Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates. Is it any wonder those stars on the field or court are looking off the field for their next big investment? The restaurant brokers are talking to former professional athletes on what's attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player's brand? How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success? We are talking to pros that are diversifying their portfolio with restaurant brands.

The restaurant brokers are talking to operators that grew up and took over the family owned business. How does ownership pass from generation to generation? What are the struggles and what are the benefits of coming up through the ranks of the American dream - restaurant ownership. How do you stay true to your history and incorporate the new ideas and energy of the newest generation taking over the reins? Franchise or independents alike, the Restaurant Brokers interview businesses that have more than one generation involved in the operations!

Meet Jim Sullivan, CEO and Founder of Sullivision.com, "the foodservice and retail industry's #1 resource for results-driven training tools and programs." If you haven't read Jim's blog post" 13 Sure-Fire, Guaranteed Ways to Go Out Of Business", you should, it's a must-read for anyone in the industry and he'll be discussing it on the show! Jim has over 20 years on experience in the retail and restaurant industries and he's ready to share his wisdom with Restaurant Brokers and their audience.

We're talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! We're focusing on breakfast concepts - one of the hottest dayparts today in the restaurant industry. Chris Tomasso of First Watch and Daryl Dollinger of Flying Biscuit are industry leaders with a pulse on the hottest menu trends and have joined the Restaurant Brokers to talk about why the early bird is getting payoff - in the restaurant industry. Tune In!

Some restaurants are out in the open for everyone to see and some are hidden gems. This week we're talking about the hidden gems. Have you ever had a great night of rest and an even better breakfast all under the same roof? No, we're not talking about your grandmother's house we're talking about Hotels and Casinos. It's true, people are walking into casinos with gambling being the furthest thing from their mind. Join us as the Restaurant Brokers talk with some impressive restaurants located in hotels and casinos and find out what makes them the gems they are.

Join the Restaurant Brokers this week as they talk to 3 CEOs who know all about going from restaurant to retail. If you've got a secret sauce that you'd like to take from your restaurant to the supermarket shelves, tune in!

Jerry Couvaras of Atlanta Bread Company, Steve DiFillipio of Davio's Northern Italian Steakhouse and Tanner Agar of The Chef Shelf have all been through the process and are here with great advice!

Today's show is focused on Asian Cuisine. The Restaurant Brokers interview restaurant operators who are serving up flavors that Americans have moved beyond the basic "wok and roll." The 2014 Culinary Forecast from Nation's Restaurant News shows this trend continues to grow with Southeast Asian cuisine gaining in popularity along with out of the bento box thinking Asian inspired breakfast items. We will hear from today's operators about what is making their concept fresh, different and appealing to consumers. What does it take to make an Asian restaurant successful? Who is the Asian cuisine customer? What is trending in Asian Cuisine? Join the Restaurant Brokers this week and find out more!

This weeks show is all about restaurant training. How do restaurants train their staff to deliver greatness? How do the best restaurant companies get everyone on the same page when it comes to service? Has training become more affordable for restaurants over the years? Does an investment in training lead to lower turnover and happier employees? How much restaurant training has shifted to video or online training? What does the training of the future look like (Google glasses anyone?) Kim Zim of Kim Zim Hospitality, Joe Kelly of TalentServed and Misty Young of Squeeze In Truckee will be joining the Restaurant brokers and giving listeners advice.

Meet the Atlanta based star of the new Cooking Channel show Belly Up! Atlanta based chef Eddie Russell is changing the way America experiences bar food. He is enlightening chefs that bar food can be both delicious and sophisticated. He will taste what bars and pubs current serve on their menus and will help them come up with new innovative, enticing foods that will not break the budget. The restaurant brokers interview Chef Eddie on his techniques along with providing listeners a sneak peak at this new TV show on Cooking Channel!

What happens when a chef breaks an arm or a server faces an unexpected crisis? Learn how The Giving Kitchen steps in. This week's radio show is focusing on this incredible industry with a big heart. Listen as the restaurant brokers share how The Giving Kitchen helps those in the restaurant business that are facing unanticipated hardships. Discover how one man sparked a charity that now serves an entire market and is a model for the nation. The restaurant brokers, Eric and Robin Gagnon host Naomi Green and Jennifer Hidinger in a heartfelt show about giving back.