All Episodes
Restauranttopia: A Show for Local Independent Restaurants — 199 episodes
Sysco Buys Restaurant Depot?! What This $29B Deal Means for Operators
Know Your Numbers: If You Can't Explain them, You Don't Own a Business
Good Help Isn’t Hard to Find... You’re Just Bad at Hiring
From Strategy to Execution: How to Create Doers, Not Meetings
Why Your Lack of Organization Is Burning Out Your Staff
Today's Data for Tomorrow's Restaurant Part 2
What Today's Data Says About Tomorrow's Restaurant Part 1
Employee Appreciation
Financial Resiliency: Preparing for the Next Disruption
AI in Your Restaurant: How Operators Can Save Hours, Increase Profit, and Build Smarter Systems Today
6 Financial Mistakes That Are Killing Your Restaurant (and How to Fix Them)
Culture Beyond the 4 Walls
From Break Room to Boardroom: Turning Staff Ideas Into Restaurant Wins (Ep. 180)
Big Beautiful Bill (BBB): How Restaurant CFOs and Operators Can Navigate Major Financial Changes
Investing in the future of your Restaurant
Secret Cost Killers in your Restaurant (Ep. 177)
Surviving the Squeeze – Strategies for Restaurants in a Tight Economy
Tipflation: How Digital Guilt and Hidden Fees Are Changing Hospitality
The Hidden Costs of Dirty Fryer Oil—and How to Fix Them
Comfort is a Slow Death (Ep. 173)
The Art and Science of Menu Design and Printing (Ep. 172)
Smart Marketing Tactics That Work (Ep. 171)
Beyond the Buzz – Embracing the Non-Alcoholic Beverage Movement in Restaurants
5 Things I Learned in Vegas to Increase Restaurant Profitability (Ep. 169)
Pain and Suffering – How It Can Lead to Better Leadership (Ep. 168)
The Hidden Danger of Merchant Service Loans (Ep. 167)
MALT – The 4 Key Elements That Shape Your Restaurant's Atmosphere (Ep. 166)
5 Mistakes Restaurants Are Making (Ep. 165)
Transforming Restaurant Managers into Hospitality Leaders with Jason Brooks - PART 2 (Ep. 164)
Restaurant Industry Challenges with Jason E. Brooks - PART 1 (Ep. 163)
Online Ordering with Better Photos and Descriptions (Ep. 162)
Are You Not Entertained?!? (Ep. 161)
Treat Your Employees Like Customers (Ep. 160)
How to buy or sell a restaurant with Brad Ruth.
Diving Deep into "The Restaurant Marketing Mindset" with Chip Klose
PART 2 of our series with Chef Doug Katz and Todd Thompson talking about their Restaurant Group, how they navigated the pandemic and operating multiple successful restaurants in northeast Ohio.
PART 1: A Culinary Odyssey with Chef Doug Katz and Todd Thompson
Buying a Restaurant with Robin Gagnon of We Sell Restaurants
Preparing Your Business for Sale with Robin Gagnon of We Sell Restaurants
Increasing Efficiency with Mobile Communication Platforms
How to Get Younger in Your Dining Room
151 Is Your Restaurant Prepared for Economic Downturns? Insights and Strategies to Protect Your Business Now
150 How to fight DoorDash's new menu pricing policy
Mastering the Art of SOPs: Streamline Your Restaurant Operations
Maximizing Your Profits with Ice Cream: An Expert's Perspective from Brian Zeit
Where did all the restaurant labor go?
Gain followers three times faster with Abraham McCune's Hashtag strategy
Maximizing Your Restaurant's Instagram Presence with Abraham McCune from Eat Local Ohio
How to Effectively Onboard a Manager
Community Connections: How to Drive In-Unit and Catering Sales for Your Local Independent Restaurant
Mastering Restaurant Marketing with ChatGPT: How to Attract More Customers and Boost Your Business!
Restaurant industry predictions and trends for 2023
How to Prepare Your Restaurant for Valentine's Day
Becoming a Student of The Game
David Ross and Anthony Hamilton talking about Josh Kopel's Restaurant Marketing School Podcast
Menu pricing and what your restaurant should do?
Restauranttopia in 2023: More great content and good haircuts.
