Behind the Numbers

Restaurant365
  • 5.0 (11)
  • ENTREPRENEURSHIP
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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!

  1. 3D AGO

    How Pepper Lunch Is Engineering Consistency, Profitability and Global Growth

    In 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 operates 560 restaurants across 17 countries and serves more than 40 million plates annually. With a goal of surpassing 1,100 stores by 2030, Troy breaks down how the brand is building a scalable global franchise system rooted in operational precision, supply chain visibility and disciplined KPI management. The conversation explores what Troy calls avoiding becoming “data drunk” and instead focusing on the numbers that truly matter. He explains how Pepper Lunch drives profitability through tight portion control, zero in-store prep labor, and a proprietary induction plate system that reaches 500 degrees in 74 seconds and enables ticket times under five minutes. Troy also shares insights on: Launching kiosks and increasing average check by $5.50Mandating the right tech stack to support franchisee profitabilityOpening in Hawaii and seeing near double check averagesIntroducing value promotions with 20 percent more product at 20 percent lower priceBuilding a 1-to-1 loyalty strategy driven by data and personalizationInvesting in robotics, AI and VR training for the next phase of restaurant operations This episode is a deep dive into what it takes to scale a global fast casual brand while protecting margins, strengthening franchise relationships and maintaining consistency at every level.

    46 min

  2. FEB 12

    Scaling 85 Restaurants Across 28 Concepts with Villa Restaurant Group

    Villa 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 requires more than strong leadership; it demands disciplined systems and reliable data. Michael Lehmann, Controller at Villa Restaurant Group, joins Behind the Numbers to explain how consolidating technology created operational clarity, improved purchasing oversight, and positioned the company for scalable growth. Key topics include guest-focused strategy, the financial benefits of centralized data, contract compliance, AI-driven insights, labor optimization, and expansion plans for the coming year. This episode offers a practical look at how forward-thinking operators are simplifying workflows, increasing efficiency, and preparing their organizations for the next phase of restaurant innovation.

    36 min

  3. JAN 22

    How Freddy’s Scaled to 550+ Locations with CFO Bill Valentas

    What 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 Frozen Custard & Steakburgers. Bill walks us through the complexities of managing a rapidly growing franchise, from implementing Actual vs. Theoretical (AvT) reporting to future-proofing your business through scalable software like Restaurant 365. We also dive into the current challenges facing the QSR industry, including record-high beef prices and the evolving "share of wallet" as consumer habits shift toward beverage and snack-based occasions. Whether you’re a single-unit operator or a multi-concept group, Bill’s insights on "failing fast," taking constructive criticism, and focusing on the "why" behind every change are essential for any restaurant leader.

    33 min

  4. JAN 8

    Inside Dave’s Hot Chicken’s Billion-Dollar Growth Strategy

    How 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 financial architects behind Dave’s Hot Chicken: CFO James McGehee and SVP of Finance Scott Putman. They discuss the brand's explosion from a parking lot to an international sensation, utilizing a lean team and powerful tech stack to support hundreds of franchisees. James and Scott break down the numbers, revealing how they process 25 million pounds of chicken annually and why "extra large birds" are critical to their craveable product. Plus, hear about their new partnership with the largest restaurant owner in the world and what’s coming next with "Dave's After Dark". In this episode: Operational Excellence: Moving from 3.8 to 4.7 stars on Yelp/Google.Franchise Economics: AUVs of $3M and strong ROIC.Menu Innovation: The success of "Cauliflower" and secret menu hacks. Subscribe for more insights into what makes a successful restaurant tick.

    38 min

  5. 12/11/2025

    How Black Rock Coffee Builds Culture, Consistency, with 26,000 Pounds of Beans a Week

    Black 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 Operations Services Heather Kulzak, the secret isn’t the coffee—it’s the people. In this episode of Behind the Numbers, Heather joins Marc Cohen and Rich Sweeney to discuss how Black Rock trains 2,500+ employees, maintains drink consistency across states, manages rapid expansion, and leverages Restaurant365 for accurate inventory, smarter ordering, and profit-driving business acumen. A conversation about culture, scalability, and the numbers behind a fast-growing national coffee brand. Connect with the Heather & Black Rock Coffee Connect with Heather Kluzak on LinkedIn: https://www.linkedin.com/in/heather-beutel/ Visit Black Rock Coffee Website: https://www.br.coffee/ Follow Black Rock Coffee on Instagram: https://www.instagram.com/blackrockcoffeebar/ Follow Black Rock Coffee on Facebook: https://www.facebook.com/blackrockcoffeebar Follow Black Rock Coffee on TikTok: https://www.tiktok.com/@blackrockcoffeeofficial

    40 min

  6. 11/25/2025

    How Taziki’s Mediterranean Café and Square Grow Together With Restaurant365

    Taziki’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 sit down with Dan Simpson, CEO of Taziki’s, and Jean Silva from Square to explore how the partnership between Taziki’s, Square, and Restaurant365 reshaped the company’s entire operational approach. They break down how unified data unlocked visibility they never had before, why guest frequency at 3.5 visits became a breakthrough insight, how actual vs theoretical food cost exposed hidden waste, and why the future of restaurant tech depends on both simplicity and partnership. Visit Taziki's Website: https://www.tazikis.com/Visit Square: https://squareup.comVisit Restaurant365: https://www.restaurant365.com/

    1h 6m

  7. 11/13/2025

    How Precision, Consistency, and Data Discipline Drive Growth at Square One Concepts

    Brand 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 programs. David breaks down how his team counts 6,000 bottles, controls 2,100 SKUs, pours nearly 5,000 whiskeys a month, and reduced inventory count time by eight hours. He explains how Restaurant365 helped cut inventory carrying costs by 24 percent, enabled quick purchase comparisons that used to take weeks, identified price discrepancies across stores, and created a scalable playbook for launching new locations. With growth underway in Scottsdale and beyond, David shares why precision, consistency, and leveraging technology are now essential for every operator. Cutting inventory count time by 8 hours saved significant labor across teams of 8 peopleBourbon & Bones manages more than 2,100 SKUs and counts 6,000 bottles every two weeksThe bar pours roughly 4,936 two-ounce whiskey pours each monthRationalized storage and par levels reduced inventory carrying costs by 24 percent in a yearRestaurant365 allowed David to run a six-month produce comparison in under 3 hours instead of two weeksConsistency across locations is essential when selling bottles ranging from $50 to $7,200

    47 min

  8. 10/30/2025

    Culture First: How Gregg Majewski Scaled Craveworthy Brands to $300M in 28 Months

    In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Gregg Majewski, CEO and founder of Craveworthy Brands, to unpack how a 28-month-old company grew to 18 brands, 4,300 employees, and over $300 million in systemwide sales. Gregg shares why culture must come before numbers, how he empowers franchisees to succeed, and why hospitality—not automation—remains the heart of the restaurant business. From Big Chicken with Shaquille O’Neal to Taffer’s Tavern, Gregg reveals the mindset and metrics that drive modern restaurant growth. Connect with Craveworthy Connect with Gregg Majewski on LinkedIn

    51 min
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Ratings & Reviews

5
out of 5
11 Ratings

About

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!

Information

  • Creator
    Restaurant365
  • Years Active
    2025 - 2026
  • Episodes
    21
  • Rating
    Clean
  • Copyright
    © Copyright 2026 Behind the Numbers
  • Show Website
    Behind the Numbers