Running Restaurants

Hosted by RunningRestaurants.com

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Episodes

277

Latest episode

Nov 2026

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EN-US

About the show

Running a restaurant is one of the most exhilarating yet challenging ventures out there. Every day, passionate restaurateurs pour their hearts into delivering dining experiences that both excite customers & simultaneously drive profits to the bottom line. But how can restaurants do both even better? Welcome to Running Restaurants, the podcast exploring actionable tips, valuable resources, and interesting insights every restaurant owner can easily implement in their own businesses. Whether you want your food venture to be more profitable, renowned, or enticing to many, we discuss every single strategy that could make your goals a reality. Tune in to insightful discussions with restaurant industry experts, business gurus, and food professionals about what it takes to bring your venture to the next level. Whether you are running a casual dining, quick service, table service, fine dining, or food bar, this podcast offers everything you need to hone the way you run your restaurant. Find out how to better market your place, increase your audience reach, and eventually turn your brand into a go-to or household name. Understand how to leverage the immense power of social media for your promotional campaigns in today’s ever-increasing digital world. Learn the best customer service strategies to keep everyone satisfied and longing for more. Discover how to develop your menu, keep it fresh and interesting, and make it suitable for a wide range of diets and food preferences. This podcast also explores the complex business aspects behind the scenes that require your utmost attention. Learn how to hire and maintain the most talented individuals, decrease food waste, eliminate internal theft, and comply with all legal matters to keep your restaurant up and running. Become more knowledgeable about finances and accounting, going in-depth about keeping restaurants highly profitable. Understand how to strike the perfect balance between good food and good revenue. This show provides solutions to the biggest and most common problems encountered by many in the restaurant industry. This is your chance to finally address low-profit margins, high food costs, and labor challenges. This is your opportunity to improve your business management tactics, staff training methods, and overall workplace culture. And of course, this is the best place to answer your technology and marketing questions, giving you a better edge in navigating the competition in this digital age. Hosting the podcast is Jaime Oikle, owner of the restaurant content provider Running Restaurants. Through this online website and its sister platforms, he is able to deliver valuable resources and the latest news to help restaurant owners constantly deliver outstanding local dining experiences for more than 25 years. His website contains more than 1200 articles and 75 hours of seminar or webinar sessions. Jaime’s reason for being is to help restaurant owners succeed and thrive. He is deeply passionate about providing as many resources as possible to guide them toward business success. Jaime leads every podcast episode with the goal of extracting the most helpful information and tips that prove useful in building and maintaining a well-rounded and efficient food venture. Whatever kind of restaurant you are running, equip yourself with the right knowledge to keep it up and running, as well as ensure its straight path towards success. Discover the latest, dive deep into the complexities, and win big in this difficult yet rewarding industry. And if some obstacles and hurdles hinder you from achieving the restaurant of your dreams, let Jaime reveal what you must do to get rid of the problems along your path. The biz is fun, yet far from easy, and this is the podcast to support and help you out! Listen to Running Restaurants at www.runningrestaurants.com .

Listen to episodes

60 recent

November 3, 2026Episode 27538 min

Build the Foundation First: Lessons from Restaurant Management 201

Most independent operators who go looking for help start at the end. They want a marketing push, a bump in sales, or a better training program. Darren Denington and Alison Anne hear those requests constantly, and their answer is nearly always the same: back up and build the foundation first. Denington, of Service with Style, and Anne, of Restaurant Revolution, lead the Restaurant Management 201 workshops at the California, Florida, and New York restaurant shows. Their new book of the same name grew out of years of those sessions, plus follow-up with the owners who took the material home and put it to work. On a recent episode of the Running Restaurants podcast, they walked through the thinking at its core. The book follows Jane, a veteran general manager at the fictional Lighthouse Bar and Grill, as she brings an eager new manager named Dave up to speed. Each of its ten chapters opens with a scene from their story, then gets practical with systems, strategies, forms, and examples. After more than two decades around restaurant operations, I'd argue the order of the lessons matters as much as the lessons themselves. Listen in for the important takeaways for restaurant operators, including: - Developing a practical restaurant management book from workshops and real-world operating experience. - Building a strong leadership team and establishing a shared vision, mission, and goals. - Creating a positive workplace culture that supports trust, staff retention, and effective teamwork. - Setting up clear systems, procedures, checklists, and responsibilities to improve consistency and efficiency. - Recruiting, training, and supporting staff so they can deliver strong service and hospitality. - Prioritizing restaurant improvement projects, assigning owners, and tracking their progress. - Managing finances, prime costs, marketing, and sales through structured plans. - Planning for business growth, future ownership transitions, and potential exit strategies. Links: - https://restaurantmanagement201.com/ - https://servicewithstyle.com/ - https://www.restaurantrevolution.me/ - https://www.amazon.com/RESTAURANT-MANAGEMENT-DARREN-DENINGTON-ALISON/dp/1968151974

October 15, 2026Episode 2748 min

Stop Taking Orders, Start Making Sales

Your servers may be the most underused profit center in your restaurant. In this episode, Jaime Oikle of RunningRestaurants.com and veteran operator Roger Beaudoin of Restaurant Rockstars explain why order takers leave money on the table. They also cover how to build a front of house team of sales stars who give guests a better experience and bring in bigger checks. Roger shares the simple systems he used with his own team: five-minute pre-shift strategy sessions with role play pop quizzes that keep product knowledge sharp a sales bingo game his staff loved You will also hear why “Does anyone want dessert?” is costing you sales, and the two-choice approach that tilts the odds in your favor. In this episode: The iceberg analogy: the hidden revenue below the surface Why everyone in the front of house needs menu and restaurant knowledge How to run a five-minute pre-shift that builds real sales skills Using contests and incentives to move your most profitable items Replacing yes or no questions with two specific choices Selling the second drink, appetizers, desserts, and add-ons Making your online ordering suggest add-ons at checkout Why selling well is true hospitality If you are an independent restaurant owner or manager who wants to raise check averages without feeling pushy, this episode is for you. For more tools and ideas for independent restaurants, visit https://RestaurantFormula.com or https://RunningRestaurants.com.

