Running Restaurants

Dan Simons, co-founder of Founding Farmers, a farmer-owned restaurant group generating $100 million in annual sales across eight locations, joins Jaime Oikle, show host and RunningRestaurants.com founder. Dan candidly shares his journey from early failures, bankruptcy, and mental health struggles to building a thriving, values-driven business. He discusses Founding Farmers' unique farmer-equity model, strategic growth plans, and product innovations. The conversation also covers profitability challenges, AI tools transforming restaurant operations, mental health investment as good business practice, and Dan's commitment to mentoring underrepresented entrepreneurs. Learn more at https://www.wearefoundingfarmers.com and https://www.runningrestaurants.comTimestampsIntroduction to Dan Simons and Founding Farmers (00:00:00)Dan introduces himself, his family, and the scale of his restaurant business, which includes 1500 employees and multiple concepts.Early Career Struggles and Personal Challenges (00:01:11)Dan discusses his first restaurant's failure, bankruptcy, living in a basement, and personal struggles with mental health and an eating disorder.The Farmer-Owned Business Model (00:05:10)Dan explains how Founding Farmers is majority-owned by American family farmers, which influences their long-term, quality-focused business strategy.Growth Strategy and Future Plans (00:08:28)Discussion on the company's growth, focusing on regional density, maintaining quality over scale, and expanding into direct-to-consumer products like chocolate.Navigating Restaurant Profitability (00:13:20)Dan addresses the increasing difficulty of profitability in the full-service restaurant industry and the need for innovation to adapt.Advice for New Restaurant Entrepreneurs (00:18:49)Dan encourages aspiring entrepreneurs to be brave but also to plan meticulously and be ready to adapt their initial playbook.Utilizing Technology and AI in Operations (00:21:46)Dan shares his positive experiences with native AI companies like Hermetic and Slang AI for improving sales and operational analytics.The Importance of People and Mental Health (00:27:47)Dan explains his philosophy on prioritizing employee mental health as a core business strategy to improve performance and ROI.Practical Steps for Supporting Employee Mental Health (00:32:01)Dan offers free, culture-based advice for leaders to support their teams, such as being open and human during shift meetings.Book Recommendations for Operators (00:36:15)Dan recommends several books, including "Smart Brevity" for communication and others focused on psychology's role in business and hospitality.Teaching Entrepreneurship at George Washington University (00:37:44)Dan talks about his experience as an adjunct professor, what he teaches, and what he learns from the younger generation.Mentoring Female and Minority Entrepreneurs (00:39:30)Dan discusses his passion for giving back by mentoring entrepreneurs who face greater challenges in the industry.The "Founding D.C." Podcast (00:42:28)Dan describes his podcast, where he interviews founders from the D.C., Maryland, and Virginia area to uncover their real stories."Our Last Straw" Non-Profit Initiative (00:43:50)Dan explains his pre-COVID non-profit work focused on creating practical, affordable, and sustainable alternatives to plastic straws for restaurants.Sponsor Link: https://servicewithstyle.com/runningrestaurantshttps://restaurant.mysamcart.com/products/

Rushi Patel, co-founder of Homebase joins Running Restaurants founder & show host, Jaime Oikle, to talk about managing restaurant staff effectively. Drawing from a workplace survey of over 3.5 million hourly workers, Rushi reveals that while pay attracts employees, community, culture, and strong management drive retention. He highlights how AI is increasingly helping operators streamline scheduling and payroll, freeing managers to focus on human connection. Rushi also debunks the myth that employees only care about wages and emphasizes investing in relationships, especially during an employee's first 30 days, as key to reducing costly turnover.Highlights include...- Challenges in managing restaurant staff- Insights from Homebase's workplace report on employee retention and turnover- Importance of pay, community, culture, and management in employee satisfaction- The role of AI technology in restaurant operations- Differences in AI adoption between restaurant operators and hourly employees- The impact of managerial relationships on employee retention- Metrics for effective labor management in restaurants- The significance of scheduling practices for employee satisfaction- Recommendations for books related to hospitality and local business management- Encouragement for restaurant operators to utilize technology tools for business improvementLinks:- https://www.joinhomebase.com/- https://www.joinhomebase.com/blog/local-workplace-pulse- https://www.runningrestaurants.com/- https://www.linkedin.com/in/rushipatel-gsd/- https://www.linkedin.com/in/jaimeoikle/Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

