Kyle Mylius fell in love with the restaurant business while working as a corporate service trainer. "I may have been a terrible college student, but I was wonderful at working with people,” he says, adding, “I enjoyed hospitality right away because it required teaching and serving." He went on to manage an independent coffeehouse and help its owners expand the concept with two additional units. At that point, Kyle knew restaurant ownership was to be his future. Learn how Kyle, in 2005 armed with only $10,000 and ambition, took over the basement of a beautiful historic building in downtown New Braunfels, Texas, with his business partner. There they created the Root Cellar, a casual café furnished with items collected at garage sales, displaying artwork by local artists, and featuring live entertainment by local musicians. Kyle describes the seasonal menu as "American favorites with a twist."  After 17 years in business, Root Cellar continues to enjoy a strong connection with the community and led the way to the development of two other successful concepts - Tin Top Burgers and Rhea’s Ice Cream, with two units. Today, says Kyle, "I see my role as providing support to the units. Providing growth for key staff is critical for expansion in today’s market and allowing a sense of ownership among management helps them better focus on the business.” With Tin Top Burgers and two Rhea’s Ice Cream parlors operating in the same locale as Root Cellar, Kyle set his sights on expanding into the neighboring community of Gruene, Texas. In 2018, he opened the Gruene Grove bar, along with a third Rhea’s Ice Cream. His future includes plans for continued business growth in the markets he knows.  Says Kyle: “Community matters. Not everything may work everywhere, so I recommend you stay where you are known and accepted."

George Joseph learned the importance of good hospitality from his days as the owner of a Drug and Alcohol rehabilitation business. This lesson served him well when in 2014 he found himself with the task of taking over Common Bond, a single-unit bakery café he had invested in. The popular bakery received critical acclaim but was difficult to operate and not financially successful.   Join us as George shares his story of a company restructure, commissary kitchen development, corporate team building and expansion to the current 12 units with 2 more under development. Common Bond presents an updated version of the European neighborhood bakery coffeehouse offering an equal amount of savory and sweet items, coffee, and sandwiches.   In this episode, we learn how Common Bond developed and successfully operates multiple versions of the brand. The "Bistro" concept is their counter service bakery/café, the "Brasserie" offers full-service evening service while the "On the Go" is the smaller, limited menu drive-thru version.   "Multiple presentations of our concept doesn't create any additional difficulty, instead it provides us greater opportunities for expansion," says George. "The runway of core menu offerings, color scheme and certain design elements are consistent in all variations.”   George's simple 3 steps of service teach his philosophy of Greet, Engage and Serve! This people-first approach to hospitality has resulted in a positive work environment full of motivated staff and satisfied guests. 

Karen Malody began her food service career with the development team at Starbucks, where she played an integral role in the development of Frappuccino and the creation of many other successful offerings.   In this episode, we learn how Karen’s consulting company, Culinary Options, helps restaurant operators develop winning and profitable menu items. "For 25 years, I have been fighting what I call bloated menu syndrome," says Karen. “Operators tend to present too many items creating a heavy menu with high inventory and low profit margins.”    Karen enjoys taking her client's idea and developing it into a full menu concept. She believes the foundation for a successful menu starts with the cross-utilization of products and making a second purpose for popular menu items. “I believe future menu formulas will include convenience and packaging with quality and consistency to improve the guest experience.”

Drew Glick grew up working in his father’s New York catering business and did not immediately follow in his footsteps in the food business. That is, not until his persistent and persuasive surgeon uncle convinced Drew to walk away from a 17-year career in insurance and finance, relocate to San Antonio, TX, and launch "Drew's American Grill" - a failed concept.   In Drew’s case, happily, the second time’s a charm. Join us for a shot of inspiration with this restaurant business comeback story.    Drew shares what he learned from the unsuccessful three-year restaurant ownership experience, a 10,000-square-foot full-service bar and grille concept. He explains how it set the stage for his next and tremendously successful current concept — "Max and Louie’s", an authentic New York Deli in the heart of the Lone Star state.   Drew opened Max and Louie’s in 2016, serving loyal customers breakfast, lunch and dinner seven days a week. The all-day menu (you can have breakfast, lunch, or dinner items any time of day) and long hours could have put a strain on operations. But his "staff-first" philosophy "has built a team that enjoys working together to exceed our guest’s expectations," says Drew.   His business philosophy also includes a "quality-first" approach to the menu, sourcing the finest ingredients and making all items from scratch, including bread in an in-house bakery. Drew has expanded his footprint, begun an overnight baking shift, and added catering to meet demand from his growing customer base.    Today, with a talented management team and a staff of 85, he looks forward to expanded delivery business and retail sales of his products.

Arlene Spiegel experienced the challenges of daily operations while spending her teen years working in the family restaurant. She mastered the basic principles of guest service and joined the health movement by opening her first restaurant, The Garden of Eating. Arlene was sought after for her opinion and business knowledge by industry magazines and many neighboring restaurants. She enjoyed assisting others with their operational issues and worked to implement improvements.   In this episode, we learn how Arlene decided to sell her restaurants to her partner and begin a full-time career in consulting. She tells us about her years working with Price Waterhouse and Cooper as their global restaurant expert. She shares her experiences from her days working with regional chains and national brands, and tells us how her admiration for the hard-working independent restaurant operator grew.   Arlene moved on to create Arlene Spiegel Consulting in order to focus her time and energy on independent start-ups and small growing restaurant companies. Decades later Arlene finds herself busy with a variety of restaurant, hotel and casino clients. "The recent pandemic simply exaggerated many issues restaurants were already having within their operation," says Arlene.  She continues "Improving customer convenience, streamlining daily operations and improving the staff experience were issues I helped many of my clients with."   Her "Come Back Strong" program was developed to assess issues, provide direction and help implement improvements quickly and successfully. We learn how this approach led some restaurant clients to move into retail and how hotel casino buffets morphed into popular food halls. Arlene tells us "I see consulting as the process of finding solutions and providing the tools required for successful implementation!"

In 1939, Michael Passalacqua’s grandparents opened Angelo’s Italian Restaurant in Washington, PA. They grew the small neighborhood restaurant and bar with its limited pasta and chicken menu, into a popular dining destination.   In this episode, Michael shares the story of his transition from a police officer to joining his family’s business. He grew up around the culture and mission of Angelo’s, so he knew how to make “guests feel like a part of our Italian family,” he says. But he was not prepared to manage a restaurant and rolled up his proverbial sleeves and dived into educating himself for the job. Michael was one of the earliest members of RestaurantOwner.com, which he credits for helping him drive revenue, manage costs and train his staff more effectively. His discipline and effort have been rewarded with the continued and growing success of the concept.    Michael also shares the story of the restaurant’s 2008 relocation, including the design and construction of a freestanding building, to adapt to changes in his market. He explains the business planning and financing process and his thinking behind the restaurant’s design changes and offerings, including a display Gelateria, to maintain appeal in a changing market.   Michael believes profitable restaurant owners are always learning, by choice and necessity. Operating the new, larger, busier restaurant presented new challenges. After the relocation, “it took a couple of years to really feel stable and well organized," he says, adding, however, “our commitment to constant improvement has helped Angelo's become a people forward, positive workplace where happy staff are supported by friendly management.”

Raz Halili returned home from a trade show to learn that his father had purchased a closed beachfront restaurant in San Leon, Texas. The Halili family has operated a successful seafood wholesale company for years, but Raz knew running a restaurant would be a much different experience. The second-generation oyster man found himself in the restaurant business.   "I had no restaurant experience," says Raz, "but I knew that I needed strong people to help build the foundation of my concept." He turned to Joe Cervantez, armed with experience in the kitchen of fine-dining landmark creole seafood concept Brennan’s, to be executive chef for the new seafood & oyster house restaurant -- Pier 6    Learn how in just two years Raz and Joe worked together to create a successful beachfront seafood dining experience, and since expanded into lodging with six beachfront rental bungalows to serve local residents and weekend, destination visitors. The surf and turf menu has a heavy New Orleans influence and is seasonally updated. The expansive premises accommodate outdoor balcony space along with beautifully appointed interior dining and bar areas, for both casual and special-occasion dining. Raz and Joe explain how they quickly developed a successful brand with a quality menu and high-performing team in spite of Covid labor and supply chain challenges.

Self-described "entre-brew-neur" Ryan Soroka is president and co-founder of the successful 8th Wonder Brewery, based in Houston’s vibrant "EaDo" neighborhood. Hospitality graduate school and a passion for beer took him on his journey from home brewing to running a food truck to launching a popular brewery and brew pub.   Upon graduation from university, Ryan began his career in corporate finance, but after acknowledging his true calling, he pursued and earned a master’s degree in hospitality management at the Conrad N. Hilton College of Global Hospitality Leadership at the University of Houston. "Graduate school built my confidence and solidified my passion for this industry," says Ryan. It is also where he met his future business partner Aaron Corsi. "There was a natural progression in my business planning from food truck to brick and mortar restaurant and brewpub to brewery," adds Ryan.   In its 10th year of business, 8th Wonder produces a wide variety of classic beers and ales, including seasonal offerings. More recently, 8th Wonder has successfully expanded into spirits distillery under the brand 8 times Vodka and Texas Whiskey, as well as a line of non-alcoholic offerings under the brand  Wonderwaters.    In this episode, Ryan explains how he and his team manage a successful brewery operation — including production, taproom service, onsite events, product development, and community marketing.

With 23 units of his breakfast, lunch, and brunch concept Turning Point operating in New Jersey, Delaware, and Pennsylvania, founding CEO Kirk Ruoff knows the challenges of starting and growing a successful multi-unit restaurant brand.   In this episode, Kirk shares how attention to daily operations attracts and retains staff. "The unit manager is the heart of our brand," says Kirk, adding, "All services are intended to support them." He explains how leveraging current technology to communicate with, schedule, and train staff can foster engagement and teamwork.   "When pick-up and delivery orders increased over 300%, our staff rallied, and some of the best suggestions regarding packaging, operations efficiency, reheating instructions and marketing came from them," says Kirk.   A flexible concept, Turning Point is able to move into both new and second-generation locations ranging from 3,500 to 5,000 square feet. Kirk’s strategy for growth going forward is franchising, with a franchisee-operated unit in the works in Pennsylvania, with similar expansion in Virginia and Florida to follow.

Bob Yacone won first place in the nation for traditional pizza at the International Pizza Expo in Las Vegas, Nevada the same year he won first place at the National Buffalo Chicken Wing Festival in Buffalo, New York.    But his life hasn't always been a series of impressive awards. In this episode, we learn how he went from a difficult life in Brooklyn, New York to a successful restaurant operator in the Southwest. "My adopted grandmother got me interested in food. She raised me and was wonderful in the kitchen," he says, adding, "I enjoyed it immediately."   Bob launched full-service Italian restaurant Forghedaboudit! in Deming, New Mexico, home to his wife Kim’s family. He explains how he successfully developed a large loyal guest following in a challenging secondary market and - in spite of the pandemic - launched a smaller-footprint counter-service and take-out version of the concept in Las Cruces, New Mexico. Bob plans to expand Forghedaboudit! via franchising, with the next location to be slated for opening in El Paso, Texas sometime next year.

Tune in to this episode to learn how to go from good to excellent. An engineer by training, David Jones applied his analytical and business expertise to restaurant management education. He is the founder of The Excellence Advisory, a premier hospitality leadership development group. His approach has helped many independent restaurant operators increase their effectiveness, improve staff retention, and turn their managers into better leaders.   David spent seven years on the Pal’s Business Excellence Institute, the Tennessee-based management development arm of Pal’s Sudden Service restaurant group, the only quick-service restaurant chain restaurant to earn a Malcolm Baldrige award. “The more we think like our customers, the more we realize the importance of quality and value,” says David, adding, “when we think like our staff we realize the importance of a quality work environment and being valued!”   In the wake of the pandemic, David believes operators have a “second chance to make a first impression on returning guests and staff.” The winners will be concepts that engage their staff and empower their management team.

David Tripoli has 40 years of experience in the restaurant industry as a manager, multiunit supervisor, concept developer, and operations executive. He most recently directed independent restaurant company Truluck’s Ocean's Finest Seafood & Crab with its expansion to 12 units in five states with annual revenue exceeding 80 million. "Successful expansion is found within your concepts bench strength," David tells us, "because it’s a people business after all."   In this episode, David shares his philosophy on management leadership development and his proven steps to follow from management selection, initial training and supervision, to ongoing development.   "Management is about managing situations, but leadership is motivational and creates the positive culture today's staff members look for and deserve," says David. "Restaurants perform so much better when staff is inspired and not simply overseen."   David’s successful experience with developing good managers into great leaders has helped many others grow and exceed their expectations. "Positive character development and personal growth is another result of successful leadership," says David.    Considering today’s competitive labor market, it has never been more important to maintain a positive work environment where managers properly lead and staff excel and grow. This is a must-listen.

Alex Canter is CEO of Nextbite, which states as its goal "to ensure every kitchen with extra capacity is not only surviving, but thriving" with off-premises virtual brand sales. Alex is not just a young tech entrepreneur. He is a savvy and seasoned restaurateur, who at age 12 started working in his family's business - the landmark Canter's Deli, an iconic Los Angeles dining destination serving locals, tourists, and celebrities.   Alex successfully preserved the time-honored traditions of a fourth-generation family-owned restaurant while modernizing it with cutting-edge technology to streamline operations and online ordering. In the process. Alex discovered his passion for restaurant industry innovation. "If you aren't thinking about the next generation of your restaurant, there may not be one," he says.   In this episode we learn how Alex conceived and developed Nextbite to help independent operators maximize revenue with very little additional operating costs. "Fitting the right virtual brand into an independently owned restaurant operation helps raise revenue from currently underutilized kitchens," he explains.   Nextbite's successful virtual brands include George Lopez Tacos, Wichcraft, Crave Burger, Wild Wild Wings, Grilled Cheese Society, Lucky Dragon, and many more. Nextbite also provides menu execution and operations assistance, and an ordering platform that simplifies third-party delivery orders and transactions. Alex also explains the company's unique revenue-sharing program with partner restaurant operators.   Considering takeout and third-party delivery sales comprise as much as half the revenue for many independent operators, that alone is good reason to tune in and learn Alex's bold vision of the future of off-premises dining.

Aaron Lyons came to the restaurant industry to create the guest experience he wanted. With a solid business background and education, but no restaurant industry experience, his years of business travel and dining out inspired his desire to develop a new fresh, farm-to-table concept. Following a career in finance and armed with an MBA, Aaron created a business plan for a new flex-casual restaurant with healthier menu offerings and an improved guest experience.   In this episode, we learn how Aaron’s process of concept development, site selection, and raising capital resulted in the launch of the first unit of Dish Society in 2014.    He shares the challenges of a new concept, including long ticket times and inventory management problems, along with the systems and procedures he employed to create consistency.   "We are a people-forward company," says Aaron. "A strong team led by my director of operations is why I expanded this concept into a five-unit company within six years."    Earlier in 2022, Aaron and his team opened Daily Gather, a new full-service restaurant and bar with intentions of expansion. Dish Society and Daily Gather utilize current technology to market and operate more efficiently and effectively, with online orders for pickup and third-party delivery accounting for more than 40% of total revenue.    With high unit success and multiple brands in operation, Aaron has no plan to slow down anytime soon. And despite his success in off-premises demand for his brands, says Aaron, "I remain bullish on the dine-in guest experience and believe in the need for people to have a place."

Brian O’Neill’s foray into the restaurant business began as a teenager working in his parents' diners in Manhattan. This led to positions at well-known New York concepts including the venerable Russian Tea Room and the original Hard Rock Cafe. Brian later moved to Boston where he managed the Bull and Finch Pub, the setting for the television sitcom “Cheers”. The story didn’t end there. In this episode, Brian explains what brought him to the Lone Star state and his purchase of the historic Alamo Springs Cafe in Fredricksburg, TX. He shares the old-school secrets of his success in this restaurant venture: “Core values based on a commitment to quality and service work no matter what the concept.” Brian takes pride in preserving the special history of Alamo Springs Cafe while improving the menu, the entertainment offered, and its operations. “There is always room for improvement,” says Brian. Listen in and learn how a restaurant management veteran stepped into ownership over an iconic existing concept and led it toward future success while honoring its unique past.

The award-winning restaurants the Cordua family created include Churrascos, Américas, Artista, and Cordua Events. A product of this distinguished legacy, Executive Chef David Cordua gained his appreciation for and education in Latin cuisine as a child in his grandmother’s kitchen. With a degree in culinary arts and restaurant experience in Europe, he eventually launched his own concept The Lymbar Kitchen and Cocktails, named after the street of the first family home in America. It is scheduled to open in Spring 2022. “Lymbar is my opportunity to take the Latin culture and tradition I learned and present it in my own way,” says David. In this episode, David discusses his experience launching a new restaurant concept in the current market, including location, financing, design, construction, menu development, and staffing decisions. Learn from this bright young entrepreneur his strategies to overcome the obstacles to starting a business post-pandemic and why he believes today’s business environment offers tremendous opportunity.

Join us for a fascinating interview with Meredith Sandland, coauthor of “Delivering the Digital Restaurant: Your Roadmap to the Future of Food.” Meredith, a former Yum Brands/Taco Bell and Kitchen United executive, joined forces with her United Kitchen colleague Carl Orsbourn to pen this best-selling tome. They artfully explore the current disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans and start-up entrepreneurs.    A detailed, insightful and lively read, “Delivering the Digital Restaurant” is, indeed, a roadmap for independent restaurant operators hoping to successfully navigate the future of the business. In fact, helping independents prepare “for this new frontier was a big motivation behind the book,” says Meredith.   In this episode of the Corner Booth, Meredith leads us on a deep dive into the development of ghost kitchens and virtual concepts, how and why they work, how they are different, and how more restaurant operators can succeed by using these models to expand their businesses. She also shares her three steps for takeout/delivery success that every independent operator should be doing today.   Many of us are fully aware that the digital age of restaurants is in full force. Listen in as Meredith explains how you can leverage it to build your brand. (By the way, you can order “Delivering the Digital Restaurant” directly from the publisher at https://www.deliveringthedigitalrestaurant.com)

The Brennan family has created one of the most respected restaurant dynasties in America, with concepts including the famous Commander’s Palace in New Orleans. Alex Brennan-Martin grew up in that world, working in the back and front of the house, the front office, and on the front line. Today, he is regarded as an expert on all facets of the restaurant business.   In this episode, Alex shares his views on legacy dining and how tradition has risen to meet and satisfy the guest experience demanded by today’s dining public. He explains how he has helped his family’s acclaimed fine-dining brands both leverage their guest loyalty and remain relevant post-pandemic by combining high tech with high touch.    Alex also discusses how his family continues to be able to attract high-quality staff in the current labor shortage. Finding and recruiting top talent is part of the Brennan family’s proud tradition, with staff alumni such as Emeril Lagasse and Paul Prudhomme who passed through their kitchens on the way to their own celebrity.   While so much focus today is on restaurant delivery and takeout, Alex believes "there will always be a demand for fine dining," adding, "holidays and family events require a working culture that is more than serving guests. We are in the business of making memories.”   The pandemic is simply one more challenge the Brennan family has met and overcome. Brennan’s Houston has survived hurricanes and a devastating fire. Alex has been pivoting long before it became a buzzword, most recently adapting his family’s brands to takeout and retail grocery distribution.   If you need a shot of inspiration on the power of a great brand, commitment to quality, and wisdom that only comes with experience and tenacity, please tune in. The Brennan legacy is showing no signs of slowing down and Alex looks forward to many more years of making memories.

