The Pre-Shift Mon, 17 Aug 2026 11:23:24 -0400 https://www.7shifts.com/restaurant-growth-podcast/ en © 2026 7shifts, Inc. yes ccce404a-1234-5ebb-8a52-d942f2944792 dj@7shifts.com 7shifts episodic false Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.

]]> Buzzsprout (https://www.buzzsprout.com) 148834, Restaurant Management, Restaurants, hospitality management, hospitality, food & beverage 7shifts dj@7shifts.com https://storage.buzzsprout.com/owf1obxz8rbnqh47jz1scxlql2xm?.jpg The Pre-Shift https://www.7shifts.com/restaurant-growth-podcast/ D.J. Costantino The compliance rules that multi-units get wrong with Felice Ekelman, JD | 075 The compliance rules that multi-units get wrong with Felice Ekelman, JD | 075 Getting workplace law advice after you get a complaint is like fixing a schedule after the shift's over. In this episode of The Pre-Shift Podcast, we sit down with Felice Ekelman, a principal at Jackson Lewis who leads the firm's restaurant industry group, to talk about the compliance mistakes that catch multi-unit operators off guard. Felice walks through why state and local rules don't travel with you from one location to the next, what "audit-proof" really looks like on paper and on the floor, and what the no-tax-on-tips provision means. Whether you're running two locations or twenty, her approach to hiring, classification, and training offers practical steps for operators looking to reduce risk as they grow.

Key Takeaways

  • Call Early, Not After: Hear why the operators who end up needing a workplace lawyer are usually the ones who consult one before opening.
  • Not All State Rules Are Alike: Discover why assuming your California playbook works in New York (or vice versa) is one of the most common mistakes multi-unit operators make, and why highly regulated states like California, New York, Illinois, and Massachusetts require their own separate approach to wage transparency, scheduling notice, and break penalties.
  • What "Audit-Proof" Actually Means: Learn the checklist Felice runs with clients: an updated handbook, the right posters, compliant I-9s, matching time and pay records, and clocked meal breaks instead of automatic deductions.
  • The Title Never Decides the Case: Understand why calling someone a manager, a sous chef, or a shift lead doesn't determine whether they belong in the tip pool or qualify for overtime exemption. What matters is what the person actually does on shift, not their title.
  • Transparency Builds Trust in the Tip Pool: Hear why the biggest tip pool problems come from staff not understanding who's in the pool and how much they're getting, and why showing the math every shift cuts down on disputes.
  • Training Is Where the Real Risk Sits: Discover why Felice sees management training on EEO, wage and hour rules, accommodations, and consistent discipline as one of the highest-value investments an operator can make, since most legal exposure comes from a manager's split-second call.
  • What New Rules Require From Your Payroll Provider: Learn why tax only applies to a portion of overtime pay, and why your payroll provider needs to be told, specifically, to separate that line item since it won't happen automatically.

Resources

  • More about Felice https://www.jacksonlewis.com/people/felice-b-ekelman
  • Contact Felice at Felice.Ekelman@jacksonlewis.com

Chapters

00:00 Meet Felice Ekelman
00:55 Call Your Lawyer Early
02:55 Multi-Unit State Law Traps
04:27 Staying Ahead of Changes
07:34 California Compliance Minefield
09:22 Audit Proof Your Operation
13:49 Misclassification and Accommodations
16:07 Hourly vs Salary Exemptions
19:16 Tip Pool Rules and 80/20
23:41 Training Managers for Compliance
28:20 Insurance and Prevention Mindset
29:16 No Tax on Tips: What to Do
33:17 Contractors and Noncompetes
36:44 Top Priorities: Pay and I-9s
38:31 Key Takeaways

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Getting workplace law advice after you get a complaint is like fixing a schedule after the shift's over. In this episode of The Pre-Shift Podcast, we sit down with Felice Ekelman, a principal at Jackson Lewis who leads the firm's restaurant industry group, to talk about the compliance mistakes that catch multi-unit operators off guard. Felice walks through why state and local rules don't travel with you from one location to the next, what "audit-proof" really looks like on paper and on the floor, and what the no-tax-on-tips provision means. Whether you're running two locations or twenty, her approach to hiring, classification, and training offers practical steps for operators looking to reduce risk as they grow.

Key Takeaways

  • Call Early, Not After: Hear why the operators who end up needing a workplace lawyer are usually the ones who consult one before opening.
  • Not All State Rules Are Alike: Discover why assuming your California playbook works in New York (or vice versa) is one of the most common mistakes multi-unit operators make, and why highly regulated states like California, New York, Illinois, and Massachusetts require their own separate approach to wage transparency, scheduling notice, and break penalties.
  • What "Audit-Proof" Actually Means: Learn the checklist Felice runs with clients: an updated handbook, the right posters, compliant I-9s, matching time and pay records, and clocked meal breaks instead of automatic deductions.
  • The Title Never Decides the Case: Understand why calling someone a manager, a sous chef, or a shift lead doesn't determine whether they belong in the tip pool or qualify for overtime exemption. What matters is what the person actually does on shift, not their title.
  • Transparency Builds Trust in the Tip Pool: Hear why the biggest tip pool problems come from staff not understanding who's in the pool and how much they're getting, and why showing the math every shift cuts down on disputes.
  • Training Is Where the Real Risk Sits: Discover why Felice sees management training on EEO, wage and hour rules, accommodations, and consistent discipline as one of the highest-value investments an operator can make, since most legal exposure comes from a manager's split-second call.
  • What New Rules Require From Your Payroll Provider: Learn why tax only applies to a portion of overtime pay, and why your payroll provider needs to be told, specifically, to separate that line item since it won't happen automatically.

Resources

  • More about Felice https://www.jacksonlewis.com/people/felice-b-ekelman
  • Contact Felice at Felice.Ekelman@jacksonlewis.com

Chapters

00:00 Meet Felice Ekelman
00:55 Call Your Lawyer Early
02:55 Multi-Unit State Law Traps
04:27 Staying Ahead of Changes
07:34 California Compliance Minefield
09:22 Audit Proof Your Operation
13:49 Misclassification and Accommodations
16:07 Hourly vs Salary Exemptions
19:16 Tip Pool Rules and 80/20
23:41 Training Managers for Compliance
28:20 Insurance and Prevention Mindset
29:16 No Tax on Tips: What to Do
33:17 Contractors and Noncompetes
36:44 Top Priorities: Pay and I-9s
38:31 Key Takeaways

Send us Fan Mail

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Follow on LinkedIn

More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-19603494 Wed, 12 Aug 2026 08:00:00 -0400 2411 75 full false Scaling self-pour tap walls: Inside Oak & Stone's expansion | 074 Scaling self-pour tap walls: Inside Oak & Stone's expansion | 074 Growing from one restaurant to nine teaches you that what worked at one location might not work at another. In this episode of The Pre-Shift Podcast, we sit down with Sam Aguilar, Brand President of Oak & Stone Restaurants, to discuss what it actually takes to scale a multi-unit concept without losing your culture along the way. Sam shares how Oak & Stone built a communication system that cascades from his weekly one-on-ones all the way down to the pre-shift, plus why he tracks two labor metrics. Whether you're opening your second location or your ninth, Sam's approach to scheduling, people development, and labor productivity offers practical takeaways for restaurants looking to grow.

Key Takeaways

  • Two Numbers, Not One: Hear why Sam tracks checks per labor hour alongside sales per labor hour — and how rising prices can dilute what's really happening on the floor.
  • The Hardest Jump Isn't Zero to One: Discover why going from one location to two was Sam's toughest stretch, and why the processes that worked for a single-unit operator had to be rebuilt from scratch.
  • A Cascade That Doesn't Break: Learn how Sam's communication flows from his weekly one-on-ones down through area leads, GMs, and managers, ending in a daily pre-shift built around exactly three things.
  • Systems Over Memory: Find out why Sam pushes leaders toward PAR-based ordering and documented standards instead of letting critical knowledge live in one person's head.
  • The Tap Guide Role: Understand how Oak & Stone staffs and measures the person responsible for guiding guests through a 50-tap self-pour wall, and how that role became a real career path.
  • Feedback Is a Gift, Even for Your Best People: Hear Sam's case for spending five minutes and a cup of coffee recognizing high performers, who often get overlooked simply because they're not the ones causing problems.
  • Hiring Is Everything: Discover why Sam calls people selection the single most important decision a growing operator makes, since it creates almost every problem and solves almost every problem down the line.

Resources

  • Connect with Sam Aguilar on LinkedIn 🔗 https://www.linkedin.com/in/sam-aguilar-75b05667/
  • Oak & Stone 🍺 https://oakandstone.com/

Chapters

00:00 Meet Sam Aguilar
00:51 Career Path to President
02:02 Oak and Stone Growth Story
04:01 Hardest Jump One to Two
07:51 Scheduling for New Volume
09:39 Leading Multi Unit Teams
10:34 Meeting Waterfall Culture
14:00 Systems Not Tribal Knowledge
15:54 Labor Metrics That Matter
18:15 Tap Guide Self Pour Wall
21:32 Scaling Past Seven Units
25:45 Developing Leaders Internally
31:39 Texas Expansion Playbook
34:58 Franchising and Partner Fit
36:18 Advice and Favorite Menu Items
40:27 Key Takeaways and Wrap

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Growing from one restaurant to nine teaches you that what worked at one location might not work at another. In this episode of The Pre-Shift Podcast, we sit down with Sam Aguilar, Brand President of Oak & Stone Restaurants, to discuss what it actually takes to scale a multi-unit concept without losing your culture along the way. Sam shares how Oak & Stone built a communication system that cascades from his weekly one-on-ones all the way down to the pre-shift, plus why he tracks two labor metrics. Whether you're opening your second location or your ninth, Sam's approach to scheduling, people development, and labor productivity offers practical takeaways for restaurants looking to grow.

Key Takeaways

  • Two Numbers, Not One: Hear why Sam tracks checks per labor hour alongside sales per labor hour — and how rising prices can dilute what's really happening on the floor.
  • The Hardest Jump Isn't Zero to One: Discover why going from one location to two was Sam's toughest stretch, and why the processes that worked for a single-unit operator had to be rebuilt from scratch.
  • A Cascade That Doesn't Break: Learn how Sam's communication flows from his weekly one-on-ones down through area leads, GMs, and managers, ending in a daily pre-shift built around exactly three things.
  • Systems Over Memory: Find out why Sam pushes leaders toward PAR-based ordering and documented standards instead of letting critical knowledge live in one person's head.
  • The Tap Guide Role: Understand how Oak & Stone staffs and measures the person responsible for guiding guests through a 50-tap self-pour wall, and how that role became a real career path.
  • Feedback Is a Gift, Even for Your Best People: Hear Sam's case for spending five minutes and a cup of coffee recognizing high performers, who often get overlooked simply because they're not the ones causing problems.
  • Hiring Is Everything: Discover why Sam calls people selection the single most important decision a growing operator makes, since it creates almost every problem and solves almost every problem down the line.

Resources

  • Connect with Sam Aguilar on LinkedIn 🔗 https://www.linkedin.com/in/sam-aguilar-75b05667/
  • Oak & Stone 🍺 https://oakandstone.com/

Chapters

00:00 Meet Sam Aguilar
00:51 Career Path to President
02:02 Oak and Stone Growth Story
04:01 Hardest Jump One to Two
07:51 Scheduling for New Volume
09:39 Leading Multi Unit Teams
10:34 Meeting Waterfall Culture
14:00 Systems Not Tribal Knowledge
15:54 Labor Metrics That Matter
18:15 Tap Guide Self Pour Wall
21:32 Scaling Past Seven Units
25:45 Developing Leaders Internally
31:39 Texas Expansion Playbook
34:58 Franchising and Partner Fit
36:18 Advice and Favorite Menu Items
40:27 Key Takeaways and Wrap

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-19425253 Wed, 08 Jul 2026 08:00:00 -0400 2515 74 full false Letting go of the day-to-day: Tom Schmidt's journey from busser to leader | 073 Letting go of the day-to-day: Tom Schmidt's journey from busser to leader | 073 The Pre-Shift Podcast is back!

Tom Schmidt, co-owner of Salt + Smoke BBQ, talks with host D.J. about shifting from hands-on restaurant work to leading an eight-location, 550+ employee business, a transition he says truly began around the fourth location and felt like a “phantom limb” loss of how he measured success. He explains how delegating to partners and leaders—especially co-owner Haley, a director of operations, and later hospitality, HR, finance, and catering roles—enabled growth while preserving culture and “magic,” in part by creating advancement paths for ambitious managers and chefs.

Schmidt describes systematizing communication through agenda-driven meetings and cascading updates to stores, and relying on 7shifts Manager Log Books and Shift Feedback to surface real issues and protect culture. He also discusses saying no to new concepts, using forecasting and KPI-based bonuses tied to food, liquor, and labor costs, and shares the ongoing challenge of producing signature cheddar-and-bacon popovers.

Key Takeaways

  • The Desk Shift Nobody Talks About: Hear Tom's candid account of what it  feels like to trade the floor for a desk — why operators retreat to what they're good at, and why that instinct can stall your growth.
  • The 4-Location Wall: Discover why the jump from one to four restaurants demands a completely different version of you as a leader.
    Building a Team That Outgrows You: Learn how Tom and co-owner Haley Riley turned retention risk into a growth strategy by creating new leadership roles that gave a path to their best people.
  • Getting Out of Your Own Head: Find out how they cascade decisions from a Wednesday corporate meeting all the way to weekend front-of-house staff — and why Tom credits structured meetings (despite hating them) with keeping eight locations aligned.
  • The Feedback Loop That Builds Trust: Hear how 7shifts' shift feedback tool gives every one of their 550 employees a direct line to the top — and why Tom refuses to filter what comes back.
  • Telling the Story Through Briskets: Understand how Tom connects labor and food cost numbers to something tangible — like seventeen lost briskets a week — to help managers act on the data in front of them.

Resources Mentioned

Send us Fan Mail

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Email us
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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast is back!

Tom Schmidt, co-owner of Salt + Smoke BBQ, talks with host D.J. about shifting from hands-on restaurant work to leading an eight-location, 550+ employee business, a transition he says truly began around the fourth location and felt like a “phantom limb” loss of how he measured success. He explains how delegating to partners and leaders—especially co-owner Haley, a director of operations, and later hospitality, HR, finance, and catering roles—enabled growth while preserving culture and “magic,” in part by creating advancement paths for ambitious managers and chefs.

Schmidt describes systematizing communication through agenda-driven meetings and cascading updates to stores, and relying on 7shifts Manager Log Books and Shift Feedback to surface real issues and protect culture. He also discusses saying no to new concepts, using forecasting and KPI-based bonuses tied to food, liquor, and labor costs, and shares the ongoing challenge of producing signature cheddar-and-bacon popovers.

Key Takeaways

  • The Desk Shift Nobody Talks About: Hear Tom's candid account of what it  feels like to trade the floor for a desk — why operators retreat to what they're good at, and why that instinct can stall your growth.
  • The 4-Location Wall: Discover why the jump from one to four restaurants demands a completely different version of you as a leader.
    Building a Team That Outgrows You: Learn how Tom and co-owner Haley Riley turned retention risk into a growth strategy by creating new leadership roles that gave a path to their best people.
  • Getting Out of Your Own Head: Find out how they cascade decisions from a Wednesday corporate meeting all the way to weekend front-of-house staff — and why Tom credits structured meetings (despite hating them) with keeping eight locations aligned.
  • The Feedback Loop That Builds Trust: Hear how 7shifts' shift feedback tool gives every one of their 550 employees a direct line to the top — and why Tom refuses to filter what comes back.
  • Telling the Story Through Briskets: Understand how Tom connects labor and food cost numbers to something tangible — like seventeen lost briskets a week — to help managers act on the data in front of them.

Resources Mentioned

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-19260710 Wed, 03 Jun 2026 08:00:00 -0400 1680 1 73 full false The QUESO Framework: how Condado Tacos built a culture-first restaurant empire | 072 The QUESO Framework: how Condado Tacos built a culture-first restaurant empire | 072 How do you grow from a single taco joint to a 50+ location brand without losing the soul of your company? For Joe Kahn and Chris Artinian of Condado Tacos, the answer is simple: QUESO. In this episode, Founder Joe Kahn and CEO Chris Artinian share the origin story of Condado Tacos, built on the principle of creating a restaurant where people would want to work forever. They detail their unique "QUESO" framework—Quality, Unique, Empowered, Service, and Opportunity—that serves as the lens for every business decision. From making tough calls on ingredient quality to fostering a pipeline of internal talent (with 66% of promotions from within), they provide a masterclass in scaling a people-first culture in the face of rapid expansion.

Key Takeaways

  • Culture as a Foundation: Learn how Condado Tacos was founded with the mission to correct the "injustice" of the restaurant industry by creating a respectful and opportunity-rich environment.
  • Codifying Your Values: Discover the "QUESO" (Quality, Unique, Empowered, Service, Opportunity) framework and how it provides a clear guide for decision-making across the organization.
  • Values-Driven Decisions: Hear real-world examples of how their values led them to absorb costs rather than compromise on quality, mirroring the famous "In-N-Out" philosophy.
  • Scaling Culture: Understand the challenges of maintaining a strong culture during rapid growth and the strategies they use, including a focus on internal promotion and robust communication.
  • Hiring for Heart: Find out what Condado looks for in new hires, prioritizing friendliness, integrity, and a desire to make a difference above all else.

Resources Mentioned

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> How do you grow from a single taco joint to a 50+ location brand without losing the soul of your company? For Joe Kahn and Chris Artinian of Condado Tacos, the answer is simple: QUESO. In this episode, Founder Joe Kahn and CEO Chris Artinian share the origin story of Condado Tacos, built on the principle of creating a restaurant where people would want to work forever. They detail their unique "QUESO" framework—Quality, Unique, Empowered, Service, and Opportunity—that serves as the lens for every business decision. From making tough calls on ingredient quality to fostering a pipeline of internal talent (with 66% of promotions from within), they provide a masterclass in scaling a people-first culture in the face of rapid expansion.

Key Takeaways

  • Culture as a Foundation: Learn how Condado Tacos was founded with the mission to correct the "injustice" of the restaurant industry by creating a respectful and opportunity-rich environment.
  • Codifying Your Values: Discover the "QUESO" (Quality, Unique, Empowered, Service, Opportunity) framework and how it provides a clear guide for decision-making across the organization.
  • Values-Driven Decisions: Hear real-world examples of how their values led them to absorb costs rather than compromise on quality, mirroring the famous "In-N-Out" philosophy.
  • Scaling Culture: Understand the challenges of maintaining a strong culture during rapid growth and the strategies they use, including a focus on internal promotion and robust communication.
  • Hiring for Heart: Find out what Condado looks for in new hires, prioritizing friendliness, integrity, and a desire to make a difference above all else.

Resources Mentioned

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17711023 Wed, 05 Nov 2025 08:00:00 -0500 1494 full false How to get your team to actually care about the numbers with Ji Hye Kim | 071 How to get your team to actually care about the numbers with Ji Hye Kim | 071 In an industry struggling with retention and wage disparity, how can operators build a business that is both profitable and truly equitable? In this episode, we talk to Ji Hye Kim, the celebrated chef-owner of Miss Kim and a leading advocate for One Fair Wage. She shares the innovative and practical systems she uses to foster a transparent and engaged team culture. From daily "Best Next Time" conversations that empower staff voices to "Gross Games" that make open-book finance an exciting team sport, Ji Hye offers a blueprint for a new kind of restaurant management. She details the evolution of her compensation model—from no-tip to a base pay plus tip-share system—and explains how it has eliminated the front-of-house/back-of-house divide, creating a unified and motivated team.

Key Takeaways

  • Simple Tools for Engagement: Learn about "Best Next Time," a simple post-shift framework to encourage open, constructive, and action-oriented feedback from the entire team.
  • Making Open-Book Finance Fun: Discover how "Gross Games" transforms the abstract concept of sales numbers into a fun, daily competition that connects the team's effort directly to the restaurant's performance.
  • A Fair Compensation Model: Ji Hye breaks down her base pay plus tip-share model, which ensures all staff earn well above minimum wage and fosters collaboration between the kitchen and dining room.
  • Transparency Builds Trust: Understand why creating a simple, easy-to-understand pay structure is crucial for building trust and ensuring everyone feels valued.
  • Retention Through Empowerment: Hear Ji Hye’s philosophy on retention—that creating a safe, empowering environment where personal goals are discussed is key to making restaurant jobs a viable long-term career.

Resources Mentioned

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In an industry struggling with retention and wage disparity, how can operators build a business that is both profitable and truly equitable? In this episode, we talk to Ji Hye Kim, the celebrated chef-owner of Miss Kim and a leading advocate for One Fair Wage. She shares the innovative and practical systems she uses to foster a transparent and engaged team culture. From daily "Best Next Time" conversations that empower staff voices to "Gross Games" that make open-book finance an exciting team sport, Ji Hye offers a blueprint for a new kind of restaurant management. She details the evolution of her compensation model—from no-tip to a base pay plus tip-share system—and explains how it has eliminated the front-of-house/back-of-house divide, creating a unified and motivated team.

Key Takeaways

  • Simple Tools for Engagement: Learn about "Best Next Time," a simple post-shift framework to encourage open, constructive, and action-oriented feedback from the entire team.
  • Making Open-Book Finance Fun: Discover how "Gross Games" transforms the abstract concept of sales numbers into a fun, daily competition that connects the team's effort directly to the restaurant's performance.
  • A Fair Compensation Model: Ji Hye breaks down her base pay plus tip-share model, which ensures all staff earn well above minimum wage and fosters collaboration between the kitchen and dining room.
  • Transparency Builds Trust: Understand why creating a simple, easy-to-understand pay structure is crucial for building trust and ensuring everyone feels valued.
  • Retention Through Empowerment: Hear Ji Hye’s philosophy on retention—that creating a safe, empowering environment where personal goals are discussed is key to making restaurant jobs a viable long-term career.

Resources Mentioned

Send us Fan Mail

📲 Connect with us
Email us
Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17711032 Wed, 22 Oct 2025 08:00:00 -0400 1387 full false Anthony Valletta on tech, training, and tearing up the traditional pay model | 070 Anthony Valletta on tech, training, and tearing up the traditional pay model | 070 What if your dishwasher earned the same as your most tenured line cook? At bartaco, that’s not a hypothetical—it’s the reality. In this episode, we sit down with Anthony Valletta, President of bartaco, to discuss the innovative strategies fueling their nationwide growth. Anthony pulls back the curtain on their revolutionary compensation structure, where every hourly employee receives the same base wage and an equal share of tips, eliminating pay disparity between the front and back of house. He explains how this model has not only provided a true living wage but also fostered unprecedented teamwork and a self-managing labor force. We also dive into bartaco's philosophy on technology as a tool to enhance hospitality and their unique leadership academy that invests in developing the whole person, not just the employee.

Key Takeaways

  • Tech as an Enabler: Learn bartaco's philosophy on using technology to handle transactional tasks, giving staff more time to engage with guests and enhance the human element of hospitality.
  • A Radical Pay Structure: Discover how bartaco implemented a system where every hourly employee—FOH and BOH—earns the exact same base wage and receives an equal percentage of tips.
  • The Unintended Benefits of Equal Pay: Hear how the equal-pay model has led to remarkable teamwork and a culture where the team holds each other accountable, creating a self-managing labor model.
  • Developing People, Not Just Managers: Explore the "bartaco Leadership Academy," a program that provides executive-level coaching on life skills to every salaried employee, leading to profound personal and professional growth.
  • Career Pathing That Works: Understand their "edible carrots" approach to career development, which provides clear, accessible, and attainable steps for advancement within the company.

Resources Mentioned

Send us Fan Mail

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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> What if your dishwasher earned the same as your most tenured line cook? At bartaco, that’s not a hypothetical—it’s the reality. In this episode, we sit down with Anthony Valletta, President of bartaco, to discuss the innovative strategies fueling their nationwide growth. Anthony pulls back the curtain on their revolutionary compensation structure, where every hourly employee receives the same base wage and an equal share of tips, eliminating pay disparity between the front and back of house. He explains how this model has not only provided a true living wage but also fostered unprecedented teamwork and a self-managing labor force. We also dive into bartaco's philosophy on technology as a tool to enhance hospitality and their unique leadership academy that invests in developing the whole person, not just the employee.

Key Takeaways

  • Tech as an Enabler: Learn bartaco's philosophy on using technology to handle transactional tasks, giving staff more time to engage with guests and enhance the human element of hospitality.
  • A Radical Pay Structure: Discover how bartaco implemented a system where every hourly employee—FOH and BOH—earns the exact same base wage and receives an equal percentage of tips.
  • The Unintended Benefits of Equal Pay: Hear how the equal-pay model has led to remarkable teamwork and a culture where the team holds each other accountable, creating a self-managing labor model.
  • Developing People, Not Just Managers: Explore the "bartaco Leadership Academy," a program that provides executive-level coaching on life skills to every salaried employee, leading to profound personal and professional growth.
  • Career Pathing That Works: Understand their "edible carrots" approach to career development, which provides clear, accessible, and attainable steps for advancement within the company.

Resources Mentioned

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17711039 Wed, 08 Oct 2025 08:00:00 -0400 1204 full false Where are you on the restaurant tech journey? | 069 Where are you on the restaurant tech journey? | 069 Do you ever wonder if your restaurant's technology is ahead of the curve, just keeping pace, or falling behind the competition? In a tough environment where 44% of restaurants are missing their labor targets, knowing where you stand is the first step to getting ahead.

In this special solo episode, host D.J. Costantino walks you through the four distinct stages of a restaurant's digital journey: from "Analog" paper-and-pen operations to a fully "Optimized" and integrated tech stack. Discover where your restaurant fits in this framework and get a clear, practical roadmap for what comes next.

In this episode, you'll discover:

  • How to identify your restaurant's current stage of tech maturity, from Analog to Optimized.
  • Why 44% of restaurants are missing labor targets and how real-time data can give you back control.
  • The direct link between modern tools, a positive employee experience, and improving your team's retention rate.
  • How automating manual tasks can free up hours of your time to work on your business, not just in it.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Do you ever wonder if your restaurant's technology is ahead of the curve, just keeping pace, or falling behind the competition? In a tough environment where 44% of restaurants are missing their labor targets, knowing where you stand is the first step to getting ahead.

In this special solo episode, host D.J. Costantino walks you through the four distinct stages of a restaurant's digital journey: from "Analog" paper-and-pen operations to a fully "Optimized" and integrated tech stack. Discover where your restaurant fits in this framework and get a clear, practical roadmap for what comes next.

In this episode, you'll discover:

  • How to identify your restaurant's current stage of tech maturity, from Analog to Optimized.
  • Why 44% of restaurants are missing labor targets and how real-time data can give you back control.
  • The direct link between modern tools, a positive employee experience, and improving your team's retention rate.
  • How automating manual tasks can free up hours of your time to work on your business, not just in it.

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17711063 Wed, 24 Sep 2025 08:00:00 -0400 357 full false The WOWorks growth playbook for repeatable systems and unified tech | 068 The WOWorks growth playbook for repeatable systems and unified tech | 068 How do you take six distinct fast-casual brands and scale them under a single, efficient operational umbrella? In this episode, we sit down with Lauriena Borstein, Chief Operating Officer, and Kyle Mark, Chief Information Officer of WOWorks—the restaurant group behind Saladworks, Frutta Bowls, and Garbanzo, among others.

They share the "One WOW Way," their philosophy for unifying operations, technology, and communication across their entire portfolio. Lauriena details how creating repeatable systems while maintaining flexibility is the key to scaling, and why franchisee profitability is their non-negotiable north star metric. Kyle explains the monumental task of consolidating disparate systems into a single tech stack and how proving the ROI—like a 30-35% increase in digital sales—is crucial for getting franchisee buy-in. This conversation is a masterclass in managing growth, the c between operations and technology, and why a strong culture is built on communication.

Key takeaways

  • Building repeatable systems. Scaling any brand requires creating consistent, repeatable systems with flexibility for local execution.
  • The "one WOW way" is A core philosophy for shared services like tech and supply chain, which creates efficiency across a multi-brand portfolio.
  • Franchisee profitability is #1. Franchisee profitability is the primary metric for success, as no initiative is scalable if it isn't profitable.
  • Unify your tech stack for growth. A single tech stack (POS, online ordering, loyalty) simplifies operations, reduces training, and unifies data analysis.
  • Communicate, communicate, communicate. Build a strong culture with a consistent communication cadence, ensuring franchisees hear a unified message from all leadership.
  • Don't be afraid to fail fast. Growth-minded operators must try new things and be willing to fail fast, dropping what doesn't work to move on quickly.

Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> How do you take six distinct fast-casual brands and scale them under a single, efficient operational umbrella? In this episode, we sit down with Lauriena Borstein, Chief Operating Officer, and Kyle Mark, Chief Information Officer of WOWorks—the restaurant group behind Saladworks, Frutta Bowls, and Garbanzo, among others.

They share the "One WOW Way," their philosophy for unifying operations, technology, and communication across their entire portfolio. Lauriena details how creating repeatable systems while maintaining flexibility is the key to scaling, and why franchisee profitability is their non-negotiable north star metric. Kyle explains the monumental task of consolidating disparate systems into a single tech stack and how proving the ROI—like a 30-35% increase in digital sales—is crucial for getting franchisee buy-in. This conversation is a masterclass in managing growth, the c between operations and technology, and why a strong culture is built on communication.

Key takeaways

  • Building repeatable systems. Scaling any brand requires creating consistent, repeatable systems with flexibility for local execution.
  • The "one WOW way" is A core philosophy for shared services like tech and supply chain, which creates efficiency across a multi-brand portfolio.
  • Franchisee profitability is #1. Franchisee profitability is the primary metric for success, as no initiative is scalable if it isn't profitable.
  • Unify your tech stack for growth. A single tech stack (POS, online ordering, loyalty) simplifies operations, reduces training, and unifies data analysis.
  • Communicate, communicate, communicate. Build a strong culture with a consistent communication cadence, ensuring franchisees hear a unified message from all leadership.
  • Don't be afraid to fail fast. Growth-minded operators must try new things and be willing to fail fast, dropping what doesn't work to move on quickly.

Resources

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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17689166 Wed, 10 Sep 2025 08:00:00 -0400 1767 full false Franchising isn't an exit strategy—it's a full-time job with Shawn Saraga | 067 Franchising isn't an exit strategy—it's a full-time job with Shawn Saraga | 067 What does it truly take to turn a successful restaurant into a scalable franchise? In this episode, D.J. sits down with Shawn Saraga, a franchise development expert who has been involved in opening nearly 1,000 franchise locations. Shawn shares his journey from nightclub DJ to franchise guru and dives deep into the realities of restaurant expansion. He explains why franchising is not an exit strategy but an entirely new business that requires immense dedication. Listeners will learn the critical systems and benchmarks a restaurant must have in place before franchising, the "devil in the details" of standardizing your secret sauce, and, most importantly, the non-teachable personality trait to look for in a potential franchisee: persistence.

Key Takeaways

  • Prove the Model First: Before you even consider franchising, you need a replicable model. This means having at least two or three successful locations to prove the concept works beyond your direct, daily involvement.
  • Franchising is a New Job, Not an Exit: Thinking of franchising as a way to step back is a mistake. It’s an entirely new, full-time role focused on recruiting, real estate, operations, and support. You are no longer just an operator; you are a "king maker."
  • Systemize Your Intangibles: The "little things" that make your restaurant special—like your networking style or community involvement—must be documented and turned into a trainable system for your franchisees to follow.
  • Location is Non-Negotiable: As Shawn says, "50 feet from great is not great." You cannot afford to compromise on real estate. Diligent, multi-day scouting and research of a location is critical before signing a long-term lease.
  • Hire for Persistence: You can teach someone how to make your food, but you can't teach them the grit to get through the hard days. Persistence is the single most important personality trait of a successful franchisee.

Resources

  • The Franchise Academy: Learn more about Shawn and his consulting services at thefranchiseacademy.ca.
  • Upcoming Book: Keep an eye out for Shawn's book, How to Choose the Right Franchise for You, releasing in early 2026.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> What does it truly take to turn a successful restaurant into a scalable franchise? In this episode, D.J. sits down with Shawn Saraga, a franchise development expert who has been involved in opening nearly 1,000 franchise locations. Shawn shares his journey from nightclub DJ to franchise guru and dives deep into the realities of restaurant expansion. He explains why franchising is not an exit strategy but an entirely new business that requires immense dedication. Listeners will learn the critical systems and benchmarks a restaurant must have in place before franchising, the "devil in the details" of standardizing your secret sauce, and, most importantly, the non-teachable personality trait to look for in a potential franchisee: persistence.

Key Takeaways

  • Prove the Model First: Before you even consider franchising, you need a replicable model. This means having at least two or three successful locations to prove the concept works beyond your direct, daily involvement.
  • Franchising is a New Job, Not an Exit: Thinking of franchising as a way to step back is a mistake. It’s an entirely new, full-time role focused on recruiting, real estate, operations, and support. You are no longer just an operator; you are a "king maker."
  • Systemize Your Intangibles: The "little things" that make your restaurant special—like your networking style or community involvement—must be documented and turned into a trainable system for your franchisees to follow.
  • Location is Non-Negotiable: As Shawn says, "50 feet from great is not great." You cannot afford to compromise on real estate. Diligent, multi-day scouting and research of a location is critical before signing a long-term lease.
  • Hire for Persistence: You can teach someone how to make your food, but you can't teach them the grit to get through the hard days. Persistence is the single most important personality trait of a successful franchisee.

Resources

  • The Franchise Academy: Learn more about Shawn and his consulting services at thefranchiseacademy.ca.
  • Upcoming Book: Keep an eye out for Shawn's book, How to Choose the Right Franchise for You, releasing in early 2026.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-17689021 Wed, 13 Aug 2025 06:00:00 -0400 1517 1 67 full false What do restaurant investors really want? unlocking the financial trifecta with Garrett Mills | 066 What do restaurant investors really want? unlocking the financial trifecta with Garrett Mills | 066 What does it truly take to grow a restaurant concept from a single unit to a multi-location brand? In this episode, we're joined by Garrett Mills, Partner at Uncommon Brands, for a deep dive into the world of restaurant growth and investment. Garrett shares his unique journey and unpacks the key financial and qualitative factors his firm evaluates when partnering with emerging brands. From the importance of a strong employee culture to the challenges of letting go of control, this conversation is packed with actionable advice for any operator looking to scale their business and build a lasting brand.

Key Takeaways

  • The Financial Trifecta: When evaluating a business, focus on three key ratios: sales-to-investment, store-level margin, and cash-on-cash returns. Achieving strength in at least two of these areas is crucial for attracting investment and ensuring sustainable growth. 
  • Embrace the GM-Driven Model: To scale effectively, founders must transition from being hands-on in every detail to empowering their general managers. This requires building trust and creating systems that allow unit-level leaders to take ownership of their stores. 
  • Culture Drives Experience: Your employees are the ones driving the guest experience. Investing in a strong employee culture is fundamental to creating a restaurant experience that keeps customers returning. 
  • Technology Should Inform Decisions: The most valuable technology partners provide clear information that helps you make better, faster decisions, especially around food and labor costs. The goal is to get GMs out of the back office and onto the floor with guests and staff. 
  • Growth Isn't Easy: The path to scaling a restaurant is a grind. Surround yourself with experienced advisors and be prepared to overcome significant challenges along the way. 

Resources

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Subscribe to Food Runner, our Monthly Restaurant Newsletter
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> What does it truly take to grow a restaurant concept from a single unit to a multi-location brand? In this episode, we're joined by Garrett Mills, Partner at Uncommon Brands, for a deep dive into the world of restaurant growth and investment. Garrett shares his unique journey and unpacks the key financial and qualitative factors his firm evaluates when partnering with emerging brands. From the importance of a strong employee culture to the challenges of letting go of control, this conversation is packed with actionable advice for any operator looking to scale their business and build a lasting brand.

Key Takeaways

  • The Financial Trifecta: When evaluating a business, focus on three key ratios: sales-to-investment, store-level margin, and cash-on-cash returns. Achieving strength in at least two of these areas is crucial for attracting investment and ensuring sustainable growth. 
  • Embrace the GM-Driven Model: To scale effectively, founders must transition from being hands-on in every detail to empowering their general managers. This requires building trust and creating systems that allow unit-level leaders to take ownership of their stores. 
  • Culture Drives Experience: Your employees are the ones driving the guest experience. Investing in a strong employee culture is fundamental to creating a restaurant experience that keeps customers returning. 
  • Technology Should Inform Decisions: The most valuable technology partners provide clear information that helps you make better, faster decisions, especially around food and labor costs. The goal is to get GMs out of the back office and onto the floor with guests and staff. 
  • Growth Isn't Easy: The path to scaling a restaurant is a grind. Surround yourself with experienced advisors and be prepared to overcome significant challenges along the way. 

Resources

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17470430 Wed, 23 Jul 2025 10:00:00 -0400 1860 1 66 full false The franchise playbook: A CEO’s guide to restaurant expansion with Troy Hooper | 065 The franchise playbook: A CEO’s guide to restaurant expansion with Troy Hooper | 065 What does it take to grow a restaurant from a single location to a global phenomenon? In this episode, D.J. sits down with Troy Hooper, CEO of Hot Palate America, the holding company for the rapidly expanding Japanese fast-casual brand, Pepper Lunch. Troy pulls back the curtain on his extensive career, from his early days in the kitchen to leading a global brand. He offers a masterclass on scaling a restaurant business, detailing the crucial transition from hands-on manager to visionary executive. Listeners will learn the key metrics and, more importantly, the mindset required to franchise, the right way to enter new markets successfully, and how to use data to understand your customer on a deeper level. This is a must-listen for any operator with ambitions to grow.

Key Takeaways

  • The 3-Thing Rule: To let go effectively, identify the 1-3 things you are most passionate about in your business and focus on them. Outsource everything else to people who are passionate about those specific areas.
  • Are You Franchise-Ready? Franchising means leaving the restaurant business and entering the business of providing service to your franchisees. It's a fundamental mindset shift.
  • Grow Methodically: The biggest mistake brands make is jumping from one market to another with single stores. Instead, grow adjacent and open at least three locations in a new market quickly to achieve penetration and build an audience.
  • Master Market Research: Use technology like geofencing to get demographic and sociographic data on your customers, where they come from, and where else they shop. But don't discount analog research—stand in line at a local grocery store and ask people what they value in a restaurant.
  • Real Estate is Everything: After choosing your franchise partner, selecting the right real estate is your most critical decision. It is the most common, painful, and costly mistake. Never call the number on the "For Lease" sign yourself; get professional representation.

Resources

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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> What does it take to grow a restaurant from a single location to a global phenomenon? In this episode, D.J. sits down with Troy Hooper, CEO of Hot Palate America, the holding company for the rapidly expanding Japanese fast-casual brand, Pepper Lunch. Troy pulls back the curtain on his extensive career, from his early days in the kitchen to leading a global brand. He offers a masterclass on scaling a restaurant business, detailing the crucial transition from hands-on manager to visionary executive. Listeners will learn the key metrics and, more importantly, the mindset required to franchise, the right way to enter new markets successfully, and how to use data to understand your customer on a deeper level. This is a must-listen for any operator with ambitions to grow.

Key Takeaways

  • The 3-Thing Rule: To let go effectively, identify the 1-3 things you are most passionate about in your business and focus on them. Outsource everything else to people who are passionate about those specific areas.
  • Are You Franchise-Ready? Franchising means leaving the restaurant business and entering the business of providing service to your franchisees. It's a fundamental mindset shift.
  • Grow Methodically: The biggest mistake brands make is jumping from one market to another with single stores. Instead, grow adjacent and open at least three locations in a new market quickly to achieve penetration and build an audience.
  • Master Market Research: Use technology like geofencing to get demographic and sociographic data on your customers, where they come from, and where else they shop. But don't discount analog research—stand in line at a local grocery store and ask people what they value in a restaurant.
  • Real Estate is Everything: After choosing your franchise partner, selecting the right real estate is your most critical decision. It is the most common, painful, and costly mistake. Never call the number on the "For Lease" sign yourself; get professional representation.

Resources

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17422672 Wed, 02 Jul 2025 06:00:00 -0400 2636 1 65 full false AI is here, but your story is your superpower | Shawn Walchef, Cali BBQ | 064 AI is here, but your story is your superpower | Shawn Walchef, Cali BBQ | 064 The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the recent National Restaurant Association Show. On the other, there's the timeless need for genuine human connection. This episode explores both.

First, D.J. considers the impact of AI on restaurant operations. Then, he dives into a conversation with Shawn Walchef, the founder of Cali BBQ and Cali BBQ Media, who champions the power of storytelling as a restaurant's ultimate competitive advantage. Shawn provides a practical guide for using the phone in your pocket to build a community, create a loyal following, and drive business. This episode is an essential listen for any operator looking to balance the efficiencies of new technology with the irreplaceable magic of a well-told story.

Key Takeaways:

  • Balancing Tech and Touch: While AI is poised to revolutionize restaurant operations, it cannot replace the genuine connection that comes from authentic brand storytelling.
  • Your Story is Your Most Valuable Asset: In an increasingly automated world, the unique story of your people, your food, and your passion is what sets you apart.
  • The Smartphone is Your Studio: You don't need a massive budget or a marketing team to start building your brand online; the tools are already in your pocket.
  • Action Creates Momentum: The most important step is the first one. Start creating content, even if it's imperfect, to begin building your digital presence.
  • Digital Hospitality: The modern guest experience is a blend of in-person service and digital engagement. Your online presence is an extension of your restaurant's four walls.

Resources:

Send us Fan Mail

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the recent National Restaurant Association Show. On the other, there's the timeless need for genuine human connection. This episode explores both.

First, D.J. considers the impact of AI on restaurant operations. Then, he dives into a conversation with Shawn Walchef, the founder of Cali BBQ and Cali BBQ Media, who champions the power of storytelling as a restaurant's ultimate competitive advantage. Shawn provides a practical guide for using the phone in your pocket to build a community, create a loyal following, and drive business. This episode is an essential listen for any operator looking to balance the efficiencies of new technology with the irreplaceable magic of a well-told story.

Key Takeaways:

  • Balancing Tech and Touch: While AI is poised to revolutionize restaurant operations, it cannot replace the genuine connection that comes from authentic brand storytelling.
  • Your Story is Your Most Valuable Asset: In an increasingly automated world, the unique story of your people, your food, and your passion is what sets you apart.
  • The Smartphone is Your Studio: You don't need a massive budget or a marketing team to start building your brand online; the tools are already in your pocket.
  • Action Creates Momentum: The most important step is the first one. Start creating content, even if it's imperfect, to begin building your digital presence.
  • Digital Hospitality: The modern guest experience is a blend of in-person service and digital engagement. Your online presence is an extension of your restaurant's four walls.

Resources:

Send us Fan Mail

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More 7shifts
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-17353548 Wed, 18 Jun 2025 05:00:00 -0400 1990 1 64 full false Can restaurants survive without traditional tipping? | Katie Button (Reupload) | 063 Can restaurants survive without traditional tipping? | Katie Button (Reupload) | 063 The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of Cúrate and La Bodega by Cúrate in Asheville reveals how she completely transformed her restaurant's pay structure after the pandemic shutdown. Katie details her journey from engineering PhD student to award-winning chef, and explains why she took the bold step of eliminating sub-minimum wage pay, implementing a weighted tip pool, and creating transparent pathways for advancement. She candidly discusses the challenges and benefits of this transformation, from staff reactions to financial adjustments, ultimately showing how creating more equitable compensation has strengthened her restaurant team and culture.

Resources

Chapters

  • 00:00 - Introduction to Katie Button and Pre-Shift Podcast
  • 00:57 - From engineering PhD to award-winning chef (Katie's background story begins)
  • 03:52 - The decision to transform restaurant compensation (discussion of sub-minimum wage issues)
  • 07:20 - Understanding the front/back of house pay disparity (holiday season example)
  • 08:50 - Katie's personal experience with pay differences
  • 11:13 - Creating a new compensation model post-shutdown (weighted tip pools explained)
  • 14:16 - How the new model affects team morale and culture
  • 15:31 - Financial adjustments required to implement higher wages
  • 19:34 - Comprehensive benefits package implementation (healthcare, PTO, etc.)
  • 21:07 - PTO structure and fairness for new vs. veteran employees
  • 22:00 - Transparency in pay and performance expectations (posting tip pool breakdowns)
  • 22:48 - Using Seven Shifts software for transparency
  • 23:15 - Introduction to La Bodega (second restaurant)
  • 24:08 - Closing and contact information

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of Cúrate and La Bodega by Cúrate in Asheville reveals how she completely transformed her restaurant's pay structure after the pandemic shutdown. Katie details her journey from engineering PhD student to award-winning chef, and explains why she took the bold step of eliminating sub-minimum wage pay, implementing a weighted tip pool, and creating transparent pathways for advancement. She candidly discusses the challenges and benefits of this transformation, from staff reactions to financial adjustments, ultimately showing how creating more equitable compensation has strengthened her restaurant team and culture.

Resources

Chapters

  • 00:00 - Introduction to Katie Button and Pre-Shift Podcast
  • 00:57 - From engineering PhD to award-winning chef (Katie's background story begins)
  • 03:52 - The decision to transform restaurant compensation (discussion of sub-minimum wage issues)
  • 07:20 - Understanding the front/back of house pay disparity (holiday season example)
  • 08:50 - Katie's personal experience with pay differences
  • 11:13 - Creating a new compensation model post-shutdown (weighted tip pools explained)
  • 14:16 - How the new model affects team morale and culture
  • 15:31 - Financial adjustments required to implement higher wages
  • 19:34 - Comprehensive benefits package implementation (healthcare, PTO, etc.)
  • 21:07 - PTO structure and fairness for new vs. veteran employees
  • 22:00 - Transparency in pay and performance expectations (posting tip pool breakdowns)
  • 22:48 - Using Seven Shifts software for transparency
  • 23:15 - Introduction to La Bodega (second restaurant)
  • 24:08 - Closing and contact information

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-17247536 Thu, 29 May 2025 13:00:00 -0400 1473 1 63 full false The people-first culture that drives just 17% turnover at Brasa with Michel Falcon (Reupload) | 062 The people-first culture that drives just 17% turnover at Brasa with Michel Falcon (Reupload) | 062 Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder and CEO of Brasa Peruvian Kitchen, who shares his journey from management consultant to restaurant entrepreneur. Michel reveals how he built a fast-casual concept with an astonishing 17% employee turnover rate in an industry that typically sees 100-200%. He breaks down exactly how he crafted meaningful core values, implemented an innovative personalized onboarding process, established fair wage practices beyond minimum wage, and created unprecedented pay transparency across all positions. This episode offers practical strategies for operators looking to attract and retain talent while building a values-driven restaurant business.

Resources


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder and CEO of Brasa Peruvian Kitchen, who shares his journey from management consultant to restaurant entrepreneur. Michel reveals how he built a fast-casual concept with an astonishing 17% employee turnover rate in an industry that typically sees 100-200%. He breaks down exactly how he crafted meaningful core values, implemented an innovative personalized onboarding process, established fair wage practices beyond minimum wage, and created unprecedented pay transparency across all positions. This episode offers practical strategies for operators looking to attract and retain talent while building a values-driven restaurant business.

Resources


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7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-17162923 Wed, 14 May 2025 15:00:00 -0400 2306 1 62 full false Winning the restaurant hiring game in 2025 with Alice Cheng | 061 Winning the restaurant hiring game in 2025 with Alice Cheng | 061 Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents, about how smart restaurants are winning the hiring game. After 13 years of connecting restaurants with talent, Alice breaks down what works. She explains the "missing middle" skills gap hurting restaurants today and shares practical ways to make your job listings stand out. Whether you're struggling to hire line cooks or looking to build a reputation as a great workplace, Alice offers real solutions you can implement immediately to attract better candidates.

Resources

Chapters

  • 00:00 - Introduction to Alice Cheng
  • 02:51 - Evolution of restaurant hiring technology
  • 07:53 - What makes Culinary Agents unique
  • 13:12 - Current hiring trends in hospitality
  • 18:41 - The skills gap in restaurant staffing
  • 25:17 - Benefits and perks restaurants are offering
  • 31:35 - Hospitality technology integration trends
  • 43:00 - Hospitality Career Paths platform
  • 47:33 - Advice for positioning as a great employer

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents, about how smart restaurants are winning the hiring game. After 13 years of connecting restaurants with talent, Alice breaks down what works. She explains the "missing middle" skills gap hurting restaurants today and shares practical ways to make your job listings stand out. Whether you're struggling to hire line cooks or looking to build a reputation as a great workplace, Alice offers real solutions you can implement immediately to attract better candidates.

Resources

Chapters

  • 00:00 - Introduction to Alice Cheng
  • 02:51 - Evolution of restaurant hiring technology
  • 07:53 - What makes Culinary Agents unique
  • 13:12 - Current hiring trends in hospitality
  • 18:41 - The skills gap in restaurant staffing
  • 25:17 - Benefits and perks restaurants are offering
  • 31:35 - Hospitality technology integration trends
  • 43:00 - Hospitality Career Paths platform
  • 47:33 - Advice for positioning as a great employer

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-16829537 Tue, 29 Apr 2025 08:00:00 -0400 2475 1 61 full false Building skills beyond the kitchen with Justin Khanna | 060 Building skills beyond the kitchen with Justin Khanna | 060 Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught him about way more than just cooking great food. He explains why running a successful restaurant isn't just about having a superstar chef but about creating systems that work even when you're not there. Justin also dives into how his education platform helps restaurants keep their best staff by actually measuring what makes someone good at their job. If you want to level up your restaurant career or build a team that sticks around, you'll walk away with practical ideas you can use immediately.

Resources

Chapters

  • 0:00 - Justin's culinary background and content creation
  • 2:12 - Fine dining kitchens
  • 5:40 - What fine dining kitchen culture is really like
  • 11:10 - Finding your own voice as a chef
  • 15:35 - Restaurant concepts vs chef personalities
  • 21:30 - From pop-ups to full-time content creation
  • 23:30 - The evolution of restaurant content creation
  • 27:55 - Why Justin created Repertoire
  • 33:25 - Repertoire's focus
  • 38:50 - Justin advice for aspiring hospitality content creators

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Want to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the world's best restaurants, before switching gears to become an educator and founder of Repertoire. Justin takes us behind the scenes of his days at Per Se and The French Laundry, sharing what those kitchens taught him about way more than just cooking great food. He explains why running a successful restaurant isn't just about having a superstar chef but about creating systems that work even when you're not there. Justin also dives into how his education platform helps restaurants keep their best staff by actually measuring what makes someone good at their job. If you want to level up your restaurant career or build a team that sticks around, you'll walk away with practical ideas you can use immediately.

