Ep. 15 - A well-designed wine program can be a major revenue driving POD – or a costly, space hogging mistake! In this episode, Bruce Russo and Diane Armitage break down what actually works: how much wine inventory you really need, why overbuilding storage kills profits, smart display strategies that sell, better ways to manage temperature (and why Bruce avoids wine coolers), and how shifting customer trends are reshaping today’s wine programs. If you want your wine to flow — and your profits to grow — this one’s for you.

(0:53) Swirl, Sniff, Sip: Why Wine Programs Deserve More Love

(2:29) Liquid Assets: Managing Wine Inventory Without Bleeding Cash

(7:20) Front & Cellar: Smart Storage That Sells Before the Cork Pops

(12:06) Case Study: The Two-Tier Wine Program That Doubled Sales

(15:00) Beyond the Cooler: Sexy Alternatives to Traditional Wine Displays

(18:51) Pour & Profit: Turning Wine Dinners Into Revenue Machines

(20:29) Rep-utation Matters: How to Build Wine Distributor Goldmines

(21:43) Final Pour: Demographic-Savvy Wine Lists That Actually Work

(24:18) Cheers to That: Your Next Move for Smarter Wine Strategy

Ep. 14 - In yet another listener Q&A episode of Mastering Restaurant Revenue, Diane answers questions around the 3 core revenue pillars every restaurant must master plus why your current patrons are the key to bringing in new ones without blowing your budget. (With examples on how to make this happen.) Bruce follows with real talk from the design/build trenches: why we walk away from some big-money contracts, the cost of shopping bids, client red flags in restaurant builds, and how smart timing and the right team save you months (and thousands, even millions).

(0:00) – Introduction & Listener Q&A: Dive into this episode where we tackle burning questions from our listeners.

(1:35) – The 3 Pillars of Restaurant Revenue: Unlock the foundational revenue streams that every successful restaurant relies on.

(2:53) – Turning Regulars into Superfans: How your loyal patrons can be the key to attracting new business without breaking the bank.

(6:30) – Relationship Capital in Marketing: Use your connections and community to market smarter, not harder.

(10:06) – Training for Profit: The secret to equipping your staff with the skills that directly boost revenue.

(13:28) – Delivering Exceptional Service Every Time: The fine line between great service and unforgettable service.

(15:39) – Balancing Locals and Tourists in Peak Seasons: Tips on catering to both to maximize profit during busy seasons.

(20:21) – Business Integrity: The Contracting Game: Why playing it straight with contractors is the long-term strategy for success.

(30:06) – The Hidden Costs of Bid Shopping: Why constantly hunting for the lowest price on bids could cost you more than you think.

(37:11) – The Power of Design in Restaurant Success: How a strategic design can make or break your restaurant’s financial future.

(41:12) – Avoiding Rookie Mistakes with Contractors: Bruce’s advice on how to spot the red flags when working with inexperienced contractors.

(45:35) – Streamlining Your Buildout Process: Tips for fast-tracking your restaurant’s buildout without sacrificing quality.

(48:02) – Coming Up: Next Week’s Hot Topics & How to Get Involved: Stay tuned for upcoming episodes and how you can get involved with the show.

(41:12) Dealing with inexperienced contractors and build challenges

(45:35) Tips for an efficient buildout process

(48:02) Upcoming topics and listener engagement

Ep. 13 - In this no-holds-barred Q&A episode, we’re diving headfirst into the unseen forces behind every successful restaurant build – the mechanicals, HVAC, hoods, airflow, and all the nerdy-but-necessary engineering details that make or break your operation. Bruce Russo and Diane Armitage answer questions about 2nd-gen restaurant conversions, wood-fire grill compliance, and why your front door flying open might be your HVAC system screaming for help.You’ll learn what causes that dreaded sewer gas smell (and how to stop it), how exhaust and makeup air must balance to keep your team from walking out, and why “paid air” flying out of your hood is literally flushing your cash. Bruce also reveals power-broker strategies the big restaurant chains use to slash utility costs, and the truth about HVAC in different climate zones. Plus, he shares the behind-the-scenes engineering of his now-legendary all-glass hood and other nerdy adventures – yes, including the never-ending scheme to win the war on dirt.

Here's the dirty work behind clean builds – and the knowledge that protects your bottom line by millions.

(0:00) 🔧 Welcome to the War Zone - Why restaurant builds go sideways – and how airflow might be your biggest unseen enemy.

(1:18) 🔥 Woks, Grills & Air That Pays Rent - How mixing hot equipment messes with your HVAC – and your bottom line.

(8:25) 💨 What’s That Smell? The sewer gas mystery solved, and how the big chains beat the airflow blues.

(15:07) 🧊 Bruce’s Glass Hood & Other Nerdy Brilliance - Sizing AC the right way – and the sexy science behind that all-glass hood.

(22:21) ♨️ Gas vs. Electric: The Real Cost of Heat - Bruce breaks down utility strategy, climate zone chaos and what not to cheap out on.

