Sign up to save your podcasts
Or
Share Restaurantology
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Restaurantology
Restaurantology episodes
- EP 16 | 86 REPAIRS | REVOLUTIONIZING RESTAURANT OPERATIONS
In this episode of the Restaurantology Podcast, host Andrew sits down with Daniel Estrada, co-founder of 86 Repairs, to uncover how this innovative solution is transforming the restaurant industry. They discuss the challenges operators face with repairs and maintenance (R&M), the costs of reactive management, and the critical need for streamlined processes as brands scale.
Daniel shares insights about the importance of proactive data management, staff retention through stress reduction, and how 86 Repairs offers a human-first approach alongside cutting-edge technology. From warranty tracking to dispatch avoidance and integrating with service vendors, this episode dives deep into why R&M is core to business success.
Whether you're managing 5 units or 50, this conversation is packed with actionable advice and strategies for operators aiming to optimize their equipment management and scale effectively. Don't miss this comprehensive guide to improving efficiency and reducing stress in restaurant operations.
For more information, visit 86Repairs.com.
Hosted on Acast. See acast.com/privacy for more information.
54 min - EP 15 | SAIGON HUSTLE | AUTHENTICITY, RESILIENCE, AND SCALING WITH PURPOSE
In this episode, we sit down with Cassie Ghaffar and Sandy Nguyen, co-founders of Saigon Hustle, to discuss how they built one of Houston’s most exciting new food brands. They share their story of turning a college friendship into a successful partnership, tackling the challenges of opening a restaurant during COVID-19, and scaling their authentic Vietnamese concept into a fast-casual drive-thru model.
Discover the inspiration behind their menu, their approach to maintaining authenticity while making Vietnamese flavors accessible, and how they’ve built a thriving culture within their team. Cassie and Sandy also reveal their plans for expansion, their vision for dominating the Houston market, and their ultimate goal of taking Saigon Hustle nationwide. Filled with stories of resilience, partnership, and culinary passion, this episode is an inspiring look at entrepreneurship in the food industry.
Hosted on Acast. See acast.com/privacy for more information.
54 min - EP | 14 | ACCOUNTABILITY, RETENTION, AND GROWTH AT R&R BBQIn this episode of the Restaurantology Podcast, we dive deep into the heart of R&R BBQ's success with two of our greatest leaders Emery Winward and Nathan Breneman Join us as we explore the strategies behind fostering a strong company culture, maintaining high retention rates, and the crucial role of accountability in driving performance. Our guests share insights from their own leadership journeys, including how they've navigated the challenges of the pandemic, the evolution of their Lux Casual dining experience, and the importance of one-on-one meetings in building trust and transparency within their teams. Whether you're in the restaurant industry or leading a team in any field, this episode offers valuable lessons on building a brand that can stand the test of time.
Hosted on Acast. See acast.com/privacy for more information.
1 hr 4 min - EP | 13 | DEVELOPING A NATIONAL BRAND WITH NICOLE TANNER
In this week’s episode of Restaurantology, we dive deep into the story behind SWIG, the revolutionary drink brand that’s taken the industry by storm. Join us as we sit down with Nicole Tanner, the Queen of Dirty Soda, to explore her journey from a single shop in St. George, Utah to becoming a national brand.
Nicole shares her experiences in creating an iconic brand, the challenges of standing out in a crowded market, and the power of maintaining a strong culture. Discover how SWIG’s unique customization approach turned it into a household name, and learn the importance of staying true to your brand’s roots amidst rapid growth.
Tune in to hear about the birth of “dirty soda”, the strategic decisions behind franchising, and how SWIG continues to innovate while keeping its customers and team at the heart of everything. Whether you’re a seasoned restaurateur or just starting out, this episode offers invaluable insights and inspiration for building a successful and enduring brand.
Hosted on Acast. See acast.com/privacy for more information.
1 hr 8 min - EP | 12 | MASTERING RESTAURANT OPS | THE KEYS TO SUSTAINABLE GROWTH AND PROFITABILITY
In this episode of Restaurantology, we dive deep into the essential details that make or break restaurant success. Join us as we explore how refining the small aspects of your business can lead to significant profits, featuring insights from Taylor Dehart and Jessica Moyer of Savory. From managing prime costs to building customer trust, we cover it all.
Learn how to create efficiencies in your labor model and menu design, understand the importance of consistent customer experiences, and discover why cash on cash return is the ultimate measure of restaurant investment success. Don't miss this master class in restaurant operations!
Hosted on Acast. See acast.com/privacy for more information.
1 hr 5 min - EP | 11 | SERVING SUCCESS | MO' BETTAHS STORY OF LEADERSHIP, CULTURE, AND CULINARY INNOVATIONIn this enlightening episode, Andrew delves into the heart and soul behind Mo' Bettahs, a restaurant that has taken the essence of Hawaiian cuisine and culture to create a dining experience unlike any other. Join us as we sit down with Rob Ertmann, a pivotal figure in Mo' Bettahs journey, to explore the foundational principles that have propelled this brand to new heights. From backyard grilling to leading a rapidly expanding restaurant empire, discover the blend of authentic culinary delights, visionary leadership, and an unwavering commitment to culture that defines Mo' Bettahs. Whether it's the tantalizing flavors of their signature dishes or the strategic moves behind their growth, this episode offers a rare glimpse into the passion and practices at the core of Mo' Betta's success. Get ready to be inspired by stories of innovation, leadership, wisdom, and the irresistible charm of Hawaiian hospitality that have made Mo' Bettahs a beloved destination for food enthusiasts everywhere.
