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.