Resources

Chapters

  • 0:00 - Justin's culinary background and content creation
  • 2:12 - Fine dining kitchens
  • 5:40 - What fine dining kitchen culture is really like
  • 11:10 - Finding your own voice as a chef
  • 15:35 - Restaurant concepts vs chef personalities
  • 21:30 - From pop-ups to full-time content creation
  • 23:30 - The evolution of restaurant content creation
  • 27:55 - Why Justin created Repertoire
  • 33:25 - Repertoire's focus
  • 38:50 - Justin advice for aspiring hospitality content creators

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-16829575 Tue, 15 Apr 2025 08:00:00 -0400 2390 full false AI marketing strategies that boost restaurant revenue with Josh Kopel | 059 AI marketing strategies that boost restaurant revenue with Josh Kopel | 059 AI is changing the restaurant marketing game in ways that can save you time while boosting your revenue. In this episode of The Pre-Shift Podcast, I chat with Josh Kopel, a Michelin-awarded restaurateur who's truly mastered the marketing side of the business.

Josh breaks down how restaurants of any size can use AI tools like ChatGPT to create better email campaigns, design loyalty programs that actually work, and analyze menu performance - all without needing a marketing degree.

What I love about Josh's approach is how practical it is. He shows you exactly how to get started, even if you've never used AI before. And for just $20 a month, you can access tools that Josh says are like "hiring an expert instead of a teenager."

Restaurant owners drowning in spreadsheets and those looking to bring more guests through the door will find Josh's strategies helpful for saving hours each week while potentially adding thousands to monthly revenue.

Resources

Chapters

  • 01:27 - Meeting Josh Kopel
  • 05:15 - Getting started with AI (even if you're intimidated)
  • 07:05 - Creating marketing campaigns that actually convert
  • 13:14 - Building loyalty programs inspired by credit card companies
  • 19:39 - Using AI to identify menu winners and losers
  • 22:44 - The future of restaurant tech that excites Josh
  • 28:13 - Final advice for the overwhelmed restaurant owner

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Subscribe to Food Runner, our Monthly Restaurant Newsletter
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> AI is changing the restaurant marketing game in ways that can save you time while boosting your revenue. In this episode of The Pre-Shift Podcast, I chat with Josh Kopel, a Michelin-awarded restaurateur who's truly mastered the marketing side of the business.

Josh breaks down how restaurants of any size can use AI tools like ChatGPT to create better email campaigns, design loyalty programs that actually work, and analyze menu performance - all without needing a marketing degree.

What I love about Josh's approach is how practical it is. He shows you exactly how to get started, even if you've never used AI before. And for just $20 a month, you can access tools that Josh says are like "hiring an expert instead of a teenager."

Restaurant owners drowning in spreadsheets and those looking to bring more guests through the door will find Josh's strategies helpful for saving hours each week while potentially adding thousands to monthly revenue.

Resources

Chapters

  • 01:27 - Meeting Josh Kopel
  • 05:15 - Getting started with AI (even if you're intimidated)
  • 07:05 - Creating marketing campaigns that actually convert
  • 13:14 - Building loyalty programs inspired by credit card companies
  • 19:39 - Using AI to identify menu winners and losers
  • 22:44 - The future of restaurant tech that excites Josh
  • 28:13 - Final advice for the overwhelmed restaurant owner

Send us Fan Mail

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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-16829609 Tue, 01 Apr 2025 08:00:00 -0400 1914 full false Stop fixing light bulbs and start delegating with Avery Ward | 058 Stop fixing light bulbs and start delegating with Avery Ward | 058 Breaking free from being the "superhero" operator can transform your restaurant's future. In this episode of The Pre-Shift Podcast, we talk with Avery Ward, third-generation CEO of Little Italy Ristorante in Groveport, Ohio, about how he turned around his family's struggling business. Avery shares how his tech background helped him implement smart systems that let him step back from daily operations. He breaks down exactly how he delegates tasks, documents processes, and builds accountability at every level - allowing him to expand from a single location to a growing restaurant group. Both struggling operators managing everything themselves and successful owners looking to scale will find valuable takeaways in Ward's practical approach to working on your business instead of just in it.

Resources

Chapters

  • 00:00 - Introduction to Avery Ward (CEO of Little Italy restaurant)
  • 01:19 - The 60-year history of Little Italy Restaurant
  • 07:00 - How technology transformed restaurant operations
  • 09:32 - Finding time to work ON your business, not just IN it
  • 12:17 - Building accountability through clear expectations
  • 20:05 - The "lightbulb theory" of delegation
  • 23:57 - Creating company structure and role clarity
  • 27:56 - The path to opening Main Ground Coffee
  • 33:30 - Building an ESOP (employee stock ownership plan)
  • 40:10 - Why documenting your restaurant's story matters
  • 44:48 - Conclusion and Main Ground Coffee opening details

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Breaking free from being the "superhero" operator can transform your restaurant's future. In this episode of The Pre-Shift Podcast, we talk with Avery Ward, third-generation CEO of Little Italy Ristorante in Groveport, Ohio, about how he turned around his family's struggling business. Avery shares how his tech background helped him implement smart systems that let him step back from daily operations. He breaks down exactly how he delegates tasks, documents processes, and builds accountability at every level - allowing him to expand from a single location to a growing restaurant group. Both struggling operators managing everything themselves and successful owners looking to scale will find valuable takeaways in Ward's practical approach to working on your business instead of just in it.

Resources

Chapters

  • 00:00 - Introduction to Avery Ward (CEO of Little Italy restaurant)
  • 01:19 - The 60-year history of Little Italy Restaurant
  • 07:00 - How technology transformed restaurant operations
  • 09:32 - Finding time to work ON your business, not just IN it
  • 12:17 - Building accountability through clear expectations
  • 20:05 - The "lightbulb theory" of delegation
  • 23:57 - Creating company structure and role clarity
  • 27:56 - The path to opening Main Ground Coffee
  • 33:30 - Building an ESOP (employee stock ownership plan)
  • 40:10 - Why documenting your restaurant's story matters
  • 44:48 - Conclusion and Main Ground Coffee opening details

Send us Fan Mail

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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-16822360 Wed, 19 Mar 2025 06:00:00 -0400 2719 full false Navigating Tariff Uncertainty for Canadian Restaurants with Jay Ashton | 057 Navigating Tariff Uncertainty for Canadian Restaurants with Jay Ashton | 057 Uncertainty seems to be the only certainty in today's restaurant industry. In this episode of The Pre-Shift Podcast, we sit down with Jay Ashton, Canada's Restaurant Guy, to discuss how Canadian restaurants can adapt to tariffs and economic challenges. 

Jay shares practical strategies from his 35-year career. These go beyond simply raising prices to tactics like creating salads without lettuce and developing multiple revenue streams through newsletters and digital merchandising. Whether you're concerned about the current tariff situation or looking for always-relevant business advice for navigating uncertain times, Jay's approaches and timeless wisdom offer valuable insights for restaurants looking to thrive during economic shifts.

Resources
Connect with Jay on LinkedIn 🔗
Site: Canada's Restaurant Guy 🍁
Listen to The Late Night Restaurant Show 🌃
Strategies to offset tariffs newsletter 📰

Latest Updates on Canadian Tariffs | restaurantscanada.org 🇨🇦

Chapters
0:00 - Introduction to Jay Ashton, Canada's restaurant guy
2:00 - Understanding the tariff situation for Canadian restaurants
4:00 - The impact of tariffs on restaurant inventory and pricing
7:30 - Menu innovation: "You can make salads without lettuce"
8:15 - The flex burger: Reducing costs through creative protein options
9:00 - Using the "why column" to evaluate every menu ingredient
12:00 - Preparing your business without panicking
14:00 - Cash flow is king: Smart inventory management
16:30 - Technology solutions for tracking costs and inventory
19:00 - Communicating price changes to your customers
22:00 - Why restaurants need five revenue streams
25:00 - Newsletter marketing as an additional revenue source
31:00 - Using Uber Eats as an e-commerce platform
33:30 - Developing CPG product lines and merchandise
35:45 - Final advice: Don't panic, have a plan

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Uncertainty seems to be the only certainty in today's restaurant industry. In this episode of The Pre-Shift Podcast, we sit down with Jay Ashton, Canada's Restaurant Guy, to discuss how Canadian restaurants can adapt to tariffs and economic challenges. 

Jay shares practical strategies from his 35-year career. These go beyond simply raising prices to tactics like creating salads without lettuce and developing multiple revenue streams through newsletters and digital merchandising. Whether you're concerned about the current tariff situation or looking for always-relevant business advice for navigating uncertain times, Jay's approaches and timeless wisdom offer valuable insights for restaurants looking to thrive during economic shifts.

Resources
Connect with Jay on LinkedIn 🔗
Site: Canada's Restaurant Guy 🍁
Listen to The Late Night Restaurant Show 🌃
Strategies to offset tariffs newsletter 📰

Latest Updates on Canadian Tariffs | restaurantscanada.org 🇨🇦

Chapters
0:00 - Introduction to Jay Ashton, Canada's restaurant guy
2:00 - Understanding the tariff situation for Canadian restaurants
4:00 - The impact of tariffs on restaurant inventory and pricing
7:30 - Menu innovation: "You can make salads without lettuce"
8:15 - The flex burger: Reducing costs through creative protein options
9:00 - Using the "why column" to evaluate every menu ingredient
12:00 - Preparing your business without panicking
14:00 - Cash flow is king: Smart inventory management
16:30 - Technology solutions for tracking costs and inventory
19:00 - Communicating price changes to your customers
22:00 - Why restaurants need five revenue streams
25:00 - Newsletter marketing as an additional revenue source
31:00 - Using Uber Eats as an e-commerce platform
33:30 - Developing CPG product lines and merchandise
35:45 - Final advice: Don't panic, have a plan

Send us Fan Mail

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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-16732386 Tue, 04 Mar 2025 06:00:00 -0500 2282 full false Growing careers (and franchises) at Jeremiah's Italian Ice | 056 Growing careers (and franchises) at Jeremiah's Italian Ice | 056 For many 16-year-olds, a first job is just a way to make some extra side cash—nothing more than a temporary gig. But for Julianna Blackhurst, a part-time job in high school became the foundation of her lifelong career. 

In this episode of The Pre-Shift Podcast, we sat down with the Senior Director of Franchise Operations at Jeremiah’s Italian Ice, to talk about two types of growth: career growth and franchise growth.

Resources:

Chapters:

  • 00:00 Introduction and welcome
  • 00:50 Juliana's career journey at Jeremiah's
  • 03:33 The importance of company culture
  • 05:48 Jeremiah's core values
  • 12:25 The franchising model
  • 17:17 Going outside of Florida
  • 21:38 Leadership lessons
  • 23:41 The 14-flavor offering model
  • 25:16 Advice for young people
  • 30:51 Juliana's favorite Jeremiah's menu item
  • 35:40 Conclusion

Guest Bio:

Julianna Blackhurst, Senior Director of Franchise Operations, oversees the Operations for Jeremiah’s Italian Ice, responsible for the company’s 100+ locations in 11 states. She oversees the company’s ongoing expansion, as it is projected to reach 180+ units in 2025. In her previous role with Jeremiah’s Italian Ice, she was Director of Training and Operational Growth. Julianna was responsible for developing and administrating Jeremiah’s training program (“Cool School”) and the New Store Opening Process. Amidst her tenure, Ms. Blackhurst has been recognized by QSR Magazine in the 2021 issue of Young Leaders to Watch. Julianna takes pride in being active in the community, volunteering as a coach for Pop Warner sports. In 2017, Ms. Blackhurst received a Bachelor of Arts in History degree from the University of Central Florida and Master of Business Administration with a specialization in Finance, Rollins College 2021.

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7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> For many 16-year-olds, a first job is just a way to make some extra side cash—nothing more than a temporary gig. But for Julianna Blackhurst, a part-time job in high school became the foundation of her lifelong career. 

In this episode of The Pre-Shift Podcast, we sat down with the Senior Director of Franchise Operations at Jeremiah’s Italian Ice, to talk about two types of growth: career growth and franchise growth.

Resources:

Chapters:

  • 00:00 Introduction and welcome
  • 00:50 Juliana's career journey at Jeremiah's
  • 03:33 The importance of company culture
  • 05:48 Jeremiah's core values
  • 12:25 The franchising model
  • 17:17 Going outside of Florida
  • 21:38 Leadership lessons
  • 23:41 The 14-flavor offering model
  • 25:16 Advice for young people
  • 30:51 Juliana's favorite Jeremiah's menu item
  • 35:40 Conclusion

Guest Bio:

Julianna Blackhurst, Senior Director of Franchise Operations, oversees the Operations for Jeremiah’s Italian Ice, responsible for the company’s 100+ locations in 11 states. She oversees the company’s ongoing expansion, as it is projected to reach 180+ units in 2025. In her previous role with Jeremiah’s Italian Ice, she was Director of Training and Operational Growth. Julianna was responsible for developing and administrating Jeremiah’s training program (“Cool School”) and the New Store Opening Process. Amidst her tenure, Ms. Blackhurst has been recognized by QSR Magazine in the 2021 issue of Young Leaders to Watch. Julianna takes pride in being active in the community, volunteering as a coach for Pop Warner sports. In 2017, Ms. Blackhurst received a Bachelor of Arts in History degree from the University of Central Florida and Master of Business Administration with a specialization in Finance, Rollins College 2021.

Send us Fan Mail

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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-16652514 Tue, 18 Feb 2025 06:00:00 -0500 2001 1 56 full false The end of boring training for restaurants with Arrow Up | 055 The end of boring training for restaurants with Arrow Up | 055 What if mandatory training didn’t have to be boring? With creative storytelling and an irreverent approach, ARROW UP Training makes engaging, effective training programs for restaurant teams.

In this episode, we’re joined by Jason Berkowitz, the founder and CEO of ARROW UP Training.

Jason offers insights into building consistent employee experiences and the role of continuous training in fostering a strong team—and a better guest experience. He also discusses the importance of structured onboarding, developing strong leaders, and the power of storytelling in training.

Resources
Check out ARROW UP Training ⬆️
Connect with Jason on LinkedIn 🔗
Connect with Jason on Instagram 🤳
Get Jason’s Book 📖
FREE video mini-course: Unlocking effortless restaurant scheduling 📲

Chapters

  • 00:00 Introduction and Welcome
  • 00:50 Meet Jason Berkowitz: From Restaurant Ops to ARROW UP
  • 03:33 The Birth of ARROW UP
  • 05:48 ARROW UP's Unique Training Approach
  • 12:25 Implementing ARROW UP in Restaurants
  • 17:17 Effective Onboarding and Training Practices
  • 21:38 Growth Mindset in Restaurant Management
  • 22:31 The Role of Supervisors
  • 23:41 Building Effective Training Programs
  • 25:16 Managing Friends and De-escalation Techniques
  • 30:51 The Importance of Checklists
  • 35:40 Customizing Training for Different Restaurant Cultures
  • 37:49 Exciting Developments at ARROW UP
  • 41:29 Conclusion and Contact Information

Guest Bio
Jason Berkowitz is currently the CEO and Founder of Arrow UP Training - an online platform with built-in content and a suite of smart tools that help restaurants develop supervisors into leaders, satisfy compliance and lower operating costs. Their programs have become standard practice for independent restaurants, top companies, and large-scale organizations. Jason served as VP of Operations for Umami Burger, COO and Partner for Tocaya Organica, and a founding board member for The Independent Hospitality Coalition. He's the author of, 'Please Don't Sleep With The Host.'

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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> What if mandatory training didn’t have to be boring? With creative storytelling and an irreverent approach, ARROW UP Training makes engaging, effective training programs for restaurant teams.

In this episode, we’re joined by Jason Berkowitz, the founder and CEO of ARROW UP Training.

Jason offers insights into building consistent employee experiences and the role of continuous training in fostering a strong team—and a better guest experience. He also discusses the importance of structured onboarding, developing strong leaders, and the power of storytelling in training.

Resources
Check out ARROW UP Training ⬆️
Connect with Jason on LinkedIn 🔗
Connect with Jason on Instagram 🤳
Get Jason’s Book 📖
FREE video mini-course: Unlocking effortless restaurant scheduling 📲

Chapters

  • 00:00 Introduction and Welcome
  • 00:50 Meet Jason Berkowitz: From Restaurant Ops to ARROW UP
  • 03:33 The Birth of ARROW UP
  • 05:48 ARROW UP's Unique Training Approach
  • 12:25 Implementing ARROW UP in Restaurants
  • 17:17 Effective Onboarding and Training Practices
  • 21:38 Growth Mindset in Restaurant Management
  • 22:31 The Role of Supervisors
  • 23:41 Building Effective Training Programs
  • 25:16 Managing Friends and De-escalation Techniques
  • 30:51 The Importance of Checklists
  • 35:40 Customizing Training for Different Restaurant Cultures
  • 37:49 Exciting Developments at ARROW UP
  • 41:29 Conclusion and Contact Information

Guest Bio
Jason Berkowitz is currently the CEO and Founder of Arrow UP Training - an online platform with built-in content and a suite of smart tools that help restaurants develop supervisors into leaders, satisfy compliance and lower operating costs. Their programs have become standard practice for independent restaurants, top companies, and large-scale organizations. Jason served as VP of Operations for Umami Burger, COO and Partner for Tocaya Organica, and a founding board member for The Independent Hospitality Coalition. He's the author of, 'Please Don't Sleep With The Host.'

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-16553961 Tue, 04 Feb 2025 06:00:00 -0500 2564 1 55 full true Insights for serving up restaurant excellence with Square | James Schonzeit, Square, Eric Cacciatore, Restaurant Unstoppable | 054 Insights for serving up restaurant excellence with Square | James Schonzeit, Square, Eric Cacciatore, Restaurant Unstoppable | 054 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode, 'Restaurant Unstoppable' host Eric Cacciatorre teams up with industry experts James Schonzeit from Square and D.J. Costantino from 7shifts to tackle the pressing challenges of staffing and technology in the restaurant world.

Through a series of insightful discussions, they cover key topics such as hiring and retaining staff, leveraging technology for better operations, and balancing tech with genuine hospitality. The conversation offers practical advice, highlighting how flexible scheduling, proper training, and effective management practices can improve staff retention and satisfaction. They explore the use of kiosks and other tech tools to streamline processes and enhance customer interactions without losing the essence of hospitality. Additionally, the episode underscores the value of actionable strategies, like gradual tech integration, to boost profitability and team engagement. Real-life examples and survey insights provide a roadmap for restaurant owners and managers to navigate modern challenges and thrive in an evolving industry.

00:00 Introduction and Housekeeping
00:57 Meet the Hosts
01:53 Technical Difficulties and Introductions
04:47 Discussion on Restaurant Technology
05:49 Staffing Challenges in the Restaurant Industry
06:31 Survey Insights on Employee Retention
12:59 The Role of Technology in Employee Management
14:26 Customer Experience and Technology
28:08 Discussing Final Trends
28:40 Employee Training and Technology
30:08 Empowering Staff Through Continuous Training
30:49 Leveraging Technology for Efficiency
31:36 Balancing Technology and Human Interaction
37:58 Addressing Staff Engagement and Retention
38:09 Q&A Session
38:47 Strategies for Improving Margins
48:27 Innovative Solutions for Staff Engagement
58:38 Closing Remarks

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode, 'Restaurant Unstoppable' host Eric Cacciatorre teams up with industry experts James Schonzeit from Square and D.J. Costantino from 7shifts to tackle the pressing challenges of staffing and technology in the restaurant world.

Through a series of insightful discussions, they cover key topics such as hiring and retaining staff, leveraging technology for better operations, and balancing tech with genuine hospitality. The conversation offers practical advice, highlighting how flexible scheduling, proper training, and effective management practices can improve staff retention and satisfaction. They explore the use of kiosks and other tech tools to streamline processes and enhance customer interactions without losing the essence of hospitality. Additionally, the episode underscores the value of actionable strategies, like gradual tech integration, to boost profitability and team engagement. Real-life examples and survey insights provide a roadmap for restaurant owners and managers to navigate modern challenges and thrive in an evolving industry.

00:00 Introduction and Housekeeping
00:57 Meet the Hosts
01:53 Technical Difficulties and Introductions
04:47 Discussion on Restaurant Technology
05:49 Staffing Challenges in the Restaurant Industry
06:31 Survey Insights on Employee Retention
12:59 The Role of Technology in Employee Management
14:26 Customer Experience and Technology
28:08 Discussing Final Trends
28:40 Employee Training and Technology
30:08 Empowering Staff Through Continuous Training
30:49 Leveraging Technology for Efficiency
31:36 Balancing Technology and Human Interaction
37:58 Addressing Staff Engagement and Retention
38:09 Q&A Session
38:47 Strategies for Improving Margins
48:27 Innovative Solutions for Staff Engagement
58:38 Closing Remarks

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15882418 Thu, 17 Oct 2024 12:00:00 -0400 3422 1 54 full false Building an a kitchen OS | Josh Sharkey, CEO of meez | 053 Building an a kitchen OS | Josh Sharkey, CEO of meez | 053 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool and culinary operating system. Josh shares his journey from a Michelin-starred chef to a tech entrepreneur. He discusses the motivation behind creating meez, driven by the loss of his recipe notebook and the need for a specialized tool for culinary professionals. Throughout the conversation, Josh elaborates on the challenges faced in transitioning to tech, the features of meez that enhance operational efficiency, and how it serves chefs and restaurant operators in maintaining consistency and profitability. Sharkey also highlights the importance of empowering teams with the right tools and maintaining a clear vision in business. Tune in for practical advice, real stories, and valuable insights into bridging creativity and profitability in the restaurant industry.

00:00 Introduction and Insight
00:29 Meet Josh Sharkey
01:21 The Birth of meez
03:03 Challenges and Solutions
05:42 Building the Company
08:30 Data and Recipe Management
22:47 Team Empowerment and Retention
27:12 Leadership and Vision
38:36 Exciting Developments
40:10 Conclusion and Farewell

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

This episode of the Pre Shift Podcast focuses on Josh Sharkey, the founder and CEO of meez, an innovative recipe tool and culinary operating system. Josh shares his journey from a Michelin-starred chef to a tech entrepreneur. He discusses the motivation behind creating meez, driven by the loss of his recipe notebook and the need for a specialized tool for culinary professionals. Throughout the conversation, Josh elaborates on the challenges faced in transitioning to tech, the features of meez that enhance operational efficiency, and how it serves chefs and restaurant operators in maintaining consistency and profitability. Sharkey also highlights the importance of empowering teams with the right tools and maintaining a clear vision in business. Tune in for practical advice, real stories, and valuable insights into bridging creativity and profitability in the restaurant industry.

00:00 Introduction and Insight
00:29 Meet Josh Sharkey
01:21 The Birth of meez
03:03 Challenges and Solutions
05:42 Building the Company
08:30 Data and Recipe Management
22:47 Team Empowerment and Retention
27:12 Leadership and Vision
38:36 Exciting Developments
40:10 Conclusion and Farewell

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15815960 Wed, 25 Sep 2024 15:00:00 -0400 2438 1 53 full false The small town soul behind Pizza Ranch | Ross Groeneweg, Pizza Ranch | 052 The small town soul behind Pizza Ranch | Ross Groeneweg, Pizza Ranch | 052 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode of the Pre Shift Podcast, host D.J. Costantino welcomes Ross Groeneweg, Chief People and Strategy Officer at Pizza Ranch. They discuss the history of the family-owned business, which started in 1981 and grew into a 218-location franchise. Ross explains the company's successful franchise model and the relationship between franchisees and corporate, ensuring a consistent employee experience. He shares his personal journey within Pizza Ranch, starting from high school, advancing through various positions, and eventually becoming a leader. Ross emphasizes Pizza Ranch's core values, vision, mission, and benefits of collaborative franchisee relationships and shared learnings. The episode concludes with a sneak peek at upcoming company initiatives, including a new wing night promotion.

00:00 Introduction to the Pre-Shift Podcast
00:18 Meet Ross Groenweg, Chief People and Strategy Officer at Pizza Ranch
01:13 The Origin Story of Pizza Ranch
02:55 Franchise Model and Corporate Partnership
04:06 Ross's Journey Through Pizza Ranch
07:15 Core Values and Vision of Pizza Ranch
09:10 Challenges and Strategies in Employee Retention
13:41 Collaborative Nature of Pizza Ranch Franchisees
15:14 Career Growth and Opportunities at Pizza Ranch
21:12 Future Plans and Exciting Initiatives
22:09 Conclusion and Farewell

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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode of the Pre Shift Podcast, host D.J. Costantino welcomes Ross Groeneweg, Chief People and Strategy Officer at Pizza Ranch. They discuss the history of the family-owned business, which started in 1981 and grew into a 218-location franchise. Ross explains the company's successful franchise model and the relationship between franchisees and corporate, ensuring a consistent employee experience. He shares his personal journey within Pizza Ranch, starting from high school, advancing through various positions, and eventually becoming a leader. Ross emphasizes Pizza Ranch's core values, vision, mission, and benefits of collaborative franchisee relationships and shared learnings. The episode concludes with a sneak peek at upcoming company initiatives, including a new wing night promotion.

