John Buchanan joined Chicago based-Lettuce Entertain You Enterprises 42 years ago, and his continuing respect for the organization assures him he made a good choice. In his successful career with the 120 unit restaurant group, he progressed from init management to systems development to establishing the company's Human Resource department, and then creating the Lettuce Entertain You Consulting company.Says John " Over time, operating rules and regulations may change along with consumer trends; however, a corporate culture based on the importance of fairness and purpose doesn't." While people may first visit restaurants for the food, they tend to return because the company has paid attention to staff selection, training and ongoing development. Its a people business after all.John is bullish on today's independent restaurant market, and feels operators can set themselves apart with passion, creativity and adaptability. Through years of consulting, he has found that many concept founders do not become the best leaders; however, John feels that as long as owners remain open to professional development, they can be coached. In his office hangs a sign with the message:"Think you can? Think you can't? Either way you are right."

Corner Booth Podcast

Episode 16: John Buchanan

Restaurant industry veteran Gary Adair had no way of knowing the part-time job he took at a local steakhouse 40 years ago would lead him down a path to a stellar career. Gary is the successful owner-operator of multiple casual dining concepts in Houston, who works with his children to whom he has instilled the family business culture of teamwork and focus on the guests experience."Trust your people, but put your faith in your systems" says Gary, who has remained loyal to his deliberate approach to business forged when he opened his first restaurant, Skeeter's, which Gary coins a neighborhood "Burger Joint" that fulfilled his desire to create a fun family concept. In spite of Skeeter's initial success, Gary did not rush into expansion. Instead, he maintained his commitment to developing his leadership team and fine tuning his systems before launching a second location.In this episode, Gary discusses the challenges of operating multiple concepts, and how to leverage current technology and operational systems to create consistency while maintaining individual brand identity. He also walks listeners through how to expand your restaurant business via methodical acquisition, as he did with his purchase of a well-established multi-unit Mexican restaurant concept.

Episode 15: Gary Adair

In this episode, Mike Shine, owner of Frank's American Revival, shares his storied restaurant career and decades of successful operations and consulting experience. Listen in to hear his views on unit management's best practices, how to use technology to streamline operations, and generate weekly reports that keep you on top of your business.Mike began his restaurant management career as a young man at Sirloin Stockade, and American family-style-all-you-can eat buffet steakhouse. This led him to a ground floor opportunity with Godfather's Pizza. After successfully opening 45 locations in Texas and Oklahoma, Mike began assisting other franchisee's with their operations, launching an exciting 20-year consulting career. He has assisted many independent restaurant owners with opening, operations and expansion, development of commissary kitchens, and preparing restaurant product lines for retail sales.Mike is a former president of the Texas Restaurant Association. He believes in the value of an active State Restaurant Association membership, and explains how the industry networking it affords can boost your success

Episode 14: Mike Shine

From behind the counter of his downtown deli, Berge Simonian saw the growing line of returning health-conscious guests and became convinced a fast-casual concept offering fresh consumer-customizable salads and healthy branded dressings could be expanded nationally. Berge opened the first Salata in 2005, and soon engaged the services of a restaurant franchise attorney and operations specialist to assist with its expansion. In this episode, Berge discusses franchising as a growth strategy for the independent restaurant operator. He explains why it is important occasionally to "apply the brakes" on rapid expansion to ensure smooth operations and consistent quality. Today, 15 years later and 90 units strong, Salata is focused on the current industry challenges of labor and market penetration, while eyeing expansion opportunities in airports, campuses, and other non-traditional locations. Berge shares his story!

Episode 13: Berge Simonian

In 1975, with the help of two friends and $18,000.00, Arthur Gordon moved into a building in Raleigh, NC to open his dream restaurant, Irregardless Cafe, the first vegetarian restaurant in the region. In this episode, we learn how Arthur led with passion and followed his bliss to create this highly successful single-unit concept. He shares his approach to managing staff that has led to 30 years’ continuous employment for a number of his staff, and respect in the community. After a fire in 1994 closed the cafe for nearly a year, Arthur kept on payroll a significant number of staff, who agreed to volunteer their time at a local nonprofit. Irregardless Cafe has maintained its plant-based menu while accommodating all guests by also offering selected non-vegetarian items. After selling his restaurant last year, Arthur continues to follow his bliss by keeping a hand in hospitality and serving Raleigh from his Well Fed Community Garden.

