Restauranttopia: A Show for Local Independent Restaurants

AI in Your Restaurant: How Operators Can Save Hours, Increase Profit, and Build Smarter Systems Today https://restauranttopia.com/ Episode Summary In this high-energy, highly practical episode, Brian Seitz and Dave Ross break down the real-world, right-now ways AI can support restaurant operators. Whether you're hesitant, curious, or already all-in, this conversation will help you understand how to use AI to cut time-wasting tasks, improve menu performance, strengthen training, and build your own custom GPT to run sharper operations. AI isn't a trend — it's the next major shift in how restaurants operate. And the opportunity? Massive. Dave and Brian share exactly how they're using AI daily and walk through simple, battle-tested use cases that any operator can start implementing this week. What You'll Learn in This Episode ✔ Why AI in restaurants is not a fad — and why ignoring it puts operators behind ✔ Real use cases for AI in restaurants: ✔ How to create your own custom GPT for your restaurant ✔ What to avoid when starting with AI ✔ Quick wins to try this week Sample Prompts You Can Copy & Use Menu Engineering Prompt: "Analyze this PMIX and identify my highest-margin items, items that need attention, and any dogs I should consider removing. Provide recommendations for pricing and promotion." Training Prompt: "Create a step-by-step SOP for training new hosts at a neighborhood casual dining restaurant." Marketing Prompt: "Draft a 6-week social media content plan for a locally-owned restaurant. Include post copy, themes, and calls to action." Custom GPT Setup Prompt: "I want to build an AI agent for my restaurant that handles menu innovation, staff training, and marketing. Ask me every question you need to fully understand my business and build the right system." Take Action If you're new to AI, start small: 1️⃣ Download ChatGPT, Claude, Copilot, or your preferred tool. 2️⃣ Use AI instead of Google for one full day. 3️⃣ Upload a simple restaurant document and ask it to make improvements. 4️⃣ Create your own custom GPT once you're comfortable. Small habits add up — and they will make you faster, sharper, and more profitable. Connect With Us We want your AI success stories! Tag us or message us on social: Facebook | Instagram | LinkedIn: @Restaurantopia

6 Financial Mistakes That Are Killing Your Restaurant (and How to Fix Them) In this episode of Restaurantopia, the guys break down six common financial mistakes that can quietly (or not so quietly) destroy your restaurant’s profitability. Brian Seitz leads the conversation with Anthony Hamilton and Dave Ross, bringing his experience from restaurant acquisitions and financial consulting to uncover what so many operators are doing wrong — and how to turn it around. From mixing personal and business finances to overleveraging debt, this is a no-nonsense, practical guide to tightening up your restaurant’s money game. 💸 The 6 Big Mistakes: Mixing Business and Personal Finances Growing with Debt Instead of Cash Not Knowing Your Numbers Buying Toys You Don’t Need Paying Bills and Taxes Late Chasing Profit and Forgetting People 💡 Key Takeaways every month 📘 Bonus: Brian shares how to structure debt-equity deals responsibly, why retained earnings matter, and how to become a true “student of the game” when it comes to your restaurant’s finances.

In this episode of Restauranttopia, the crew dives deep into culture — not just within your restaurant walls, but in every corner of your business ecosystem. Inspired by Cameron Mitchell’s book Yes is the Answer. What’s the Question?, Dave, Brian, and Anthony unpack how a restaurant’s mission and culture extend to employees, guests, purveyors, investors, and the community. From the dangers of ignoring toxic high performers to the power of making vendors raving fans, this conversation highlights practical strategies and real-life stories that restaurant operators can implement today. They also touch on hospitality “moments” like the milkshake story and a surprising Diet Coke lesson that reveal why “yes” should always be the answer. Whether you’re an owner, manager, or aspiring operator, this episode challenges you to think about culture as the fuel that sustains success, loyalty, and long-term profitability. Key Talking Points Love the employee and customer for a lifetime loyaltyfour core questions Resources Mentioned in Episode: Cameron Mitchell Book: Yes is the Answer! What is the Question? ZingTrain - "It is Irresponsible to NOT make a profit" Remember the Titans: Attitude Reflects Leadership Attitude/Performance Matrix:

Restaurant owners and managers: want more profitable menus and a stronger culture? In this episode, the crew digs into a simple, powerful idea—moving frontline ideas from the break room to the boardroom. Anthony shares how a young dishwasher created a signature chicken-tender sauce (thanks to a happy smoked paprika mistake) that became a hit with guests. We also spotlight fryer safety, dirty oil’s hidden costs, and how better oil management lifts food quality, reduces risk, and saves money. Brought to you by Halcyon Eco a device that helps clean fryer oil, clean the fryer, and improve BOH safety and consistency. Key Topics & Takeaways Break Room → Boardroom:From Ego to Outcome:filterSignature Sauce Story:The Power of “Beautiful Mistakes”:smoked paprikaStructured Ideation That Works:Handling “Bad” Ideas With EQ:Oil Quality = Food Quality:dirty fryer oilFryer Safety Reality Check:Halcyon Eco Spotlight:Culture & Retention: Memorable Quotes (Pull Quotes) filtergatebeautiful mistakedangerousstakeholders Action Steps for Operators Create an idea pipelineBest Known Way (BKW)Pilot staff ideasAudit fryer safetyTrack oil quality KPIs Resources Mentioned Halcyon Eco Unreasonable Hospitality - Will Guidara Ego Is the Enemy - Ryan Holiday

In this timely episode of Restauranttopia, we sit down with Jamie, the CFO of a prominent restaurant group, to unpack the Big Beautiful Bill (BBB) and explore how it directly impacts restaurant owners, CFOs, and operations leaders. As one of the most talked-about pieces of legislation in 2025, the BBB is bringing major changes to restaurant financial planning, labor compliance, and vendor relationships. Jamie provides a clear and insightful breakdown of the new bill’s implications—from tax advantages and cost controls to restaurant labor law updates and long-term forecasting. Whether you're a multi-unit restaurant operator, single-store entrepreneur, or foodservice executive, this episode is packed with valuable financial insights that help you stay compliant, competitive, and confident about the road ahead. 🔍 Key Takeaways: Big Beautiful Bill (BBB)tax incentives and depreciation benefitsrestaurant labor compliancerestaurant CFOrestaurant financial planning 📚 Resources:

Investing isn’t just about money—it's about prioritizing your people, tools, and time to create a restaurant that thrives long-term. In this episode, we discuss how great restaurant leaders think about investment differently, with a focus on vision, leadership, and long-term growth. In this episode of Restauranttopia, we dive deep into the topic of investment in the restaurant industry—not just financial investment, but also in people, tools, time, and vision. We explore: This episode is a must-listen for restaurant operators who want to go beyond trimming costs and instead build businesses that last. Subscribe for more insights from restaurant industry experts. Want to be a guest or sponsor? Reach out at www.restauranttopia.com @restauranttopia #RestaurantBusiness #RestaurantTips #Leadership #HospitalityIndustry #RestaurantPodcast

In this episode, we expose the sneaky expenses silently draining your restaurant’s profits… from linen contracts and POS subscriptions to fryer oil issues and bloated utility bills. Learn real-world tactics to find and eliminate cost leaks that could be costing you thousands each year. Whether you're a seasoned operator or just getting started, this 30-minute episode is packed with quick wins you can take action on today. What You’ll Learn: Featured Tools & Tips: Sponsored by: 🔗 Resources & Mentions:

Feeling the pressure of rising costs and tighter margins? In this episode of Restauranttopia, we break down actionable strategies to help independent restaurant operators survive—and thrive—during economic squeeze periods. From cost control to leadership communication, this episode delivers the blueprint to stay sharp when business gets tough. 💡 Key Takeaways: 🛠️ Pro Tips:

