Restaurant Reset

Genius For Restaurants

The restaurant industry is stretched thin. Margins are tight, labor is scarce, and guests want more for less. I’m Andy Grindstaff, and after years in both operations and restaurant tech, I’ve seen what works. Restaurant Reset is for leaders who know the old playbook is broken. We’ll share real stories, practical systems, and proven ways to run a tighter, smarter, more profitable operation. The industry isn’t dying. It’s evolving. Let’s reset.

Episodes

  1. 4 DAYS AGO

    Hard Truths Every Restaurant Owner Needs to Hear: A Q&A for Restaurant Leaders

    What happens when restaurant owners finally get honest about what’s breaking their business? In this special Q&A solo episode, Andy answers the toughest questions he’s received from operators… the ones that don’t have easy answers, but every leader needs to hear. He covers the hard truths about what’s really killing margins, why burnout isn’t a badge of honor, and how to make smarter, faster decisions in a rapidly changing industry. If you’ve ever felt stuck between rising costs, overworked teams, and too many tech tools that don’t talk to each other, this conversation will hit close to home. Andy breaks down practical, no-fluff frameworks you can actually use. These are drawn from years of working with some of the most innovative restaurant brands in the country. In this episode:• Why you can’t keep eating rising food costs and how to raise prices the right way.• The difference between a burnout problem and a delegation problem.• Simple frameworks for fixing broken inventory systems.• What makes loyalty programs actually work (and what doesn’t).• How to connect your tech stack without losing your mind.• What AI means for restaurants and how to tell real innovation from noise.This episode is a conversation every restaurant operator needs to hear and a reminder that you’re not alone in the chaos, and that sometimes, a few better systems can make all the difference. 🎧 Listen to the full Q&A episode of Restaurant Reset now. Restaurant Reset is brought to you by Genius™ (Link globalpayments.com/genius) from Global Payments, the restaurant point of sale system that can power orders, payments and services in any type of food and beverage setting.

    28 min
  2. 20 JAN

    Why the Future of AI in Restaurants Starts at the Drive-Thru, with Jason Riggs

    When most people think of innovation in restaurants, they picture shiny new POS systems or loyalty apps. Jason Riggs wants you to look somewhere else: the edge of the operation. The headsets, timers, and drive-thru systems that quietly run the business. As the former GM of Hardware at PAR Technology and current strategic leader at Audivi AI, Jason has built everything from fleet tracking for truckers to livestreaming tech at GoPro (and now, some of the most advanced AI-ready systems in the restaurant industry). In this episode, Jason joins Andy Grindstaff to explore how operators can build technology that actually works for people, not against them. They break down: What you’ll learn: • Why the drive-thru became the new command center for restaurants• How to avoid “overinvesting in the current paradigm” and future-proof your systems• What most AI vendors aren’t telling you about “humans in the loop”• Why hardware is still the foundation of every great restaurant experience• How to think like an ecosystem builder, not a tech collector• What “tech spaghetti” is and how to stop serving it to your staff• The three questions every operator should ask before buying AI This is one of the most practical, grounded conversations on restaurant innovation you’ll hear all year. If you care about where technology is really headed (and how to keep your systems (and your sanity) intact) this one’s for you. Learn more about Jason’s work here: https://mach10pm.com/ 🎧 Listen to the full episode of Beyond the Register wherever you get your podcasts.

    35 min
  3. 6 JAN

    How Starbucks’ Digital Strategy Changed Every Restaurant Forever, with Adam Brotman

