This is the episode I'll be recommending to every restaurant owner I talk to this year.

I sat down with Craig Susser, founder of Craig's Restaurant in LA and Nashville. 35 years in the industry. Waiter, bartender, maitre d' for 22 years, and now one of the most respected names in fine dining. This guy has seen it all.

Craig gets brutally transparent about what it actually takes to survive and scale in this business right now — margins, labor costs, the online review nightmare, what hospitality really means, and why most operators are one bad decision away from losing the regulars they worked years to build.

This isn't theory. This is someone who's been in the trenches for three decades and figured out what works.

🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube