Best Restaurant Staffing Solutions Podcasts (2025)

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Scaling a Mission, Not Just a Menu: Dean Neff on Profitability, Purpose, and Leading with Story 33:57

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17h ago33:57

33:57

Dean Neff didn’t set out to build the biggest seafood restaurant—he set out to build the most meaningful. At Seabird in Wilmington, North Carolina, Dean’s created a model where purpose isn’t a marketing angle—it’s the operating system. From sourcing to storytelling to team education, his restaurant is a case study in how to scale impact without sac…

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Who Gets to Be the Best? William Drew on Power, Politics, and the Future of Fine Dining 36:13

4d ago36:13

36:13

What if the most powerful list in restaurants isn’t about food—it’s about influence? William Drew runs the World’s 50 Best Restaurants, the ranking that can transform a chef’s life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it r…

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Office Hours: Your Loyalty Program is your Sales Engine 7:27

5d ago7:27

7:27

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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Built on Purpose, Powered by Profit: Derrick Hayes’ Path from Gas Station to National Brand 37:29

7d ago37:29

37:29

Derrick Hayes didn’t open a restaurant—he made a promise. Big Dave’s Cheesesteaks started in a gas station as a tribute to his father. Today, it’s one of the fastest-growing restaurant brands in the country. But the road wasn’t easy. Derrick had the demand, the brand, the lines out the door—but not the systems. And without systems, profitability ne…

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Why Slowing Down Built a Stronger Brand: John Paterson on Trust, Turnover, and Frankie’s Secret Sauce 38:58

11d ago38:58

38:58

John Paterson had every reason to chase growth. The hype was real. The demand was there. But instead of opening more restaurants, he doubled down on one—and built a brand that runs deep instead of wide. Raised inside family-run restaurants in Alabama, John’s path to ownership wasn’t fast—but it was intentional. And at Frankie’s in Nashville, that i…

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From Unknown to Unstoppable: How Ivan Iricanin Made Balkan Cuisine Go Viral in America 33:20

16d ago33:20

33:20

What does it take to introduce an entire country to a cuisine they’ve never heard of—and scale it into a multi-million-dollar empire? Ivan Iricanin pulled it off with AMBAR, turning an obscure idea into one of the most successful and unique restaurant groups in the country. In today’s episode, Ivan breaks down how he created product-market fit wher…

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The Book That Changes Everything: Gavin Kaysen on Legacy, Collaboration, and Scaling for Impact 36:58

20d ago36:58

36:58

Most chefs build restaurants. Gavin Kaysen built a legacy. With his Synergy Series book, Gavin captures years of mentorship, collaboration, and lessons from 25 of the country’s top chefs—all while scaling his own hospitality empire. In this episode, we explore how he turned six years of curated dinners into a blueprint for future generations, the p…

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Office Hours: Dominate Google without writing a single blog post 8:58

21d ago8:58

8:58

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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Forget the Hustle: Scott Crawford on Transparency, Boundaries, and Building a Healthier Restaurant Culture 34:43

23d ago34:43

34:43

Most chefs wear burnout as a badge of honor. Scott Crawford wears balance and transparency. After years of struggling with addiction, Scott made a radical shift—not just in his own life, but in how he runs his restaurants. From zero-tolerance harassment policies to no-shift-drinks rules, Scott’s approach flips the industry’s toxic culture on its he…

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Forget Loyalty—Build Fandom: Chris Smith on Growing Zunzibar with Simplicity, Purpose, and Relationships 34:43

27d ago34:43

34:43

Forget the loyalty programs and outdated marketing tricks. Chris Smith, CEO of Zunzibar, has a different approach—one that turns customers into fans, simplifies operations, and scales with soul. From flipping burgers in college to building a franchise model with a clear mission, Chris shares how focusing on simplicity, relationships, and purpose ha…

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Office Hours: Serving This Guest Will Scale Your Restaurant 8:12