RunningRestaurants.com founder and podcast host Jaime Oikle interviews Darren Spicer, founder of Clutch Coffee Bar and 110 Ventures. Darren shares his journey from working at Dutch Bros at 18 to building and selling Clutch Coffee Bar back to Dutch Bros. Through seven impactful quotes from Kobe Bryant, Mark Cuban, Simon Sinek, Gary Vaynerchuk, and Ray Lewis, Darren discusses leadership, work ethic, servant leadership, and entrepreneurship. He also covers scaling a drive-through coffee brand, capturing customer data, developing young leaders, and his current ventures, including an energy drink, a BBQ rub, and a remote staffing agency.Introduction (00:00:00)Darren Spicer, founder of Clutch Coffee Bar, and previews the episode's leadership topics.Darren's Journey with Clutch Coffee Bar (01:26)Darren discusses Clutch Coffee Bar's acquisition by Dutch Bros, where he worked in his youth, and his current consulting work.The Meaning Behind 110 Ventures (03:25)Darren explains the name of his company, 110 Ventures, representing the extra 10% effort they bring to clients.Quote 1: Kobe Bryant on Sacrifice (04:08)Darren discusses a Kobe Bryant quote about the sacrifices necessary to achieve greatness and the importance of a relentless work ethic.Quote 2: Kobe Bryant on Laziness (06:20)A second Kobe Bryant quote is shared about not relating to lazy people and being allergic to doing the bare minimum.Growth Challenges: From One to Many Locations (07:18)Darren talks about the challenges of expanding Clutch Coffee Bar, especially entering new markets and building brand awareness from scratch.The Importance of Customer Experience (09:03)The conversation covers the obsession with customer service, guerrilla marketing, and creating a memorable experience to drive repeat business.Capturing Customer Data (10:35)Darren explains his strategy for capturing customer data during grand openings to build loyalty and enable targeted marketing efforts.Quote 3: Mark Cuban on Failure (13:19)A Mark Cuban quote is discussed, emphasizing that you only have to be right once, no matter how many times you fail.Lessons from Selling the Business (15:08)Darren shares insights from the process of selling Clutch Coffee Bar, highlighting the critical importance of real estate in acquisitions.Quote 4: Simon Sinek on Servant Leadership (17:42)Darren introduces a Simon Sinek quote about leadership being about taking care of those in your charge, not being in charge.Developing Young Leaders (19:21)The discussion shifts to the responsibility of teaching life skills and building confidence in young employees, illustrated with a success story.Darren's Current Business Ventures (22:05)Darren details his current projects, including an energy drink, a coffee-infused BBQ rub, and a remote staffing agency.How to Manage Multiple Projects (24:20)Darren shares his methods for staying organized and managing multiple businesses, emphasizing delegation and the help of a remote assistant.Quote 5: Simon Sinek on Leaders Eating Last (25:26)Another Simon Sinek quote is shared, reinforcing the concept of servant leadership by taking care of your team first.Quote 6: Gary Vaynerchuk on Winning (26:30)Darren discusses a Gary Vaynerchuk quote about surrounding yourself with people who are driven and want to win.Mentoring Student Athletes (29:27)Darren talks about his volunteer work mentoring student athletes at the University of Oregon, helping them navigate life and careers.Quote 7: Ray Lewis on Attitude and Effort (32:03)The final quote from Ray Lewis highlights that attitude and effort are the two things you can always control in life.Final Advice for Entrepreneurs (33:57)Darren encourages aspiring entrepreneurs to act now, have a plan, and not be afraid to fail, viewing setbacks as learning opportunities.Book Recommendation: Positively Outrageous Service (36:16)https://www.110-ventures.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

We welcome back Jordan Boesch, CEO of 7Shifts, to discuss their 2026 report "What Restaurant Employees Want". Key findings reveal that understaffing remains the top employee stressor, great coworkers matter more than pay, and offered benefits often mismatch what employees actually value. Jordan emphasizes the power of manager recognition and strong team culture in driving retention. The conversation also touches on AI in restaurant operations, stressing the importance of solving real problems rather than adopting technology for its own sake.Key highlights Included...- Overview of the 2026 report "What Restaurant Employees Want" by 7Shifts.- Key factors affecting restaurant employee satisfaction, including staffing and team dynamics.- Importance of offering relevant benefits that align with employee preferences.- The role of manager recognition in boosting employee morale and retention.- Discussion on the impact of understaffing as a major stressor for employees.- Insights on how positive workplace culture can enhance employee engagement.- Exploration of the use of AI in restaurant operations and product development.- Emphasis on solving real customer problems with AI rather than using it for its own sake.- Examples of creative benefits tailored to different employee demographics.- The significance of open communication and feedback mechanisms in understanding employee needs.Be sure to visit...- https://www.7shifts.com/- https://www.7shifts.com/what-restaurant-employees-want/- https://www.runningrestaurants.com/- https://www.facebook.com/RunningRestaurants- https://www.linkedin.com/in/jaimeoikle- https://www.twitter.com/jaimeoikle- https://www.instagram.com/jaimeoikle/Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.theleasecoach.com

In this episode of the Running Restaurants podcast, host Jaime Oikle sits down with Alison Anne (Restaurant Revolution) and Darren Denington (Service with Style), co-presenters of the Restaurant Management 201 and 301 workshop series. Together, they share practical strategies for strengthening restaurant leadership teams, including building clear org charts, defining roles and responsibilities, establishing consistent communication systems, and conducting meaningful one-on-one check-ins. They also discuss recruiting, leadership development, and mentoring future managers. The episode wraps up with details about their hands-on workshops, available at major restaurant industry trade shows across California, Florida, and New York.Highlights included:- Assessing and organizing restaurant leadership teams using an organizational chart.- Clarifying roles and responsibilities within the leadership team.- Establishing effective communication methods among team members.- Importance of regular meetings to align on expectations and standards.- Conducting brief one-on-one check-ins with staff to build relationships.- Strategies for recruiting and hiring effective leadership team members.- Developing leaders within the restaurant through mentorship and structured practices.- Importance of consistent management practices and accountability.- Overview of workshop series "Restaurant Management 201" and "Restaurant Management 301."- Focus on actionable steps for improving restaurant operations and leadership effectiveness.Find out more at:- https://restaurantmanagement201.com- https://servicewithstyle.com- https://www.restaurantrevolution.me- https://www.runningrestaurants.comhttps://restaurant.mysamcart.com/products/

