Podcast Episodes
Back to SearchWhy Pluckers puts sales and people ahead of labor cost with Dave Paul | 078
In this episode of The Pre-Shift Podcast, we talk to Dave Paul, co-founder and owner of Pluckers Wing Bar, a 34-location Texas concept that's still i…
7 hours ago
Put down the ramekins: How Joe Fontana built Fry the Coop to 10 locations | 077
Two hours into portioning sauce into cups, Joe Fontana decided he was done doing the work and needed to start building the system. In this episode of…
4 weeks ago
The pitfalls of restaurant scaling with Andrew Scott of OwnerShift | 076
Andrew Scott, founder of Owner Shift Training and former multi-unit restaurant owner, walks us through the expensive mistakes that nearly took him un…
2 months ago
The compliance rules that multi-units get wrong with Felice Ekelman, JD | 075
Episode 75
Getting workplace law advice after you get a complaint is like fixing a schedule after the shift's over. In this episode of The Pre-Shift Podcast, we…
2 months, 3 weeks ago
Scaling self-pour tap walls: Inside Oak & Stone's expansion | 074
Episode 74
Growing from one restaurant to nine teaches you that what worked at one location might not work at another. In this episode of The Pre-Shift Podcast,…
3 months, 3 weeks ago
Letting go of the day-to-day: Tom Schmidt's journey from busser to leader | 073
Season 1 Episode 73
The Pre-Shift Podcast is back!
Tom Schmidt, co-owner of Salt + Smoke BBQ, talks with host D.J. about shifting from hands-on restaurant work to leading…
5 months ago
An update on The Pre-Shift podcast
The Pre-Shift podcast is taking a hiatus.
This podcast launched in 2021, and we’re so grateful to our listeners. We’ll continue to talk about hospita…
8 months, 4 weeks ago
The QUESO Framework: how Condado Tacos built a culture-first restaurant empire | 072
How do you grow from a single taco joint to a 50+ location brand without losing the soul of your company? For Joe Kahn and Chris Artinian of Condado …
11 months, 4 weeks ago
How to get your team to actually care about the numbers with Ji Hye Kim | 071
In an industry struggling with retention and wage disparity, how can operators build a business that is both profitable and truly equitable? In this …
1 year ago
Anthony Valletta on tech, training, and tearing up the traditional pay model | 070
What if your dishwasher earned the same as your most tenured line cook? At bartaco, that’s not a hypothetical—it’s the reality. In this episode, we s…
1 year ago