Restaurant Misfits

🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/ytJoin us for a restaurant management podcast interview with Cherryh Cansler. See how industry leaders tackle daily operations.In this episode of Restaurant Misfits, Cherrysh Cansler shares her perspective on the evolving restaurant industry. We discuss the practical strategies needed to keep operations running smoothly while maintaining quality standards.Whether you are just starting or looking to optimize your existing workflow, this conversation highlights the essential pillars of the hospitality business. Learn how to better align your team and focus on the metrics that truly impact your bottom line.

This episode is different. Not only did we sit down with the man who literally brought birria from Mexico to the US — but I also did a live marketing breakdown of his business on the second half of the episode. First time we've ever done this on the show.Raul Luis is the owner of Birrieria Chalio. His family started selling birria out of their house in East LA in the 1970s (yes, the SWAT team showed up once — you'll hear that story). 50+ years later, they're running four locations, doing $4.5M/year at their Texas store alone, and are known as the kings of birria in America.We got into the real stuff — how his dad brought live goats over during the Bracero program, why they didn't have a menu for the first decade, how they figured out to steam-cook birria for 8-10 hours after the fire department shut down their traditional underground method, and the lesson from Ricardo Diaz that kept Raul up at night for three days.Then I flipped the script. I pulled up his website live, walked him through what's broken, showed him exactly why he's flying blind on his $800/mo ad spend, and reverse-engineered what it'll take to hit his $8M goal.If you own a restaurant — especially a legacy one — this is the episode.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube

If you're a restaurant owner running ads right now, you need to hear this one before you spend another dollar.I sat down with my co-founder Jace Kovacevich — the guy actually running the ad strategy across every restaurant we work with at Dineline. $65M+ in ad spend managed. 2,500+ restaurant concepts. He's in the ad accounts every single day. This dude has seen what works and what doesn't across every category, every market, every price point.Jace gets brutally direct about what's really working in restaurant paid media right now — why boosting posts isn't a strategy, what your CPA should actually look like, and the math most operators are getting completely wrong when they try to judge if their ads are working.This isn't theory. This is the guy sitting behind the wheel of hundreds of restaurant ad accounts, telling you exactly what he sees every day.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube

This is the episode I'll be recommending to every restaurant owner I talk to this year.I sat down with Craig Susser, founder of Craig's Restaurant in LA and Nashville. 35 years in the industry. Waiter, bartender, maitre d' for 22 years, and now one of the most respected names in fine dining. This guy has seen it all. Craig gets brutally transparent about what it actually takes to survive and scale in this business right now — margins, labor costs, the online review nightmare, what hospitality really means, and why most operators are one bad decision away from losing the regulars they worked years to build.This isn't theory. This is someone who's been in the trenches for three decades and figured out what works.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube