Running Restaurants

Епизоде

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  Bootstrapped: Brianna Keefe on Toastique's Path to 65+ Locations 10.09.2026 34мин

  In this episode, host Jaime Oikle interviews Brianna Keefe, founder and CEO of Toastique, a fast casual wellness cafe with over 65 locations across 25 states. Brianna shares how her background as a college athlete inspired the concept, how she bootstrapped the first location in Washington D.C., and how organic customer demand led to franchising. The conversation covers franchise partner selection, store sizing, in-house food preparation, transparency, customer experience, loyalty programs, and community-driven marketing. Brianna also discusses future growth plans, aiming to reach 100 units, while maintaining quality and brand integrity. For more visit https://toastique.com/ and https://www.runningrestaurants.com/**** TimestampsThe Toastique Origin Story (00:00:56)Brianna Keefe explains how her experience as a college athlete led to the creation of Toastique for healthy food.Bootstrapping the First Location (00:03:58)Brianna discusses starting the business at 24, self-funding with partners, and leveraging their different skills to launch the first store.From One Store to Franchising (00:06:23)High customer demand and foot traffic at the first D.C. location validated the concept and sparked the idea to franchise.Franchise Partner Strategy (00:09:22)The discussion covers how they find and select passionate, owner-operator franchise partners and the importance of protecting the brand during growth.Finding the Right Location (00:12:11)Brianna details their ideal store size (1200-1500 sq ft) and the focus on demographics with higher household incomes.The Importance of In-House Food (00:15:43)The focus is on making most items in-house, using quality ingredients, and the transparency of their fresh, healthy menu.Sharing the Brand Story (00:17:08)How employees personally engage with customers and the open-kitchen concept are key to sharing the brand's story and values.Marketing and Loyalty Programs (00:19:19)The use of an app-based loyalty program to reward customers, offer birthday perks, and re-engage patrons is explained.Lessons from Sweetgreen (00:21:39)Brianna shares her admiration for Sweetgreen's ability to build a lifestyle brand and create strong community and emotional connections.Advice for a Younger Self (00:24:35)Reflecting on early challenges, Brianna discusses the difficulties of expanding nationally too quickly without established brand awareness in new markets.Challenges of Being a Young Founder (00:26:10)Brianna talks about the initial struggle of being a young woman in business and gaining credibility with investors and landlords.Sources of Inspiration (00:28:00)Inspiration comes from listening to customers, franchise partners, and reading books like "Unreasonable Hospitality" to improve as a leader.Future Growth Plans (00:31:00)The company is on track to hit the 100-unit mark next year, focusing on brand awareness and core product offerings.How to Find Out More (00:32:12)Brianna shares the company's website and social media handles for listeners who want to learn more about the brand.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.theleasecoach.com
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  Scrappy, Smart and Data-Driven: Inside the Growth of Teriyaki Madness With CMO Jodi Boyce 02.09.2026 26мин