00:00 Introduction to the Pre-Shift Podcast
00:18 Meet Ross Groenweg, Chief People and Strategy Officer at Pizza Ranch
01:13 The Origin Story of Pizza Ranch
02:55 Franchise Model and Corporate Partnership
04:06 Ross's Journey Through Pizza Ranch
07:15 Core Values and Vision of Pizza Ranch
09:10 Challenges and Strategies in Employee Retention
13:41 Collaborative Nature of Pizza Ranch Franchisees
15:14 Career Growth and Opportunities at Pizza Ranch
21:12 Future Plans and Exciting Initiatives
22:09 Conclusion and Farewell

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15656724 Wed, 28 Aug 2024 14:00:00 -0400 1363 1 52 full false Mastering the art of pizza and business | Mike Bausch, Andolini's | 051 Mastering the art of pizza and business | Mike Bausch, Andolini's | 051 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

Mike Bausch, a certified master pizzaiolo and the brains behind Andolini's Worldwide joins DJ Costantino on the Pre Shift Podcast.

In this episode, Mike shares his journey from aspiring Marine Corps officer to leading a 12-restaurant empire in Tulsa, Oklahoma. Recognized nationwide for their exceptional pizza, Andolini's success is attributed to a commitment to quality and a no-half-measures philosophy. Mike outlines his leadership and staff training techniques, explaining why he avoids the term 'family' in favor of a more professional 'team' dynamic. He also discusses his transition into becoming a mentor and educator for the restaurant industry through his Unsliced Restaurant System. Mike offers insights on cross-training staff, maintaining low attrition rates, and the importance of structured employee evaluations. The episode is packed with practical advice and actionable takeaways for building and sustaining a high-performing restaurant team.

Chapters

00:00 Introduction to the Pre-Shift Podcast

00:23 Meet Mike Bausch: The Pizza Mastermind

01:19 Mike's Journey: From Marine Corps to Pizza Empire

03:04 The Turning Point: Mentorship and Mastery

06:39 Expanding the Brand: Beyond Pizza

09:42 Building a High-Performing Team

15:55 Balancing Structure and Flexibility in Training

16:42 Maintaining Low Attrition Rates

18:34 Employee Feedback and Evaluation Process

21:03 Team Building and Andomania

23:12 Mike Bausch: Mentor and Educator

24:59 The Unsliced Course and Restaurant Systems

26:15 Engaging with the Restaurant Community

31:49 Future Plans and Exciting Developments

32:22 Conclusion and Farewell

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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

Mike Bausch, a certified master pizzaiolo and the brains behind Andolini's Worldwide joins DJ Costantino on the Pre Shift Podcast.

In this episode, Mike shares his journey from aspiring Marine Corps officer to leading a 12-restaurant empire in Tulsa, Oklahoma. Recognized nationwide for their exceptional pizza, Andolini's success is attributed to a commitment to quality and a no-half-measures philosophy. Mike outlines his leadership and staff training techniques, explaining why he avoids the term 'family' in favor of a more professional 'team' dynamic. He also discusses his transition into becoming a mentor and educator for the restaurant industry through his Unsliced Restaurant System. Mike offers insights on cross-training staff, maintaining low attrition rates, and the importance of structured employee evaluations. The episode is packed with practical advice and actionable takeaways for building and sustaining a high-performing restaurant team.

Chapters

00:00 Introduction to the Pre-Shift Podcast

00:23 Meet Mike Bausch: The Pizza Mastermind

01:19 Mike's Journey: From Marine Corps to Pizza Empire

03:04 The Turning Point: Mentorship and Mastery

06:39 Expanding the Brand: Beyond Pizza

09:42 Building a High-Performing Team

15:55 Balancing Structure and Flexibility in Training

16:42 Maintaining Low Attrition Rates

18:34 Employee Feedback and Evaluation Process

21:03 Team Building and Andomania

23:12 Mike Bausch: Mentor and Educator

24:59 The Unsliced Course and Restaurant Systems

26:15 Engaging with the Restaurant Community

31:49 Future Plans and Exciting Developments

32:22 Conclusion and Farewell

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15587948 Thu, 15 Aug 2024 09:00:00 -0400 1982 1 51 full false Building Chicago's Thattu | Margaret Pak, Chef/Owner | 050 Building Chicago's Thattu | Margaret Pak, Chef/Owner | 050 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In the latest episode of the Preshift Podcast, host D.J. Costantino chats with Margaret Pak, chef and co-owner of Thattu in Chicago. Pak shares her inspiring transition from corporate life to culinary arts, detailing her journey from selling spicy ketchup to opening a successful food stall and finally establishing an award-winning restaurant. The episode delves into her passion for Kerala cuisine, her experience with food pop-ups, and her innovative no-tip service model. Pak also discusses the significance of transparent menu pricing, equitable staff wages, and her future plans, including participating in prestigious culinary events and creating retail condiments.

00:00 Welcome to the Preshift Podcast

00:17 Meet Margaret Pak: Chef and Co-Owner of Thattu

01:13 From Corporate to Culinary: Margaret's Journey

02:38 Falling in Love with Kerala Cuisine

03:41 From Prep Cook to Pop-Up Success

07:23 The Birth of Thattu: From Food Stall to Restaurant

10:41 Navigating the Pandemic and Reassessing Plans

11:59 Reopening and Expanding Through Pop-Ups

17:15 Innovative Business Model: No Tips, No Service Charge

27:19 Building a Collaborative and Equitable Team

31:06 Advice for Aspiring Restaurateurs

36:42 What's Next for Thattu?

38:21 Closing Remarks and Thank You

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In the latest episode of the Preshift Podcast, host D.J. Costantino chats with Margaret Pak, chef and co-owner of Thattu in Chicago. Pak shares her inspiring transition from corporate life to culinary arts, detailing her journey from selling spicy ketchup to opening a successful food stall and finally establishing an award-winning restaurant. The episode delves into her passion for Kerala cuisine, her experience with food pop-ups, and her innovative no-tip service model. Pak also discusses the significance of transparent menu pricing, equitable staff wages, and her future plans, including participating in prestigious culinary events and creating retail condiments.

00:00 Welcome to the Preshift Podcast

00:17 Meet Margaret Pak: Chef and Co-Owner of Thattu

01:13 From Corporate to Culinary: Margaret's Journey

02:38 Falling in Love with Kerala Cuisine

03:41 From Prep Cook to Pop-Up Success

07:23 The Birth of Thattu: From Food Stall to Restaurant

10:41 Navigating the Pandemic and Reassessing Plans

11:59 Reopening and Expanding Through Pop-Ups

17:15 Innovative Business Model: No Tips, No Service Charge

27:19 Building a Collaborative and Equitable Team

31:06 Advice for Aspiring Restaurateurs

36:42 What's Next for Thattu?

38:21 Closing Remarks and Thank You

Send us Fan Mail

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15508228 Wed, 31 Jul 2024 10:00:00 -0400 2334 1 50 full true Fostering community and belonging in the restaurant biz | Ellen Yin, Founder of High Street Hospitality | 049 Fostering community and belonging in the restaurant biz | Ellen Yin, Founder of High Street Hospitality | 049 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode of the Pre-Shift Podcast, host DJ Costantino talks with Ellen Yin, founder and co-owner of High Street Hospitality Group. Ellen shares her journey from a high school summer job to running celebrated dining establishments. The discussion focuses on the importance of building a strong sense of community and belonging within her restaurants. Ellen emphasizes the significance of respecting and empowering employees and effective recruitment, training, and career development strategies. She also highlights the challenges and successes in maintaining a consistent and supportive team culture across multiple restaurant concepts.

00:00 Introduction to the Pre-Shift Podcast

00:14 Meet Ellen Yin: Founder of High Street Hospitality

01:14 Ellen's Journey into the Restaurant Industry

04:43 The Success and Longevity of Fork

06:55 Building a Strong Team Culture

14:00 Recruitment and Career Development Strategies

22:08 Challenges and Overcoming Obstacles

26:40 Future Goals and Exciting Developments

29:54 Conclusion and Final Thoughts

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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.

In this episode of the Pre-Shift Podcast, host DJ Costantino talks with Ellen Yin, founder and co-owner of High Street Hospitality Group. Ellen shares her journey from a high school summer job to running celebrated dining establishments. The discussion focuses on the importance of building a strong sense of community and belonging within her restaurants. Ellen emphasizes the significance of respecting and empowering employees and effective recruitment, training, and career development strategies. She also highlights the challenges and successes in maintaining a consistent and supportive team culture across multiple restaurant concepts.

00:00 Introduction to the Pre-Shift Podcast

00:14 Meet Ellen Yin: Founder of High Street Hospitality

01:14 Ellen's Journey into the Restaurant Industry

04:43 The Success and Longevity of Fork

06:55 Building a Strong Team Culture

14:00 Recruitment and Career Development Strategies

22:08 Challenges and Overcoming Obstacles

26:40 Future Goals and Exciting Developments

29:54 Conclusion and Final Thoughts

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15385664 Wed, 10 Jul 2024 14:00:00 -0400 1836 1 49 full false Rethinking Server Pay: The Commission Model Revolution with Zach Feinstein Rethinking Server Pay: The Commission Model Revolution with Zach Feinstein Traditional tipping is broken, but there's a better way to pay your restaurant staff. In this episode of The Pre-Shift Podcast, we talk with Zach Feinstein, CEO of The Feinstein Group, about the innovative compensation model transforming his Tampa Bay restaurants. Zach explains how implementing a 20% service charge coupled with a commission-based pay structure for servers has dramatically reduced turnover, improved front and back of house relationships, and enhanced the guest experience. Instead of hoping for generous strangers, servers earn a guaranteed commission on sales while still collecting additional gratuities. Meanwhile, kitchen staff benefit from higher wages funded by the redistributed server hourly pay. This compensation revolution isn't just about money—it's about creating stability for your team and consistency for your guests. If you're struggling with retention or looking for a more equitable pay structure, Zach's practical insights offer a roadmap to transform your restaurant's culture.

Resources

Connect with Zach Feinstein 🔗
Visit: The Living Room 🍽️
Visit: The Black Pearl 🦪
7shifts Restaurant Staff Retention Guide 📝

Chapters

  • 00:00 - Introduction to Zach Feinstein
  • 01:40 - The Feinstein Group's restaurant history
  • 03:08 - Why Zach developed a commission-based payment model
  • 05:27 - How the commission model works in practice
  • 08:57 - Customer response to the service charge approach
  • 11:04 - Benefits for servers: eliminating "table bias"
  • 15:21 - Improving front and back of house relationships
  • 17:50 - Competing with other industries for talent
  • 20:07 - Is this model right for every restaurant?
  • 23:42 - Getting started with a commission model
  • 24:42 - Lightning round: Training opportunities and inspirations

Send us Fan Mail

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More 7shifts
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Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Traditional tipping is broken, but there's a better way to pay your restaurant staff. In this episode of The Pre-Shift Podcast, we talk with Zach Feinstein, CEO of The Feinstein Group, about the innovative compensation model transforming his Tampa Bay restaurants. Zach explains how implementing a 20% service charge coupled with a commission-based pay structure for servers has dramatically reduced turnover, improved front and back of house relationships, and enhanced the guest experience. Instead of hoping for generous strangers, servers earn a guaranteed commission on sales while still collecting additional gratuities. Meanwhile, kitchen staff benefit from higher wages funded by the redistributed server hourly pay. This compensation revolution isn't just about money—it's about creating stability for your team and consistency for your guests. If you're struggling with retention or looking for a more equitable pay structure, Zach's practical insights offer a roadmap to transform your restaurant's culture.

Resources

Connect with Zach Feinstein 🔗
Visit: The Living Room 🍽️
Visit: The Black Pearl 🦪
7shifts Restaurant Staff Retention Guide 📝

Chapters

  • 00:00 - Introduction to Zach Feinstein
  • 01:40 - The Feinstein Group's restaurant history
  • 03:08 - Why Zach developed a commission-based payment model
  • 05:27 - How the commission model works in practice
  • 08:57 - Customer response to the service charge approach
  • 11:04 - Benefits for servers: eliminating "table bias"
  • 15:21 - Improving front and back of house relationships
  • 17:50 - Competing with other industries for talent
  • 20:07 - Is this model right for every restaurant?
  • 23:42 - Getting started with a commission model
  • 24:42 - Lightning round: Training opportunities and inspirations

Send us Fan Mail

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Follow on LinkedIn

More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15316714 Wed, 26 Jun 2024 18:00:00 -0400 1708 1 48 full false Leadership lessons from Felipe's Taqueria | Pike Howard, CEO | 047 Leadership lessons from Felipe's Taqueria | Pike Howard, CEO | 047 Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.

In this episode, Pike Howard, co-owner and finance and development director of Felipe's Taqueria, shares the history of the restaurant chain founded in 2006, inspired by Felipe Herrera. Pike emphasizes the significance of having a strong foundational playbook for growth, the importance of transparency and profit-sharing with leadership teams, and the role of consistent execution in a high inflationary environment. He cites influences like Danny Meyer’s book, Setting the Table, and Chick-fil-A’s operational focus. Howard stresses the need for non-defensiveness regarding feedback and aims to exceed profitability expectations.

Chapters
00:00 Introduction to Pike Howard and Felipe's Taqueria

00:09 Founding Story of Felipe's Taqueria

00:23 Growth Strategy and Operational Philosophy

01:11 Leadership and Transparency

01:16 Profit Sharing and Employee Engagement

01:42 Consistency and Adaptation in Operations

02:20 Commitment to Quality and Inspiration

02:49 Operational Excellence and Feedback

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.

In this episode, Pike Howard, co-owner and finance and development director of Felipe's Taqueria, shares the history of the restaurant chain founded in 2006, inspired by Felipe Herrera. Pike emphasizes the significance of having a strong foundational playbook for growth, the importance of transparency and profit-sharing with leadership teams, and the role of consistent execution in a high inflationary environment. He cites influences like Danny Meyer’s book, Setting the Table, and Chick-fil-A’s operational focus. Howard stresses the need for non-defensiveness regarding feedback and aims to exceed profitability expectations.

Chapters
00:00 Introduction to Pike Howard and Felipe's Taqueria

00:09 Founding Story of Felipe's Taqueria

00:23 Growth Strategy and Operational Philosophy

01:11 Leadership and Transparency

01:16 Profit Sharing and Employee Engagement

01:42 Consistency and Adaptation in Operations

02:20 Commitment to Quality and Inspiration

02:49 Operational Excellence and Feedback

Send us Fan Mail

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More 7shifts
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7shifts on YouTube
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15231424 Tue, 11 Jun 2024 10:00:00 -0400 2584 Entrepreneurship, Fast Casual Dining, Restaurant Management, Business Growth, Hospitality Industry, Leadership, Operational Strategy, Team Retention, Restaurant Technology, Family Business, COVID-19 Impact, Customer Experience, Profitability Strategies, E 1 47 full false The fight for psychological safety in food service | Hassel Aviles, Director of Not 9 to 5 | 046 The fight for psychological safety in food service | Hassel Aviles, Director of Not 9 to 5 | 046 The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Hassel Aviles, Founder and Director of Not 9 to 5.

Hassel Aviles has built a career in the hospitality and foodservice industry for over two decades working primarily in restaurants, event production and entrepreneurship. In 2018, after years of struggling with mental illness and trauma, Hassel was inspired to co-found Not 9 to 5, a non-profit that empowers foodservice service workers like herself. Hassel’s strategic planning abilities helped grow Not 9 to 5 from a series of workshops, panels and webinars into a global vehicle for change. Her work has contributed to a worldwide hospitality revolution to create work environments that are inclusive and proactive, rather than top-down and reactive. Hassel has used her experience, her social capital and intelligence to speak up for those without the power to make change. She is a visionary and deeply dedicated to revolutionizing the industry for the better.

**Free Mental Health Course of 7shifts Academy**

Topics Covered:

  • The contributors to poor mental health in the restaurant industry
  • Defining what psychological safety means for the restaurant industry and the signs that a restaurant isn't psychologically safe. 
  • The causes and identifiers of burnout in restaurant work.

Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Hassel Aviles, Founder and Director of Not 9 to 5.

Hassel Aviles has built a career in the hospitality and foodservice industry for over two decades working primarily in restaurants, event production and entrepreneurship. In 2018, after years of struggling with mental illness and trauma, Hassel was inspired to co-found Not 9 to 5, a non-profit that empowers foodservice service workers like herself. Hassel’s strategic planning abilities helped grow Not 9 to 5 from a series of workshops, panels and webinars into a global vehicle for change. Her work has contributed to a worldwide hospitality revolution to create work environments that are inclusive and proactive, rather than top-down and reactive. Hassel has used her experience, her social capital and intelligence to speak up for those without the power to make change. She is a visionary and deeply dedicated to revolutionizing the industry for the better.

**Free Mental Health Course of 7shifts Academy**

Topics Covered:

  • The contributors to poor mental health in the restaurant industry
  • Defining what psychological safety means for the restaurant industry and the signs that a restaurant isn't psychologically safe. 
  • The causes and identifiers of burnout in restaurant work.

Resources

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More 7shifts
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Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-15110093 Tue, 21 May 2024 14:00:00 -0400 1825 1 46 full false Tacos, tequila, and teamwork at Agave & Rye | Chris Britt, COO of Epic Brands | 045 Tacos, tequila, and teamwork at Agave & Rye | Chris Britt, COO of Epic Brands | 045 The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

In this episode, Chris Britt, Chief Operating Officer of Epic Restaurants, joins us.

For nearly five years, Chris has served in a leadership capacity at Agave & Rye, one of the fastest-growing restaurant concepts in the U.S. He has accumulated a diverse array of experiences since joining the Agave & Rye team in 2018, and through his expertise, Chris has helped continually grow the company into a now multi-brand restaurant group, touting such revered concepts as Agave & Rye, S.O.B. Steakhouse, Shindig Park—and the soon-to-be-unveiled, Trashy Dawg. Chris started as the GM of the original location in Covington, Kentucky, before taking the same position at Agave & Rye’s flagship location in Liberty Township, Ohio. Soon after, he was promoted to Regional Director, followed by a promotion to the Director of Operations role. Chris has been in his Chief Operating Officer role for more than a year, right in time for expansion plans in 2023.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

In this episode, Chris Britt, Chief Operating Officer of Epic Restaurants, joins us.

For nearly five years, Chris has served in a leadership capacity at Agave & Rye, one of the fastest-growing restaurant concepts in the U.S. He has accumulated a diverse array of experiences since joining the Agave & Rye team in 2018, and through his expertise, Chris has helped continually grow the company into a now multi-brand restaurant group, touting such revered concepts as Agave & Rye, S.O.B. Steakhouse, Shindig Park—and the soon-to-be-unveiled, Trashy Dawg. Chris started as the GM of the original location in Covington, Kentucky, before taking the same position at Agave & Rye’s flagship location in Liberty Township, Ohio. Soon after, he was promoted to Regional Director, followed by a promotion to the Director of Operations role. Chris has been in his Chief Operating Officer role for more than a year, right in time for expansion plans in 2023.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-14918876 Wed, 24 Apr 2024 06:00:00 -0400 2556 1 45 full false Making pay transparency work in restaurants | Stella Dennig, Co-Owner/GM of Daytrip | 044 Making pay transparency work in restaurants | Stella Dennig, Co-Owner/GM of Daytrip | 044 In this episode of the Pre-Shift podcast, host DJ dives deep into the intricacies of managing successful restaurant teams with Stella Denig, co-owner and GM of Daytrip Restaurant in Oakland, California. Stella shares insights on building a restaurant prioritizing pay equity, equitable compensation, and a strong internal culture. She discusses their unique business model, the challenges of introducing equitable systems, and the importance of legislative change in the industry. Stella also touches on the role of collective thinking in their operations and the exciting personal and professional changes coming up for her and Daytrip. This episode is a must-listen for anyone eager to learn about innovative practices in the hospitality industry.

00:00 Introduction to the Pre-Shift Podcast

00:12 Meet Stella Denig from Daytrip Restaurant

01:02 The Journey to Opening Daytrip

02:20 Innovative Business Model and Pay Equity

04:14 Service Charge and Employee Compensation

09:51 Open Pay and Hiring Practices

14:08 Collective Thinking and Team Culture

25:19 Advice for Aspiring Restaurateurs

29:19 Exciting Future Plans for Daytrip

30:52 Conclusion and Contact Information

Guest Bio
Stella Dennig (she/her) is the Co-Owner/GM of Daytrip, a fermentation-driven party of a restaurant in Oakland, CA. Core to Daytrip’s mission is to push toward a more equitable future for this industry and at the center of that, its workforce. Daytrip has been written up for its employment practices by publications like Bon Appetit, The New York Times, and the SF Chronicle. Daytrip was a Bon Appetit top 10 Best New Restaurant in America in 2023 and Co-Owner/Chef Finn Stern was a James Beard Semifinalist in 2024.

Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In this episode of the Pre-Shift podcast, host DJ dives deep into the intricacies of managing successful restaurant teams with Stella Denig, co-owner and GM of Daytrip Restaurant in Oakland, California. Stella shares insights on building a restaurant prioritizing pay equity, equitable compensation, and a strong internal culture. She discusses their unique business model, the challenges of introducing equitable systems, and the importance of legislative change in the industry. Stella also touches on the role of collective thinking in their operations and the exciting personal and professional changes coming up for her and Daytrip. This episode is a must-listen for anyone eager to learn about innovative practices in the hospitality industry.

00:00 Introduction to the Pre-Shift Podcast

00:12 Meet Stella Denig from Daytrip Restaurant

01:02 The Journey to Opening Daytrip

02:20 Innovative Business Model and Pay Equity

04:14 Service Charge and Employee Compensation

09:51 Open Pay and Hiring Practices

14:08 Collective Thinking and Team Culture

25:19 Advice for Aspiring Restaurateurs

29:19 Exciting Future Plans for Daytrip

30:52 Conclusion and Contact Information

Guest Bio
Stella Dennig (she/her) is the Co-Owner/GM of Daytrip, a fermentation-driven party of a restaurant in Oakland, CA. Core to Daytrip’s mission is to push toward a more equitable future for this industry and at the center of that, its workforce. Daytrip has been written up for its employment practices by publications like Bon Appetit, The New York Times, and the SF Chronicle. Daytrip was a Bon Appetit top 10 Best New Restaurant in America in 2023 and Co-Owner/Chef Finn Stern was a James Beard Semifinalist in 2024.

Resources

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More 7shifts
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Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-14827123 Thu, 04 Apr 2024 08:00:00 -0400 1904 1 44 full false How commission-based pay for servers transformed this restaurant | Chad Mackay, CEO of Fire and Vine Hospitality | 043 How commission-based pay for servers transformed this restaurant | Chad Mackay, CEO of Fire and Vine Hospitality | 043 The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Chad Mackay, CEO of Fire & Vine Hospitality in Seattle, WA.

Chad Mackay, CEO of Fire & Vine Hospitality, leads a multi-concept operator of full-service restaurants and oversees the successful Revelers Club loyalty program, boasting 80K members and contributing 30% to the company’s revenue since its 2011 inception. El Gaucho, the flagship concept founded in 1996, spans five locations, while Fire & Vine owns AQUA by El Gaucho, Aerlume, and the Witness Tree lounge. The Revelers Club extends to independently owned properties like Walla Walla Steak Co., Crossbuck Brewing, and Yellowhawk Resort in Walla Walla, WA. Drawing from two decades of hospitality expertise, Chad founded Brigado, a consulting and technology firm. He actively serves on Oracle's Customer Advisory Board for the Global Food and Beverage Industry Group and has held leadership roles in associations like the Washington Hospitality Association and Visit Seattle. Chad is a sought-after speaker on adapting compensation models for full-service restaurants in response to the $15 minimum wage.

Links
Fire & Vine Hospitality
Brigado

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Chad Mackay, CEO of Fire & Vine Hospitality in Seattle, WA.

Chad Mackay, CEO of Fire & Vine Hospitality, leads a multi-concept operator of full-service restaurants and oversees the successful Revelers Club loyalty program, boasting 80K members and contributing 30% to the company’s revenue since its 2011 inception. El Gaucho, the flagship concept founded in 1996, spans five locations, while Fire & Vine owns AQUA by El Gaucho, Aerlume, and the Witness Tree lounge. The Revelers Club extends to independently owned properties like Walla Walla Steak Co., Crossbuck Brewing, and Yellowhawk Resort in Walla Walla, WA. Drawing from two decades of hospitality expertise, Chad founded Brigado, a consulting and technology firm. He actively serves on Oracle's Customer Advisory Board for the Global Food and Beverage Industry Group and has held leadership roles in associations like the Washington Hospitality Association and Visit Seattle. Chad is a sought-after speaker on adapting compensation models for full-service restaurants in response to the $15 minimum wage.

Links
Fire & Vine Hospitality
Brigado

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-14093550 Tue, 05 Dec 2023 12:00:00 -0500 1442 1 43 full true How restaurants exist beyond four walls | Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings | 042 How restaurants exist beyond four walls | Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings | 042 The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings in Boston, Mass.

Irene Shiang Li co-founded Mei Mei in Boston in 2013 and built the brand around ethical, sustainable sourcing and fair and transparent employment practices, including open book management. Mei Mei is now a dumpling company and Irene is now building Prepshift, a tech-enabled coaching and workforce training firm. Prepshift focuses on aligning food business teams around their common goals and empowering them with education and transparency. Irene believes that in restaurants, everyone can win. She is a Zagat and Forbes 30 Under 30 honoree, six-time James Beard Foundation Rising Star Chef nominee, and 2022 James Beard Foundation Leadership Award winner. In 2023, Irene and her sister co-authored Perfectly Good Food: a totally achievable zero-waste approach to home cooking with W.W. Norton.

