Tentang podcast ini
Hosted by Rich Sweeney and Marc Cohen of Restaurant365, Behind The Numbers features in-depth interviews with some of the most prominent and successful figures in the restaurant and hospitality space. Join us each week to learn more about the technology that powers out industry and how you can take advantage in your own business!
Episode
20 episode terbaru dari 34
- How True Food Kitchen Manages 2,200 Recipes, 16,000 Vendor Items, and 2,000 Invoices a Week · 51 mntTrue Food Kitchen runs 2,200 active recipes to power a menu of fewer than 100 items. Stephan Manning, Director of Restaurant Systems and Optimization, joins Behind the Numbers to…
- How Munsok So Built a Hospitality Group From a Hotel Lounge · 43 mntMunsok So's 612North event space did $220,000 in sales across two days, including more than $160,000 in a single four-to-five-hour event. On this episode of Behind the Numbers…
- From 52 Whole Foods Stores to 10 Restaurants: Inside The Granola Bar · 50 mntSix months after their first farm stand order, Julie Mountain and Dana Noorily were selling granola in 52 Whole Foods stores and making almost nothing on it. On this episode of…
- 20 Million Whoppers a Year: How GPS Hospitality Runs 400 Burger Kings Hour by Hour · 47 mntGPS Hospitality sells somewhere in the neighborhood of 20 million Whoppers a year, and VP of Operations Support Gary Thomas can walk you through the math: 400 guests a day per…
- How Smokey Mo's BBQ Sells a Million Pounds of Brisket · 32 mntSmokey Mo's BBQ sells over 1 million pounds of brisket a year, and President Craig Haley can walk you through exactly where every ounce goes. Recorded live at the NRA Show 2026…
- How The Big Biscuit Runs on Real Numbers · 33 mntThe Big Biscuit sold 1,388,759 biscuits last year, and VP of Finance Alex Clark can tell you the exact figure. Recorded live at the NRA Show 2026, this episode of Behind the…
- How La Calle Tacos Turned Street Food Into a Numbers Machine · 47 mntRamon Soriano sold 4 million tacos in ten years, and he can tell you exactly what that looks like stacked, lined up, and weighed. He can also tell you how La Calle Tacos went…
- AI Lessons From a US Foods Operations Consultant · 49 mntLance Reynolds has lived every side of the restaurant business, from dishwasher at age 12 to owner of four restaurants to Director of Restaurant Operations Consulting at US…
- How a CPA-Operator Built an Accounting Firm on Top of 23 Restaurants · 46 mntKristen Sandhurst sits on both sides of the restaurant equation: she is a partner at Edotto, an accounting firm built to serve restaurant operators, and the CFO of an affiliated…
- Inside a $52M Airport Hospitality Business · 54 mntGreg Plummer started at 15 as a dishwasher at Bennigan's. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded…
- PK Karamchandani on Building Balance Pan-Asian Grille · 47 mntPrakash Karamchandani -- PK -- co-founded Balance Pan-Asian Grille in 2008 with nothing but credit cards and a college roommate. Today Balance runs four corporate locations in…
- Using Data to Drive Sales and Reduce Theft Across 55 Locations · 47 mntRebecca Stewart, VP of Technology at HuHot Mongolian Grill, sits down with Marc Cohen and Rich Sweeney to discuss how a 55-unit family-owned brand uses data and automated…
- How CORE Distributed $600K in Grants to Restaurant Families Last Year. · 43 mntRestaurant workers live and work without paid leave, health benefits, or corporate safety nets. When a crisis hits, whether it is a health emergency, natural disaster, or sudden…
- How Pepper Lunch Is Engineering Consistency, Profitability and Global Growth · 46 mntIn this episode of Behind the Numbers, presented by R365, Marc Cohen and Rich Sweeney sit down with Troy Hooper, CEO of Hot Palette America and Pepper Lunch. Pepper Lunch…
- Scaling 85 Restaurants Across 28 Concepts with Villa Restaurant Group · 36 mntVilla Restaurant Group operates more than 85 locations across 28 concepts. Many of which are inside high-volume airports and destination venues. Managing that level of complexity…
- How Freddy’s Scaled to 550+ Locations with CFO Bill Valentas · 33 mntWhat is the secret sauce behind a brand that successfully manages over 500 locations while maintaining genuine hospitality? Today, we’re joined by Bill Valentas, CFO of Freddy’s…
- Inside Dave’s Hot Chicken’s Billion-Dollar Growth Strategy · 38 mntHow do you turn a street food concept into a global brand with nearly 400 locations? On this episode of Behind the Numbers, hosts Rich Sweeney and Marc Cohen interview the…
- How Black Rock Coffee Builds Culture, Consistency, with 26,000 Pounds of Beans a Week · 40 mntBlack Rock Coffee Bar has doubled its footprint since 2020 and now ships over 26,000 pounds of beans per week to fuel more than 162 locations. But according to VP of Learning and…
- How Taziki’s Mediterranean Café and Square Grow Together With Restaurant365 · 1 jam 6 mntTaziki’s Mediterranean Café has grown to 108 locations by holding tightly to one belief: hospitality still matters. But scaling that belief required clarity. In this episode, we…
- How Precision, Consistency, and Data Discipline Drive Growth at Square One Concepts · 47 mntBrand Operations Manager David Selby of Square One Concepts joins Marc Cohen and Rich Sweeney to share how he manages one of Arizona’s largest and most sophisticated beverage…