  In this episode of the Running Restaurants podcast, host Jaime Oikle interviews Jodi Boyce, CMO of Teriyaki Madness. Jodi shares her unique career journey, from driving the Oscar Mayer Wienermobile to leading marketing at major restaurant brands. She discusses Teriyaki Madness's rapid growth to 215 locations across 41 states, their data-driven marketing approach, and loyalty program of 1.2 million members. The conversation also covers AI integration, franchisee partnerships, digital ordering (64% of orders), social media strategies, and app-based employee training, offering valuable insights for restaurant operators and marketers alike.Links: https://teriyakimadness.com/ - https://www.runningrestaurants.com/ - https://www.linkedin.com/in/jodiboyce/** TimestampsJodi Boyce's First Job (00:00:48)Jodi discusses her unique first job out of college, driving the Oscar Mayer Wienermobile around the country for a year.Previous Restaurant Experience (00:01:50)Jodi shares her background with major restaurant brands like Quiznos during its rapid growth, Einstein Bros Bagels, and Smash Burger.The Teriyaki Madness Concept (00:02:21)An overview of the brand's menu, focusing on customizable, made-to-order teriyaki bowls with high-quality ingredients and fresh vegetables.Marketing the Healthy Options (00:03:55)Discussion on how fresh, daily-chopped vegetables and plant-based options like spicy tofu are a key differentiator for the brand.Brand Growth and Expansion (00:05:26)Jodi details the brand's rapid growth to over 215 locations in 41 states, with plans for continued expansion.Finding the Right Franchisees (00:06:25)The process of vetting and selecting franchisee partners who can follow a system, ensuring brand consistency across all locations.Scrappy, Data-Driven Marketing (00:08:20)How the brand uses a data-driven, scrappy mindset to make smart marketing decisions without large investor-backed budgets.Leveraging AI for Actionable Insights (00:09:44)Teriyaki Madness is using AI to analyze data and provide franchisees with actionable insights to improve profitability and operations.The AI-Generated Ad (00:13:04)Jodi explains the decision to create a fun, cost-effective, and intentionally unrealistic commercial using AI, fitting their brand's personality.Loyalty Program Strategy (00:14:30)How the brand grew its loyalty database to 1.2 million members, focusing on rewarding customers to earn their own rewards.Customer Communication Frequency (00:16:30)The strategy for contacting loyalty members, aiming for 4-6 targeted messages per month while monitoring unsubscribe rates.Modernizing Employee Training (00:17:23)The shift to short, app-based training modules to accommodate the shorter attention spans of younger employees and improve effectiveness.Social Media and Digital Ads (00:18:52)The brand's focus on Meta and TikTok for edgy, fun content and targeted social ads to track sales conversions.Managing Franchisee Social Media (00:20:11)Using a platform to provide guardrails and approve franchisee posts, ensuring a consistent brand voice across all location pages.The Rise of Digital Ordering (00:21:27)A discussion on how 64% of all orders originate digitally, with about 80% of food being for takeout.Personal Life Lessons (00:24:08)Jodi shares her personal philosophy of taking food seriously but not life, and the advice to not waste time on regrets.Sponsor Link: https://www.RestaurantFormula.comhttps://restaurant.mysamcart.com/products/
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  From Failure to Eight Restaurants: What Dan Simons Learned Building Founding Farmers 26.08.2026 53мин

  Dan Simons, co-founder of Founding Farmers, a farmer-owned restaurant group generating $100 million in annual sales across eight locations, joins Jaime Oikle, show host and RunningRestaurants.com founder. Dan candidly shares his journey from early failures, bankruptcy, and mental health struggles to building a thriving, values-driven business. He discusses Founding Farmers' unique farmer-equity model, strategic growth plans, and product innovations. The conversation also covers profitability challenges, AI tools transforming restaurant operations, mental health investment as good business practice, and Dan's commitment to mentoring underrepresented entrepreneurs. Learn more at https://www.wearefoundingfarmers.com and https://www.runningrestaurants.comTimestampsIntroduction to Dan Simons and Founding Farmers (00:00:00)Dan introduces himself, his family, and the scale of his restaurant business, which includes 1500 employees and multiple concepts.Early Career Struggles and Personal Challenges (00:01:11)Dan discusses his first restaurant's failure, bankruptcy, living in a basement, and personal struggles with mental health and an eating disorder.The Farmer-Owned Business Model (00:05:10)Dan explains how Founding Farmers is majority-owned by American family farmers, which influences their long-term, quality-focused business strategy.Growth Strategy and Future Plans (00:08:28)Discussion on the company's growth, focusing on regional density, maintaining quality over scale, and expanding into direct-to-consumer products like chocolate.Navigating Restaurant Profitability (00:13:20)Dan addresses the increasing difficulty of profitability in the full-service restaurant industry and the need for innovation to adapt.Advice for New Restaurant Entrepreneurs (00:18:49)Dan encourages aspiring entrepreneurs to be brave but also to plan meticulously and be ready to adapt their initial playbook.Utilizing Technology and AI in Operations (00:21:46)Dan shares his positive experiences with native AI companies like Hermetic and Slang AI for improving sales and operational analytics.The Importance of People and Mental Health (00:27:47)Dan explains his philosophy on prioritizing employee mental health as a core business strategy to improve performance and ROI.Practical Steps for Supporting Employee Mental Health (00:32:01)Dan offers free, culture-based advice for leaders to support their teams, such as being open and human during shift meetings.Book Recommendations for Operators (00:36:15)Dan recommends several books, including "Smart Brevity" for communication and others focused on psychology's role in business and hospitality.Teaching Entrepreneurship at George Washington University (00:37:44)Dan talks about his experience as an adjunct professor, what he teaches, and what he learns from the younger generation.Mentoring Female and Minority Entrepreneurs (00:39:30)Dan discusses his passion for giving back by mentoring entrepreneurs who face greater challenges in the industry.The "Founding D.C." Podcast (00:42:28)Dan describes his podcast, where he interviews founders from the D.C., Maryland, and Virginia area to uncover their real stories."Our Last Straw" Non-Profit Initiative (00:43:50)Dan explains his pre-COVID non-profit work focused on creating practical, affordable, and sustainable alternatives to plastic straws for restaurants.Sponsor Link: https://servicewithstyle.com/runningrestaurantshttps://restaurant.mysamcart.com/products/
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  Why Restaurant Employees Stay - and Why They Leave: With Rushi Patel 19.08.2026 36мин

