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In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restaurateur should hear.

The conversation dives into Kevin’s unique frameworks like the “Fun and Food” scale, revealing how even decent restaurants can silently fail if they don’t meet minimum customer experience thresholds. He walks listeners through the anatomy of a business plan, explains the SBA lending process, and provides key financial guidelines — such as the 25% down rule — for those looking to fund a dream. Whether you're planning your first restaurant or looking to turn one around, this episode is for you. 

Links:
Website: restaurantconsultingservices.com
Phone: 720-363-0164
Facebook: https://www.facebook.com/p/Kevin-Moll-Restaurant-Consulting-Services-Inc-100069358731310/

What You’ll Learn
The “Rule of Thirds” that predicts restaurant failure or success
The 4 most common reasons independent restaurants fail
How to score your restaurant using the “Fun + Food” success framework
Why writing a business plan is critical — even if you're self-funded
How $100K in cash can help secure $400K+ in bank loans
The key differences between SBA loans and traditional bank loans
What banks and lenders actually look for in restaurant owners
How to avoid opening with unrealistic profit margins
Kevin’s strategy for helping clients launch profitable restaurants from day one
The importance of post-launch support, project management, and team alignment

Key Quotes
"The number one reason for restaurant failure is not having a business plan."
     — Kevin Moll, on why many owners enter the industry blind.
"A restaurant doesn’t care who owns it—it’s just a tool. If it stops working, fix it or get rid of it."
     — On separating emotions from business decisions.
"You don’t have to open a restaurant just because you wrote a business plan. But writing one forces you to become informed."
     — Emphasizing the value of planning beyond funding.
"If your food and fun score doesn't add up to ten, you're closing. The only question is how soon."
     — Explaining the ‘Fun + Food’ success framework.

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line Podcast, host Naki Soyturk sits down with Arita Matini, co-founder of Sweet Leaf Café — a family-owned fast-casual brand with six thriving locations in the Washington, D.C. metro area.

Arita shares her entrepreneurial journey from studying interior design to opening her first restaurant in McLean, Virginia during the 2009 recession. She reveals how her vision for affordable, healthy, everyday food resonated with her community and how Sweet Leaf has grown to offer breakfast all day, signature sandwiches, salads, grain bowls, and fresh soups.

The conversation covers strategies for growth without heavy marketing, including leveraging catering as a major revenue driver, the importance of relationship-building in B2B sales, adapting location strategy between suburban and office districts, and thriving amid competition from national chains. Arita also reflects on the role of culture, employee retention, and consistent customer experience in Sweet Leaf’s success.

Guest Links
Website: sweetleafcafe.com
Instagram: @sweet_leaf_cafe
Locations: Find a Sweet Leaf Café

Takeaways:

• Starting small and local can lead to strong community loyalty.
• Catering offers high-margin growth potential when paired with personal outreach.
• Consistency in quality, service, and culture is key to competing in a crowded market.
• Adapting location strategy to customer behavior ensures long-term sustainability.
• Strong employee relationships drive customer experience and retention.

Quotes

1. “If you feel like you belong, they don’t ask questions — you just have to fake it till you make it.”
   
   
2. “People don’t want to think; they just want the item to be ready and good at the end.”
   
   
3. “The success of our business is only thanks to … our employees.”
   
   
4. “Catering takes a lot of relationship building — it’s all about trust.”

Chapters
00:00 – Introduction to Arita Matini and Sweet Leaf Café
01:16 – From interior design to launching a restaurant
04:16 – The Menu and Locations
06:48 – Menu evolution and creating signature items
10:42 – Building catering as a revenue driver
15:38 – Location strategy: suburban vs. office areas
18:27 – Competing in D.C.’s crowded fast-casual market
22:13 – The role of culture and employees in success
26:08 – What’s next for Sweet Leaf Café
31:43 – Get ahold of Arita Matini

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu, just a drive to build something unique for late-night Cajun-style dining with a Texas twist.

Brooks shares the early days of risking it all, opening too many locations too fast, and the lessons behind the stores that succeeded and the one that had to close. He shares his expectations and philosophy behind hiring the right people and how if you want an A grade process then you need A grade operators. This episode is a playbook for anyone building a business from the ground up—without losing their soul in the process.

