Restrocast

In this episode, Ashish Tulsian sits down with Katerina Borodich, CEO of DrinkIt MENA, for a wide-ranging conversation on what it takes to build a technology-first F&B brand in one of the world's most competitive markets - from zero presence, zero legal entity, and two suitcases.Katerina shares her unlikely path from electrical engineering and academic publishing in Russia to running marketing for Dodo Pizza in Europe, launching a new pizza concept in the UK during the pandemic, and ultimately being tapped to bring DrinkIt to the UAE. She breaks down what makes DrinkIt different — 97% of orders placed through the app, smart takeaway displays, and a model designed to eliminate friction without removing the human element — and why she still believes the revolution in coffee is just beginning.The episode goes deep on her approach to consumer research: living with Airbnb hosts to understand British culture, standing in competitors' queues to collect insights, and asking 100 customers directly what they want on the menu. It also covers the real challenges of entering Dubai — getting first locations, building trust with developers, and using public sales transparency as a franchise tool.Katerina also reflects on building her own community from scratch in a new country, the mental demands of scaling from small to mid-size business, and why she now believes mental stability and the right people matter more than any hard skill.Find us online: Ashish Tulsian- LinkedInKaterina Borodich- LinkedIn Support the show

In this episode, Mona Al Sayah, CEO and co-founder of HostMind, shares her journey from working in her family’s restaurant at the age of 12 to building a scalable cloud kitchen business in Dubai. She reflects on how early exposure to the F&B industry shaped her resilience, work ethic, and understanding of customer experience.Mona dives into the realities of the cloud kitchen space, highlighting the gap between how easy it is to launch a brand and how difficult it is to build one that lasts. She emphasizes the importance of structure, systems, and long-term vision, especially in a crowded and competitive market.She also talks about HostMind’s multi-brand strategy, the philosophy behind “clean food,” and the role of packaging, marketing, and customer retention in driving growth. From navigating aggregator platforms to building repeat customers, Mona shares practical, hard-earned lessons.Find us online: Ashish Tulsian- LinkedIn Mona Al Sayah- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Chef Khaled Albaker, co-founder of Ventri Group, for a candid conversation on what it takes to build restaurant brands that last. Khaled shares how he left a career in finance, moved to Miami to study Culinary Arts, and learned the discipline of world-class kitchens where execution comes down to relentless attention to detail.He breaks down why credibility matters before raising capital, why he spent years learning every layer of restaurant operations, and how Ventri Group approaches multi-brand growth across dine-in concepts and cloud kitchens. The episode also dives into his strong views on hospitality: why dining out is about experience while delivery is about convenience, why QR menus can reduce discovery to a transaction, and why leadership must stay visible on the floor.Khaled reflects on adapting through COVID, the rise of homegrown brands in Kuwait, and the non-negotiables he believes every aspiring restaurateur must understand, especially cash flow.Find us online: Ashish Tulsian- LinkedIn Chef Khaled Albaker- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Hattan Bakor to unpack what it really takes to scale a food brand in Saudi Arabia without losing consistency. Hattan shares how entering the business with “fresh eyes” helped him spot operational gaps quickly and why he insisted on a learning window before making changes. They discuss the harsh reality behind restaurant economics, how margins look big from the outside but feel thin once you’re operating day to day. Hattan also reflects on how COVID forced the team into trial-and-error, ultimately pushing them to become more efficient than they were before. A key theme is franchising done right: building SOPs, manuals, and standards first, then creating repeatable launch playbooks after early mistakes. Hattan ties it all back to customer experience because at scale, experience isn’t a tagline; it’s an operational discipline.Find us online: Ashish Tulsian- LinkedIn Hattan Bakor- LinkedIn Support the show

 In this podcast episode, Ashish Tulsian sits down with chef, author, and longevity educator Silvena Rowe for a candid conversation that goes beyond food trends and into the philosophy behind modern dining. Silvena reflects on her global culinary journey, the realities of scaling a values-led restaurant brand like Dose by Silvena, and why ingredient integrity sits at the core of her work today.  The discussion explores what she calls “biohacking food”, viewing ingredients as functional inputs that support energy, resilience, and long-term health. She also shares her perspective on cost control in restaurants, reducing food waste without compromising quality, and navigating the pressures and biases of professional kitchens.  From teaching longevity nutrition to experimenting with regenerative medicine and disciplined lifestyle practices, Silvena offers a holistic lens on performance, both in hospitality and in life. This episode brings together insights on nutrition, business operations, and personal longevity, revealing how respect for ingredients and data-led decisions can shape a more sustainable future for chefs and restaurant operators alike.#longevity #Biohacking #nutrition Find us online: Ashish Tulsian- LinkedIn Silvena Rowe- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Samer Nasrallah, F&B Country Manager for Patchi Café in Saudi Arabia and Bahrain, to unpack what it really takes to build a career in hospitality from the ground up. Samer shares how he unexpectedly entered F&B, the chaos of running in-house delivery and catering in Egypt before the era of aggregators, and the habits that helped him rise fast, including relentless organization and attention to detail.The conversation moves through his experiences across markets, from large-scale event catering in Doha to leadership lessons earned under pressure. Samer breaks down his approach to quality-first operations, team protection, and workplace diplomacy, and reflects on launching Ladurée during COVID, where central kitchen setup and cold chain readiness became the real work behind the brand. He also talks about starting and exiting his Soho food truck venture, and what is different about building a café experience within a chocolate-led brand at Patchi.Find us online: Ashish Tulsian- LinkedIn Samer Nasrallah- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Sudhin Siva, Chief Asset Management Officer at Shamal Holding, to unpack how Shamal manages a diversified hospitality portfolio and scales F&B brands like Five Guys (UAE franchise), Sushi Samba, Duck & Waffle, Espresso Lab, and Zero Gravity. Sudhin reflects on his start at Jumeirah in quality management, planning, and strategy, and shares the principles he still applies: lead through collaboration, protect the fundamentals, and build a culture that empowers teams to create real guest moments. He explains the tension between brand equity and unit-level performance when owners and management companies partner, why reinvestment matters, and how to optimize an asset without over-extracting it. The conversation also covers piloting innovation with global brands in airport formats and delivery, scaling without diluting what made a concept special, and his personal shift from perfectionism to delegation and listening.Find us online: Ashish Tulsian- LinkedIn Sudhin Siva- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Joseph Chartouni, CEO of Al Sayer Franchising in Kuwait (Caribou Coffee and Five Guys), to unpack what actually drives restaurant brands at scale. Joseph shares how resilience shaped him early, growing up between Lebanon and Kuwait during the civil war, and how those experiences influenced his leadership style.The conversation challenges the common view of marketing as “messaging.” For Joseph, marketing starts with product, innovation, and understanding what customers are becoming, but it’s only real when it’s fulfilled through operations, store experience, SOPs, training, quality assurance, and food safety. He explains “marketing as a life benefit”.Joseph also reflects on values learned from his father, lessons from bringing restaurant concepts to life, the shift from marketing to operations at Americana, and why leadership, focus, and partnerships drove key results. He closes with a practical reminder: strong culture is built in small details, and strategy only works when backed by P&L discipline and relentless execution.Find us online: Ashish Tulsian- LinkedIn Joseph Chartouni- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Mubarak Jaffar, Co-Founder & CEO of KLC Virtual Restaurants, to break down how he built One Eatery into a scaled, delivery-first operation across the GCC. Mubarak shares why he moved from traditional dine-in and franchise operations to a model designed for pure kitchen efficiency, and what it takes to make unit economics work in a 24-hour setup. They unpack the “virtual food hall” approach, in which multiple brands operate from a single kitchen per zone to avoid demand fragmentation, and how menu and packaging standardization helped the business stay lean while expanding into new markets. Mubarak also reveals how he thinks about building and deploying brands based on demand, naming brands for search, and capturing cuisines without over-relying on a single brand’s lifecycle. The conversation closes with his founder mindset on control, resilience, and the value of having the right co-founder as you scale through uncertainty.Find us online: Ashish Tulsian- LinkedIn Mubarak Jaffar- LinkedIn Support the show

