The Pre-Shift
By 7shifts
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Category: Management
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Subscribers: 2
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Episodes: 69
Description
Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into what it takes to build great restaurant teams. We explore their stories, the strategies they use, and valuable lessons on running restaurant teams. Hosted by D. J. Costantino. Presented by 7shifts.
| Episode | Date |
|---|---|
|
The people-first culture that drives just 17% turnover at Brasa with Michel Falcon (Reupload) | 062
|
May 14, 2025 |
|
Winning the restaurant hiring game in 2025 with Alice Cheng | 061
|
Apr 29, 2025 |
|
Building skills beyond the kitchen with Justin Khanna | 060
|
Apr 15, 2025 |
|
AI marketing strategies that boost restaurant revenue with Josh Kopel | 059
|
Apr 01, 2025 |
|
Stop fixing light bulbs and start delegating with Avery Ward | 058
|
Mar 19, 2025 |
|
Navigating Tariff Uncertainty for Canadian Restaurants with Jay Ashton | 057
|
Mar 04, 2025 |
|
Growing careers (and franchises) at Jeremiah's Italian Ice | 056
|
Feb 18, 2025 |
|
The end of boring training for restaurants with Arrow Up | 055
|
Feb 04, 2025 |
|
Insights for serving up restaurant excellence with Square | James Schonzeit, Square, Eric Cacciatore, Restaurant Unstoppable | 054
|
Oct 17, 2024 |
|
Building an a kitchen OS | Josh Sharkey, CEO of meez | 053
|
Sep 25, 2024 |
|
The small town soul behind Pizza Ranch | Ross Groeneweg, Pizza Ranch | 052
|
Aug 28, 2024 |
|
Mastering the art of pizza and business | Mike Bausch, Andolini's | 051
|
Aug 15, 2024 |
|
Building Chicago's Thattu | Margaret Pak, Chef/Owner | 050
|
Jul 31, 2024 |
|
Fostering community and belonging in the restaurant biz | Ellen Yin, Founder of High Street Hospitality | 049
|
Jul 10, 2024 |
|
Rethinking Server Pay: The Commission Model Revolution with Zach Feinstein
|
Jun 26, 2024 |
|
Leadership lessons from Felipe's Taqueria | Pike Howard, CEO | 047
|
Jun 11, 2024 |
|
The fight for psychological safety in food service | Hassel Aviles, Director of Not 9 to 5 | 046
|
May 21, 2024 |
|
Tacos, tequila, and teamwork at Agave & Rye | Chris Britt, COO of Epic Brands | 045
|
Apr 24, 2024 |
|
Making pay transparency work in restaurants | Stella Dennig, Co-Owner/GM of Daytrip | 044
|
Apr 04, 2024 |
|
How commission-based pay for servers transformed this restaurant | Chad Mackay, CEO of Fire and Vine Hospitality | 043
|
Dec 05, 2023 |
|
How restaurants exist beyond four walls | Irene Shiang Li, Cofounder of Prepshift & Mei Mei Dumplings | 042
|
Oct 31, 2023 |
|
Can open-book finance work for restaurants? | Ji Hye Kim, Chef/Owner at Miss Kim | 041
|
Oct 11, 2023 |
|
How Lula Cafe stays ahead, 25 years in | Jason Hammel, Chef and Owner of Lula Cafe | 040
|
Jun 30, 2023 |
|
Practical steps for a better staff experience | Kwini Reed, Poppy & Seed | 039
|
Jun 14, 2023 |
|
The QUESO code at Condado Tacos | Joe Kahn and Chris Artinian | 038
|
May 24, 2023 |
|
How Brasa redefines employee experience | Michel Falcon, Founder & CEO of Brasa Peruvian Kitchen | 037
|
May 10, 2023 |
|
Managing Michelin-star restaurant teams | Ron Hsu, Owner of Lazy Betty, Humble Pie, and Juniper Cafe
|
Apr 27, 2023 |
|
Fine dining to fried chicken success | Eric Huang, Chef/Owner of Peking House | 035
|
Apr 12, 2023 |
|
Conquering the front and back of house divide with equal pay scales | Katie Button, CEO / Co-Founder of KB Restaurants | 034
|
Mar 29, 2023 |
|
Family matters in the restaurant business | Eric Scheffer, Scheffer Group | 033
|
Mar 10, 2023 |
|