Guest Brett Linkletter, CEO of Dishio speaks with RunningRestaurants.com founder Jaime Oikle about how AI and data-driven marketing are transforming the restaurant industry. Brett explains how restaurants can prove marketing ROI using Google and Meta advertising, collect first-party customer data through QR codes, and leverage automation for personalized outreach. He also discusses Dishio's upcoming reservation platform, hyper-personalization through AI, and future innovations like dynamic pricing and AR menus. Brett emphasizes that despite technological advances, genuine hospitality must remain at the core of the restaurant experience.Episode Highlights include: - Challenges in demonstrating return on investment (ROI) from restaurant marketing spend.- Comparison of advertising platforms: Google vs. Meta (Facebook/Instagram) for customer acquisition and retention.- Importance of collecting first-party customer data through digital tools.- Effective marketing tactics for tracking ROI in restaurants.- Use of AI for personalized ad campaigns based on customer behavior.- Strategies for capturing customer information during in-person visits.- The role of automation in marketing and customer engagement.- Future trends in restaurant technology, including hyper-personalization and dynamic pricing.- Insights on the importance of hospitality in the restaurant industry.- Advice for independent restaurants on starting marketing efforts with limited budgets.For more: https://get.dish.io/ and https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://www.theleasecoach.com

RR host Jaime Oikle sits down with Geoffrey Toffetti, CEO of Frontline Performance Group, to explore seven impactful quotes shaping his leadership philosophy. Jeffrey shares insights from his career in hospitality, discussing themes of loyalty, commitment, trust, and long-term thinking. He reflects on early career struggles, including a team mutiny that transformed his leadership approach. The conversation also highlights how AI is revolutionizing hospitality through personalized staff coaching and data-driven insights. Geoffrey emphasizes people-first leadership, goal setting, and building trust as cornerstones of effective management in a global, fast-evolving industry. Learn more at https://frontlinepg.com/ and https://www.runningrestaurants.com/Key highlights include:- The importance of loyalty and team cohesion in leadership.- Goal setting and its role in achieving success and direction.- Integration of technology and AI in enhancing service and sales in hospitality.- The significance of trust and relationship-building in leadership.- The impact of personal experiences and early career challenges on leadership development.- The role of empathy and self-reflection in effective leadership.- Long-term thinking versus short-term gains in business decisions.- Strategies for attracting and retaining talent in the hospitality industry.- And more...- https://frontlinepg.com/ - https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://www.RestaurantFormula.com

Running Restaurants Founder Jaime Oikle speaks with Stephen Klein, co-founder and CEO of Saivory, about how AI is transforming the restaurant industry. Stephen explains how Saivory helps restaurants reduce reliance on costly third-party platforms like DoorDash by improving first-party ordering experiences through natural language AI prompts. The conversation covers the importance of owning customer data, personalized marketing, AI-driven smart landing pages, and an agent AI platform that delivers real-time marketing recommendations. Stephen also discusses the shifting customer discovery landscape and the need for restaurants to future-proof their digital presence.They hit on...- The impact of artificial intelligence (AI) on the restaurant industry.- Challenges faced by restaurants with third-party ordering platforms.- The significance of first-party data for customer loyalty and marketing.- Simplifying the ordering process through AI and natural language prompts.- The evolution of customer discovery and search behavior influenced by AI.- Strategies for restaurants to optimize their digital presence and marketing.- The importance of personalized marketing based on customer data.- The role of smart landing pages in improving conversion rates.- Opportunities for integrated marketing platforms in the restaurant tech space.- The future of AI in enhancing restaurant operations and customer experiences.Find out more at https://saivory.com/ and https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://servicewithstyle.com/runningrestaurants

Jaime interviews Roger Beaudoin, a veteran hospitality entrepreneur and host of the podcast Restaurant Rockstars. The conversation explores Roger's journey from aspiring pilot to restaurant leader, focusing on seven quotes that shaped his life and leadership. Roger shares personal stories about overcoming setbacks, embracing risk, empowering teams, and balancing work with family and passions. The episode offers practical leadership advice, insights on lifelong learning, and reflections on supporting others' growth - both in business and at home - while emphasizing the importance of living fully and evolving at any age.Roger offers actionable insights for anyone seeking to lead, grow, and live with purpose. Whether you're a business owner, aspiring leader, or simply looking to live more intentionally, these insights will help you chart your own path to success and fulfillment.Check out Jaime & Roger's new Mastermind Program for Independent Restaurant Operators at https://www.runningrestaurants.com/mastermind/

Jaime gets with secret shopping expert Darren Denington of Service With Style in this short snippet to discuss the growing problem of mediocre dining experiences. With rising meal costs, they emphasize that restaurants must deliver exceptional service to justify prices. Both Jaime & Darren share recent personal dining experience that fell flat due to missing small but impactful gestures like friendly smiles and warm farewells. Their candid discussion reveals actionable strategies for restaurateurs who want to move beyond mediocrity and consistently deliver exceptional value. The key takeaway: invest in people, refine service systems, and prioritize genuine human connection to elevate the overall guest experience.https://restaurant.mysamcart.com/products/