In this episode, Kamran Khan joins Ashish Tulsian for a candid conversation on what it really takes to build and scale a restaurant brand. Kamran breaks down the operator reality: restaurants are a daily problem-solving business where execution, not intent, decides outcomes. He shares lessons from the frontlines on why the second and third outlets are the true test of scalability, and why brands win when they deliver consistency customers can predict.The discussion goes deep into the economics of running restaurants in thin margins, the “cash in today, cash out today” cycle, and how small leaks across supply chain, rent, and operations can quietly destroy profitability. Kamran also explores franchising versus independent growth, highlighting the power of SOPs and local market intelligence.From post-COVID shifts to leadership habits rooted in empathy and ground-level understanding, this episode is a practical playbook for founders, operators, and multi-unit teams focused on building brands that last.Find us online: Ashish Tulsian- LinkedIn Kamran Khan- LinkedIn Support the show

In this episode, Khaled Naga, CEO of Al-Thiqa Group Division, joins Ashish Tulsian for a grounded conversation on what it really takes to scale restaurant brands in Kuwait and the wider GCC. Khaled shares Al-Thiqa’s journey of operating 57+ locations across Kuwait, expanding into markets like London and Qatar, and explains the operational shift from running global franchises to building homegrown brands from scratch.They unpack how external forces shape unit economics, from sudden labor and regulatory changes to post-COVID demand swings and intense price competition. Khaled also highlights how Gen Z is changing both customer behavior and hiring, and why operators need teams that can adapt quickly as trends and platforms evolve.The discussion shifts to practical leadership lessons, including building a culture where teams bring solutions, earning trust through consistency, and staying focused on execution while navigating constant volatility.Find us online: Ashish Tulsian- LinkedIn Khaled Naga- LinkedIn Support the show

In this episode, Ashish Tulsian speaks with Nasser Al Messabi, CEO of Low Calories, a fast-growing healthy restaurant brand from the UAE. Nasser shares how he went from 18 years in the UAE Police to launching a health-food concept at a time when almost no one was doing it, the failures and land deals that taught him hard lessons, and why he ultimately resigned seven years before a secure government pension to go “all in” on his brand. He also discusses scaling to multiple countries through franchising, navigating trends like Ozempic and Mounjaro, and why treating employees like family sits at the core of his success. Nasser opens up about how police life shaped his discipline and decision-making and what he had to unlearn to become a flexible, people-first entrepreneur. He talks candidly about money, responsibility, and why he believes God tests founders by what they do with success.Find us online: Ashish Tulsian- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Mohammad Al Madani, Chairman of the Al Madani Group, to explore his journey. Growing up inside his father’s tailoring shop in the 1940s, Al Madani learned customer service the traditional way, by watching his father stitch kanduras for Dubai’s earliest rulers, business families, and community leaders. These lessons in humility, discipline, and genuine hospitality shaped the foundation of his business philosophy.From running one of the UAE’s most iconic tailoring brands to opening 40 retail stores and eventually building a 50+ store restaurant portfolio with Charley’s Philly Steaks, his career reflects constant reinvention. In this conversation, he shares the realities of entering F&B without prior experience, why his first standalone restaurant failed, what most franchisees get wrong, and how to choose locations that actually work.He also talks about staying relevant for Gen Z, bringing new global concepts into the GCC, and why people, not systems, drive long-term success. Packed with practical lessons and timeless wisdom, this episode is a must-listen for anyone in restaurants, franchising, or entrepreneurship.Find us online: Ashish Tulsian- LinkedIn Mohammad Al Madani- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with CEO Pauline Ibrahim to explore her remarkable journey from a finance analyst in Lebanon to leading some of the most respected F&B brands in the Middle East. Pauline shares how moving to Dubai ignited her passion for the restaurant industry, why Azadea became her “F&B school,” and how jumping into the startup world with iKcon became her real-life PhD in growth, risk, and resilience, especially during the COVID-19 pandemic.She breaks down what a healthy restaurant P&L truly looks like, why cloud kitchens struggle with sustainable profitability, and the real economics behind food cost, rent, labor, and delivery commissions. From cautionary advice for anyone planning to open a restaurant in Dubai to her views on authenticity and women in leadership, this conversation is packed with hard truths every operator should hear.Find us online: Ashish Tulsian- LinkedIn Pauline Ibrahim- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Abdulrhman Almobarak, founder and chairman of Maqloba, the Saudi brand reinventing rice for the QSR world.Abdulrhman shares how an engineer working in a top hospital saw a simple gap: rice is the main dish in Saudi Arabia and across the Gulf, yet there was no global rice brand, and even locally, it wasn’t convenient to eat at work. That insight led to Maqloba’s signature “flip” box, turning a traditional rice dish into a modern, desk-friendly experience.He talks about taking a bank loan, testing Maqloba while still employed, the queues outside his first store, and the moment he decided to quit and go all-in. Abdulrhman also explains why, despite having 12 successful company-owned outlets, he refuses to rush into franchising, given how difficult it is to standardize basmati rice.The conversation delves into his leadership philosophy, sharing insights with early team members, adapting to Gen Z’s trend-driven behavior, managing phone addiction, and Maqloba’s role in Saudi Arabia’s evolving food scene under Vision 2030.Find us online: Ashish Tulsian- LinkedIn Abdulrhman Khalid Almobarak- LinkedIn Support the show

