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AI Lessons From a US Foods Operations Consultant
Lance Reynolds has lived every side of the restaurant business, from dishwasher at age 12 to owner of four restaurants to Director of Restaurant Operations Consulting at US Foods. In this episode,…
How a CPA-Operator Built an Accounting Firm on Top of 23 Restaurants
Kristen Sandhurst sits on both sides of the restaurant equation: she is a partner at Edotto, an accounting firm built to serve restaurant operators, and the CFO of an affiliated franchise group…
Inside a $52M Airport Hospitality Business
Greg Plummer started at 15 as a dishwasher at Bennigan's. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded concepts at LAX, with…
PK Karamchandani on Building Balance Pan-Asian Grille
Prakash Karamchandani -- PK -- co-founded Balance Pan-Asian Grille in 2008 with nothing but credit cards and a college roommate. Today Balance runs four corporate locations in Ohio, generates roughly…
Using Data to Drive Sales and Reduce Theft Across 55 Locations
Rebecca Stewart, VP of Technology at HuHot Mongolian Grill, sits down with Marc Cohen and Rich Sweeney to discuss how a 55-unit family-owned brand uses data and automated reporting to increase sales…
How CORE Distributed $600K in Grants to Restaurant Families Last Year.
Restaurant workers live and work without paid leave, health benefits, or corporate safety nets. When a crisis hits, whether it is a health emergency, natural disaster, or sudden loss, the financial…
How Pepper Lunch Is Engineering Consistency, Profitability and Global Growth
In this episode of Behind the Numbers, presented by R365, Marc Cohen and Rich Sweeney sit down with Troy Hooper, CEO of Hot Palette America and Pepper Lunch.Pepper Lunch operates 560 restaurants…
Scaling 85 Restaurants Across 28 Concepts with Villa Restaurant Group
Villa Restaurant Group operates more than 85 locations across 28 concepts. Many of which are inside high-volume airports and destination venues. Managing that level of complexity requires more than…
How Freddy’s Scaled to 550+ Locations with CFO Bill Valentas
What is the secret sauce behind a brand that successfully manages over 500 locations while maintaining genuine hospitality? Today, we’re joined by Bill Valentas, CFO of Freddy’s Frozen Custard &…
Inside Dave’s Hot Chicken’s Billion-Dollar Growth Strategy
How do you turn a street food concept into a global brand with nearly 400 locations? On this episode of Behind the Numbers, hosts Rich Sweeney and Marc Cohen interview the financial architects behind…
How Black Rock Coffee Builds Culture, Consistency, with 26,000 Pounds of Beans a Week
Black Rock Coffee Bar has doubled its footprint since 2020 and now ships over 26,000 pounds of beans per week to fuel more than 162 locations. But according to VP of Learning and Operations Services…
How Taziki’s Mediterranean Café and Square Grow Together With Restaurant365
Taziki’s Mediterranean Café has grown to 108 locations by holding tightly to one belief: hospitality still matters. But scaling that belief required clarity.In this episode, we sit down with Dan…
How Precision, Consistency, and Data Discipline Drive Growth at Square One Concepts
Brand Operations Manager David Selby of Square One Concepts joins Marc Cohen and Rich Sweeney to share how he manages one of Arizona’s largest and most sophisticated beverage programs. David breaks…
Culture First: How Gregg Majewski Scaled Craveworthy Brands to $300M in 28 Months
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Gregg Majewski, CEO and founder of Craveworthy Brands, to unpack how a 28-month-old company grew to 18 brands,…
Margins, Growth, and the Power of Transparency With Joshua Lacer Wadkins
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Joshua Lacer Watkins, CFO of Ice Age Management Inc., a McDonald’s franchisee group operating more than 50…
How Wholly Stromboli Turns Data into Discipline (and Profit)
World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives…
How Restaurant Operators Sustainably Protect & Grow Their Businesses
California’s 2024 PAGA reform finally gives operators leverage if they do the work. Employment attorney Anthony Zaller explains how proactive audits, supervisor training, updated policies, and…
How AI and Fractional CFOs Are Redefining Restaurant Finance with Bruce Nelson
CFO and author Bruce Nelson breaks down how AI is changing the finance side of restaurants. From when to bring in a fractional CFO (hint: around $10M in revenue) to why one source of truth for…
Know Your Numbers, Tell Your Story: Inside San Pedro Fish Market’s Reinvention
What happens when you’re evicted from a 3,000-seat restaurant? If you’re Michael Ungaro of San Pedro Fish Market, you innovate, adapt, and scale…from a parking lot. In this episode of Behind the…
How Dashboards, Bonuses, and Financial Fluency Build Better Restaurant Operators
Rick Miller and Max Prifogle from RLM Hospitality join Behind the Numbers to share the systems they use to create financially fluent operators. Learn how weekly soft closes, actual vs. theoretical…
Frequently Asked Questions
Behind the Numbers has published 27 episodes since February 2025, covering topics in Business, Entrepreneurship.
Behind the Numbers is currently highly active with new episodes every 2 weeks. Average episode length is 45m.
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