Best Operational Excellence In Restaurants Podcasts (2025)

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Forget the Dining Room: Neal Fraser’s Profitability Playbook 35:31

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1d ago35:31

35:31

What if the true path to restaurant profitability is rethinking our business model entirely?Close to a decade ago, today’s guest changed the way I saw our industry forever and he’s here to do the same for you. Today we sit down with Celebrity Chef Neal Fraser as he pulls back the curtain on how Redbird—a 50-seat dining room attached to a cathedral—…

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How to Audit Your Pizzeria Like a Pro: 5 Steps to Protect Profits and Food Safety 7:04

1d ago7:04

7:04

In this Takeout Tip, Tyrell Reed shares why every pizzeria owner should perform regular self-audits. Learn how to find coachable moments, protect your brand, and strengthen food safety before the health inspector ever walks in. Tyrell breaks down five key steps: scheduling monthly walk-throughs, checking food safety habits, using audit checklists, …

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Office Hours: Discounts Are a Tax on Weak Storytelling 8:22

2d ago8:22

8:22

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Prestige Is Overrated: Jeff Bell on What Actually Keeps a Bar Alive 41:43

4d ago41:43

41:43

What if chasing prestige meant sacrificing everything else? For Jeff Bell, managing partner at the iconic PDT in NYC, bartending has never just been about cocktails—it’s about culture, connection, and the quiet cost of longevity. In this episode, he shares what 15 years inside one of the world’s most celebrated bars has taught him about endurance, …

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The Making of Pizza Man, Inside Hitmaker Steve’s Process 52:08

4d ago52:08

52:08

Independent artist Hitmaker Steve shares how Pizza Man went from a line in his kitchen to a full video, why he bets on collaboration, and how he balances creativity with the business. Practical takeaways on vision, execution, and momentum. Show notes, key topics • Origin of Pizza Man, the kitchen moment and first lyric • Visual first creative proce…

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Reflections From The Mountain Top with Brent Batterman: Episode 247 1:03:41

5d ago1:03:41

1:03:41

In this episode, we’re excited to welcome Brent Batterman, a veteran of the mattress industry with over two decades of experience. Brent has played a pivotal role in revolutionizing sales strategies and launching new products across the industry. He’s widely respected for his leadership in training high-performing sales teams and for introducing th…

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Stop Guessing, Start Tracking: How Smart Operators Use Data to Win 8:37

8d ago8:37

8:37

You can’t run a pizza shop on gut feelings. In this Takeout Tips episode, Tyrell breaks down how to make smarter, data-driven decisions using what your POS is already telling you. He shares a real example from an operator who nearly wasted a campaign on the wrong customers and explains how to build better habits with weekly dashboards, simple metri…

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Train Smarter, Scale Faster: Won J Jeong on Building Teams that Scale 38:05

8d ago38:05

38:05

What if trying to control everything is the very thing holding your business back? Most operators think control means being everywhere at once. Today’s guest thinks that mindset is killing your business. After opening 100+ stores, managing $100M in revenue, and building teams across international brands, Won J Jeong realized the real goal isn’t kno…

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Office Hours: Expansion Is the Fastest Way to Go Broke 9:16

9d ago9:16

9:16

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Systems, Growth, and Mobile Mastery with Billy Bricks CEO Ric Gruber 1:06:09

10d ago1:06:09

1:06:09

Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream. He broke down how they: • Built repeatable systems for growth and accountability • Use weekly manager rundowns to drive clarity • Track key restaurant metrics like l…

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AI Isn’t Replacing Your Team, It’s Saving Them: Devana Bhargava on Tech That Respects Hospitality 36:54

11d ago36:54

36:54

What if AI could make your restaurant more human, not less? That’s the bold idea Devana Bhargava is betting on. As a product leader at Yelp, she’s rethinking restaurant tech from the inside out—building tools that support staff instead of replacing them. In this episode, we dig into the design philosophy behind Yelp Host, why your Yelp page convert…

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Educate & Elevate - Karen Converse: Episode 246 1:00:44

13d ago1:00:44

1:00:44

In this episode, we explore the intricacies of more effective customer engagement with the seasoned Karen Converse. With over 20 years of experience in sales, marketing, training, and business management within the retail sector, Karen brings a wealth of expertise to the discussion. As an independent representative, she offers invaluable insights i…

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20 Questions on Pizza Ops and Marketing 26:19