In this Restrocast episode, Ashish Tulsian sits down with Jil Assaf, COO at Shawarmer, to trace a career built on grit and reinvention. Jil recalls launching a teenage snack counter in a Beirut billiards hall, the Lebanese hustle shaped by instability, and operating across the Middle East. He describes building the hospitality arm of Qatar’s Pearl Island, why a policy shift forced an exit, and how founding a 15-country consulting firm led to burnout, a reset in Saudi, and a renewed focus on health and purpose.Jil shares the Burj Al Hamam turnaround, from low tech to digital and profitable even through COVID, then his venture at Shawarmer in 2021 as the brand crossed 120 stores. Planned international expansion paused while he rebuilt the operating system, strengthened unit economics, and prepared for IPO. He unpacks tripling profits through a detailed, sequenced plan, quick wins that fund long-term change, and leadership buy-in.Find us online: Ashish Tulsian- LinkedIn Jil Assaf- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Alexandre Bachir, Managing Director of Bachir Ice Cream Middle East, the man leading the third generation of the iconic Lebanese family brand that has thrived for nearly 90 years. Alexandre shares how the business, founded in 1936 by his grandfather and great-uncle in a small village in Lebanon, grew from a local shop to an international name loved in Lebanon, France, Brazil, and the UAE.He opens up about the challenges of modernizing a family legacy, bridging generational mindsets, introducing franchising, and adapting to modern marketing without losing the brand's soul. From learning to “change himself before changing others” to creating new market-specific flavors like date and lemon mint, Alexandre reflects on leadership, humility, and innovation.Tune in to see how Alexandre Bachir is carrying a 90-year family legacy into the future, one scoop, one generation at a time.Find us online: Ashish Tulsian- LinkedIn Alexandre Bachir- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Filippo Sgattoni, CEO of Alamar Group, the master franchisee for Domino’s and Dunkin’ across the Middle East, to explore his remarkable journey from finance to food leadership. Filippo shares how his years at Autogrill shaped his understanding of global operations, cultural intelligence, and the art of balancing numbers with intuition.He opens up about adapting to Saudi Arabia’s evolving market, leading a family-founded company through an IPO, and modernizing legacy brands for new generations. From introducing localized innovations like the “dates pizza” to experimenting with food trucks and engaging Gen Z through eSports and female empowerment, Filippo reveals how Alamar is redefining fast food for the future.This episode dives deep into leadership, mindset, and reinvention, showing how curiosity, adaptability, and self-awareness can turn a finance professional into the visionary behind one of the region’s most successful restaurant groups.Find us online: Ashish Tulsian- LinkedIn Filippo Sgattoni- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Sherif M., Managing Director at Olayan Group, to unpack his extraordinary 30-year journey shaping some of the world’s most iconic restaurant brands from Wimpy and KFC at Americana to Burger King, Texas Chicken, and Buffalo Wild Wings today.Sherif shares powerful lessons from 25 transformative years at Americana, where a people-first culture, with employees prioritized above shareholders, has built a fiercely loyal workforce and achieved industry-leading success. He opens up about leadership philosophies, scaling compassion across 40,000+ employees, and why “do right by people and run the business with discipline” remains his guiding principle.The conversation dives deep into the future of the food industry, from winning over Gen Z and Gen Alpha through gaming, delivery, and localized menus to balancing empathy with execution in a fast-changing world. Along the way, Sherif reveals personal stories, leadership insights, and bold ideas that continue to shape the next era of global restaurant brands.Find us online: Ashish Tulsian- LinkedIn Sherif M. EL Sherif- LinkedIn Support the show

In this episode, Ashish Tulsian sits down with Amjad Barakat, CEO, Brunch & Cake. He went from being $3 million in debt at age 18 to building one of the region’s most popular café brands. He started by helping out in his family’s luxury fashion business on weekends, eventually saving it by the time he was 24. By 27, he had launched a real estate company and then moved to Dubai to explore new opportunities.After gaining experience through consulting and partnerships in Saudi Arabia (including Shaziz), a failed food truck venture pushed him to start over again. This led to Bespoke Trailers and, during COVID, a bold move to acquire 51% of a modular construction company called BMS, which now has a large factory and around 500 employees.The idea for Brunch & Cake came from a trip to Barcelona, where Amjad was inspired by the creative food presentation. A quick handshake deal with the founder brought the brand to Dubai, where it became an instant hit with long queues and fast table turnover. During COVID, Amjad took a big step and acquired the brand globally in 2021.Today, Brunch & Cake has 28 stores open and 32 more signed. The brand runs on a strong franchise model with weekly mystery diners and a unique “Grandma Score” to measure quality. He’s also launched a new counter-service brand called Olas. Amjad talks about becoming more thoughtful and less emotional in business, the importance of adapting to local cultures, and how Japan taught him to “do it right the first time.”Find us online: Ashish Tulsian- LinkedIn Amjad Barakat- LinkedIn Support the show

In this episode, Omar Shihab, founder of BOCA Dubai, takes us inside his journey of rethinking what a restaurant can stand for in a city known for rapid growth and high consumption. He shares the early shocks of entering the industry, from franchise struggles to the daily unpredictability of operations, and how those lessons shaped his people-first leadership style. Omar explains why integrity, transparency, and sustainability became BOCA’s guiding principles, leading to recognition with a Michelin Green Star. Omar focuses on using local ingredients in Dubai, treating staff well, and building a strong, self-reliant restaurant. He avoids fast trends and proves that sustainability is possible. BOCA is now a leading example of responsible homegrown hospitality in the UAE.Find us online: Ashish Tulsian- LinkedIn Omar Shihab- LinkedIn Support the show

In this episode of Restrocast, British restaurateur Jasper Reid, Founder & CEO, International Market Management, shares his journey of building global food brands in India’s tough and competitive market. He talks about how he brought Pizza Express to India, beat Reliance to land Jamie Oliver’s brand, and convinced Wendy’s U.S. CEO to launch a ₹29 burger in India.Reid explains that high rents in India can take up 20% of sales, why menus should be based on data and kept under 30 items, and long-term success comes from patient investment and strong team culture, not flashy food trends. His three key rules for surviving in India’s food business are: do not hesitate, explore the country, and invest wisely. He also hints at his next project. a ₹100 Desi diner focused on process and people.Find us online: Ashish Tulsian- LinkedIn Jasper Reid- LinkedIn Support the show

In this episode of Restrocast, Chris Demery, CTO of Blaze Pizza, shares his unconventional journey from the U.S. military to leading restaurant tech transformations at Domino’s, Bloomin’ Brands, PF Chang’s, and Blaze Pizza. Chris shares how his military background shaped his leadership style and why listening to frontline teams is the secret to building tech that works.From building Domino’s Pulse and the Pizza Tracker to rolling out Blaze’s new POS system, Chris reveals the real challenges behind scaling restaurant operations. He discusses the myth that making pizza is easy, the importance of operational architecture, and why most tech fails without operator buy-in. Chris also dives into his concept of “Heightened Time Awareness” using AI to deliver real-time insights without disrupting restaurant flow.Find us online: Ashish Tulsian- LinkedIn Chris Demery- LinkedIn Support the show

In this Restrocast episode, Rusty Bills, COO of Galardi Group (Wienerschnitzel, Tastee Freez), shares his journey from busboy to the C-suite and everything in between. He opens up about his early days in the kitchen, how hands-on leadership shaped his path, and why building strong relationships with franchisees is the foundation of long-term success.Rusty discusses the realities of running a franchise in today’s environment, from navigating California’s $20/hour wage law to leveraging technology for operational efficiency. He also touches on how franchisee trust led to the creation of his leadership role, and why there's no substitute for learning every part of the business from scrubbing floors to managing store tech stacks.Find us online: Ashish Tulsian- LinkedIn Rusty Bills- LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with Chris Incorvati, CTO at Jack’s Family Restaurants, to explore one of the most unconventional and inspiring journeys in restaurant technology. From a journalism graduate and restaurant GM to leading tech across 270+ QSR locations, Chris shares how curiosity, hands-on learning, and deep operational empathy shaped his rise.The conversation spans pivotal roles at Legal Seafoods, Au Bon Pain, and Panera, where Chris helped roll out early POS innovations, in-house delivery platforms, and guest care systems. He also shares the origins of Panera’s “friction team,” built to eliminate recurring pain points and drive operational efficiency.Now at Jack’s, Chris is focused on drive-thru speed, kiosk pilots, and maturing the brand’s tech stack—while remaining grounded in real-world needs. He talks openly about evaluating AI, learning from failure, and his evolution into a servant leader who believes in empowering teams, not micromanaging them.Find us online: Ashish Tulsian- LinkedIn Chris Incorvati- LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with Kyle Mark, a restaurant tech leader whose career has spanned Apple, various startups, and enterprise restaurant operations. Kyle shares how his journey started in Glen Ellyn, Illinois, took root at Apple’s flagship store, and evolved into a career transforming how restaurants use technology.Kyle reflects on transitioning from Apple to the foodservice world through roles at Standard Market, Datum Technologies, and Fresh Kitchen—where he helped lead a rapid digital transformation just as the COVID-19 pandemic hit. He discusses how delivery became a lifeline, forcing restaurant tech to shift from cost center to growth engine.Now leading tech at WOWorks, Kyle talks about fixing POS systems that weren’t set up well and how poor setup—not the tools themselves—is often the real problem. He explains that many failures happen because teams aren’t aligned. Kyle believes restaurant tech should work together smoothly, and that “best-in-class” means choosing tools that actually fit your business—not just the ones with the most features.Find us online: Ashish Tulsian - LinkedIn Kyle Mark- LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with Joseph Unger, President and COO of GOSH Enterprises, to trace his inspiring journey through the restaurant industry. From starting as a sandwich artist at Subway to leading 100+ corporate restaurants at Taco Bell, Joe shares how his early exposure to entrepreneurship shaped his career. He discusses the leadership lessons learned from mentors at Yum Brands and his shift to innovation-driven roles at Reef Technology during the rise of ghost kitchens.Joe discusses the realities of aligning teams with a shared vision, building quickly in founder-led environments, and the challenges and opportunities of non-traditional restaurant formats. Now at GOSH Enterprises, Joe is focused on scaling brands like Lenny’s Grill & Subs and Charlie’s Cheesesteaks while driving tech-led personalization across the guest journey.Find us online: Ashish Tulsian - LinkedIn Joseph Unger- LinkedIn Support the show

