50-Year restaurant business veteran, Kevin Bazner, CEO of A&W Restaurants shares how they were able to have a record year in the middle of the pandemic but putting store operator needs first, shift to meet the needs of guests and with root beer float parties.

Micha Magid, Co-founder and Co-CEO of the fast casual restaurant group Mighty Quinn’s Barbeque shares how being driven by positivity has lead to their growth from a pop up to 11 locations and success beyond the pandemic. We also talk about soap made from brisket fat!

Nico Nieto, Vice President, Head of Marketing and Brand at Rōti Modern Mediterranean, shares how they refreshed their brand, their menu and their service by sourcing sentiment and opinion from 100s of customers who physically interacted with the brand to give feedback.

Thomas Kelly, co-founder and head chef of Mexicue, the unique BBQ and Mexican hybrid concept with stores in New York, Connecticut and Washington DC joins the Restaurant Mastery Podcast to share the lessons they learned turning a food truck into a multi-unit brand. He explores how they found success in ties to the community, a culture of self-expression, expanding their hospitality through digital means and lots and lots of chili flakes.

Zino Carr, AKA “The Nugget Ninja,” Growth & Operation Strategist at Garden Catering, a multi-location gourmet chicken nugget QSR talks through how they driven 25% growth in the middle of a pandemic by giving without expecting, being accountable and preserving the traditions of legacy brand.

James Walker, Senior Vice President of Restaurants for Nathan’s Famous talks about how to transform your restaurant concept with elevations and upgrades that hold true to the history of what your customers and teammates love about the brand.

Ryan Rose, CEO and President of Ohio-based Romeo’s Pizza, once named one of the top 100 pizza chains, joins Restaurant Executive Mastery podcast to talk about how investing in your people and profits will follow as long as you pay attention to the right details.

Matt Fish, founder of Melt Bar & Grilled, shares how staying in your own lane, applauding personality while working together from the bottom up leads to an incredible place to work and a brand that garners wild fanaticism.

Donald Burns AKA “The Restaurant Coach,” wants you to know that COVID-19 is not your fault but how you ran your restaurant beforehand is your fault. He is a podcaster, an author, a speaker and more importantly a talented restaurant consultant. Donald shares with you how to change your frame of mind to be successful in your restaurant business and the 7 top KPIs you need to measure to achieve it.

Solomon Choi, Founder and CEO of self-service Frozen Yogurt brand 16 Handles, shares his thoughts about how to build something people love, hiring the right people who want to be a part of that and how they can help to innovate the business.