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The Restaurant Coach Podcast

The Restaurant Coach Podcast

著者： Donald Burns
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Get cutting edge tools, techniques, tips and straight talk from the world’s leading restaurant coach. Donald Burns is know for unique programs and methods that create dramatic results for his clients. When restaurant owners or chefs need change and success they call The Restaurant Coach. Are you ready to take your business and life to the next level?Copyright 2018 The Restaurant Coach Podcast マネジメント マネジメント・リーダーシップ リーダーシップ 経済学
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  • Episode 187 — The AI Restaurant is HERE with Andrew Steakley

    Episode 187 — The AI Restaurant is HERE with Andrew Steakley
    2026/10/02

    What would change in your restaurant if you had a team working on the business while you slept?

    A team that doesn’t call in sick.
    Doesn’t need days off.
    Doesn’t collect overtime.
    And keeps working through the administrative tasks that consume your attention.

    The AI restaurant is here—and independent restaurant owners need to understand what that means.

    In Episode 187 of The Restaurant Coach® Podcast, I sit down with Andrew Steakley to explore how he’s using AI agents across his restaurant brand, from hiring and marketing to inventory, menu design, websites, and SEO.

    We’re talking about moving beyond asking AI to write a caption and toward building agents with defined responsibilities, access to useful information, and clear standards for execution.

    For an independent owner, that opens up a powerful question:

    How much of your day could you reclaim if you stopped being the person who has to touch everything?

    From Another Tool to an AI Operations Team

    Restaurant owners already have plenty of software. What they need is help turning information into action.

    A sales report doesn’t solve a scheduling problem.
    An inventory count doesn’t explain every variance.
    A marketing calendar doesn’t execute itself.

    This conversation explores how AI agents can help connect those pieces—and what it takes to keep the owner in command.

    The opportunity reaches across the business:

    • Hiring: Supporting recruiting, applicant communication, and interview scheduling.
    • Marketing: Creating consistent content and campaigns that reflect your brand.
    • Inventory: Helping identify purchasing issues, waste, and cost changes.
    • Menu design: Bringing costs, popularity, and profitability into the conversation.
    • Websites and SEO: Keeping your digital presence working to help guests find you.
    • Owner visibility: Organizing information so you can see what needs attention and make decisions.
    What Does the Owner Still Own?

    An AI agent needs direction, standards, and accountability.

    Working around the clock doesn’t guarantee that it gets everything right. The owner still needs to decide what an agent can access, what it can do, and what requires approval.

    That makes leadership more valuable.

    Your standards.
    Your judgment.
    Your culture.
    Your responsibility for the guest experience.

    The goal is to give your human team more room to deliver hospitality—and give you more room to lead.

    The Future Restaurant Starts With a Different Owner

    Imagine starting your morning with a briefing instead of a scavenger hunt.

    You can see the issues that need attention.
    The work that has been prepared.
    The decisions waiting for approval.

    You spend less time chasing information and more time acting on it.

    That is the future worth building: a restaurant where the owner has the information and support to work ON the business, instead of spending every waking hour buried IN it.

    Listen to Episode 187 — The AI Restaurant is HERE with Andrew Steakley.

    Stop Being the Night-Shift Chatbot

    Before we wrap, I want to leave you with something.

    Most independent owners aren’t losing to bad food. They’re losing to the night shift.

    The emails.
    The ordering.
    The schedules.
    The numbers.
    All the work that follows you home and keeps you working long after the doors close.

    That’s why I built Grok Bot Haus.

    It’s a custom AI operations team built for your restaurant: agents designed to watch your prime cost, draft your schedules and orders, help keep your training and food safety tracking on course, draft responses to reviews, and hand you a morning briefing.

    You stay in command. You approve what goes out.

    Your people can focus on people. Your agents can keep working on the tasks that pull you away from leading the business.

    It’s a team that never sleeps, working for you.

    Setup takes one to two weeks, and I’m doing it with owners who want their life back.

    If that’s you, go to GrokBotHaus.com

    Grok Bot Haus. Stop using AI as a chatbot and unleash it’s power to build your profits!
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    1 時間 10 分
  • Episode 186 – Stop Chasing Food Cost Percentage with Bo Bryant

    Episode 186 – Stop Chasing Food Cost Percentage with Bo Bryant
    2026/09/11
    Stop Chasing Food-Cost Percentage: The Metrics and Negotiations That Actually Protect Profit with Bo Bryant The Restaurant Coach® Podcast — Episode 186 Most independent restaurant owners know their food-cost percentage. Far fewer understand what that percentage is actually telling them. A restaurant can report a “good” food-cost percentage while quietly losing thousands of dollars through poor purchasing, inaccurate recipes, overportioning, waste, theft, substitutions, invoice errors, and weak distributor agreements. The percentage is not the diagnosis. It is only the first symptom. In Episode 186 of The Restaurant Coach® Podcast, I sit down with food-cost and broadline foodservice expert Bo Bryant for a results-focused conversation about the numbers restaurant owners chase, the metrics they overlook, and how to negotiate with a foodservice distributor from a position of knowledge. Because asking your sales representative for a better price is not a purchasing strategy. And believing that 30% is automatically a “good” food cost is not financial control. Why Your Food-Cost Percentage Is Not Enough One of the biggest mistakes independent restaurant owners make is evaluating food cost as a single percentage. Context matters. Your concept matters. Your menu mix matters. Your contribution margins matter. Most importantly, the difference between your theoretical and actual food cost matters. Theoretical food cost tells you what your food should have cost based on what you sold, your recipes, portions, and current ingredient prices. Actual food cost tells you what you really spent. The gap between those two numbers is where the truth lives. That gap can expose: OverportioningWaste and spoilageUnauthorized foodRecipe inconsistencyReceiving errorsInvoice mistakesTheftIncorrect yieldsUntracked substitutionsPoor inventory practices Inside the TRC Method, we use the Theoretical Plus Two Rule. Your actual food cost should generally remain within approximately two percentage points of theoretical food cost. When that variance grows wider, you do not simply have a food-cost problem. You have an execution problem. Are You Negotiating—or Just Asking for a Discount? Bo and I also dig into one of the most misunderstood areas of restaurant profitability: broadline foodservice negotiations. Most owners look at the price printed beside each item. That is only part of the deal. A true broadline negotiation may include: Cost-plus structuresFixed markupsDeviated pricingManufacturer rebatesFreight and fuel surchargesDelivery minimumsContract termsProduct substitutionsPack-size changesService expectationsPrice-verification proceduresCategory commitments A sales representative might offer a lower price on several highly visible products while margin is recovered elsewhere in your order guide. That is why you cannot negotiate effectively using feelings, loyalty, or a handshake. You need purchasing history. You need product specifications. You need usage reports. You need delivered-cost comparisons. You need a method for verifying that the promised savings reached your invoices. If you do not know your numbers before the negotiation, you are not negotiating. You are asking the person across the table to decide what is fair. What You Will Learn in Episode 186 Bo and I discuss: Why a food-cost percentage without context can be dangerously misleadingThe difference between theoretical and actual food costWhere to investigate when food-cost dollars start disappearingWhy high food-cost items are not automatically unprofitableThe daily and weekly metrics every owner should monitorHow to prepare for a broadline distributor negotiationThe purchasing data that gives independent restaurants leverageThe hidden costs that can erase an apparent discountWhen vendor consolidation helps—and when it creates dangerous dependencyHow to measure whether a new distributor agreement produced real savingsThe food-cost metrics owners chase incorrectlyThe actions restaurant owners can take immediately to regain control This episode is not about squeezing pennies out of every plate. It is about building a cost-control system that exposes reality and produces measurable action. Because food does not become expensive only when the distributor raises the price. It becomes expensive every time your restaurant fails to control what happens after that product enters the building. See Bo Bryant at the 2026 Restaurant Success Summit Bo will take this conversation even deeper at the 2026 Restaurant Success Summit, happening October 19–21 in Scottsdale, Arizona. During his presentation, Bo will challenge the traditional food-cost metrics restaurant owners have been taught to chase and reveal what they should be measuring instead. If you own an independent restaurant and want stronger margins, smarter purchasing decisions, and greater control over your food-cost dollars, you need to be in that room. Listen to Episode 186 of The Restaurant Coach® ...
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    1 時間 16 分
  • Episode 185- Building an Empire with Lisa Gasparian