In this episode of Restrocast, Chad Mackay, CEO of Fire & Vine Hospitality, shares his journey from growing up around restaurants run by his father to stepping away into the corporate world, only to return with renewed vision and a commitment to do things differently.He talks candidly about the pivotal moments in his leadership journey—surviving the 2008 financial crisis while building a flagship restaurant, learning from failed concepts, and the power of integrity and honoring commitments. Chad also reflects on the importance of a people-centric culture, his evolution into a servant leader, and how empowering others became the key to scaling sustainably.From using technology to enhance the human experience to building teams that stay longer, this episode is packed with accurate, hard-earned insights for anyone in hospitality—or any people-driven business.Find us online: Ashish Tulsian - LinkedIn Chad Mackay- LinkedIn Support the show

In this episode of Restrocast, Wing Lam, co-founder of Wahoo’s Fish Tacos, shares the secrets behind building a thriving restaurant brand for over 35 years. From starting small to scaling smart, Wing reveals how his unique approach to marketing, customer engagement, and business resilience has kept Wahoo’s relevant in an ever-changing industry.He dives into influencer marketing before social media, his strategy of partnering with athletes and musicians, and how Wahoo’s became a hotspot for action sports communities. Wing also discusses the impact of delivery and ghost kitchens, why dine-in still drives restaurant profits, and the evolving landscape of the post-pandemic restaurant business.With humor and real-world insights, Wing shares why experience-driven dining is the future, how he balances family and business, and the importance of building relationships with vendors, employees, and customers. He also talks about his California Love Drop initiative, which is giving back to the community while strengthening brand loyalty.Find us online: Ashish Tulsian - LinkedIn Wing Lam- LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with James Walker, a seasoned leader with over three decades of experience in the restaurant industry. Known for thriving in chaotic environments, James shares his journey from managing restaurants to leading transformative initiatives in hospitality. He recounts memorable stories, like working with Chris Elliott at Cinnabon, and highlights the importance of honesty and decisive leadership in challenging situations.James delves into his decision to pursue an MBA at Duke, discussing how it enhanced his understanding of finance and data-driven decision-making. The conversation explores the role of private equity in shaping restaurant brands, with James offering a nuanced perspective on balancing profitability with preserving a brand’s identity. He emphasizes the value of collaboration, franchisee support, and maintaining respect in high-pressure environments.Find us online: Ashish Tulsian - LinkedIn James Walker- LinkedIn Support the show

In this episode of Restrocast, Samer S. Hamadeh, the visionary entrepreneur behind unique hospitality concepts like Akiba Dori and Stereo Arcade. From organizing a music festival at the age of 15 to designing industry-defining dining and nightlife experiences, Samer shares his journey of relentless creativity and risk-taking.Discover how Samer transitioned from nightlife to the dining scene, building Akiba Dori, a Japanese-inspired street food concept with a modern twist. He delves into the challenges of expanding into Saudi Arabia and the importance of understanding local markets. Samer also opens up about his love for the “zero-to-one” phase of entrepreneurship, his aversion to traditional operations, and how video games inspire his creativity.Find us online: Ashish Tulsian - LinkedIn Samer S. Hamadeh- LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with John Peyton, CEO of Dine Brands Global, to discuss his remarkable journey through consulting, hospitality, and franchising. John shares how mentorship at Starwood Hotels shaped his understanding of leadership and operational excellence, highlighting pivotal moments like implementing Six Sigma and navigating the leap from operations to brand leadership.John delves into the challenges of becoming a first-time CEO at Dine Brands Global, managing iconic restaurants like Applebee’s and IHOP, and balancing strategy with execution. He offers invaluable advice on adapting to change, fostering collaboration, and staying grounded in a fast-evolving business landscape.Tune in to gain a deeper understanding of John Peyton’s leadership journey and the insights that have driven his transformative impact across industries.Find us online: Ashish Tulsian - LinkedIn John Peyton- LinkedIn Support the show

In this episode of Restrocast, Eric Slaymaker, the driving force behind Wingers Alehouse, shares his journey from the world of advertising to building a successful restaurant brand. With early roots in marketing for his father’s franchises, Eric developed a unique perspective on branding, which later inspired him to create Wingers. Eric dives into Wingers’ evolution, explaining how he adapted the concept into the popular Alehouse model to meet changing market demands. His conversation covers the balancing act between franchisee autonomy and brand consistency, Wingers’ feedback systems, and the importance of training in ensuring quality. Eric also reflects on leadership, sharing his commitment to sustainable growth and the continual effort to improve communication with his team. Find us online: Ashish Tulsian - LinkedIn Eric Slaymaker- LinkedIn Support the show

In this episode of Restrocast, Phil Friedman, shares his remarkable journey over four decades. From his beginnings as a dishwasher to managing food distribution in Vietnam and scaling major brands like Panda Express and McAlister's Deli, Phil offers invaluable insights into leadership, innovation, and resilience. He discusses the challenges of navigating economic downturns, including the 2009 recession and the recent pandemic, and how adaptability has been key to his success.Phil emphasizes the importance of building strong support systems for franchisees and staying ahead with technology. His candid advice for aspiring restaurateurs focuses on mastering the fundamentals and being ready to learn in an ever-evolving industry. With his passion for the restaurant business, Phil inspires listeners to embrace challenges as opportunities for growth. Tune in to discover how one man's journey reflects the broader dynamics of the restaurant landscape and the lessons that can drive success in a competitive market.Find us online: Ashish Tulsian - LinkedIn Phil Friedman- LinkedIn Support the show

In this podcast episode, Saer Imad shares his unique career journey from corporate banking in Lebanon to becoming a key figure in Dubai's food and beverage industry. Saer discusses his early career advising entrepreneurs at the Mohammed Bin Rashid Establishment for Young Business Leaders, where he first gained insights into the F&B world. He then shares how he transitioned from an advisor to a hands-on operator, building and franchising brands like JJ Chicken and Derwendi. Saer reflects on the challenges of brand building, the importance of adaptability, and the lessons learned from his experiences in expanding F&B brands internationally.Find us online: Ashish Tulsian - LinkedIn Saer Imad- LinkedIn Support the show

