Best NAKI SOYTURK Podcasts (2025)

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From a Single Shop to Six Locations: The Bel Fries Strategy for Scaling Simplicity 31:51

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4d ago31:51

31:51

Send us a text How does a recent college grad turn a simple European street food into a thriving six-location brand in the heart of New York City? Annalee Schlossberg, founder of Bel Fries, reveals the strategy behind her fast-growing french fry empire. Inspired by the "frit shops" of Belgium, Annalee didn't just copy a concept—she perfected it for…

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The Seven Brothers Story: How Faith and Family Built a Burger Empire 59:54

5d ago59:54

59:54

Send us a text In this episode of The Bottom Line, Naki Soyturk speaks with Seth and Shem Hannemann of Seven Brothers Burgers—a family-run restaurant born in Laie, Hawaii, that’s now spreading the spirit of aloha across the mainland U.S. The brothers share how their father’s uncompromising vision for quality and their family's deep-rooted faith tur…

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How Joe Fontana Built a Fried Chicken Empire by Starting Lean 1:04:11

6d ago1:04:11

1:04:11

Send us a text Episode Summary In this episode of The Bottom Line, your host Naki Soyturk sits down with Joe Fontana, the founder of the wildly successful Chicago-based restaurant group, Fry the Coop. Joe shares the unfiltered story of his journey, starting with the financial pressure that pushed him to leave his corporate job and chase a dream in …

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Mission-Driven Burgers: How Grassburger Is Changing Fast Casual 36:28

18d ago36:28

36:28

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Jessie and Ed Kileen, the husband-and-wife duo behind Grassburger, a growing fast casual brand that fuses sustainability, values-driven leadership, and operational discipline. The Kileen’s share their journey building a burger concept with a conscience. They source 100% …

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From One Oven to a Movement: The Billy Bricks Story 1:04:56

20d ago1:04:56

1:04:56

Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with Ric Gruber Jr., the attorney-turned-entrepreneur who brought Neapolitan-style pizza to Chicagoland 20 years ago—and never looked back. Ric shares how he and his family bootstrapped Billy one unique wood-fired oven into a powerful regional brand with seven stores, se…

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No More Guesswork: Inventory, Cost Management and Consistency, and Real Results with MarginEdge 40:31

24d ago40:31

40:31

Send us a text In this episode of The Bottom Line, Naki Soyturk welcomes Matt Molaski and Rich Dunham from MarginEdge—the industry’s “Swiss Army knife” for inventory, invoice processing, and restaurant cost control. They break down the biggest myths about inventory, why most operators get stuck in spreadsheet chaos, and how MarginEdge helps transfo…

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Scaling Restaurants & Systems: Real-World Lessons with Greg Provance 50:39

24d ago50:39

50:39

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two un…

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25 Years, 8 Stores: Pete Boniface’s Restaurant Systems Playbook 58:56

2M ago58:56

58:56

Send us a text Key Quote: "You don’t need to lose your soul to grow—but you do need systems." — Pete Boniface In this episode of The Bottom Line, host Naki Soyturk sits down with Pete Boniface, co-founder of Yampa Sandwich Company, to dissect what it takes to build and sustain a thriving restaurant business for 25 years. Pete shares the philosophy …

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Pizza Boss of Minnesota Antonio Gambino (Andrea’s & Tono’s) on Great Food, Culture & Partnership 42:35

3M ago42:35

42:35

Send us a text In this episode of The Bottom Line, host Naki sits down with Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, to unpack the real strategies behind one of Minnesota’s fastest-growing restaurant brands. Antonio shares his story, from growing up in a family of pizzeria owners to launching multiple concepts for new restaurant…