  Rushi Patel, co-founder of Homebase joins Running Restaurants founder & show host, Jaime Oikle, to talk about managing restaurant staff effectively. Drawing from a workplace survey of over 3.5 million hourly workers, Rushi reveals that while pay attracts employees, community, culture, and strong management drive retention. He highlights how AI is increasingly helping operators streamline scheduling and payroll, freeing managers to focus on human connection. Rushi also debunks the myth that employees only care about wages and emphasizes investing in relationships, especially during an employee's first 30 days, as key to reducing costly turnover.Highlights include...- Challenges in managing restaurant staff- Insights from Homebase's workplace report on employee retention and turnover- Importance of pay, community, culture, and management in employee satisfaction- The role of AI technology in restaurant operations- Differences in AI adoption between restaurant operators and hourly employees- The impact of managerial relationships on employee retention- Metrics for effective labor management in restaurants- The significance of scheduling practices for employee satisfaction- Recommendations for books related to hospitality and local business management- Encouragement for restaurant operators to utilize technology tools for business improvementLinks:- https://www.joinhomebase.com/- https://www.joinhomebase.com/blog/local-workplace-pulse- https://www.runningrestaurants.com/- https://www.linkedin.com/in/rushipatel-gsd/- https://www.linkedin.com/in/jaimeoikle/Sponsor Link: https://www.theleasecoach.comSponsor Link: https://servicewithstyle.com/runningrestaurants
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  Lessons on Leadership, Growth and the Exit: Darren Spicer of 110 Ventures 13.08.2026 40мин