In this podcast episode, Jerry Baldwin shares his remarkable four-decade career in the food and beverage industry. Starting from humble beginnings as a street food salesman, Baldwin shares how his early experiences in sales and distribution shaped his understanding of supply chain management. He delves into the challenges and opportunities within the restaurant industry, particularly in the post-COVID era, emphasizing the need for innovative strategies and strong vendor relationships.Baldwin also discusses the transformative changes at Steak 'n Shake, including the shift to a franchise partner model and the introduction of self-order kiosks. His insights into navigating supply chain complexities, managing vendor dynamics, and adapting to industry shifts provide valuable lessons for anyone in the restaurant business. This episode is a must-listen for those looking to understand the intricacies of supply chain management and the restaurant industry's challenges.Find us online: Ashish Tulsian - LinkedIn Jerry Baldwin- LinkedIn Support the show

In this episode of Restrocast, host Ashish Tulsian sits down with John Haggai, CEO of Burtons Grill & Bar, to explore his extraordinary career journey. From his humble beginnings as a high school busboy, Haggai shares how his initial part-time job evolved into a 30-year career in the hospitality industry. He discusses his transition from managing partner at Outback Steakhouse to founding Taza Kitchen, revealing the challenges and emotional shifts involved. Haggai also dives into the importance of blending technology with a personal touch and offers advice for future leaders in hospitality.Restaurateurs will gain valuable insights into Haggai's approach to navigating the industry's complexities, his philosophy on mentorship, and his vision for the future of hospitality. His story of resilience, strategic thinking, and dedication to core values is a powerful inspiration for anyone looking to make a mark in the business world. This episode is a must-list for those interested in leadership, entrepreneurship, and the evolving landscape of the restaurant industry.Find us online: Ashish Tulsian - LinkedIn John Haggai- LinkedIn  Support the show

In this episode of Restrocast, host Ashish Tulsian sits down with Nadine Benchaffai, a trailblazing entrepreneur with a rich background in the food and beverage industry. Nadine shares her journey from working in FMCG with global giants like Kraft and Nestlé to co-founding Tortilla Mexican Grills in the UK, which grew to over 60 stores. She also delves into her experience founding Taqado Mexican Kitchen in the UAE, discussing the challenges of introducing a niche cuisine in a competitive market.Nadine opens up about the personal and business factors that led to her decision to sell Taqado to Kitopi in 2021, reflecting on the bittersweet nature of exiting a brand she built from the ground up. She also talks about her current role as a venture builder in the agri-tech and food tech sectors, highlighting how she’s helping startups scale and innovate at the intersection of food, technology, and sustainability. This episode offers valuable insights into brand building, market adaptation, and the evolving landscape of the food industry, making it a must-listen for aspiring entrepreneurs and industry professionals alike.Find us online: Ashish Tulsian - LinkedIn Nadine Benchaffai- LinkedIn Support the show

Embark on an illuminating odyssey with Restrocast in the latest episode featuring Kevin Bentley, the Head of Technology at Jollibee North America, in an exclusive session. Join our host, Ashish Tulsian, as he delves into the riveting narrative of Kevin Bentley's extraordinary journey, transitioning from a formidable NFL linebacker to a tech luminary in the restaurant industry.In this captivating episode, Kevin unfolds his playbook for success, sharing insights into his strategic role at Jollibee. From setting a visionary tech stack to enhancing customer engagement and operational efficiency, Kevin wears many hats, offering a behind-the-scenes look into the intricate world of restaurant technology.Congratulations are in order for Kevin's recent appointment, and listeners are treated to an insider's perspective on what excites him the most about leading technology for Jollibee's expansive North America division. The conversation explores Kevin's educational journey, from inner-city Los Angeles to pursuing a doctorate, and how this commitment to learning shapes his leadership style.As the episode progresses, Kevin shares valuable lessons from his early days as an NFL player and draws parallels between team dynamics in sports and corporate environments. The discussion transcends the boundaries of technology, offering advice for aspiring leaders in the dynamic business landscape.Tune in to Restrocast for an enlightening conversation that unveils the playbook of Kevin Bentley's tech journey, a story of resilience, adaptability, and unwavering commitment to excellence. From the NFL gridiron to the forefront of restaurant technology, Kevin Bentley's narrative promises to inspire and captivate.Find us online: Ashish Tulsian - LinkedIn Kevin Bentley - LinkedIn Support the show

In this episode of Restrocast, Ashish Tulsian sits down with Craig Dunaway, the COO of Penn Station Subs. Craig shares his journey from a career in public accounting to leading a successful franchise brand. With over 24 years of experience in the restaurant industry, Craig discusses the evolution of his role, highlighting the importance of balancing operational details with strategic growth. He delves into the challenges of maintaining profitability, especially in the wake of COVID-19, and the critical role of effective communication with franchisees. Craig offers insights into the significance of building strong relationships and fostering a positive culture within the organization. He also touches on the impact of technology on the restaurant business and the delicate balance between adopting new innovations and maintaining core values. Throughout the conversation, Craig emphasizes the importance of understanding both numbers and people, providing valuable lessons for anyone in the restaurant industry. Tune in to gain a deeper understanding of the complexities and rewards of managing a franchise and the strategies that have driven Penn Station Subs' success.Find us online: Ashish Tulsian - LinkedIn Craig Dunaway- LinkedIn Support the show

