Most restaurant owners don’t have a hospitality problem, they have a leadership problem.

After working with over 300 restaurants worldwide, I’ve seen the same pattern repeat itself: poor training, lack of structure, weak growth culture, and misaligned leadership. When your team struggles with hospitality, upselling, or morale, those are symptoms, not root causes.

In this presentation, I break down the four biggest reasons people quit their jobs and how to fix each one inside your restaurant or club:
1️⃣ Poor Leadership
2️⃣ Poor Training
3️⃣ Lack of Growth
4️⃣ Pay (the least important one)

We’ll cover how to build a high-performing leadership culture that actually gives your people the tools, targets, and mindset to win, from advanced leadership systems to daily realignment routines with your staff.

Learn how to:
-Build infinite-mindset leadership (long-term impact over short-term fixes)
-Create dynamic, ongoing training that actually sticks
-Develop your team into leaders who love coming to work
-Use the 80/20 Rule to eliminate bottlenecks and lead more effectively
-Transform “restaurant chaos” into a culture of consistency and growth

Because when leadership levels up, everything changes: Hospitality, culture, profits, retention, and reputation.

The most successful restaurants in the world all share one mindset, they think outside the box.

But “thinking outside the box” in restaurants doesn’t mean being weird or trendy. It means rethinking how you lead, train, and execute inside your restaurant so that every guest experience creates a lasting impact.

So, in this episode I explain how the top 10% of restaurants operate and why 90% of restaurants fail to build consistency, culture, and guest loyalty.

Listen along if you want insights from over 20 years in the industry and helping hundreds of restaurants grow their sales, improve team performance, and create unforgettable hospitality experiences.

You will learn:
✅ How to turn one guest into three by designing experiences that inspire repeat visits and referrals.
✅ The difference between inside-the-box and outside-the-box restaurant thinking.
✅ Why leadership and culture are the foundation of every great restaurant.
✅ How to build restaurant systems and training programs that actually stick.
✅ How to upsell the right way, not by pressure, but by adding value and enhancing the guest experience.
✅ Real examples of how restaurants increased dessert sales and check averages by 40% using creative, guest-first strategies.

What if I told you the most profitable full-service restaurant chain in America doesn’t sell steak, sushi, or seafood, but soup dumplings?

This is the story of Din Tai Fung, the quiet empire that turned discipline, patience, and systematized hospitality into $27 million per location… nearly double what the next best chain makes.

In this video, I break down how a tiny oil shop in post-war Taipei transformed into a Michelin-starred global brand and the invisible leadership and training systems that make it all possible.

You’ll learn:
1️⃣ The key milestones that built Din Tai Fung piece by piece
2️⃣ The trial and error (and near failures) that shaped their playbook
3️⃣ The exact systems of hospitality that drive $27M per-unit sales

This isn’t just a story about dumplings. It’s a masterclass in culture, consistency, and leadership, the same systems you can copy to scale your restaurant without collapsing.

If you want to build a business that grows with discipline, not chaos, this video is for you.