(29:02) 🧼 The Final Dust-Up- Dirt wars, closing thoughts, and how to make your system actually work for you.

Ep. 12 - In this rapid-fire Q&A episode of Mastering Restaurant Revenue, we’re answering real-world questions from operators who want smoother systems and bigger margins without burning out their team. Bruce Russo and Diane Armitage dive into the strategic build decisions behind a true “manufacturing plant” kitchen, from traffic lanes and dish pit placement to POS flow and takeout integration. You’ll learn why your host should never handle takeout orders at the stand, how patio warming kitchens and portable bars can boost guest spend, and why a smart kitchen layout is the key to scaling takeout to 25–30% of total revenue. Plus, we’re talking takeout-only marketing campaigns that bring in serious cash without stressing your staff. Whether you’re mid-build, mid-chaos, or just ready for a smarter setup – this Questions Answered episode packs the kind of strategy most restaurants overlook (until it’s too late).

#KitchenEfficiency #RestaurantMarketing #RevenueGrowth #RestaurantConsulting #HospitalityStrategy #RestaurantRenovation #DishPitWisdom #ServiceFlow #RestaurantOwners #RestaurantLife #BackOfHouse #BruceRusso #DianeArmitage #restaurantdesignpodcast #restaurantoperationspodcast

(0:00) Welcome to Rapid-Fire Answers from YOUR Questions

(1:14) The Patio Power Move: Permits, Layout & ROI

(3:36) Portable Bars & the Takeout Phone Fiasco

(10:41) Pre-Shift Prep + The Dish Pit Mistake

(15:39) Kitchen Flow Fixes: Design Like a Manufacturing Plant

(17:23) Takeout Isn’t a Side Gig — It’s a Revenue Engine

(26:26) Final Thoughts: Smooth Ops, Bigger Margins

Often regarded as a nice little add-on, your "takeout" program is actually a juggernaut – and if you're not treating it like one, you're leaving serious money on the table. In this episode, Bruce Russo and Diane Armitage unpack how COVID cracked open the takeout game and why the smartest operators never looked back. From revenue pods that streamline your to-go ops, to eliminating the chaos of drivers loitering at the front desk, they walk you through the real infrastructure of profitable takeout. This isn’t just about efficiency. It’s about building a revenue stream that runs like its own department – one that boosts volume, improves guest experience and doesn’t cannibalize dine-in.

(0:00) – The Takeout Awakening - Why minimizing chaos starts with structure—and a quick intro to the minds behind the mic.

(1:15) – Revenue Pods: Your Secret Weapon - The underestimated goldmine hiding in plain sight (if you set it up right).

(4:13) – COVID Didn’t Kill the Industry – It Rewired It - How the pandemic forced design shifts that actually made restaurants smarter.

(10:24) – Sous Vide & the Speed Game - Why the smartest chefs swear by this method—and how it makes takeout shine.

(15:10) – Delivery Drivers ≠ Guests - How to reroute the chaos with smart tech, side doors, and zero front desk drama.

(19:00) – Keep Your FOH Sacred - The must-do strategies for keeping takeout from hijacking the front-of-house flow.

(25:48) – Don’t Sleep on This Stream - A final challenge: If takeout’s still a side hustle, it’s time to flip the script.

Most restaurant owners treat the bar menu like an afterthought – and that’s exactly why it’s underperforming. Whether you’re in pre-opening mode or long past your ribbon-cutting, your bar menu could be the biggest missed opportunity on your floor plan.

In this episode, Diane Armitage and Bruce Russo zero in on the profit engine hiding in plain sight: your bar's F&B. From overpriced inventory to drink menus that don’t sell, they expose the silent killers draining your margins – and what to do instead.

Plus, they explore how Yelp reviews, server training and group dining dynamics are all connected to your ability to scale your bar revenue fast.

(0:00) Your Stars Are Showing: Why Yelp reviews aren’t just noise—they’re shaping your bottom line. Here’s how to take control of the narrative.

(1:15) Pods of Profit: A fresh take on revenue pods and why breaking your restaurant into strategic zones is your smartest move yet.

(2:07) Behind the Bar, Beyond the Basics: The essentials your bar menu must hit to keep drinks flowing, tabs growing, and guests coming back.

(7:10) The Group Dining Goldmine: From table choreography to server psychology—how to turn large parties into loyal fans and bigger checks.

(16:51) Opening Week Pressure Cooker: Why the first days matter more than most owners realize—and how to launch with leverage.

(21:02) Loyalty in Action: Don’t just count your regulars—activate them. Maximize group dining events by engaging your fanbase the right way.

(25:00) Final Pour: Your recap, revenue reminders, and a nudge to go do something with this intel.

Most restaurant operators think patios are just “extra seating.”

But if you treat your patio as a separate business unit, it becomes one of the most powerful revenue pods in your restaurant.

In this episode of Mastering Restaurant Revenue, Diane Armitage and Bruce Russo reveal how to design, staff, and operate a patio that pulls serious profit year-round — from heating and airflow to menu strategy and seating flow.