Using quality ingredients to elevate your restaurant's operations with Chef Alvaro Lima
Don't Hire for Skills, Hire for Personality Instead
Fair Kitchens with Chefs Lima and Tuori
How to make more money for your restaurant during the holidays.
Protect your brand with Greg Moses from Unilever
Pro-tips to maximize your restaurant's profits by using Third-Party Delivery
Food Safety Program Inspection Tips & Tricks with Andrew Harris from Summit County Public Health
Trackable Marketing…That Costs Very Little Money
How to get your restaurant featured by Eat Local Ohio with Dustin Overholser
How to Create Raving Fans of Your Restaurants with Roger Beaudoin
Episode 126 Part 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio
Part 1 of 2: Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio
Q&A with Michelin-rated restaurateur Josh Kopel and Attorney Brian Seitz
How to Use QR Codes in Your Restaurant
Michelin-rated restaurateur Josh Kopel in Cleveland talking about the Servies by Yelp
How to Make Your Restaurant More Profitable with Roger Beaudoin
Building a Friendly Ghost Kitchen with Shawn Walchef
How multi-unit restaurants can market to their local community with Susie Liberatore
How to build an all-star restaurant team with Roger Beaudoin
Courage – Restaurant Entrepreneurs embracing digital marketing with Shawn Walchef. Get out your phone and Record!
Reducing Restaurant Turnover, Best Practice
Founder's Disease
The Lost Episode
Episode 115: Transforming vendors into raving fans with Josh Kopel and Natasha Miller
Episode 114: Developing a SWOT Analysis for Your Restaurant
Discounting VS. FREE
Menu Costing, the Best Way, the Easy Way and What You'll Need to Get Started
The Art and Science of an LTO Limited Time Offer
Celebrating your Restaurant's Anniversary
What you need in a Letter of Intent / Term Sheet when Buying a Restaurant
What if you stopped publishing your marketing content?
How Do I Prepare To Sell My Restaurant
How to keep restaurant customers coming back over and over again with Matt Plapp
How to build a restaurant customer database
Learn How To Attract Customers With Matt Plapp
How to get 2000 LinkedIn connections in 45 days
Make Changing Your Menu Easier, Quicker and More Effective
Never think you deserve it.
EEpisode 100, a look back at all our great guests!
How can I make dietary restrictions part of my marketing strategy?
3 Challenges that Face Restaurants in 2022 and How to Handle.
How to Get Off On the Right Foot When Starting a Restaurant Management Job
Pro Tip: Send promo codes to your customers.
96 Now is the time to be aggressive.
95 Having the Difficult Conversations with Staff
Staff is Your Greatest Loyalty Program with Ashish Tulsian
93. Restaurant funding that should be avoided.
Episode 92 Inflation and Your Restaurant with Professor Hamilton
Restauranttopia Best of 2021 Part 2
How to quickly edit and post a video?
90 Restauranttopia Best of 2021 Part 1 of 2
How to get great audio when filming in the kitchen.
89 What is contributing to the broken foodservice supply chain?
Make Waiting for a Table Nice
Ep. 87 Marketing Technology with Rev Ciancio
86 The 9 Kitchen Management Systems You Should Not Live Without
85 Marketing for Customer Retention with Rev Ciancio
84 How to Sell More Restaurant Gift Cards
83 Marketing for Customer Acquisition with Rev Ciancio
82: How to hold restaurant staff accountable with David Jones
81 Growing sales at your restaurant using video is faster, easier, and cheaper than you think, with marketing expert Luke LaBree and professional chef Tim Labonte.
#80 Customer Data: How to Collect and best practices.
Ep. 79 Restaurant Digital Marketing Fails & How to Fix Them
78 How to Design a Profitable Catering Program.
#77, Are People Leaving the Restaurant Industry for Work From Home Jobs?
#76 Marketing Hacks to Increase Ticket Size With Josh Kopel
75: Simple is Best, but it is Not Easy
74: YELP! It's a Powerful Toolpisode 74: YELP! It's a Powerful Tool
#73 Restaurant Website Mistakes That You May Be Making
#72 Review Of Roadrunner: A Film About Anthony Bourdain
#71 Books Every Restaurant Owner and Operator Must Read
70 How Not To Absorb Negativity Around You
69 How to Handle Online Reviews
#68 Ken McGarrie Managing Through Data vs Emotion
67 Fryer Shortening, The best way to get the best life out of your oil
66 Restaurant KPI Benchmarks and What to Make of Them
Ep 65 Drive More Revenue by Making Your Restaurant More Family Friendly
Ep. 64 Do You Want Your Kids to Work at a Restaurant?