Join us at the Corner Booth as we visit Houston's "Musaafer", which was recently named one of the Best 100 Restaurants in the world by Time magazine. Husband and wife owners Shammi and Mithu Malik share their compelling and unique story of their concept development and road to restaurant success. Musaafer translates to “traveler” in Urdu, one of the languages spoken in India. Not surprisingly, their concept was inspired by a culinary journey of more than 100 days, in which their team visited every state within the country of India.  "It was most important for our executive chef to actually experience the various regional tastes rather than simply study the recipes," says Mithu. Shammi explains how architects using construction materials and furnishings from their home country of India created a guest experience to match the authenticity of the food. The restaurant takes guests on a virtual journey to India in a way that could not have been accomplished without such attention to detail. This two-year project resulted in a beautifully designed 10,000-square-foot facility offering seasonal menus for lunch, dinner, tastings, and private parties.  Learn how their ingredients are sourced, their seasonings created, their wines selected, and their staff educated and trained so that guests not only taste but experience the rich culture of India.

Jon and Jan Brieger spent nearly 40 weeks a year traveling the country selling their custom pottery at various arts and crafts shows. They fell in love with the serenity of the Hill Country in central Texas, and they built a home in the town of Blanco. When they learned a shuttered hardware store was on the market, Jon and Jan purchased the space with the dream of opening a cafe — in spite of zero restaurant experience. That decision launched their Redbud Cafe. Today, after 12 years in business, the concept is a vibrant gathering place for locals and tourists, offering local craft beer and entertainment along with its counter-service menu. Jon and Jan share the wisdom of their journey from dreamers to effective operators. They underscore the importance of active community engagement and a dedication to learning, which included their becoming RestaurantOwner.com members. As seasoned restaurant operators, Jon and Jan are looking to expand their business to a beer garden and pizza kitchen scheduled to open early next year.

Gin Braverman, principal of Gin Design Group serves restaurant concepts – from single-unit startup independents to established multi-unit operators – with award-winning design. In this episode, we learn more about each step of the restaurant design process from concept to paper. Gin explains what to expect in scheduling and cost, and how a good design team addresses equipment, inspection, permitting, and construction to optimize results and avoid problems.   Gin also discusses design considerations driven by the pandemic, including dining room flow, outdoor dining, and seamless curbside pickup. Whether you are in the initial buildout stage or considering a facelift for your existing concept, join us to learn how experienced pros make every visual element in your restaurant – art, color, decor, lighting, and millwork – enhance the guest experience and the aesthetic of your concept.

Meet Zulema Gonzales. She and her siblings operate La Mexicana in the Montrose district of Houston, where their immigrant parents transformed their neighborhood grocery store into a popular full-service Mexican concept nearly 40 years ago. The restaurant has evolved from tacos and a few tables to 130 seats with an expansive menu, a full bar, and an outside patio.  Loyal customers meet to enjoy authentic Mexican dishes, fresh margaritas, and all-day breakfast. "Using fresh ingredients, staying true to original family recipes, and caring for your staff is how my parents taught me to run the business," says Zulema.  A well-established carry-out business and active community following helped La Mexicana survive the pandemic. "We rotated staff but didn’t need to furlough anyone," says Zulema, adding, "and when we needed to fully operate again, all staff members came back." While Zulema and her family have put a second unit on hold in light of the current market, the concept enjoys brisk daily business, a popular Sunday brunch, and the involvement of the entire family — including the parent founders — in its operations.

Sisters Shila Morris and Kay Salerno were 17 and 10, respectively, when their parents bought a small breakfast cafe in Truckee California. They had no way of knowing that the lessons learned growing up in the business would lead them to grow and refine "Squeeze In" into the successful 11-unit restaurant concept it is today. "You get into the business because of your love of cooking and connecting with others," says Shila, adding, "but it wasn’t until we implemented systems and procedures that we were able to maintain consistency and successfully replicate." In this episode, we learn how a combination of award-winning omelets, eccentric decor from community thrift stores, customers referred to as "egghead nation" and served by an engaged staff known as the "tribe" created a breakfast/lunch concept that has successfully expanded throughout Nevada and into Idaho and Texas.  "The pandemic presented an overnight 85% drop in revenue and really tested our creativity," says Kay; however, quick adjustments to menu and marketing resulted in some amazing events. YouTube "cook-alongs" and their make-at-home Mimosa kits, along with an extremely successful meal sponsorship program for health care workers helped keep customers and staff engaged. The sisters are enjoying remarkable growth through franchising, and are pleased to allow families the opportunity to make a living with a high quality of life as Squeeze In franchisees. They plan to continue selecting their franchisees based on their fit with the culture and values of the concept.  "Happy Guest, Happy Associates, Everyday" aren’t simply words to work by, but a way of life at Squeeze In. Shila and Kay are brilliant operators who have demonstrated how to properly shift from working in their business to working on their business. This episode is a "must listen" for all those planning to open or expand their restaurant concept. This is how you do it!

