Restaurant

Ryan O'Malley shares how he grew Wendy's of Bowling Green from a family legacy to 150 restaurants, raised $3 million for adoption, survived COVID with record sales, and built a people-first culture that drives growth.

Randy Wyner of Chronic Tacos shares how he turned a $90K Newport Beach gamble into a 30-plus location franchise built on authentic recipes, street culture, and people-first hospitality.

Dave Domzalski of Barmetrix shares how weekly bar audits, four referability habits, and a people-first culture helped him grow 560% post-COVID and write the hospitality industry's playbook.

Craig Cooper, CFO of Chef Tim Love's Love Management, shares lessons from Cheddar's rapid growth, navigating personal crisis, and scaling Paloma Suerte across Texas and beyond.

Deric Rosenbaum shares how he built Groucho's Deli into an 85-year brand with a franchise system, AI-powered operations platform, and internal training podcasts while spending five years as his daughter's medical advocate.

Dave Nitzel shares how he went from Fortune 500 supply chain to hospitality consultant, why his worst-selling book was his best work, and how a self-funding bonus program quadrupled a bar owner's profits in one year.

Danny Bendas shares 35 years of restaurant consulting wisdom at Synergy, from cutting kitchen waste by 50% in Guatemala to surviving cancer while doing client Zoom calls from the infusion chair.

Patty Wall shares how she built Malcolm Yards Market, one of America's top food halls, inside a fire-damaged historic Minneapolis building using RFID technology, short-term chef leases, and a cravability test that set the bar for every concept.

Jason Schofield shares how he went from filing bankruptcy as a restaurateur to building Hive V.O.C, a supply chain company that saves restaurants thousands in unclaimed rebates and brings manufacturing back to the US.

Layla Ebersole shares how she went from high school dropout to COO and partner at On Call Restaurant Accounting, growing OCRA to 400 clients by closing books weekly and catching the financial problems operators never see coming.

John Gelastopoulos arrived from Greece at 17 and built Broken Yolk Cafe into a 40-location franchise doing $2.7M per unit by putting people first and never stopping at a fall.

Matt Stanfield shares his journey from civil engineer to seven-location pizza owner—overcoming fraudulent financials, employee sabotage, and third-party delivery economics to win Pizza Today's 2024 Pizzeria of the Year at Mattenga's.