Hosted on Acast. See acast.com/privacy for more information.
57 min - EP 10 | Blending Passion and Growth | The South Block Evolution with Amir Mostafavi
In this episode of Restaurantology Amir Mostafavi shares his fascinating entrepreneurial journey, from the inception of South Block to its triumphant growth in the competitive food and beverage industry.
Amir's story is filled with personal anecdotes of challenges faced, lessons learned, and the importance of community involvement in business growth. He discusses the strategic decisions that propelled South Block's success, emphasizing the role of product quality, customer engagement, and a strong brand culture. Amir also touches on his experience with a significant business transaction, offering insights into the emotional and practical aspects of navigating such milestones.
Throughout the episode, Amir's story is a testament to the power of perseverance, innovation, and the relentless pursuit of excellence in entrepreneurship. His journey with South Block and Restaurantology highlights the critical elements of scaling a business in the food and beverage industry and celebrates the spirit of community and determination that drives success.
Hosted on Acast. See acast.com/privacy for more information.
57 min - Ep. 9 Life is Mo’Bettah with co-Founders Kimo & Kalani MackThe story behind the founding of Mo’Betttahs Hawaiian Style – currently a 35 unit fast casual restaurant brand with more than 30 in development across the country. Kimo and Kalani Mack, founded Mo’Bettahs in Bountiful, UT in 2008 – in the midst of one of the worst recessions the U.S. economy had experienced. Born and raised in the islands of Hawaii, Kimo and Kalani wanted to share a piece of their culture by serving the one-plate meal to their guests. Now with more than $1.25M in revenue per week, Mo’Bettahs is poised to scale nationwide over the next 5-10 years and become a household name. Meet Kimo and Kalani – it will be well worth your time.
Hosted on Acast. See acast.com/privacy for more information.
52 min - Ep. 8 Cash is King: Navigating the Investor LandscapeHow should I finance the future growth of my company? What options are available to me and how do I know which ones to pursuit? Are investors going to be interested in my business? These are questions that founders ask regularly. Having assessed nearly 1,000 restaurant brands in the last three years, Taylor DeHart, Principal at the Savory Fund and Andrew K. Smith, Managing Director, discuss the options available to restaurateurs to finance their business and how to sift through them to find the right investment to accelerate the growth of their business.
Hosted on Acast. See acast.com/privacy for more information.
54 min - Ep. 7 Founders Talk: How Via 313 and Pincho landed their Growth FundingFounders Brandon Hunt of Austin-based Via 313 Pizzeria and Otto Othman of Miami-based Pincho Burgers & Kebabs discuss how the landed their $20M of growth funding for each of their businesses. They discuss details with Andrew about how they prepared, negotiated and closed the funding – their feelings pre and post transaction – and what the future of their brands is going to be in the coming years.
Hosted on Acast. See acast.com/privacy for more information.
1 hr 7 min
About Restaurantology
From the publisher's feed
Hosted by Savory Managing Director Andrew K. Smith, and the executive team of Savory Restaurant Fund, Restaurantology: The Journey from 2-10 units - will feature discussions among Founders, Senior…
Level Executives and CEOs of restaurant companies that are working through their journey of scaling.
The difference: Everyone speaking is working within a restaurant company, every day, and talking from first-hand experience. Each week, Restaurantology with Andrew K. Smith, or one of his restaurant veteran partners, will discuss a trending topic with others within the F&B industry and discuss it unscripted, with no pre-prepared questions. It will be as if you are sitting with all guests at lunch – discussing the truth behind each topic of discussion.
And the truth is – it isn’t what you are hearing in most interviews. The black box has officially been broken open. We are discussing the good, bad, and ugly that we all must deal with, and how we are all pressing forward, despite constant shifts, changes, and headwinds within the industry.
This is the study of Restaurants. This is Restaurantology.
The difference: Everyone speaking is working within a restaurant company, every day, and talking from first-hand experience. Each week, Restaurantology with Andrew K. Smith, or one of his restaurant veteran partners, will discuss a trending topic with others within the F&B industry and discuss it unscripted, with no pre-prepared questions. It will be as if you are sitting with all guests at lunch – discussing the truth behind each topic of discussion.
And the truth is – it isn’t what you are hearing in most interviews. The black box has officially been broken open. We are discussing the good, bad, and ugly that we all must deal with, and how we are all pressing forward, despite constant shifts, changes, and headwinds within the industry.
This is the study of Restaurants. This is Restaurantology.
Hosted on Acast. See acast.com/privacy for more information.
More shows like Restaurantology
The Tim Ferriss Show
16,036 Listeners
Boundless Life
4,984 Listeners