Meghan Collins’ and Holly Scott’s surgeon father decided a small family-operated bakery/cafe could be a success. The physician’s vision became a 4,400 sq. ft. full-service restaurant.  The sisters opened Megg’s Cafe 11 years ago in Temple, Texas with a commitment to promote local farmers and use the freshest ingredients in their trendy casual breakfast and lunch menus. In this episode, Meghan and Holly share the ups and downs of their early years as they hustled to keep up with the demands of working “on” the business while working “in” the business daily. They explain the importance of proper accounting procedures, inventory control, and operational systems.  Certainly, systematizing the concept while running the business was no mean feat; but once accomplished, it ensured smooth operations and menu and service consistency. While the pandemic has forced Meghan and Holly to revisit their menu, hours of operation, and staffing, Megg’s Cafe continues to offer signature on-site baked goods, specialty drinks, and a popular Sunday brunch that attracts guests from throughout central Texas. Consummate hosts, the sisters are considering shortening their loyal customers’ Sunday drive, with possible expansion of the concept in Waco or Georgetown, Texas.

With the purchase of a hot dog cart in Tijuana, Frank Mendoza began selling and branding his Mexican sushi in San Diego California. A successful HVAC mechanic, Frank’s passion for food and hospitality took his sushi cart to various locations around the city, as he developed a loyal following.  At one point, he was shut down by the police for lack of proper permits. Undaunted, he gradually learned the ropes of the restaurant business and began the journey to operating three units of his popular concept — a long way from serving guests from his front porch on days off. In this episode, Frank shares what he refers to as "a most unlikely restaurant success story,” illustrating where determination, willingness to learn, and passion for delighting the guest can take you.

As customer demand for food safety and convenience grows, so does demand for menu transparency. From their offices in the heart of North Carolina’s Research Triangle, Lisa Eberhart and Randy Lait provide independent restaurant operators nutrition programming services, as well as recipe consistency to optimize operations, product management, inventory control and expansion.  In this episode, Lisa and Randy share what 40 years’ foodservice and hospitality experience has taught them about product management and menu analytics.  Identifying allergens and calories is just the start. In this era of expanding takeaway, delivery, and food-retailing restaurant business, guests seek improved packaging and nutritional labeling.  The need for affordable accurate menu analytics has never been greater.  The good news, says Lisa and Randy, is it is not out of reach — even for the small independent operator.

Lance Fegen combined his tremendous culinary talent and lifelong interest in surfing to create a way of life that successfully serves him and his growing following of customers. His latest concept “Fegen’s” is a casual, neighborhood restaurant and bar offering fresh seafood and traditional Italian favorites. Lance and his partners seized an opportunity during the recent pandemic to take over a closed restaurant in a well-established location and revitalize it with this new concept.   In this episode, we learn how Lance’s experience exploring the world’s most exotic surfing spots influenced his view of food and the restaurant lifestyle. He explains how this lifestyle guides his selection of ingredients and menu items, and his relationship with guests and staff. He says his belief of "being in the moment” has increased his ability to focus on what really matters in the restaurant business and in life.   Learn how Lance and his team have bonded to create a culture that has fostered success and quality of life for their business, for themselves, and their community.

Ronnie and Linda Nguyen met as students at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management. When they married, armed with their hospitality business education, a passion for authentic cuisine, and recipes from a grandmother’s food cart in Vietnam, they launched Roostar Vietnamese Grill, their first restaurant. Their success comes from a focused menu, a commitment to consistency, a dedicated work ethic, continuous brand development, and a commitment to a positive work environment that supports their team.  In this episode, learn how Ronnie’s and Linda’s approach to team building has helped them maintain a culture of success while not only succeeding through the recent pandemic but expanding. They discuss how technology helps them select, train, and schedule labor as well as manage product inventory and monitor revenue. They also share their unique approach to community marketing, including social media, which has resulted in a growing customer base.  With the recent opening of their third location behind them, Ronnie and Linda look forward to a bright future of continued expansion and business and personal growth.

How does a Kolache bakery concept with locations in a small college town successfully develop a wholesale distribution program currently serving more than 200 retail grocery stores? In this episode, first-time restaurant owners Rolf and Melissa Larson tell their story of how an idea and a family recipe became Kolache Rolf, a small counter-service bakery serving fresh Kolaches, coffee, and breakfast sandwiches.    Listen as they share what they learned through the process of concept development, initial opening, and the challenges of daily operations. Rolf and Melissa started distributing samples to grocers and soon were preparing products at their units for wholesale distribution, with daily delivery to keep up with growing retailer demand.    Now with a 5,000 sq. ft. production facility nearing completion, Rolf and Melissa are working on plans to expand retail grocer distribution, as well as grow their business via the restaurant, hotel, and health-care markets.

