Restaurant

Luis Ginestra, CEO of the Rabbit Group, shares how he cut 15 Miami hospitality concepts to 7, doubled sales, and built a partnership model around proven global brands in one of the country's most competitive markets.

Shaun McDonald of Harri shares how restaurant operations led him to hospitality SaaS, what Fair Work Week compliance automation actually saves operators, and a cancer misdiagnosis he kept secret for years.

Brothers Kashawn and Ke Yu Chen bought Chin Chin Cafe at 19 with borrowed money. 27 years later, it’s an award-winning institution feeding schools, sponsoring teams, and hosting live sushi events.

Brad Barmore of Kin Restaurant Group shares how he built three Sonoma County restaurants on $120K, survived wildfires, evacuations, and a pandemic — and why taking care of staff first is the most profitable decision he ever made.

Stephan Harman of FUSIAN shares how Sunday sushi parties in Aspen became a 7-location Ohio chain — bootstrapped, chef-free, and built toward 100 restaurants without outside capital.

Steve Browne shares his journey from unemployment to Chief People Officer at LaRosa's Pizzeria—eliminating the "black hole" HR reputation, achieving 1% office turnover, writing three HR books, and running 25-year HR roundtable supporting thousands in transition.

Healey Mendicino shares how she went from Port of Subs franchisee to CEO, survived 2008, navigated a landmark acquisition, and is now expanding the brand to 500 locations including Guantanamo Bay.

Rigo Espinoza shares journey from 12-year-old busboy to Raw Kitchen owner—grandfather's 1976 fish taco bicycle legacy, made-up-on-spot COVID restaurant concept, family "your time to shine" support, and learning customers vote fish taco number one over elevated gourmet presentations.

April King of Restaurant PhD shares her journey from restaurant server to consultant, revealing how a professional breakdown led to breakthrough systems helping multi-unit operators achieve record performance and reduce turnover.

Steve Lombardo, CEO of Gibson's Restaurant Group, shares how he went from corporate M&A lawyer to leading Chicago's most iconic restaurant group and what it really means to run a business where every customer must leave happy.

Higor Valle shares how he went from a canceled visa and a 7-Eleven job to corporate wine director at Mr. Hospitality Miami, building Lafayette's entire wine program in six weeks and founding Wise Cellar consulting along the way.

Michael Dorf shares how he built City Winery from a 2008 financial crisis pivot, survived COVID by laying off 1,490 people in one day, and why live music and human connection can never be replaced by technology.