    When Adam Brotman joined Starbucks, the company didn’t even have free Wi-Fi. A few years later, he helped architect one of the most powerful digital ecosystems in restaurant history: the Starbucks app, Rewards program, and Mobile Order & Pay system that changed how every brand thinks about loyalty. In this episode of Restaurant Reset, Adam breaks down how it all happened and what every operator can learn from it. We cover: • How Starbucks built the “digital flywheel” connecting loyalty, mobile, and in-store ops • The five-year journey from idea to mass adoption • The operational chaos (and magic) behind Mobile Order & Pay• How to earn cross-functional trust across tech, ops, and baristas• The real value of guest data — and what happens when you don’t own it• Why AI will make loyalty more personal, not less• How operators can use ChatGPT to analyze data and optimize decisions• Why Adam believes AI is about to make hospitality more human Adam also shares his playbook for evaluating new technology (from Web3 loyalty to AI-powered personalization) and the lessons he’s carried from Starbucks to J.Crew, Brightloom, and Forum3. If you’ve ever wondered how digital transformation actually happens inside a restaurant brand, this is the episode to study. Timestamps: 00:00 — Intro 01:30 — The moment Starbucks Rewards became a revenue engine 03:10 — Building the Starbucks “digital flywheel” 06:30 — Learning the business from ops before pitching innovation 11:40 — How long it really took to launch Mobile Order & Pay 16:50 — Balancing sexy tech with store-level practicality 24:00 — The unseen problems new tech creates 35:00 — Delivery apps and the cost of losing your data 43:00 — How operators should really use ChatGPT 45:00 — The next evolution of loyalty: personalization + community 50:00 — AI and the future of hospitality 53:00 — Adam’s top book recommendations

    55 min
  4. 16/12/2025

    How Jackson Kalb Turned Failure Into a Restaurant Empire

    Most operators try to scale their restaurants by tightening systems or adding tech and somewhere along the way, they lose the soul that made guests fall in love in the first place. Chef Jackson Kalb never made that trade. From being fired at 26 and sleeping in his childhood bedroom to now running seven successful restaurants across Southern California, Jackson has built a hospitality group that scales without sacrificing humanity. In this episode of Restaurant Reset, host Andy Grindstaff sits down with Jackson to unpack the lessons, systems, and failures behind his rise from rejection to resilience. You’ll learn how to operationalize gut instinct, design systems that listen to guests, and build culture that embraces iteration instead of fearing it. Episode Timestamps 00:00 — Introduction and why breakfast burritos still matter 01:30 — How a free burrito giveaway turned into a line around the block 04:30 — The secret to the perfect breakfast burrito (and why details matter more than hype) 06:00 — Balancing gut instinct and data when making big decisions 09:00 — The power of learning through mistakes: “Mistakes aren’t optional. They’re required.” 11:40 — Pivoting Jemma di Mare into Ospi Brentwood: how to evolve a concept without losing culture 15:50 — Getting fired at 26, hitting rock bottom, and the vow that started it all 20:30 — Raising $90K after 450 rejections and opening a 22-seat restaurant on $3K rent 28:40 — Why ignorance can be an advantage when starting out 34:30 — What competing on Top Chef without taste or smell taught Jackson about resilience 40:00 — The invisible systems that make or break profitability 44:20 — Scaling across cities: balancing standardization with local adaptability 47:30 — How to use guest feedback as your most valuable data source 48:00 — Why stoic philosophy powers Memento Mori Hospitality (“Remember you’ll die” really means “Remember you’re alive”) 50:00 — Closing thoughts and what’s next for Jackson and Memento Mori Hospitality Listen to this episode on: Spotify | Apple Podcasts | YouTube And make sure you subscribe so you never miss an episode.

    52 min
  5. 09/12/2025

    How to Make Menu Innovation Actually Work (and Pay Off), with Mike Gieseman

    How do you bring a legacy restaurant brand back to life? Not with buzzwords. Not with gimmicks. But by giving people food they actually crave (and making sure your team can execute it flawlessly). Chef Mike Gieseman has spent two decades building craveable, profitable menu items for brands like Qdoba, Quiznos, and Taco Del Mar. As VP of Culinary & Innovation for REGO Restaurant Group, he led Quiznos’ comeback—reviving an iconic brand through smart menu design, operational discipline, and an obsession with flavor. In this episode of ‘Restaurant Reset,’ host Andy Grindstaff digs into: • The playbook for brand turnarounds and why it starts in the kitchen, not marketing• Why "approachability" beats novelty• The LTO formula that makes franchisees love innovation (and drives higher margins)• The story behind the Burnt Ends Sandwich and Bison Reuben that brought Quiznos back into the spotlight• The truth about plant-based proteins and what's next for sustainable innovation• Why outsourcing culinary is killing originality in restaurants• How to keep innovation craveable and operationally achievable Mike’s approach blends chef creativity with business pragmatism: simplify the kitchen, respect your brand DNA, and make food that guests can’t stop talking about. Chapters: 00:00 — The hidden world of culinary R&D 03:00 — Why testing too much can kill innovation 07:30 — The profitability formula behind LTOs 14:00 — How to innovate inside a turnaround brand 19:30 — Nostalgia vs. novelty: getting guests to try something new 24:30 — Overhyped trends (sorry, Nashville Hot Chicken) 29:00 — Why outsourcing culinary is killing creativity 36:00 — The future of plant-based proteins 40:30 — How to revive a tired brand without losing your identity

