The Bottom Line- Real Stories Behind Restaurants

Send a textIn this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma.Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest industry shifts, from changes in food options to inflation-driven pricing, and discusses the wide array of menu options available in the pizza industry.Beyond running restaurants, Mike discusses his book Unsliced: How to Stay Whole in the Pizza Industry and his consulting work, where he guides owners toward financial clarity, stronger vendor partnerships, and employee empowerment. His advice is practical, direct, and rooted in lived experience.Mike is the president of the World Pizza Championship and a Guinness world record holder.Mike owns Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a Guinness Book world record holder and a writer for Pizza Today.He is also the author of “Unsliced” an Amazon #1 Best Seller.Guest Info:🌐 Website: slice.com 📸 Instagram: @mikebauschRestaurant Locations: andopizza.comWhat You’ll LearnCommon problems facing pizza entrepreneursWhy systems and standards are the backbone of great restaurantsHow to turn criticism into operational excellenceOpportunities and products unique to the pizza industryMarketing tips for independent restaurant ownersThe real ROI of treating your staff like professionalsMike’s lessons on humility, leadership, and personal growthQuotes"Every pizza we make is a commercial. It’s our brand in a box.""Leadership is owning your L’s and still moving forward.""Systems don't kill creativity — they create freedom.""It’s not just pizza, it’s hospitality in dough form."Chapters00:00 – Meet Mike Bausch02:14 – Tulsa Style Pizza03:48 – Training The Next Gen of Pizza Businesses08:03 – Why Systems Create Freedom13:27 – Your Staff Doesn't Want To Suck15:30 – Changes in the Industry Over the Years19:08 – When to Increase Prices23:03 – Unique Products in the Pizza Industry29:40 – Common Problems in the Pizza Industry34:59 – From Owner to Thought Leader38:11 – What is a System?48:08 – How To Connect with MikeWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restaurateur should hear.The conversation dives into Kevin’s unique frameworks like the “Fun and Food” scale, revealing how even decent restaurants can silently fail if they don’t meet minimum customer experience thresholds. He walks listeners through the anatomy of a business plan, explains the SBA lending process, and provides key financial guidelines — such as the 25% down rule — for those looking to fund a dream. Whether you're planning your first restaurant or looking to turn one around, this episode is for you. Links:Website: restaurantconsultingservices.comPhone: 720-363-0164Facebook: https://www.facebook.com/p/Kevin-Moll-Restaurant-Consulting-Services-Inc-100069358731310/What You’ll LearnThe “Rule of Thirds” that predicts restaurant failure or successThe 4 most common reasons independent restaurants failHow to score your restaurant using the “Fun + Food” success frameworkWhy writing a business plan is critical — even if you're self-fundedHow $100K in cash can help secure $400K+ in bank loansThe key differences between SBA loans and traditional bank loansWhat banks and lenders actually look for in restaurant ownersHow to avoid opening with unrealistic profit marginsKevin’s strategy for helping clients launch profitable restaurants from day oneThe importance of post-launch support, project management, and team alignmentKey Quotes"The number one reason for restaurant failure is not having a business plan."     — Kevin Moll, on why many owners enter the industry blind."A restaurant doesn’t care who owns it—it’s just a tool. If it stops working, fix it or get rid of it."     — On separating emotions from business decisions."You don’t have to open a restaurant just because you wrote a business plan. But writing one forces you to become informed."     — Emphasizing the value of planning beyond funding."If your food and fun score doesn't add up to ten, you're closing. The only question is how soon."     — Explaining the ‘Fun + Food’ success framework.Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line Podcast, host Naki Soyturk sits down with Arita Matini, co-founder of Sweet Leaf Café — a family-owned fast-casual brand with six thriving locations in the Washington, D.C. metro area.Arita shares her entrepreneurial journey from studying interior design to opening her first restaurant in McLean, Virginia during the 2009 recession. She reveals how her vision for affordable, healthy, everyday food resonated with her community and how Sweet Leaf has grown to offer breakfast all day, signature sandwiches, salads, grain bowls, and fresh soups.The conversation covers strategies for growth without heavy marketing, including leveraging catering as a major revenue driver, the importance of relationship-building in B2B sales, adapting location strategy between suburban and office districts, and thriving amid competition from national chains. Arita also reflects on the role of culture, employee retention, and consistent customer experience in Sweet Leaf’s success.Guest LinksWebsite: sweetleafcafe.comInstagram: @sweet_leaf_cafeLocations: Find a Sweet Leaf CaféTakeaways:Starting small and local can lead to strong community loyalty.Catering offers high-margin growth potential when paired with personal outreach.Consistency in quality, service, and culture is key to competing in a crowded market.Adapting location strategy to customer behavior ensures long-term sustainability.Strong employee relationships drive customer experience and retention.Quotes“If you feel like you belong, they don’t ask questions — you just have to fake it till you make it.”“People don’t want to think; they just want the item to be ready and good at the end.”“The success of our business is only thanks to … our employees.”“Catering takes a lot of relationship building — it’s all about trust.”Chapters00:00 – Introduction to Arita Matini and Sweet Leaf Café01:16 – From interior design to launching a restaurant04:16 – The Menu and Locations06:48 – Menu evolution and creating signature items10:42 – Building catering as a revenue driver15:38 – Location strategy: suburban vs. office areas18:27 – Competing in D.C.’s crowded fast-casual market22:13 – The role of culture and employees in success26:08 – What’s next for Sweet Leaf Café31:43 – Get ahold of Arita MatiniWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu, just a drive to build something unique for late-night Cajun-style dining with a Texas twist.Brooks shares the early days of risking it all, opening too many locations too fast, and the lessons behind the stores that succeeded and the one that had to close. He shares his expectations and philosophy behind hiring the right people and how if you want an A grade process then you need A grade operators. This episode is a playbook for anyone building a business from the ground up—without losing their soul in the process.🔗 Brooks Bassler’s Links:Website: https://bbstexorleans.comInstagram: BB's Tex-Orleans (@bbstexorleans) • Instagram photos and videosLinkedIn: https://www.linkedin.com/in/brooks-bassler-37a49410/💡 What You’ll Learn- The key mindset shift that helped Brooks scale beyond one location- Remember to listen to what the customers want- Why keeping the books tight in the early days mattered- Dangers of growing too quickly (5 locations in 15 months)- Impact of top level operators if you want top level results- Why your staff needs an “Ownership Mentality”- The role of personal accountability in business success💬 Key Quotes“I didn’t know how to do it, but I knew I’d figure it out.”“We’re the best late-night dining restaurant in the city. I don’t care what anybody says.”“If your GM’s a B player, you got a B training program.”“You can have all the systems and procedures and blah blah blah—but if your GM is not a player, your training is going to suck.”“Ownership mentality is one of our core values.”YouTube Chapters00:00 – Intro & Meet Brooks Bassler 01:20 – Humble Beginnings to First Location 05:04 – Give the Customer What They Want (Crawfish Story) 06:57 – Menu And A+ Locations 09:43 – Breaking Past The Bottle Neck 13:16 – Ownership Mentality and Hiring High Skilled Operators 20:31 – The Right Structure Requires the Right GM 26:16 – ROI on the Right Operator 29:39 – What Prevents Raising Prices on Operators and Overhead 33:10 – Hidden Costs of Restaurant Management 35:10 – Developing A Sales ForecastWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk sits down with Shawn Walchef, founder of Cali BBQ and Cali BBQ Media. What started as a single-location barbecue restaurant in San Diego has evolved into a national brand and thought leader in hospitality tech and digital storytelling.Shawn shares the philosophy behind turning every restaurant into a media company, breaking down how consistent storytelling builds brand equity and customer trust. From using content to drive catering sales to automating digital hospitality through smart tech, Shawn outlines a playbook any operator can follow.This episode is a must-listen for any owner or GM wondering how to stand out in an AI-driven, content-hungry world—and how to build a brand that lasts longer than the next trend.Shawn Walchef’s Links: Website: https://calibbq.media Instagram: @shawnpwalchef Podcast: Cali BBQ MediaWhat You’ll LearnWhy every restaurant is already a media company—whether they admit it or notHow Cali BBQ built a global brand with one location and a smartphoneThe “3 Ts” that every operator must master: Time, Temperature, and TechWhy storytelling beats advertising for long-term successHow podcasting and video built a stronger catering businessThe mindset shift required to invest in content even when it feels like a luxuryWhat hospitality looks like in a digital-first world00:00 – Meet Shawn01:38 – Time of Technology and Story Telling05:30 – Shawn's Podcast, Cali BBQ Media06:27 -- Getting Started08:22 -- Digital Hospitality 12:20 – How Companies Tell Their Stories18:42 – Who is Going to Listen to Me?26:31 – Treating Vendors like Partners27:51 -- True Partnership Matters28:38 – What Transparency Can Do For Your Professional Relationships31:09 – Connect with ShawnWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textFred Castellucci, founder of Castellucci Hospitality Group, didn't just build a restaurant business; he built an empire on grit. He started by reviving a failed family restaurant with a $10,000 handshake loan and went on to launch his flagship, The Iberian Pig, with a negative bank account, a stolen budget, and a chaotic opening night where 200 unexpected guests showed up. Years later, he would open the now Michelin-starred Mujo in the middle of a global pandemic.This episode is a raw and honest look at the real challenges of the restaurant industry. Fred shares the invaluable lessons he learned from his parents, his strategic philosophy on brand building, and the frameworks he uses for making high-stakes decisions. Learn why passion beats forcing a concept into a pre-existing lease, how to measure what truly matters, and how to persevere when failure seems imminent.Fred Castellucci’s Links:Website: https://chgrestaurants.comLinkedIn: https://www.linkedin.com/in/fred-castellucci-2431a39Instagram: https://www.instagram.com/chgrestaurants/Visit Castellucci Hospitality Group Restaurants:The Iberian Pig (Modern Spanish Tapas) Cooks & Soldiers (Basque Wood-Fired Grilling) Mujo (Michelin-Starred Omakase) Double Zero (Upscale Neapolitan Pizza & Pasta) Sugo (Family-Style Italian) Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textHow does a recent college grad turn a simple European street food into a thriving six-location brand in the heart of New York City? Annalee Schlossberg, founder of Bel Fries, reveals the strategy behind her fast-growing french fry empire. Inspired by the "frit shops" of Belgium, Annalee didn't just copy a concept—she perfected it for the American market with 16 artisanal sauces and a clever business model. This episode is a masterclass for any entrepreneur on how to adapt, pivot, and scale intelligently. Annalee shares candid insights on:Overcoming the high overhead of a brick-and-mortar store by expanding into food trucks and pop-ups. The critical cash flow lessons she learned from opening two locations at once. Hiring key team members to transition from a hands-on operator to a strategic CEO. Her plan to become the "new Auntie Anne's" by franchising fry kiosks in malls nationwide. Annalee Schlossberg’s Links:Website: https://bel-fries.com/ Instagram: https://www.instagram.com/bel_fries/LinkedIn: https://www.linkedin.com/in/annalee-schlossberg-0562051a9Visit Bel Fries:Locations: Bel Fries operates a brick-and-mortar store in the Lower East Side, along with various pop-ups, food trucks, and kiosks in locations like the Turnstyle Underground Market, Bryant Park, and the High Line.What You’ll LearnHow to adapt a simple European food concept for the American palate by expanding sauce options and adding meal components. Why pivoting to lower-overhead models like food trucks