Castuner

Restaurant Reset

Genius For Restaurants

The restaurant industry is stretched thin. Margins are tight, labor is scarce, and guests want more for less. I’m Andy Grindstaff, and after years in both operations and restaurant tech, I’ve seen what works.Restaurant Reset is for leaders who know the old playbook is broken. We’ll share real stories, practical systems, and proven ways to run a tighter, smarter, more profitable operation.The industry isn’t dying. It’s evolving. Let’s reset.

Site do podcast

Ouça no seu app

Episódios

40 episódios

  1. How Long John Silver's Preps for an 8-Week Super Bowl | Tim Newton 47:10
  2. How to Become a CEO With One Simple Trick 46:31
  3. Drive-thrus Have Been Measuring Speed of Service Wrong for Decades 44:38
  4. Roy Choi Live at Genius World | Fireside Chat with Leah Rasori 30:42
  5. He Built Online Ordering Before the iPhone | Noah Glass CEO @ OLO 54:45
  6. The Owners Who Keep Their Staff Are Growing Faster | Christian Wiens, Loman 46:37
  7. Why Main Squeeze's CEO Won't Tolerate Mediocrity | Jennifer Dodd 47:51
  8. A New Logo Won't Save a Failing Chain | Joseph Szala 50:27
  9. Why Bonchon's CEO Keeps Saying No to Tech Vendors | Suzie Tsai 55:43
  10. He Changed the Way California Pizza Kitchen Makes Every Single Pizza | Paul Pszybylski 49:33
  11. How Bite's CEO Turned a Danny Meyer Education Into a 5-Star Kiosk Experience | Brandon Barton 47:50
  12. How the "Godfather of Restaurant Tech" Survived Every Platform Shift for 40+ years | Christopher Sebes 52:38
  13. How to Tell If Your Restaurant Loyalty Program Is Secretly Failing | Olga Lopategui 50:07
  14. Two Federal Prosecutors Mortgaged Their Homes to Sell Pizza: The Real Story of California Pizza Kitchen with Co-Founder Rick Rosenfield 50:40
  15. Why a Bad AI Experience is a Double Failure for Your Restaurant (and How to Change That) | Andy Grindstaff 44:05
  16. How to Escape the Restaurant Operator Trap (Before It Bankrupts You) with Mike DeJong 51:34
  17. Hire For Your Weaknesses: How Troy Hooper Scaled Pepper Lunch to 570 Locations 46:27
  18. The Former NYPD Cop Who Built a $26 Million Steakhouse in Dallas | Joseph Palladino 44:16
  19. Why Restaurants Keep Choosing the Wrong Tech (with Andy Grindstaff) 21:18
  20. Why Your Worst Guest Experience Is Your Biggest Revenue Opportunity with Zack Oates @ Ovation 45:52
  21. The Software Engineer Who Built a Michelin-Starred Restaurant Empire (By Letting Chefs Be Themselves) 47:56
  22. How Andrew Smith Built a $750M Restaurant Investment Platform by Doing the Opposite of Every PE Firm 47:50
  23. The Rick Rubin of Restaurants: How to Build a Restaurant Empire by Making Chefs the Stars with Kevin Boehm 46:54
  24. John Tesar: The Chef Bourdain Called a Genius, Dallas Called Its Most Hated, and Michelin Called a Star 54:22
  25. From One Steakhouse to 13 Restaurants and a $75M Empire: Benjamin Berg on Ego, Debt, and Giving Up Control 43:35
  26. How to Build a Restaurant Brand Before You Sign a Lease with Sarah Gavigan @ Otaku Ramen 51:38
  27. The Chef Who Almost Became a Pharmacist: Ben Diaz on Building a Brand Before the Brick-and-Mortar 51:20
  28. The Michelin-Rated Chef Who Won Top Chef and Walked Away from Fame: Nick Elmi's Story 57:25
  29. Why Having Shaquille O'Neal as Your Business Partner Is Both a Superpower and a Curse with Josh Halpern @ Big Chicken 53:12
  30. From Cashier to CEO: Carin Stutz on Building a 40-Year Restaurant Career (And Why We're Failing the Next Generation) 52:35
  31. The Boring Work That Will Save Your Restaurant’s Future with Carl Orsbourn 51:25
  32. Culture Is Your Restaurant’s Secret Sauce with Marissa Andrada (Chipotle, Starbucks, Red Bull) 34:23
  33. Hard Truths Every Restaurant Owner Needs to Hear: A Q&A for Restaurant Leaders 27:55
  34. Why Simplicity Beats Customization in Restaurant Technology, with Tony Roy @ Popmenu 42:35
  35. Why the Future of AI in Restaurants Starts at the Drive-Thru, with Jason Riggs 34:53
  36. The Chef Who Left Fine Dining to Reinvent Vending Machines 41:49
  37. How Starbucks’ Digital Strategy Changed Every Restaurant Forever, with Adam Brotman 55:14
  38. How Jackson Kalb Turned Failure Into a Restaurant Empire 52:13
  39. How to Make Menu Innovation Actually Work (and Pay Off), with Mike Gieseman 44:31
  40. Why Most Restaurants Bleed Talent (And Nick Sarillo Doesn’t) 46:32