Tableside presented by Harri

Seasonal change can be tough for restauranteurs. Costs change, staff schedules need to be adjusted and customer buying patterns are different. This chat between Jim and Derek touches on each of these elements and more.

Join us as we sit down with Troy Hooper, a titan of the hospitality industry with over three decades of experience. Currently leading Pepper Lunch restaurants across North America, Troy shares his extensive insights on scaling restaurant operations, strategic location selection, and effective customer segmentation. Tune in for a deep dive into the world of hospitality with a seasoned expert.

This bonus episode is for restaurant data nerds. Derek and Mark discuss performance measurement within restaurants and why some restaurants get it right while others continue to struggle.

A great chat with Charlie about how he uses social media to tell his story and the story of his business. Charlie is a fantastic example of how content can have a huge impact on your success.

Join us for an enlightening conversation with Monica, an army officer turned COO of KFC, as she dives into her experiences across the restaurant industry. In this episode, Monica contrasts her role as COO of KFC in Thailand with her experiences as COO in the United States, providing unique insights into the dynamics of international management. She also shares invaluable management and retention strategies that have shaped her successful career. Don't miss out on this incredible discussion and be sure to check out her book "Lessons from the Drive-Thru" on Amazon.

Poor labor management can ruin a great restaurant. Join us as we discuss methods for measuring and controlling labor cost.

Performance measurement can be tricky but it super important. In this episode, Jim and Derek discuss methods for better performance measurement within restaurants as well as some specific key performance indicators.

We had the pleasure of hosting Danny Klein, the Editorial Director of QSR and FSR magazines. Danny shared his journey into the world of restaurant journalism. He also provided his insights on the current state of the industry, discussing emerging trends and challenges faced by both quick-service and full-service segments. His expertise offered a unique perspective on how the industry is evolving in response to recent economic pressures and changing consumer behaviors.

Join us as Amir recounts his journey of founding South Block, now a thriving smoothie business with over 15 locations and ambitious plans for expansion. In this episode, we discuss the unique challenges of scaling a business from one to five locations, and then from five to fifteen. Amir also explains why culture is a pivotal component of South Block's success and how it influences their growth strategy.

Bruce literally wrote the book on restaurant finance. In this episode, we explore the challenges of financial management in the restaurant industry. Bruce offers valuable tips and tricks to help operators maintain profitability and stay financially healthy.