Additional Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host DJ Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings in Boston, Mass.

Irene Shiang Li co-founded Mei Mei in Boston in 2013 and built the brand around ethical, sustainable sourcing and fair and transparent employment practices, including open book management. Mei Mei is now a dumpling company and Irene is now building Prepshift, a tech-enabled coaching and workforce training firm. Prepshift focuses on aligning food business teams around their common goals and empowering them with education and transparency. Irene believes that in restaurants, everyone can win. She is a Zagat and Forbes 30 Under 30 honoree, six-time James Beard Foundation Rising Star Chef nominee, and 2022 James Beard Foundation Leadership Award winner. In 2023, Irene and her sister co-authored Perfectly Good Food: a totally achievable zero-waste approach to home cooking with W.W. Norton.

Additional Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-13883256 Tue, 31 Oct 2023 15:00:00 -0400 1444 2 13 full false Can open-book finance work for restaurants? | Ji Hye Kim, Chef/Owner at Miss Kim | 041 Can open-book finance work for restaurants? | Ji Hye Kim, Chef/Owner at Miss Kim | 041 The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host D.J. Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Ji Hye Kim, Chef/Owner of Miss Kim in Ann Arbor.

Ji Hye was awarded one of Food & Wine's Best New Chefs in 2021 and a multi-time James Beard Award semifinalist. She also advocates for fair wages in the hospitality industry, working with organizations like One Fair Wage to enact change. We get into how staff are paid above the industry average at Miss Kim, the tools Kim uses to get her teams engaged, and more.

Additional Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts is a deep dive into what it takes to run great restaurant teams. 

Host D.J. Costantino covers the restaurant industry with conversations featuring industry leaders and innovators sharing their business growth insights, backgrounds, and valuable lessons on running restaurant teams.

On this episode, we’re joined by Ji Hye Kim, Chef/Owner of Miss Kim in Ann Arbor.

Ji Hye was awarded one of Food & Wine's Best New Chefs in 2021 and a multi-time James Beard Award semifinalist. She also advocates for fair wages in the hospitality industry, working with organizations like One Fair Wage to enact change. We get into how staff are paid above the industry average at Miss Kim, the tools Kim uses to get her teams engaged, and more.

Additional Resources

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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-13750668 Wed, 11 Oct 2023 09:00:00 -0400 1515 1 41 full false How Lula Cafe stays ahead, 25 years in | Jason Hammel, Chef and Owner of Lula Cafe | 040 How Lula Cafe stays ahead, 25 years in | Jason Hammel, Chef and Owner of Lula Cafe | 040 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Jason Hammel, Chef and Owner of Lula Cafe

Guest Bio
Chef and owner Jason Hammel grew up in New Haven, CT and is the product of a tight Italian family. He studied writing at Brown University and then traveled in Italy where an accidental stay in an apartment above a produce market left a lasting impact and presaged his career as a chef. Upon returning to the U.S., he received his M.A. in English and moved to Chicago where he met his wife, musician and Lula co-founder, Amalea Tshilds. They live in Logan Square with their two children, Ismene and Cass.   

Hammel’s writing has appeared in Bon Appetit and Lucky Peach/MAD feed. He is currently working on a cookbook to be released by Phaidon.  


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Jason Hammel, Chef and Owner of Lula Cafe

Guest Bio
Chef and owner Jason Hammel grew up in New Haven, CT and is the product of a tight Italian family. He studied writing at Brown University and then traveled in Italy where an accidental stay in an apartment above a produce market left a lasting impact and presaged his career as a chef. Upon returning to the U.S., he received his M.A. in English and moved to Chicago where he met his wife, musician and Lula co-founder, Amalea Tshilds. They live in Logan Square with their two children, Ismene and Cass.   

Hammel’s writing has appeared in Bon Appetit and Lucky Peach/MAD feed. He is currently working on a cookbook to be released by Phaidon.  


Additional Resources

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-13138607 Fri, 30 Jun 2023 09:00:00 -0400 1137 2 11 full false Practical steps for a better staff experience | Kwini Reed, Poppy & Seed | 039 Practical steps for a better staff experience | Kwini Reed, Poppy & Seed | 039 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Kwini Reed, Co-owner of Poppy + Rose, Poppy & Seed, and Root of All Foods

Guest Bio

Kwini Reed is a Southern California native, wife, mother, and entrepreneur. She is the co-owner of brunch restaurant, Poppy + Rose in Downtown Los Angeles, Orange County dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed.

She and her husband Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine's “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) - among others.

She pioneers Poppy + Rose and Poppy & Seed's giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more. Kwini is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. 

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Kwini Reed, Co-owner of Poppy + Rose, Poppy & Seed, and Root of All Foods

Guest Bio

Kwini Reed is a Southern California native, wife, mother, and entrepreneur. She is the co-owner of brunch restaurant, Poppy + Rose in Downtown Los Angeles, Orange County dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed.

She and her husband Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine's “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) - among others.

She pioneers Poppy + Rose and Poppy & Seed's giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more. Kwini is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. 

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-13037961 Wed, 14 Jun 2023 09:00:00 -0400 1938 2 10 full false The QUESO code at Condado Tacos | Joe Kahn and Chris Artinian | 038 The QUESO code at Condado Tacos | Joe Kahn and Chris Artinian | 038 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Joe Kahn, Founder and CIO of Condado Tacos and Chris Artinian, CEO of Condado Tacos

Guest Bio
Joe Kahn is the Founder & Chief Innovation Officer at Condado Tacos. His passion for hospitality started at just 15 years old working at Sizzler and then Pizza Hut. Along the way, he learned to bartend and earned his first management position at The Outpost, a local Chicago venue. After decades of working in all aspects of the restaurant industry, Joe took the plunge to open his own restaurant—which failed. But instead of turning in his apron, he learned from his mistakes, borrowed money from his wife’s 401k, and founded Condado Tacos with several business partners. His focus on creating clean and craveable tacos in an environment that encourages creativity and community was a hit. By 2026, there will be 100 Condado Tacos restaurants! What’s Joe’s secret to success? Treating people well and really great tacos.

Chris Artinian serves as President & CEO at Condado Tacos. He has over 30 years of restaurant and retail experience with private and public companies and extensive experience in restaurant and consumer services. He first encountered Condado Tacos while working at The Beekman Group and loved the concept so much that he joined the company to help chart the brand’s meteoric growth because he has the chops. Chris previously held CEO titles at TooJay’s Gourmet Deli, Bakery & Restaurant, Smokey Bones Bar & Fire Grill, and Morton’s. He’s recognized by industry peers for his deep operational experience in developing winning strategies and exceptional teams. he also serves on the Board of Directors of Another Broken Egg, Ted’s Cafe Escondido, and Condado Tacos.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Joe Kahn, Founder and CIO of Condado Tacos and Chris Artinian, CEO of Condado Tacos

Guest Bio
Joe Kahn is the Founder & Chief Innovation Officer at Condado Tacos. His passion for hospitality started at just 15 years old working at Sizzler and then Pizza Hut. Along the way, he learned to bartend and earned his first management position at The Outpost, a local Chicago venue. After decades of working in all aspects of the restaurant industry, Joe took the plunge to open his own restaurant—which failed. But instead of turning in his apron, he learned from his mistakes, borrowed money from his wife’s 401k, and founded Condado Tacos with several business partners. His focus on creating clean and craveable tacos in an environment that encourages creativity and community was a hit. By 2026, there will be 100 Condado Tacos restaurants! What’s Joe’s secret to success? Treating people well and really great tacos.

Chris Artinian serves as President & CEO at Condado Tacos. He has over 30 years of restaurant and retail experience with private and public companies and extensive experience in restaurant and consumer services. He first encountered Condado Tacos while working at The Beekman Group and loved the concept so much that he joined the company to help chart the brand’s meteoric growth because he has the chops. Chris previously held CEO titles at TooJay’s Gourmet Deli, Bakery & Restaurant, Smokey Bones Bar & Fire Grill, and Morton’s. He’s recognized by industry peers for his deep operational experience in developing winning strategies and exceptional teams. he also serves on the Board of Directors of Another Broken Egg, Ted’s Cafe Escondido, and Condado Tacos.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12909990 Wed, 24 May 2023 10:00:00 -0400 1555 2 9 full false How Brasa redefines employee experience | Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen | 037 How Brasa redefines employee experience | Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen | 037 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen

Guest Bio
Michel Falcon is a restaurant entrepreneur, keynote speaker, and best selling author. His expertises are company culture, employee performance, and customer experience strategies. As the CEO & Founder of Brasa Peruvian Kitchen, he oversees all people and growth initiatives. Since August 2021, Brasa has succesfully opened three corporate-owned locations in Toronto, The company's next growth market in New York City in 2023.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen

Guest Bio
Michel Falcon is a restaurant entrepreneur, keynote speaker, and best selling author. His expertises are company culture, employee performance, and customer experience strategies. As the CEO & Founder of Brasa Peruvian Kitchen, he oversees all people and growth initiatives. Since August 2021, Brasa has succesfully opened three corporate-owned locations in Toronto, The company's next growth market in New York City in 2023.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12821792 Wed, 10 May 2023 09:00:00 -0400 2285 2 8 full true Managing Michelin-star restaurant teams | Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe Managing Michelin-star restaurant teams | Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe

Guest Bio

Champion of fair wages, equality and great food. James Beard nominated Atlanta restaurateur Ron Hsu envisions an industry where the workforce doesn't rely on the goodwill of customers and strives for changes to the way things have always been done.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe

Guest Bio

Champion of fair wages, equality and great food. James Beard nominated Atlanta restaurateur Ron Hsu envisions an industry where the workforce doesn't rely on the goodwill of customers and strives for changes to the way things have always been done.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12734850 Thu, 27 Apr 2023 12:00:00 -0400 1497 2 7 full true Fine dining to fried chicken success | Eric Huang, Chef/Owner of Peking House | 035 Fine dining to fried chicken success | Eric Huang, Chef/Owner of Peking House | 035 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Eric Huang, Owner of Pecking House

Guest Bio
Eric Huang grew up in a Chinese-American restaurant in New York, a very common tale in the Chinese diaspora. He is an amateur cellist turned subpar college student turned chef. Despite investing many years and taking on crushing student debt to become a college-educated professional, he would return to work in restaurants because that’s where he felt most at home. He has been cooking in New York City for the last decade, honing his craft at Michelin-starred institutions such as Cafe Boulud, Gramercy Tavern and most recently as a sous chef at Eleven Madison Park. His dream was to open his own restaurant that would challenge the Western world’s prejudices against Chinese cuisine, but he encountered a minor obstacle in the spring of 2020. With his family’s restaurant, Peking House, shuttered due to the pandemic, he stepped in to do what he could and started frying chicken and delivering it to New Yorkers trapped in their apartments. This became wildly more successful than anyone planned on it being and thus Pecking House was born. He is now a fried chicken dealer in a restaurant landscape figuring out its direction in the wake of the pandemic. He has fully embraced the fast-casual restaurant life because it's fun, it’s tasty and you can put food on disposable plates.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Eric Huang, Owner of Pecking House

Guest Bio
Eric Huang grew up in a Chinese-American restaurant in New York, a very common tale in the Chinese diaspora. He is an amateur cellist turned subpar college student turned chef. Despite investing many years and taking on crushing student debt to become a college-educated professional, he would return to work in restaurants because that’s where he felt most at home. He has been cooking in New York City for the last decade, honing his craft at Michelin-starred institutions such as Cafe Boulud, Gramercy Tavern and most recently as a sous chef at Eleven Madison Park. His dream was to open his own restaurant that would challenge the Western world’s prejudices against Chinese cuisine, but he encountered a minor obstacle in the spring of 2020. With his family’s restaurant, Peking House, shuttered due to the pandemic, he stepped in to do what he could and started frying chicken and delivering it to New Yorkers trapped in their apartments. This became wildly more successful than anyone planned on it being and thus Pecking House was born. He is now a fried chicken dealer in a restaurant landscape figuring out its direction in the wake of the pandemic. He has fully embraced the fast-casual restaurant life because it's fun, it’s tasty and you can put food on disposable plates.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12636729 Wed, 12 Apr 2023 10:00:00 -0400 1148 2 6 full true Conquering the front and back of house divide with equal pay scales | Katie Button, CEO / Co-Founder of KB Restaurants | 034 Conquering the front and back of house divide with equal pay scales | Katie Button, CEO / Co-Founder of KB Restaurants | 034 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.com


Guest Bio
Asheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network’s From The Source, a series exploring the origins and stories behind different ingredients.

Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.

In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Katie continues to challenge the industry standard throughout it all, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Katie Button, CEO / Co-Founder of Katie Button Restaurants:  Cúrate, La Bodega by Cúrate, Cúrate Trips, curateathome.com


Guest Bio
Asheville, North Carolina's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. A Southern chef with a scientific mind, Button honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open Cúrate Bar de Tapas with husband Felix Meana and her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate. Cúrate is part of the Katie Button Restaurants family, which includes Katie Button Media and Magnolia Network’s From The Source, a series exploring the origins and stories behind different ingredients.

Among her many accolades, chef Katie Button was featured as one of Food & Wine's 2015 Best New Chefs. Cúrate was named as one of the "40 Most Important Restaurants of the Past 40 Years" by Food & Wine and one of the "Most Important Restaurants of the Decade" by Esquire. In 2016, Button released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.

In 2022, the James Beard Foundation nominated Katie for a 2022 Best Chefs in America: Southeast award and Cúrate Bar de Tapas won the Outstanding Hospitality award. Katie continues to challenge the industry standard throughout it all, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. She also is an active participant in the James Beard Foundation's Impact programs and is currently serving on the Independent Restaurant Coalition's leadership team.   

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12533246 Wed, 29 Mar 2023 06:00:00 -0400 1453 1 34 full false Family matters in the restaurant business | Eric Scheffer, Scheffer Group | 033 Family matters in the restaurant business | Eric Scheffer, Scheffer Group | 033 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Eric Scheffer, Founder and CEO of Scheffer Group.

Here are some of the highlights:

  • How to treat your team like family and do it with sincerity
  • How Scheffer has kept staff around for years
  • What goes into the group's $1620 average annual spend on health and mental wellness benefits per staff member 
  • Why Eric's restaurants have a 3% kitchen appreciation fee
  • Leading with relentless generosity 

Guest Bio

Eric Scheffer has been a pioneer and key member of the Asheville food scene for over 20 years.

Originally from Brooklyn and raised on Long Island, Mr. Scheffer left behind a successful television and advertising career in L.A. to chase his true passions: food, wine, and people. After completely revamping The Savoy in 2000 to become one of the country’s preeminent fine dining restaurants—as well as put Asheville on the map as a restaurant destination—he went on to co-found AIR, the Asheville Independent Restaurant Association.

Among Mr. Scheffer’s numerous hospitality ventures are the creation of Dining Innovations, Asheville’s premiere catering & corporate events company, Bodega Gratia, a boutique Argentinian winery, and Victus World Imports, where he imported wines from Argentina, Spain, and France. He currently owns Vinnie’s Neighborhood Italian (voted best Italian restaurant in Asheville for 10 years in a row) and Jettie Rae’s Oyster House, which sit at number 2 and 3 on TripAdvisor’s best Asheville restaurants, respectively. With a slew of other concepts in the works, Mr. Scheffer is only just getting started.

With the Scheffer Group, he’s proud to showcase the culmination of his hospitality experience. “Relentless generosity brings us closer together,” he often says, and the spirit of that sentiment is easy to see in every project he tackles.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Eric Scheffer, Founder and CEO of Scheffer Group.

Here are some of the highlights:

  • How to treat your team like family and do it with sincerity
  • How Scheffer has kept staff around for years
  • What goes into the group's $1620 average annual spend on health and mental wellness benefits per staff member 
  • Why Eric's restaurants have a 3% kitchen appreciation fee
  • Leading with relentless generosity 

Guest Bio

Eric Scheffer has been a pioneer and key member of the Asheville food scene for over 20 years.

Originally from Brooklyn and raised on Long Island, Mr. Scheffer left behind a successful television and advertising career in L.A. to chase his true passions: food, wine, and people. After completely revamping The Savoy in 2000 to become one of the country’s preeminent fine dining restaurants—as well as put Asheville on the map as a restaurant destination—he went on to co-found AIR, the Asheville Independent Restaurant Association.

Among Mr. Scheffer’s numerous hospitality ventures are the creation of Dining Innovations, Asheville’s premiere catering & corporate events company, Bodega Gratia, a boutique Argentinian winery, and Victus World Imports, where he imported wines from Argentina, Spain, and France. He currently owns Vinnie’s Neighborhood Italian (voted best Italian restaurant in Asheville for 10 years in a row) and Jettie Rae’s Oyster House, which sit at number 2 and 3 on TripAdvisor’s best Asheville restaurants, respectively. With a slew of other concepts in the works, Mr. Scheffer is only just getting started.

With the Scheffer Group, he’s proud to showcase the culmination of his hospitality experience. “Relentless generosity brings us closer together,” he often says, and the spirit of that sentiment is easy to see in every project he tackles.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-12409505 Fri, 10 Mar 2023 09:00:00 -0500 732 1 33 full false The dynamic culture of care that drives 7leaves | Newton Hoang, 7leaves | 032 The dynamic culture of care that drives 7leaves | Newton Hoang, 7leaves | 032 The Pre-Shift Podcast presented by 7shifts (formerly The Restaurant Growth Podcast) breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Newton Hoang, Director of Marketing & IT at 7 Leaves Cafe. Here are some of the highlights:

  • How your customers and employees are a reflection of one another
  • 7 Leaves’ foray into mobile ordering
  • Building a Culture of Care that keep employees engaged and boosts retention
  • How technology can help make all of the above easier

Guest Bio
Newton Hoang is a: Marketing and IT unicorn. 25+ year food and beverage industry purist. Straight shooter with a side of empathy. Servant leader. Girl dad first, everything else second.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts (formerly The Restaurant Growth Podcast) breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Newton Hoang, Director of Marketing & IT at 7 Leaves Cafe. Here are some of the highlights:

  • How your customers and employees are a reflection of one another
  • 7 Leaves’ foray into mobile ordering
  • Building a Culture of Care that keep employees engaged and boosts retention
  • How technology can help make all of the above easier

Guest Bio
Newton Hoang is a: Marketing and IT unicorn. 25+ year food and beverage industry purist. Straight shooter with a side of empathy. Servant leader. Girl dad first, everything else second.


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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12320413 Fri, 24 Feb 2023 08:00:00 -0500 1398 1 32 full false Crafting careers in restaurants | Kelly Phillips, Destination Unknown Restaurants | 031 Crafting careers in restaurants | Kelly Phillips, Destination Unknown Restaurants | 031 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Kelly Phillips, Founder of Destination Unknown Restaurants. Here are some of the highlights:

  • How Kelly started her businesses
  • The decision to put many of her staff on a salary
  • The impact that salaries have had on the team dynamic
  • Why salaried roles in restaurants aren’t all that radical
  • And how you can explore new comp strategies at your restaurant

Guest Bio
Kelly is Founder and Partner in Destination Unknown Restaurants, which is known across DC for Ghostburger (2020, 2022), Taqueria Las Gemelas (2021), and Destino (2021). Recent career accomplishments for Kelly include welcoming President Biden into Taqueria Las Gemelas for Cinco de Mayo shortly after the concept's opening, being part of the 2021 RAMMY winning team for the restaurant group's nomination in multiple categories, and landing on Washington Business Journal's 40 Under 40 2022 list and FSR's 2022 "Rising Stars" list. Kelly was also an integral part of the leadership team that transformed Las Gemelas Cocina Mexicana into Destino in December 2021. It reopened to glowing feedback from guests for their ambitious rustic Mexican fare. Shortly thereafter, Destino landed on Washingtonian Magazine's competitive list of the top 25 Best New Restaurants that opened during the pandemic alongside sister restaurant, Las Gemelas. In late summer 2022, Kelly also transitioned her first restaurant, Espita, into Ghostburger's first standalone concept in a full circle moment for the award-winning pandemic pop-up that began in Espita's Mexican kitchen. Across all of these concepts, Kelly has implemented a living wage at all of her restaurants and eliminated tipping, which she hopes will show other restaurateurs that reevaluating your wage structure is possible, and may even make your restaurant more successful. 

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Kelly Phillips, Founder of Destination Unknown Restaurants. Here are some of the highlights:

  • How Kelly started her businesses
  • The decision to put many of her staff on a salary
  • The impact that salaries have had on the team dynamic
  • Why salaried roles in restaurants aren’t all that radical
  • And how you can explore new comp strategies at your restaurant

Guest Bio
Kelly is Founder and Partner in Destination Unknown Restaurants, which is known across DC for Ghostburger (2020, 2022), Taqueria Las Gemelas (2021), and Destino (2021). Recent career accomplishments for Kelly include welcoming President Biden into Taqueria Las Gemelas for Cinco de Mayo shortly after the concept's opening, being part of the 2021 RAMMY winning team for the restaurant group's nomination in multiple categories, and landing on Washington Business Journal's 40 Under 40 2022 list and FSR's 2022 "Rising Stars" list. Kelly was also an integral part of the leadership team that transformed Las Gemelas Cocina Mexicana into Destino in December 2021. It reopened to glowing feedback from guests for their ambitious rustic Mexican fare. Shortly thereafter, Destino landed on Washingtonian Magazine's competitive list of the top 25 Best New Restaurants that opened during the pandemic alongside sister restaurant, Las Gemelas. In late summer 2022, Kelly also transitioned her first restaurant, Espita, into Ghostburger's first standalone concept in a full circle moment for the award-winning pandemic pop-up that began in Espita's Mexican kitchen. Across all of these concepts, Kelly has implemented a living wage at all of her restaurants and eliminated tipping, which she hopes will show other restaurateurs that reevaluating your wage structure is possible, and may even make your restaurant more successful. 

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12177446 Wed, 08 Feb 2023 06:00:00 -0500 994 1 31 full false Inside Bartaco's game-changing growth strategies | Anthony Valletta, President of bartaco | 030 Inside Bartaco's game-changing growth strategies | Anthony Valletta, President of bartaco | 030 The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Anthony Valletta, President of bartaco. Here are some of the highlights:

  • How the restaurant industry has changed over Anthony’s decade-long career 
  • Bartaco’s heavy lean-in on technology
  • The unique approach to training and career development
  • Bartaco’s radical wage structure
  • And how all of those practices have bartaco poised for growth in 2023

About Anthony Valletta

Anthony Valletta is a restaurant and hospitality industry veteran with over 20 years of experience and deep knowledge in growing brands both big and small. Throughout his career, Valletta has opened two dozen restaurants with varying concepts. He currently serves as the President of bartaco, the upscale street food restaurant brand with a coastal vibe in a relaxed environment, and was previously the Company’s SVP of Operations. As President, Anthony is focused on helping bartaco grow while deepening its ties to local communities by creating jobs with growth opportunities. Prior to joining the bartaco team, Valletta served as Chief Operating Officer at restaurant tech concept, Birdcall. Other previous roles include Chief Operating Officer at fine dining concept Michael Mina in San Francisco, as well as Director of Operations at Del Frisco’s Restaurant Group, where he oversaw locations in Chicago, Denver, New York City, Washington D.C., and Boston.

Anthony is passionate about humanitarianism and has been named Humanitarian of the Year twice, once in 2014 by the Greg Hill Foundation and again in 2018 by March of Dimes. He received his Bachelor of Hospitality Administration and Hospitality Administration/Management from Boston University.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Pre-Shift Podcast presented by 7shifts breaks down everything you’ve ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. 

On this episode, we’re joined by Anthony Valletta, President of bartaco. Here are some of the highlights:

  • How the restaurant industry has changed over Anthony’s decade-long career 
  • Bartaco’s heavy lean-in on technology
  • The unique approach to training and career development
  • Bartaco’s radical wage structure
  • And how all of those practices have bartaco poised for growth in 2023

About Anthony Valletta

Anthony Valletta is a restaurant and hospitality industry veteran with over 20 years of experience and deep knowledge in growing brands both big and small. Throughout his career, Valletta has opened two dozen restaurants with varying concepts. He currently serves as the President of bartaco, the upscale street food restaurant brand with a coastal vibe in a relaxed environment, and was previously the Company’s SVP of Operations. As President, Anthony is focused on helping bartaco grow while deepening its ties to local communities by creating jobs with growth opportunities. Prior to joining the bartaco team, Valletta served as Chief Operating Officer at restaurant tech concept, Birdcall. Other previous roles include Chief Operating Officer at fine dining concept Michael Mina in San Francisco, as well as Director of Operations at Del Frisco’s Restaurant Group, where he oversaw locations in Chicago, Denver, New York City, Washington D.C., and Boston.

Anthony is passionate about humanitarianism and has been named Humanitarian of the Year twice, once in 2014 by the Greg Hill Foundation and again in 2018 by March of Dimes. He received his Bachelor of Hospitality Administration and Hospitality Administration/Management from Boston University.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-12076429 Wed, 25 Jan 2023 06:00:00 -0500 1258 1 30 full false Creating culture that attracts and retains | Danny Meyer + Jordan Boesch | 029 Creating culture that attracts and retains | Danny Meyer + Jordan Boesch | 029 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you create a restaurant culture that attracts staff and retains them?

We asked someone who’s done it—the one and only Danny Meyer.

Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.

Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it’s built, and how to use servant leadership, a lot of ground was covered. 

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.



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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you create a restaurant culture that attracts staff and retains them?

We asked someone who’s done it—the one and only Danny Meyer.

Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments, which invests in companies that serve the hospitality space.

Danny joined 7shifts CEO, Jordan Boesch, for a talk hosted by Danny Klein of Food News Media. From what culture is, to how it’s built, and how to use servant leadership, a lot of ground was covered. 

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.



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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-11202804 Tue, 30 Aug 2022 09:00:00 -0400 3385 1 29 full false How do you know when things need to change? | Adam Lamb, Chef Life | 028 How do you know when things need to change? | Adam Lamb, Chef Life | 028 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The restaurant business is notorious for being a tough one to work in. And for decades, it has been. But we’re at an inflection point—and restaurant leaders are rethinking what it means to be a part of this industry right now. A better work environment is here, and for guys like Adam Lamb, it’s a long time coming.

Adam and I sat down to discuss his career as a chef, when he realized that things needed to change, and how he’s begun to do just that from his position as a leader. We also chat about what the new kitchen culture looks like, and how we can achieve it.

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The restaurant business is notorious for being a tough one to work in. And for decades, it has been. But we’re at an inflection point—and restaurant leaders are rethinking what it means to be a part of this industry right now. A better work environment is here, and for guys like Adam Lamb, it’s a long time coming.

Adam and I sat down to discuss his career as a chef, when he realized that things needed to change, and how he’s begun to do just that from his position as a leader. We also chat about what the new kitchen culture looks like, and how we can achieve it.

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Adam Lamb Buzzsprout-11143179 Tue, 16 Aug 2022 06:00:00 -0400 2763 1 28 full false How Chris Smith scaled Zunzi's with kickass culture | Chris Smith, Zunzi's | 027 How Chris Smith scaled Zunzi's with kickass culture | Chris Smith, Zunzi's | 027 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Zunzi’s has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. 

In this episode, we chat with Chris about the culture at Zunzi’s and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. 

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters

00:00 Introduction
09:05 Zunzi's "Shit Yeah!" Culture
13:35 The purpose behind the culture
18:28 Maintaining the culture
26:24 Setting Culture KPIs
33:39 Finding your own culture + purpose

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Zunzi’s has one promise: to make everyone walk away saying “Shit Yeah!” Chris Smith, alongside his role as CEO, is the protector of that promise. 

In this episode, we chat with Chris about the culture at Zunzi’s and Zunzibar: the why behind it, how they maintain it, and what they hope it will do for their guests, community, and most importantly, their team. 

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters

00:00 Introduction
09:05 Zunzi's "Shit Yeah!" Culture
13:35 The purpose behind the culture
18:28 Maintaining the culture
26:24 Setting Culture KPIs
33:39 Finding your own culture + purpose

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Chris Smith Buzzsprout-11068517 Tue, 02 Aug 2022 10:00:00 -0400 2360 1 27 full false The journey of Amelie Kang and dry pot cuisine | Amelie Kang, MáLà Project NYC | 026 The journey of Amelie Kang and dry pot cuisine | Amelie Kang, MáLà Project NYC | 026 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

On the latest episode of the show, we are joined by Amelie Kang, the owner of MáLà Project in New York City.

Amelie opened the first location of her restaurant at the young age of 23—and has learned a lot of lessons along the way. Amelie takes us through: 

  • How her role (and team!) has changed as they've expanded to three locations
  • Her team’s people-first approach to employee management
  • Hopes for the future of the restaurant business
  • What to order in your Szechuan dry pot
  • And more!

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:13 Meet Amie Kang: From Culinary School to Restaurant Owner
02:12 The Concept of Dry Pot Cuisine
05:03 Challenges and Learnings from Opening the First Restaurant
06:45 Scaling Up: From One Location to Multiple
08:27 Adapting to the Pandemic and Evolving Operations
10:49 Leadership and Team Development
17:13 Addressing the Labor Shortage and Employee Retention
22:59 Future Plans and Exciting Developments
25:19 Conclusion and Final Thoughts

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

On the latest episode of the show, we are joined by Amelie Kang, the owner of MáLà Project in New York City.

Amelie opened the first location of her restaurant at the young age of 23—and has learned a lot of lessons along the way. Amelie takes us through: 

  • How her role (and team!) has changed as they've expanded to three locations
  • Her team’s people-first approach to employee management
  • Hopes for the future of the restaurant business
  • What to order in your Szechuan dry pot
  • And more!

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:13 Meet Amie Kang: From Culinary School to Restaurant Owner
02:12 The Concept of Dry Pot Cuisine
05:03 Challenges and Learnings from Opening the First Restaurant
06:45 Scaling Up: From One Location to Multiple
08:27 Adapting to the Pandemic and Evolving Operations
10:49 Leadership and Team Development
17:13 Addressing the Labor Shortage and Employee Retention
22:59 Future Plans and Exciting Developments
25:19 Conclusion and Final Thoughts

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More 7shifts
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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10999579 Wed, 20 Jul 2022 10:00:00 -0400 1590 1 26 full false A roadmap for repeat customers | Matt Plapp, America's Best Restaurants | 025 A roadmap for repeat customers | Matt Plapp, America's Best Restaurants | 025 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Matt Plapp and his team have been to more restaurants than anyone. Since 2021, they’ve taken cross country to visit and document America’s best independent restaurants. And they’ve learned what separates successful restaurants from struggling ones. 

Matt joins us on the Restaurant Growth Podcast to chat about:

  • His career in radio advertising to restaurant marketing
  • What 90 to 95% or restaurant are not doing—but should be
  • A ton of creative ways to collect customer data 
  • The importance of storytelling
  • Whether or not Matt has taken his van to Hawaii
  • And more!

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Meet Matt Plapp
First, I’m a husband to Christy for the past 20 years, then a father to Paige & Cole. Next I’m an AVID marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. I’ve owned my marketing firm since 2008 and since then we’ve helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 our main focus has been to help independent restaurants and today we help restaurants all over the country.

I commonly get asked, “Matt what do you do”?

#1 I’m the CEO of America’s Best Restaurants. We help independent restaurants tell their stories, acquire customers and build sales momentum.

#2 I’ve written 3 books on restaurant marketing and my 4th is coming out late 2023

#3 I’ve personally traveled to over 1,000 restaurants to understand what works and what doesn’t, when it comes to restaurant marketing. CLICK HERE to see what I learned on that path.

#4 I’m the host of two podcasts. MPTV is my podcast talking to restaurant owners and fellow entrepreneurs. Restaurant Expert Roundup is the 2nd podcast where I interview authors and influencers in the restaurant business.

At the end of the day, I exist to help independent restaurant owners WIN! And this didn’t start yesterday. It started in 1999 when I first started helping restaurants working for WGRR 103.5 with radio advertising. By 2008 I had become an accidental expert in digital marketing and turned my attention to consulting. Fast forward to 2015 and I’d created an online marketing strategy that helped restaurants FINALLY see results with their marketing and build their customer database like never before.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Matt Plapp and his team have been to more restaurants than anyone. Since 2021, they’ve taken cross country to visit and document America’s best independent restaurants. And they’ve learned what separates successful restaurants from struggling ones. 

Matt joins us on the Restaurant Growth Podcast to chat about:

  • His career in radio advertising to restaurant marketing
  • What 90 to 95% or restaurant are not doing—but should be
  • A ton of creative ways to collect customer data 
  • The importance of storytelling
  • Whether or not Matt has taken his van to Hawaii
  • And more!

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Meet Matt Plapp
First, I’m a husband to Christy for the past 20 years, then a father to Paige & Cole. Next I’m an AVID marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. I’ve owned my marketing firm since 2008 and since then we’ve helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 our main focus has been to help independent restaurants and today we help restaurants all over the country.

I commonly get asked, “Matt what do you do”?

#1 I’m the CEO of America’s Best Restaurants. We help independent restaurants tell their stories, acquire customers and build sales momentum.

#2 I’ve written 3 books on restaurant marketing and my 4th is coming out late 2023

#3 I’ve personally traveled to over 1,000 restaurants to understand what works and what doesn’t, when it comes to restaurant marketing. CLICK HERE to see what I learned on that path.

#4 I’m the host of two podcasts. MPTV is my podcast talking to restaurant owners and fellow entrepreneurs. Restaurant Expert Roundup is the 2nd podcast where I interview authors and influencers in the restaurant business.

At the end of the day, I exist to help independent restaurant owners WIN! And this didn’t start yesterday. It started in 1999 when I first started helping restaurants working for WGRR 103.5 with radio advertising. By 2008 I had become an accidental expert in digital marketing and turned my attention to consulting. Fast forward to 2015 and I’d created an online marketing strategy that helped restaurants FINALLY see results with their marketing and build their customer database like never before.

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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
Follow us on TikTok
Read the 7shifts Blog

About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10871167 Tue, 05 Jul 2022 06:00:00 -0400 3124 1 25 full false Inside the tech that drives Carl's Jr. & Hardees | Phil Crawford, CKE Restaurants | 022 Inside the tech that drives Carl's Jr. & Hardees | Phil Crawford, CKE Restaurants | 022 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Customer loyalty has come a long way from the paper punch card. Now it seems like every restaurant has their own app, their own loyalty programs, and their own way to reward customers and keep them coming back.

We’re joined on this episode by Phil Crawford, the chief technology officer of CKE brands, better known as the parent of Carl's Jr. & Hardees. And we’re talking all things customer loyalty tech. We get into:

  • Why digital loyalty programs are so essential right now
  • What type of rewards programs are driving guest satisfaction
  • How to use tech to enhance the customer experience—without replacing the human element
  • The tech that will be common for restaurants in 2032

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:48 Meet Phil Crawford: From Carl's Jr. to CTO
02:13 Phil's Journey into Restaurant Technology
04:00 Current Role and Responsibilities at CKE
07:10 The Evolution of Loyalty Programs
12:06 Benefits and Challenges of Loyalty Programs
17:28 Future of Technology in Restaurants
18:18 Embracing Technology in Restaurants
19:26 The Role of Loyalty Programs
21:40 AI and Robotics in Drive-Throughs
24:27 Future of Restaurant Technology
29:38 Global Perspectives on Tech Adoption
31:25 Exciting Innovations on the Horizon
37:35 Conclusion and Final Thoughts

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Customer loyalty has come a long way from the paper punch card. Now it seems like every restaurant has their own app, their own loyalty programs, and their own way to reward customers and keep them coming back.

We’re joined on this episode by Phil Crawford, the chief technology officer of CKE brands, better known as the parent of Carl's Jr. & Hardees. And we’re talking all things customer loyalty tech. We get into:

  • Why digital loyalty programs are so essential right now
  • What type of rewards programs are driving guest satisfaction
  • How to use tech to enhance the customer experience—without replacing the human element
  • The tech that will be common for restaurants in 2032

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:48 Meet Phil Crawford: From Carl's Jr. to CTO
02:13 Phil's Journey into Restaurant Technology
04:00 Current Role and Responsibilities at CKE
07:10 The Evolution of Loyalty Programs
12:06 Benefits and Challenges of Loyalty Programs
17:28 Future of Technology in Restaurants
18:18 Embracing Technology in Restaurants
19:26 The Role of Loyalty Programs
21:40 AI and Robotics in Drive-Throughs
24:27 Future of Restaurant Technology
29:38 Global Perspectives on Tech Adoption
31:25 Exciting Innovations on the Horizon
37:35 Conclusion and Final Thoughts

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More 7shifts
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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10725601 Mon, 06 Jun 2022 06:00:00 -0400 2330 1 22 full false Franchise dreams and bus tub discoveries | Mijo Alanis, Beyond Juicery | 021 Franchise dreams and bus tub discoveries | Mijo Alanis, Beyond Juicery | 021 This episode was originally published as part of the Restaurant Growth Podcast. As of January 2023, it has been rebranded as part of The Pre-Shift Podcast. The information presented may no longer be up-to-date and may differ from the viewpoints and insights on The Pre-Shift Podcast.

How do you stay on the pulse of what customers want? By paying close attention. 

Mijo Alanis has found success in his career by staying ahead of the curve—opening a juice and smoothie shop long before they were as ubiquitous as they are now. Mijo tells the story of Beyond Juicery from the beginning of his career, how they’ve grown through franchising, and the “bus tub” moments that have helped him give people what they want.

In this episode, we cover:

  • The moment that Mijo Alanis and his wife, Pam Vivio, decided to start a juice bar
  • Beyond Juciery + Eatery’s early days
  • Expansion through franchising
  • How to step away from the day-to-day as you grow
  • The “bus tub” moments that give you customer insights

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:14 Meet My Joe Atlantis: Founder of Beyond Juicery and Eatery
01:15 Early Career and Lessons Learned
07:53 The Birth of Beyond Juicery
15:10 Franchising and Expansion
23:02 Employee Engagement and Customer Experience
33:32 Future of Food Transparency
35:49 Conclusion and Contact Information

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. As of January 2023, it has been rebranded as part of The Pre-Shift Podcast. The information presented may no longer be up-to-date and may differ from the viewpoints and insights on The Pre-Shift Podcast.

How do you stay on the pulse of what customers want? By paying close attention. 

Mijo Alanis has found success in his career by staying ahead of the curve—opening a juice and smoothie shop long before they were as ubiquitous as they are now. Mijo tells the story of Beyond Juicery from the beginning of his career, how they’ve grown through franchising, and the “bus tub” moments that have helped him give people what they want.

In this episode, we cover:

  • The moment that Mijo Alanis and his wife, Pam Vivio, decided to start a juice bar
  • Beyond Juciery + Eatery’s early days
  • Expansion through franchising
  • How to step away from the day-to-day as you grow
  • The “bus tub” moments that give you customer insights

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Chapters
00:00 Introduction to the Restaurant Growth Podcast
00:14 Meet My Joe Atlantis: Founder of Beyond Juicery and Eatery
01:15 Early Career and Lessons Learned
07:53 The Birth of Beyond Juicery
15:10 Franchising and Expansion
23:02 Employee Engagement and Customer Experience
33:32 Future of Food Transparency
35:49 Conclusion and Contact Information

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More 7shifts
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-10674680 Tue, 24 May 2022 14:00:00 -0400 2209 1 21 full false The restaurant trends that defined 2022 | Danny Klein, Food News Media | 020 The restaurant trends that defined 2022 | Danny Klein, Food News Media | 020 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

As editor at Food News Media, Danny Klein has a 30,000-foot view of everything that's going on in our industry. So from curbside pickup to QR codes, to the labor shortage to loyalty, Danny has a ton of thoughts to share. It's an episode that's just packed with breakdowns, some hot takes, and knowledge bombs that you can take back to your teams.

In this episode, we cover:

  • The different challenges facing both major brands and independents after the pandemic
  • What advantages that independents have right now
  • Emerging trends like the “next-gen casual” restaurant 
  • Pandemic trends that will last—and what won’t (hint: QR codes)

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Meet Danny Klein

Danny Klein is the Editorial Director at Food News Media, publisher of QSR and FSR magazines. A graduate of the University of Florida College of Journalism and Communications, Danny spent more than a decade covering high school, college, and professional sports throughout Florida before joining Food News Media as the associate editor of FSR magazine in 2015. 

Big Ideas 

There is a ton of opportunity for independent diners to leverage loyalty programs

“How can you create a community of loyal diners, who you're giving them a reason to come back. And for independents, that opportunity is as big, or if not greater than it is for quick service, because you tend to have really loyal, guests, you have people who I've talked to, people who go to the same local place three or four times a week and have been doing it for years. It's generational and they've passed it down.

Maybe it's a texting program, maybe it's an email program, but just what are ways that you can offer that person something to join where you're constantly communicating with them, letting them know what's happening, giving them options to support you. And so I think there's a there's a lot of white space there.”

“Next-gen Casual” restaurants are an emerging trend

“So what this essentially is, is a combination of those two worlds, because you have a section of chains, basically in the full service space.

They operate in and live the world of being an independent restaurant and how they look inside the type of food that they offer yet. They are mid-size and they're growing. So they kind of are able to handle what's happening yet at the same time. Give the consumer what they want, and also deliver on some convenience and tech things that are out of reach for a lot of independence from a financial standpoint.”

Examples of next-gen casual restaurants mentioned are Walk-On’s Sports Bistreax and Agave & Rye.

The brands that make employee experience better will surge to the forefront

“If you could tell [employees], ‘you can work, pick your hours, you could be flexible. You have the ability to work whatever shifts you want to work around whatever you're doing outside of working here.’ [Or,] ‘we understand it's a one-stop for you,’ or, ‘Hey, look, if you work here for a year, we'll give you this, and then you can become a GM, and you'd be making six figures.’ All that kind of stuff, I think, is sort of surging to the forefront.”

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

As editor at Food News Media, Danny Klein has a 30,000-foot view of everything that's going on in our industry. So from curbside pickup to QR codes, to the labor shortage to loyalty, Danny has a ton of thoughts to share. It's an episode that's just packed with breakdowns, some hot takes, and knowledge bombs that you can take back to your teams.

In this episode, we cover:

  • The different challenges facing both major brands and independents after the pandemic
  • What advantages that independents have right now
  • Emerging trends like the “next-gen casual” restaurant 
  • Pandemic trends that will last—and what won’t (hint: QR codes)

The Restaurant Growth Podcast is presented by 7shifts and hosted by DJ Costantino.

Meet Danny Klein

Danny Klein is the Editorial Director at Food News Media, publisher of QSR and FSR magazines. A graduate of the University of Florida College of Journalism and Communications, Danny spent more than a decade covering high school, college, and professional sports throughout Florida before joining Food News Media as the associate editor of FSR magazine in 2015. 

Big Ideas 

There is a ton of opportunity for independent diners to leverage loyalty programs

“How can you create a community of loyal diners, who you're giving them a reason to come back. And for independents, that opportunity is as big, or if not greater than it is for quick service, because you tend to have really loyal, guests, you have people who I've talked to, people who go to the same local place three or four times a week and have been doing it for years. It's generational and they've passed it down.

Maybe it's a texting program, maybe it's an email program, but just what are ways that you can offer that person something to join where you're constantly communicating with them, letting them know what's happening, giving them options to support you. And so I think there's a there's a lot of white space there.”

“Next-gen Casual” restaurants are an emerging trend

“So what this essentially is, is a combination of those two worlds, because you have a section of chains, basically in the full service space.

They operate in and live the world of being an independent restaurant and how they look inside the type of food that they offer yet. They are mid-size and they're growing. So they kind of are able to handle what's happening yet at the same time. Give the consumer what they want, and also deliver on some convenience and tech things that are out of reach for a lot of independence from a financial standpoint.”

Examples of next-gen casual restaurants mentioned are Walk-On’s Sports Bistreax and Agave & Rye.

The brands that make employee experience better will surge to the forefront

“If you could tell [employees], ‘you can work, pick your hours, you could be flexible. You have the ability to work whatever shifts you want to work around whatever you're doing outside of working here.’ [Or,] ‘we understand it's a one-stop for you,’ or, ‘Hey, look, if you work here for a year, we'll give you this, and then you can become a GM, and you'd be making six figures.’ All that kind of stuff, I think, is sort of surging to the forefront.”

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Danny Klein Buzzsprout-10573827 Tue, 10 May 2022 09:00:00 -0400 3041 Restaurant Growth Podcast 1 20 full false Finding grounded certainty in restaurants | Brandon Poole, BrandGabs | 019 Finding grounded certainty in restaurants | Brandon Poole, BrandGabs | 019 Brandon Poole spent his career building national restaurant brands at restaurants like Pita Pit, and now he’s using what he’s learned to help businesses do this same with his new venture, BrandGabs. In this episode, Brandon and DJ discuss the value in creating a brand that drives decisions, how to use it to create competitive advantage, and how to foster what Brandon calls “grounded certainty” in your business.

Chapters
00:46 Introduction
03:15 Formative experiences
05:24 Building a national brand at Pita Pit
07:30 What is grounded certainty?
12:01 Grounded certainty in action
15:58 Expressing grounded certainty to staff vs guests
20:18 How to find grounded certainty

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Brandon Poole spent his career building national restaurant brands at restaurants like Pita Pit, and now he’s using what he’s learned to help businesses do this same with his new venture, BrandGabs. In this episode, Brandon and DJ discuss the value in creating a brand that drives decisions, how to use it to create competitive advantage, and how to foster what Brandon calls “grounded certainty” in your business.

Chapters
00:46 Introduction
03:15 Formative experiences
05:24 Building a national brand at Pita Pit
07:30 What is grounded certainty?
12:01 Grounded certainty in action
15:58 Expressing grounded certainty to staff vs guests
20:18 How to find grounded certainty

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More 7shifts
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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10550095 Tue, 03 May 2022 11:00:00 -0400 2019 1 19 full false How to work *on* your restaurant—not *in* it | Monte Silva, Restaurant Coach | 018 How to work *on* your restaurant—not *in* it | Monte Silva, Restaurant Coach | 018 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The hospitality industry doesn’t have the best reputation when it comes to work-life balance. Monte Silva wants to change that. After a successful run as GM from Wolfgang Puck led to burnout, Silva is determined to figure out how to run profitable restaurants without sacrificing himself. Now, he teaches what he learned to restaurant owners through his coaching business, #Restauranteur. Monte joined us on the podcast to tell us his story and offer listeners tips on how to work “on” their business, not “in” their business.

About Monte Silva
Monte Silva started in the restaurant industry as a dishwasher when he was 15 years old. He spent the next 15 years working as a prep cook, line cook, Busser, server, and bartender. After that, Monte spent over 20 years as a restaurant operator. He had a very successful restaurant career early on. He rose from bar manager, service manager, kitchen manager to GM for Wolfgang Puck in the first four years in management. During his time with Wolfgang Puck he was featured in David Steadman’s book BeverageBiz is Show Biz. However, this fast rise cost him dearly.

After experiencing burnout and a divorce, Monte determined that he would figure out how to run successful restaurants while maintaining work/life balance. And he did! He moved to Nashville and dug in. His restaurants were consistently named in best of categories of several Nashville magazines in reader and writer polls. His successful stewardship of these restaurants got him featured in Nashville Wine Press, The Tasting Panel, Restaurant Business Magazine, Nashville Scene, and many other publications. One of those restaurants was Acme Feed & Seed (the 31st highest grossing restaurant in the country at $18,500,000.) He later became Director of Operations overseeing four restaurants including Acme. And he did it while maintaining work/life balance.

Today, Monte lives with his wife and son in Florida. He is the managing partner of Steelbach in Tampa, a restaurant coach, thought leader, author, and speaker. He works with restaurant owners and executives all over the country to maximize the success of their restaurant empire while still maintaining work/life balance as well as leading his team at Steelbach.

Chapters
00:00 Intro
09:32 Recognizing burnout
15:27 Creating work-life balance as a leader
16:55 The Five Pillars of Success
23:20 Creating balance for your teams
30:32 Monte's Coaching Business


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The hospitality industry doesn’t have the best reputation when it comes to work-life balance. Monte Silva wants to change that. After a successful run as GM from Wolfgang Puck led to burnout, Silva is determined to figure out how to run profitable restaurants without sacrificing himself. Now, he teaches what he learned to restaurant owners through his coaching business, #Restauranteur. Monte joined us on the podcast to tell us his story and offer listeners tips on how to work “on” their business, not “in” their business.

About Monte Silva
Monte Silva started in the restaurant industry as a dishwasher when he was 15 years old. He spent the next 15 years working as a prep cook, line cook, Busser, server, and bartender. After that, Monte spent over 20 years as a restaurant operator. He had a very successful restaurant career early on. He rose from bar manager, service manager, kitchen manager to GM for Wolfgang Puck in the first four years in management. During his time with Wolfgang Puck he was featured in David Steadman’s book BeverageBiz is Show Biz. However, this fast rise cost him dearly.

After experiencing burnout and a divorce, Monte determined that he would figure out how to run successful restaurants while maintaining work/life balance. And he did! He moved to Nashville and dug in. His restaurants were consistently named in best of categories of several Nashville magazines in reader and writer polls. His successful stewardship of these restaurants got him featured in Nashville Wine Press, The Tasting Panel, Restaurant Business Magazine, Nashville Scene, and many other publications. One of those restaurants was Acme Feed & Seed (the 31st highest grossing restaurant in the country at $18,500,000.) He later became Director of Operations overseeing four restaurants including Acme. And he did it while maintaining work/life balance.

Today, Monte lives with his wife and son in Florida. He is the managing partner of Steelbach in Tampa, a restaurant coach, thought leader, author, and speaker. He works with restaurant owners and executives all over the country to maximize the success of their restaurant empire while still maintaining work/life balance as well as leading his team at Steelbach.

Chapters
00:00 Intro
09:32 Recognizing burnout
15:27 Creating work-life balance as a leader
16:55 The Five Pillars of Success
23:20 Creating balance for your teams
30:32 Monte's Coaching Business


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10466256 Tue, 19 Apr 2022 12:00:00 -0400 2227 Restaurant Growth Podcast 1 18 full false Unlocking restaurant prosperity | David Scott Peters | 017 Unlocking restaurant prosperity | David Scott Peters | 017 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

This episode of the Restaurant Growth Podcast features David Scott Peters. He's a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his restaurant prosperity formula.  We break down what a prosperous restaurant does. How to find and train managers that compliment you and go through new ways to tackle a few familiar labor cost scenarios.