  RunningRestaurants.com founder and podcast host Jaime Oikle interviews Darren Spicer, founder of Clutch Coffee Bar and 110 Ventures. Darren shares his journey from working at Dutch Bros at 18 to building and selling Clutch Coffee Bar back to Dutch Bros. Through seven impactful quotes from Kobe Bryant, Mark Cuban, Simon Sinek, Gary Vaynerchuk, and Ray Lewis, Darren discusses leadership, work ethic, servant leadership, and entrepreneurship. He also covers scaling a drive-through coffee brand, capturing customer data, developing young leaders, and his current ventures, including an energy drink, a BBQ rub, and a remote staffing agency.Introduction (00:00:00)Darren Spicer, founder of Clutch Coffee Bar, and previews the episode's leadership topics.Darren's Journey with Clutch Coffee Bar (01:26)Darren discusses Clutch Coffee Bar's acquisition by Dutch Bros, where he worked in his youth, and his current consulting work.The Meaning Behind 110 Ventures (03:25)Darren explains the name of his company, 110 Ventures, representing the extra 10% effort they bring to clients.Quote 1: Kobe Bryant on Sacrifice (04:08)Darren discusses a Kobe Bryant quote about the sacrifices necessary to achieve greatness and the importance of a relentless work ethic.Quote 2: Kobe Bryant on Laziness (06:20)A second Kobe Bryant quote is shared about not relating to lazy people and being allergic to doing the bare minimum.Growth Challenges: From One to Many Locations (07:18)Darren talks about the challenges of expanding Clutch Coffee Bar, especially entering new markets and building brand awareness from scratch.The Importance of Customer Experience (09:03)The conversation covers the obsession with customer service, guerrilla marketing, and creating a memorable experience to drive repeat business.Capturing Customer Data (10:35)Darren explains his strategy for capturing customer data during grand openings to build loyalty and enable targeted marketing efforts.Quote 3: Mark Cuban on Failure (13:19)A Mark Cuban quote is discussed, emphasizing that you only have to be right once, no matter how many times you fail.Lessons from Selling the Business (15:08)Darren shares insights from the process of selling Clutch Coffee Bar, highlighting the critical importance of real estate in acquisitions.Quote 4: Simon Sinek on Servant Leadership (17:42)Darren introduces a Simon Sinek quote about leadership being about taking care of those in your charge, not being in charge.Developing Young Leaders (19:21)The discussion shifts to the responsibility of teaching life skills and building confidence in young employees, illustrated with a success story.Darren's Current Business Ventures (22:05)Darren details his current projects, including an energy drink, a coffee-infused BBQ rub, and a remote staffing agency.How to Manage Multiple Projects (24:20)Darren shares his methods for staying organized and managing multiple businesses, emphasizing delegation and the help of a remote assistant.Quote 5: Simon Sinek on Leaders Eating Last (25:26)Another Simon Sinek quote is shared, reinforcing the concept of servant leadership by taking care of your team first.Quote 6: Gary Vaynerchuk on Winning (26:30)Darren discusses a Gary Vaynerchuk quote about surrounding yourself with people who are driven and want to win.Mentoring Student Athletes (29:27)Darren talks about his volunteer work mentoring student athletes at the University of Oregon, helping them navigate life and careers.Quote 7: Ray Lewis on Attitude and Effort (32:03)The final quote from Ray Lewis highlights that attitude and effort are the two things you can always control in life.Final Advice for Entrepreneurs (33:57)Darren encourages aspiring entrepreneurs to act now, have a plan, and not be afraid to fail, viewing setbacks as learning opportunities.Book Recommendation: Positively Outrageous Service (36:16)https://www.110-ventures.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.RestaurantFormula.com
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  What Restaurant Employees Really Want in 2026 - With Jordan Boesch 06.08.2026 29мин

  We welcome back Jordan Boesch, CEO of 7Shifts, to discuss their 2026 report "What Restaurant Employees Want". Key findings reveal that understaffing remains the top employee stressor, great coworkers matter more than pay, and offered benefits often mismatch what employees actually value. Jordan emphasizes the power of manager recognition and strong team culture in driving retention. The conversation also touches on AI in restaurant operations, stressing the importance of solving real problems rather than adopting technology for its own sake.Key highlights Included...- Overview of the 2026 report "What Restaurant Employees Want" by 7Shifts.- Key factors affecting restaurant employee satisfaction, including staffing and team dynamics.- Importance of offering relevant benefits that align with employee preferences.- The role of manager recognition in boosting employee morale and retention.- Discussion on the impact of understaffing as a major stressor for employees.- Insights on how positive workplace culture can enhance employee engagement.- Exploration of the use of AI in restaurant operations and product development.- Emphasis on solving real customer problems with AI rather than using it for its own sake.- Examples of creative benefits tailored to different employee demographics.- The significance of open communication and feedback mechanisms in understanding employee needs.Be sure to visit...- https://www.7shifts.com/- https://www.7shifts.com/what-restaurant-employees-want/- https://www.runningrestaurants.com/- https://www.facebook.com/RunningRestaurants- https://www.linkedin.com/in/jaimeoikle- https://www.twitter.com/jaimeoikle- https://www.instagram.com/jaimeoikle/Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.theleasecoach.com
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  Strategies to Strengthen Your Restaurant Leadership Team 23.07.2026 36мин

