#45: Erik Oberholtzer on Growth, Founder Burnout, and building Tender Greens

#44: The Marketing Playbook Powering Pepper Lunch’s Massive U.S. Expansion

#43: Before You Launch a Restaurant Loyalty Program—Watch This First

#42: The Future of Food Is Influencer-Led: How R3 Is Shaping the Industry

#41: Why Haven Hot Chicken Might Be the Next Big QSR Breakout

#40: How Samuel Stanovich Is Turning Shaquille O’Neal’s Big Chicken into a Global Brand

#39: This Founder Is Changing How Restaurants Keep Guests Coming Back

#38: 20 Years of Lessons Behind Currito’s Fast Casual Rise

#37: Do THIS to Grow from 5 to 30 Units with Confidence in 2025 | Larry Reinstein

#36: McDonald's, AI & A New Era Of Ops: Todd Vahlsing’s Journey Through Restaurant Innovation

#35: How Souvla Is Shaping a New Category of Modern Fast-Fine Greek Dining

#34: How Duce Raymond Turned Sweet Baby Ray’s Legacy Into an 8-Figure Brand

#33: 6 Secrets Behind 7 Brew’s Rapid Rise to $300M+ in Sales | Robert Abdallah

#32: How This Family Business Became a $30M Seafood Powerhouse | Michael Ungaro - San Pedro Fish

#31: From $30K Startup to 14 Restaurants: Brian Seifried's Wing Shack Empire

#30: This BBQ Entrepreneur Is on a Mission to Turn Operators into Influencers | Shawn Walchef

#29: How Phil Chen’s Hustle Led to a Deal with Draymond Green

#27: 3 Reasons Most New Restaurant Concepts Fail (And How to Fix Them) | Jay Bandy

#26: This Local Breakfast Spot Quietly Grew to 40+ Location: The Broken Yolk Growth Story

#25: Inside Bartaco and the Shift Toward Experience Driven Dining | Anthony Valletta

#24: Tracy Kim on Leading DIG’s Growth Strategy

#23: How One Big Career Change For Andrew Pudalov Led To A National Wellness Brand

#28: These Childhood Friends Turned a Side Hustle into 600+ Unit Franchise Empire

#22: How Crust Pizza Co. Found Growth by Backing Dreamers | Carl Comeaux

#21: Alistair Levine on Getting Back to the Heart of Hospitality

#20: How Sherif Mityas Is Modernizing the Beloved Friendly’s Brand

#19: Rusty Taco’s President Daniel Smith on Leading The Brand's Next Chapter

#18: How Paul Trinh Helps Restaurants Sell Cocktails Without a Liquor License

#17: Inside Sweetfin’s Growth Journey with Co-Founder Seth Cohen

#16: More Than Marketing: How Christi Christian Helps Restaurants Stand Out

#15: Chuck Imerson from Asian Box on Smart Expansion: What Most Chains Miss When They Scale

#14: How Zunzi's Built a Cult Following with Service & Spirit | Chris Smith, Zunzi's & Zunzibar

#13: How Andy Jacobi Picks the Next Big Food Brands

#12: Jim Balis on Balancing Growth, Team Culture, and the Founder-to-CEO Shift

#11: People-First Leadership and the Power of Appreciation | Mandy Ristic, OM Group

#10: How Dink and Dine Is Rethinking Eatertainment | Monica Challingsworth, Eustress & Demeter

#9: How Colada Shop Designed a Space Guests Never Want to Leave | Daniella Senior, Colada Shop

#8: How Hot Head Burritos Scaled with Smart Marketing and Tech | Peter Wiley, Hot Head Burritos

#7: How Andy Pforzheimer Scaled Barcelona Wine Bar & Bartaco from Fine Dining Roots

#6: How Mijo Alanis Turned One Smoothie Shop into the Beyond Juicery + Eatery Franchise

#5: How a First-Time Café Owner Overcame the Struggles of Growth

#4: From London Pubs to Dubai’s Top Restaurants: The Tech Revolutionizing How We Book

#3: Can Peanut Butter Be Disrupted? This Founder Thinks So

#2: How Brittany is Leading a Plant-Based Food Revolution

#1: Keeping a 60s Fast Food Icon Alive: The Story Behind Ben Frank’s