Combine a passion for food and hospitality with youthful drive and energy. Add years of culinary and restaurant operations experience and expertise.  Meet Chef Omar Pereney and his remarkable success story. While still in his early teens, Omar’s love for cooking led him to work in restaurants in Caracas, Venezuela, where he grew up. A gifted chef with an engaging personality, Omar soon became a television cooking show sensation in Latin America.  At 19, he was executive chef of a fine-dining seafood restaurant in Mexico City, the same year he accepted an opportunity to move to America. Today, in his mid-20s, Omar is principle of Culinary Matters, a premier restaurant consulting group that advises independent restaurant operators throughout the U.S.  In this episode of the Corner Booth, Omar shares his story and his vision of the restaurant industry going forward. He discusses culinary trends and menu development, and the myriad challenges facing independent restaurant operators today, including staffing, purveyor selection, marketing, and how technology is changing back-of-the-house operations. Join us for an entertaining and informative conversation on the direction of the restaurant business with an enthusiastic culinary and operations prodigy who believes the best is yet to come.

Many operators believe a menu needs to be focused. Consultants will tell you that offering too many cuisines is a recipe for failure. First-time startup restaurant owner Matthew Mitchell, a young former pharmaceutical industry executive, thought differently.  As the name suggests, his concept “Travelers’ Table” reflects his passion for the many international cuisines he experienced in his world travels. At his hip casual full-service restaurant, guests will find Asian, South American, and Mediterranean culinary influences blended with nouveau-American offerings. In this episode, Matthew explains how he planned this unique concept and staged its opening. He also discusses how to manage a diverse menu in the kitchen, maximize productivity with staff cross-training,  and leverage community marketing to build a loyal following.  Soon you will be able to learn more about him and his concept on the Food Network. Tune in to this episode of the Corner Booth to hear his story now!

INDEPENDENT RESTAURANT OPERATORS MATTER!!! is the message delivered by Emily Williams Knight, Ed.D. during this episode of the Corner Booth. Dr. Knight has recently accepted the position of Chief Collaboration Officer and EVP of Industry Relations for the National Restaurant Association. Coming off a very successful couple of years as the CEO of the Texas Restaurant Association and managing its membership through the COVID-19 pandemic, Emily has developed a keen understudying of the issues of the independent restaurant owner. Listen as she shares her thoughts of how the NRA can better serve all of us. This insightful conversation covers her comments on the challenges facing the independent operator and changes coming to the industry… a must listen!

John Buchanan joined Chicago based-Lettuce Entertain You Enterprises 42 years ago, and his continuing respect for the organization assures him he made a good choice. In his successful career with the 120 unit restaurant group, he progressed from init management to systems development to establishing the company's Human Resource department, and then creating the Lettuce Entertain You Consulting company. Says John " Over time, operating rules and regulations may change along with consumer trends; however, a corporate culture based on the importance of fairness and purpose doesn't." While people may first visit restaurants for the food, they tend to return because the company has paid attention to staff selection, training and ongoing development. Its a people business after all. John is bullish on today's independent restaurant market, and feels operators can set themselves apart with passion, creativity and adaptability. Through years of consulting, he has found that many concept founders do not become the best leaders; however, John feels that as long as owners remain open to professional development, they can be coached. In his office hangs a sign with the message: "Think you can? Think you can't? Either way you are right."

Restaurant industry veteran Gary Adair had no way of knowing the part-time job he took at a local steakhouse 40 years ago would lead him down a path to a stellar career. Gary is the successful owner-operator of multiple casual dining concepts in Houston, who works with his children to whom he has instilled the family business culture of teamwork and focus on the guests experience. "Trust your people, but put your faith in your systems" says Gary, who has remained loyal to his deliberate approach to business forged when he opened his first restaurant, Skeeter's, which Gary coins a neighborhood "Burger Joint" that fulfilled his desire to create a fun family concept. In spite of Skeeter's initial success, Gary did not rush into expansion. Instead, he maintained his commitment to developing his leadership team and fine tuning his systems before launching a second location. In this episode, Gary discusses the challenges of operating multiple concepts, and how to leverage current technology and operational systems to create consistency while maintaining individual brand identity. He also walks listeners through how to expand your restaurant business via methodical acquisition, as he did with his purchase of a well-established multi-unit Mexican restaurant concept.

In this episode, Mike Shine, owner of Frank's American Revival, shares his storied restaurant career and decades of successful operations and consulting experience. Listen in to hear his views on unit management's best practices, how to use technology to streamline operations, and generate weekly reports that keep you on top of your business. Mike began his restaurant management career as a young man at Sirloin Stockade, and American family-style-all-you-can eat buffet steakhouse. This led him to a ground floor opportunity with Godfather's Pizza. After successfully opening 45 locations in Texas and Oklahoma, Mike began assisting other franchisee's with their operations, launching an exciting 20-year consulting career. He has assisted many independent restaurant owners with opening, operations and expansion, development of commissary kitchens, and preparing restaurant product lines for retail sales. Mike is a former president of the Texas Restaurant Association. He believes in the value of an active State Restaurant Association membership, and explains how the industry networking it affords can boost your success