  In this episode of the Running Restaurants podcast, host Jaime Oikle sits down with Alison Anne (Restaurant Revolution) and Darren Denington (Service with Style), co-presenters of the Restaurant Management 201 and 301 workshop series. Together, they share practical strategies for strengthening restaurant leadership teams, including building clear org charts, defining roles and responsibilities, establishing consistent communication systems, and conducting meaningful one-on-one check-ins. They also discuss recruiting, leadership development, and mentoring future managers. The episode wraps up with details about their hands-on workshops, available at major restaurant industry trade shows across California, Florida, and New York.Highlights included:- Assessing and organizing restaurant leadership teams using an organizational chart.- Clarifying roles and responsibilities within the leadership team.- Establishing effective communication methods among team members.- Importance of regular meetings to align on expectations and standards.- Conducting brief one-on-one check-ins with staff to build relationships.- Strategies for recruiting and hiring effective leadership team members.- Developing leaders within the restaurant through mentorship and structured practices.- Importance of consistent management practices and accountability.- Overview of workshop series "Restaurant Management 201" and "Restaurant Management 301."- Focus on actionable steps for improving restaurant operations and leadership effectiveness.Find out more at:- https://restaurantmanagement201.com- https://servicewithstyle.com- https://www.restaurantrevolution.me- https://www.runningrestaurants.comhttps://restaurant.mysamcart.com/products/
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  The New Era of Restaurant Marketing Is Built on Hospitality, AI, and Guest Data 14.07.2026 1ч 3мин

  Guest Brett Linkletter, CEO of Dishio speaks with RunningRestaurants.com founder Jaime Oikle about how AI and data-driven marketing are transforming the restaurant industry. Brett explains how restaurants can prove marketing ROI using Google and Meta advertising, collect first-party customer data through QR codes, and leverage automation for personalized outreach. He also discusses Dishio's upcoming reservation platform, hyper-personalization through AI, and future innovations like dynamic pricing and AR menus. Brett emphasizes that despite technological advances, genuine hospitality must remain at the core of the restaurant experience.Episode Highlights include: - Challenges in demonstrating return on investment (ROI) from restaurant marketing spend.- Comparison of advertising platforms: Google vs. Meta (Facebook/Instagram) for customer acquisition and retention.- Importance of collecting first-party customer data through digital tools.- Effective marketing tactics for tracking ROI in restaurants.- Use of AI for personalized ad campaigns based on customer behavior.- Strategies for capturing customer information during in-person visits.- The role of automation in marketing and customer engagement.- Future trends in restaurant technology, including hyper-personalization and dynamic pricing.- Insights on the importance of hospitality in the restaurant industry.- Advice for independent restaurants on starting marketing efforts with limited budgets.For more: https://get.dish.io/ and https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://www.theleasecoach.com
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  How a Mutiny Transformed My Leadership With Geoffrey Toffetti 29.06.2026 45мин

  RR host Jaime Oikle sits down with Geoffrey Toffetti, CEO of Frontline Performance Group, to explore seven impactful quotes shaping his leadership philosophy. Jeffrey shares insights from his career in hospitality, discussing themes of loyalty, commitment, trust, and long-term thinking. He reflects on early career struggles, including a team mutiny that transformed his leadership approach. The conversation also highlights how AI is revolutionizing hospitality through personalized staff coaching and data-driven insights. Geoffrey emphasizes people-first leadership, goal setting, and building trust as cornerstones of effective management in a global, fast-evolving industry. Learn more at https://frontlinepg.com/ and https://www.runningrestaurants.com/Key highlights include:- The importance of loyalty and team cohesion in leadership.- Goal setting and its role in achieving success and direction.- Integration of technology and AI in enhancing service and sales in hospitality.- The significance of trust and relationship-building in leadership.- The impact of personal experiences and early career challenges on leadership development.- The role of empathy and self-reflection in effective leadership.- Long-term thinking versus short-term gains in business decisions.- Strategies for attracting and retaining talent in the hospitality industry.- And more...- https://frontlinepg.com/ - https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://www.RestaurantFormula.com
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  AI, Ordering, and Customer Relationships: Tips for Restaurant Operators 11.06.2026 26мин

  Running Restaurants Founder Jaime Oikle speaks with Stephen Klein, co-founder and CEO of Saivory, about how AI is transforming the restaurant industry. Stephen explains how Saivory helps restaurants reduce reliance on costly third-party platforms like DoorDash by improving first-party ordering experiences through natural language AI prompts. The conversation covers the importance of owning customer data, personalized marketing, AI-driven smart landing pages, and an agent AI platform that delivers real-time marketing recommendations. Stephen also discusses the shifting customer discovery landscape and the need for restaurants to future-proof their digital presence.They hit on...- The impact of artificial intelligence (AI) on the restaurant industry.- Challenges faced by restaurants with third-party ordering platforms.- The significance of first-party data for customer loyalty and marketing.- Simplifying the ordering process through AI and natural language prompts.- The evolution of customer discovery and search behavior influenced by AI.- Strategies for restaurants to optimize their digital presence and marketing.- The importance of personalized marketing based on customer data.- The role of smart landing pages in improving conversion rates.- Opportunities for integrated marketing platforms in the restaurant tech space.- The future of AI in enhancing restaurant operations and customer experiences.Find out more at https://saivory.com/ and https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/Sponsor Link: https://servicewithstyle.com/runningrestaurants
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  Roger Beaudoin: Seven Leadership & Life Lessons 22.04.2026 53мин