    45 min
  6. 03/12/2025

    Why Most Restaurants Bleed Talent (And Nick Sarillo Doesn’t)

    Under 25% turnover isn’t luck. It’s a proven system. Nick Sarillo (Nick’s Pizza & Pub) breaks down how a carpenter’s mindset turned two suburban Chicago units into high‑throughput, low‑churn operations: a purpose the team actually uses on shift, training that certifies to a 1–5 standard (not “shadow me”), a visible ladder (Rookie → Pro → Expert) tied to pay, and an accountability test that fixes problems fast: Don’t care, Don’t know how, Can’t do it. We also cover his open‑book huddles, the email that drove a 110% sales surge in five weeks, and the hard lessons from closing a Chicago location. If you lead a team, this is a blueprint you can steal tomorrow. If your “help wanted” budget is bigger than your training budget, you’re buying turnover. Nick shows the opposite approach—engineer the job, teach life skills, and make excellence objective. The result: sub‑25% annual turnover and a team of mostly first‑job teenagers who run a 9,000‑sq‑ft, high‑volume room with confidence. What you’ll learn: Write a purpose your team can use on shift. Start with a collective subject (“Our dedicated family…”), present tense, and specifics your competitors can’t copy. Put it in orientation and training; certify people by having them write down where they lived it with a guest.Replace “shadow me” with standards. Use a 1–5 scoring sheet per role; certify only when a team member hits 4s. Excellence becomes evidence‑based, not opinion.Make the restaurant a school. Post the Rookie → Pro → Expert ladder (3 skills per rung) and tie pay to certifications so progress = paycheck.Decompose complex stations. At the host desk, Nick trains four roles: Greeter, Seater, Filler (350 seats, headset, live map), and Host Coordinator (the strategist).Diagnose mistakes in 60 seconds. Don’t care, cDon’t know how, Can’t do it. If you hire for values, it’s usually #2 or #3 → retrain or reassign.Open‑book rhythms that matter. Weekly 20‑min huddles on sales & cash‑flow projections (not just post‑mortems) so everyone sees the runway.Leading through a crunch. In 2011, road construction cratered sales ~60%. Nick leveled with his community; the email (his team’s idea) drove a ~110% sales bump over five weeks and kept the doors open.Knowing when to walk away. He closed a Chicago location after a year: rent too high, runway too short, over‑optimistic sales. Lesson—get a conservative real‑estate model and a team that pushes back on assumptions.Scaling culture before units. Bake purpose, values, training, and communication tools into onboarding so culture scales with you.Chapters 00:00 — Why Nick: sub‑25% turnover in two busy units01:16 — From carpenter to operator: design work that means something08:08 — Purpose that runs a shift (“Our dedicated family…”) + how to teach it10:58 — Onboarding & values: make culture a certifiable skill12:39 — Coaching & feedback: loop, performance, direct (life skills)14:47 — Training over recruiting: define A‑plus and teach to it16:14 — Don’t care / Don’t know how / Can’t do it (accountability test)20:04 — Host stand, decomposed: Greeter/Seater/Filler/Coordinator24:17 — The ladder: Rookie → Pro → Expert (pay tied to skills)33:44 — 2011 crunch: open‑book huddles + the 110% “save the shop” email38:08 — Chicago closure: rent, runway, realism41:20 — Scale culture before units: systems that survive growth43:15 — Reading list: Built to Last, Resonant Leadership, Emotional Intelligence 2.0, The Fearless Organization, Good Jobs (discussed)

    47 min

About

The restaurant industry is stretched thin. Margins are tight, labor is scarce, and guests want more for less. I’m Andy Grindstaff, and after years in both operations and restaurant tech, I’ve seen what works. Restaurant Reset is for leaders who know the old playbook is broken. We’ll share real stories, practical systems, and proven ways to run a tighter, smarter, more profitable operation. The industry isn’t dying. It’s evolving. Let’s reset.