You’re about to sign the lease on what looks like your dream location.The rent seems reasonable, the space looks fine and you’re ready to roll.

⚠️ But that lease? It could bury your business before you even open your doors.

In this episode, we uncover the costly mistakes hidden inside restaurant leases – from 2nd-gen space nightmares to city plan review traps, capital expenditure sinkholes and lease terms that bleed you dry. Listen in as Bruce explains saving restaurant owners hundreds of thousands through smart negotiations, VITAL inspections and strategy – including landing one owner 8 years of FREE rent. 😲

(0:00) Introduction to Restaurant Business Plans and Trends

(1:05) Understanding Lease Agreements and High-Rise Challenges

(3:19) Mezzanine Levels and Ownership vs. Leasing Decisions

(9:33) Navigating City Permits and Second Generation Spaces

(20:28) Real-life Lease Challenges and Buildout Importance

(30:08) Lease Negotiations and Securing Favorable Terms

(34:02) The Need for Periodic Renovations and Trendy Concepts

(37:38) Upcoming Episodes and Closing Remarks

From purse hooks to five-star thrones, your restrooms need to be the real MVP of your restaurant. 😲

Diane Armitage and Bruce Russo pull back the curtain on why restroom design is way more important than you think – especially for women and men who love to make a first impression. 👠

From purse hooks to five-star lighting, hidden ADA pitfalls, and the secret psychology behind restroom layouts, Bruce and Diane share how smart design in the smallest space can leave the biggest impression … Because when your guests walk into the restroom, they’re making more decisions than you realize – and ALL of those decisions could be costing you business OR creating bell cows who talk rapturously about you to everyone they know.

What are they noticing? Listen in to find out. 🎙️

(0:00) Introduction and importance of exceptional dining experience

(1:10) Increasing restaurant revenue and restroom design essentials

(5:03) Designing ADA compliant restrooms and state requirements

(8:58) Restroom aesthetics, special touches, and cleanliness

(15:28) Impact of restrooms on overall dining experience

(21:05) Design challenges in restrooms for large venues

(28:07) Restaurant layout and kitchen functionality

(30:11) Case study and community restroom preferences

(32:51) Recap and foundation of restaurant building

(33:49) Closing remarks and looking ahead

Leasing an old restaurant space? Thinking of a revamp? Before you sign anything or swing a hammer, listen in.

Diane Armitage and Bruce Russo expose the biggest profit-draining mistakes in restaurant maintenance, compliance, and build-outs — plus how to dodge them before they drain your bank account.

(0:00) Why restaurant maintenance is secretly draining your profits

(1:46) Contractor horror stories: When renovations turn into nightmares

(8:50) The real cost of kitchen breakdowns (and how to avoid them)

(13:27) The dark side of second-gen spaces — pests, plumbing & hidden costs

(20:11) How skipping inspections now leads to financial disaster later

(27:35) Fire suppression systems: What inspectors really look for

(33:17) Floor rot: The silent killer of restaurant spaces

(41:07) Safety codes that could shut you down if ignored

(47:32) Final words: How to protect your restaurant from surprise expenses

💰 More revenue streams. More profit. Less stress.

Most restaurant owners focus on the wrong things when it comes to making money. In this episode, Bruce Russo and Diane Armitage break down how to create a bulletproof revenue strategy that keeps cash flowing —without burning out your team or cutting corners. It starts with your square footage and ends with these multiple revenue pods you want to have in place.

(0:00) Introduction and overview of maximizing restaurant revenue

(1:35) Foundational understanding of restaurant design and revenue pods

(2:37) Exploring restaurant categories and casual dining concepts

(13:27) Square footage and design considerations for different restaurant types

(20:08) Operations, equipment, and revenue correlation

(23:30) Design, build challenges, and successes in restaurant spaces

(26:30) Revenue theories and case studies of multi-restaurant owners

(33:01) Lease negotiations and the significance of opening day

(35:09) Closing remarks and call to action

🔥 More revenue. Less waste. Smarter design.

In this pilot episode, Restaurant Design/Build Powerhouse Bruce Russo and Growth Strategist Diane Armitage combine 75 years of experience to break down how restaurant design and "minor" front of house decisions directly impact your restaurant profitability — whether you’re running a 25-seat gem or a high-volume powerhouse.

(0:00) Meet Your Hosts: Who We Are & Why We’re Pulling Back the Curtain 🎙️

(5:02) The Secret to Restaurant Design That Prints Money 💰

(10:23) Why Your Kitchen & Front-of-House Are Bleeding Profits (And How to Fix It) 🚀

(14:16) Hidden Revenue Streams: The Money You’re Leaving on the Table 💸

(22:48) To-Go & Delivery: The Real Profit Killers No One Talks About 🍽️

(27:17) Insider War Stories: How We Got Here (And What We Learned the Hard Way) 🔥

(32:02) Passion Is Great — But Here’s What Really Keeps Restaurants Alive 💡

(36:39) The #1 Most Overlooked Element in Restaurant Success 🏗️

(39:38) What’s Coming Next: Get Ready for More Profit-Boosting Insights 🎧

(40:44) Sponsor: [Sponsor Name]

Diane Armitage delves into strategies for boosting restaurant revenue, covering menu design, pricing, cost control, and technology. She also discusses building customer loyalty and financial planning. The episode features a Q&A with industry experts and a sponsor segment.

https://dianearmitage.com/

(0:00) Introduction and Mission Statement

(2:00) Key Strategies for Maximizing Restaurant Revenue

(15:00) Menu Design and Pricing for Profit

(25:00) Effective Cost Control Techniques

(35:00) Leveraging Technology for Revenue Growth

(45:00) Building a Loyal Customer Base

(55:00) Sponsor: Restaurant Success Academy

(1:05:00) Financial Planning and Forecasting

(1:15:00) Q&A with Industry Experts

(1:25:00) Closing Remarks and Next Episode Preview