From behind the counter of his downtown deli, Berge Simonian saw the growing line of returning health-conscious guests and became convinced a fast-casual concept offering fresh consumer-customizable salads and healthy branded dressings could be expanded nationally. Berge opened the first Salata in 2005, and soon engaged the services of a restaurant franchise attorney and operations specialist to assist with its expansion. In this episode, Berge discusses franchising as a growth strategy for the independent restaurant operator. He explains why it is important occasionally to "apply the brakes" on rapid expansion to ensure smooth operations and consistent quality. Today, 15 years later and 90 units strong, Salata is focused on the current industry challenges of labor and market penetration, while eyeing expansion opportunities in airports, campuses, and other non-traditional locations. Berge shares his story!

In 1975, with the help of two friends and $18,000.00, Arthur Gordon moved into a building in Raleigh, NC to open his dream restaurant, Irregardless Cafe, the first vegetarian restaurant in the region. In this episode, we learn how Arthur led with passion and followed his bliss to create this highly successful single-unit concept. He shares his approach to managing staff that has led to 30 years’ continuous employment for a number of his staff, and respect in the community. After a fire in 1994 closed the cafe for nearly a year, Arthur kept on payroll a significant number of staff, who agreed to volunteer their time at a local nonprofit. Irregardless Cafe has maintained its plant-based menu while accommodating all guests by also offering selected non-vegetarian items. After selling his restaurant last year, Arthur continues to follow his bliss by keeping a hand in hospitality and serving Raleigh from his Well Fed Community Garden.

Shawn worked at his grandfathers breakfast restaurant in his teens. Later he read the proverbial writing on the wall and realized the restaurant business was a better fit for him than law school. In this episode Shawn, explains how he leveraged RestaurantOwner.com and Restaurant Startup & Growth magazine to compliment his own marketing savvy and create his winning concept. Cali Comfort is a popular Southern California family-friendly BBQ sports-themed restaurant with catering and special events. His guests are undoubtedly happy he chose the restaurant business over the practice of law. We sure are!

Russell Ybarra says "I must have been born with a taco in my hand." He started working at his family's restaurant at a young age, where his father taught him the importance of quality and how operating a central kitchen can help maintain consistency. In 1993, Russell gambled on a a risky location (where four previous concepts had failed) to open his first Gringo's Mexican Kitchen. In this episode, Russell shares the story behind his business' core values,and how creating a "community" of key staff paved the way for his successful 20 unit company.

Assuming the reins of a successful BBQ restaurant concept from his father was just a start for Levi Goode.Staying true to family values while listening to the ever changing marketplace, helped Levi expand Goode Co. BBQ and create successful Seafood and Mexican Cantina concepts. Listen as he shares his story...discusses the challenges of operating an established 40 year old company and the advantages of commissary production.

After a successful career with Dell computer in Austin Texas, Lee and Tracey Gwinn moved their family back home to Alexandria Louisiana and purchased a small neighborhood restaurant from a friend. With no previous experience, Lee became a quick student of the business while working to manage the daily operation. Lee moved his concept "Spirits" into a much larger freestanding space increasing revenue by 33%! Listen as he discusses his approach to management, team building, community marketing and maintaining relevancy in a competitive environment.

Doug Brooks joined Chili's Bar & Grill when there were only two units. In this episode, he shares his inspiring story of how he rose from manager trainee to president to CEO of multinational Brinker International, Inc. In his brilliant career, Doug has developed successful restaurant industry leaders and has managed many well-known brands. He presents his views on the ever-changing marketplace, the challenges facing the industry, and the advantages of being an independent concept. He also shares his thoughts on how Chili's, in its original concept, would be successful today.

Geologist-turned-successful restaurant entrepreneur, Tracy teamed with her husband, Jame Beard award recipient, Hugo Ortega to launch and operate Backstreet Cafe, Hugo's, Caracol, and Xochi. Tracy tells the story of her concepts’ development and growth, and her approach to managing people and maintaining a successful brand. With 36 years in the business, Tracy explains how her concepts remain relevant in an ever-changing marketplace.

Johnny Carrabba, creator of Carrabba's Italian Grill, Grace's and Mia's is a tremendous restaurant industry success story! Listen as he discusses his early days, Carrabba's concept development, working with family, and setting the foundation for expansion. Johnny tells us why after partnering with a national public company he chose to become an independent operator again. Johnny shares his steps for management and staff retention, maintaining product quality and consistency in operations. 

Chris tells his personal story of restaurant experience, including how he switched from years working with a full-service national casual chain to developing his own concept and becoming a successful independent restaurant owner. He shares his thoughts on the challenges facing today's independent operators and explains why he chose franchising as his vehicle for growth.

Philipp Sitter shares his story of how serving beer with homemade sausage to guests at his father's car wash formed the foundation for their initial beer garden concept! Today, while not yet 30... he operates his award-winning Kings Beirhaus along with his new breakfast-lunch creation, Egghaus Gourmet.