In this episode of Restocast, host Ashish Tulsian sits down with Leon Davoyan, the CTO of Dave's Hot Chicken, to explore his remarkable career journey. Starting as a POS technician, Leon rose through the ranks to become a leading figure in restaurant technology. He shares insights from his early days at Universal Studios, where his fascination with tech began, to his significant roles at Baja Fresh, Santa Anita Racetrack, and Pinkberry, where he navigated global expansion challenges.Leon discusses his decision to pursue an MBA in Lebanon, a move that broadened his perspective and bolstered his leadership skills. He highlights the importance of situational leadership, the value of learning from diverse industries, and the ongoing challenges of integrating technology in the hospitality sector. Leon also delves into the culture and team dynamics at Dave's Hot Chicken, emphasizing the benefits of working with a mature, collaborative team.This episode offers valuable lessons on career growth, leadership, and innovation, making it a must-listen for anyone interested in the intersection of technology and the restaurant industry. Tune in to hear Leon's inspiring story and insightful perspectives.Find us online: Ashish Tulsian - LinkedIn Leon Davoyan- LinkedIn Support the show

In this engaging episode of Restrocast, Ashish Tulsian interviews Mazen Kanaan, CEO of House of Pops. Mazen shares his journey from Lebanon, where he studied economics and finance, to his 13-year career at Unilever. During his time handling Unilever’s ice cream business, Mazen identified a market gap for healthy yet delicious ice cream, sparking the creation of House of Pops.Mazen delves into the challenges and insights from his corporate experience, discussing how he transitioned from a secure job to entrepreneurship with a mix of excitement and calculated risk. He highlights the unique aspects of the ice cream business, emphasizing the importance of purity, wellness, and sustainability in House of Pops' products.Listeners will learn about the innovative strategies Mazen and his co-founder, his wife, employed to overcome early challenges, ensure consistent customer experiences, and maintain personal growth. The episode wraps up with Mazen’s vision for the future, including product expansions and geographical growth, aiming to establish House of Pops as a leading brand in the health-conscious ice cream market.Find us online: Ashish Tulsian - LinkedIn Mazen Kanaan- LinkedIn Support the show

In this captivating episode of Restrocast, Ashish Tulsian interviews Stratis Morfogen, the dynamic founder and CEO of Brooklyn Chop House and Brooklyn Dumpling Shop. Stratis Morfogen has been an innovator in New York City’s hospitality scene for decades. He brought New York’s famed Fulton Fish Market to the internet in 1997 with the creation of FultonStreet.com, and was the restaurateur behind many well-known New York establishments, including Club Rouge, Gotham City Diner, Hilltop Diner, The Grand, Philippe Chow, and Jue Lan Club, among others. He is the author of Be a Disruptor and Damn Good Dumplings.Stratis also discusses the highs and lows of his career, including the unexpected popularity of his nightclub, Rouge, and pioneering the Fulton Fish Market online in 1996. He unveils the inspiration behind Brooklyn Chop House's unique LSD (Lobster, Steak, Duck) menu and how he navigated the challenges of COVID-19 by supporting healthcare workers. Throughout the episode, Stratis emphasizes the importance of disrupting the status quo, embracing failure, and constantly reimagining concepts. This episode is a must-listen for aspiring restaurateurs and anyone interested in the fascinating world of the restaurant industry.Find us online: Ashish Tulsian - LinkedIn Stratis Morfogen- LinkedIn Support the show

In this captivating podcast episode, join us on a journey through the diverse chapters of Alaa Sayed's remarkable career, from the football fields of Egypt to the bustling kitchens of renowned global restaurants. Hosted by Ashish Tulsian, the interview unfolds Alaa's inspiring story of resilience and adaptation, offering a rare glimpse into the dynamic world of hospitality.Starting as a national football player, Alaa's trajectory took an unexpected turn after an injury, propelling him into the realms of tourism, hotel management, and ultimately the restaurant business. Delve into Alaa's experiences managing F&B in American Air Force bases, where he learned the art of adapting to diverse customer needs.The narrative deepens with insights from Alaa's tenure at Shake Shack, where a people-first philosophy and unique training approach set the stage for his subsequent ventures with BurgerFuel, Jollibee, and the latest chapter with ServQuest and Al-Baik. From challenges faced during the opening of Al-Baik's first drive-through to strategic expansion plans, Alaa shares anecdotes and lessons that resonate with aspiring professionals in the industry.Discover the secret ingredients behind Alaa's success – a commitment to quality, customer service, and the delicate balance between tradition and technology. This episode offers a rich tapestry of experiences, emphasizing the importance of passion, adaptability, and meaningful connections in the ever-evolving landscape of the restaurant business.Find us online: Ashish Tulsian - LinkedIn Alaa Sayed - LinkedIn Support the show

Welcome to the latest episode of Restrocast, where host Ashish Tulsian sits down with Wade Allen, the EVP of Strategic Growth at Costa Vida, to unravel the intriguing story of a digital innovation veteran with over 22 years of experience. Costa Vida, under Wade's guidance, has been at the forefront of revolutionizing the restaurant industry.In this episode, dive deep into Wade Allen's diverse background, from coding websites in the late '90s to spearheading marketing technology and off-premise initiatives at Costa Vida. Wade shares how this eclectic mix has uniquely positioned him to lead strategic growth and drive sales in the dynamic landscape of the restaurant business.Explore Wade's transformative journey from Brinker International, where he played a pioneering role in introducing digital strategies during a less digitally advanced era, to his current leadership at Costa Vida. Gain insights into the evolution of loyalty programs, the intersection of marketing, technology, and statistics, and his perspective on the role of AI in the future of the restaurant industry.Join Ashish and Wade in a thought-provoking conversation about innovation, leadership, and the ever-evolving digital solutions in the restaurant space. Don't miss this compelling episode of Restrocast, where industry insights and personal stories converge to provide a comprehensive look into the strategic growth of Costa Vida and the visionary leadership of Wade Allen. Tune in for a captivating exploration of the digital frontier in the world of restaurants.Find us online: Ashish Tulsian - LinkedIn Wade Allen - LinkedIn Support the show

