In this episode of Restaurantology, we dive deep into the essential details that make or break restaurant success. Join us as we explore how refining the small aspects of your business can lead to significant profits, featuring insights from Ta

EP | 11 | SERVING SUCCESS | MO' BETTAHS STORY OF LEADERSHIP, CULTURE, AND CULINARY INNOVATION

Apr 3rd, 2024 56m 43s

In this enlightening episode, Andrew delves into the heart and soul behind Mo' Bettahs, a restaurant that has taken the essence of Hawaiian cuisine and culture to create a dining experience unlike any other. Join us as we sit down with Rob Ertm

EP 10 | Blending Passion and Growth | The South Block Evolution with Amir Mostafavi

Mar 13th, 2024 56m 40s

In this episode of Restaurantology Amir Mostafavi shares his fascinating entrepreneurial journey, from the inception of South Block to its triumphant growth in the competitive food and beverage industry.Amir's story is filled with personal anec

Ep. 9 Life is Mo’Bettah with co-Founders Kimo & Kalani Mack

Aug 24th, 2022 51m 28s

The story behind the founding of Mo’Betttahs Hawaiian Style – currently a 35 unit fast casual restaurant brand with more than 30 in development across the country. Kimo and Kalani Mack, founded Mo’Bettahs in Bountiful, UT in 2008 – in the midst

Ep. 8 Cash is King: Navigating the Investor Landscape

Aug 7th, 2022 53m 13s

How should I finance the future growth of my company? What options are available to me and how do I know which ones to pursuit? Are investors going to be interested in my business? These are questions that founders ask regularly. Having assesse

Ep. 7 Founders Talk: How Via 313 and Pincho landed their Growth Funding

Apr 25th, 2022 1h 6m

Founders Brandon Hunt of Austin-based Via 313 Pizzeria and Otto Othman of Miami-based Pincho Burgers & Kebabs discuss how the landed their $20M of growth funding for each of their businesses. They discuss details with Andrew about how they prep

Ep. 6 What The Hell Is Going On With Supply Chain?

Mar 11th, 2022 39m 6s

External pressures making you feel like your head is in a vice? A conversation with Savory's Vice President of Food & Beverage, Maryam Chaney, and Chief Executive Officer, Shauna Smith, about external pressures, how it affects your menu, food c

Ep. 5 Day One Execution Eats Culture for Breakfast

Jan 14th, 2022 40m 56s

It’s a new year and we all need great employees to support our existing and new restaurants. Jessica Moyer, VP of Learning and Development, Dan Pena, Director of Operations of The Crack Shack and Chase Wardrop, President of Swig discuss how exe

Ep. 4 “It’s only $50 a Month, Per Restaurant?”

Sep 28th, 2021 52m 23s

Josh Boshard, COO of Savory’s seven portfolio brands, and Alonso Castaneda, VP of Brand Development & Strategy for Savory, discuss with Andrew the overwhelming pressure to level up your tech stack in the restaurant industry. There is so much te

Ep. 3 The Velvet Taco ‘Tribe’

Sep 28th, 2021 42m 49s

Clay Dover is scaling Velvet Taco – and he is doing it fast. But only after years of putting in the time to build a tribal culture of devout team members. Clay and Andrew talk about the importance of creating a culture that is ‘sticky’ and one

Ep. 2 The Voodoo You DooDoo

Sep 23rd, 2021 46m 13s

Chris Shultz is living the restaurant dream with Voodoo. One of the most recognizable brands in the industry, Chris is laying the foundation for mind-bending growth….of 1-2 units per year. This is a 180 degree change from his past with brands l

Ep. 1 For Operators, By Operators

Sep 18th, 2021 55m 54s

Shauna Smith, CEO of Savory’s seven Portfolio Brands, and Andrew K. Smith, Managing Director of Savory’s $200M F&B Fund visit with James Park, Operating Partner of Savory Fund as they introduce Restaurantology, The Journey from 2-20 Unit. Hear

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