Hosts: Dave Ross, Brian Seitz, Anthony Hamilton Tipping expectations are out of control—and your guests are noticing. In this episode of Restauranttopia, we break down the rise of tipflation, how digital guilt is changing hospitality, and what operators can do to protect their guest experience while still supporting their teams. Key Takeaways: What is Tipflation? The COVID Effect: Consumer Fatigue: Impact on Restaurants: Alternative Models:Best Practices for Operators: 🔥 Pro Tips: ✅ Make tipping feel like appreciation—not obligation. ✅ Avoid surprise fees at checkout. ✅ Train staff to earn tips with hospitality, not entitlement. ✅ Use tip prompts sparingly and thoughtfully. Show Notes EXTRA: Tip Pooling Laws in Ohio — What Restaurant Owners Need to Know Whether you're running a casual diner or a fine-dining establishment, managing tips the right way is essential—not just for morale, but for legal compliance. Here's a breakdown of the key dos and don’ts of tip pooling under Ohio and federal law. What Is Tip Pooling? Tip pooling is when tipped employees (like servers or bartenders) share their tips with other staff members. It’s legal—but only if done correctly. ✅ DOs 1. Limit the Pool to Tipped Employees Only employees who customarily and regularly receive tips can participate. This includes: Servers, bartenders, bussers, runners, and sometimes hosts. Do NOT include kitchen staff, dishwashers, managers, or owners unless they also directly serve guests. 2. Clearly Communicate the Policy Put the tip pool policy in writing. Explain how tips are distributed, who participates, and what percentage is shared. 3. Maintain Proper Tip Credit Compliance If you pay less than minimum wage (i.e., use a “tip credit”), you must ensure employees still earn at least $10.45/hour (Ohio minimum wage for 2024). 4. Keep Management Out Managers and supervisors may never share in a tip pool—even if they help serve food. 5. Let Staff Handle the Pool Employees should voluntarily distribute tips among themselves or through an agreed-upon formula. ❌ DON’Ts 1. Don’t Include Back-of-House in the Pool (If Using a Tip Credit) You may not include non-tipped staff like cooks or dishwashers if you pay servers below minimum wage using a tip credit. 2. Don’t Deduct for Credit Card Processing Fees (If you do, do it carefully) You may deduct a proportional credit card fee (e.g., 3%), but it must not reduce the employee’s wage below minimum wage. 3. Don’t Coerce Participation Tip pooling must be voluntary unless you have a lawful and disclosed mandatory tip pool policy in place. 4. Don’t Forget to Track Everything Maintain daily or weekly records of total tips collected, distribution formulas, and final tips received by each employee. ⚠️ Disclaimer The law surrounding tip pooling, wage and hour compliance, and employee compensation is constantly evolving at both the state and federal level. The information provided in this document is for general educational purposes only and is not legal advice. You should not rely on this document as a substitute for legal advice specific to your situation. Always consult with a qualified attorney licensed in your jurisdiction before implementing or modifying any tip pooling policy. Failure to comply with wage laws can result in serious penalties, back pay claims, and legal liability. 📌 Connect with Restauranttopia: 🌐 Website: www.restauranttopia.com 📸 Instagram: @restauranttopia 🔗 LinkedIn: Restauranttopia Podcast

Guest: Peter Kirwan – Founder & CEO of Halcyon Eco Hosts: Dave Ross, Brian Seitz 🔑 Key Takeaways: The Origin Story:The Problem with Dirty Oil:Halcyon Eco’s Solution:Labor & Safety Wins:ROI in Months:Sustainability Focus: 🔥 Pro Tips: 📌 Connect with Halcyon Eco: 🌐 Website: https://halcyon-eco.com 🔗 LinkedIn: Halcyon Eco ✉️ Contact: info@halcyon-eco.com Product Demo Video: Clean Oil in 14 Steps 👤 Connect with Peter Kirwan: 🔗 LinkedIn: Peter Kirwan

Comfort is deceptive. It feels good, but it quietly stalls growth and progress. Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic. Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline. You can’t evolve and stay the same. Taking risks and embracing new challenges are essential for development. Self-awareness is step one. Recognize when comfort has turned into complacency. Leaders lead by example. If you're stuck, your team will be too. 🔥 Pro Tips: What’s one area in your life or business where you've let comfort win? Take one small action today that pushes you outside of that zone.