13d ago26:19

26:19

In this Sunday Q&A, I answer 20 operator questions on delivery apps, marketing ROI, loyalty, reviews, labor, inventory, and delivery profitability. You get the exact metrics, systems, and scripts I use to run tighter shops. DM us a screenshot of your review and get a special gift! Free New Store Opening Checklist New Pizzeria? Free Store Opening Ch…

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The Unwritten Rules In Your Shop 9:58

14d ago9:58

9:58

Every shop has unwritten rules, and some of them cost you money. In today’s episode I break down common kitchen superstitions, why they show up, and how to keep standards high to the last minute of service. Send me your shop’s unwritten rules. Free New Store Opening Checklist New Pizzeria? Free Store Opening Checklist! Ace Your Launch Free Workshop…

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Get Ready for the Halloween Pizza Rush 7:16

15d ago7:16

7:16

Halloween lands on a Friday this year. That means chaos for most pizzerias. In this Takeout Tip, I break down how to prep in the next two weeks to stay fast, stocked, and profitable. From staffing and preorders to menu simplification and flow, this plan keeps you in control when the orders flood in. If you want your Halloween night to run smooth, t…

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Built to Serve, Not Sell: Darren Spicer’s Playbook for Turning Coffee Into Community 38:26

15d ago38:26

38:26

Does the world really need another coffee shop? That’s the question Darren Spicer had to answer before walking away from a six-figure career to start Clutch Coffee. The answer wasn’t coffee—it was connection. In this episode, Darren breaks down why community, not caffeine, is his true product, what he learned from Dutch Bros, how he made it his own…

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From “That’s On Everything” to Pizza King 33:39

16d ago33:39

33:39

Before there was the Pizza King Podcast, there was “That’s On Everything.” In this crossover episode, I sit down with my brothers Corey, Bruce, and Jay to talk life, peace, family, and pizza. We get into what it really takes to stay consistent, the power of local pizzerias, and why pizza connects people more than anything else. This one’s fun, raw,…

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Office Hours: Events Are Fake Marketing 8:44

16d ago8:44

8:44

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Build a Zero-Budget Email Program in 45 Minutes 11:42

17d ago11:42

11:42

You do not need a budget to start your email program. In this workshop, I show pizzeria owners how to use three free tools—Mailchimp, Canva, and ChatGPT—to build a simple email list, create a QR code for signups, and send your first message this week. You will learn what to write, when to send it, and how to track results. If you want more help joi…

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Scaling Through Saturation: Aaron Bludorn on Mastering Occasion 35:03

18d ago35:03

35:03

How do you define luxury? What if it isn’t about white tablecloths—but about meeting every guest, every need, every time? Aaron Bludorn didn’t just open a restaurant—he opened a new playbook for hospitality. After a business education under Daniel Boulud and Gavin Kaysen, Aaron took a massive bet: move to Houston, build a concept mid-pandemic, and …

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Small Town. Big Standards. Jesse’s Way. 46:48

18d ago46:48

46:48

Jesse Heredia, owner of Jesse’s Pizza Co. in Borger, Texas, shares how he took over a struggling shop with net-7 terms, cut the chaos, rebuilt the flow, and won the town back. We cover menu discipline, culture, community giving, second-chance hiring, and why he tests new pies on a buffet to get instant feedback. We also talk future plans and lesson…

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Stop Multitasking. Start Leading. 10:27

19d ago10:27

10:27

You feel busy, then you leave the shop with nothing finished. I used to live there. Today I break down why multitasking kills your results and what to do instead. We cover time blocks, daily priorities, better delegation, and quiet zones. You will leave with a simple focus plan you can run today. Multitasking can drop productivity by up to 40 perce…

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Different Gear, Still Speeding! - Chris Taheny: Episode 245 1:01:41

20d ago1:01:41

1:01:41

In this episode, we’re joined by Chris Taheny, Vice President of National Accounts and Business Development at Cariloha Inc. — a seasoned sales executive with over fourteen years of experience in the mattress industry. Chris is a record-setting force of nature, known not only for his deep industry expertise but also for his ability to harness socia…

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Common Pizza Business Questions Answered 24:21

20d ago24:21

24:21

You asked. I answered. Today I run through 20 questions new and future pizzeria owners keep asking. Startup costs. Profit timelines. Permits. Location. Kitchen design. Equipment. POS. Vendors. Breakeven. Food cost. Pricing. Labor. Hiring. Culture. Delivery. Low budget marketing. All clear. All practical. Use this to plan your next move. DM us a scr…

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When To Add Delivery, And Make It Pay 13:35