  Jaime interviews Roger Beaudoin, a veteran hospitality entrepreneur and host of the podcast Restaurant Rockstars. The conversation explores Roger's journey from aspiring pilot to restaurant leader, focusing on seven quotes that shaped his life and leadership. Roger shares personal stories about overcoming setbacks, embracing risk, empowering teams, and balancing work with family and passions. The episode offers practical leadership advice, insights on lifelong learning, and reflections on supporting others' growth - both in business and at home - while emphasizing the importance of living fully and evolving at any age.Roger offers actionable insights for anyone seeking to lead, grow, and live with purpose. Whether you're a business owner, aspiring leader, or simply looking to live more intentionally, these insights will help you chart your own path to success and fulfillment.Check out Jaime & Roger's new Mastermind Program for Independent Restaurant Operators at https://www.runningrestaurants.com/mastermind/
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  A Key to Winning Repeat Restaurant Customers 09.04.2026 4мин

  Jaime gets with secret shopping expert Darren Denington of Service With Style in this short snippet to discuss the growing problem of mediocre dining experiences. With rising meal costs, they emphasize that restaurants must deliver exceptional service to justify prices. Both Jaime & Darren share recent personal dining experience that fell flat due to missing small but impactful gestures like friendly smiles and warm farewells. Their candid discussion reveals actionable strategies for restaurateurs who want to move beyond mediocrity and consistently deliver exceptional value. The key takeaway: invest in people, refine service systems, and prioritize genuine human connection to elevate the overall guest experience.https://restaurant.mysamcart.com/products/
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  Quick Peak on How AI is Starting to Revolutionize Restaurants 17.03.2026 9мин

  In this episode of the Running Restaurants podcast, Jaime Oikle and Roger Beaudoin explore how artificial intelligence (AI) is revolutionizing the restaurant industry. They discuss AI's role in tackling labor shortages, cutting costs, optimizing inventory, and enhancing menu engineering. Real-world examples illustrate how AI boosts efficiency and profitability, while creative menu descriptions and new revenue ideas are highlighted. Despite these technological advances, the hosts emphasize that genuine hospitality and personal guest service remain crucial, urging operators to use AI as a tool to support—not replace—the human touch that defines memorable dining experiences. Find out more at https://www.runningrestaurants.comHighlights Include:- Impact of artificial intelligence (AI) on the restaurant industry- Addressing labor shortages and rising costs through technology- Importance of menu engineering and inventory management- AI's role in enhancing guest experience while preserving hospitality- Demand forecasting using historical data for better decision-making- Reducing waste and optimizing inventory with AI solutions- Improving menu descriptions and item naming for increased sales- Generating new revenue streams and innovative profit center ideas- Balancing technology with personal guest service and human connection- The evolving role of AI as a competitive tool in restaurant operationsTimestamps:What is AI? (00:00:47)Roger explains artificial intelligence basics, how it learns from data, and its growing role in restaurants.Current Restaurant Challenges (00:01:09)Discussion of labor shortages, rising costs, shrinking margins, inefficiency, and the need for better systems.AI's Rapid Evolution & Search Capabilities (00:02:04)AI's fast-changing nature, comparison to Google, and how AI provides instant, accurate answers.AI for Demand Forecasting & Inventory (00:02:55)How AI predicts demand, improves ordering, reduces waste, and uses historical data for better inventory management.Menu Engineering with AI (00:03:46)Real-world example of a chef using AI for menu engineering, recipe creation, and ingredient cross-utilization.Profit Loss & Menu Descriptions (00:04:47)Pain points: lost profits, generic menu items, lack of costing, and using AI for creative menu naming.Creating Wow Factor & Social Media Appeal (00:05:40)Importance of wow factor in food presentation, guest reactions, and leveraging social media marketing.New Revenue Center Ideas (00:07:10)Using AI to brainstorm new profit centers beyond traditional options like catering or live music.Hospitality vs. Technology (00:07:30)Emphasis on maintaining hospitality as the foundation, ensuring technology enhances but doesn't replace the human touch.https://restaurant.mysamcart.com/products/
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  5 Ways to Lower Your Restaurant's Prime Cost 18.02.2026 7мин

