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by 7shifts
Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. The Pre-Shift Podcast is taking a hiatus. Thank you for listening and being part of our restaurant community!
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In this episode of The Pre-Shift Podcast, we talk to Dave Paul, co-founder and owner of Pluckers Wing Bar, a 34-location Texas concept that's still independently owned. He explains how they decide when to open a store, who gets promoted, and why his managers hear more about sales and people than labor cost. Dave and his business partner Mark opened the first store two weeks after college, waited seven years for the second, and now leads about 4,000 team members. If you’re weighing a second lo...
Two hours into portioning sauce into cups, Joe Fontana decided he was done doing the work and needed to start building the system. In this episode of The Pre-Shift Podcast, we sit down with Joe, founder and owner of Fry the Coop, a Nashville hot chicken concept with 10 Chicago locations and an 11th on the way, to talk about how he built a business that could grow past one restaurant. Joe shares how a meatball concept he couldn't fund led him to a simpler menu, why he trains with one page inst...
Andrew Scott, founder of Owner Shift Training and former multi-unit restaurant owner, walks us through the expensive mistakes that nearly took him under at his fifth location—and the systems he rebuilt to stop being the operating system his restaurants depended on. You're driving across the city for the third time today because someone forgot to order lettuce. Your phone buzzes at 6 a.m. with a no-call-no-show text. You can't even make it out of the city limits for a family visit before you'...
Getting workplace law advice after you get a complaint is like fixing a schedule after the shift's over. In this episode of The Pre-Shift Podcast, we sit down with Felice Ekelman, a principal at Jackson Lewis who leads the firm's restaurant industry group, to talk about the compliance mistakes that catch multi-unit operators off guard. Felice walks through why state and local rules don't travel with you from one location to the next, what "audit-proof" really looks like on paper and on the fl...
Growing from one restaurant to nine teaches you that what worked at one location might not work at another. In this episode of The Pre-Shift Podcast, we sit down with Sam Aguilar, Brand President of Oak & Stone Restaurants, to discuss what it actually takes to scale a multi-unit concept without losing your culture along the way. Sam shares how Oak & Stone built a communication system that cascades from his weekly one-on-ones all the way down to the pre-shift, plus why he tracks two la...
The Pre-Shift Podcast is back! Tom Schmidt, co-owner of Salt + Smoke BBQ, talks with host D.J. about shifting from hands-on restaurant work to leading an eight-location, 550+ employee business, a transition he says truly began around the fourth location and felt like a “phantom limb” loss of how he measured success. He explains how delegating to partners and leaders—especially co-owner Haley, a director of operations, and later hospitality, HR, finance, and catering roles—enabled growth while...
The Pre-Shift podcast is taking a hiatus. This podcast launched in 2021, and we’re so grateful to our listeners. We’ll continue to talk about hospitality and share tips from real operators in our newsletter, so make sure to subscribe to Food Runner. Take a look back through our archive! There are still a lot of great insights in these episodes from our 70+ guests. 📧 Subscribe to Food Runner, our Monthly Restaurant Newsletter Send us Fan Mail 📲 Connect with us Email us Follow on LinkedIn...
How do you grow from a single taco joint to a 50+ location brand without losing the soul of your company? For Joe Kahn and Chris Artinian of Condado Tacos, the answer is simple: QUESO. In this episode, Founder Joe Kahn and CEO Chris Artinian share the origin story of Condado Tacos, built on the principle of creating a restaurant where people would want to work forever. They detail their unique "QUESO" framework—Quality, Unique, Empowered, Service, and Opportunity—that serves as the lens for e...
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Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. The Pre-Shift Podcast is taking a hiatus. Thank you for listening and being part of our restaurant community!
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