🔗 Brooks Bassler’s Links:

Website: https://bbstexorleans.com
Instagram: BB's Tex-Orleans (@bbstexorleans) • Instagram photos and videos
LinkedIn: https://www.linkedin.com/in/brooks-bassler-37a49410/

💡 What You’ll Learn
- The key mindset shift that helped Brooks scale beyond one location
- Remember to listen to what the customers want
- Why keeping the books tight in the early days mattered
- Dangers of growing too quickly (5 locations in 15 months)
- Impact of top level operators if you want top level results
- Why your staff needs an “Ownership Mentality”
- The role of personal accountability in business success

💬 Key Quotes
“I didn’t know how to do it, but I knew I’d figure it out.”
“We’re the best late-night dining restaurant in the city. I don’t care what anybody says.”
“If your GM’s a B player, you got a B training program.”
“You can have all the systems and procedures and blah blah blah—but if your GM is not a player, your training is going to suck.”
“Ownership mentality is one of our core values.”

YouTube Chapters
00:00 – Intro & Meet Brooks Bassler
 01:20 – Humble Beginnings to First Location
 05:04 – Give the Customer What They Want (Crawfish Story)
 06:57 – Menu And A+ Locations
 09:43 – Breaking Past The Bottle Neck
 13:16 – Ownership Mentality and Hiring High Skilled Operators
 20:31 – The Right Structure Requires the Right GM
 26:16 – ROI on the Right Operator
 29:39 – What Prevents Raising Prices on Operators and Overhead
 33:10 – Hidden Costs of Restaurant Management
 35:10 – Developing A Sales Forecast

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line, Naki Soyturk sits down with Shawn Walchef, founder of Cali BBQ and Cali BBQ Media. What started as a single-location barbecue restaurant in San Diego has evolved into a national brand and thought leader in hospitality tech and digital storytelling.

Shawn shares the philosophy behind turning every restaurant into a media company, breaking down how consistent storytelling builds brand equity and customer trust. From using content to drive catering sales to automating digital hospitality through smart tech, Shawn outlines a playbook any operator can follow.

This episode is a must-listen for any owner or GM wondering how to stand out in an AI-driven, content-hungry world—and how to build a brand that lasts longer than the next trend.

Shawn Walchef’s Links:
Website: https://calibbq.media
Instagram: @shawnpwalchef
Podcast: Cali BBQ Media

What You’ll Learn

• Why every restaurant is already a media company—whether they admit it or not
• How Cali BBQ built a global brand with one location and a smartphone
• The “3 Ts” that every operator must master: Time, Temperature, and Tech
• Why storytelling beats advertising for long-term success
• How podcasting and video built a stronger catering business
• The mindset shift required to invest in content even when it feels like a luxury
• What hospitality looks like in a digital-first world

00:00 – Meet Shawn
01:38 – Time of Technology and Story Telling
05:30 – Shawn's Podcast, Cali BBQ Media
06:27 -- Getting Started
08:22 -- Digital Hospitality 
12:20 – How Companies Tell Their Stories
18:42 – Who is Going to Listen to Me?
26:31 – Treating Vendors like Partners
27:51 -- True Partnership Matters
28:38 – What Transparency Can Do For Your Professional Relationships
31:09 – Connect with Shawn

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

Fred Castellucci, founder of Castellucci Hospitality Group, didn't just build a restaurant business; he built an empire on grit. He started by reviving a failed family restaurant with a $10,000 handshake loan and went on to launch his flagship, The Iberian Pig, with a negative bank account, a stolen budget, and a chaotic opening night where 200 unexpected guests showed up. Years later, he would open the now Michelin-starred Mujo in the middle of a global pandemic.

This episode is a raw and honest look at the real challenges of the restaurant industry. Fred shares the invaluable lessons he learned from his parents, his strategic philosophy on brand building, and the frameworks he uses for making high-stakes decisions. Learn why passion beats forcing a concept into a pre-existing lease, how to measure what truly matters, and how to persevere when failure seems imminent.