The dynamic culture of care that drives 7leaves | Newton Hoang, 7leaves | 032
|
Feb 24, 2023 |
|
Crafting careers in restaurants | Kelly Phillips, Destination Unknown Restaurants | 031
|
Feb 08, 2023 |
|
Inside Bartaco's game-changing growth strategies | Anthony Valletta, President of bartaco | 030
|
Jan 25, 2023 |
|
Creating culture that attracts and retains | Danny Meyer + Jordan Boesch | 029
|
Aug 30, 2022 |
|
How do you know when things need to change? | Adam Lamb, Chef Life | 028
|
Aug 16, 2022 |
|
How Chris Smith scaled Zunzi's with kickass culture | Chris Smith, Zunzi's | 027
|
Aug 02, 2022 |
|
The journey of Amelie Kang and dry pot cuisine | Amelie Kang, MáLà Project NYC | 026
|
Jul 20, 2022 |
|
A roadmap for repeat customers | Matt Plapp, America's Best Restaurants | 025
|
Jul 05, 2022 |
|
Inside the tech that drives Carl's Jr. & Hardees | Phil Crawford, CKE Restaurants | 022
|
Jun 06, 2022 |
|
Franchise dreams and bus tub discoveries | Mijo Alanis, Beyond Juicery | 021
|
May 24, 2022 |
|
The restaurant trends that defined 2022 | Danny Klein, Food News Media | 020
|
May 10, 2022 |
|
Finding grounded certainty in restaurants | Brandon Poole, BrandGabs | 019
|
May 03, 2022 |
|
How to work *on* your restaurant—not *in* it | Monte Silva, Restaurant Coach | 018
|
Apr 19, 2022 |
|
Unlocking restaurant prosperity | David Scott Peters | 017
|
Apr 05, 2022 |
|
A new way to look at restaurant labor costs | Jim Taylor, BenchmarkSixty | 016
|
Mar 28, 2022 |
|
Expansion Insights for Restaurateurs | Lauren Fernandez, Founder of Full Course | 015
|
Mar 14, 2022 |
|
Vertical Kitchens, Digital Dining at ClusterTruck | Charles Wright, VP of Ops | 014
|
Mar 07, 2022 |
|
How &Pizza Thrives with Unique Employee Benefits | Andy Hooper, President &pizza | 013
|
Feb 23, 2022 |
|
Restaurant Growth Podcast Trailer
|
Feb 17, 2022 |
|
Why retention beats recruitment every time | Dan Simpson, CEO of Taziki's Mediterranean Grill | 012
|
Dec 15, 2021 |
|
The restaurant marketing flywheel | Chip Klose, Founder of Restaurant Strategy | 011
|
Nov 29, 2021 |
|
Where restaurants are leaving money on the table | Josh Kopel, Full Comp | 010
|
Oct 25, 2021 |
|
Delivering the Digital Restaurant | Carl Orsbourn & Meredith Sandland | 009
|
Sep 17, 2021 |
|
Training through texts for a deskless industry | Rachael Nemeth, Co-founder and CEO of Opus | 008
|
Aug 06, 2021 |
|
Fireside chat featuring Danny Meyer | 007
|
Jul 15, 2021 |
|
Crafting core values for restaurant success | Kelly McCutcheon, Hopdoddy Burger Bar | 006
|
Jul 09, 2021 |
|
Restaurant Task Management: How to Communicate Tasks to Staff (Blog Audio #8)
|
Jun 28, 2021 |
|
Restaurant Utility Costs: Ultimate Guide (Blog Audio #7)
|
Jun 28, 2021 |
|
You're a restaurant manager—now what? | Ken McGarrie, Author | 005
|
Jun 04, 2021 |
|
Six Red Flags in Restaurant Hiring Processes | Jensen Cummings, Best Served Creative | 004
|
Apr 29, 2021 |
|
Embracing Digital Hospitality at Cali BBQ | Shawn Walchef, Founder | 003
|
Apr 05, 2021 |
|
How to Schedule Employees Effectively (Blog Audio #6)
|
Mar 10, 2021 |
|
Eric Cacciatore’s Journey in Podcasting and Hospitality | 002
|
Feb 24, 2021 |
|
Future-proofing restaurants with tech | Preston Junger, 7shifts | 001
|
Feb 11, 2021 |
|
How to Conduct a Restaurant Feasibility Study (Blog Audio #5)
|
Feb 01, 2021 |
|
Restaurant Job Interview Questions & Answers (Blog Audio #4)
|
Dec 16, 2020 |
|
Essential Restaurant Management Skills (Blog Audio #3)
|
Dec 16, 2020 |
|
How to Create a Restaurant Staff Training Manual (Blog Audio #2)
|
Oct 23, 2020 |
|
Simple Restaurant Marketing Plan for 2023 (Blog Audio Series #1)
|
Oct 01, 2020 |