Great food isn't enough anymore. In today's competitive restaurant landscape, operational excellence separates thriving multi-unit operations from those constantly fighting fires, and the biggest battles aren't happening in the dining room. They're buried in scheduling chaos, compliance nightmares, and labor management issues that quietly destroy profitability and burn out your best managers.In this episode of the 86 Reason Podcast, Anthony Presley, founder of Time Forge, reveals how he transformed his unconventional background, from hacking video games in Cairo to pioneering workforce solutions, into a system that saves multi-unit operators from costly compliance errors and excessive manager workloads.

Join host Xavier Mariezcurrena on 86 Reason for a fascinating conversation with Ronnie Sanders, President of Vine Street Imports, exploring how the wine industry is navigating dramatic shifts in consumer behavior and market dynamics. Ronnie's journey from a disastrous "one and done" dishwashing job to building a respected wine import company is a masterclass in relationship-building, market adaptation, and understanding what quality-conscious consumers truly want.This isn't just another wine industry story. Ronnie candidly shares the cold-calling hustle that grew Vine Street from 200 cases to 25,000, the financial realities of paying tariffs upfront, and why the industry's mantra has become "people are drinking less, but they're drinking better." His insights into boutique winemaker discovery and managing complex import logistics reveal what it really takes to succeed in global wine distribution.Essential for: Restaurant operators, wine buyers, hospitality finance professionals, beverage directors, and anyone interested in understanding the real economics behind the wine on their tables.

Join host Xavier Mariezcurrena on 86 Reason for an eye-opening conversation with Bill Lindsey, Partner & Co-Founder at COGS-Well and a living legend in restaurant technology. Bill's 50-year journey from a dishroom in 1974 to revolutionizing inventory management for multi-unit operators is a masterclass in operational innovation, technological adaptation, and understanding what restaurant operators truly need.This isn't your typical tech founder story. Bill candidly shares how a spinal injury forced him out of kitchen operations and into programming, the "cooking method" he used to build software that actually works for real operators, and why making inventory control easy—not just powerful—became his life's mission. His approach to centralized purchasing transformed casino operations and set the standard for modern restaurant technology.Essential for: Multi-unit restaurant operators, hospitality technology professionals, restaurant owners struggling with inventory control, and anyone who believes better systems start with understanding the problems firsthand.

Join us on 86 Reason for an inspiring conversation with Sande Friedman, founder of Friends in Wine, who reveals how an unconventional background in library science became the secret weapon for building one of Philadelphia's most profitable wine retail programs. From navigating Pennsylvania's archaic liquor laws to pioneering staff education models that drive real revenue, Sande's journey from "failing" a cheese exam to entrepreneurial success is packed with actionable wisdom for any hospitality leader.Her hard-earned truth? "The biggest mistake that any type of business can make is not investing in the staff." In this episode, Sande dismantles the myth that wine sales are about product knowledge alone and proves why storytelling, operational structure, and genuine human connection are the true drivers of profitability and customer loyalty.Essential for: Restaurant owners, beverage directors, retail managers, hospitality entrepreneurs, and anyone ready to transform their wine program from cost center to profit engine.

Join host Xavier Mariezcurrena on 86 Reason for a game-changing conversation with Josh Sharkey, the "apex predator of restaurant tech" and Founder & CEO of meez. From fine dining at Jean-Georges and Cafe Gray to scaling Bark Hot Dogs across four locations, Josh has lived the chaos of kitchen operations—and he's built the solution the industry desperately needs.His revelation? Most restaurants are unknowingly bleeding profits because they're calculating food costs wrong. Using Google Docs and generic spreadsheets, operators underestimate their actual costs by 3-4 percentage points on average. That "teaspoon of minced garlic" or "half cup of sliced carrots"? The yield loss, trimming waste, and basting costs aren't being captured—and it's silently destroying your margins.This isn't a typical tech pitch. Josh shares the deeply personal story of losing a crucial recipe notebook that sparked meez's creation, and why he spent five years building an ingredient database that automatically calculates exact weights, costs, yield loss, and allergens. His philosophy? "The hardest thing to do are the things that are really simple"—and precision in these details unlocks massive financial control for multi-unit groups.

Join host Xavier Mariezcurrena on 86 Reason for an inspiring conversation with Matthew "Buddah" Budenstein, co-founder of Liberty Kitchen and owner of Infinite Abundance Catering. Matt's journey from dropping 15 plates on his first week as a dishwasher to building a thriving multi-location restaurant and catering empire is a masterclass in resilience, community building, and the power of saying yes to challenges.This isn't a typical success story. Matt candidly shares the burnout that nearly broke him during the pandemic, the moment he realized stepping back was the only path forward, and how embracing dietary restrictions as creative catalysts transformed his catering business. His philosophy of "infinite abundance"—creating prosperity while helping others thrive—isn't just feel-good talk; it's the business strategy that kept Liberty Kitchen afloat when other restaurants were closing.

