The most successful restaurants in the world all share one mindset, they think outside the box.

But “thinking outside the box” in restaurants doesn’t mean being weird or trendy. It means rethinking how you lead, train, and execute inside your restaurant so that every guest experience creates a lasting impact.

So, in this episode I explain how the top 10% of restaurants operate and why 90% of restaurants fail to build consistency, culture, and guest loyalty.

Listen along if you want insights from over 20 years in the industry and helping hundreds of restaurants grow their sales, improve team performance, and create unforgettable hospitality experiences.

You will learn:
✅ How to turn one guest into three by designing experiences that inspire repeat visits and referrals.
✅ The difference between inside-the-box and outside-the-box restaurant thinking.
✅ Why leadership and culture are the foundation of every great restaurant.
✅ How to build restaurant systems and training programs that actually stick.
✅ How to upsell the right way, not by pressure, but by adding value and enhancing the guest experience.
✅ Real examples of how restaurants increased dessert sales and check averages by 40% using creative, guest-first strategies.