Restaurant

Haley Nutter-Sitek shares Crown Restaurant Group journey—Father's Day breakdown to Cincinnati Magazine validation, 2-2-2-2 rule creating family table culture across seven restaurants.

Alec Gropman shares journey from CIA grad to Charleston rising star—launching bodega COVID pop-up drawing 200-person lines, burning out at 25 with overcomplicated menus, pivoting entirely in two days, and breaking front-house-back-house walls with transparent pay structure.

Austin J. Crawford shares journey from Ocean Club door-knock to Del Mar GM—learning genuine Cameron Mitchell culture, recovering never-returning guests now bringing Christmas cookies, admitting conflict avoidance struggles, and teaching slowing down purposefully speeds everything up.

Matthew Ridgway shares 2007 rock bottom girlfriend left lost job economy crashed father sick 30 living at home sweeping floors, mother's advice don't fuck this up married elementary school girlfriend 37, kill old self move forward can't mourn path—now leading Pomegranate Hospitality New Orleans.

Scott Pinocci shares his journey from busing tables at Italian restaurant to F&B Director at Ocean House—one of 14 Forbes triple five-star properties worldwide—earning James Beard recognition and mastering luxury service excellence.

Dana Canalichio shares Vegas Palms Casino bartending earning more than Ghost Bar management, Eagles stadium dream job lost in 2009 recession, pandemic riot window creating Rosie's takeout doubling revenue, and managing 14 FCM Philadelphia concepts coaching teams through guests forgetting how socialize.

Sara Connery shares journey from law school Food Network therapy to CEO of Handcrafted Restaurants—navigating compassionate divorce after husband came out, closing all Hawaii locations during COVID, building 40+ manager 10-year retention through monkey pod tree philosophy where sustainable profitability means ecosystem thrives together.

Ryan Wilson shares fourth generation CEO journey at Lawry's Restaurants—training in Michelin-starred Italian kitchens, living with grandparents four years, negotiating 17-year licensing battle with McCormick, managing 18 family shareholders, and becoming CEO during COVID shutdown after opening 11 international locations.

Bobby Stuckey shares his journey from struggling bus person with dyslexia to three-time James Beard winner, building Frasca Hospitality Group and championing restaurants as employment engines.

Chris Gannon, CEO of Bolay Fresh Bold Kitchen, shares his journey from Florida State Chief Osceola to building a 100% gluten-free fast casual brand, implementing chargrill technology, and balancing AI innovation with culinary passion and operational excellence.

Sydney Grims, COO at Grims Hospitality Group, shares her journey from managing Pharrell Williams events for billionaire Ron Perelman to sacrificing New York relationship at 26, launching million-dollar Mashulu nightclub, and proving herself beyond owner's daughter label.

Chris Ives, CEO at Bubbakoos Burritos, shares his journey from Fruitable acai bowl Chapter 11 bankruptcy learning franchise mistakes to growing Bubbakoos from 12 to 147 units, operating as GM during COVID crisis, and battling DoorDash marketplace dominance daily.