21d ago13:35

13:35

Delivery grows reach fast, or drains cash. You decide by timing, costs, and tight systems. In this episode you get a readiness checklist, true cost factors, fee and minimums that protect margin, zone setup, and a simple hybrid model that uses first party orders with third party drivers. You also get examples you can copy today, including a delivery…

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Know Your Business 6:37

22d ago6:37

6:37

It’s okay to outsource what you’re not good at. It’s not okay to be blind to what’s happening in your business. In this Takeout Tip, I break down why every pizzeria owner and manager needs to understand the systems, numbers, and details that keep their shop running. From social media to POS reports, knowing the basics keeps you from being taken adv…

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Stop Worshiping ‘Consistency:’ How Yann de Rocheford Scaled by Systemizing Vibe 40:51

22d ago40:51

40:51

Everyone says restaurants are about food, service, or scale. But what if it’s really about emotional engineering? Yann didn’t come from the kitchen. He came from the world of marketing and strategy. But when he opened Boqueria, he reimagined what a restaurant could be—vibe-forward, high-design, emotionally resonant, and built to scale. In this epis…

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Keep It Simple, Do It Well, The Pizza Collective at Five 43:51

23d ago43:51

43:51

Five years in. A tiny shop with a big standard. Johnny Carrillo shares how Pizza Collective in Reno stayed alive, grew sales year over year, and kept bread the star. We talk early crises, community, simple systems, and promoting leaders from within. If you run a small shop, this one is for you. Learn more thepizzacollectivereno.com Follow on IG @th…

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Office Hours: Design Each Daypart as Its Own Business 9:50

23d ago9:50

9:50

I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter…

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Five Signs You’ve Got a Future Leader 9:04

24d ago9:04

9:04

Today I break down six signals that help you spot a future leader in your shop. You will hear what ownership looks like on the floor, why caring about people matters, and how consistency, smart questions, and coachability separate the next captain from everyone else. I end with a simple play, give them small leadership reps and watch how they handl…

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Idea to Open, 10 Steps to Launch Your Pizzeria 42:02

25d ago42:02

42:02

National Pizza Month continues. I walk you through exactly how I would start a pizza business today. We cover concept, business plan, startup costs, permits, site selection, layout, menu costing, hiring, training, pre-opening marketing, and the grand opening. You will leave with a checklist you can use this week. I also share practical targets, how…

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You Don’t Have to Be L.A. to Be Legendary: Eric Bost on Building Fine Dining Outside the Bubble 39:25

25d ago39:25

39:25

By Josh Kopel

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The Struggles of a Pizzeria Owner (and How to Push Through) 13:14

26d ago13:14

13:14

Owning a pizza shop looks fun from the outside. But behind every great pie are real struggles that most operators never talk about. In this episode, I break down the five biggest challenges every pizzeria owner faces and how to beat them. From hiring and rising food costs to burnout and bad marketing, I share the lessons I’ve learned over two decad…

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ASK PETE: Episode 244 59:58

27d ago59:58

59:58

In this episode, Pete reconnects with renowned podcast producer Chris Stone to tackle raw, unfiltered questions straight from the mattress and furniture retail world. Drawing on more than 40 years of industry wisdom, Pete offers honest, experience-backed advice for retailers facing the pressures of underperforming stores, personal commitments, and …

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Startup to Scale, Your Pizza Questions Answered 15:20

27d ago15:20

15:20

Day five of the podcast-a-thon. I answer real questions from owners and new operators. We talk true startup costs, profitable formats, and how to pick a location. I share the core gear you should never cheap out on, how to train for consistency, and how to keep people engaged. We hit turnover, leadership pipelines, and the path to your first 100 re…

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Mastery Never Ends 13:14

28d ago13:14

13:14

I sold the shop, but I refuse to lose my edge. Today I share how I stay in the game when I’m not in daily ops. Pizza Friday at home with my boys. Testing flatbreads. Why “just like riding a bike” is a lie when you stop pedaling. How I use events, workshops, and hands-on reps to keep learning. I also break down the six-day schedule that feels like f…

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Takeout Tips: Fix Food Cost With 30 Minutes A Week 7:36

29d ago7:36

7:36

Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise. Free Wor…

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Grow Deep, Not Wide: Mark Rampolla’s Five-Year Rule for Building Brands That Last 42:32

29d ago42:32

42:32

What if your next move isn’t another location—it’s owning a moment in your guest’s life? Mark Rampolla built ZICO into a category and now backs founders with a $600M fund; his playbook is built for operators under pressure. We talk about the five-year reality of product-market fit, why velocity per store beats “more units,” and how owning a specifi…