September 24, 2026Episode 27323 min

From Franchisee to Franchisor: Aaron Anderson on Building Sunrise Social

In this episode of the Running Restaurants podcast, host Jaime Oikle interviews Aaron Anderson, founder of Sunrise Social. Aaron shares his restaurant journey, from buying franchises like The Original Hot Dog Factory (which opened during COVID-19) to experimenting with ghost kitchens. He discusses creating his own breakfast, brunch, and lunch concept, Sunrise Social, now operating two franchise locations in New Jersey and Pennsylvania. Aaron covers key topics including menu engineering for profitability, selecting franchise partners, marketing through social media, staff accountability, and funding strategies. He concludes with advice for aspiring entrepreneurs: perseverance is essential to success. Find out more at https://eatsunrisesocial.com/, https://ownasunrise.com/, https://www.instagram.com/sunrisesocialusa, https://www.tiktok.com/@sunrisesocial and https://www.runningrestaurants.com/ Introduction to Aaron Anderson's Journey (00:00:00) Host Jaime Oikle introduces restaurant entrepreneur Aaron Anderson and his diverse experience in the industry, from franchises to ghost kitchens. The Unforeseen Economics of Restaurants (00:01:01) Aaron discusses his initial lack of understanding about restaurant economics, such as food and labor costs, when buying his first franchise. Launching a Franchise During the Pandemic (00:01:58) Aaron shares the story of opening his first franchise, The Original Hot Dog Factory, the day before the nationwide COVID-19 shutdown. Choosing to Buy a Franchise (00:03:02) Aaron explains why he initially chose to join a franchise system instead of building a restaurant concept from the ground up. Media Exposure and Brand Discovery (00:03:32) The brand's feature on "Real Housewives of Atlanta" is discussed, which is how Aaron originally discovered the franchise opportunity. From Franchisee to Franchisor (00:04:08) Aaron details his journey operating multiple brands, experimenting with ghost kitchens, and deciding to create his own brand, Sunrise Social. The Evolution of Sunrise Social (00:05:13) The concept began as "Brunchaholics" but had to rebrand to Sunrise Social due to a trademark issue, improving operations. Engineering a Profitable Breakfast Menu (00:07:14) Aaron explains his strategy for menu profitability, focusing on core ingredients to create multiple items and carefully managing food costs. Current Footprint and Expansion Plans (00:07:59) Sunrise Social currently has two locations, with plans to expand into New Jersey, Pennsylvania, Ohio, Florida, Texas, and more. Selecting Good Franchise Partners (00:08:22) Aaron outlines the key qualities he looks for in potential franchisees, including their operational involvement, business background, and leadership skills. Knowing When a Brand is Ready to Scale (00:10:07) Using data, demographics, and market analysis to determine that the breakfast, brunch, and lunch concept is scalable and thriving. The Importance of Location (00:12:11) Aaron discusses the critical factors for selecting a successful restaurant location, including demographics, median income, and the size of the area. Marketing and Social Media Strategy (00:13:22) The conversation covers various marketing channels, from email flyers to social media, highlighting TikTok as a particularly effective platform currently. Hiring and Retaining Staff (00:15:11) Aaron shares his approach to managing people, emphasizing clear expectations, accountability, and systems like checklists to ensure consistency and performance. Funding a Restaurant Venture (00:17:30) Aaron briefly touches on financing options for franchisees and shares that he personally bootstrapped his own ventures to get started. Prioritizing and Staying Focused (00:18:25) Aaron explains how he prioritizes tasks and maintains focus on his primary goal of building Sunrise Social into a national brand. Resources for Entrepreneurs (00:19:09) Aaron mentions using consultants, his support team, a Sponsor Link: https://servicewithstyle.com/runningrestaurants Sponsor Link: https://www.theleasecoach.com

September 10, 2026Episode 27234 min

Bootstrapped: Brianna Keefe on Toastique's Path to 65+ Locations

In this episode, host Jaime Oikle interviews Brianna Keefe, founder and CEO of Toastique, a fast casual wellness cafe with over 65 locations across 25 states. Brianna shares how her background as a college athlete inspired the concept, how she bootstrapped the first location in Washington D.C., and how organic customer demand led to franchising. The conversation covers franchise partner selection, store sizing, in-house food preparation, transparency, customer experience, loyalty programs, and community-driven marketing. Brianna also discusses future growth plans, aiming to reach 100 units, while maintaining quality and brand integrity. For more visit https://toastique.com/ and https://www.runningrestaurants.com/ **** Timestamps The Toastique Origin Story (00:00:56) Brianna Keefe explains how her experience as a college athlete led to the creation of Toastique for healthy food. Bootstrapping the First Location (00:03:58) Brianna discusses starting the business at 24, self-funding with partners, and leveraging their different skills to launch the first store. From One Store to Franchising (00:06:23) High customer demand and foot traffic at the first D.C. location validated the concept and sparked the idea to franchise. Franchise Partner Strategy (00:09:22) The discussion covers how they find and select passionate, owner-operator franchise partners and the importance of protecting the brand during growth. Finding the Right Location (00:12:11) Brianna details their ideal store size (1200-1500 sq ft) and the focus on demographics with higher household incomes. The Importance of In-House Food (00:15:43) The focus is on making most items in-house, using quality ingredients, and the transparency of their fresh, healthy menu. Sharing the Brand Story (00:17:08) How employees personally engage with customers and the open-kitchen concept are key to sharing the brand's story and values. Marketing and Loyalty Programs (00:19:19) The use of an app-based loyalty program to reward customers, offer birthday perks, and re-engage patrons is explained. Lessons from Sweetgreen (00:21:39) Brianna shares her admiration for Sweetgreen's ability to build a lifestyle brand and create strong community and emotional connections. Advice for a Younger Self (00:24:35) Reflecting on early challenges, Brianna discusses the difficulties of expanding nationally too quickly without established brand awareness in new markets. Challenges of Being a Young Founder (00:26:10) Brianna talks about the initial struggle of being a young woman in business and gaining credibility with investors and landlords. Sources of Inspiration (00:28:00) Inspiration comes from listening to customers, franchise partners, and reading books like "Unreasonable Hospitality" to improve as a leader. Future Growth Plans (00:31:00) The company is on track to hit the 100-unit mark next year, focusing on brand awareness and core product offerings. How to Find Out More (00:32:12) Brianna shares the company's website and social media handles for listeners who want to learn more about the brand. Sponsor Link: https://servicewithstyle.com/runningrestaurants Sponsor Link: https://www.theleasecoach.com