In this enlightening episode of Restrocast, host Ashish Tulsian engages with Joe Frem, the innovative Co-founder and CEO of Matbakhi, an F&B management company transforming hospitality services for 1-4 star hotels. Joe shares his inspiring journey from his early entrepreneurial endeavors at the age of 13 to his strategic academic pursuits in engineering and subsequent impactful tenure at McKinsey.He dives deep into the founding of Matbakhi, revealing the identified market gaps and the innovative strategies employed to enhance hotel dining experiences through technology and customized F&B solutions. Joe also discusses future trends in the hospitality industry, emphasizing the potential of AI and IoT to revolutionize service efficiency and guest satisfaction.Joe also imparts invaluable advice for entrepreneurs in the F&B and hospitality sectors, stressing the importance of understanding customer needs, embracing technology, and fostering strong team dynamics. This episode is a must-listen for anyone interested in entrepreneurship, hospitality, or business strategy.Find us online: Ashish Tulsian -  LinkedinJoe Frem- LinkedIn Support the show

In this captivating episode of Restrocast, host Ashish Tulsian engages in a deep dive with Ziad Kassabieh, the visionary CEO of Advanced Food Co. Starting his culinary journey at the tender age of 15 in a family-owned restaurant in Lebanon, Ziad shares how his early experiences ignited a passion that would shape his future. The episode traverses his decision to pursue hospitality management, his strategic relocation to Saudi Arabia, and his ascension from a multi-unit manager to a major influencer in the restaurant industry. With an impressive portfolio of 45 to 48 innovative restaurants under his belt, Ziad discusses the shift from hotel to restaurant management, advocating for more specialized educational programs to better prepare future leaders. His philosophy of servant leadership and his hands-on approach to business illustrate his deep commitment to his team and clientele. Looking forward, Ziad unveils his aspirations for expanding and innovating within Saudi Arabia's dynamic food scene, promising exciting new concepts from Advanced Food Co.. This episode is a must-listen for anyone interested in the intersections of passion, leadership, and innovation in the hospitality industry.Find us online: Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/Ziad Kassabieh- https://www.linkedin.com/in/ziad-kassabieh-86019525/Support the show

In this episode of Restrocast, host Ashish Tulsian engages with Jim Bitticks, the COO of Dave’s Hot Chicken, in a profound discussion that charts Jim’s extraordinary ascent within the restaurant industry. From his humble beginnings as a teenage employee at a Jack in the Box to pivotal executive roles at major chains like Blaze Pizza and now Dave’s Hot Chicken, Jim’s narrative is one of remarkable progression and strategic innovation.Throughout the episode, Jim shares the critical turning points and the strategic decisions that propelled his career forward and shaped the growth trajectories of the companies he has been part of. His insights into the challenges of scaling operations, particularly his transformative work at Blaze Pizza which he helped grow from two to 372 locations, are both enlightening and inspiring. Jim also discusses his recent move to Dave’s Hot Chicken, emphasizing his passion for new challenges and the opportunity to work with familiar faces in new capacities.Jim's people-focused approach to operations, his strategies for employee engagement, and his philosophy on leadership underscore a career that’s as much about fostering growth in others as it is about operational success. This episode is a must-listen for anyone interested in the dynamics of career growth within the competitive restaurant industry or the strategic intricacies of scaling a business successfully.Find us online: Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/Jim Bitticks- https://www.linkedin.com/in/jim-bitticks-cfe-0bb37515Support the show

Welcome to the latest episode of Restrocast with your host, Ashish Tulsian. In this installment, we are thrilled to have Justin Skelton, the Senior Vice President and CIO at Dine Brands Global, as our special guest. Dine Brands Global operates a network of 3,700+ restaurants globally, featuring popular brands such as IHOP, Applebee's, and Fuzzy's Taco Shop.Join Ashish Tulsian as he delves into the fascinating journey of Justin Skelton, exploring the three peaks in his illustrious career as a tech leader in America's biggest brands across insurance, retail, and restaurants. Justin shares valuable insights into his upbringing as a military brat, highlighting how it shaped his ability to adapt to change and influenced his leadership style.The conversation takes us through key milestones in Justin's early career, from his unexpected start at Allstate Insurance Company to his roles in banking, technology consulting, and eventually leading technology divisions at major corporations. Gain insights into the challenges of managing technology in both the retail and healthcare sectors, and discover the crucial lessons Justin has learned throughout his career journey.Don't miss this riveting episode of Restrocast, where Ashish Tulsian and Justin Skelton engage in a thought-provoking conversation about technology, leadership, and the dynamic world of the restaurant industry. Tune in for a wealth of knowledge and stories from one of the leading figures in the tech and restaurant space.Find us online: Ashish Tulsian - LinkedIn Justin Skelton- LinkedInSupport the show

Restrocast's latest episode brings to you the dynamic Prashanth Menon, Regional Director of PizzaExpress UAE, in a riveting conversation. Join host Ashish Tulsian as he unravels the layers of Prashanth's extraordinary 32-year journey, transforming PizzaExpress into a 14-outlet empire and earning him the prestigious PizzaExpress Worldwide Wonder Award 2023.Explore the day-to-day responsibilities of overseeing Pizza Express in the MENA region, where Prashanth shares strategic insights into the brand's expansion plans across 14 markets. From a South Indian upbringing and overcoming societal pressures to transitioning from hotels to standalone restaurants, Prashanth's narrative is a testament to perseverance and passion.In this exclusive interview, Prashanth reveals the magic behind PizzaExpress' success, emphasizing a people-first approach that weathered the pandemic's challenges and contributed to remarkable staff retention rates. Dive into his diverse experiences, from hotels to resorts, from airlines to standalone restaurants, and gain wisdom on leadership, employee growth, and maintaining excellence.Listeners will be treated to anecdotes of PizzaExpress' journey from two to seven restaurants, the pivotal role of an interfaith marriage, and Prashanth's dedication to creating a great workplace. As PizzaExpress looks to the future under Prashanth's visionary leadership, this episode promises a slice of inspiration for aspiring leaders in the hospitality industry. Tune in to Restrocast for a captivating narrative that transcends the world of pizzas, showcasing Prashanth Menon's unparalleled dedication, resilience, and passion for progress.Find us online: Ashish Tulsian - LinkedIn Prashanth Menon - LinkedIn Support the show