Your restaurant's most powerful marketing tool? The menu. In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and sales tool. You'll walk away with insights on font choices, color psychology, menu engineering, printing vendors, and even why leaving drink prices off the menu can increase profits. If you’ve ever shrugged off menu updates as an expense, this episode will change your mindset—and maybe even your margins. Key Takeaways: Your Menu Is Not an Expense—It’s an InvestmentDesign & Readability MatterGolden TriangleStrategic Printing Choiceslocal printerProven Profit TipsUse high-quality food photosLeave beverage prices offCommon Mistakes to AvoidPractical Tools & Techonline platforms, third-party apps, and POS systems 🔥 Pro Tips: ✅ Replace menus more often than you think—your guests notice. ✅ Focus on selling not just listing. Your menu should influence behavior. ✅ Track performance—what’s selling, what’s not—and update quarterly or at least twice per year. ✅ Don’t cut corners on design—it’s your restaurant’s voice on paper. Whether you're doing in-house prints or working with a vendor, this episode gives you everything you need to optimize your menu and boost profits—without gimmicks. Listen & Subscribe → www.restauranttopia.com

In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way. Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to big results when it's done with intention. Key Takeaways: Elevate the Guest Experiencemarketing tactics in disguiseMenu Design is StrategicGolden TriangleandHost In-House EventsBounce-Back Offers Done Rightbut only after their first visit.Use Guerrilla Text MarketingTurn Customers into PromotersCommunity & Loyalty 🔥 Pro Tips: ✅ Don't throw out blanket coupons—use personalized bounce-back incentives. ✅ Focus on repeat business before chasing new traffic. ✅ Test, tweak, and keep things human—marketing is about relationships. ✅ Be memorable: the goal isn't just attention, it's retention.

In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike. Key Takeaways The Cultural Shift Toward Less Drinking The Business Opportunity Train Your Staff for Inclusivity Marketing and Menu Strategy Profitability and Execution Pro Tips

Summary In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience. Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight. Key Takeaways Modernize the Reservation Process Prioritize the First Drink—Fast Train Staff to Curate & Upsell Always Be Booking the Private Room Create Concierge-Style Add-Ons Pro Tips

In this thought-provoking episode, the team explores how pain and suffering can cultivate stronger leadership skills. Drawing inspiration from Stoic philosophy, Buddhist parables, and personal experiences, they discuss the concept of the "two arrows"—how pain is inevitable, but suffering is optional—and how leaders can apply this mindset to stay composed and guide their teams effectively. They dive into how emotional control and mindfulness can transform not just your professional leadership, but also your personal relationships. If you're looking to develop a more resilient, thoughtful, and impactful leadership style, this episode is for you. Key Takeaways: The Two Arrows: Pain vs. SufferingThe First Arrow:The Second Arrow:reaction to adversityHow Pain Translates to Leadership Growthemotional resilience and perspectiveembrace discomfortMindfulness as a Leadership Toolmindful pausesprocess situations logically rather than emotionally“Why am I reacting this way?”“How will this response impact the situation?”The Importance of Emotional Control in Leadershipdictate their behavior“eye of the hurricane”Applying These Principles in the Workplaceassess, adapt, and lead calmlyinspires the team to follow suit 🔥Pro Tips: ✅ Pause and Reflect: Before reacting, pause for a moment to assess the situation. This simple act creates space for a measured, thoughtful response. ✅ Ask “Why” and “How” Before Responding: Why am I reacting this way?How will this response affect my team or situation? Be the Eye of the Hurricane: Model Confident Behavior:Confidence and steadiness Accept Pain, Avoid Suffering:pain is unavoidable