  In this episode, Roger Beaudoin of Restaurant Rockstars explains the crucial concept of prime cost in the restaurant industry (the combined percentage of food, beverage, and labor costs relative to sales). He discusses strategies for managing prime cost, such as accurate menu costing, promoting high-profit "cash cow" items, enforcing portion control, boosting alcohol sales, and efficient labor scheduling. Roger shares real-world examples of restaurants losing profits due to poor menu management and emphasizes the importance of understanding item profitability. The episode highlights how effective prime cost management is essential for restaurant profitability, especially amid rising costs and industry challenges.We hit on:- Definition and importance of prime cost in the restaurant industry- Breakdown of prime cost components: food, beverage, and labor costs- Industry benchmark for prime cost and its implications for profitability- Challenges faced by restaurants, including inflation and rising wages- Strategies for managing prime cost, including menu costing and portion control- Identification and promotion of high-profit "cash cow" menu items- Importance of increasing alcohol sales to enhance profitability- Effective labor cost management through efficient scheduling- Consequences of poor menu costing and its impact on profit margins- Need for ongoing analysis and adjustment of menu items to optimize profitabilityTimestampsIntroduction to Prime Cost (00:00:00)Roger explains the concept of prime cost and its importance over just focusing on food cost.Prime Cost Formula and Benchmark (00:00:05)Breakdown of the prime cost formula, target percentage, and what it means for restaurant finances.Other Major Expenses Beyond Prime Cost (00:00:59)Discussion of additional expenses like lease, utilities, and the importance of keeping prime cost low.Strategies to Lower Prime Cost (00:02:03)Emphasis on menu costing, identifying high-profit items, and the impact of inflation and wages.Cash Cow Menu Items and Portion Control (00:03:04)Explanation of "cash cow" items, portion control, and the profitability of alcohol sales.Labor Cost Management (00:04:04)Advice on tracking labor costs and efficient scheduling to control prime cost.Lost Profit from Poor Menu Engineering (00:04:52)Roger shares real-world examples of restaurants losing profit due to poor menu costing and engineering.Menu Re-engineering for Profitability (00:06:03)Advice on re-engineering menus so all items in a category have similar profit margins.Consequences of Not Costing the Menu (00:06:59)Highlighting the financial risks and lost profits from not properly costing out the menu.Worst Case Scenario: Popular but Unprofitable Items (00:07:13)Warning about the danger of selling popular items that are not profitable, hurting the bottom line.Find out more at: https://www.restaurantformula.com/https://restaurant.mysamcart.com/products/
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  Trackable Marketing And Boosting Guest Frequency For Your Restaurant With Roger Beaudoin 13.01.2026 28мин

  More than social media influencers and online reviews, your most important marketing resource is your loyal guests. Through trackable marketing, you can ensure they will keep coming back and will talk about you even beyond the table. Jaime Oikle sits down with Roger Beaudoin of Restaurant Rockstars to discuss how to keep track of your marketing strategies and boost guest frequency. They discuss how to train your team to constantly deliver impeccable services and offer customer incentives to attract new guests and retain the most loyal ones. From mug clubs to trivia nights, discover interesting ways to encourage people to visit your restaurant over and over again.Find out more at https://restaurantrockstars.com/ & https://www.runningrestaurants.com. https://restaurant.mysamcart.com/products/
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  How Restaurants Can Stay Relevant And Keep Guests Coming Back With Samantha Flynn 15.12.2025 31мин