Episode 12: Arthur Gordon

Shawn worked at his grandfathers breakfast restaurant in his teens. Later he read the proverbial writing on the wall and realized the restaurant business was a better fit for him than law school. In this episode Shawn, explains how he leveraged RestaurantOwner.com and Restaurant Startup & Growth magazine to compliment his own marketing savvy and create his winning concept. Cali Comfort is a popular Southern California family-friendly BBQ sports-themed restaurant with catering and special events. His guests are undoubtedly happy he chose the restaurant business over the practice of law. We sure are!

Episode 11: Shawn Walchef

Russell Ybarra says "I must have been born with a taco in my hand." He started working at his family's restaurant at a young age, where his father taught him the importance of quality and how operating a central kitchen can help maintain consistency. In 1993, Russell gambled on a a risky location (where four previous concepts had failed) to open his first Gringo's Mexican Kitchen. In this episode, Russell shares the story behind his business' core values,and how creating a "community" of key staff paved the way for his successful 20 unit company.

Episode 10: Russell Ybarra

Assuming the reins of a successful BBQ restaurant concept from his father was just a start for Levi Goode.Staying true to family values while listening to the ever changing marketplace, helped Levi expand Goode Co. BBQ and create successful Seafood and Mexican Cantina concepts. Listen as he shares his story...discusses the challenges of operating an established 40 year old company and the advantages of commissary production.

Episode 9: Levi Goode

After a successful career with Dell computer in Austin Texas, Lee and Tracey Gwinn moved their family back home to Alexandria Louisiana and purchased a small neighborhood restaurant from a friend. With no previous experience, Lee became a quick student of the business while working to manage the daily operation. Lee moved his concept "Spirits" into a much larger freestanding space increasing revenue by 33%! Listen as he discusses his approach to management, team building, community marketing and maintaining relevancy in a competitive environment.

Episode 8: Lee Gwinn

Doug Brooks joined Chili's Bar & Grill when there were only two units. In this episode, he shares his inspiring story of how he rose from manager trainee to president to CEO of multinational Brinker International, Inc. In his brilliant career, Doug has developed successful restaurant industry leaders and has managed many well-known brands. He presents his views on the ever-changing marketplace, the challenges facing the industry, and the advantages of being an independent concept. He also shares his thoughts on how Chili's, in its original concept, would be successful today.

Episode 7: Doug Brooks

Geologist-turned-successful restaurant entrepreneur, Tracy teamed with her husband, Jame Beard award recipient, Hugo Ortega to launch and operate Backstreet Cafe, Hugo's, Caracol, and Xochi. Tracy tells the story of her concepts’ development and growth, and her approach to managing people and maintaining a successful brand. With 36 years in the business, Tracy explains how her concepts remain relevant in an ever-changing marketplace.

Episode 6 : Tracy Vaught

Johnny Carrabba, creator of Carrabba's Italian Grill, Grace's and Mia's is a tremendous restaurant industry success story! Listen as he discusses his early days, Carrabba's concept development, working with family, and setting the foundation for expansion. Johnny tells us why after partnering with a national public company he chose to become an independent operator again. Johnny shares his steps for management and staff retention, maintaining product quality and consistency in operations. 

Episode 5: Johnny Carrabba

Chris tells his personal story of restaurant experience, including how he switched from years working with a full-service national casual chain to developing his own concept and becoming a successful independent restaurant owner. He shares his thoughts on the challenges facing today's independent operators and explains why he chose franchising as his vehicle for growth.

Episode 4: Chris O'Donnell

Philipp Sitter shares his story of how serving beer with homemade sausage to guests at his father's car wash formed the foundation for their initial beer garden concept! Today, while not yet 30... he operates his award-winning Kings Beirhaus along with his new breakfast-lunch creation, Egghaus Gourmet.

Episode 3: Philipp Sitter

Learn how a love for Texas and Louisiana cuisine, and a little budget turned into a small  Po-boy, Gumbo and Beer cafe. Brooks tells us the steps he took that made BB’s Cafe the ten unit full menu casual restaurant company it is today. Listen to how people, product and procedures created a winning formula for him.

Episode 2: Brooks Bassler

Candid Conversations with Today's Restaurant Entrepreneurs

hubhopper

Corner Booth Podcast

hubhopper