September 2, 2026Episode 27126 min

Scrappy, Smart and Data-Driven: Inside the Growth of Teriyaki Madness With CMO Jodi Boyce

In this episode of the Running Restaurants podcast, host Jaime Oikle interviews Jodi Boyce, CMO of Teriyaki Madness. Jodi shares her unique career journey, from driving the Oscar Mayer Wienermobile to leading marketing at major restaurant brands. She discusses Teriyaki Madness's rapid growth to 215 locations across 41 states, their data-driven marketing approach, and loyalty program of 1.2 million members. The conversation also covers AI integration, franchisee partnerships, digital ordering (64% of orders), social media strategies, and app-based employee training, offering valuable insights for restaurant operators and marketers alike. Links: https://teriyakimadness.com/ - https://www.runningrestaurants.com/ - https://www.linkedin.com/in/jodiboyce/ ** Timestamps Jodi Boyce's First Job (00:00:48) Jodi discusses her unique first job out of college, driving the Oscar Mayer Wienermobile around the country for a year. Previous Restaurant Experience (00:01:50) Jodi shares her background with major restaurant brands like Quiznos during its rapid growth, Einstein Bros Bagels, and Smash Burger. The Teriyaki Madness Concept (00:02:21) An overview of the brand's menu, focusing on customizable, made-to-order teriyaki bowls with high-quality ingredients and fresh vegetables. Marketing the Healthy Options (00:03:55) Discussion on how fresh, daily-chopped vegetables and plant-based options like spicy tofu are a key differentiator for the brand. Brand Growth and Expansion (00:05:26) Jodi details the brand's rapid growth to over 215 locations in 41 states, with plans for continued expansion. Finding the Right Franchisees (00:06:25) The process of vetting and selecting franchisee partners who can follow a system, ensuring brand consistency across all locations. Scrappy, Data-Driven Marketing (00:08:20) How the brand uses a data-driven, scrappy mindset to make smart marketing decisions without large investor-backed budgets. Leveraging AI for Actionable Insights (00:09:44) Teriyaki Madness is using AI to analyze data and provide franchisees with actionable insights to improve profitability and operations. The AI-Generated Ad (00:13:04) Jodi explains the decision to create a fun, cost-effective, and intentionally unrealistic commercial using AI, fitting their brand's personality. Loyalty Program Strategy (00:14:30) How the brand grew its loyalty database to 1.2 million members, focusing on rewarding customers to earn their own rewards. Customer Communication Frequency (00:16:30) The strategy for contacting loyalty members, aiming for 4-6 targeted messages per month while monitoring unsubscribe rates. Modernizing Employee Training (00:17:23) The shift to short, app-based training modules to accommodate the shorter attention spans of younger employees and improve effectiveness. Social Media and Digital Ads (00:18:52) The brand's focus on Meta and TikTok for edgy, fun content and targeted social ads to track sales conversions. Managing Franchisee Social Media (00:20:11) Using a platform to provide guardrails and approve franchisee posts, ensuring a consistent brand voice across all location pages. The Rise of Digital Ordering (00:21:27) A discussion on how 64% of all orders originate digitally, with about 80% of food being for takeout. Personal Life Lessons (00:24:08) Jodi shares her personal philosophy of taking food seriously but not life, and the advice to not waste time on regrets. Sponsor Link: https://www.RestaurantFormula.com https://restaurant.mysamcart.com/products/

