Behind the Numbers

Restaurant365
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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. 22 ENE

    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

  2. 8 ENE

    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

  3. 11/12/2025

    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

  4. 25/11/2025

    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/

    1 h y 6 min

  5. 13/11/2025

    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

  6. 30/10/2025

    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

  7. 10/10/2025

    Margins, Growth, and the Power of Transparency With Joshua Lacer Wadkins

    In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Joshua Lacer Watkins, CFO of Ice Age Management Inc., a McDonald’s franchisee group operating more than 50 restaurants across North Carolina. Joshua shares how focusing on margins, cash flow, and operational KPIs drives sustainable growth and how tools like Restaurant365 empower both finance and operations teams to make smarter, faster decisions. Key insights include: • Why cash flow is king in restaurant operations • How technology improves financial transparency and decision-making • The growing role of fractional CFOs in the restaurant industry • How connecting financial data with real operations drives better results • The importance of empathy and communication between accounting and operations teams

    36 min

  8. 26/09/2025

    How Wholly Stromboli Turns Data into Discipline (and Profit)

    World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives food costs down to 18.5%, right-sizes staff from 48 to 38 employees, and has tracked more than 866,000 dough balls since 2010. From portion control with engraved scoops to AI-driven menu pricing, Melissa shows why treating a restaurant like a real business is the key to profitability and peace of mind. If you want your restaurant to scale—or simply survive—this is the playbook. Connect with Melissa Visit Wholly Stromboli websiteConnect with Melissa Rickman on LinkedInWholly Stromboli on FacebookWholly Stromboli on Instagram Connect with the Show Connect with Rich Sweeney on LinkedInConnect with Marc Cohen on LinkedInR365 on FacebookR365 on XR365 on LinkedInR365 on Instagram

    51 min
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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!

Información

  • Creador
    Restaurant365
  • Años de actividad
    2025 - 2026
  • Episodios
    19
  • Clasificación
    Apto
  • Copyright
    © Copyright 2026 Behind the Numbers
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