    Episode 185- Building an Empire with Lisa Gasparian
    2026/08/29
    Building an Empire with Lisa Gasparian: How She Turned a Crisis into a Multi-Million Dollar Brand What do you do when everything you’ve built gets turned upside down? You build something even bigger. In this episode of The Restaurant Coach Podcast, Donald Burns sits down with entrepreneur and restaurateur Lisa Gasparian, founder of Cafe Cremerie, to share the remarkable story of how she transformed one of the most difficult seasons of her career into the foundation of a thriving multi-million-dollar café brand. Like so many operators, Lisa watched the restaurant landscape change dramatically during COVID. The business she had invested years building was no longer the business she wanted to own. Instead of clinging to what was, she made the difficult decision to start over. That decision led to the birth of Cafe Cremerie—a brand built with intention, systems, leadership, and a vision that extends far beyond a single location. This isn’t just another success story. It’s a masterclass in resilience, reinvention, and what it really takes to build a restaurant business that can scale. Throughout the conversation, Lisa shares the lessons she learned while navigating uncertainty, building a brand from the ground up, creating a culture people want to be part of, and making decisions that position her company for long-term growth instead of short-term survival. She also opens up about something many successful entrepreneurs rarely discuss: the importance of having a coach. Lisa explains how implementing The Restaurant Coach® (TRC) Method helped reshape the way she thinks as a business owner, gave her greater clarity as a leader, and provided the accountability and strategic perspective needed to build the company she envisioned. As she says during the interview, having an experienced coach in her corner became one of the foundational pieces behind the business she’s building today. In This Episode You’ll Learn: How Lisa rebuilt her career after COVID changed everythingThe mindset required to walk away from the past and start overWhy building a brand is different than simply opening a restaurantThe biggest leadership lessons learned while growing Cafe CremerieHow systems create freedom and scalabilityWhy culture must be built intentionally from day oneThe importance of making decisions like an owner instead of an operatorHow coaching accelerated Lisa’s personal and professional growthThe role the TRC Method played in helping build a scalable restaurant companyWhat it really takes to create a restaurant brand designed for long-term success Key Takeaway Restaurants are built by operators. Empires are built by owners. Lisa’s story is proof that setbacks don’t have to become permanent. When you’re willing to change your thinking, raise your standards, and build systems that support your vision, adversity can become the catalyst for something far greater than you originally imagined. Quote of the Episode “Sometimes losing the business you thought you wanted is exactly what creates the opportunity to build the business you were meant to own.” About Lisa Gasparian Lisa Gasparian is the founder of Cafe Cremerie, one of Chicago’s fastest-growing café concepts. After navigating the challenges brought on by the pandemic, she chose to build a new brand centered on exceptional guest experiences, operational excellence, and scalable systems. Today, Cafe Cremerie continues to expand while staying true to the values that inspired its creation—proof that resilience, vision, and disciplined execution can transform even the toughest circumstances into extraordinary opportunities. Connect with Lisa Gasparian Follow Cafe Cremerie’s journey and learn more about the brand by connecting with Lisa and her team on social media and visiting their website: Cafe Cremerie Ready to Build Your Own Restaurant Empire? Every successful restaurant owner reaches a point where working harder is no longer the answer. The next level requires better thinking. Better leadership. Better systems. That’s exactly what The Restaurant Coach® helps independent restaurant owners build. If you’re ready to stop surviving and start building a restaurant that creates freedom, profitability, and long-term wealth, apply for a complimentary Profit Rescue Call today. Learn more at: TheRestaurantCoach.com Subscribe to The Restaurant Coach Podcast Every week, Donald Burns brings you conversations, strategies, and real-world coaching designed specifically for independent restaurant owners who refuse to settle for average. If you enjoyed this episode: Subscribe to the podcast.Leave a review.Share this episode with another restaurant owner who needs to hear Lisa’s story. Remember… All business problems are people problems…and coaching fixes the people problems. BOOK YOUR PROFIT RESCUE CALL HERE!
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    48 分
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