If your patio isn’t performing, this episode will show you exactly what to fix — and what most restaurants miss.

(0:00) Introduction to revenue pods and host introductions

(1:24) Understanding and managing different revenue pods

(2:58) Increasing restaurant income with multiple revenue pods

(3:45) Patio revenue pods: Design, usage, and COVID-19 impact

(7:15) Optimal patio design and climate control considerations

(9:00) Staff training and management for patio areas

(10:10) Patio design levels and heating options

(17:18) Innovative designs and solutions for patio challenges

(19:08) Selecting and designing patio furniture

(22:18) Designing patios as welcoming spaces

(24:13) Efficient server access and kitchen equipment for patios

(27:42) Patio service efficiency with reservation systems

(29:51) Adding cocktail bars to patios for revenue boost

(32:08) Optimizing labor, service bars, and POS placement

(36:07) Enhancing customer experience with open kitchen design

(39:43) Bruce's favorite patio design and historical building challenges

🍷🍸 If your bar isn’t DESIGNED to sell… you’re pouring money down the drain.

In this episode of Mastering Restaurant Revenue, Diane Armitage and Bruce Russo expose the hidden flaws in bar layout and design that are silently killing operations and profits – and what to fix now to double revenue from the same space.

From bartender chaos zones to smart upsell setups, Bruce and Diane share genius design hacks that owners overlook (until it’s too late).

(0:00) – Welcome to the battlefield: Why your bar might be bleeding revenue

(1:00) – Design first, dollars follow: What most bar owners get dead wrong

(5:34) – Bartender bottlenecks: How layout sabotages your best staff

(9:13) – Secret weapon: The service bar that pays for itself in weeks

(13:23) – Pouring profits: Wine-on-tap and fast-serve stations that boost flow

(17:22) – The million-dollar mistake hiding in plain sight

(22:01) – Bar stools, butt time & the psychology of staying longer

(28:31) – Lighting, layout & the “linger factor” that drives orders

(31:17) – Designing for community (without losing control of the bar)

(36:56) – Menu design that pairs perfectly with your bar’s setup

(40:08) – Smooth transitions: From bar vibes to dining delights

(43:53) – Next week's episode:

If you think your Chef, GM, or even your servers are the most important people in your restaurant, think again. The HOST STAND is where the greatest chunk of your revenue is won or lost. If your host is just greeting guests, checking names off a list and marching forward with menus in hand, you're losing money.

In this episode, Diane Armitage and Bruce Russo break down how a well-trained, strategically placed host can ignite multiple revenue pods throughout the restaurant while vastly ensuring return guest experience and securing long-term profitability for your entity.

This episode will change the way you train, value and position the first representatives your patrons meet.

(0:00) – Welcome to the Power Position - The host stand is the heartbeat of your guest experience (and your bottom line)

(1:09) – Revenue Pods: The Secret Zones That Drive Profit - Activate multiple high-performance areas in your restaurant — starting from the front

(5:22) – The 3-Second Scan: What Every Guest Decides Before You Say Hello - The invisible seconds that make or break loyalty, tips and reviews

(8:04) – Bad Layout, Bad Business - What ruins flow — and how to fix without a sledgehammer

(11:06) – From Greeter to Guest Whisperer - Your host should think like an owner and act like a strategist

(14:58) – The Pre-Sell Effect: How Great Hosts Boost Server Sales - What happens when your front-of-house team sets up the sale before the menu even hits the table

(22:14) – Charisma at the Door: How to Train a 5-Star Host - Turning entry-level hires into guest-guiding machines

(28:23) – Behind the Scenes: What We Learned From Opening in Laguna - A few unexpected lessons from a real-life restaurant launch

(29:57) – The Bar’s Not Just a Waiting Area, It’s a Revenue Engine - Turn downtime into prime time

(32:16) – Final Thoughts: Small Tweaks, Big Returns - Shifts that turn a forgettable first impression into your biggest edge

If you're stuck chasing more restaurant patrons to make more money… you're playing the wrong game.

In this powerhouse episode, Diane Armitage reveals the only three ways to increase income in any business – and how most restaurant owners are only using one.

Joined by Bruce Russo, the two break down how to strategically design your ENTIRE marketing and operations strategy around these three golden keys to unlock exponential growth.

https://BRussoDesigns.com

https://ArmtiageInc.com

(0:00) Introduction and hosts' background with early marketing strategy

(3:12) Role of branding and ambiance in restaurant design

(7:33) Diane's marketing pillars and Jay Abraham's Parthenon analogy

(10:51) Strategies for implementing multiple revenue streams

(17:10) Detailed strategies to increase restaurant revenue

(25:54) Enhancing energy with strategic patio design

(30:00) Synergizing design, menu, and operations

(34:43) Revamping existing restaurants and design flaws to avoid

(37:00) Preview of upcoming topics and community engagement

(38:13) Closing remarks