you stuck) How to use systems (without drowning in binderware) Data, inventory, and why most “small” mistakes kill profit Third-party delivery: why it’s more than just a necessary evil (and how to actually winwith it) Guest acquisition, loyalty, and real-world marketing (with numbers) Why you need to master the basics before chasing shiny new tech00:00 – Introduction & Greg’s Background03:30 – Lessons from Fine Dining, Fast Casual, and Consulting07:15 – Why Most Restaurants Stay Small10:30 – Skill Gaps, System Gaps, and The Cost of Doing It All14:00 – Business Fundamentals: The Missing Piece18:30 – Systems vs. Flexibility: Getting It Right22:45 – Data, SOPs, and Inventory Management26:00 – Building Culture and Brand Loyalty29:00 – The Truth About Restaurant Marketing32:00 – Third-Party Delivery: Friend or Foe?36:15 – Turning Delivery Into Profit and Guest Loyalty40:30 – Real-Life Turnarounds and Revenue Growth44:00 – Key Takeaways: Mastering the Basics47:00 – Greg’s Advice to Operators48:30 – Connect with Greg ProvanceWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.Have a question or need a professional opinion? Reach out!Web: https://consultingaccross.comGet a Free Profitability AuditConnect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/