In this episode of the Running Restaurants podcast, Jaime Oikle and Roger Beaudoin explore how artificial intelligence (AI) is revolutionizing the restaurant industry. They discuss AI's role in tackling labor shortages, cutting costs, optimizing inventory, and enhancing menu engineering. Real-world examples illustrate how AI boosts efficiency and profitability, while creative menu descriptions and new revenue ideas are highlighted. Despite these technological advances, the hosts emphasize that genuine hospitality and personal guest service remain crucial, urging operators to use AI as a tool to support—not replace—the human touch that defines memorable dining experiences. Find out more at https://www.runningrestaurants.comHighlights Include:- Impact of artificial intelligence (AI) on the restaurant industry- Addressing labor shortages and rising costs through technology- Importance of menu engineering and inventory management- AI's role in enhancing guest experience while preserving hospitality- Demand forecasting using historical data for better decision-making- Reducing waste and optimizing inventory with AI solutions- Improving menu descriptions and item naming for increased sales- Generating new revenue streams and innovative profit center ideas- Balancing technology with personal guest service and human connection- The evolving role of AI as a competitive tool in restaurant operationsTimestamps:What is AI? (00:00:47)Roger explains artificial intelligence basics, how it learns from data, and its growing role in restaurants.Current Restaurant Challenges (00:01:09)Discussion of labor shortages, rising costs, shrinking margins, inefficiency, and the need for better systems.AI's Rapid Evolution & Search Capabilities (00:02:04)AI's fast-changing nature, comparison to Google, and how AI provides instant, accurate answers.AI for Demand Forecasting & Inventory (00:02:55)How AI predicts demand, improves ordering, reduces waste, and uses historical data for better inventory management.Menu Engineering with AI (00:03:46)Real-world example of a chef using AI for menu engineering, recipe creation, and ingredient cross-utilization.Profit Loss & Menu Descriptions (00:04:47)Pain points: lost profits, generic menu items, lack of costing, and using AI for creative menu naming.Creating Wow Factor & Social Media Appeal (00:05:40)Importance of wow factor in food presentation, guest reactions, and leveraging social media marketing.New Revenue Center Ideas (00:07:10)Using AI to brainstorm new profit centers beyond traditional options like catering or live music.Hospitality vs. Technology (00:07:30)Emphasis on maintaining hospitality as the foundation, ensuring technology enhances but doesn't replace the human touch.https://restaurant.mysamcart.com/products/

In this episode, Roger Beaudoin of Restaurant Rockstars explains the crucial concept of prime cost in the restaurant industry (the combined percentage of food, beverage, and labor costs relative to sales). He discusses strategies for managing prime cost, such as accurate menu costing, promoting high-profit "cash cow" items, enforcing portion control, boosting alcohol sales, and efficient labor scheduling. Roger shares real-world examples of restaurants losing profits due to poor menu management and emphasizes the importance of understanding item profitability. The episode highlights how effective prime cost management is essential for restaurant profitability, especially amid rising costs and industry challenges.We hit on:- Definition and importance of prime cost in the restaurant industry- Breakdown of prime cost components: food, beverage, and labor costs- Industry benchmark for prime cost and its implications for profitability- Challenges faced by restaurants, including inflation and rising wages- Strategies for managing prime cost, including menu costing and portion control- Identification and promotion of high-profit "cash cow" menu items- Importance of increasing alcohol sales to enhance profitability- Effective labor cost management through efficient scheduling- Consequences of poor menu costing and its impact on profit margins- Need for ongoing analysis and adjustment of menu items to optimize profitabilityTimestampsIntroduction to Prime Cost (00:00:00)Roger explains the concept of prime cost and its importance over just focusing on food cost.Prime Cost Formula and Benchmark (00:00:05)Breakdown of the prime cost formula, target percentage, and what it means for restaurant finances.Other Major Expenses Beyond Prime Cost (00:00:59)Discussion of additional expenses like lease, utilities, and the importance of keeping prime cost low.Strategies to Lower Prime Cost (00:02:03)Emphasis on menu costing, identifying high-profit items, and the impact of inflation and wages.Cash Cow Menu Items and Portion Control (00:03:04)Explanation of "cash cow" items, portion control, and the profitability of alcohol sales.Labor Cost Management (00:04:04)Advice on tracking labor costs and efficient scheduling to control prime cost.Lost Profit from Poor Menu Engineering (00:04:52)Roger shares real-world examples of restaurants losing profit due to poor menu costing and engineering.Menu Re-engineering for Profitability (00:06:03)Advice on re-engineering menus so all items in a category have similar profit margins.Consequences of Not Costing the Menu (00:06:59)Highlighting the financial risks and lost profits from not properly costing out the menu.Worst Case Scenario: Popular but Unprofitable Items (00:07:13)Warning about the danger of selling popular items that are not profitable, hurting the bottom line.Find out more at: https://www.restaurantformula.com/https://restaurant.mysamcart.com/products/

More than social media influencers and online reviews, your most important marketing resource is your loyal guests. Through trackable marketing, you can ensure they will keep coming back and will talk about you even beyond the table. Jaime Oikle sits down with Roger Beaudoin of Restaurant Rockstars to discuss how to keep track of your marketing strategies and boost guest frequency. They discuss how to train your team to constantly deliver impeccable services and offer customer incentives to attract new guests and retain the most loyal ones. From mug clubs to trivia nights, discover interesting ways to encourage people to visit your restaurant over and over again.Find out more at https://restaurantrockstars.com/ & https://www.runningrestaurants.com. https://restaurant.mysamcart.com/products/

Restaurants have to go the extra mile and go beyond food if they want to stay relevant and keep their seats filled at all times. Through the right content creation strategies, you can use social media to your advantage and keep guests coming back. Jaime Oikle sits down with Samantha Flynn, founder of Junipr Public Relations, who breaks down practical tips to market your restaurant in the vast online space, even with a tight budget. From fixing early branding mistakes to highlighting your very own signature dish in your posts, she explains what it takes to tell your story through social media, drive real traffic, and bring customers to your tables.Find out more at https://juniprpublicrelations.com & https://www.runningrestaurants.com.https://restaurant.mysamcart.com/products/

