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

Hosted by Christin Marvin

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Episodes

124

Latest episode

Oct 2026

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EN-US

About the show

Welcome to the Restaurant Leadership Podcast...the show for independent restaurant owners who are done surviving and ready to scale.Your host, Christin Marvin, founder of Columbine Hospitality and creator of the Independent Restaurant Framework (IRF), has spent over two decades in the industry...from line cook at 15 to managing partner by 30. She knows what it takes to build a restaurant group that runs without you in it.Each week, Christin brings you real conversations and straight talk on the three things that actually move the needle in a multi-unit restaurant group: People, Process, and Profit.This podcast is for you if you're ready to stop putting out fires and start building a business that scales with intention.This podcast will help you answer:How do I build a leadership team I can actually trust?How do I create systems that run without me?How do I scale to multiple locations without burning out?How do I increase profitability as I grow?How do I go from operator to CEO?Grab your copy of Multi-Unit Mastery at irfbook.com and follow Columbine Hospitality on LinkedIn.Voice Over, Mixing and Mastering Credits:L. Connor Voice - LConnorvoice@gmail.comLconnorvoice.comArtwork by Solstice Photography, Tucson, AZ. https://solsticephotography70.pixieset.com/

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60 recent

October 12, 2026Episode 12536 min

125: Build A Profitable Non-Alcoholic Beverage Program - with Dana Bonelli

Non-alcoholic drinks stopped being a “nice to have” and started becoming a measurable profit lever. We sit down again with Dana Bonelli to pressure-test what’s changed since 2024, what’s accelerating right now, and what restaurant operators should do next if they want their beverage program to keep up with how guests actually order. Dana brings the hard numbers: adult non-alcoholic has crossed $1B in US revenue and forecasts are pointing toward $4B by the end of 2027. We unpack what that means for menu strategy, from the continued dominance of non-alcoholic beer to the surge in ready-to-drink non-alcoholic cocktails, non-alcoholic spirits, and rapidly improving non-alcoholic wine. We also dig into functional beverages as the innovation edge, especially functional RTDs with complex flavor profiles that don’t just imitate traditional drinks. The most useful operational takeaway is how “mixing” is now normal. Dana shares the stat that 94% of people who buy adult non-alcoholic also drink alcohol, which explains why guests toggle between NA, low ABV, and full-strength cocktails in the same meal. We talk labor realities, when packaged NA makes sense, how single-serve reduces waste, and why glassware, ice, and garnish matter if you want guests to happily pay premium prices. We close with the bigger forces shaping demand: wellness culture, wearable tech, transparency around calories, GLP-1 medications, and what Europe signals about where the US is headed. If you’re building a modern non-alcoholic beverage program or redesigning a low ABV menu, you’ll leave with clear next steps. Subscribe, share this with an operator friend, and leave a review with your biggest NA win or challenge. Listen to Our First Conversation with Dana Here: Apple Podcasts: https://podcasts.apple.com/us/podcast/55-the-future-of-non-alcoholic-hospitality/id1711679834?i=1000670372209 Spotify: https://open.spotify.com/episode/2yzEhwE8igo47I0p9MMhOA?si=c4c810e6534c403f Buzzsprout: https://www.buzzsprout.com/2220802/episodes/15787499 P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

September 28, 2026Episode 12426 min

124: Sober and Still in It - 5 Years Without a Drink in an Industry Built on One

I didn’t plan to get emotional talking about sobriety, but one question on a recent guest interview hit me right in the chest: what was the hardest part about deciding to stop drinking? Five years later, my answer is clear. It wasn’t the alcohol itself. It was grieving the life I’d built around it, the image of success I thought I wanted, and the community I assumed I couldn’t replace. I walk through how alcohol becomes “normal” in restaurant life and hospitality culture, from wine education and cocktail training to happy hours, late-night decompression, and the constant accessibility that comes with the industry. I share what the first year looked like in real terms: learning how to say I don’t drink, planning ahead for non-alcoholic options, and facing the anger and shame that I hadn’t processed yet. Then we fast-forward to what sobriety gave me back: steady energy, better emotional control, fitness goals that keep expanding, a rebuilt community, a simpler relationship with money, and a deeper sense of presence in my work and relationships. If any part of this resonates, share it with a leader who needs it, subscribe so you don’t miss what’s next, and leave a review so more restaurant owners can find the show. What’s one thing in your life that’s draining your energy right now? Here are Links to the Communities that Continue to Uplift Me: Colorado Restaurant Association Women in Hospitality Leadership Intensive (for EatDenver members) P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

