About this podcast
Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.
Episodes
The newest 20 of 84 episodes
- Put down the ramekins: How Joe Fontana built Fry the Coop to 10 locations | 077 · 49 minTwo 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 The Pre-Shift Podcast, we…
- The pitfalls of restaurant scaling with Andrew Scott of OwnerShift | 076 · 46 minAndrew Scott, founder of Owner Shift Training and former multi-unit restaurant owner, walks us through the expensive mistakes that nearly took him under at his fifth location—and…
- The compliance rules that multi-units get wrong with Felice Ekelman, JD | 075 · 40 min · Episode 75Getting 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 sit down with Felice…
- Scaling self-pour tap walls: Inside Oak & Stone's expansion | 074 · 42 min · Episode 74Growing 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, we sit down with Sam…
- Letting go of the day-to-day: Tom Schmidt's journey from busser to leader | 073 · 28 min · Season 1 Episode 73The 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 an eight-location, 550+…
- The QUESO Framework: how Condado Tacos built a culture-first restaurant empire | 072 · 25 minHow 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 Tacos, the answer is simple…
- How to get your team to actually care about the numbers with Ji Hye Kim | 071 · 23 minIn an industry struggling with retention and wage disparity, how can operators build a business that is both profitable and truly equitable? In this episode, we talk to Ji Hye…
- Anthony Valletta on tech, training, and tearing up the traditional pay model | 070 · 20 minWhat 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 sit down with Anthony…
- Where are you on the restaurant tech journey? | 069 · 6 minDo you ever wonder if your restaurant's technology is ahead of the curve, just keeping pace, or falling behind the competition? In a tough environment where 44% of restaurants…
- The WOWorks growth playbook for repeatable systems and unified tech | 068 · 29 minHow do you take six distinct fast-casual brands and scale them under a single, efficient operational umbrella? In this episode, we sit down with Lauriena Borstein, Chief…
- Franchising isn't an exit strategy—it's a full-time job with Shawn Saraga | 067 · 25 min · Season 1 Episode 67What does it truly take to turn a successful restaurant into a scalable franchise? In this episode, D.J. sits down with Shawn Saraga, a franchise development expert who has been…
- What do restaurant investors really want? unlocking the financial trifecta with Garrett Mills | 066 · 31 min · Season 1 Episode 66What does it truly take to grow a restaurant concept from a single unit to a multi-location brand? In this episode, we're joined by Garrett Mills, Partner at Uncommon Brands, for…
- The franchise playbook: A CEO’s guide to restaurant expansion with Troy Hooper | 065 · 44 min · Season 1 Episode 65What does it take to grow a restaurant from a single location to a global phenomenon? In this episode, D.J. sits down with Troy Hooper, CEO of Hot Palate America, the holding…
- AI is here, but your story is your superpower | Shawn Walchef, Cali BBQ | 064 · 33 min · Season 1 Episode 64The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the…
- Can restaurants survive without traditional tipping? | Katie Button (Reupload) | 063 · 25 min · Season 1 Episode 63The restaurant industry has long struggled with the divide between front and back-of-house compensation. In this archive episode of The Pre-Shift Podcast, Chef Katie Button of…
- The people-first culture that drives just 17% turnover at Brasa with Michel Falcon (Reupload) | 062 · 38 min · Season 1 Episode 62Building a company culture worth celebrating takes more than just words. In this archive episode of The Pre-Shift Podcast, we revisit our conversation with Michel Falcon, founder…
- Winning the restaurant hiring game in 2025 with Alice Cheng | 061 · 41 min · Season 1 Episode 61Finding and keeping great restaurant staff is harder than ever in 2025. In this episode of The Pre-Shift Podcast, we talk with Alice Cheng, Founder and CEO of Culinary Agents…
- Building skills beyond the kitchen with Justin Khanna | 060 · 40 minWant to build a restaurant career that doesn't leave you burnt out? In this episode of The Pre-Shift Podcast, we chat with Justin Khanna, a chef who's cooked at some of the…
- AI marketing strategies that boost restaurant revenue with Josh Kopel | 059 · 32 minAI is changing the restaurant marketing game in ways that can save you time while boosting your revenue. In this episode of The Pre-Shift Podcast, I chat with Josh Kopel, a…
- Stop fixing light bulbs and start delegating with Avery Ward | 058 · 45 minBreaking free from being the "superhero" operator can transform your restaurant's future. In this episode of The Pre-Shift Podcast, we talk with Avery Ward, third-generation CEO…
