Restaurant Reset

Genius For Restaurants
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  • يتم التحديث يوميًا

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.

  1. ٣٠ يونيو

    Two Federal Prosecutors Mortgaged Their Homes to Sell Pizza: The Real Story of California Pizza Kitchen with Co-Founder Rick Rosenfield

    In 1985, two of the most successful trial lawyers in Los Angeles walked away from the law, mortgaged their homes, and opened a pizza restaurant on the quiet side of Beverly Drive. Their fancy menu bombed almost instantly. The chef they hired from Spago lasted a month. And then a barbecue chicken pizza turned California Pizza Kitchen into one of the most influential restaurant brands in American history. Rick Rosenfield co-founded CPK with Larry Flax and ran it through every ownership structure a restaurant company can have: a PepsiCo "blank check" that nearly broke it, a founder-led buyback, a Nasdaq IPO, a boardroom showdown he triggered himself, and a $470 million sale. On this episode of Restaurant Reset, he sits down with Andy to mine that 40-year arc for the lessons today's operators actually need. This is the conversation behind his forthcoming memoir, and it goes places his other interviews never have: the month CPK almost died, what a capital partner reliably misunderstands, and why culture, not product, is the only thing that ever lasts. In this episode: Why the high-concept menu failed and a single pizza became the #1 seller worldwide for 40 yearsThe night the founders cried in the back office, and how they rebuilt with no chefHow PepsiCo's "blank check" turned into the worst period of Rick's careerThe store-by-store numbers that exposed a problem the whole board had missedWhy CPK refused to franchise domestically for 25 yearsThe ROCK values, and the people playbook that still works in 2026Rick's honest verdict on the second-act concepts that didn't surviveSubscribe to Restaurant Reset for conversations with the operators and executives actually running the restaurant business. Listen on YouTube, Spotify, and Apple Podcasts. 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.

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  2. ١٦ يونيو

    Why a Bad AI Experience is a Double Failure for Your Restaurant (and How to Change That) | Andy Grindstaff

    Everyone in restaurant tech is racing toward AI ordering and automation. The customer data tells a different story. Only 9% of consumers say they'd rather order from an AI voice than a person, and the number one frustration is still the same one it's always been: the order being wrong. In this solo episode, Andy Grindstaff walks through a Global Payments consumer survey on how people actually want to order, pay, and wait in 2026. Andy has spent his career at the intersection of restaurants and the technology that runs them, and he reads the data the way an operator would, with no vendor spin. The throughline is simple: get the fundamentals reliable before you layer anything clever on top. From the drive-thru line length where customers give up, to why a quarter of your customers still aren't using your app, to the loyalty math hiding inside a fast experience, this one is a useful gut check for anyone investing in restaurant tech right now. Highlights: Why only 9% of consumers prefer AI ordering, and the one condition that makes people comfortable with automationHow a failed AI order becomes a "double failure" that costs more than the manual processWhy 1 in 4 customers aren't using restaurant apps, including the younger ones you'd assume areThe drive-thru threshold where most people leave, and why a fast visit today buys patience tomorrowWhy order accuracy still beats every shiny new feature on the roadmapWhat 40% of consumers are doing differently because of rising prices New episodes of Restaurant Reset every week. Follow on YouTube, Spotify, and Apple Podcasts. 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.

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  3. ٩ يونيو

    How to Escape the Restaurant Operator Trap (Before It Bankrupts You) with Mike DeJong

    Mike DeJong ran 5 Nothing Bundt Cakes bakeries at the same time. From the outside, it looked like a growing empire. From the inside, he was working more hours, opening more locations, and somehow making less money. He calls it the operator trap, and he's blunt about how it closed on him: he had built a job, not a business. The wake-up call came on a tarmac in Mexico. His manager quit by phone. His phone was blowing up. And the realization that hit him wasn't about the manager… it was that he'd turned his phone on in the first place. Mike walks Andy through the full sequence: what the trap actually feels like before you recognize it, the moment he found himself 60 days from bankruptcy on a location he thought had gone passive, and the specific steps he took to turn it around: including the hire that eventually let him run a bakery outside Seattle while living in Mexico. In this episode: How Mike went from burning out at five locations to building two more without being on-siteThe 60-day bankruptcy near-miss: what metrics he stopped watching and whyThe three operator types (Architect, Hunter, GSD) and the order of hires that followsWhy 75% of his staff quit during the turnaround and why he called it an opportunityThe one metric he watched daily: sales per labor hourThe mindset shift that changed everything: facts vs. stories Subscribe to Restaurant Reset on YouTube, Spotify, and Apple Podcasts. New episodes every week for operators who want to run a better business. 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.

