Restaurant

Running a restaurant means thin margins, high turnover and long days. In these interviews, Anthony V. Codispoti talks with owners, operators and executives from Red Lobster, On The Border, Sonny's BBQ, Dickey's Barbecue, Lawry's, The Capital Grille, Alamo Drafthouse, Cameron Mitchell Restaurants and Wing Snob. You will also hear Drew Nieporent of Myriad Restaurant Group on building Nobu, and Andres Garcia on growing from Venezuela's first Wendy's to 240 U.S. locations. They share how they hire and keep good people, build culture across many locations, handle rising costs and grow without losing what made the first location work. Whether you run one restaurant or a multi-unit group, these conversations offer real lessons from people who have done the work.