Episodes

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 numbers is essential, Bruce shares lessons from his career and vision for the future. Connect with Bruce Nelson Connect with Bruce on LinkedIn Visit Bruce's Website Connect with the Show Connect with Rich Sweeney on LinkedIn Connect with Marc Cohen on LinkedIn R365 on Facebook R365 on X R365 on LinkedI...

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 Numbers, Michael shares how knowing his numbers, leaning into tech like Restaurant365, and telling the right story helped turn disruption into growth. Connect with Michael Ungaro & San Pedro Fish Market Connect with Michael Ungaro on LinkedIn Connect with San Pedro Fish Market on LinkedIn Follow San Pe...

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 reporting, and custom dashboards align managers with the business—and why the right bonus plan can unlock your team’s full potential. Connect with the Guests Connect with Max Prifogle on LinkedIn Connect with Rick Miller on LinkedIn Visit RLM Hospitality website Connect with the Show Connect with R...

Hospitality finance veteran Philip Gay joins Marc Cohen and Rich Sweeney to break down what truly drives restaurant success. From building EYAS Capital’s QSR portfolio to investing in employee training at Paperchase, Philip shares how happy teams, operational scorecards, and AI-powered engagement fuel profitability. Plus, hear his timeless rule: people, product, and place drive profit. Connect with the Guest Connect with Philip Gay on LinkedIn Connect with Paperchase on Instagram Connect with ...

Jung Lee, VP of Supply Chain for Kura Sushi USA, sat down with Marc and Rich to share his expertise in inventory management and restaurant operations. He brings a unique background as a sushi chef and delves into Kura Sushi's expansion from Japan to the United States. This episode dives into innovative new technologies like robots in food delivery and what it takes to keep customers coming back. Be sure to subscribe to Behind the Numbers here on YouTube and everywhere you listen to podcasts! ...

In this episode of Behind the Numbers, Andrei Stern, co-founder of Suviche, shares the inside story of how he transformed a tiny, 10-seat Miami eatery into a thriving multi-location hospitality brand. Discover how rapid, daily communication, strategic use of data to overcome supply chain challenges, a transparent commission-based pay structure, and a sharp focus on menu specialization became key ingredients in Suviche’s success. Tune in to uncover the operational insights and strategic decisions...

Join hosts Marc Cohen and Rich Sweeney in this insightful episode of Behind The Numbers presented by Restaurant365, featuring Ken Baker. Ken reveals essential strategies for scaling restaurant operations through smart technology, the importance of integrating operational expertise with data systems, and the critical impact of employee retention on profitability. Discover how to balance cutting-edge technology with genuine hospitality to create sustainable growth and outstanding guest experiences...

In this episode of Behind the Numbers, we sit down with Paul Potvin, CFO of California Fish Grill, to explore how the West Coast seafood brand scaled from 1 to 58 locations — without losing its culture or control. From AVT food costing and time-based labor studies to kiosks that boost accuracy and a flexible supply chain built for resilience, Paul shares actionable strategies every operator should hear. In this episode: How to use data to optimize food and labor costs Why time studies are a g...

On this episode of Behind the Numbers by Restaurant365, hosts Marc Cohen and Rich Sweeney sit down with award-winning chef and Mina Group founder Michael Mina and the company’s CEO Jason Himber. Together, they explore the keys to modern restaurant leadership, including motivating today’s workforce, fostering a culture of accountability, and scaling operations without sacrificing quality. They also discuss how restaurants can adapt post-pandemic and redefine the dining experience to meet evolving...

How does a teenage busboy become the owner of multiple IHOP locations? In this episode of Behind the Numbers, Walid Jamal, President of JHG Restaurants, shares his inspiring journey from entry-level employee to multi-unit franchisee. Walid reveals the strategies that helped him succeed— from building strong employee relationships to leveraging technology like Restaurant365 to streamline operations and scale his business. He also discusses the role of community initiatives like National Pancake D...