Chef Norman Fenton shares his experiences in the including his journey from working in high-end restaurants to opening his own restaurant, Carino, in Chicago. He discusses the challenges he faced, such as dealing with food waste and finding the right location for his restaurant. Fenton also talks about his passion for creating sustainable and high-…

Neal Sherman, the CEO of TAGeX Brands, shares his journey in the restaurant equipment industry. He started his career in marketing and worked with companies that installed kiosks and self-serve frozen yogurt machines in supermarkets. Over time, he realized the potential in the aftermarket for restaurant equipment and started his own business. Exclu…

Jennifer Ryan shares her journey from launching a restaurant to founding a tech company, Croux, and BLUEROOT. She discusses the challenges, decision-making, and the importance of validating ideas. She emphasizes the need to start small, solve a problem, and stay committed. Her focus is on supporting local communities in the Southeast and the Midwes…

This week I sit down with Michael Ungaro, the CEO of San Pedro Fish Market, and one of the stars of Kings of Fi$h launching on Amazon Prime. San Pedro Fish Market is the largest family restaurant serving 2.5Million people each year and known for the World Famous Shrimp Tray. Now on their fourth generation this legacy restaurant this legacy restaura…

The recent bankruptcy of Red Lobster has sparked discussions about the risks associated with private equity and sale lease back deals. This conversation breaks down the financial issues of Red Lobster and the lessons it holds for independent restaurant owners. It also highlights the impact of private equity decisions and seafood supply chain contro…

Summary The conversation focuses on scaling restaurant brands and provides tips and insights on what to consider and what to avoid. The speakers, Avi Gorin (CEO & Co-Founder of Marqii) and Sterling Douglas (CEO & Co-Founder of Chowly) share their experiences in helping restaurant groups scale their concepts. The main themes include the importance o…

Francesco Zimone shares his journey from finance to the restaurant industry, highlighting the challenges and rewards of being a restaurateur. He emphasizes the importance of creating a welcoming and immersive experience for customers, and the role of a restaurant in providing a space for people to connect and enjoy themselves. He discusses how he a…

Summary Preston Lee shares his background in the restaurant industry and the challenges of getting restaurant owners to recognize issues. The significance of company culture and alignment in restaurant success Preston also touches on the future of restaurant technology, including the potential use of AI and the power of social media in driving busi…

SummaryIn this conversation, Kyle sits down with Matt Wampler, Co-Founder and CEO of ClearCOGS. . Matt and Kyle discuss the resistance to embracing data analytics in the hospitality industry and the role of AI, particularly ChatGPT, in demystifying AI and making it more accessible. ClearCOGS is a technology company that provides AI-driven solutions…

SummaryThis week I sit down with Nick, Carmelo and Sebastian, the neighbohood friends and co-founders of The Taco Project, a taqueria with multiple locations in Westchester & Fairfield County. They discuss their background, how they started the business, the challenges they faced, and their plans for expansion. They also touch on the difficulties o…

Summary In this episode, the Kyle is joined by Shawn Walchef & Troy Hooper and, this is one of those episodes that really gets into the nitty-gritty of the restaurant business: from real estate to the process for getting locations, down to the last comma in Letters of Intent, and relationships with landlords. They talk current events- including a r…

In this episode, the Kyle apologizes and promises to be more transparent and consistent in the future. We also discuss the restaurant industry's projected sales reaching $1 trillion in 2024, new regulations in New York for passing credit card fees to customers, and a debate over who should pay for a birthday dinner. Lastly, we explore the pros and …

Priyam Saraswat, co-founder of Vosh.ai, dives into the journey of starting Vosh.ai and how they help independent restaurants thrive. He explains their pivot to a SaaS product and the importance of technology in the restaurant industry. Priyam also highlights their dispute management and review response services, which help restaurants improve their…

Dr. Anne McBride, Vice President of Programs at the James Beard Foundation, discusses the findings of a comprehensive survey conducted by the foundation. The survey gathered responses from chefs across 44 states and highlighted the challenges faced by the restaurant industry, including rising food costs and fluctuating customer numbers. McBride emp…

Summary In this episode, Kyle discusses the current state of the restaurant market and provides tactical advice on finding opportunities for restaurants. He emphasizes the importance of considering market dynamics, economic factors, consumer preferences, and emerging markets. He also highlights the shift from malls to lifestyle centers as a trend t…

In this episode of our podcast, we delve into the world of self-care tailored for the busy restaurant entrepreneur. Join us as we explore how prioritizing personal well-being isn't just a luxury, but a necessity for sustained business success. Me Time: Discover the art of unwinding effectively, whether through solo relaxation, cherished moments wit…

Welcome back to Closed Monday! In this post-Thanksgiving episode, join host Kyle Inserra as he unpacks a blend of news, trends, and essential insights tailored for restaurant enthusiasts and professionals alike. Fresh from the holiday, Kyle shares his own Thanksgiving experiences, including a special shout-out to porchetta for stealing the show. Wh…

This week I sit down with Zack Oates the CEO of We talk about getting results in customer experience and discuss how to cut through the noise. Think your customer feedback game is strong? Wait until you hear Zack's strategies. We're tackling everything head-on: from turning online reviews into your secret weapon to mastering the art of juggling fam…

Andy Jones is a Certified Hospitality Leadership Coach focusing on creating people-centric organizations that deliver exceptional, memorable experiences for their guests. Andy improves both individual and organizational performance by focusing on the human side of any business. Andy hosts The Hospitality Leadership Podcast and has over a decade of …

With more than 10 years of experience helping restaurants optimize their online presence at companies like Yelp, Yext, and Marqii, Marqii Co-Founder and CEO Avi Goren lives and breathes the daily challenges restaurant operators face. He’s committed to teaching them how to reduce the time they spend on tedious online tasks and get back to doing what…

Connect with Closed Monday Instagram: ⁠⁠⁠@closedmondaypodcast⁠⁠⁠ Email: ⁠⁠⁠kyle@four-turns.com⁠⁠⁠Special OffersTake a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt.Subscribe & ShareIf you found value in this episode, please subscribe and share it with your friends and network. …

Stepping into the world of dining at just 14, Devin Eichler quickly ascended from the humble beginnings of washing dishes to establishing the renowned chain of Crafty Cow restaurants. This episode takes us on a nostalgic trip down memory lane, as we sit down with Devin to understand the grit, determination, and the rock 'n' roll spirit that fueled …

In this episode, we dive deep into the critical crossroads between being a restaurant entrepreneur and navigating the complex world of home ownership. Join our host Kyle Inserra alongside Jacob Letwosky, Senior Loan Officer at Cross Country Mortgage - a veteran in steering numerous clients through their mortgage and home-buying process, and Eric Wi…

This week, we sit down with a restaurant industry powerhouse, podcaster, coach and now author - Chip Klose! Not only has our guest coached countless restaurateurs to success, but they've also penned the game-changing book, "The Restaurant Marketing Mindset." Dive in as we unpack the principles behind restaurant marketing and how shifting your minds…

In this episode, we dive deep into what it takes to operate multiple successful restaurant ventures. From a necessary paradigm shift to financing your dream, we cover all the angles. Whether you're a single restaurant owner looking to scale or a seasoned entrepreneur aiming for greater heights, this episode is your roadmap. Key Takeaways The import…

FREE CLOSED MONDAY MERCH! Head over to Apple Podcasts, leave us a review, screenshot it, and DM it to us, and we'll get you either a Closed Monday t-shirt, or trucker hat to rock and make people jealous. Ever wonder why your favorite restaurants choose to set up shop where they do? We're diving deep into the hotly debated world of 'Key Money,' the …

FREE CLOSED MONDAY MERCH!Headover to Apple Podcasts, leave us a review, screenshot it, and DM it to us, and we'll get you either a Closed Monday t-shirt, or trucker hat to rock and make people jealous. Have you noticed that the line between restaurant meals and your grocery store's prepared food section is blurring? In his episode as we dissect the…

Today we chat with Charlie Eblen Owner of Single Tree BBQ & Host of Single Tree Nation Podcast. Charlie has spent his entire career in the restaurant industry, except when serving in the United States Army as a Cavalry Scout. Following his mantra of F.E.E.D (Focus, Effort, Enthusiasm, and Discipline), he works tirelessly to produce and serve the be…

In this episode, we dive why Mr. Beast wants out of the restaurant game, and other trending topics and answer some of your questions. Plus I'll dive into the treacherous pitfalls that can lead to a crash and burn. From the dangers of over-expansion and the toxicity of micromanagement to the perils of ignoring data, I'll expose the ticking time bomb…

This episode delves into the unseen challenges that often accompany running a restaurant. Host Kyle Inserra shares his personal journey of overcoming partnership conflicts, navigating through a divorce, and battling substance abuse, all while running a successful restaurant business. This podcast serves as a resource for restaurant owners who are f…

This episode we'll examine the events leading up to this critical pivot, investigating how a hidden fee led to widespread customer outrage. But it's not all controversy and chaos. In a commendable display of accountability, Toast admitted their mistake and promptly eliminated the fee, which mitigated the uproar and reinstated trust in their brand. …

Today I chat with Justin Simmons, one-half of the dynamic duo behind the successful sandwich joint Tony & Pete's in Dayton, Ohio. After spending years as a bartender, Justin and his wife, Kathleen, took a leap of faith to create a neighborhood favorite that's celebrating its first anniversary. Listen in as Justin shares their challenges, from secur…

