Restaurant Leadership Podcast: The Show for Multi-Unit Operators Ready to Scale

123: What Behavior are You Tolerating, and at What Cost?

The quickest way to weaken a restaurant isn’t a bad week of sales, it’s the quiet decision to tolerate what you know needs to change. We start with a real quarterly plann

122: Hire, Coach, and Keep the Right Leaders

Turnover after the holidays can feel like a punch to the gut, especially when it hits key leaders and you’re already tired from the busiest shifts of the year. We step ba

121: From Chaos to Choice - Lead with Presence

Running multiple restaurants can turn you into a full-time decision machine, answering everyone’s questions while your own focus gets shattered into a hundred pieces. Tha

120: How to Negotiate Your Salary

What if you're leaving half a million dollars on the table over your career — and don't even realize it? Coach to CEOs and law firm leaders, Katy Goshtasbi reve

119: How to Deliver an Exceptional Dining Experience in Today's Market

You can feel it when a restaurant cares, and you can feel it even sooner when it doesn’t. I took a trip to Santa Fe and had a dining experience that stopped me in my trac

118: Stop Saying Yes, Start Leading

The people pleaser saboteur is one of the most common — and most costly — patterns in hospitality leadership. In this episode, we break down why saying yes to everything

117: Succession Planning

Guests: Jeff Keesel (Outgoing CEO, Restaurant Technologies) & Alyssa Partee (Incoming CEO, Restaurant Technologies) Episode Summary This episode tackles one of the most

116: How to Grow a Successful Consulting Business

Ever hit that five-year itch wondering what's next after restaurants? You're not alone. In this episode, I sit down with Jim Taylor, founder of Benchmark 60 an

114: Stop Repeating the Same Meeting

Your manager meeting keeps circling the same issues because nobody leaves with a real commitment that can be measured, owned, and finished. We tackle one of the most expe

113: How Leadership Alignment Makes Scaling Possible

If you co-own a restaurant group, try one question today: “What does success look like in three years?” If you’re not 100% sure your partner would answer the same way, yo

112: Turn Reactive Operators into Intentional CEOs

Most multi-unit restaurant operators don’t have a growth problem, they have a focus problem. When your leadership team doesn’t know what matters most for the next 90 days

111: Danny Meyer

I walked into a talk with Danny Meyer expecting a few good notes on hospitality, and walked out with four leadership reminders I’m still thinking about as a restaurant co

110: The $75,000 Mistake You’re Making

Ever wonder why “Everything’s fine” keeps blowing up into last-minute fires? We dig into the uncomfortable truth: avoiding one-on-ones quietly drains profit, trust, and t

109: Breaking The Bottleneck

Ever felt that uneasy pull that says there’s more growth on the table, but you don’t have the energy or structure to reach it? We’ve been there. This week we share a pivo

108: Turn No‑Shows Into Reliable Teams

Peak season is here and the schedule is bleeding. We sit down with leadership and customer service expert Michelle Pascoe to unpack why restaurants are seeing more call‑o

107: Hire, Coach, and Keep the Right Leaders

Growth shouldn’t require living at the restaurant or gambling on every new hire. We dig into a clear, repeatable way to hire leaders who fit your multi‑unit reality, coac

106: Turn a Callout Crisis into a Profitable Operation

Here is my calendar link so you can book time with me: Book a Call with Christin We break down how fear of callouts can lead to costly overstaffing and how chronic callo

105: From Chaos To Choice: Lead With Presence

We coach Brandon Sharp, owner of three restaurants in Chapel Hill, through the tension between being everywhere at once and showing up with presence that develops his lea

104: Curiosity Creates Hospitality, Connection Beats Checklists

Guests don’t come to a full‑service restaurant for a transaction; they come hoping to feel something. We dig into how to deliver that feeling on purpose through connected

103: From Scarcity To Service: Mindset Tools for Restaurant Leaders

A new executive chef gets thrown into the deep end: understaffed, undertrained, and staring down six tough weeks. We use that moment to unpack a bigger question every ope