  Restaurants have to go the extra mile and go beyond food if they want to stay relevant and keep their seats filled at all times. Through the right content creation strategies, you can use social media to your advantage and keep guests coming back. Jaime Oikle sits down with Samantha Flynn, founder of Junipr Public Relations, who breaks down practical tips to market your restaurant in the vast online space, even with a tight budget. From fixing early branding mistakes to highlighting your very own signature dish in your posts, she explains what it takes to tell your story through social media, drive real traffic, and bring customers to your tables.Find out more at https://juniprpublicrelations.com & https://www.runningrestaurants.com.https://restaurant.mysamcart.com/products/
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  Mentoring, Shadowing & Sales Training at Your Restaurant 18.11.2025 12мин

  In this Running Restaurants Podcast episode, Roger Beaudoin of Restaurant Rockstars shares practical strategies for training restaurant staff. The discussion covers mentoring and shadowing multiple top performers, cross-training for versatility, and the value of daily pre-shift huddles focused on sales and guest experience. Roger also describes engaging role-playing exercises, like "How to Turn $100 into $1000," to sharpen sales skills. The episode emphasizes empowering staff, using creative sales props, and identifying unique "hooks" to boost revenue and set restaurants apart, offering actionable tips for operators to elevate team performance and guest satisfaction.Highlights include:- Mentoring and shadowing strategies for restaurant staff.- Importance of learning from multiple top-performing employees ("A players").- Cross-training staff to enhance versatility and understanding of various roles.- Daily pre-shift huddles as a strategy for improving guest experience and sales.- Key topics for discussion during pre-shift huddles, including guest needs and sales strategies.- Role-playing training exercises to develop sales skills and team engagement.- The impact of effective sales training on restaurant revenue.- Use of props and unique selling points to enhance sales and differentiate the restaurant.- Identifying and promoting profitable items or experiences ("hooks") to drive sales.Find out more at https://restaurantformula.com/ & https://www.runningrestaurants.com/https://restaurant.mysamcart.com/products/
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  Managing Four Restaurant Concepts With Leo Moura 20.10.2025 40мин

  Managing one restaurant is already challenging. How crazy would it be to manage not one but four different restaurant concepts? This is exactly the life of Leo Moura, a seasoned restaurant owner and operator in the Atlanta marketplace. He joins Jaime Oikle to share his experiences and strategies in handling American, French, and Italian cuisine – and even a pizzeria. Leo breaks down his approach to staff hiring, onboarding, and training, emphasizing the importance of continuous learning and public recognition in a restaurant team. He also explains how they adapted to the challenges of the COVID-19 pandemic, particularly with digital marketing and online ordering. Find out more at  https://lagardeamerica.com, https://restolantoinette.com, https://ilgialloatl.com, https://gspizzaria.com & https://www.runningrestaurants.com. https://restaurant.mysamcart.com/products/
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  Restaurant Digital Marketing That Actually Drives Results With David "Rev" Ciancio 24.09.2025 36мин

  In today’s highly digital world, maintaining a strong online visibility is a must if you want your business to thrive. But in the restaurant industry, hospitality marketing executive David "Rev" Ciancio has noted one alarming truth: many are not doing even the fundamentals of digital marketing. He joins Jaime Oikle to point out what restaurant owners and operators are missing out on if they refuse to post on social media, build a properly optimized website, and create engaging digital ads. Rev also highlights the benefits of publishing build videos regularly, setting up a rewards program for customers, and gathering client feedback to continuously improve your systems.Find out more at https://handcraftburgers.com/ & https://www.runningrestaurants.com.https://restaurant.mysamcart.com/products/
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  Music For Restaurants: Build Your Brand & Boost Profits with Ola Sars of Soundtrack 08.09.2025 38мин

  Choosing the right music for restaurants may not seem important from the get-go, but it is definitely a crucial aspect of your business that you must never set aside. Jaime Oikle emphasizes how your chosen playlist can make or break your restaurant environment with Ola Sars, founder and CEO of Soundtrack. He shares how they serve as a one-stop shop for businesses that want to secure the right music for their commercial needs while navigating all of its complicated licensing matters. Ola discusses their process in cultivating music for restaurant owners and employ AI tools to elevate their techniques. He also explains how restaurant managers should handle their music access, deal with explicit content, and determine the best music volume that works well for your place.Find out more at https://www.soundtrack.io/ & https://www.runningrestaurants.com.Sponsor Link: https://servicewithstyle.com/runningrestaurantsSponsor Link: https://www.theleasecoach.com