In this Running Restaurants Podcast episode, Roger Beaudoin of Restaurant Rockstars shares practical strategies for training restaurant staff. The discussion covers mentoring and shadowing multiple top performers, cross-training for versatility, and the value of daily pre-shift huddles focused on sales and guest experience. Roger also describes engaging role-playing exercises, like "How to Turn $100 into $1000," to sharpen sales skills. The episode emphasizes empowering staff, using creative sales props, and identifying unique "hooks" to boost revenue and set restaurants apart, offering actionable tips for operators to elevate team performance and guest satisfaction.Highlights include:- Mentoring and shadowing strategies for restaurant staff.- Importance of learning from multiple top-performing employees ("A players").- Cross-training staff to enhance versatility and understanding of various roles.- Daily pre-shift huddles as a strategy for improving guest experience and sales.- Key topics for discussion during pre-shift huddles, including guest needs and sales strategies.- Role-playing training exercises to develop sales skills and team engagement.- The impact of effective sales training on restaurant revenue.- Use of props and unique selling points to enhance sales and differentiate the restaurant.- Identifying and promoting profitable items or experiences ("hooks") to drive sales.Find out more at https://restaurantformula.com/ & https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/

Managing one restaurant is already challenging. How crazy would it be to manage not one but four different restaurant concepts? This is exactly the life of Leo Moura, a seasoned restaurant owner and operator in the Atlanta marketplace. He joins Jaime Oikle to share his experiences and strategies in handling American, French, and Italian cuisine – and even a pizzeria. Leo breaks down his approach to staff hiring, onboarding, and training, emphasizing the importance of continuous learning and public recognition in a restaurant team. He also explains how they adapted to the challenges of the COVID-19 pandemic, particularly with digital marketing and online ordering. Find out more at  https://lagardeamerica.com, https://restolantoinette.com, https://ilgialloatl.com, https://gspizzaria.com & https://www.runningrestaurants.com. https://restaurant.mysamcart.com/products/

In today’s highly digital world, maintaining a strong online visibility is a must if you want your business to thrive. But in the restaurant industry, hospitality marketing executive David "Rev" Ciancio has noted one alarming truth: many are not doing even the fundamentals of digital marketing. He joins Jaime Oikle to point out what restaurant owners and operators are missing out on if they refuse to post on social media, build a properly optimized website, and create engaging digital ads. Rev also highlights the benefits of publishing build videos regularly, setting up a rewards program for customers, and gathering client feedback to continuously improve your systems.Find out more at https://handcraftburgers.com/ & https://www.runningrestaurants.com.https://restaurant.mysamcart.com/products/

Choosing the right music for restaurants may not seem important from the get-go, but it is definitely a crucial aspect of your business that you must never set aside. Jaime Oikle emphasizes how your chosen playlist can make or break your restaurant environment with Ola Sars, founder and CEO of Soundtrack. He shares how they serve as a one-stop shop for businesses that want to secure the right music for their commercial needs while navigating all of its complicated licensing matters. Ola discusses their process in cultivating music for restaurant owners and employ AI tools to elevate their techniques. He also explains how restaurant managers should handle their music access, deal with explicit content, and determine the best music volume that works well for your place.Find out more at https://www.soundtrack.io/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.theleasecoach.com

A good restaurant is beloved not just because of its delicious food, but most importantly the lasting shareable experiences it offers to every single customer. Jaime Oikle sits down with Michael Tronn of 3 Hospitality and TIMBR to discuss the right way to deliver a complete restaurant experience anyone will love and remember. He explains how to perfectly combine good food, flawless service, and impactful branding to make your restaurant a certified go-to establishment. Michael also discusses why restaurant owners must always stay updated with current social media trends, where word of mouth is passed around almost instantly.Find out more at https://www.michaeltronn.com & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://servicewithstyle.com/runningrestaurants

Having a good restaurant manager is essential in securing success in the world of hospitality. What characteristics and leadership styles should they possess? Jaime Oikle explores the eight traits of an effective manager with Darren Denington and Alison Anne. They discuss how managers must do the inner work to elevate themselves as impactful leaders and the best ways to build thriving relationships with their team. Darren and Alison also talk about Restaurant Management 201 and 301, a series of in-depth workshops about building cohesive and effective restaurant managers and crews.Find out more at https://www.linkedin.com/in/darrendenington/, https://www.linkedin.com/in/alisonanne/, & https://www.runningrestaurants.com.

The everyday and long-term success of your restaurant hinges greatly not just on hiring the most talented people but also on building the right culture. Jaime Oikle sits down with David Friedman, founder of CultureWise, to break down how to create the ideal restaurant culture and environment. He talks about the right way to cultivate positivity within your team by constantly showing that you care about them, not just as employees but living and breathing human beings. David also dispels some misconceptions about culture building and the right way to take care of red flags as soon as they appear.Find out more at https://culturewise.com/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

Your restaurant finances and taxes will always be your restaurant's most complicated and overwhelming aspects. Streamlining operations is the way to go if you want these to become much more manageable. Jaime Oikle sits down with returning guest Matthew Patrick to take a deep dive into the financial aspect of the restaurant industry. Together, they share valuable tips on menu engineering, tax compliance, cash flow monitoring, and tip management. Matthew also discusses how AI and the plethora of automated tools right now reshape how restaurants are run and managed - and why you cannot afford to ignore them at all.Find out more at https://patrickaccounting.com/ & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.theleasecoach.com