and pop-ups can be a solution to the high costs of a brick-and-mortar location. How to leverage a flagship store with a full kitchen as a central commissary to support multiple smaller locations. The critical lesson of managing cash flow and the danger of scaling too quickly without the revenue to support it. The importance of building a support system, such as hiring a Director of Operations, to shift your focus from daily management to strategic growth. How to create a "barrier to entry" for copycats by being the first to market and telling your brand's story widely and clearly. Actionable advice on finding mentors by talking to everyone and anyone until you find someone who connects with your vision. 00:00 – Meet Annalee Schlossberg, Founder of Bel Fries01:34 – The Concept: Bringing European Fry Shops to America02:30 – What Makes Fries "Belgian" Not "French" 05:18 – From One Store to Six Locations in Five Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk speaks with Seth andShem Hannemann of Seven Brothers Burgers—a family-run restaurant born in Laie, Hawaii, that’s now spreading the spirit of aloha across the mainland U.S. The brothers share how their father’s uncompromising vision for quality and their family's deep-rooted faith turned a tiny, "hole-in-the-wall" spot into a beloved, fast-growing brand. We dive into how Seven Brothers balances sacred family values with scalable business systems, what makes their & "Ohana" culture so powerful, and how they maintain quality and connection while expanding into markets like Utah and Arizona. If you'r looking for proof that authentic purpose and smart hustle can grow a business, this episode delivers.Seven Brothers's Links:Website: https://www.sevenbrothersburgers.comInstagram: @sevenbrothersburgersWhat You’ll Learn How Seven Brothers grew from a single surf-town burger shop, bought on a whim by their father, to a national brand. The role of faith and family values in building a resilient team culture. The "Five Points of Contact" they use to create an unforgettable, high-touch guest experience in a fast-casual setting. How they turn a cashier into the most coveted, customer-facing role in therestaurant. Their unique hiring and training approach that starts with prayer andunapologetically shares their core principles upfront. How former college-student employees have become their most successfulfranchisees. How they evaluate new markets and build community support from the ground up.00:00 – Meet Seth & Shem: The Seven Brothers Origin Story05:45 – "It Has to All Be About the Food": The Uncompromising Vision of Their Father10:24 – The Foundation: How Faith and Service Create a 4.9-Star Experience14:10 – "More Than a Meal": Building a Culture of Ohana (Family)18:15 – The 5 Points of Contact & Training Employees to be "Disney Princesses"21:50 – The Hiring Process: Finding People Who Align with the Mission28:45 – The Path to Ownership: How Employees Become Franchisees39:00 – Why Human Connection Wins in a World of Kiosks and AI47:30 – How to Deliver Hospitality Through a Drive-Thru or Delivery Bag52:25 – The Next Level of Service: Using a Guest's Name to Change the Game1:03:30 – Bottlenecks & Growth: A Q&A on Marketing and OperationsWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textEpisode Summary In this episode of The Bottom Line, your host Naki Soyturk sits down with Joe Fontana, the founder of the wildly successful Chicago-based restaurant group, Fry the Coop. Joe shares the unfiltered story of his journey, starting with the financial pressure that pushed him to leave his corporate job and chase a dream in the restaurant industry.With no money of his own, Joe details how he devoured over 50 business books, pitched investors, and used "lean startup" principles to open his first location for just $61,000 in a second-generation space. He unpacks the single most pivotal moment that changed his business forever: hiring a publicist, which led to a TV spot that created lines around the block overnight. This episode is a masterclass in hustle, strategic thinking, and building resilient systems for sustainable growth.Joe Fontana’s Links: Website: https://www.frythecoop.com/ Instagram: @frythecoop LinkedIn: https://www.linkedin.com/in/josephfontana/ Email: [email protected] Fry the Coop in the Chicago Area: Listeners in the Chicagoland area can visit one