Best Restaurant Staffing Solutions Podcasts (2025)

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Natasha McIrvin on Mastering Surprise and Delight 37:26

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1d ago37:26

37:26

Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that…

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Keith Benjamin on Crafting the Vision for a Restaurant Empire 33:06

6d ago33:06

33:06

The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with in…

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Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead 8:14

7d ago8:14

8:14

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Chef Rob Rubba on Redefining Sustainability 32:37

9d ago32:37

32:37

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation we sit down with the chef to discuss how he architected the life and career of his dreams through th…

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Karen Akunowicz on The Linear Path to Success 33:57

13d ago33:57

33:57

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we’ll get all three. Few stories illustrate this more beautifully than today’s guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef t…

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Office Hours: Stop Discounting, Start Enrolling 8:17

14d ago8:17

8:17

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Owning Your Destiny: James Bailey on Rejection, Resilience, and Running Momofuku 34:12

16d ago34:12

34:12

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it’s not just about talent. It’s about patience, identity, and leadership. In this episode, we dive into the real story behind James’ rise through the ranks, how …

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Jonathan Sawyer on Building a Business That Lasts 34:54

20d ago34:54

34:54

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we’re busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning…

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Tech That Pays You Back: Jeremy Julian on Restaurant Systems That Save Time, Labor, and Sanity 36:00

23d ago36:00

36:00

Restaurant tech isn’t just about bells and whistles—it’s about ROI. And no one understands that better than Jeremy Julian. With nearly 30 years in restaurant technology and operations, Jeremy has helped thousands of restaurants plug into tools that actually make life easier and businesses more profitable. In this episode, we explore how to audit yo…

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How To Scale : Ensuring Profitability with Michael Mina 33:08

27d ago33:08

33:08

For over 30 years, Michael Mina has dominated the restaurant scene and today we sit down with the chef to find out how. In today’s conversation we dive deep into the tactics tools and strategies Michael has developed over decades to acquire talent, develop leaders, scale operations, and ensure profitability. This is a masterclass in restaurant owne…

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Stop Running a Restaurant—Start Running a Business: Roger Beaudoin on Systems, Sales, and Scaling Culture 41:23

30d ago41:23

41:23

Most operators are stuck running restaurants. Roger Beaudoin teaches them how to run businesses. A 23-year restaurateur turned global coach and the founder of Restaurant Rockstars, Roger has helped thousands of owners escape burnout by installing the systems, culture, and leadership that scale. In this episode, we break down his approach to profita…

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Serving the Story: Kathy & Ben Sidell on Building Restaurant Brands That Create Emotional Loyalty 43:29

1M ago43:29

43:29

What if your restaurant wasn’t just a place to eat—but a part of your guest’s identity? Kathy and Ben Sidell have mastered the art of emotional branding, turning Saltie Girl and Sweet Boy into lifestyle experiences people feel proud to align with. In this episode, we explore how they’ve built high-volume, high-loyalty concepts without sacrificing s…

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Office Hours: How to Cure Stagnant Sales 8:10

1M ago8:10

8:10

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Rethinking Restaurant Metrics: Jim Taylor on the One KPI That Changes Everything 46:46

1M ago46:46

46:46

Most restaurant operators are flying blind—tracking the wrong metrics and chasing problems that don’t actually exist. Jim Taylor, founder of Benchmark Sixty, is on a mission to fix that. With decades of experience in operations and a passion for data-driven decision-making, Jim has helped hundreds of restaurants ditch outdated systems and find free…

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Mastering the Vibe: Lee Maen on Creating Iconic Restaurants That Endure and Scale 38:50

1M ago38:50

38:50

Some restaurants chase trends. Lee Maen builds brands that shape them. As co-founder of Innovative Dining Group, Lee has redefined what it means to create restaurants that are as memorable for their vibe as they are for their food. From Sushi Roku to BOA Steakhouse, he’s turned hospitality into a high-performance art form—blending ambiance, precisi…

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Office Hours: The #1 Hack to Transform Your Restaurant's Marketing 7:30

1M ago7:30

7:30

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Creating a Legacy Brand : Chef John Currence 32:50

1M ago32:50

32:50

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that’s what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national br…

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Curing Burnout: Anese Cavanaugh on Leadership, Burnout, and Creating High-Impact Teams 39:59

2M ago39:59

39:59

Burnout isn’t about working too much—it’s about what drains you. Anese Cavanaugh has spent the last two decades helping leaders master their Intentional Energetic Presence (IEP) to create thriving, engaged teams without running themselves into the ground. Her work with Zingerman’s and top companies worldwide has proven that energy, not time, is our…

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Office Hours: How to Build an Unforgettable Brand 6:54

2M ago6:54

6:54

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Redefining Teamwork: Shawn Gawle on Building Culture, Mentorship, and Michelin-Level Dining 37:50

2M ago37:50

37:50

Great food gets guests in the door, but a great team keeps them coming back. Shawn Gawle, the awarded chef behind Camaraderie, has mastered the art of creating exceptional dining experiences by prioritizing mentorship, culture, and intentional leadership. In this episode, we explore Shawn’s journey from celebrated chef to chef-owner, how his philos…

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Episode 5: The New Landscape of Restaurant Real Estate 29:42

2M ago29:42

29:42

The fires have dramatically altered LA’s real estate market, creating both challenges and opportunities for restaurant owners. Real estate expert Dan Fagan shares insider knowledge on where the best opportunities are now, how to negotiate stronger lease terms, and how consumer behavior is reshaping restaurant site selection. Whether you're looking …

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Culture Is Your Competitive Edge: Lisa Schultz on Eliminating Drama and Creating High-Performing Teams 37:21

2M ago37:21

37:21

Most restaurants accept drama and dysfunction as part of the business—but what if eliminating them was the key to higher profits and better retention? Lisa Schultz, Managing Partner of Zingerman’s Roadhouse, has spent the last 20 years proving that culture is the real secret to success. By implementing no-drama leadership, open-book finance, and em…

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Office Hours: The 3 Keys to Escaping Day to Day Operations 8:33

2M ago8:33

8:33

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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The Principles of Profitability : David Scott Peters on The Art of Delegation 43:30

2M ago43:30

43:30

Most restaurants don’t make money. The ones that do, typically make very little. This is our reality and many of us have embraced it. But what about the group no one talks about: the restaurants that are making a killing, quietly and consistently. They all seem to be following the same formula and today we sit down with restaurant expert, David Sco…

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Episode 4: Designing the Future of Restaurants 25:43

2M ago25:43

25:43

With the fires wiping out entire restaurant districts, what does the future of restaurant design in LA look like? Renowned architect John Hamilton shares with Josh Kopel and Michael Benson what restaurant operators should be thinking about when rebuilding—from fire-resistant materials to more flexible layouts, outdoor dining strategies, and cost-ef…