September 14, 2026Episode 12318 min

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 planning story where an owner does something rare: he names the negativity; eye rolls, and the “why it won’t work” energy he’s been allowing on his leadership team. That moment opens up a bigger conversation about restaurant culture, accountability, and why “convenient” tolerance always comes with a cost. From there, we break it down by role. For restaurant owners, we challenge the habits that set the tone during service, especially the temptation to jump back into day-to-day operations as the “fast fix.” For directors of operations, we talk about how people-pleasing and overwhelm can quietly erase standards, and why a system like a recurring walkthrough checklist creates alignment without making it personal. For general managers, we get concrete about restaurant management realities: keeping a high performer who is corrosive, letting sidework slide, avoiding conflict, and even tolerating small time and attendance issues that turn into real labor cost bleed. If you lead a multi-unit restaurant group or you’re building toward one, you’ll walk away with a sharper lens for leadership development and a simple challenge: pick one behavior you’re tolerating and do something about it this week. If this helps, subscribe, share it with a fellow operator, and leave a review so more restaurant leaders can find it. P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

August 31, 2026Episode 12218 min

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 back and look at the real issue most restaurant operators miss: hiring without a clear, measurable definition of what “the right person” actually is. When your managers rely on instinct instead of standards, you get inconsistent execution, weak ownership, and a constant stream of questions that drag you back into day-to-day firefighting. Then we get tactical: how to design values, test them against current operations, roll them out with your team, and turn them into core value interview questions, job descriptions, one-on-ones, and performance reviews. We also cover the nuance of coaching through tough personal seasons while still holding standards, plus how often to revisit values as your business evolves. If you want a hiring and coaching system that scales and keeps great leaders longer, subscribe, share this with another operator, and leave a review so more restaurant owners can find it. P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

August 17, 2026Episode 12147 min

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. That’s exactly where Brandon Sharp finds himself as the owner of three Chapel Hill restaurants, and it’s why this coaching conversation gets so real so fast: he wants to stay present with his managers and guests, lead like a CEO, and still protect the parts of the work that bring him joy. The biggest takeaway is a clear trade-off every multi-unit restaurant owner eventually faces: you cannot be responsible for key kitchen shifts and also build the systems, delegation habits, and leadership bench that scaling requires. Brandon leaves with a plan to align his executive team, protect presence, and model letting go so long-tenured managers stay engaged and empowered. If you’re working on restaurant leadership, delegation, team accountability, and scaling without burnout, subscribe, share this with an operator friend, and leave a quick rating and review. What’s one responsibility you need to let go of next? P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

August 3, 2026Episode 12049 min

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 reveals the hidden patterns keeping women from owning their value and teaches you exactly how to ask for what you're worth. IN THIS EPISODE YOU'LL LEARN: Why leading with gratitude instead of data costs you money — and the two-sentence formula for asking for a raise. How to negotiate an offer letter without letting your nervous system hijack the conversation. Why owning your feminine energy is a strategic advantage, not a liability. Get the book — Multiunit Mastery: www.irfbook.com Connect + learn more: www.columbinehospitality.com Workshop Resource: Katy's live Apology Tax Workshop is August 29th in San Diego (limited to 10 women). Contact her directly at katy@purisconsulting.com for a complimentary 60-minute coaching session to see if it's a fit. P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

July 20, 2026Episode 11932 min

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 tracks, not because of flashy gimmicks, but because every touchpoint was intentional. From a single phone call that offered me options and made me feel welcome, to a dining room designed with purpose and comfort, the team proved that excellence is built long before the first bite. If you want a clear, trainable playbook for guest experience and restaurant leadership, hit play, share this with your team, and leave a review so more operators can find it. What’s the one touchpoint in your restaurant you want to improve first? P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

July 6, 2026Episode 11820 min

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 is burning you out, what boundaries actually look like at every level of your organization, and how to start protecting your time and your team today. IN THIS EPISODE YOU'LL LEARN: The people pleaser saboteur thrives in hospitality — and it's costing you in burnout, turnover, and inconsistent culture. Boundaries start with clarity: schedules built in advance, expectations in writing, and a culture where "no" is respected. You can't expect your team to set boundaries if you don't model it yourself — it all starts at the top. Get the book — Multiunit Mastery: www.irfbook.com Connect + learn more: www.columbinehospitality.com P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

