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Your Market Doesn't Matter: How David Utterback Built a Sushi Empire in a Landlocked State
Season 15 Episode 163
Most chefs want more creativity. David Utterback wanted more control.
After 13 years helping grow a sushi brand from one shop to a $175M empire, he wa…
8 months, 3 weeks ago
Leading with Borrowed Tradition: Sarah Thompson on Culture, Craft, and Owning the Room
Season 15 Episode 162
What if your biggest opportunity wasn’t the one you planned for, but the one that forced you to prove you belonged?
For Sarah Thompson, leading a fine…
8 months, 4 weeks ago
It’s Not About the Food: John Terzian & Brian Toll on Why the Most Powerful Hospitality Brands Are Built on Social Engineering
Season 15 Episode 161
What if your entire career started with being told you were too nice to succeed?
For John Terzian and Brian Toll, that’s exactly how it began. These a…
9 months ago
Build the People, Then the Brand: Scott Redler on Culture, Accountability, and Scalable Success
Season 15 Episode 160
What if the real reward in restaurants isn’t the exit, but the impact?
Scott Redler didn’t just co-found Freddy’s Frozen Custard & Steakburgers, he sc…
9 months ago
Office Hours: How Guests Decide Where to Eat
Season 1 Episode 38
I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scali…
9 months, 1 week ago
Resilience Is Unnecessary: Catarina Bill on Building Real Support for Hospitality Workers
Season 15 Episode 159
What if resilience is just a code word for neglect?
Catarina Bill of Southern Smoke is calling BS, and doing something about it. Born into the back-of…
9 months, 1 week ago
Restaurants Aren’t About Food, They’re About People: David Youngberg’s Playbook for Longevity
Season 15 Episode 158
What if the best leadership training didn’t come from business school, but from the brutal discipline of an Ironman?
David Youngberg didn’t start tria…
9 months, 1 week ago
Office Hours: Doing Less To Earn More
Season 1 Episode 37
I’m Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I’ve spent decades in the industry, building, scali…
9 months, 2 weeks ago
Invisible Work, Unshakable Standards: Wesley Sohn on Engineering Scalable Hospitality
Season 15 Episode 157
What if the best hospitality isn’t taught – it’s demonstrated, brick by brick?
Wesley Sohn didn’t just walk away from a promising finance career, he r…
9 months, 2 weeks ago
When Staying Small Wins: Fred Piehl on Profit, Joy, and Running Restaurants That Don’t Own You
Season 15 Episode 156
What if staying small was actually the boldest move you could make in restaurants?
Fred Piehl didn’t come to San Diego chasing an empire; he came with…
9 months, 2 weeks ago