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  4. ٢ يونيو

    Hire For Your Weaknesses: How Troy Hooper Scaled Pepper Lunch to 570 Locations

    Troy Hooper's career looks impossible to explain: culinary school at 17, licensed yacht captain, 15 years fixing broken restaurant businesses, and now scaling Pepper Lunch from 5 North American locations to a planned 1,200 by 2030. What holds it together is one conviction he's carried through all of it: master the thing you're best at and build relentless systems around everything else. In this episode, Troy breaks down what the founder who's still doing the line, the scheduling, the social, and the payroll is getting wrong and why the operators who can't let go at 10 stores will never see 100. He also shares the most counter-intuitive move Pepper Lunch made: removing cashiers and replacing them with kiosks. Whether you're running three locations or three hundred, this conversation is a masterclass in what it actually takes to grow a restaurant brand without losing what made it work in the first place. In this episode: How Troy diagnosed the #1 problem in every broken restaurant he ever turned around and it wasn't the foodWhy Pepper Lunch does zero prep inside the building, and how that makes 570 stores actually scalableThe kiosk decision that accidentally made Pepper Lunch's brand more humanWhat "working in the business vs. on it" looks like in practice and the first thing Troy says founders should hand offWhy 95% of Pepper Lunch's operational changes come directly from franchiseesTroy's take on AI vs. robotics: which one restaurants are dramatically under-investing in right nowThe simple advice Troy got from a mentor that he says is the single biggest unlock for operators at any stage Subscribe to Restaurant Reset on YouTube, Spotify, and Apple Podcasts. 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.

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  5. ٢٦ مايو

    The Former NYPD Cop Who Built a $26 Million Steakhouse in Dallas | Joseph Palladino

    Joseph Palladino spent 22 years as a beat cop in the Bronx before a line-of-duty injury rerouted his life into restaurants. What he brought with him (accountability systems, data-driven performance tracking, and a cop's instinct for what kills an operation) became the engine behind Nick & Sam's Steakhouse, one of the highest-grossing independent restaurants in the country. They made $26 million a year from a single Dallas location, growing 9% annually for over two decades. Now he's starting over again with Palladino's Steak & Seafood inside Grand Central Terminal, opening at 60 the way most people play it safe. If you want to understand what it actually takes to build something that lasts in this industry, this is that conversation. In this episode: Why a growing base of regulars can be a sign your restaurant has stopped growing and the ratio Joseph used to track itThe first-timer SOP Joseph built to guarantee every new guest walked out a convertHow he applied the NYPD's CompStat accountability model to his dining room floorWhy he ran two-table waiter stations when every financial model said to run moreThe 9/11 Thanksgiving moment that turned a struggling Dallas steakhouse into a city institutionWhat made him walk away from a $26M institution after 23 years and why he's betting on New York City now New episodes of Restaurant Reset drop every week. Subscribe on YouTube, Spotify, and Apple Podcasts. 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.

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  6. ١٩ مايو

    Why Restaurants Keep Choosing the Wrong Tech (with Andy Grindstaff)

    Andy Grindstaff has spent his career at the intersection of restaurants and technology. He worked at restaurants long before he helped build the tech that runs them at Genius. In this solo Q&A episode, he answers your questions directly. The DMs. The emails. The real stuff people have been asking since the show started. And the questions are good. Andy covers why AI projects keep failing in restaurants (it's not the AI), what "clean data" actually means if you're a smaller operator, whether tech vendors are doing to restaurants what private equity does. And yes, someone asked him to explain what Genius actually is like they own two Tex-Mex locations and have never heard of Global Payments. No guest this week. Just Andy, your questions, and some straight talk about what restaurants actually need from the technology companies serving them. What We Cover: Why restaurant tech doesn't need to be cutting edge… it needs to work, reliably, every shift, for the people using it The data problem that's quietly killing most restaurant AI initiatives before they start Employee satisfaction → guest satisfaction → profit: why the chain starts where most operators aren't looking Where restaurant tech is actually heading in the next 3–5 years (and what Andy thinks is overhyped) And a little about what Andy does when he's not building restaurant tech: training for a 100-mile ultra trail race with his wife If you're running a restaurant, evaluating technology for your operation, or building products for this industry… this one's worth your time. 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.

