Restaurant

In this inspiring episode, Shawn Harrs, Executive Vice President and Chief Information Officer at Red Lobster, shares his transformational journey from Disney engineer to tech leader at America's largest seafood restaurant chain.

How passion for community impact and continuous improvement transformed Stone Creek Coffee from a small Milwaukee roaster into a nationally recognized leader in specialty coffee. 

How a small shack in Columbus's Short North district became one of Ohio's most beloved pizza brands. 

In this episode, Terri Hannifin Buis, co-owner of Home Slice Pizza, shares her remarkable journey from childhood donut entrepreneur to running a rapidly expanding restaurant group.

In this engaging episode, Tim Brown, co-founder of Lazy Moon Pizza, shares how he transformed fine dining experience into a beloved college pizza institution by focusing on quality, community, and authenticity.

In this inspiring episode, Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, shares how she transformed America's largest barbecue franchise by merging technology with tradition.

In this inspiring episode, Julio Cano, Chief Business Officer and Partner at Bien Trucha Group, shares his fascinating journey from professional soccer executive to successful restaurateur.

In this inspiring episode, Ari Weinzweig, Co-Founding Partner of Zingerman's Community of Businesses in Ann Arbor, Michigan, shares his remarkable journey from dishwasher to leader of a $80 million food empire.

In this episode, Chris Crawley, CFO of Hoffman Hospitality Group, shares his journey from college baseball player to financial leader in the restaurant industry.

In this engaging episode, Meghan McNeil, General Manager at Maple and Ash in Chicago, shares her winding path from a 16-year-old hostess to leading one of Chicago's premier steakhouses.

In this inspiring episode, William Albino, General Manager at Double Zero restaurant, shares his unconventional career path from special education to restaurant leadership.

In this engaging episode, Trevor Micklow, Director of Operations at Doughboy Restaurant Group (DRG), shares his journey from bartender to restaurant leader, revealing insights on team building, operational excellence, and innovative restaurant concepts in Chicago's competitive dining scene.