Fred Castellucci’s Links:

• Website: https://chgrestaurants.com
• LinkedIn: https://www.linkedin.com/in/fred-castellucci-2431a39
• Instagram: https://www.instagram.com/chgrestaurants/

Visit Castellucci Hospitality Group Restaurants:

• The Iberian Pig (Modern Spanish Tapas) 
• Cooks & Soldiers (Basque Wood-Fired Grilling) 
• Mujo (Michelin-Starred Omakase) 
• Double Zero (Upscale Neapolitan Pizza & Pasta) 
• Sugo (Family-Style Italian) 

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

How does a recent college grad turn a simple European street food into a thriving six-location brand in the heart of New York City? Annalee Schlossberg, founder of Bel Fries, reveals the strategy behind her fast-growing french fry empire. Inspired by the "frit shops" of Belgium, Annalee didn't just copy a concept—she perfected it for the American market with 16 artisanal sauces and a clever business model. 

This episode is a masterclass for any entrepreneur on how to adapt, pivot, and scale intelligently. Annalee shares candid insights on:

• Overcoming the high overhead of a brick-and-mortar store by expanding into food trucks and pop-ups. 
• The critical cash flow lessons she learned from opening two locations at once. 
• Hiring key team members to transition from a hands-on operator to a strategic CEO. 

Her plan to become the "new Auntie Anne's" by franchising fry kiosks in malls nationwide. 

Annalee Schlossberg’s Links:

• Website: https://bel-fries.com/ 
• Instagram: https://www.instagram.com/bel_fries/
• LinkedIn: https://www.linkedin.com/in/annalee-schlossberg-0562051a9

Visit Bel Fries:

• Locations: Bel Fries operates a brick-and-mortar store in the Lower East Side, along with various pop-ups, food trucks, and kiosks in locations like the Turnstyle Underground Market, Bryant Park, and the High Line.

What You’ll Learn

• How to adapt a simple European food concept for the American palate by expanding sauce options and adding meal components. 
• Why pivoting to lower-overhead models like food trucks and pop-ups can be a solution to the high costs of a brick-and-mortar location. 
• How to leverage a flagship store with a full kitchen as a central commissary to support multiple smaller locations. 
• The critical lesson of managing cash flow and the danger of scaling too quickly without the revenue to support it. 
• The importance of building a support system, such as hiring a Director of Operations, to shift your focus from daily management to strategic growth. 
• How to create a "barrier to entry" for copycats by being the first to market and telling your brand's story widely and clearly. 
• Actionable advice on finding mentors by talking to everyone and anyone until you find someone who connects with your vision. 

00:00 – Meet Annalee Schlossberg, Founder of Bel Fries

01:34 – The Concept: Bringing European Fry Shops to America

02:30 – What Makes Fries "Belgian" Not "French" 

05:18 – From One Store to Six Locations in Fi

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line, Naki Soyturk speaks with Seth and
Shem Hannemann of Seven Brothers Burgers—a family-run restaurant born in Laie, Hawaii, that’s now spreading the spirit of aloha across the mainland U.S. The brothers share how their father’s uncompromising vision for quality and their family's deep-rooted faith turned a tiny, "hole-in-the-wall" spot into a beloved, fast-growing brand. 

We dive into how Seven Brothers balances sacred family values with scalable business systems, what makes their & "Ohana" culture so powerful, and how they maintain quality and connection while expanding into markets like Utah and Arizona. If you'r looking for proof that authentic purpose and smart hustle can grow a business, this episode delivers.

Seven Brothers's Links:

• Website: https://www.sevenbrothersburgers.com
• Instagram: @sevenbrothersburgers

What You’ll Learn
 How Seven Brothers grew from a single surf-town burger shop, bought on a whim by their father, to a national brand.
 The role of faith and family values in building a resilient team culture.
 The "Five Points of Contact" they use to create an unforgettable, high-touch guest experience in a fast-casual setting.
 How they turn a cashier into the most coveted, customer-facing role in the
restaurant.
 Their unique hiring and training approach that starts with prayer and
unapologetically shares their core principles upfront.
 How former college-student employees have become their most successful
franchisees.
 How they evaluate new markets and build community support from the ground up.