of their 10 locations, including: Oak Lawn (The Original): 5128 W 95th St, Oak Lawn, IL 60453 Elmhurst: 623 W North Ave, Elmhurst, IL 60126 Chicago (West Town): 1529 W Chicago Ave, Chicago, IL 60642 Prospect Heights: 123 E Rand Rd, Prospect Heights, IL 60070 And more locations in Tinley Park, Orland Park, and beyond!What You’ll Learn The "Lean Startup" Method: How Joe opened his first restaurant for just $61,000. The Power of PR: Why hiring a publicist was a game-changer that put his restaurant on the map. Actionable Book Insights: Key takeaways from The E-Myth, Profit First, and Finish Big that shaped Joe’s strategy. Working ON vs. IN Your Business: The two-year struggle to delegate and why Joehad to mentally "tie his hands behind his back." The "Trust and Track"; Method: How to ensure brand and product consistency across multiple locations. Financial Strategy: How setting up multiple bank accounts saved the business early on, and why that system had to change at scale. Menu Engineering & Pricing: A candid discussion on navigating rising costs when customers are price-sensitive. 00:00 – Meet Joe Fontana, Founder of Fry the Coop 01:02 – From Corporate Burnout to Restaurant Entrepreneur 05:17 – The "Lean Startup" Playbook: Opening a Restaurant for $61k 09:29 – The Marketing Gamble That Paid Off: Hiring a Publicist 13:10 – The 3 Books Every Restaurateur Must Read (E-Myth, Profit First, Finish Big) 15:06 – The Painful Process of Working ON vs. IN Your Business 22:59 – The Secret to Scaling: Why "Operations Create Sales" 35:28 – How to Ensure Brand Consistency Across 10+ Locations 43:02 – The #1 Challenge Today: Rising Costs vs. Customer Prices 46:52 – Naki's Pro Tips: GPOs and Finding HWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk sits down with Jessie and Ed Kileen, the husband-and-wife duo behind Grassburger, a growing fast casual brand that fuses sustainability, values-driven leadership, and operational discipline. The Kileen’s share their journey building a burger concept with a conscience.They source 100% grass-fed, U.S.-raised beef from regenerative, humane ranches—never grain-fed, no antibiotics or synthetic hormones. Their philosophy: “grass-fed cattle live a happy and active life on pasture (as nature intended)”—and the ranch practices are kinder to animals and better for the planet.They’ve earned acclaim as serving award-winning burgers and fries. The concept began with Jessie and Ed’s desire to feed their family allergy-friendly, nutritious food—an ethic eflected in their family- and allergy-friendly menuThey unpack the challenges of staying true to their mission while scaling a business in a competitive space. We cover everything from team culture, cost controls, and sourcing integrity, to why owning your brand narrative matters more than ever in today’s market.Jessie & Ed’s Links:Website: https://www.eatgrassburger.comInstagram: https://www.instagram.com/grassburgerLinkedIn: https://www.linkedin.com/company/grassburgerWhat You’ll Learn• How to build a mission-driven brand in fast casual• Why sourcing integrity can be a competitive advantage• How to manage costs without compromising values• How to build company culture in a multi-unit setting• The realities of expanding in small markets• Why it’s hard—but necessary—to lead with authenticity• How the Kileens used purpose to weather tough seasons• 00:00 – Intro & Meet the Kileens• 03:30 – Grassburger’s Origin Story• 07:00 – Building a Values-Driven Fast Casual Brand• 11:00 – The Role of Supply Chain & Sourcing• 15:30 – Leading a Team with Purpose• 19:00 – Managing Growth Without Compromising Integrity• 23:30 – Culture, Turnover, and Hiring with Heart• 27:00 – Operational Discipline with Soul• 31:00 – Scaling Infrastructure & Expansion Hurdles• 35:00 – What’s Next for Grassburger• 39:00 – Final Advice for OperatorsWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, host Naki Soyturk sits down with Ric Gruber Jr., the attorney-turned-entrepreneur who brought Neapolitan-style pizza to Chicagoland 20 years ago—and never looked back. Ric shares how he and his family bootstrapped Billy   one unique wood-fired oven into a powerful regional brand with seven stores, seven food trucks, and a growing catering operation. Along the way, they added Moo Joe’s, a mobile ice cream parlor that’s redefining dessert experiences.Ric dives deep into the early challenges of introducing a new pizza style to a deep-dish city, and how commitment to quality and storytelling helped Billy Bricks stand out. He also explains why his team invests in artisan-level training, technology like MarginEdge, and organic SEO over paid marketing. The episode is a masterclass in balancing growth with authenticity.It’s also a story about building IP, intellectual property and trademarks for the brands that he builds.This conversation covers everything from branding and operations to failure, resilience, and what it really takes to run a profitable, scalable, and soulful business. Whether you’re running one restaurant or looking to grow your concept into a fleet, Ric’s wisdom will give you tools, tactics, and serious inspiration.Awards, Accolades & Recognition Named among PMQ’s “20 Pizza Brands to Watch” (2025) “Loved on Yelp” Award in 2015 for Oak Park catering Celebrated 20-year anniversary in 2025—one of the earliest adopters of wood-fired brick ovens in Chicagoland (only ~5 in 2005) Featured widely in local media for elevating Chicago pizza cultureBilly Bricks stands out in the fastcasual space by combining: Authentic wood-fired craft with premium ingredients A premier casual experience in neighborhood pizzerias Mobile-first innovation via pizza and ice-cream trucks Strategic brand extension through Moose Joe’s Techenabled operations and careful scaling Locations & Footprint 7 brickandmortar pizzerias in Chicagoland: including Lombard, Wheaton,Naperville, St. Charles, Downers Grove, Oak Park, and LaGrange 7 woodfired pizza food trucks servicing events across the suburbs Catered events & weddings nationwide via roaming trucksGuest Links• Website: https://www.billybrickwoodfiredpizza.com/• Instagram: https://www.instagram.com/billybrickspizza/Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk welcomes Matt Molaski and Rich Dunham from MarginEdge—the industry’s “Swiss Army knife” for inventory, invoice processing, and restaurant cost control. They break down the biggest myths about inventory, why most operators get stuck in spreadsheet chaos, and how MarginEdge helps transform back-office pain into profit.You’ll hear about the most common mistakes restaurants make (and how to spot them), how tech can save you from recipe disasters, and why a “partial count” can sometimes matter more than a perfect full inventory. Matt and Rich share their own industry stories, client wins, and a few confessions from years on the operations and finance front lines.Links: MarginEdge Website Rich Dunham on LinkedIn Matt Molaski on LinkedIn Email Matt: [email protected] You’ll Learn The “hidden killers” in recipe costing and why they persist How MarginEdge’s unique invoice and SKU management solves the mess most tools create Why real-time (not static) food cost and recipe costing matter—especially now How partial counts and “Hawthorne Effect” boost accuracy and accountability Beverage inventory secrets: How to finally track and protect your bar profits Implementation: What to expect, what it costs, and who gets the most value Real-life stories: Cutting food cost by 15–20% and uncovering “CSI-level” mysteries inyour data00:00 – Introduction & Guest Intros02:30 – The MarginEdge Story & Team Background05:00 – Why Inventory is Restaurant 10108:00 – Common Inventory Mistakes (and Horror Stories)12:00 – Solving Unit-of-Measure and SKU Nightmares15:30 – Real-Time Costing and Consistency in a Volatile Market19:00 – Partial Counts, The Hawthorne Effect, and Real Wins22:00 – Finding Variances: The “CSI Restaurant” Approach25:00 – Beverage & Bar Inventory: Why It’s Different (and How to Nail It)28:00 – MarginEdge Implementation: What to Expect, Cost, Timeline32:00 – Who Gets the Most Out of MarginEdge?36:00 – Industry Changes: Why Tech + Grit is the Future39:00 – How to Get a Demo, Links & Closing Advice42:00 – Fun, Confessions, and Wrap-UpWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two units, and how mastering the basics (not chasing the next shiny object) is the path to scale and profit.From installing real systems, to leveraging third-party platforms for actual guest acquisition (not just delivery), to why financial fundamentals beat fancy trends every time—this is the unfiltered, practical roadmap for independent operators who want more than just survival.Greg Provance’s Links: Greg’s LinkedIn