About David Scott Peters
David Scott Peters is a restaurant expert who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula™.

Chapters
00:00 Introduction
03:19 Defining restaurant prosperity
05:42 Finding leaders
09:51 Implementing systems
11:33 Restaurant culture shift
16:13 Changing your restaurant culture
19:47 Labor cost controls
25:02 Finding small efficiencies

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More 7shifts
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

This episode of the Restaurant Growth Podcast features David Scott Peters. He's a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his restaurant prosperity formula.  We break down what a prosperous restaurant does. How to find and train managers that compliment you and go through new ways to tackle a few familiar labor cost scenarios.

About David Scott Peters
David Scott Peters is a restaurant expert who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula™.

Chapters
00:00 Introduction
03:19 Defining restaurant prosperity
05:42 Finding leaders
09:51 Implementing systems
11:33 Restaurant culture shift
16:13 Changing your restaurant culture
19:47 Labor cost controls
25:02 Finding small efficiencies

Send us Fan Mail

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More 7shifts
Spotify | Apple Podcasts | Google Podcasts
Subscribe to Food Runner, our Monthly Restaurant Newsletter
7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-10361377 Mon, 04 Apr 2022 20:00:00 -0400 1902 Restaurant Growth Podcast 1 17 full false A new way to look at restaurant labor costs | Jim Taylor, BenchmarkSixty | 016 A new way to look at restaurant labor costs | Jim Taylor, BenchmarkSixty | 016 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The conventional methods of measuring restaurant labor cost—as a percentage of sales—are no longer enough to ensure success. One way to find success is to start measuring labor productivity—the number of customers your team can serve. We chat with Jim Taylor, founder of BenchmarkSixty, about why restaurants should be tracking labor productivity, the data you need how to do that and the huge impact it can have on your restaurant success.

The Restaurant Growth Podcast is hosted by Dominick, “DJ” Costantino

About Jim Taylor
Before going into business for himself, Jim had a long and successful career with Cactus Club Cafe restaurants. Operating in multiple roles and several markets, Jim took a lead role in both the growth and financial strategies that helped make Cactus restaurants a household name in Canada.

Jim is the creator of Benchmark Sixty - A one-of-a-kind restaurant financial optimization strategy designed for restaurateurs to dramatically increase their profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. This signature platform has helped hundreds of restaurants start on the right foot, land on their feet, or position for solid growth moving forward. It has also been battle-tested during the challenging Covid-19 restrictions.

Using a proprietary strategy, Jim and his team work with restaurant operators to navigate the new normal of the restaurant industry where everything from wage structure to menu pricing and cost management have changed.       

Jim's business goals are focused primarily on doing what he can to improve the overall state of the restaurant industry. Having grown up in it and witnessing firsthand the challenges it and the people working in its face, he aspires to make it better for the next generation of restaurateurs.

Ultimately Jim aims to "Change the way the entire restaurant industry looks at labor costs in order to protect profit AND employee experience."

00:36 Introduction

05:32 The traditional labor model

08:15 Results vs strategies

10:57 Measuring labor productivity

15:36 The data you need to use

20:41 How measuring labor productivity leads to a better employee experience

24:29 Improving productivity to raise pay

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

The conventional methods of measuring restaurant labor cost—as a percentage of sales—are no longer enough to ensure success. One way to find success is to start measuring labor productivity—the number of customers your team can serve. We chat with Jim Taylor, founder of BenchmarkSixty, about why restaurants should be tracking labor productivity, the data you need how to do that and the huge impact it can have on your restaurant success.

The Restaurant Growth Podcast is hosted by Dominick, “DJ” Costantino

About Jim Taylor
Before going into business for himself, Jim had a long and successful career with Cactus Club Cafe restaurants. Operating in multiple roles and several markets, Jim took a lead role in both the growth and financial strategies that helped make Cactus restaurants a household name in Canada.

Jim is the creator of Benchmark Sixty - A one-of-a-kind restaurant financial optimization strategy designed for restaurateurs to dramatically increase their profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. This signature platform has helped hundreds of restaurants start on the right foot, land on their feet, or position for solid growth moving forward. It has also been battle-tested during the challenging Covid-19 restrictions.

Using a proprietary strategy, Jim and his team work with restaurant operators to navigate the new normal of the restaurant industry where everything from wage structure to menu pricing and cost management have changed.       

Jim's business goals are focused primarily on doing what he can to improve the overall state of the restaurant industry. Having grown up in it and witnessing firsthand the challenges it and the people working in its face, he aspires to make it better for the next generation of restaurateurs.

Ultimately Jim aims to "Change the way the entire restaurant industry looks at labor costs in order to protect profit AND employee experience."

00:36 Introduction

05:32 The traditional labor model

08:15 Results vs strategies

10:57 Measuring labor productivity

15:36 The data you need to use

20:41 How measuring labor productivity leads to a better employee experience

24:29 Improving productivity to raise pay

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-10296242 Mon, 28 Mar 2022 06:00:00 -0400 1708 1 16 full false Expansion Insights for Restaurateurs | Lauren Fernandez, Founder of Full Course | 015 Expansion Insights for Restaurateurs | Lauren Fernandez, Founder of Full Course | 015 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Restaurant growth is the sum of getting a lot of things right: company culture, real estate, SOPs, and more. Lauren Fernandez has done it as a franchisee at Chicken Salad Chick, and now at Full Course, where she and her team invest in and help single-unit restaurateurs grow their brands at scale. 

In this episode, we chat about:

  • making the right real estate decisions
  • systematizing as you scale your brand
  • offering the right benefits in a changing labor market

The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.

About Lauren Fernandez
Lauren Fernandez is the CEO and founder of Full Course, a non-traditional restaurant investment and development firm created for operators by operators that is changing the way new businesses grow their brands. The company partners with restaurants in the early stages of development to optimize existing operations, develop strategies for sustainable growth and bring the right investors or franchise partners to the table. Fernandez is a restaurant industry veteran with two decades of experience. She previously served as General Counsel and Head of Franchise Administration for FOCUS Brands and was Co-Founder, President and Operating Partner for multi-unit franchise developer Origin Development Group, acting as a strategic growth partner for brands such as Chicken Salad Chick.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Restaurant growth is the sum of getting a lot of things right: company culture, real estate, SOPs, and more. Lauren Fernandez has done it as a franchisee at Chicken Salad Chick, and now at Full Course, where she and her team invest in and help single-unit restaurateurs grow their brands at scale. 

In this episode, we chat about:

  • making the right real estate decisions
  • systematizing as you scale your brand
  • offering the right benefits in a changing labor market

The Restaurant Growth Podcast is presented by 7shifts and hosted by Dominick “D.J.” Costantino.

About Lauren Fernandez
Lauren Fernandez is the CEO and founder of Full Course, a non-traditional restaurant investment and development firm created for operators by operators that is changing the way new businesses grow their brands. The company partners with restaurants in the early stages of development to optimize existing operations, develop strategies for sustainable growth and bring the right investors or franchise partners to the table. Fernandez is a restaurant industry veteran with two decades of experience. She previously served as General Counsel and Head of Franchise Administration for FOCUS Brands and was Co-Founder, President and Operating Partner for multi-unit franchise developer Origin Development Group, acting as a strategic growth partner for brands such as Chicken Salad Chick.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10247217 Mon, 14 Mar 2022 12:00:00 -0400 2491 Restaurant Growth Podcast 1 15 full false Vertical Kitchens, Digital Dining at ClusterTruck | Charles Wright, VP of Ops | 014 Vertical Kitchens, Digital Dining at ClusterTruck | Charles Wright, VP of Ops | 014 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

ClusterTruck is not your average restaurant. They have no front of house staff, no dining rooms, and a menu with 80+ items, delivered within 10 minutes of being boxed up. How do they do it? With a combination of cutting-edge software, savvy menu engineering, and a commitment to great hospitality. We chat with Charles Wright, ClusterTruck’s VP of Operations, about staffing a delivery-only restaurant, the logistics of huge menus, and more on this episode of the Restaurant Growth Podcast.

00:00 Introduction and Guest Welcome

00:48 Charles Wright's Background in Hospitality

01:43 What is ClusterTruck?

02:45 ClusterTruck's Unique Business Model

05:38 Staffing and Operations at ClusterTruck

10:18 Training and Managing Drivers

13:35 Challenges and Solutions in Scheduling

16:50 Leveraging Data for Marketing and Menu Engineering

18:32 Future Plans and Franchising Opportunities

26:17 Conclusion and Contact Information



About Charles Wright
Charles has spent a majority of their professional career working in the restaurant industry in operations. His time was split between Panera Bread, YUM! Brands, and most recently Chipotle. In 2020, Charles made the leap and began working for startup companies in Indianapolis, and he currently serve as the Vice President Of Operations at ClusterTruck.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

ClusterTruck is not your average restaurant. They have no front of house staff, no dining rooms, and a menu with 80+ items, delivered within 10 minutes of being boxed up. How do they do it? With a combination of cutting-edge software, savvy menu engineering, and a commitment to great hospitality. We chat with Charles Wright, ClusterTruck’s VP of Operations, about staffing a delivery-only restaurant, the logistics of huge menus, and more on this episode of the Restaurant Growth Podcast.

00:00 Introduction and Guest Welcome

00:48 Charles Wright's Background in Hospitality

01:43 What is ClusterTruck?

02:45 ClusterTruck's Unique Business Model

05:38 Staffing and Operations at ClusterTruck

10:18 Training and Managing Drivers

13:35 Challenges and Solutions in Scheduling

16:50 Leveraging Data for Marketing and Menu Engineering

18:32 Future Plans and Franchising Opportunities

26:17 Conclusion and Contact Information



About Charles Wright
Charles has spent a majority of their professional career working in the restaurant industry in operations. His time was split between Panera Bread, YUM! Brands, and most recently Chipotle. In 2020, Charles made the leap and began working for startup companies in Indianapolis, and he currently serve as the Vice President Of Operations at ClusterTruck.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10188415 Mon, 07 Mar 2022 06:00:00 -0500 1647 Restaurant Growth Podcast 1 14 full false How &Pizza Thrives with Unique Employee Benefits | Andy Hooper, President &pizza | 013 How &Pizza Thrives with Unique Employee Benefits | Andy Hooper, President &pizza | 013 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

What helps set your restaurant apart as an employer? Is it wages, benefits, or how you treat your team? At &pizza, it’s all of it, and they’re growing at a rapid pace despite what many are calling a labor shortage. Learn from &pizza’s President, Andy Hooper about how they’ve been able to lead the charge when it comes to employee experience, how to offer creative benefits and why they haven’t had much trouble hiring these past two years.

00:00 Introduction

02:03 The &Pizza Business Model

03:38 The Part-time vs. Full-time employee Experience

07:32 Employee Retention at &Pizza

09:41 How &Pizza Lives Their Core Values

12:42 &Pizza 's creative employee benefits

18:03 How to Get Real, Honest Staff Feedback

20:45 Hiring Success In a Historic Labor Market

22:56 Advice for Growing Restaurateurs

25:19 Conclusion

About Andy Hooper

Andy Hooper is a restaurant industry veteran with over 15 years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product and culinary innovation, talent development and guest satisfaction and engagement.

Andy currently serves as President for &pizza, having previously served as Chief People Officer and Chief Operating Officer, since joining the brand in 2018. Prior to &pizza, Andy served as the Chief Innovation Officer and Chief People Officer for Cafe Rio Mexican Grill. In his early career, Andy held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy earned a degree in marketing and human resources from the University of Miami Business School. He and his family live on Capitol Hill in Washington, D.C.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

What helps set your restaurant apart as an employer? Is it wages, benefits, or how you treat your team? At &pizza, it’s all of it, and they’re growing at a rapid pace despite what many are calling a labor shortage. Learn from &pizza’s President, Andy Hooper about how they’ve been able to lead the charge when it comes to employee experience, how to offer creative benefits and why they haven’t had much trouble hiring these past two years.

00:00 Introduction

02:03 The &Pizza Business Model

03:38 The Part-time vs. Full-time employee Experience

07:32 Employee Retention at &Pizza

09:41 How &Pizza Lives Their Core Values

12:42 &Pizza 's creative employee benefits

18:03 How to Get Real, Honest Staff Feedback

20:45 Hiring Success In a Historic Labor Market

22:56 Advice for Growing Restaurateurs

25:19 Conclusion

About Andy Hooper

Andy Hooper is a restaurant industry veteran with over 15 years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product and culinary innovation, talent development and guest satisfaction and engagement.

Andy currently serves as President for &pizza, having previously served as Chief People Officer and Chief Operating Officer, since joining the brand in 2018. Prior to &pizza, Andy served as the Chief Innovation Officer and Chief People Officer for Cafe Rio Mexican Grill. In his early career, Andy held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy earned a degree in marketing and human resources from the University of Miami Business School. He and his family live on Capitol Hill in Washington, D.C.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts Buzzsprout-10129572 Wed, 23 Feb 2022 11:00:00 -0500 1596 Restaurant Growth Podcast 1 13 full false Restaurant Growth Podcast Trailer Restaurant Growth Podcast Trailer The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.


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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Buzzsprout-10057580 Thu, 17 Feb 2022 14:00:00 -0500 38 1 0 full false Why retention beats recruitment every time | Dan Simpson, CEO of Taziki's Mediterranean Grill | 012 Why retention beats recruitment every time | Dan Simpson, CEO of Taziki's Mediterranean Grill | 012 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you beat the restaurant industry labor shortage? By focusing on the people already working for you. In this employment landscape, team member retention is more important than ever before. 

We chat with Dan Simpson, CEO of Taziki's, which with nearly 100 locations and 3000 employees, manage to retain staff at a rate higher than the industry average. How? By developing a keen understanding of who works for them and what they can do to provide them with a career that is reflective of that. 

00:00 Introduction and Guest Welcome

00:12 Meet Dan Simpson: CEO of Ziki's Restaurant

01:10 Ziki's Restaurant: A Mediterranean Diet Celebration

03:52 Employee Retention Strategies

05:09 Understanding Employee Needs

11:23 Recruitment and Hiring Practices

14:21 The Future of Work in Hospitality

18:41 Exploring Micro Shifting

25:34 Conclusion and Final Thoughts

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you beat the restaurant industry labor shortage? By focusing on the people already working for you. In this employment landscape, team member retention is more important than ever before. 

We chat with Dan Simpson, CEO of Taziki's, which with nearly 100 locations and 3000 employees, manage to retain staff at a rate higher than the industry average. How? By developing a keen understanding of who works for them and what they can do to provide them with a career that is reflective of that. 

00:00 Introduction and Guest Welcome

00:12 Meet Dan Simpson: CEO of Ziki's Restaurant

01:10 Ziki's Restaurant: A Mediterranean Diet Celebration

03:52 Employee Retention Strategies

05:09 Understanding Employee Needs

11:23 Recruitment and Hiring Practices

14:21 The Future of Work in Hospitality

18:41 Exploring Micro Shifting

25:34 Conclusion and Final Thoughts

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 8b952c27-6e38-4974-b28d-611b2cceaf41 Wed, 15 Dec 2021 13:05:58 -0500 1592 Restaurant Growth Podcast 1 12 full false The restaurant marketing flywheel | Chip Klose, Founder of Restaurant Strategy | 011 The restaurant marketing flywheel | Chip Klose, Founder of Restaurant Strategy | 011 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Restaurant Marketing doesn’t begin and end—it’s ever moving. We sit down with Chip Klose, founder of Restaurant Strategy to chat though the restaurant marketing flywheel of attract, retain, evangelize, with strategies for how to win at each. The best part? The marketing flywheel applies both to customers and your own team. 

00:00 Introduction and Early Challenges
00:56 Strategic vs Tactical Approaches
03:00 Preparing for the Interview
03:48 Marketing Strategies for Restaurants
13:19 The Triangle Principle
16:07 Evangelism in Marketing
23:23 Building Relationships with Customers
23:50 Identifying and Engaging Evangelists
25:45 Retention Strategies: Email Marketing
27:27 Retention Strategies: Automation and Analog Methods
29:56 Mindset Shift: Inviting Customers Back
33:35 Attracting New Customers
37:36 Leveraging Social Media for Awareness
40:52 Applying Marketing Strategies to Hiring
46:48 Conclusion and Contact Information

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Restaurant Marketing doesn’t begin and end—it’s ever moving. We sit down with Chip Klose, founder of Restaurant Strategy to chat though the restaurant marketing flywheel of attract, retain, evangelize, with strategies for how to win at each. The best part? The marketing flywheel applies both to customers and your own team. 

00:00 Introduction and Early Challenges
00:56 Strategic vs Tactical Approaches
03:00 Preparing for the Interview
03:48 Marketing Strategies for Restaurants
13:19 The Triangle Principle
16:07 Evangelism in Marketing
23:23 Building Relationships with Customers
23:50 Identifying and Engaging Evangelists
25:45 Retention Strategies: Email Marketing
27:27 Retention Strategies: Automation and Analog Methods
29:56 Mindset Shift: Inviting Customers Back
33:35 Attracting New Customers
37:36 Leveraging Social Media for Awareness
40:52 Applying Marketing Strategies to Hiring
46:48 Conclusion and Contact Information

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts bea7b16f-8a6e-4c40-9125-88165780a59d Mon, 29 Nov 2021 12:16:21 -0500 2559 Restaurant Growth Podcast 1 11 full false Where restaurants are leaving money on the table | Josh Kopel, Full Comp | 010 Where restaurants are leaving money on the table | Josh Kopel, Full Comp | 010 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Are you meeting the demand of local diners? Are you leveraging social media properly? Are you leaving money on the table? These are all questions that you should ask as you lay the foundations for a $10 million dollar restaurant. Josh Kopel, restautauateur and content creator, lays the blueprint for reaching profitability and then some in this tactic-packed episode.

00:00 Introduction and Opening Remarks
02:24 Meet Josh Kopel: A Michelin Rated Restaurateur
04:10 The Importance of Demand Analysis
07:59 Building Relationships and Community Engagement
13:01 Maximizing Revenue and Profitability
18:48 Leveraging Social Media and Digital Presence
24:07 Customer Retention Strategies
29:45 Practical Tips and Tools for Restaurateurs
31:40 Conclusion and Final Thoughts

About Josh Kopel

Josh Kopel is a restaurateur, tech pioneer and environmental advocate. Born in Baton Rouge, Louisiana, the spawn of bootleggers and retail giants, he was bred for the hospitality industry. Throughout Kopel’s 20+ year career in hospitality he has managed venues ranging from the Alligator Bayou Bar, located on Alligator Bayou Road, seated on Alligator Bayou (it was exactly how you’re picturing it in your mind) to the hottest Hollywood nightclubs, bars, and ultra-lounges (far less glamorous than you’re picturing it in your mind).

Kopel went independent in 2010, opening his first concept Five0Four, a New Orleans-inspired bar, on the Walk of Fame in the heart of Hollywood. In subsequent years, he would open the Michelin-rated fine dining concept, Preux & Proper as well as South City Fried Chicken, voted the best fried chicken in Los Angeles by LA Weekly. Despite his success, he saw foundational issues within the industry and set out to fix them himself.

In 2018, Kopel founded FLO Hospitality Solutions, a company solely focused on leveraging tech to bring more humanity to the customer service experience, not less. His first product, FLO, launched in 2019 offering an all-in-one communication solution for restaurants, saving restaurateurs 1,500 labor hours per year while increasing their profits, on average, 5-15%. .

In 2020, the pandemic offered another opportunity for Kopel to serve the industry. In response to the devastation he saw, Josh created FULL COMP, a podcast, blog and video series dedicated to seeking out thought leaders from within and outside of the hospitality industry, using their wisdom to help the restaurateurs survive the present and thrive in the future.

Kopel’s varied interests and talents have landed him several positions of influence including board seats on the Hollywood Hills West Neighborhood Council and the California Restaurant Association. He is also a co-founder of the Friends of Runyon Canyon, a non-profit focused on the protection of local Los Angeles Park areas.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Are you meeting the demand of local diners? Are you leveraging social media properly? Are you leaving money on the table? These are all questions that you should ask as you lay the foundations for a $10 million dollar restaurant. Josh Kopel, restautauateur and content creator, lays the blueprint for reaching profitability and then some in this tactic-packed episode.

00:00 Introduction and Opening Remarks
02:24 Meet Josh Kopel: A Michelin Rated Restaurateur
04:10 The Importance of Demand Analysis
07:59 Building Relationships and Community Engagement
13:01 Maximizing Revenue and Profitability
18:48 Leveraging Social Media and Digital Presence
24:07 Customer Retention Strategies
29:45 Practical Tips and Tools for Restaurateurs
31:40 Conclusion and Final Thoughts

About Josh Kopel

Josh Kopel is a restaurateur, tech pioneer and environmental advocate. Born in Baton Rouge, Louisiana, the spawn of bootleggers and retail giants, he was bred for the hospitality industry. Throughout Kopel’s 20+ year career in hospitality he has managed venues ranging from the Alligator Bayou Bar, located on Alligator Bayou Road, seated on Alligator Bayou (it was exactly how you’re picturing it in your mind) to the hottest Hollywood nightclubs, bars, and ultra-lounges (far less glamorous than you’re picturing it in your mind).

Kopel went independent in 2010, opening his first concept Five0Four, a New Orleans-inspired bar, on the Walk of Fame in the heart of Hollywood. In subsequent years, he would open the Michelin-rated fine dining concept, Preux & Proper as well as South City Fried Chicken, voted the best fried chicken in Los Angeles by LA Weekly. Despite his success, he saw foundational issues within the industry and set out to fix them himself.

In 2018, Kopel founded FLO Hospitality Solutions, a company solely focused on leveraging tech to bring more humanity to the customer service experience, not less. His first product, FLO, launched in 2019 offering an all-in-one communication solution for restaurants, saving restaurateurs 1,500 labor hours per year while increasing their profits, on average, 5-15%. .

In 2020, the pandemic offered another opportunity for Kopel to serve the industry. In response to the devastation he saw, Josh created FULL COMP, a podcast, blog and video series dedicated to seeking out thought leaders from within and outside of the hospitality industry, using their wisdom to help the restaurateurs survive the present and thrive in the future.

Kopel’s varied interests and talents have landed him several positions of influence including board seats on the Hollywood Hills West Neighborhood Council and the California Restaurant Association. He is also a co-founder of the Friends of Runyon Canyon, a non-profit focused on the protection of local Los Angeles Park areas.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts cf87aca0-1eac-41b5-8f90-cc0b68f73f49 Mon, 25 Oct 2021 10:32:22 -0400 1790 Restaurant Growth Podcast 1 10 full false Delivering the Digital Restaurant | Carl Orsbourn & Meredith Sandland | 009 Delivering the Digital Restaurant | Carl Orsbourn & Meredith Sandland | 009 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

For our tenth episode, we welcome the authors of Delivering the Digital Restaurant, Carl Osbourn and Meredith Sandland. Delivering The Digital Restaurant explores the world of off premise food and the massive disruption facing American  restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. We chat about how the book came about, who it's for, and how technology can help restaurant during the labor crisis.

00:00 Introduction and Pre-Show Setup

01:19 Starting the Interview: Meet the Authors

02:22 Background Stories: Meredith and Carl

05:26 The Evolution of the Restaurant Industry

07:26 Challenges in the Restaurant Industry

14:23 Adapting to Digital and Delivery

21:57 Insights from Writing the Book

27:22 Conclusion and Where to Get the Book

30:20 Post-Show Wrap-Up

About Meredith Sandland

Spent two decades in consulting, corporate strategy, and restaurant development. After building 1000+ restaurants as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures) backed disruptor. Meredith lives in Orange County, California with her three favorite guys: husband, Scott; son, Lincoln; and dog, Kobe. 

About Carl Osbourn 

Carl led BP-owned ampm and its billion-dollar grab-and go food and beverage offering across the brand’s 1000+ convenience retail locations. At BP, Carl obsessed over consumer convenience, and transformed ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined  

Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of  

food delivery. Carl, his wife Elicia, and their two cats, Positano and Ravello, live in Orange County, California.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

For our tenth episode, we welcome the authors of Delivering the Digital Restaurant, Carl Osbourn and Meredith Sandland. Delivering The Digital Restaurant explores the world of off premise food and the massive disruption facing American  restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. We chat about how the book came about, who it's for, and how technology can help restaurant during the labor crisis.

00:00 Introduction and Pre-Show Setup

01:19 Starting the Interview: Meet the Authors

02:22 Background Stories: Meredith and Carl

05:26 The Evolution of the Restaurant Industry

07:26 Challenges in the Restaurant Industry

14:23 Adapting to Digital and Delivery

21:57 Insights from Writing the Book

27:22 Conclusion and Where to Get the Book

30:20 Post-Show Wrap-Up

About Meredith Sandland

Spent two decades in consulting, corporate strategy, and restaurant development. After building 1000+ restaurants as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures) backed disruptor. Meredith lives in Orange County, California with her three favorite guys: husband, Scott; son, Lincoln; and dog, Kobe. 