• 00:00 – Meet Seth & Shem: The Seven Brothers Origin Story
• 05:45 – "It Has to All Be About the Food": The Uncompromising Vision of Their Father
• 10:24 – The Foundation: How Faith and Service Create a 4.9-Star Experience
• 14:10 – "More Than a Meal": Building a Culture of Ohana (Family)
• 18:15 – The 5 Points of Contact & Training Employees to be "Disney Princesses"
• 21:50 – The Hiring Process: Finding People Who Align with the Mission
• 28:45 – The Path to Ownership: How Employees Become Franchisees
• 39:00 – Why Human Connection Wins in a World of Kiosks and AI
• 47:30 – How to Deliver Hospitality Through a Drive-Thru or Delivery Bag
• 52:25 – The Next Level of Service: Using a Guest's Name to Change the Game
• 1:03:30 – Bottlenecks & Growth: A Q&A on Marketing and Operations

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

Episode Summary In this episode of The Bottom Line, your host Naki Soyturk sits down with Joe Fontana, the founder of the wildly successful Chicago-based restaurant group, Fry the Coop. Joe shares the unfiltered story of his journey, starting with the financial pressure that pushed him to leave his corporate job and chase a dream in the restaurant industry.

With no money of his own, Joe details how he devoured over 50 business books, pitched investors, and used "lean startup" principles to open his first location for just $61,000 in a second-generation space. He unpacks the single most pivotal moment that changed his business forever: hiring a publicist, which led to a TV spot that created lines around the block overnight. This episode is a masterclass in hustle, strategic thinking, and building resilient systems for sustainable growth.

Joe Fontana’s Links:
 Website: https://www.frythecoop.com/
 Instagram: @frythecoop
 LinkedIn: https://www.linkedin.com/in/josephfontana/
 Email: [email protected]

Visit Fry the Coop in the Chicago Area: Listeners in the Chicagoland area can visit one of their 10 locations, including:
 Oak Lawn (The Original): 5128 W 95th St, Oak Lawn, IL 60453
 Elmhurst: 623 W North Ave, Elmhurst, IL 60126
 Chicago (West Town): 1529 W Chicago Ave, Chicago, IL 60642
 Prospect Heights: 123 E Rand Rd, Prospect Heights, IL 60070
 And more locations in Tinley Park, Orland Park, and beyond!

What You’ll Learn
 The "Lean Startup" Method: How Joe opened his first restaurant for just $61,000.
 The Power of PR: Why hiring a publicist was a game-changer that put his restaurant on the map.
 Actionable Book Insights: Key takeaways from The E-Myth, Profit First, and Finish Big that shaped Joe’s strategy.
 Working ON vs. IN Your Business: The two-year struggle to delegate and why Joe
had to mentally "tie his hands behind his back."
 The "Trust and Track"; Method: How to ensure brand and product consistency across multiple locations.
 Financial Strategy: How setting up multiple bank accounts saved the business early on, and why that system had to change at scale.
 Menu Engineering & Pricing: A candid discussion on navigating rising costs when customers are price-sensitive.

 00:00 – Meet Joe Fontana, Founder of Fry the Coop
 01:02 – From Corporate Burnout to Restaurant Entrepreneur
 05:17 – The "Lean Startup" Playbook: Opening a Restaurant for $61k
 09:29 – The Marketing Gamble That Paid Off: Hiring a Publicist
 13:10 – The 3 Books Every Restaurateur Must Read (E-Myth, Profit First, Finish Big)
 15:06 – The Painful Process of Working ON vs. IN Your Business
 22:59 – The Secret to Scaling: Why "Operations Create Sales"
 35:28 – How to Ensure Brand Consistency Across 10+ Locations
 43:02 – The #1 Challenge Today: Rising Costs vs. Customer Prices
 46:52 – Naki's Pro Tips: GPOs and Findin

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line, Naki Soyturk sits down with Jessie and Ed Kileen, the husband-and-wife duo behind Grassburger, a growing fast casual brand that fuses sustainability, values-driven leadership, and operational discipline. The Kileen’s share their journey building a burger concept with a conscience.