Restaurant goers will certainly remember good food bundled with good customer service. By creating a point of differentiation in these areas, you can make your place not only commendable but also memorable. Chris Tripoli of The Restaurant Clinic discusses why a personalized and specialized approach is the rising trend every restaurant should take advantage of in this age when so many food choices are readily available and easily accessible. He also shares insights on adjusting to customer needs in a post-pandemic world, starting a restaurant even with little to no experience, and using the latest technology to level up your operations.Find out more at https://www.therestaurantclinic.com/ & https://www.runningrestaurants.com. Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

Your restaurant’s marketing and branding are not only about turning heads and getting everyone’s attention. Most importantly, it is about turning your target market into loyal customers. Joe Haubenhofer, owner of The Plaid Penguin, discusses the right way to do this to improve and elevate how your restaurant is received by the public. He shares practical tips on creating effective logos, designing restaurant menus, using photography for maximum impact, and sticking to your set brand guidelines. Joe also discusses how to blend brand and marketing with your workplace culture to inspire everyone to exude authenticity, intentionality, and consistency.Find out more at https://www.theplaidpenguin.com/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

Dive headfirst into the data revolution sweeping the restaurant industry! In this episode, host Jaime Oikle dives deep into the world of restaurant customer data analytics with Abhinav Kapur, co-founder and CEO of Bikky. Abhinav shares his journey from identifying the data gap in the hospitality industry to creating a powerful tool that helps restaurants understand and leverage customer insights. Discover how analyzing menu data can drive loyalty, why customer lifetime value is crucial (it's WAY more than just that one sandwich!), and how personalized marketing can triple your conversion rates. We explore how Bikky integrates seamlessly into existing restaurant tech stacks and even sneak in some personal life wisdom and book recommendations. Get ready for a data-driven future where restaurants thrive by understanding the people behind every transaction, turning casual diners into lifelong fans!Find out more at https://www.bikky.com/ & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.theleasecoach.com

Tipping is an important element in running a restaurant. Employees often receive several tips in a single dinner service, and sometimes keeping up with it is quite overwhelming and confusing. Kirk Grogan is here to discuss how automation can ease the burden of this particular task. Joining Jaime Oikle, the Co-Founder & COO at TipHaus shares the many benefits of using an automated process in computing, recording, and distributing tips, which results in a more optimized and streamlined restaurant operation. Kirk also explains how improving your tipping system greatly helps in improving employee retention and building a healthy workplace culture.Find out more at https://www.tiphaus.com/ & https://www.runningrestaurants.com.Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

The 2025 Restaurant Business Report was recently released, and it is full of curious yet enlightening information for the industry’s future. Jaime Oikle explores its contents with Bryan Solar, Chief Product Officer at SpotOn. Together, they discuss how restaurants should navigate today’s rising economic pressures, which involve increased costs, labor issues, and supply chain volatility. They explain how restaurant pricing should be adjusted and managed despite potential resistance from customers. Bryan also talks about the role of data, AI tools, and other innovative technologies in greatly transforming the restaurant industry in today’s highly digital society.Find out more at https://www.spoton.com/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

Understanding the intricacies of restaurant accounting is paramount for any owner looking to thrive in today's competitive market. In this episode, we dive into the crucial world of restaurant accounting and finances with Marta Grumberg of Grumberg Accounting. Jaime Oikle sits down with Marta to explore the biggest financial challenges restaurant owners face—shrinking margins, rising food costs, and the common accounting pitfalls that can make or break a business. Get ready for a fast-paced, no-nonsense guide to help you stay on top of your numbers and run a smarter, more successful restaurant. Stay tuned!Find out more at https://grumbergaccounting.com/ & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.theleasecoach.com

Running a restaurant is tough – managing orders, executing marketing campaigns, and maintaining high customer engagement can quickly become overwhelming. Thankfully, AI has been changing the game and is now helping owners automate repetitive and time-consuming tasks. In this episode, Jaime Oikle talks with Carl Turner, CEO of SWIPEBY, to discuss how AI-driven tools can streamline marketing, online ordering, and customer interactions. They emphasize how this innovation allows owners to spend more time on things that truly matter: great food and outstanding service. Whether you are looking to improve efficiency or drive more repeat customers, this conversation is packed with insights you do not want to miss.Find out more at https://swipe.by/ & https://www.runningrestaurants.com. Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

David DeLorenzo returns to the podcast to join Jaime Oikle once again, this time to talk about his new book, Just Getting Started. He shares life wisdom and business insights on finding balance and fulfillment in life. David explores how to create a productive daily schedule, the essence of embracing positive habits and hobbies, as well as the right way to get off the grind and relax. He also talks about the importance of adopting a healthy lifestyle, trying out yoga and meditation, what it is like to have a new puppy at home, and how to be easily coachable regardless of where you are in your career.Find out more at https://iamthedelo.com & https://www.runningrestaurants.com.https://www.newyorkrestaurantshow.com/

In this episode, Jaime Oikle of RunningRestaurants.com interviews Ashley Bray about the Bar and Restaurant Expo in Las Vegas this upcoming March 24-26. 2025. They discuss the expo's events, education, exhibit floor, and networking parties. Ashley highlights several trends along the way. The expo promises great industry educational and networking opportunities -- don't miss it! Use code: MONEY to save 30% through 3/10/25. More info at https://barandrestaurantexpo.com

In a rapid age of technology where businesses are all about scaling and expansion, the beauty of keeping everything localized is still a strong strategy in the restaurant industry. Christian J. Fischer, the Disruptive Chef, joins Jaime Oikle in discussing the beauty and uniqueness of running hyperlocal restaurants. They share why focusing on certain food specializations can boost your restaurant’s exposure and give it a nice different flavor. Christian also explains how to constantly recognize your staff’s good performance, the power of being adaptable, and the unchangeable importance of having outstanding restaurant service.Find out more at https://www.christianjfischer.com/ & https://www.runningrestaurants.com.https://www.newyorkrestaurantshow.com/

