Your Life and Restaurant

Hosted by Jose Lamas Gonzalez

Business

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Episodes

127

Latest episode

Jun 2026

Language

EN-US

About the show

Are you a restaurant owner or leader? Discover a better life, balance and profits. Practical advice to grow yourself and your restaurant so you can lead a more successful and happy life.

Listen to episodes

60 recent

June 9, 2026Episode 12722 min

World Cup Lessons for Restaurant Owners: Building a Championship Team

With the World Cup kicking off this week, I started thinking about how much running a restaurant resembles leading a championship sports team.The best teams don't win because they have one superstar. They win because they have a clear vision, strong culture, defined roles, consistent execution, and accountability at every position.In this episode, I break down the similarities between championship sports organizations and successful restaurants, including:The importance of having the right people in the right positionsWhy accountability matters more than motivationThe role of leadership in the success of the teamCreating a team that plays for each other, not just themselvesThe lessons that lead teams to championships are often the same lessons that lead restaurants to profitability.Because at the end of the day, great restaurants don't happen by accident, they're built by great teams and leadership.Contact Me at:yourlifeandrestaurant.com

May 26, 2026Episode 12627 min

Hire Slow, Fire Fast… Or Is That Impossible in Restaurants?

Most restaurants don’t have the luxury of “hiring slow.” When you’re short staffed, busy, and trying to survive another weekend, sometimes you just need a body on the schedule. But what happens when the wrong hire starts affecting the entire team?In this episode of Your Life and Restaurant, I talk about the real cost of bad hires in small restaurant crews, and is not just financially, but emotionally and operationally. From ghosting and attendance issues to culture damage and manager burnout, one unreliable employee can quietly drain an entire operation.We dive into:why restaurants often hire too fastthe psychology behind keeping bad employees too longhow desperation clouds judgmentwhy “fire fast” is harder than it sounds in small businessesand how to create standards without becoming cold or cynicalThis episode is about balancing accountability with mercy and protecting your culture.Because in small restaurants, every hire matters.Contact Me at:yourlifeandrestaurant.com

May 12, 2026Episode 12526 min

What Busy Holidays Reveal About Your Restaurant

In this episode of the podcast Your Life and Restaurant, I reflect on what busy holidays like 5 de Mayo and Mother’s Day reveal about a restaurant operation.High-volume days don’t usually create problems; they expose the systems, communication, leadership, and culture that already exist underneath the surface.In this episode I talk about:What pressure reveals during busy restaurant shiftsWhy calm leadership matters most during peak volumeCommon breakdowns that show up during holidaysBusy holidays act like an X-ray for a restaurant. They reveal what’s strong, what’s weak, and where the operation still needs work. Take a Listen.Contact Me at:yourlifeandrestaurant.com

April 21, 2026Episode 12429 min

When the Owner Is the Bottleneck

In this episode of The Your Life and Restaurant Podcast, I talk about a hard truth that many restaurant owners eventually face: sometimes the biggest bottleneck in the business is the owner.It usually comes from caring, moving fast, and wanting things done right. But over time, when everything runs through one person, the entire operation slows down.In this episode I break down:The signs that the owner has become the bottleneckWhy this pattern shows up in growing restaurantsThe difference between running on heroics vs running on systemsPractical ways to build structure so the business can move without constant approvalI also share real examples of simple systems that reduce friction, build trust within the team, and create more flow in the operation.The goal isn’t to be needed for everything, the goal it’s to build something that doesn’t depend on you for everything.Contact Me at:yourlifeandrestaurant.com

April 7, 2026Episode 12330 min

Why I Track Everything: How Measurement Creates Calm and Clarity

In this episode of the podcast Your Life and Restaurant, I talk about why I track almost everything in the business, and how that actually creates more calm, not more stress.At first, tracking can feel like extra work. But over time, it becomes the system that replaces guesswork, reduces emotion, and helps you make better decisions.In this episode I break down:Why measurement reduces emotionThe key things I track (sales, catering, labor, food cost, incidents)How tracking shifts you from reacting to managingWhy data creates clarity Contact Me at:yourlifeandrestaurant.com

March 24, 2026Episode 12224 min

The Restaurant Bottleneck Nobody Talks About: The Window

In this episode of the podcast Your Life and Restaurant, I talk about one of the most overlooked bottlenecks in restaurant operations: the window.Most owners think their problem is the kitchen or the servers, but often the real issue is what happens in between.When food sits in the window, service slows down, quality drops, and the entire system gets backed up.In this episode I break down:Why food dying in the window hurts both speed and guest experienceWhy having an expo during peak times can completely change serviceSigns your kitchen is outpacing your front of houseIf your restaurant feels chaotic during rush, this episode will help you identify where the real bottleneck is and how to fix it. Listen now.Contact Me at:yourlifeandrestaurant.com

March 10, 2026Episode 12124 min

Growing Into the Business: The Psychology of the First and Second Generation

A few episodes ago on the podcast Your Life and Restaurant, I talked about the transition from the first generation to the second in a family business. In this follow-up episode, I explore the psychology behind that transition.Growing up inside a family business creates a unique dynamic between founders and the next generation. Responsibility doesn’t usually happen overnight, it develops slowly over time as the second generation grows into the role.In this episode I reflect on:The relationship between the first and second generation in family businessesWhy some children choose to stay in the business while others leaveHow responsibility and leadership develop gradually over timeWhat both generations must do for the transition to be successfulFamily businesses work best when both generations learn how to evolve their roles while respecting the foundation that was built.Contact Me at:yourlifeandrestaurant.com

February 24, 2026Episode 12022 min

When Servers Leave: It's not always a problem

What do you do when one of your top servers gives two weeks notice and you didn’t see it coming?In this episode, I break down the emotional and strategic side of turnover in restaurants. Not every exit is a culture failure. Sometimes it’s simply a life-stage shift or the natural cycle of development.If you’re building a serious operation, this episode will help you stop taking turnover personally and start leading through it with clarity.Contact Me at:yourlifeandrestaurant.com

February 10, 2026Episode 11926 min

This is the Part No One Warns You About

If you’ve ever run a restaurant, this episode will feel familiar. I take you inside a real month of restaurant operations by walking through my incident log; call-offs, lateness, ignored instructions, and all the small fires that add up fast. This episode isn’t about blame; it’s about reality. This is the side of the industry no one prepares you for. I close by sharing four simple but powerful tips to manage the chaos without burning out or losing your standards. Listen Now.Contact Me at:yourlifeandrestaurant.com

January 20, 2026Episode 11815 min

Pay the Price

In this episode of Your Life and Restaurant, I talk about a simple truth we often avoid: everything in life has a price.Success in business, financial freedom, a strong marriage, personal growth—none of it is free. Just like in a grocery store, the price is clearly there. The real question isn’t what we want, but whether we’re willing to pay for it with discipline, consistency, sacrifice, and patience.This episode is about getting honest with yourself and deciding which prices you’re truly willing to pay—both in life and in your restaurant.Contact Me at:yourlifeandrestaurant.com