Good help isn't hard to find. Your hiring system is broken. In this episode, Greg and Spiro dig into the first and most overlooked piece of building a real culture: who you let through the door in the first place.

They break down why most restaurants hire reactively, waiting until a shift is uncovered, then grabbing whatever body is available, and how that one habit quietly destroys culture before it ever has a chance to take hold. Greg shares the story of a 16-year-old with zero restaurant experience who ended up becoming one of the best hires of his career (and brought his sister and best friend along with him), plus the flip side: the toxic, high-performing team member who taught the whole staff that results matter more than how you treat people.

They get tactical: how to write job ads that filter for culture instead of resumes, why "always be hiring" should be the default mindset, how to build interview questions that actually reveal fit, and why working interviews (yes, even for hosts and bussers) can save you from a costly bad hire. The takeaway: skill can be taught, culture can't be installed after the fact, and there are no exceptions for rock star performers who don't fit.

In this episode:

• Why hiring for resume over culture keeps restaurants stuck in the same cycle
• The "always be hiring" mindset and why waiting until you're desperate backfires
• How to write job postings that attract the right people and repel the wrong ones
• Building interview questions around core values, not just experience
• Why working interviews are one of the most underused tools in hiring
• The real cost of keeping a toxic high performer on the team
• Why culture standards have to be non-negotiable at every level, top to bottom

If you've ever hired someone who looked great on paper and turned out to be a disaster, or passed on a raw, inexperienced hire who ended up being a star, this episode is about building a system that gets that call right more often.

What's your culture non-negotiable? Greg and Spiro want to hear it.

🎧 Catch every episode of Ride or Die at gphospitalitypartners.com/podcast, or subscribe on Apple Podcasts, Spotify, YouTube, and Amazon Music so you never miss one.

📈 Ready to build a ride-or-die team from the ground up? Learn about Greg's Leadership Circle: gphospitalitypartners.com/leadership-circle

📖 Grab Greg's book, Loyal AF: How to Build a Ride or Die Team That Grows Sales, Wows Guests, and Never Leaves: gphospitalitypartners.com/books

#RestaurantIndustry #RideOrDiePodcast #RestaurantCulture #RestaurantHiring #RestaurantLeadership #HospitalityIndustry #TeamBuilding

Uber Eats. DoorDash. Grubhub. Ask most restaurant owners about third-party delivery and you'll hear the same word: plague. In this episode, Greg puts Spiro (who runs a company that manages third-party delivery for restaurant brands) in the hot seat to challenge that narrative head-on.

Spiro doesn't let the platforms off the hook, restaurants aren't the customer, onboarding is poor, and support is genuinely broken. But he makes the case that most operators are stuck in a victim mindset that's costing them real opportunity. They break down exactly how that infamous 30% fee breaks down (platform fee, processing, and delivery cost), why running your own delivery service is often more expensive than people assume, and why third-party platforms might be the highest-ROI marketing channel most restaurants are ignoring, because you're advertising to a customer who's already hungry and ready to order.

Greg shares a real example: a client running three restaurants with 67% of sales coming through DoorDash, still posting a 24.5% net profit margin. The difference isn't the platform. It's the strategy.

In this episode:

• Why the average third-party user orders 5-7 times a week, and why that's your customer whether you like it or not
• The real fee breakdown: platform fee, processing, and delivery cost explained
• Why visibility (and landing in that top 11 search results) depends on your execution, not luck
• How to set up your third-party menu correctly: photos, descriptions, item order, and smart upsells
• Why promos work better on third-party than on Meta or Google ads
• Using third-party data to spot operational issues that are also hurting your in-house business
• The industry's explosive growth: from $85 billion in 2023 to a projected $200+ billion by 2030

Whether you see third-party delivery as a necessary evil or an untapped growth channel, this episode makes the case that your results depend far more on your strategy than on the platform itself.

Agree? Disagree? Greg and Spiro want to hear it in the comments.

🎧 Catch every episode of Ride or Die at gphospitalitypartners.com/podcast, or subscribe on Apple Podcasts, Spotify, YouTube, and Amazon Music so you never miss one.

📈 Ready to turn third-party delivery into a growth engine instead of a drain? Learn about Greg's Leadership Circle: gphospitalitypartners.com/leadership-circle

📖 Grab Greg's books: gphospitalitypartners.com/books

#RestaurantIndustry #RideOrDiePodcast #ThirdPartyDelivery #UberEats #DoorDash #RestaurantMarketing #HospitalityIndustry

Greg puts Spiro on the spot with a question every operator should be asking: what would it feel like to cut your menu by 30%? Panic? Relief? That reaction alone tells you something.

In this episode, Greg and Spiro dig into menu bloat and why so many restaurants are carrying dead weight without knowing it. They break down why pulling your product mix (P-Mix) isn't optional, how to stop being fooled by big monthly sales numbers that look great until you break them down by day, and why that "steady seller" might actually be costing you money in prep time, shelf space, and training hours. They also get into the hidden cost of over-engineered menu items (Greg's ten-ingredient salad story), why simplifying doesn't mean sacrificing creativity, and how brands like Raising Cane's and Chipotle win by staying lean and letting customization do the heavy lifting instead of a bloated menu.

In this episode:

• Why "we sold 100 last month" can still mean an item needs to go
• The real cost of menu bloat: labor, prep, shelf space, and training
• How to use your P-Mix as a weekly tool, not a once-a-year afterthought
• Reducing steps in a dish's life cycle (not just cutting items) to save labor and improve consistency
• Why lean menus with smart customization outperform sprawling ones
• Using vendor resources and collabs to reinvigorate your menu without adding bloat back
• A simple starting point: if you can't find at least 10% of your menu to cut, that's a red flag

Whether you're running six items or sixty, this episode is a challenge to actually look at your P-Mix, get honest about what's working, and stop keeping dead menu items around out of habit or ego.

Pull your P-Mix today. What did you find? Greg and Spiro want to hear it.

🎧 Catch every episode of Ride or Die at gphospitalitypartners.com/podcast, or subscribe on Apple Podcasts, Spotify, YouTube, and Amazon Music so you never miss one.

📈 Ready to build a leaner, more profitable operation? Learn about Greg's Leadership Circle: gphospitalitypartners.com/leadership-circle

📖 Grab Greg's books: gphospitalitypartners.com/books

#RestaurantIndustry #RideOrDiePodcast #MenuEngineering #RestaurantOperators #RestaurantMargins #HospitalityIndustry #PMix