21 episodes

The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.

Restaurant Growth Podcast 7shifts

    • Business

The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, you’ll come away with practical tips, new insight, and tactics to help your restaurant grow.

    Improving the restaurant employee experience with real-time pay with Nico Simko, CEO of Clair | RGP #13

    Improving the restaurant employee experience with real-time pay with Nico Simko, CEO of Clair | RGP #13

    What would it be like to get paid every day? Now, it’s possible. Learn about the financial revolution that is real-time pay and earned wage access, and how Nico Simko and the team at Clair are making financial wellness attainable for hourly workers. We also chat about how 7shifts and Clair work together to provide restaurant owners with this compelling benefit to offer their teams.

    The Restaurant Growth Podcast is hosted by Dominick "DJ" Costantino, 7shifts content writer

    About Nico Simko

    Nico Simko is the CEO and Co-Founder of Clair, a New York-based  fintech company that is breaking the paycheck-to-paycheck cycle by  offering fee-free on-demand pay to America's workers.

    Prior  to co-founding Clair, Simko led the M&A due diligence process for  J.P. Morgan’s payments division. There, he gained insight and expertise  into the lesser-known financial pain points that many Americans face —  including high-interest payday loans — which eventually led to the  conception of Clair.

    Since  its founding in 2019, Clair has become accessible to millions of hourly  workers across America. The company closed a $15M Series A earlier this  year that it plans to use to continue fine-tuning its on-demand pay  product, as well as expand its suite of financial tools for America’s  workforce.

    Originally from Switzerland and Argentina, Nico holds a B.A in Economics from Harvard University.

    • 25 min
    The blueprint for a $10 million restaurant with Josh Kopel | RGP #12

    The blueprint for a $10 million restaurant with Josh Kopel | RGP #12

    Are you meeting the demand of local diners? Are you leveraging social media properly? Are you leaving money on the table? These are all questions that you should ask as you lay the foundations for a $10 million dollar restaurant. Josh Kopel, restautauateur and content creator, lays the blueprint for reaching profitability and then some in this tactic-packed episode.

    The Restaurant Growth Podcast is brought to you by 7shifts and hosted by Dominick “D.J.” Costantino

    About Josh Kopel

    Josh Kopel is a restaurateur, tech pioneer and environmental advocate. Born in Baton Rouge, Louisiana, the spawn of bootleggers and retail giants, he was bred for the hospitality industry. Throughout Kopel’s 20+ year career in hospitality he has managed venues ranging from the Alligator Bayou Bar, located on Alligator Bayou Road, seated on Alligator Bayou (it was exactly how you’re picturing it in your mind) to the hottest Hollywood nightclubs, bars, and ultra-lounges (far less glamorous than you’re picturing it in your mind).

    Kopel went independent in 2010, opening his first concept Five0Four, a New Orleans-inspired bar, on the Walk of Fame in the heart of Hollywood. In subsequent years, he would open the Michelin-rated fine dining concept, Preux & Proper as well as South City Fried Chicken, voted the best fried chicken in Los Angeles by LA Weekly. Despite his success, he saw foundational issues within the industry and set out to fix them himself.

    In 2018, Kopel founded FLO Hospitality Solutions, a company solely focused on leveraging tech to bring more humanity to the customer service experience, not less. His first product, FLO, launched in 2019 offering an all-in-one communication solution for restaurants, saving restaurateurs 1,500 labor hours per year while increasing their profits, on average, 5-15%. .

    In 2020, the pandemic offered another opportunity for Kopel to serve the industry. In response to the devastation he saw, Josh created FULL COMP, a podcast, blog and video series dedicated to seeking out thought leaders from within and outside of the hospitality industry, using their wisdom to help the restaurateurs survive the present and thrive in the future.

    Kopel’s varied interests and talents have landed him several positions of influence including board seats on the Hollywood Hills West Neighborhood Council and the California Restaurant Association. He is also a co-founder of the Friends of Runyon Canyon, a non-profit focused on the protection of local Los Angeles Park areas.

    • 29 min
    Managing the costs you can control with XtraChef's Steven Downer (RGP #11)

    Managing the costs you can control with XtraChef's Steven Downer (RGP #11)

    The restaurant industry is anything but predictable. But there are two major costs that you have more control over: food costs and labor costs. These two combined make for prime costs, which can be even better manged with the use of modern restaurant technology. Steven Downer from XtraChef by Toast came by to chat about the micro-adjustments made possible by restaurant tech that can help restaurant owners stay more on top of their controllable costs.

    The Restaurant Growth Podcast is presented by 7shifts, and hosted by Dominick "DJ" Costantino.

    About 7shifts

    7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

    • 15 min
    The roadmap to the future of food with Carl Orsbourn and Meredith Sandland, authors of Delivering the Digital Restaurant (RGP #10)

    The roadmap to the future of food with Carl Orsbourn and Meredith Sandland, authors of Delivering the Digital Restaurant (RGP #10)

    For our tenth episode, we welcome the authors of Delivering the Digital Restaurant, Carl Osbourn and Meredith Sandland. Delivering The Digital Restaurant explores the world of off premise food and the massive disruption facing American  restaurants through first-hand accounts of restaurateurs, food industry veterans, and start up entrepreneurs. We chat about how the book came about, who it's for, and how technology can help restaurant during the labor crisis.

    The Restaurant Growth Podcast is presented by 7shifts, and hosted by Dominick "DJ" Costantino.

    About Meredith Sandland

    Spent two decades in consulting, corporate strategy, and restaurant development. After building 1000+ restaurants as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures) backed disruptor. Meredith lives in Orange County, California with her three favorite guys: husband, Scott; son, Lincoln; and dog, Kobe. 

    About Carl Osbourn 

    Carl led BP-owned ampm and its billion-dollar grab-and go food and beverage offering across the brand’s 1000+ convenience retail locations. At BP, Carl obsessed over consumer convenience, and transformed ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined  

    Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of  

    food delivery. Carl, his wife Elicia, and their two cats, Positano and Ravello, live in Orange County, California.

    About 7shifts

    7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

    • 29 min
    Training a deskless workforce with Rachael Nemeth, Co-founder and CEO of Opus (RGP #9)

    Training a deskless workforce with Rachael Nemeth, Co-founder and CEO of Opus (RGP #9)

    How do you train a deskless workforce with modern technology? Through our great uniter—the text message. We welcome Rachael Nemeth, Co-founder and CEO of Opus Training on the show to discuss Opus' text message-based learning platform for frontline workers, onboarding and training the deskless workforce, and how a great training program can help keep employees around.

    The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.

    About Rachael Nemeth
    Rachael Nemeth is the CEO and Cofounder of Opus, a platform that helps employers design and deliver text message-based courses to their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked in Operations and HR for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking production skills to underrepresented women. Her first company, ESL Works brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).

    About 7shifts
    7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

    • 26 min
    Danny Meyer on his career, hiring the right people, the state of the restaurant industry, and more with 7shifts' CEO Jordan Boesch (RGP #8)

    Danny Meyer on his career, hiring the right people, the state of the restaurant industry, and more with 7shifts' CEO Jordan Boesch (RGP #8)

    We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.

    About Danny Meyer
    Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. 

    Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. 

    Under Danny’s leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG’s ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.

    Danny and USHG’s diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.

    Danny’s groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.

    Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).

    Danny and his wife, Audrey, live in New York City and have four children.

    About 7shifts
    7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

    • 1 hr 4 min

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