Episode 63: It is about YOU, not them. "You are the average of the 5 people you spend the most time with."
Episode 62 Hospitality 101 with Aunt Polly and Cousin Anna
Episode 61 How to Recognize Your Employees' Excellent Performance
Episode 60 The War for Talent in a Post Pandemic World
Episode 59 Pro Tips for an Amazing Patio Season
Episode 58: Marketing a New Restaurant Location with Josh Lang
Episode 57: What you need to know about the SBA Restaurant Revitalization Fund.
Bonus Episode: Drive More After Dinner Revenue with Great Coffee.
Episode 56: Your Restaurant Can Increase Ticket Size with Dessert and Coffee Sales.
Episode 55 Put the Salary on the Job Post
Episode 54: How to Price Your Restaurant Menu Properly… Long Term.
53: Issues with the supply chain have a great effect on your restaurant.
52: Creating an impression that LASTS with Bob Pacanovsky
Episode 51: Discipline Equals Freedom
Episode 50: How Many Decisions Do Your Employees Make Each Day?
Episode 49: 3 Challenges that Face Restaurants and How to Handle.
Episode 48: You're a Role Model…It's part of the Job
Episode 47: In the Trenches With a Listener Question
Episode 46 How To Audit Your Digital Assets
Episode 45 Goals VS. Systems with Bonus Interview of Adam Boone
Episode 44 The Anatomy Of A Social Media Post with Bonus Interview of Dominic Lofreso️
43 The Great Divide: FOH vs. BOH
#42 How to Show Your Customers Appreciation.
# 41 Top Restaurant Complaints and How to Handle
Episode 40: Restauranttopia BEST of 2020
#39 Step by Step, Lists on Lists
Episode 38: (PART 2 0f 2) 10 Steps Every Restaurant Owner Should Take to Get Started with Marketing with Chip Klose
Episode 37: PART 1 of 2. 10 Steps Every Restaurant Owner Should Take to get Started with Marketing
#36 Interview with Bruce Nelson, author of Restaurant Management: The Myth, the Magic, the Math
35: Specials vs. Features… and other things to make more money.
#34, Drive Time with David Ross Part 2
33: Real talk with Chef Adam Stafford of 86'd: Straight Dialogue w/ Restaurant Leaders
32 Optimizing Google My Business for your Restaurant
31 Generation Z and your restaurant.
#30 Episode 30 TO GO Cocktails
# 29 Prepping your restaurant for winter.
#28: Evaluating Mental Health In Today's Restaurants
#27 Time Management Strategies of Highly Effective People
26: Stop spamming me!!! BIG mistakes salespeople make when prospecting.
25: Never Stop, Never Stopping. The Continual Improvement Cycle
#24 Traditional marketing for your restaurant.
#23 Selecting a Distributor
#22, Drive Time with David Ross
#21: How to use LinkedIn to market your restaurant.
#20 Guidance and Checklist for Restaurants Responding to Employees with COVID-19
#19 Aces in Places
#18 Menu Engineering
#17 Big Infrastructure, Small Biz, Huge Advantage
#16 Restaurant marketing with Jason Therrien from thunder::tech
#15 Post-Pandemic Menus
# 14 Who's right, who's wrong…or all we all right and wrong?
#13 Re-Opening Playbook Post COVID-19
#12 Full-Time Equivalent FTE and new rule on forgiveness under the Paycheck Protection Program PPP Loans with Jamie Romano.
11. You got your PPP loan. Now what? COVID-19 Dynamic Pro Tips
#10 Trying to Make Sense of the Uncertainty of COVID 19
#9 COVID 19 Things you can do today
#8 What You Need to Do NOW: COVID-19 SBA Loans & More
#7 Off premises strategy Part 1. 3rd party Food Delivery
#6 G.A.M.E. of Life
#5 Key restaurant lease terms every tenant must consider
#4 Managing cost
#3 Hiring and training your way to a great culture
#2 Are there disadvantages in being an independent operator
#1 Advantages of being an Independent Restaurant