Join host Xavier Mariezcurrena on 86 Reason for a brutally honest conversation about restaurant technology with Ty Shehadi, Head of Strategic Partnerships at Restaurant365. From busboy to tech leader, Ty brings a rare perspective: he's lived in "the four walls" for over a decade and now helps shape the future of restaurant back-office solutions. His message? The best software in the world is worthless without the support to actually use it.This isn't your typical tech pitch. Ty candidly reveals why Restaurant365—despite being a powerhouse for enterprise groups—often isn't the right fit for single-unit operators unless paired with dedicated support services. In an industry where operators are "doing 12 different things" every day, even cutting-edge platforms can become burdens rather than solutions. The fix? Technology must be packaged with human expertise to deliver real ROI.

Join host Xavier Mariezcurrena on 86 Reason for an essential deep-dive into restaurant accounting software and multi-unit financial strategy with Steven Mamis, Restaurant365 Expert, Multi-Unit Restaurant Controller, and Founder of FORCS (Complete Restaurant Accounting & Operations Services). As Senior Controller of Five Guys New York, Steven brings battle-tested wisdom on why managing finances for multi-unit restaurants is a "unique beast", and exactly how to tame it.This conversation delivers unfiltered insights into the complexities of juggling multiple systems, sales channels, and vendors while maintaining financial clarity. Steven reveals why he considers Restaurant365 "almost non-negotiable" for serious multi-unit operators, and shares the critical importance of mastering your tech stack—likening the transition to "moving from a car to a jet."Essential for: Multi-unit restaurant owners, CFOs, controllers, franchisors, hospitality entrepreneurs, and anyone navigating the intersection of restaurant operations and financial technology.

Join host Xavier Mariezcurrena on 86 Reason for a raw, eye-opening conversation with Andy Himmel, Restaurant Industry Executive and Founder & CEO of The Restaurant CPAs. This episode delivers hard-earned wisdom about restaurant success, specialized financial strategy, and why the human element still trumps spreadsheets in hospitality.Andy's story begins with disaster: At 22, his first restaurant's building collapsed before opening day, forcing him into an unexpected six-month operational "boot camp" on a party island. This traumatic experience forged the resilience that would define his two-decade career scaling multi-unit brands. Today, he's on a mission to connect restaurant operators with the specialized financial expertise they desperately need but struggle to find.Essential for: Restaurant owners, multi-unit operators, hospitality entrepreneurs, and anyone navigating the complex intersection of operations, finance, and technology in today's challenging landscape.

Join us on 86 Reason for a raw, revelatory conversation with Shawn P. Walchef, founder of Cali BBQ Media, who dismantles the dangerous "if you build it, they will come" myth and reveals why restaurant owners must actively own their story to survive and thrive. A restaurateur since age 13 (starting as a dishwasher at the very restaurant he now owns), Shawn shares his transformation from burnout to building a media empire that markets his restaurants while helping hospitality tech companies authentically connect with operators.His hard-earned truth? "You have to put the mask on yourself first because if you pass out, you're of no value to anyone else." In this episode, Shawn gets brutally honest about the emotional toll of the "owner operator" grind and why prioritizing self-care isn't selfish—it's the foundation of sustainable success and effective leadership.Essential for: Restaurant owners, hospitality entrepreneurs, multi-unit operators, and anyone ready to evolve beyond survival mode into strategic growth through content, financial discipline, and operational excellence.🎯 KEY INSIGHTS:From Dishwasher to Media Mogul (00:01:30)Shawn's journey from washing dishes to ownership, and the brutal early years that nearly broke him before finding his path.The Oxygen Mask Rule for Restaurateurs (00:18:30)Why prioritizing your own well-being isn't selfish—it's essential for your business's survival and your team's success.Culinary Finance, Not Just Art (00:24:21)Shifting from passion-only thinking to embracing financial stability and logistical excellence as core competencies.Debunking "Build It and They Will Come" (00:31:30)Why active digital promotion and content creation are non-negotiable for restaurant survival in today's market.The Restaurant Owner Media Strategy (00:33:57)How Shawn built Cali BBQ Media to own his story, market his restaurants, and create a bridge between tech companies and operators.Why "Restaurant Owners Buy from Restaurant Owners" (00:42:13)Shawn's unique approach to vetting hospitality technology and why authenticity wins in B2B relationships.💡 This episode delivers transformational insights for any restaurant leader ready to break free from burnout and build a business that works for them—not the other way around.🔗 Watch the full episode now!👉 Subscribe to 86 Reason by Over Easy Office for more unfiltered conversations with hospitality leaders who are redefining success through strategic thinking and operational excellence.➡️ Learn more about Over Easy Office: https://www.overeasyoffice.com/#HospitalityLeaders #RestaurantOwnership #86ReasonPodcast #OverEasyOffice #OEO #ShawnWalchef #CaliBBQMedia #DigitalHospitality #HospitalityEntrepreneur