28d ago8:12

8:12

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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Why Most Training Fails: Cassie Miller on Building 19 Brands That Retain Top Talent 37:07

30d ago37:07

37:07

Most restaurants throw new hires into the fire and hope they stick. Cassie Miller, VP of Training at Craveworthy Brands, has built a system that keeps them thriving. In this episode, she reveals why generic training is a recipe for churn, how to build real accountability into your culture, and the simple systems that scaled Craveworthy to 19 brands…

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The Hidden Gold in Your Restaurant: Kirk Grogan on Using Tips to Drive Culture, Retention, and Profit 40:07

1M ago40:07

40:07

Most restaurant operators treat tips like a liability—or worse, an afterthought. But Kirk Grogan sees them for what they really are: one of the most powerful tools in your business. As co-founder of TipHaus, Kirk has helped thousands of restaurants transform tip management from a source of stress and legal risk into a lever for culture, retention, …

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Office Hours: How to Get Your Guest's Attention (and get them back in) 9:01

1M ago9:01

9:01

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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Jack McGarry on Becoming The Best and The Aftermath of Excellence 39:01

1M ago39:01

39:01

Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownershi…

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Miguel Hernandez on How To Dominate Our Industry 37:16

1M ago37:16

37:16

Miguel Hernandez is a genius. You have never heard me begin a show this way before, but I was absolutely blown away by the fresh perspective Miguel is bringing to restaurant ownership and operations. This is a guy who’s scaled to 4 locations in just a couple of years and has financed his growth exclusively through the profits from his active restau…

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Office Hours: The Secret Hack to Product/Market Fit 9:12

1M ago9:12

9:12

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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Natasha McIrvin on Mastering Surprise and Delight 37:26

1M ago37:26

37:26

Our guests, even our most loyal guests, can cook at home. They don’t come to us for nourishment, they come to us for entertainment. Food and beverage done well is performance art and few have done it better than Eleven Madison Park. Today we chat with Natasha McIrvin, former head of the dreamweaver program at EMP. Her job was to build a system that…

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Keith Benjamin on Crafting the Vision for a Restaurant Empire 33:06

2M ago33:06

33:06

The numbers tell the story. Statistically, it’s nearly impossible to scale massively within our industry which is why so few do so. Keith Benjamin is the exception. With over 15 locations under his belt, Keith has broken the mold by systematizing that “it factor” we’re all looking to achieve. In today’s conversation, we discuss how to build with in…

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Office Hours: Mass Marketing is Killing Your Restaurant--Do This Instead 8:14

2M ago8:14

8:14

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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Chef Rob Rubba on Redefining Sustainability 32:37

2M ago32:37

32:37

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that’s great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today’s conversation we sit down with the chef to discuss how he architected the life and career of his dreams through th…

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Karen Akunowicz on The Linear Path to Success 33:57

2M ago33:57

33:57

What are you chasing? Is it the money, the fame, or maybe the acclaim that comes with being a successful restaurant owner? Deep down, I think we all know that if we follow our passions, we’ll get all three. Few stories illustrate this more beautifully than today’s guest Chef Karen Akunowicz. In our conversation, she shares her evolution from chef t…

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Office Hours: Stop Discounting, Start Enrolling 8:17

2M ago8:17

8:17

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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Owning Your Destiny: James Bailey on Rejection, Resilience, and Running Momofuku 34:12

2M ago34:12

34:12

What does it take to go from butcher to executive chef at one of the most iconic restaurant brands in the world—without burning out or selling out? For James Bailey of Momofuku Las Vegas, it’s not just about talent. It’s about patience, identity, and leadership. In this episode, we dive into the real story behind James’ rise through the ranks, how …

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Jonathan Sawyer on Building a Business That Lasts 34:54

2M ago34:54

34:54

I think fear is a massive motivator for so many restaurateurs. So many of us fail to make decisions that move us towards what we want because we’re busy making decisions that move us away from what we fear. But what happens when what we fear becomes our reality? What does the end of the road look like? As it turns out, it looks like a new beginning…