August 26, 2026Episode 27053 min

From Failure to Eight Restaurants: What Dan Simons Learned Building Founding Farmers

Dan Simons, co-founder of Founding Farmers, a farmer-owned restaurant group generating $100 million in annual sales across eight locations, joins Jaime Oikle, show host and RunningRestaurants.com founder. Dan candidly shares his journey from early failures, bankruptcy, and mental health struggles to building a thriving, values-driven business. He discusses Founding Farmers' unique farmer-equity model, strategic growth plans, and product innovations. The conversation also covers profitability challenges, AI tools transforming restaurant operations, mental health investment as good business practice, and Dan's commitment to mentoring underrepresented entrepreneurs. Learn more at https://www.wearefoundingfarmers.com and https://www.runningrestaurants.com Timestamps Introduction to Dan Simons and Founding Farmers (00:00:00) Dan introduces himself, his family, and the scale of his restaurant business, which includes 1500 employees and multiple concepts. Early Career Struggles and Personal Challenges (00:01:11) Dan discusses his first restaurant's failure, bankruptcy, living in a basement, and personal struggles with mental health and an eating disorder. The Farmer-Owned Business Model (00:05:10) Dan explains how Founding Farmers is majority-owned by American family farmers, which influences their long-term, quality-focused business strategy. Growth Strategy and Future Plans (00:08:28) Discussion on the company's growth, focusing on regional density, maintaining quality over scale, and expanding into direct-to-consumer products like chocolate. Navigating Restaurant Profitability (00:13:20) Dan addresses the increasing difficulty of profitability in the full-service restaurant industry and the need for innovation to adapt. Advice for New Restaurant Entrepreneurs (00:18:49) Dan encourages aspiring entrepreneurs to be brave but also to plan meticulously and be ready to adapt their initial playbook. Utilizing Technology and AI in Operations (00:21:46) Dan shares his positive experiences with native AI companies like Hermetic and Slang AI for improving sales and operational analytics. The Importance of People and Mental Health (00:27:47) Dan explains his philosophy on prioritizing employee mental health as a core business strategy to improve performance and ROI. Practical Steps for Supporting Employee Mental Health (00:32:01) Dan offers free, culture-based advice for leaders to support their teams, such as being open and human during shift meetings. Book Recommendations for Operators (00:36:15) Dan recommends several books, including "Smart Brevity" for communication and others focused on psychology's role in business and hospitality. Teaching Entrepreneurship at George Washington University (00:37:44) Dan talks about his experience as an adjunct professor, what he teaches, and what he learns from the younger generation. Mentoring Female and Minority Entrepreneurs (00:39:30) Dan discusses his passion for giving back by mentoring entrepreneurs who face greater challenges in the industry. The "Founding D.C." Podcast (00:42:28) Dan describes his podcast, where he interviews founders from the D.C., Maryland, and Virginia area to uncover their real stories. "Our Last Straw" Non-Profit Initiative (00:43:50) Dan explains his pre-COVID non-profit work focused on creating practical, affordable, and sustainable alternatives to plastic straws for restaurants. Sponsor Link: https://servicewithstyle.com/runningrestaurants https://restaurant.mysamcart.com/products/