They source 100% grass-fed, U.S.-raised beef from regenerative, humane ranches—never grain-fed, no antibiotics or synthetic hormones. Their philosophy: “grass-fed cattle live a happy and active life on pasture (as nature intended)”—and the ranch practices are kinder to animals and better for the planet.

They’ve earned acclaim as serving award-winning burgers and fries. The concept began with Jessie and Ed’s desire to feed their family allergy-friendly, nutritious food—an ethic eflected in their family- and allergy-friendly menu
They unpack the challenges of staying true to their mission while scaling a business in a competitive space. We cover everything from team culture, cost controls, and sourcing integrity, to why owning your brand narrative matters more than ever in today’s market.

Jessie & Ed’s Links:
Website: https://www.eatgrassburger.com
Instagram: https://www.instagram.com/grassburger
LinkedIn: https://www.linkedin.com/company/grassburger

What You’ll Learn
• How to build a mission-driven brand in fast casual
• Why sourcing integrity can be a competitive advantage
• How to manage costs without compromising values
• How to build company culture in a multi-unit setting
• The realities of expanding in small markets
• Why it’s hard—but necessary—to lead with authenticity
• How the Kileens used purpose to weather tough seasons

• 00:00 – Intro & Meet the Kileens
• 03:30 – Grassburger’s Origin Story
• 07:00 – Building a Values-Driven Fast Casual Brand
• 11:00 – The Role of Supply Chain & Sourcing
• 15:30 – Leading a Team with Purpose
• 19:00 – Managing Growth Without Compromising Integrity
• 23:30 – Culture, Turnover, and Hiring with Heart
• 27:00 – Operational Discipline with Soul
• 31:00 – Scaling Infrastructure & Expansion Hurdles
• 35:00 – What’s Next for Grassburger
• 39:00 – Final Advice for Operators

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/

Send us a text

In this episode of The Bottom Line, host Naki Soyturk sits down with Ric Gruber Jr., the attorney-turned-entrepreneur who brought Neapolitan-style pizza to Chicagoland 20 years ago—and never looked back. Ric shares how he and his family bootstrapped Billy   one unique wood-fired oven into a powerful regional brand with seven stores, seven food trucks, and a growing catering operation. Along the way, they added Moo Joe’s, a mobile ice cream parlor that’s redefining dessert experiences.

Ric dives deep into the early challenges of introducing a new pizza style to a deep-dish city, and how commitment to quality and storytelling helped Billy Bricks stand out. He also explains why his team invests in artisan-level training, technology like MarginEdge, and organic SEO over paid marketing. The episode is a masterclass in balancing growth with authenticity.

It’s also a story about building IP, intellectual property and trademarks for the brands that he builds.

This conversation covers everything from branding and operations to failure, resilience, and what it really takes to run a profitable, scalable, and soulful business. Whether you’re running one restaurant or looking to grow your concept into a fleet, Ric’s wisdom will give you tools, tactics, and serious inspiration.

Awards, Accolades & Recognition
 Named among PMQ’s “20 Pizza Brands to Watch” (2025)
 “Loved on Yelp” Award in 2015 for Oak Park catering
 Celebrated 20-year anniversary in 2025—one of the earliest adopters of wood-
fired brick ovens in Chicagoland (only ~5 in 2005)
 Featured widely in local media for elevating Chicago pizza culture

Billy Bricks stands out in the fastcasual space by combining:
 Authentic wood-fired craft with premium ingredients
 A premier casual experience in neighborhood pizzerias
 Mobile-first innovation via pizza and ice-cream trucks
 Strategic brand extension through Moose Joe’s
 Techenabled operations and careful scaling Locations & Footprint
 7 brickandmortar pizzerias in Chicagoland: including Lombard, Wheaton,
Naperville, St. Charles, Downers Grove, Oak Park, and LaGrange
 7 woodfired pizza food trucks servicing events across the suburbs
 Catered events & weddings nationwide via roaming trucks

Guest Links
• Website: https://www.billybrickwoodfiredpizza.com/
• Instagram: https://www.instagram.com/billybrickspizza/

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

Get a Free Profitability Audit

Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/