Building a successful restaurant requires more than just good food. It also demands a strong team driven by the right ownership mindset. In this episode, Jaime Oikle talks with Alison Anne about cultivating and maintaining a thriving restaurant culture. Alison emphasizes the importance of genuine connections with your staff and what it takes to move beyond the main character syndrome to understand their needs and motivations. She also advocates for building intentional relationships in the fast-paced restaurant environment, addressing fears around time off, and seeing the guest experience through their eyes. Take your restaurant to the next level one genuine connection at a time.Find out more at https://www.restaurantrevolution.me/  & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.theleasecoach.com

Many restaurants are so focused on offering good food that they fall short of providing a great experience to their own employees. Simon Zatyrka, the Culinary Mechanic, joins Jaime Oikle to discuss how chefs and restaurant owners should streamline their kitchen operations and bring them to the next level. Together, they discuss how to master the nuts and bolts of running a restaurant, the most important soft skills every owner must possess, and how to get around the worsening labor costs. Simon also explains how time management, clear communication, and work delegation can massively transform any kitchen and lead it straight to success. Find out more at https://culinarymechanic.com/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.restaurantreport.com/jason

Running a successful restaurant starts with team building, and Jaime Oikle dives deep into this crucial topic with Roger Beaudoin in this episode. They discuss practical strategies for identifying top talent, empowering employees, and fostering a strong workplace culture that drives results. Roger shares his proven methods for recruiting, training, and retaining top-tier staff while creating a motivated and engaged team. If you're ready to build a restaurant dream team and elevate your leadership skills, this conversation is packed with actionable insights you won’t want to miss!Sponsor Link: https://www.restaurantreport.com/jasonSponsor Link: https://www.theleasecoach.com

Restaurants require a well-rounded and high-performing leadership team to ensure it operates flawlessly and effectively. With so many moving parts, owners must learn how to hire the right people who can work together in a fast-paced environment. Jaime Oikle explains how this can be done with Darren Dennington, founder of Service With Style. Together, they discuss the right way to write job descriptions, the difference between leadership and management, and the impact of various leadership styles in a restaurant setting. Darren also shares an overview of the Restaurant Management 201 this March in New York. Find out more at https://servicewithstyle.com/ & https://www.runningrestaurants.com & https://restaurantmanagement201.com/ .Sponsor Link: https://www.theleasecoach.comSponsor Link: https://www.RestaurantFormula.com

2025 Restaurant Workforce Management Report. Sitting down with Jaime Oikle, they explore the collective feedback of more than 900 restaurant managers about employee needs, wages, and retention. Discover how to overcome the biggest hiring challenges, keep up with the continuous growth of QSR dining over full-service dining, and navigate the ever-evolving culture of tipping. Jordan also shares insights on how the restaurant industry must transform alongside the new technological innovations and remain optimistic despite the rapidly changing trends. Find out more at https://www.7shifts.com/ & https://www.runningrestaurants.com.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.restaurantreport.com/jason

Cost controls are paramount in maximizing restaurant profitability, and Roger Beaudoin of Restaurant Rockstars joins Jaime Oikle in this episode to emphasize their critical importance. Roger breaks down essential systems for managing food, beverage, and labor costs, including accurate inventory tracking and menu cost analysis. He provides valuable insights on calculating true usage, understanding prime cost, and optimizing menu pricing for maximum profit potential. Don't miss this episode – discover how to implement these strategies and watch your restaurant's bottom line soar!Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

Peter Yang, co-founder of Pokeworks, shares the inspiring story of building a successful restaurant franchise from the ground up. Discover how Pokeworks went from a single location in New York City to a nationwide sensation with over 70 locations. Jaime Oikle and Peter Yang discuss the unique aspects of the Pokeworks franchising model, including their focus on small footprints, efficient operations, and prime real estate selection. Tune in to learn about the power of social media marketing, building a strong loyalty program, and the importance of finding the right franchise partners. This episode is packed with valuable insights for anyone interested in the restaurant industry or franchising opportunities.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

Empowering restaurants to thrive in the digital age, Checkmate offers a suite of innovative solutions. In this episode, Jaime Oikle chats with Vishal Agarwal, the founder and CEO of Checkmate, a tech game-changer for restaurants. Initially focused on simplifying payment processes, Vishal discovered restaurant operators' deeper challenges with managing orders from multiple platforms. That's when the lightbulb went off! Vishal and his team created a suite of tools that not only simplify payments but also streamline online ordering, kiosks, and even phone orders using AI. Tune in to explore the future of restaurant technology and the impact of Checkmate’s solutions.Learn more about Checkmate at https://www.itsacheckmate.com/ and check out more great tips at runningrestaurants.com.Sponsor Link: https://www.restaurantreport.com/jasonSponsor Link: https://www.theleasecoach.com