August 19, 2026Episode 26936 min

Why Restaurant Employees Stay - and Why They Leave: With Rushi Patel

Rushi Patel, co-founder of Homebase joins Running Restaurants founder & show host, Jaime Oikle, to talk about managing restaurant staff effectively. Drawing from a workplace survey of over 3.5 million hourly workers, Rushi reveals that while pay attracts employees, community, culture, and strong management drive retention. He highlights how AI is increasingly helping operators streamline scheduling and payroll, freeing managers to focus on human connection. Rushi also debunks the myth that employees only care about wages and emphasizes investing in relationships, especially during an employee's first 30 days, as key to reducing costly turnover. Highlights include... - Challenges in managing restaurant staff - Insights from Homebase's workplace report on employee retention and turnover - Importance of pay, community, culture, and management in employee satisfaction - The role of AI technology in restaurant operations - Differences in AI adoption between restaurant operators and hourly employees - The impact of managerial relationships on employee retention - Metrics for effective labor management in restaurants - The significance of scheduling practices for employee satisfaction - Recommendations for books related to hospitality and local business management - Encouragement for restaurant operators to utilize technology tools for business improvement Links: - https://www.joinhomebase.com/ - https://www.joinhomebase.com/blog/local-workplace-pulse - https://www.runningrestaurants.com/ - https://www.linkedin.com/in/rushipatel-gsd/ - https://www.linkedin.com/in/jaimeoikle/ Sponsor Link: https://www.theleasecoach.com Sponsor Link: https://servicewithstyle.com/runningrestaurants

August 13, 2026Episode 26840 min

Lessons on Leadership, Growth and the Exit: Darren Spicer of 110 Ventures

RunningRestaurants.com founder and podcast host Jaime Oikle interviews Darren Spicer, founder of Clutch Coffee Bar and 110 Ventures. Darren shares his journey from working at Dutch Bros at 18 to building and selling Clutch Coffee Bar back to Dutch Bros. Through seven impactful quotes from Kobe Bryant, Mark Cuban, Simon Sinek, Gary Vaynerchuk, and Ray Lewis, Darren discusses leadership, work ethic, servant leadership, and entrepreneurship. He also covers scaling a drive-through coffee brand, capturing customer data, developing young leaders, and his current ventures, including an energy drink, a BBQ rub, and a remote staffing agency. Introduction (00:00:00) Darren Spicer, founder of Clutch Coffee Bar, and previews the episode's leadership topics. Darren's Journey with Clutch Coffee Bar (01:26) Darren discusses Clutch Coffee Bar's acquisition by Dutch Bros, where he worked in his youth, and his current consulting work. The Meaning Behind 110 Ventures (03:25) Darren explains the name of his company, 110 Ventures, representing the extra 10% effort they bring to clients. Quote 1: Kobe Bryant on Sacrifice (04:08) Darren discusses a Kobe Bryant quote about the sacrifices necessary to achieve greatness and the importance of a relentless work ethic. Quote 2: Kobe Bryant on Laziness (06:20) A second Kobe Bryant quote is shared about not relating to lazy people and being allergic to doing the bare minimum. Growth Challenges: From One to Many Locations (07:18) Darren talks about the challenges of expanding Clutch Coffee Bar, especially entering new markets and building brand awareness from scratch. The Importance of Customer Experience (09:03) The conversation covers the obsession with customer service, guerrilla marketing, and creating a memorable experience to drive repeat business. Capturing Customer Data (10:35) Darren explains his strategy for capturing customer data during grand openings to build loyalty and enable targeted marketing efforts. Quote 3: Mark Cuban on Failure (13:19) A Mark Cuban quote is discussed, emphasizing that you only have to be right once, no matter how many times you fail. Lessons from Selling the Business (15:08) Darren shares insights from the process of selling Clutch Coffee Bar, highlighting the critical importance of real estate in acquisitions. Quote 4: Simon Sinek on Servant Leadership (17:42) Darren introduces a Simon Sinek quote about leadership being about taking care of those in your charge, not being in charge. Developing Young Leaders (19:21) The discussion shifts to the responsibility of teaching life skills and building confidence in young employees, illustrated with a success story. Darren's Current Business Ventures (22:05) Darren details his current projects, including an energy drink, a coffee-infused BBQ rub, and a remote staffing agency. How to Manage Multiple Projects (24:20) Darren shares his methods for staying organized and managing multiple businesses, emphasizing delegation and the help of a remote assistant. Quote 5: Simon Sinek on Leaders Eating Last (25:26) Another Simon Sinek quote is shared, reinforcing the concept of servant leadership by taking care of your team first. Quote 6: Gary Vaynerchuk on Winning (26:30) Darren discusses a Gary Vaynerchuk quote about surrounding yourself with people who are driven and want to win. Mentoring Student Athletes (29:27) Darren talks about his volunteer work mentoring student athletes at the University of Oregon, helping them navigate life and careers. Quote 7: Ray Lewis on Attitude and Effort (32:03) The final quote from Ray Lewis highlights that attitude and effort are the two things you can always control in life. Final Advice for Entrepreneurs (33:57) Darren encourages aspiring entrepreneurs to act now, have a plan, and not be afraid to fail, viewing setbacks as learning opportunities. Book Recommendation: Positively Outrageous Service (36:16) https://www.110-ventures.com. Sponsor Link: https://servicewithstyle.com/runningrestaurants Sponsor Link: https://www.RestaurantFormula.com

