All episodes
From Grateful Dead Tapes to 50 Locations: The Music Behind McMenamins
Why Kelsey Bush Is Building Restaurants That Can Run Without Her
How Eating Europe Makes Travelers Feel Like They Have a Local Friend
Keep Hospitality Human—How Jason Berry Uses AI to Free His Team to Focus on Guests
Give Operators Their Time Back—How Nory Automates Restaurant Decisions
How Stage Theory Turns Content Into Community w/ David Meltzer
From Morning Coffee to Happy Hour: How Colada Shop Sets the Mood With Music
Grow Slow, Stay Local—How Ggiata Is Building the Modern Neighborhood Deli
Know Your Numbers—How Don Connor Uses Financial Discipline to Build Better Restaurants
Post for Strangers—How Shootz Uses Content, Influencers and AI to Grow
Seth Cohen Explains Sweetfin’s Growth Strategy
More Than a Chain—Why Franchises Are Local Businesses
Restaurant Training Can’t Be One And Done | Chat w/ Jordan Boesch
The Real Work Behind Running Louie’s Bistro In Venice, Florida | Chat w/ Jennifer Pope
Scaling a Restaurant Brand Without Rushing the Process
Why Barry’s Downtown Prime Is A Modern Hospitality Masterclass
How L&L Hawaiian Barbecue Is Growing To 500 Locations | Chat w/ Elisia Flores
85 Million Americans Need Better Menus — Lucy Logan Is Helping Restaurants Deliver
How The Right Music Can Change A Restaurant Experience | Chat w/ Ola Sars, CEO of Soundtrack
He Saw the Technology Chaos Inside Restaurants — Now Dan Diaz Is Cleaning It Up
Why This Investor Believes Restaurant Hiring Is Broken — and How Swob Is Fixing It
She Oversees 2 Million Pounds of Cooking Oil a Day — And Most Restaurants Never Think About It
He Entered the Craft Beer Boom at the Perfect Time — Now Gordon Brown Says the Industry Is Reinventing Itself Again
How Tiki Taco Uses KNOW To Build Operational Consistency
Bite CEO Explains the Future of Restaurant Ordering
How An Emotional Connection Can Drive Customer Loyalty
How To Scale a Wellness Brand: Pure Green's Success Story
How Atmosphere TV Keeps Guests Watching And Staying Longer
How Bites’ AI Will Change Restaurant Delivery Forever
How Pye Is Rethinking Restaurant Kiosks | Chat w/ CEO Jegil Dugger
What It Really Takes to Grow a Restaurant Brand
Pitch The Tide – Noah Palansky: CEO & Co-Founder of TAIV
Are You Struggling To Make Content?
Rising Tides Live: What Story Are You Afraid to Tell?
Embrace Your Cringe: How 1925 PubHouse Is Building in Public
Pitch The Tide: Scott Siegel – Co Founder and CEO of Curbit
Leadership Lessons
Rising Tides Live: AI Writing (No More Slop)
One Pound of Mozzarella, Hundreds of Orders, and the Power of the Internet
The Decisions Leaders Delay That Cost The Most
Pitch The Tide – Michael Diego: Founder of Relsih
How Big Brands Should Work With B2B Creators
Rising Tides Live: Pricing! What To Charge? When To Charge?
Why This Restaurant Owner Turned to YouTube to Tell His Story
Pitch The Tide – Will Stewart: Founder of rightwork
How You Can Boost Your Business Revenue with Public Speaking!
Rightwork + Toast: Smarter Labor Scheduling for Restaurants
Pitch The Tide – Kim Modeste: Founder and CEO, S’more AI
The Personal Tech Stack That Built a Media Company
Rising Tides Live: How To Build Credibility Before You Have Proof
Building Glaze Teriyaki’s Financial Backbone With KitchenSync
Pitch The Tide – Matt Haselhoff: Founder, CEO of One Goal Consulting
How S2 Grills Built a Chicago Empire with a “Championship Village”
Rising Tides Live: How To Create Memorable Moments
The Day Sam The Cooking Guy Changed My Business
Pitch The Tide – Runbin Dong: Founder, CEO of Scale Social
5 Powerful Secrets From Interviewing Top Hospitality CEOS
Rising Tides Live: 2026 Goals
Fix Your Schedules, Fix Your Service! Will Stewart Explains the New Rules of Restaurant Labor
3 Mistakes My Media Company Wont Make Again
The Thinking That Turns Busy Restaurants Into Profitable Ones
Why I Built A Media Production Team (Before I Could Afford It)
Fixing the Most Awkward Moment in Dining
Pitch The Tide – Nick Bryant: Powerhouse Dynamics
Why You Should Go To Conferences
Rising Tides Live: Holiday Hospitality
The Future of Allergy-Safe Dining: Anthony Wood on Technology, Trust, and Restaurants
Pitch The Tide – Ward Olgreen: Red Onion ai
Solving the Tip Out Tangle: CRS Hospitality’s Kickfin Story
Watch This Before You Name Your Restaurant
Rising Tides Live – The Power Of Storytelling With Dean LaBay
Your Guests Are The Stars! Scale Social’s Shortcut to Viral Local Ads
Pitch The Tide – Ben Roscillo: Factura.ai
Persistence in Business: Our Media Company Took 5 Years To Make Profits! Why Didn’t We Quit?
Rising Tides Live: 2025 Successes And Challenges + Goals For 2026
How To Get Celebrities On Your Podcast
Rising Tides Live: Thanksgiving Hospitality
Why Every Restaurant Will Use the KNOW App in 2026
Pitch The Tide – Charlie Eblen: Single Tree BBQ
Inside the Lessons Shawn Walchef Learned at Toast HQ
Rising Tides Live – Solving the ‘Last Mile’ Problem in Restaurant Tech
Why Restaurant Operators Trust eero for Critical Connectivity
Pitch The Tide – Brenda Saunders: Founder Of Trakr
10X Your Media Output Immediately! 3 Time Saving Steps for Business Owners
Rising Tides Live: Stepping Outside Of Your Comfort Zone
Real Operators. Real Experience. A New Approach to Restaurant Finance.
Pitch The Tide – Beth Hussey: Founder of Shifty
The Michael Jordan Rule for Discipline with David Meltzer
Rising Tides Live: Treat Your Content Like Experiments
Meet Patty AI: The Smart System Built for Restaurants
Pitch The Tide – Pathway: Luis Martinez-Moure
MaaS Media as a Service The HOT New Business Model
Rising Tides Live: 2026 Starts Now! Stop Waiting For The Circle Back
Modernizing Electronic Tip Payments with Kickfin
Pitch The Tide: James Tice – Tab Commerce
Five Things We Will Never Do Again At Our Restaurant
Rising Tides Live: All About Your Business Distribution
How To Grow Your Business on LinkedIn
Pitch The Tide: Hildee Isaacs – Gotta Sing Events
Menu Engineering 101: How to Turn Your Menu into a Profit Map