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  7. ١٢ مايو

    Why Your Worst Guest Experience Is Your Biggest Revenue Opportunity with Zack Oates @ Ovation

    Zack Oates is the founder and CEO of Ovation, the guest experience platform used by thousands of restaurant locations across the country to collect feedback, recover unhappy guests, and build the kind of loyalty that actually shows up in revenue. Before all of that, he went on a thousand dates, wrote a book about it, and turned the whole thing into a keynote called Dating Your Customers. It sounds like a bit, but the framework holds up. In this conversation on Restaurant Reset, Zack lays out the data behind something most operators have never heard framed this way: the guest who had a bad experience and got properly recovered is worth more to your restaurant than the guest who never had a problem in the first place. Not a little more. Five times more in a year. Twenty-four times more when you factor in reviews and referrals. There's a name for it. It's called the service recovery paradox, and the numbers behind it are hard to ignore once you've heard them. What We Cover: Why 70% of first-time guests never come back to a restaurant, and what operators who know this statistic actually do about itThe service recovery paradox: why a properly recovered complaint is worth 24x the value of an average guestHow Zack went from a thousand dates to a keynote on guest experience, and why the operating manual for dating and the operating manual for restaurants are basically the same documentWhy your P&L tells you where you're at, but your guest experience tells you where you're goingThe one thing that distinguishes operators who are building generational brands from operators who are just trying to turn a profit this quarterWhy AI is now 10% better at recovering unhappy guests than humans, and what that means for how restaurants staff and scaleThe reason Google filters out any restaurant below four stars, and what that practically means for your visibilityWhat the best GMs in the country all have in common, and why it has almost nothing to do with their restaurant experienceWhy brands that start with the guest outlast brands that start with the P&L, and the PE firms that keep getting this backwards If you're a restaurant operator trying to understand why guests aren't coming back, a GM looking for a framework for handling complaints, or anyone building a brand that's supposed to last, this episode is worth your time. 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.

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  8. ٥ مايو

    The Software Engineer Who Built a Michelin-Starred Restaurant Empire (By Letting Chefs Be Themselves)

    Roni Mazumdar is a software engineer from RPI who was working at Johnson & Johnson in 2011 when his father, a former fruit cart vendor and retired NYPD traffic cop, was getting close to retirement. Roni didn't want his dad to feel irrelevant. So he found a listing on Craigslist and they opened a 28-seat Indian restaurant together in New York's Lower East Side. His father ran the front of house at 75 years old. The Prime Minister of Malta dined there. And that tiny restaurant, Masalawala, became the first chapter of Unapologetic Foods, the restaurant group Roni has built into one of the most acclaimed Indian dining brands in America. Today, Unapologetic Foods is home to multiple celebrated restaurants, including Semma, which earned a Michelin star by doing something radical: letting Chef Vijay Kumar cook exactly the rural South Indian food he grew up eating. Bloomberg BusinessWeek named Roni one of the people who defined global business in 2021. What We Cover: The Immigrant Shackles: Why Indian restaurants spent decades adding heavy cream, softening spice levels, and asking "mild, medium, hot, or Indian hot?" and what that cost the cuisine What Hospitality Really Is: The fruit cart, the divorce, and why Roni's father understood something no MBA program can teach The Superpower of Authenticity: How Roni builds restaurants by letting chefs be fully themselves, and why that's the strategy, not a side benefit No Rules, No Apologies: What Roni learned watching his father break every hospitality rule in the book (and build the most loyal regulars in the Lower East Side) The Money Trap: Why the biggest restaurant mistakes start with the transaction, and what to lead with instead Take the Leap: Roni on what the accolades don't show you: the debt, the fear, and why the path to success runs straight through failure, not around it If you've ever wondered what it takes to build something that genuinely doesn't apologize for who it is, this conversation is required listening. 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.

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مشاهدة الكل (٢٦)

حول

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.

المعلومات

  • صناع العمل
    Genius For Restaurants
  • سنوات النشاط
    ٢٠٢٥ - ٢٠٢٦
  • الحلقات
    ٢٦
  • التقييم
    فاضح
  • حقوق النشر
    © Genius For Restaurants
  • موقع البرنامج على الويب
    Restaurant Reset