August 6, 2026Episode 26729 min

What Restaurant Employees Really Want in 2026 - With Jordan Boesch

We welcome back Jordan Boesch, CEO of 7Shifts, to discuss their 2026 report "What Restaurant Employees Want". Key findings reveal that understaffing remains the top employee stressor, great coworkers matter more than pay, and offered benefits often mismatch what employees actually value. Jordan emphasizes the power of manager recognition and strong team culture in driving retention. The conversation also touches on AI in restaurant operations, stressing the importance of solving real problems rather than adopting technology for its own sake. Key highlights Included... - Overview of the 2026 report "What Restaurant Employees Want" by 7Shifts. - Key factors affecting restaurant employee satisfaction, including staffing and team dynamics. - Importance of offering relevant benefits that align with employee preferences. - The role of manager recognition in boosting employee morale and retention. - Discussion on the impact of understaffing as a major stressor for employees. - Insights on how positive workplace culture can enhance employee engagement. - Exploration of the use of AI in restaurant operations and product development. - Emphasis on solving real customer problems with AI rather than using it for its own sake. - Examples of creative benefits tailored to different employee demographics. - The significance of open communication and feedback mechanisms in understanding employee needs. Be sure to visit... - https://www.7shifts.com/ - https://www.7shifts.com/what-restaurant-employees-want/ - https://www.runningrestaurants.com/ - https://www.facebook.com/RunningRestaurants - https://www.linkedin.com/in/jaimeoikle - https://www.twitter.com/jaimeoikle - https://www.instagram.com/jaimeoikle/ Sponsor Link: https://servicewithstyle.com/runningrestaurants Sponsor Link: https://www.theleasecoach.com

July 23, 2026Episode 26636 min

Strategies to Strengthen Your Restaurant Leadership Team

In this episode of the Running Restaurants podcast, host Jaime Oikle sits down with Alison Anne (Restaurant Revolution) and Darren Denington (Service with Style), co-presenters of the Restaurant Management 201 and 301 workshop series. Together, they share practical strategies for strengthening restaurant leadership teams, including building clear org charts, defining roles and responsibilities, establishing consistent communication systems, and conducting meaningful one-on-one check-ins. They also discuss recruiting, leadership development, and mentoring future managers. The episode wraps up with details about their hands-on workshops, available at major restaurant industry trade shows across California, Florida, and New York. Highlights included: - Assessing and organizing restaurant leadership teams using an organizational chart. - Clarifying roles and responsibilities within the leadership team. - Establishing effective communication methods among team members. - Importance of regular meetings to align on expectations and standards. - Conducting brief one-on-one check-ins with staff to build relationships. - Strategies for recruiting and hiring effective leadership team members. - Developing leaders within the restaurant through mentorship and structured practices. - Importance of consistent management practices and accountability. - Overview of workshop series "Restaurant Management 201" and "Restaurant Management 301." - Focus on actionable steps for improving restaurant operations and leadership effectiveness. Find out more at: - https://restaurantmanagement201.com - https://servicewithstyle.com - https://www.restaurantrevolution.me - https://www.runningrestaurants.com https://restaurant.mysamcart.com/products/