Many restaurant operators are unknowingly signing their businesses away with predatory merchant cash advances (MCAs). These high-cost financing options promise fast money but come with crippling repayment terms that can put restaurants out of business. In this episode, we break down: MCAs really arePOS companies and third-party appslong-term financial risksbetter financing options If you're considering quick funding, listen to this episode first—you might save your business. Show Notes In this episode, we uncover the hidden risks of merchant cash advances (MCAs)—a form of financing that is marketed as fast and easy but often leads to financial ruin for restaurants. Unlike traditional loans, these cash advances are structured as purchases of future credit card receivables, making them expensive, aggressive, and difficult to escape. Many struggling restaurants turn to MCAs in times of financial distress, only to find themselves buried under exorbitant repayment terms that accelerate their path to closure. We break down why these loans are dangerous, how they differ from traditional financing, and what you should do instead. Key Takeaways What Are Merchant Cash Advances (MCAs)?aren’t loanspercentage of your salescrippling cash flow problemswell over 100%How Restaurants Get Trapped in MCAswith promises of fast, no-hassle fundingmarket these loans directly to operatorsget the moneyThe Long-Term Impact of Taking an MCAharsh legal and financial consequencesmultiple MCAs just to stay afloatbusiness failureWhy 2024 Is a Critical Year for Restaurantsmade it the toughest year for restaurants since early 2020desperately seek financingexpensive, short-term cashfinancial planning and sustainable growth 🔥 Pro Tips Evaluate Your Cash Flowtrue financial positionExplore Alternativestraditional loans, SBA financing, or investorssustainableSeek Legal & Financial Adviceconsulting a financial professionalAvoid Desperation Financingefficiency, revenue growth, and operational improvementsIf You’re in an MCA Trap, Seek Help ASAPmust act before it’s too late

A restaurant’s atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant’s environment to create an experience that keeps guests coming back. Key Takeaways: Music Sets the Tone and Spending HabitsBackground music mattersincrease customer spendingspeed up table turnoveradjust volume and genreencourage higher spendingAmbiance Ties Everything Togetherfeels offMismatch in design, uniforms, and service stylesit in different areas of your restaurantLighting Impacts Perception and Food Choicesmakes customers more alertchoose healthier optionsencourages longer stays and more relaxed dining experiencesenhances food presentationTemperature Influences Comfort and Dining Speedoptimal temperature between 68-72°Faffect different seating areaszoned temperature control Pro Tips: ✅ Use a structured playlistBe a guest in your own restaurantuncomfortable drafts, poor lighting, and sound issuesAudit your online presenceMonitor customer behavioryour lighting is too dimInvest in decor and layout expertsrestaurant design

Are you making these five costly restaurant mistakes? Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away. Listen now to learn: Your customers are paying attention—make sure you're giving them a reason to return. Key Takeaways: 1. Not Tracking Prime Costs 2. Not Collecting Customer Contact Info 3. Poor Customer Communication 4. Weak Online Presence 5. Neglecting Hospitality & First Impressions Pro Tip: Your restaurant is constantly being evaluated—by customers, delivery drivers, and even health inspectors. Make sure you’re always putting your best foot forward!

In this second part of our interview with Jason Brooks—speaker, author, and coach—we continue the conversation on leadership in the restaurant industry. With over 30 years of experience, Jason shares key insights from his upcoming book, including how to master meetings, provide impactful feedback, and harness the power of influence. We also discuss his inspiring partnership with The Giving Kitchen, where he’s aiming to raise $30,000 in 30 days to support food service workers in crisis. Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry. Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it. The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry. Key Concepts Continuation from Jason's Book: Master Your MeetingsNever Stop TrainingThe Art of Giving FeedbackClosing the GapUsing the Power of InfluenceBook Launch and Partnership with The Giving Kitchen Jason Brooks Links: Book Website - https://www.jasonebrooks.com/everyleader Amazon: Book Link Brand Website - www.jasonebrooks.com Twitter - https://twitter.com/2LeadNSucceed LinkedIn - www.linkedin.com/in/jason-e-brooks Instagram - https://www.instagram.com/2leadnsucceed/ Giving Kitchen - www.givingkitchen.org