I'm a book aficionado so I loved puting this together -- Twenty absolutely solid book recommendations from a stellar collection of restaurant industry execs and insiders. Be sure to add some of these to your library or wish list...The Who...Jordan Boesch of 7shiftsTony Smith of Restaurant365Michel Falcon of Brasa PeruvianRushi Patel of HomebaseAlex Sambvani of Slang.aiVishal Agarwal of CheckmateAndrew Pudalov of Rush BowlsBrett Campbell of LomaAngelo Esposito of Wisk.AI The Books...Radical CandorThe 15 Commitments of Conscious LeadershipSetting the TableThe Hard Thing About Hard ThingsZero to OneDecisiveThe Paradox of ChoiceThinking in BetsNo Rules RulesUnreasonable HospitalityThe Innovator's Solution: Creating and Sustaining Successful GrowthThe Innovator's Dilemma: When New Technologies Cause Great Firms to FailThe Challenger Sale: Taking Control of the Customer ConversationCreativity, Inc.: Overcoming the Unseen Forces That Stand in the Way of True InspirationUndaunted CourageI Said This, You Heard That$100 Million Offers$100M LeadsStorytelling With DataHow to Win Friends & Influence PeopleSponsor Link: https://www.RestaurantFormula.com

How can AI revolutionize your restaurant’s guest experience? In this episode, Jaime Oikle talks with Alex Sambvani from Slang.ai about how their voice-powered AI technology is helping restaurants improve efficiency and customer service. From handling reservations to answering common questions, Slang.ai’s solution allows restaurants to automate over 50% of their phone calls while enhancing the guest experience with human-like interaction. Discover how this innovative platform is helping operators reduce missed calls, capture more business opportunities, and streamline operations—all without replacing staff.Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

Jaime Oikle sits down with Angelo Esposito of Wisk.ai to dive deep into the world of cost management for restaurants. From tracking cost of goods sold to automating invoices, they explore practical ways to boost profitability and streamline operations. Angelo shares key insights on inventory management, recipe cost tracking, and how AI can simplify the most tedious tasks. Tune in for valuable lessons on improving your restaurant’s bottom line with smart, tech-driven solutions.Learn more about Wisk.ai at https://www.wisk.ai/ and check out more great tips at runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

With its innovative menu and commitment to quality, Bun Mee has quickly become a beloved destination for foodies seeking a taste of Vietnam. In this episode, Jaime Oikle sits down with Denise Tran, founder and CEO of San Francisco-based Vietnamese sandwich eatery Bun Mee. Denise recounts her journey of bringing authentic bánh mì into the mainstream, transitioning from a legal career to pursuing her culinary dreams. With four thriving locations and a fifth on the way, she shares the excitement of launching a national franchise while navigating the complexities of the restaurant industry. Join them as they delve into Bun Mee's story, the challenges of growth, and Denise's passion for sharing her heritage through food.Learn more about Bun Mee at https://bunmee.co/ and check out more great tips at runningrestaurants.com.Sponsor Link: https://www.restaurantreport.com/jasonSponsor Link: https://servicewithstyle.com/runningrestaurants

Restaurant design is more than just aesthetics. It’s about crafting a memorable and immersive experience. Join Jaime Oikle and //3877 co-founder David Shove-Brown as they explore restaurant design, highlighting how to create unique dining experiences that blend architecture, branding, and hospitality. David talks about the evolution of his firm, the significance of understanding client visions, and the role of thoughtful design in enhancing both guest and staff interactions. From conceptualizing the perfect atmosphere to ensuring functionality and aesthetics, David explores the key elements that make a restaurant truly memorable. Tune in for a deep dive into the art and science of restaurant design!Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.restaurantreport.com/jason

Restaurant owners who are having trouble improving their menu, operations efficiency, and team management are going to want to tune in as we dig into the pain points impacting restaurants. Matthew Wilson, owner of the restaurant and hospitality consulting business Mise En Place. joins for a conversation with Jaime Oikle of Running Restaurants as he shares how he guides owners in developing a highly profitable menu, revamping employee management strategies, and more. Matthew also stresses the importance of an in-depth social audit to ensure your restaurant has a good following and reputation online.Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants

This episode features Rushi Patel, co-founder of Homebase, as he joins Jaime Oikle to share how the company transformed from a simple scheduling tool into a comprehensive platform for managing hourly workforces. From its humble beginnings, Homebase has expanded to offer communication tools, onboarding, and payroll services. Rushi recounts the journey of transforming Homebase to meet the needs of hourly business owners and their teams, and how the app has adapted to the changing landscape of business management. Tune in to learn how Homebase can revolutionize the way you manage your team and improve your business operations.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com

In this episode, Jaime Oikle interviews Michel Falcon, a restaurant entrepreneur and author, to discuss the power of a people-first culture in business. Falcon shares his unique approach to building successful teams, cultivating engaged employees, and fostering a workplace that thrives on transparency. Discover how prioritizing people can drive top-line results, enhance customer experience, and create lasting success in the competitive restaurant industry. Tune in to learn actionable insights for your business, whether you're in hospitality or beyond.Sponsor Link: https://www.restaurantreport.com/jasonSponsor Link: https://servicewithstyle.com/runningrestaurants

AI-powered dynamic pricing is the key to maximizing your restaurant’s profits—are you ready to embrace it? In this episode, Jaime Oikle dives into the game-changing world of dynamic pricing with industry experts Gordon Paterson and Jose Albis from Dynpricing Technologies Inc. Learn how AI is revolutionizing third-party delivery platforms by adjusting prices during peak and off-peak hours, helping restaurants balance demand, improve profitability, and maintain top-quality service. Whether you're curious about cutting-edge restaurant tech or looking for ways to streamline operations, this conversation will give you fresh insights into the future of dining.Sponsor Link: https://www.RestaurantFormula.comSponsor Link: https://www.theleasecoach.com

Gold, silver & platinum buried in the recognition treasure chest. Roger Beaudoin from Restaurant Rockstars tells you how to dole it out - Check out these tips for your restaurant...Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.restaurantreport.com/jason