Restaurant Misfits

Send us Fan MailGet practical restaurant management advice from the Restaurant Misfits podcast. Learn how to navigate the industry effectively.This episode features a candid discussion between two industry professionals. They break down the realities of running a food service business, focusing on the day-to-day operations and strategic decisions that impact your bottom line. Whether you are scaling your kitchen or refining your service flow, this conversation provides honest insight into what it takes to succeed.By examining current restaurant industry trends, you can better identify where to focus your resources. We discuss how to balance hardware and software needs with the human element of hospitality to keep your business running smoothly.Subscribe for weekly restaurant management tips, and comment below with your biggest challenge in the kitchen.

Send us Fan MailThis episode features a roundtable discussion focused on the realities of running a food service business. We examine the dynamics of effective team dialogue and how to manage the day-to-day challenges that arise in a busy kitchen or dining room. Whether you are struggling with staff coordination or just looking for new perspectives on leadership, these insights provide practical ways to refine your approach.We break down the specific interactions between team members to highlight what works and what causes friction. By analyzing these real-world discussions, you can identify better ways to handle restaurant operations and foster a more collaborative culture among your own staff. Use these takeaways to streamline your management style and create a more cohesive environment for your team.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/ytWatch the latest Restaurant Misfits conversation to improve your restaurant operations and team communication strategies.

Send us Fan MailIn this episode, we sit down with Melissa to discuss the nuances of running a venue outside the corporate playbook. We explore the unfiltered truth behind the decisions that keep a business afloat and the lessons learned from the front lines of the industry. This conversation is essential for independent restaurant owners looking to carve out their own path.Whether you are managing staff or refining your guest experience, understanding these operational challenges is vital for long-term survival. We focus on the practical steps you can take to build a brand that reflects your personal vision rather than just following industry trends.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/ytImprove your restaurant management strategy by hearing from those navigating the daily realities of the hospitality business.

Send us Fan MailIn this episode, we sit down to discuss the realities of the restaurant industry from an unconventional perspective. Whether you are struggling with standard operational norms or looking to build a brand that stands apart from the competition, this conversation offers an honest look at what it takes to succeed on your own terms.We break down the strategies that define effective restaurant management for those who prefer to challenge the status quo rather than follow the crowd. By embracing your specific identity, you can create a more authentic guest experience that builds lasting loyalty.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/ytAre you one of the restaurant misfits? We explore the unique challenges of running a business when you don't fit the mold.

Send us Fan Mail🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/ytJoin us for a restaurant management podcast interview with Cherryh Cansler. See how industry leaders tackle daily operations.In this episode of Restaurant Misfits, Cherrysh Cansler shares her perspective on the evolving restaurant industry. We discuss the practical strategies needed to keep operations running smoothly while maintaining quality standards.Whether you are just starting or looking to optimize your existing workflow, this conversation highlights the essential pillars of the hospitality business. Learn how to better align your team and focus on the metrics that truly impact your bottom line.

Send us Fan MailThis episode is different. Not only did we sit down with the man who literally brought birria from Mexico to the US — but I also did a live marketing breakdown of his business on the second half of the episode. First time we've ever done this on the show.Raul Luis is the owner of Birrieria Chalio. His family started selling birria out of their house in East LA in the 1970s (yes, the SWAT team showed up once — you'll hear that story). 50+ years later, they're running four locations, doing $4.5M/year at their Texas store alone, and are known as the kings of birria in America.We got into the real stuff — how his dad brought live goats over during the Bracero program, why they didn't have a menu for the first decade, how they figured out to steam-cook birria for 8-10 hours after the fire department shut down their traditional underground method, and the lesson from Ricardo Diaz that kept Raul up at night for three days.Then I flipped the script. I pulled up his website live, walked him through what's broken, showed him exactly why he's flying blind on his $800/mo ad spend, and reverse-engineered what it'll take to hit his $8M goal.If you own a restaurant — especially a legacy one — this is the episode.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube

Send us Fan MailIf you're a restaurant owner running ads right now, you need to hear this one before you spend another dollar.I sat down with my co-founder Jace Kovacevich — the guy actually running the ad strategy across every restaurant we work with at Dineline. $65M+ in ad spend managed. 2,500+ restaurant concepts. He's in the ad accounts every single day. This dude has seen what works and what doesn't across every category, every market, every price point.Jace gets brutally direct about what's really working in restaurant paid media right now — why boosting posts isn't a strategy, what your CPA should actually look like, and the math most operators are getting completely wrong when they try to judge if their ads are working.This isn't theory. This is the guy sitting behind the wheel of hundreds of restaurant ad accounts, telling you exactly what he sees every day.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube

Send us Fan MailThis is the episode I'll be recommending to every restaurant owner I talk to this year.I sat down with Craig Susser, founder of Craig's Restaurant in LA and Nashville. 35 years in the industry. Waiter, bartender, maitre d' for 22 years, and now one of the most respected names in fine dining. This guy has seen it all. Craig gets brutally transparent about what it actually takes to survive and scale in this business right now — margins, labor costs, the online review nightmare, what hospitality really means, and why most operators are one bad decision away from losing the regulars they worked years to build.This isn't theory. This is someone who's been in the trenches for three decades and figured out what works.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co/growth/watch/Youtube

Send us Fan MailBabak Bina didn’t just survive the restaurant industry. He bent an entire city around his vision.After landing in Boston as an immigrant, washing dishes to stay alive, he spent the next 30 years building concepts that defined the city’s dining scene. Babak talks about the moments operators never admit publicly: – The lowest point where he almost walked away – Flooding an entire dining room and owning the fallout – Reinventing concepts while everyone else plays it safe – Investing in people instead of chasing shiny ideas – The pandemic moments that could’ve erased everything – What immigrants understand about hospitality that others don’t – The belief he holds that most operators will disagree withThe market is shifting again. The operators who grow from here will be the ones who think like Babak — conviction, adaptability, and brutal honesty.This is one of the strongest interviews we’ve ever released. If you’re tired of surface-level advice, press play.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co📲 Grow your restaurant the SMART way with our proprietary restaurant software, Dishio: https://get.dish.io/🎓 Take a look at our FREE Restaurant Marketing Course: https://www.youtube.com/playlist?list=PL403WqY9pN16aGIQc02X1nXFQLg0ThWuF Follow us on Instagram for tips to grow your restaurant: https://www.instagram.com/dinelineco/

Send us Fan MailJordan Boesch didn’t wait for a better solution to manage staff schedules. He built it.He was just a kid when he saw his dad struggling to manage his team's schedule. Spreadsheets, paper, chaos—you know the drill. So what did he do?He coded a tool to help his dad out. Fast forward a few years… and that tool became 7shifts—now used by over 50,000 restaurants to manage their teams, schedules, and payroll. I sat down with Jordan on the latest episode of Restaurant Misfits and got the full story:How he scaled a side project into a restaurant tech powerhouseWhat he’s seeing across thousands of operators right nowHis take on AI, retention, labor costs—and what’s next for restaurantsThe biggest mistakes owners still make with their staffWhether you're running one location or scaling a group, this one’s packed with gold.🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co📲 Grow your restaurant the SMART way with our proprietary restaurant software, Dishio: https://get.dish.io/🎓 Take a look at our FREE Restaurant Marketing Course: https://www.youtube.com/playlist?list=PL403WqY9pN16aGIQc02X1nXFQLg0ThWuF Follow us on Instagram for tips to grow your restaurant: https://www.instagram.com/dinelineco/