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.

Restaurants were built on hospitality, yet it’s harder than ever to find. From pancake houses to fine dining, guests feel the drop, and owners are frustrated. The truth? Hospitality isn’t dying… our training and leadership systems are outdated.

So in this video, I break down why traditional restaurant training no longer works and reveal the 5 Phases every top-performing restaurant uses to rebuild genuine hospitality from the inside out.

You’ll learn:
1️⃣ Why outdated training kills culture and guest experience
2️⃣ The 4 cornerstones of Advanced Leadership every manager must master
3️⃣ How to build High-Level Systems that eliminate chaos and micromanagement
4️⃣ What Dynamic Training really looks like (and why your team quits without it)
5️⃣ How to systematize Follow-Up and Accountability for lasting excellence

After helping scale over 300 restaurants worldwide, these exact systems are what separates the top 10% from the rest.

Everyone says “hospitality is dying,” but that’s dead wrong. The problem isn’t hospitality, it’s the way we train it.

After working with 300+ restaurants worldwide and talking to over 1,000 owners, I’ve seen the same issues everywhere:

• Staff who can’t deliver hospitality at a high level
• Leaders who struggle to inspire consistency
• Teams who’ve become transactional instead of relational

It’s not about saying the right script or smiling more, it’s about rewiring the mindset.
We’ve evolved training from surface-level tactics to deep mindset work that builds buy-in, motivation, and self-leadership.

In this episode, I break down:

✅ Why pre-COVID training models no longer work
✅ The three layers of hospitality training: Tactical, Excellence, and Emotional
✅ How to build self-motivated teams that actually deliver world-class hospitality
✅ The secret to connecting your team’s “why” with your company’s “why”

If you’re ready to stop training the same way as everyone else and start leading like an innovator, this episode is for you.

I recently visited one of the most talked-about restaurants in Minneapolis and on paper, it had everything going for it. A James Beard nominated chef, national press, and a husband-and-wife ownership team where one runs the kitchen and the other is a hospitality pro who’s worked with some of the best in the business.

The food was supposed to be incredible, and the hospitality should’ve been next-level. But from the moment I walked in the door… it wasn’t quite there.

In this podcast, I go over how even great restaurants fail to meet their own potential. I’ve seen countless times in my 20 years in the industry that: success hides failure. It’s easy to think you’ve “made it.” But that’s when the cracks start forming.

The focus shifts from guest loyalty to guest volume. And slowly, that restaurant that once had a waiting list becomes just another place people used to talk about.

So, In this video, I break down:
✔️ What went wrong at this particular restaurant (and how it could’ve been prevented)
✔️ The difference between food excellence and experience excellence
✔️ Why success often destroys consistency and guest loyalty
✔️ How to build a brand that guests come back to, even after the hype fades

Because at the end of the day, your food might get them in the door, but your hospitality is what keeps them coming back.

86% of restaurant managers say dealing with employees is the hardest part of their job, but what if that’s actually your biggest opportunity?

That's why I break down the real playbook for transforming your restaurant staff from “it’s just a job” thinkers into driven, growth-minded professionals who actually care.

I go over:
✅ How to align your employees’ goals with your company mission
✅ Build “hard work” as a muscle through leadership and accountability
✅ Run daily masterminds that keep your team focused and inspired
✅ Teach unconditional hospitality that separates top 10% restaurants from everyone else

If you’ve ever struggled with staff buy-in, accountability, culture or creating Hospitality that sticks in your restaurant, this is your blueprint for fixing it.

Hospitality is in crisis. From restaurants to banks to everyday service businesses, genuine care and connection have become rare. Guests expect frustration instead of hospitality, and that’s a massive problem for any business trying to stand out.

In this episode, we dive into:
✅ Why hospitality is failing across industries
✅ How Gen Z, post-COVID mindsets, and technology have changed the workforce
✅ The leadership gap holding restaurants back
✅ What Chick-fil-A and In-N-Out do differently to win with 16-year-olds running their stores
✅ How to build leadership systems that create consistent hospitality

After working with 300+ restaurants and speaking with 1,000+ owners, I can tell you this: the difference between thriving restaurants and dying ones always comes down to leadership.

If you want your restaurant (or business) to thrive, this is the playbook.