June 22, 2026Episode 11745 min

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 requested topics from restaurant operators: succession planning. Not the glossy version, but the real one where founders have to look in the mirror and ask, "Am I still the right person to lead this business?" Jeff Keesel shares his 21-year journey building Restaurant Technologies and the intentional process of transitioning leadership to Alyssa Partee, who spent four years building the people and culture infrastructure before stepping into the CEO role. Key Takeaways 1. Don't Fall in Love with Yesterday What got you here won't get you there. Change readiness and adaptability are essential. The business that worked last week might need a different approach this week. 2. Start Succession Planning Before You Think You Need To Jeff began thinking about succession before their 2022 sale process concluded. The first question from the new board: "Are you going to continue as CEO into your late 60s and early 70s?" That conversation accelerated everything. 3. Look Inside Before Looking Outside They spent 18 months interviewing external candidates before realizing the right leader was already in the building. Internal successors bring institutional knowledge, cultural alignment, and established trust that external hires can't replicate. 4. Develop Leaders by Treating Them as They Should Be Jeff's philosophy: "I'll treat you as you should be, not as you think you are." The most talented people rise to higher expectations. Throw them in the deep end with a safety net. 5. Collaborative Tension Builds Better Decisions Jeff and Alyssa want the same outcomes but often disagree on how to get there. That healthy tension, grounded in trust and transparency, produces better decisions than constant agreement. 6. Hire for Grit Jeff's go-to interview question: "What's the hardest thing you've had to overcome? How'd you do it? What'd you learn?" People who have overcome real struggles bring resilience that can't be taught. 7. The Transition Should Be Invisible When they announced the change internally, the response was cheers and excitement. No surprises. The team had watched Jeff and Alyssa work side by side for years. Where Jeff was, Alyssa was. The handoff felt natural because it had been happening gradually all along. Timestamps [00:00] Introduction: Why succession planning matters for independent restaurant owners [03:15] Jeff's story: When succession planning became real [08:42] The external search: 18 months of interviews and what they learned [14:30] Alyssa's journey from CPO to operations to CEO [21:15] Collaborative tension: How healthy disagreement builds better leadership [28:00] Identifying grit in the hiring process [35:45] How to know when your organization is ready for change [42:30] The emotional side of stepping back as a founder [48:00] Advice for restaurant owners: What Jeff and Alyssa wish they'd known earlier Questions for Reflection Who are you developing right now? And do they know it? If you stepped away tomorrow, would your business survive without you? Are you building something that can outlast your daily involvement? When was the last time you had healthy tension with a leadership partner that led to a better decision? Resources Mentioned Episode 90: Alyssa Partee on "Do You Know Your Business Well Enough to Change It?" Book: Multi-Unit Mastery by Christin Marvin (free copy at IRFBook.com) Connect Christin Marvin: christinmarvin.com/contact Restaurant Technologies: restauranttechnologies.com About the Podcast The Restaurant Leadership Podcast coaches independent multi-unit restaurant operators to build systems that drive profitability and reclaim time, so they can scale with confidence and spend their energy where they want to, not where they have to. P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/

June 8, 2026Episode 11637 min

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 and creator of the Blueprint program—a framework designed specifically for restaurant professionals who want to transition out of operations and into consulting, coaching, or advisory work. We get real about: Why your experience alone won't generate business (and what actually does) The mindset shift from "hire me based on my resume" to "here's the result I can get you" How Blueprint members collectively signed over $1 million in consulting engagements last year—most starting from zero Key takeaways: → Imposter syndrome is a signal you're leveling up. Lean into it instead of running from it. → There's no magic bullet. Business is an experiment—content, conversations, workshops, podcasts—you won't know what lands until you try. → Independent consultant is now the 7th fastest-growing entrepreneur title in the US. The market is there. The question is: are you positioned to capture it? → Fractional roles are exploding. Rising restaurant costs mean owners need expertise without full-time payroll. We also announce that I'm taking over the Blueprint program—bringing it under Columbine Hospitality with Jim's continued partnership. If you're considering the leap: Grab a free copy of Jim's book at BoldConsultingBook.com or reach out at ColumbineHospitality.com/contact to explore the program. P.S. Ready to take your restaurant to the next level? Get the Independent Restaurant Framework that's helped countless owners build thriving multi-location brands. Grab your copy at https://www.IRFbook.com Here is my calendar link so you can book time with me: https://api.leadconnectorhq.com/widget/bookings/christin-marvin-personal-calendar-r1jjarmnw Podcast Production: https://www.lconnorvoice.com/