About Carl Osbourn 

Carl led BP-owned ampm and its billion-dollar grab-and go food and beverage offering across the brand’s 1000+ convenience retail locations. At BP, Carl obsessed over consumer convenience, and transformed ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined  

Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of  

food delivery. Carl, his wife Elicia, and their two cats, Positano and Ravello, live in Orange County, California.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 1c6d8bc6-957b-4a3f-a9e2-4150ad563426 Fri, 17 Sep 2021 10:21:32 -0400 1759 Restaurant Growth Podcast 1 9 full false Training through texts for a deskless industry | Rachael Nemeth, Co-founder and CEO of Opus | 008 Training through texts for a deskless industry | Rachael Nemeth, Co-founder and CEO of Opus | 008 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

00:00 Introduction and Initial Requests

01:40 Podcast Recording Details

02:21 Challenges and Solutions in Podcasting

04:09 Introducing Opus Training

05:38 Use Cases for Opus Training

08:27 Importance of New Hire Training

09:46 Supporting Managers and Digital Assistance

13:39 Growth Pathways in Restaurants

18:03 Equitable Technology for Desk-less Workers

26:33 Challenges with Traditional LMS

29:43 Conclusion and Contact Information


About Rachael Nemeth
Rachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

00:00 Introduction and Initial Requests

01:40 Podcast Recording Details

02:21 Challenges and Solutions in Podcasting

04:09 Introducing Opus Training

05:38 Use Cases for Opus Training

08:27 Importance of New Hire Training

09:46 Supporting Managers and Digital Assistance

13:39 Growth Pathways in Restaurants

18:03 Equitable Technology for Desk-less Workers

26:33 Challenges with Traditional LMS

29:43 Conclusion and Contact Information


About Rachael Nemeth
Rachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 6c316a8f-a11d-4344-ad73-bd9c5677b15c Fri, 06 Aug 2021 12:24:50 -0400 1611 Restaurant Growth Podcast 1 8 full false Fireside chat featuring Danny Meyer | 007 Fireside chat featuring Danny Meyer | 007 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.

About Danny Meyer
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. 

Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. 

Under Danny’s leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG’s ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.

Danny and USHG’s diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.

Danny’s groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.

Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).

Danny and his wife, Audrey, live in New York City and have four children.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.

About Danny Meyer
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. 

Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. 

Under Danny’s leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG’s ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.

Danny and USHG’s diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.

Danny’s groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.

Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).

Danny and his wife, Audrey, live in New York City and have four children.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 3881b771-4e23-4a18-82ab-29a36f195739 Thu, 15 Jul 2021 09:27:19 -0400 3849 Restaurant Growth Podcast 1 7 full false Crafting core values for restaurant success | Kelly McCutcheon, Hopdoddy Burger Bar | 006 Crafting core values for restaurant success | Kelly McCutcheon, Hopdoddy Burger Bar | 006 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

What are your restaurant's core values? If you're not sure, this episode of the podcast will help you figure that out. We sit down with Kelly McCutcheon, VP of People at Hopdoddy Burger Bar, to chat about how Kelly and her team whittled down a list of 50 characteristics into four core values that drive the 32-location machine that is Hopdoddy Burger Bar. 

00:00 Introduction to the Podcast

01:11 Meet Kelly McCutcheon, VP of People at Hopdoddy

01:57 Establishing Core Values at Hopdoddy

02:44 The Process of Defining Core Values

06:24 Implementing and Living Core Values

09:06 Core Values in Hiring and Daily Operations

13:22 Adapting Core Values Over Time

18:47 Advice for Restaurant Owners

20:45 Conclusion and Contact Information

About Kelly McCutcheon
In her hospitality career spanning 20 years, Kelly’s skill for training has grown into a passion for leading and developing others. She’s had the pleasure of leading the creation of a TM to GM career development program, where over 100 Team Members have turned their passion into purpose by advancing their career into a position of leadership. Through experience opening over 60 new restaurant locations, she’s discovered that great training aligns what we do with what we say we do, and great business performance begins by pouring into our people. Her training mission is to help people grow into the best version of themselves. Kelly is currently VP of People for Hopdoddy Burger Bar based in Austin TX. She’s also the Regional Training Director for the Council of Hotel & Restaurant Trainers and a dog mom of 2 adorable rescues.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

What are your restaurant's core values? If you're not sure, this episode of the podcast will help you figure that out. We sit down with Kelly McCutcheon, VP of People at Hopdoddy Burger Bar, to chat about how Kelly and her team whittled down a list of 50 characteristics into four core values that drive the 32-location machine that is Hopdoddy Burger Bar. 

00:00 Introduction to the Podcast

01:11 Meet Kelly McCutcheon, VP of People at Hopdoddy

01:57 Establishing Core Values at Hopdoddy

02:44 The Process of Defining Core Values

06:24 Implementing and Living Core Values

09:06 Core Values in Hiring and Daily Operations

13:22 Adapting Core Values Over Time

18:47 Advice for Restaurant Owners

20:45 Conclusion and Contact Information

About Kelly McCutcheon
In her hospitality career spanning 20 years, Kelly’s skill for training has grown into a passion for leading and developing others. She’s had the pleasure of leading the creation of a TM to GM career development program, where over 100 Team Members have turned their passion into purpose by advancing their career into a position of leadership. Through experience opening over 60 new restaurant locations, she’s discovered that great training aligns what we do with what we say we do, and great business performance begins by pouring into our people. Her training mission is to help people grow into the best version of themselves. Kelly is currently VP of People for Hopdoddy Burger Bar based in Austin TX. She’s also the Regional Training Director for the Council of Hotel & Restaurant Trainers and a dog mom of 2 adorable rescues.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts e0bc9617-7949-4a29-8cbb-67aa1e00a815 Fri, 09 Jul 2021 08:00:00 -0400 1309 Restaurant Growth Podcast 1 6 full false Restaurant Task Management: How to Communicate Tasks to Staff (Blog Audio #8) Restaurant Task Management: How to Communicate Tasks to Staff (Blog Audio #8) Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete.

The problem of restaurant task management is not a new one. Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry.

In this episode, we’ll help you answer that question. Keep listening for our tips on making your staff more efficient and ensuring no task is left incomplete when you go home for the day.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete.

The problem of restaurant task management is not a new one. Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry.

In this episode, we’ll help you answer that question. Keep listening for our tips on making your staff more efficient and ensuring no task is left incomplete when you go home for the day.

Send us Fan Mail

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7shifts on YouTube
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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 532a4ac9-616c-4d49-97ba-d779814f6c59 Mon, 28 Jun 2021 14:12:50 -0400 708 Blog Audio Series 8 full false Restaurant Utility Costs: Ultimate Guide (Blog Audio #7) Restaurant Utility Costs: Ultimate Guide (Blog Audio #7) Opening a restaurant is a big challenge that requires a huge investment of time and money. But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs.

Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.

This episode answers these questions and more. You’ll learn almost everything you need to know about restaurant costs so that you can remain profitable.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Opening a restaurant is a big challenge that requires a huge investment of time and money. But the challenges don’t stop there—once open you have to focus on improving processes, managing labor schedules, and controlling restaurant costs.

Whether it’s food cost increases due to inflation or a labor cost rise due to rising minimum wage, cost increases, like taxes, are pretty much a guarantee in the restaurant industry.

This episode answers these questions and more. You’ll learn almost everything you need to know about restaurant costs so that you can remain profitable.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 9ffa4010-4428-48a0-8ad9-1f075e505096 Mon, 28 Jun 2021 12:31:19 -0400 847 Blog Audio Series 7 full false You're a restaurant manager—now what? | Ken McGarrie, Author | 005 You're a restaurant manager—now what? | Ken McGarrie, Author | 005 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Welcome to the 7shifts Restaurant Growth Podcast, where sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. On this episode, we dive into how to deal with negativity in the restaurant industry, coming both from guests as well as your own team. Ken also leaves with some advice for restaurant employees who are still unsure about going back to work.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

About Ken McGarrie
Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.

Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with celebrity chef Fabio Viviani nationwide. An amateur guitarist, avid podcast enthusiast, and stand-up comedy devotee, Ken is currently based in Chicago, Illinois. Learn more at www.korgenhospitality.com.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Welcome to the 7shifts Restaurant Growth Podcast, where sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. On this episode, we dive into how to deal with negativity in the restaurant industry, coming both from guests as well as your own team. Ken also leaves with some advice for restaurant employees who are still unsure about going back to work.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

About Ken McGarrie
Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.

Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with celebrity chef Fabio Viviani nationwide. An amateur guitarist, avid podcast enthusiast, and stand-up comedy devotee, Ken is currently based in Chicago, Illinois. Learn more at www.korgenhospitality.com.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 8409f03b-bd61-415c-b0d5-0330a5e551a8 Fri, 04 Jun 2021 16:00:00 -0400 1170 Restaurant Growth Podcast 1 5 full false Six Red Flags in Restaurant Hiring Processes | Jensen Cummings, Best Served Creative | 004 Six Red Flags in Restaurant Hiring Processes | Jensen Cummings, Best Served Creative | 004 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

In this episode, D.J. chats with Jensen Cummings about the importance of laying a strong foundation for sustainable business practices in the restaurant industry. He highlights the need for clarity and meaningful communication in hiring and management processes. Key points cover avoiding uninspired job posts, eliminating empty words, ensuring clear pay expectations, providing transparent benefits, setting clear interview expectations, and establishing effective onboarding and training procedures. The goal is to build a sustainable, equitable, and profitable business model that values employees and promotes retention and satisfaction.

00:00 Introduction and Initial Thoughts
00:21 Personal Background and Business Overview
01:05 Foundational Insights and Tips
01:51 Red Flags in Hiring Practices
07:05 Industry Challenges and Solutions
10:12 Investment in People and Culture
13:17 Clarity in Hiring and Onboarding
32:24 Conclusion and Call to Action

About Jensen Cummings
Jensen Cummings is a fifth-generation Chef & Certified Cicerone, based in Denver, CO.. His brands Best Served Creative and Best Served Podcast are working tirelessly in the pursuit of valuing and focusing on Why and Who before what and how for the Hospitality Industry. Their mission is to advance acknowledgment of our purpose and our people through storytelling, marketing and evolving the business model of restaurants and F&B hospitality.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

In this episode, D.J. chats with Jensen Cummings about the importance of laying a strong foundation for sustainable business practices in the restaurant industry. He highlights the need for clarity and meaningful communication in hiring and management processes. Key points cover avoiding uninspired job posts, eliminating empty words, ensuring clear pay expectations, providing transparent benefits, setting clear interview expectations, and establishing effective onboarding and training procedures. The goal is to build a sustainable, equitable, and profitable business model that values employees and promotes retention and satisfaction.

00:00 Introduction and Initial Thoughts
00:21 Personal Background and Business Overview
01:05 Foundational Insights and Tips
01:51 Red Flags in Hiring Practices
07:05 Industry Challenges and Solutions
10:12 Investment in People and Culture
13:17 Clarity in Hiring and Onboarding
32:24 Conclusion and Call to Action

About Jensen Cummings
Jensen Cummings is a fifth-generation Chef & Certified Cicerone, based in Denver, CO.. His brands Best Served Creative and Best Served Podcast are working tirelessly in the pursuit of valuing and focusing on Why and Who before what and how for the Hospitality Industry. Their mission is to advance acknowledgment of our purpose and our people through storytelling, marketing and evolving the business model of restaurants and F&B hospitality.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 191f5771-6a6d-4721-9175-e21329314cd7 Thu, 29 Apr 2021 10:39:00 -0400 1807 Restaurant Growth Podcast 1 4 full false Embracing Digital Hospitality at Cali BBQ | Shawn Walchef, Founder | 003 Embracing Digital Hospitality at Cali BBQ | Shawn Walchef, Founder | 003 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

In this episode of the Pre-Shift, D.J. interviews Sean Walchef of Cali Comfort BBQ and Digital Hospitality Podcast. Sean shares insights about their journey, including the decision to open a ghost kitchen in Downtown San Diego, emphasizing a community-focused approach. He discusses the advantages of ghost kitchens for expansion, the importance of digital storytelling, and how to maintain hospitality in a virtual space. The episode also offers practical tips for restaurant owners to leverage digital media and enhance customer engagement.

00:00 Introduction and Greetings
02:26 Discussing Ghost Kitchens
03:28 Recording Setup and Technicalities
05:24 Interview Introduction
06:43 Sean's Journey and Ghost Kitchen Insights
11:46 Friendly Ghost Kitchens Concept
16:01 Digital Hospitality and Marketing Tips
21:38 Conclusion and Contact Information
22:28 Post-Interview Discussion

About Shawn Walchef
Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

In this episode of the Pre-Shift, D.J. interviews Sean Walchef of Cali Comfort BBQ and Digital Hospitality Podcast. Sean shares insights about their journey, including the decision to open a ghost kitchen in Downtown San Diego, emphasizing a community-focused approach. He discusses the advantages of ghost kitchens for expansion, the importance of digital storytelling, and how to maintain hospitality in a virtual space. The episode also offers practical tips for restaurant owners to leverage digital media and enhance customer engagement.

00:00 Introduction and Greetings
02:26 Discussing Ghost Kitchens
03:28 Recording Setup and Technicalities
05:24 Interview Introduction
06:43 Sean's Journey and Ghost Kitchen Insights
11:46 Friendly Ghost Kitchens Concept
16:01 Digital Hospitality and Marketing Tips
21:38 Conclusion and Contact Information
22:28 Post-Interview Discussion

About Shawn Walchef
Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts e913ef35-e9bd-49eb-81b0-817a84f25b3d Mon, 05 Apr 2021 14:37:28 -0400 989 Restaurant Growth Podcast 1 3 full false How to Schedule Employees Effectively (Blog Audio #6) How to Schedule Employees Effectively (Blog Audio #6) Not sure how to schedule employees effectively? We got you covered.

Effective employee scheduling is simple in theory: Create optimal work schedules, so you’re never over or understaffed. But in practice, it’s anything but.

With the many types of shifts to choose from like rotating, fixed, and on-call shifts, and over 500 shift patterns, creating a schedule that’s right for your business can be a huge challenge. And even once you’ve created a schedule, there’s no guarantee it'll remain optimal as you have to contend with last-minute shift changes and requests for time off.

Thankfully, there’s good news. In this episode, you’ll learn what the keys to effective scheduling are and how to schedule employees effectively in 8 simple steps. View the keys to effective scheduling as the building blocks for creating a schedule.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> Not sure how to schedule employees effectively? We got you covered.

Effective employee scheduling is simple in theory: Create optimal work schedules, so you’re never over or understaffed. But in practice, it’s anything but.

With the many types of shifts to choose from like rotating, fixed, and on-call shifts, and over 500 shift patterns, creating a schedule that’s right for your business can be a huge challenge. And even once you’ve created a schedule, there’s no guarantee it'll remain optimal as you have to contend with last-minute shift changes and requests for time off.

Thankfully, there’s good news. In this episode, you’ll learn what the keys to effective scheduling are and how to schedule employees effectively in 8 simple steps. View the keys to effective scheduling as the building blocks for creating a schedule.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 8cacd2c5-0894-4b2d-ac03-7d1c953b96a0 Wed, 10 Mar 2021 09:50:11 -0500 607 full false Eric Cacciatore’s Journey in Podcasting and Hospitality | 002 Eric Cacciatore’s Journey in Podcasting and Hospitality | 002 This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

In this episode, Eric Cacciatore discusses his journey in creating the Restaurant Unstoppable podcast, originating from a search to fill a void in the restaurant podcast industry. He highlights lessons learned and his experiences from transitioning from a commercial pilot to a podcaster and assistant winemaker. Eric underscores the importance of evolving through challenges like COVID-19, the potential of Ghost Kitchens, and how the restaurant industry can leverage new opportunities. He also speaks about the launch of the Restaurant Unstoppable Network and emphasizes the value of collaboration, servant leadership, and adapting to the evolving landscape.

About Eric Cacciatorre
Eric Cacciatore is the host of Restaurant Unstoppable, the number one restaurant industry podcast. Since 2013, Eric has been sharing the stories, ideas, knowledge, values, energy, recommendations, and mentorship from proven successful restaurateurs.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> This episode was originally published as part of the Restaurant Growth Podcast. It has been rebranded as part of The Pre-Shift Podcast as of January 2023. The information presented may no longer be up-to-date and may differ from the viewpoints and insights currently shared on The Pre-Shift Podcast.

Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business.

The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

In this episode, Eric Cacciatore discusses his journey in creating the Restaurant Unstoppable podcast, originating from a search to fill a void in the restaurant podcast industry. He highlights lessons learned and his experiences from transitioning from a commercial pilot to a podcaster and assistant winemaker. Eric underscores the importance of evolving through challenges like COVID-19, the potential of Ghost Kitchens, and how the restaurant industry can leverage new opportunities. He also speaks about the launch of the Restaurant Unstoppable Network and emphasizes the value of collaboration, servant leadership, and adapting to the evolving landscape.

About Eric Cacciatorre
Eric Cacciatore is the host of Restaurant Unstoppable, the number one restaurant industry podcast. Since 2013, Eric has been sharing the stories, ideas, knowledge, values, energy, recommendations, and mentorship from proven successful restaurateurs.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts c6afcc77-bc4e-4cfb-9d8d-d55a668e2df6 Wed, 24 Feb 2021 16:24:47 -0500 1429 Restaurant Growth Podcast 1 2 full false Future-proofing restaurants with tech | Preston Junger, 7shifts | 001 Future-proofing restaurants with tech | Preston Junger, 7shifts | 001 In this inaugural episode of the 7shifts Podcast, hosts Dew and DJ speak with Preston Junger, head of US operations and VP of sales at 7shifts and former VP of brand solutions at Yelp!, about his extensive experience in the hospitality tech space. Preston shares insights on how the COVID-19 pandemic has accelerated technology adoption in the restaurant industry. He discusses both the challenges and opportunities facing restaurant owners, particularly the shift towards integrating various tech solutions to streamline operations and maintain profitability. Preston also highlights the importance of open-mindedness and adaptability in leveraging technology to rebalance the traditional business model of restaurants.

00:00 Introduction to the Seven Shifts Audio Series
00:31 Meet Preston Junger: Career and Experience
01:40 Opportunities for Restaurants Post-Pandemic
04:03 The Role of Technology in Restaurant Success
05:36 Challenges Facing the Restaurant Industry
07:50 Innovations and Adaptations in the Restaurant Space
14:49 The Future of Restaurant Technology
16:24 Conclusion and Final Thoughts

About Preston Junger

Preston is an optimistic entrepreneurial-minded sales leader, advisor & board member with international chops. Raises the bar for success with a unique perspective and commitment to building & growing with execution from the ground up. Excels in coaching & inspiring others to rally around a common mission to get things done utilizing the resources you have.

A lifelong builder & believer in creating impact-based solutions and working with great people to grow businesses, Preston is currently Vice President of Sales & Head of U.S. Operations for 7shifts, the leader in simplifying labor management and improving performance for restaurants, freeing up time for managers to focus on serving their customers.

Prior to 7shifts, Preston provided experience from Apple, Yahoo! & IAC (Evite, Citysearch, Ticketmaster, Match.com, Expedia, and others) to build and scale Yelp's business from $2MM to $700MM in annual revenue, and 80 to 4,000 employees from 2008 through 2016.

Preston also formerly co-founded Mile Square Labs as a startup consulting company and is currently a board member for the company, which consists of 30+ expert advisors providing hands-on business consulting, sales and customer success guidance for early-stage to scale-up companies in Europe, Scandinavia, South America & North America. Through his work, Preston has advised, mentored, coached or worked directly with 200+ company founders, investors and accelerators helping them grow their businesses and expand into new markets and segments.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In this inaugural episode of the 7shifts Podcast, hosts Dew and DJ speak with Preston Junger, head of US operations and VP of sales at 7shifts and former VP of brand solutions at Yelp!, about his extensive experience in the hospitality tech space. Preston shares insights on how the COVID-19 pandemic has accelerated technology adoption in the restaurant industry. He discusses both the challenges and opportunities facing restaurant owners, particularly the shift towards integrating various tech solutions to streamline operations and maintain profitability. Preston also highlights the importance of open-mindedness and adaptability in leveraging technology to rebalance the traditional business model of restaurants.

00:00 Introduction to the Seven Shifts Audio Series
00:31 Meet Preston Junger: Career and Experience
01:40 Opportunities for Restaurants Post-Pandemic
04:03 The Role of Technology in Restaurant Success
05:36 Challenges Facing the Restaurant Industry
07:50 Innovations and Adaptations in the Restaurant Space
14:49 The Future of Restaurant Technology
16:24 Conclusion and Final Thoughts

About Preston Junger

Preston is an optimistic entrepreneurial-minded sales leader, advisor & board member with international chops. Raises the bar for success with a unique perspective and commitment to building & growing with execution from the ground up. Excels in coaching & inspiring others to rally around a common mission to get things done utilizing the resources you have.

A lifelong builder & believer in creating impact-based solutions and working with great people to grow businesses, Preston is currently Vice President of Sales & Head of U.S. Operations for 7shifts, the leader in simplifying labor management and improving performance for restaurants, freeing up time for managers to focus on serving their customers.

Prior to 7shifts, Preston provided experience from Apple, Yahoo! & IAC (Evite, Citysearch, Ticketmaster, Match.com, Expedia, and others) to build and scale Yelp's business from $2MM to $700MM in annual revenue, and 80 to 4,000 employees from 2008 through 2016.

Preston also formerly co-founded Mile Square Labs as a startup consulting company and is currently a board member for the company, which consists of 30+ expert advisors providing hands-on business consulting, sales and customer success guidance for early-stage to scale-up companies in Europe, Scandinavia, South America & North America. Through his work, Preston has advised, mentored, coached or worked directly with 200+ company founders, investors and accelerators helping them grow their businesses and expand into new markets and segments.

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts dbf765e1-b7b8-44f2-b8cd-1d1754a97fdb Thu, 11 Feb 2021 15:49:34 -0500 1012 Restaurant Growth Podcast 1 1 full false How to Conduct a Restaurant Feasibility Study (Blog Audio #5) How to Conduct a Restaurant Feasibility Study (Blog Audio #5) In this episode, we’ll define a feasibility study, outline the sections restaurant feasibility should have, and identify the best practices you should follow when conducting one. 

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In this episode, we’ll define a feasibility study, outline the sections restaurant feasibility should have, and identify the best practices you should follow when conducting one. 

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 29d4f768-884d-432e-9572-e1d4c232d6e4 Mon, 01 Feb 2021 14:17:48 -0500 927 5 full false Restaurant Job Interview Questions & Answers (Blog Audio #4) Restaurant Job Interview Questions & Answers (Blog Audio #4) A restaurant interview can take many forms – a group interview, an open interview, or a scheduled one-on-one interview, to name a few. No matter the setting, having poise, being authentic, exuding confidence, and articulating knowledge will help you stand out from other candidates.

Dew Smith, the Brand Strategist at 7shifts, shares 12 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them to help you prepare for your interview. 

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> A restaurant interview can take many forms – a group interview, an open interview, or a scheduled one-on-one interview, to name a few. No matter the setting, having poise, being authentic, exuding confidence, and articulating knowledge will help you stand out from other candidates.

Dew Smith, the Brand Strategist at 7shifts, shares 12 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them to help you prepare for your interview. 

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 1729d3a8-369f-4081-aec2-9d16e3a65257 Wed, 16 Dec 2020 16:00:00 -0500 1205 full false Essential Restaurant Management Skills (Blog Audio #3) Essential Restaurant Management Skills (Blog Audio #3) How do you start moving up? What are the restaurant management skills you need to succeed and how do you acquire them? Is it difficult to get the right training? Do you need a degree? 

Let’s take a look at what a restaurant manager does, what skills they need, and how to brush up on those skills.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> How do you start moving up? What are the restaurant management skills you need to succeed and how do you acquire them? Is it difficult to get the right training? Do you need a degree? 

Let’s take a look at what a restaurant manager does, what skills they need, and how to brush up on those skills.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts ec37f6b2-b0d1-43cd-9f43-cb32b7d20cfe Wed, 16 Dec 2020 12:26:13 -0500 964 3 full false How to Create a Restaurant Staff Training Manual (Blog Audio #2) How to Create a Restaurant Staff Training Manual (Blog Audio #2) In this episode of 7shifts Audio Series we are going to explore how to create a comprehensive restaurant staff training manual. It will be everyone’s guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In this episode of 7shifts Audio Series we are going to explore how to create a comprehensive restaurant staff training manual. It will be everyone’s guide for instructions, processes and all the answers to common questions, while being a great reference point to ensure staff feel engaged and supported.

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7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> 7shifts 4a8b175b-d56b-45a1-ac14-1d14397b3a41 Fri, 23 Oct 2020 16:26:27 -0400 1022 2 full false Simple Restaurant Marketing Plan for 2023 (Blog Audio Series #1) Simple Restaurant Marketing Plan for 2023 (Blog Audio Series #1) In this episode of 7shifts Audio Series we explore how restaurants can create a new, upgraded marketing plan and gain a competitive edge in 2021. As we all know, 2020 has been a difficult year for everyone — especially those in the restaurant industry — but a strong marketing plan will help you get back on track.

Download the marketing plan in PDF format - bit.ly/33A4jdp

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

]]> In this episode of 7shifts Audio Series we explore how restaurants can create a new, upgraded marketing plan and gain a competitive edge in 2021. As we all know, 2020 has been a difficult year for everyone — especially those in the restaurant industry — but a strong marketing plan will help you get back on track.

Download the marketing plan in PDF format - bit.ly/33A4jdp

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About Us
7shifts is a restaurant platform that helps operators and managers hire, train, schedule, pay and retain their restaurant teams. With an easy-to-use platform and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for over 55,000 restaurants.

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