Title: Employment and Edibles: Adapting to Cannabis Legalization In this episode, we explore the increasing presence of cannabis in the restaurant industry and the legal considerations it raises for employers. Many chefs draw inspiration from cannabis, and some individuals (ahem!) admit to past instances of smoking before work. However, the evolvin…

In this episode, we have the pleasure of talking with Howard Solomon, a hospitality industry veteran with an incredible journey spanning over 40 years in restaurants and 30 years in executive leadership roles. Howard's rich experience includes holding company leadership roles with notable brands such as Hard Rock Café, Cheesecake Factory, and Wolfg…

Today's episode centers around the evolving landscape of digital tipping, unraveling the layers and the impact "tipping everywhere" has on restaurants. It's a candid discussion on the digital tipping revolution, its benefits and drawbacks, and the fine balance between justified generosity and undue pressure. I discuss the impact of digital tipping …

Title: Are Cursed Locations Really A Thing, Opening A Restaurant w/ Your Best Friend, Chef's Stealing Recipes Today we are starting something new. We're going to delve into questions I've received on social, regarding, restaurant real estate, the risky business of opening a restaurant with a friend, and the eerie allure of so-called 'cursed' locati…

This year at the National Restaurant Association Show in Chicago, I had the pleasure to speak with Brittney Yarbrough, Director of Strategic Partnerships & Programs at Atmosphere TV, to discuss how Atmosphere (@atmosphere.tv) helps restaurants take on the challenge of keeping customers engaged when they are in your restaurant. As a marketing expert…

"Can You Be A Great Parent And Run A Successful Restaurant? Description: In this episode, we dive into the balancing act of managing a busy restaurant when you have a family . We delve into the multitude of challenges that come with wearing both hats and how these can impact familial & business relationships. We outline practical strategies for set…

Leveraging Technology To Increase Profitability Episode Summary: This episode looks at the bottom-line challenges restaurants face, including unprecedented cost increases, labor shortages, the shift to off-premises dining, and persistent supply chain issues. Key Points Discussed: Optimizing price without impacting frequency - We discuss McDonald's …

In today's episode, we'll cover everything from conducting in-depth market research and analyzing your competition to adapting your business model and developing a robust marketing strategy. Drawing from real-world examples, we'll provide actionable advice that you can apply to your own restaurant business. We'll also discuss the importance of regu…

Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a sc…

Discover the future of dining in this episode as we explore how AI-driven customer service revolutionizes the restaurant industry. Learn about the various applications of AI, from reservation management and personalized recommendations to real-time feedback and data-driven insights. Find out how implementing AI solutions can improve customer satisf…

The 2023 Food and Beverage (FABI) Awards® has selected 42 recipients of industry-altering products that shape what’s new and next for the future of food and beverage. New this year, the judges selected eight FABI Awardees as FABI Favorites as the most groundbreaking and influential of the year. The new designation provides special recognition for t…

Harold is first and foremost a husband of one wife and father of 3 children. Featured in QSR Magazine as one of 35 Young Leaders to watch for, Harold has cast a vision for Shootz to grow into a top nationwide fast-casual brand. Before co-founding Shootz, Harold founded and operated multiple 6 and 7-figure e-commerce brands, a direct response market…

Dana Noorily and Julie Mountain met in Westport, CT in 2010 at a birthday party that both were attending with their daughters. They immediately struck up a conversation about how to get their kids to eat in a more balanced way, and a friendship was born. Upon meeting, Julie shared her idea with Dana to start a granola company — to make a beautiful,…

Jim Thorpe is a seasoned professional in the Food Service Industry, with over 25 years of experience. As the head of ARAMARK Brand Standards and Innovation, he oversees all aspects of food service design, including equipment specifications, labor models, and operations. Jim's diverse background includes designing and constructing local restaurants,…

Jason Berkowitz is currently the CEO and Founder of Arrow Up Training - restaurant safety, compliance & leadership in one easy toolkit. Their programs have become standard practice for independent restaurants, top companies, and large-scale corporations. Jason has opened over 50 restaurants, created training programs for some of the top global chef…

Lisa Malikow is the Senior Vice President Event Operations & Programming for Winsight Exhibitions and has over 21 years in exhibitions management experience. In this role, she is responsible for the strategic and operational management of The National Restaurant Association Restaurant, Hotel-Motel Show® is the largest annual gathering of restaurant…

Venturing into the world of restaurant ownership can be a thrilling yet complex journey, filled with countless decisions and potential pitfalls. Whether you're a seasoned entrepreneur or just starting to explore the realm of culinary business, our podcast is here to help you navigate the process confidently and easily. Check it out as I review the …