gphospitalitypartners.comWhat You’ll Learn Why most restaurant owners struggle to scale, and what actually makes the difference The hidden skill gaps (and why “doing it all” keeps you stuck) How to use systems (without drowning in binderware) Data, inventory, and why most “small” mistakes kill profit Third-party delivery: why it’s more than just a necessary evil (and how to actually winwith it) Guest acquisition, loyalty, and real-world marketing (with numbers) Why you need to master the basics before chasing shiny new tech00:00 – Introduction & Greg’s Background03:30 – Lessons from Fine Dining, Fast Casual, and Consulting07:15 – Why Most Restaurants Stay Small10:30 – Skill Gaps, System Gaps, and The Cost of Doing It All14:00 – Business Fundamentals: The Missing Piece18:30 – Systems vs. Flexibility: Getting It Right22:45 – Data, SOPs, and Inventory Management26:00 – Building Culture and Brand Loyalty29:00 – The Truth About Restaurant Marketing32:00 – Third-Party Delivery: Friend or Foe?36:15 – Turning Delivery Into Profit and Guest Loyalty40:30 – Real-Life Turnarounds and Revenue Growth44:00 – Key Takeaways: Mastering the Basics47:00 – Greg’s Advice to Operators48:30 – Connect with Greg ProvanceWelcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textKey Quote:"You don’t need to lose your soul to grow—but you do need systems." — Pete BonifaceIn this episode of The Bottom Line, host Naki Soyturk sits down with Pete Boniface, co-founder of Yampa Sandwich Company, to dissect what it takes to build and sustain a thriving restaurant business for 25 years. Pete shares the philosophy behind Yampa’s longevity, including how consistency, trust, and people-first leadership fuel everything from team development to customer loyalty.Connect with Pete:Linkedin: https://www.linkedin.com/in/peter-boniface-b011ba15Visit Yampa Sandwich Co.: https://yampasandwichco.comIn this episode, we explore:- The early days of Yampa and lessons from growth- How to maintain food quality and consistency while scaling- Leadership style and building a strong internal culture- Pete’s honest reflections on operational challenges as a growing brandMid-Episode Highlight:During the conversation, Pete flipped the script and asked Naki for his expert advice:That opened the door to a candid discussion on:- Leveraging a Group Purchasing Organization (GPO) to cut 10–15% off food and OPEX purchases- Reducing theoretical vs. actual cost variance- Setting up better financial clarity through tighter inventory and costing systems- How even a well-run brand can benefit from outside structure to scale with controlWhether you're leading a single store or a growing chain, this episode is filled with real-world strategies for creating systems, reducing chaos, and building a resilient restaurant business.“The systems create the stability—the people create the legacy.” Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send a textIn this episode of The Bottom Line, host Naki sits down with Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, to unpack the real strategies behind one of Minnesota’s fastest-growing restaurant brands.Antonio shares his story, from growing up in a family of pizzeria owners to launching multiple concepts for new restaurants. He explains how he modernized the cheesesteak experience, stayed authentic to East Coast roots, and navigated early challenges—including launching Tono just before COVID. What followed was a counterintuitive surge in delivery demand and brand recognition that led to accelerated expansion.Listeners will learn how Antonio and his co-founder Shaz have built a complementary leadership model, adopted tools like EOS to improve team accountability, and prioritized culture and customer experience to drive repeat business. Antonio also shares thoughts on franchising, working with investors, and how they plan to hit 25–50 units while keeping standards high.If you're a restaurant operator, aspiring entrepreneur, or anyone interested in brand building and hospitality, this episode is packed with valuable insights."If you love it, the quality will follow." — Antonio GambinoLinks:Website: https://tonomn.com/IG: @_tonomnLinkedin: https://www.linkedin.com/in/antonio-gambino-a76064251/Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com Get a Free Profitability Audit Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/