The Bottom Line- Real Stories Behind Restaurants

From Tulsa Pizza to National Recognition: Lessons from Mike Bausch

Send a text [https://www.buzzsprout.com/twilio/text_messages/2455607/open_sms] In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest industry shifts, from changes in food options to inflation-driven pricing, and discusses the wide array of menu options available in the pizza industry. Beyond running restaurants, Mike discusses his book Unsliced: How to Stay Whole in the Pizza Industry and his consulting work, where he guides owners toward financial clarity, stronger vendor partnerships, and employee empowerment. His advice is practical, direct, and rooted in lived experience. Mike is the president of the World Pizza Championship and a Guinness world record holder. Mike owns Andolini's Pizzeria, named one of the "Top 10 Pizzerias in America" based on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019.  Mike is a Guinness Book world record holder and a writer for Pizza Today. He is also the author of “Unsliced” an Amazon #1 Best Seller. Guest Info: 🌐 Website: slice.com  📸 Instagram: @mikebausch Restaurant Locations: andopizza.com What You’ll Learn Common problems facing pizza entrepreneurs Why systems and standards are the backbone of great restaurants How to turn criticism into operational excellence Opportunities and products unique to the pizza industry Marketing tips for independent restaurant owners The real ROI of treating your staff like professionals Mike’s lessons on humility, leadership, and personal growth Quotes "Every pizza we make is a commercial. It’s our brand in a box." "Leadership is owning your L’s and still moving forward." "Systems don't kill creativity — they create freedom." "It’s not just pizza, it’s hospitality in dough form." Chapters 00:00 – Meet Mike Bausch 02:14 – Tulsa Style Pizza 03:48 – Training The Next Gen of Pizza Businesses 08:03 – Why Systems Create Freedom 13:27 – Your Staff Doesn't Want To Suck 15:30 – Changes in the Industry Over the Years 19:08 – When to Increase Prices 23:03 – Unique Products in the Pizza Industry 29:40 – Common Problems in the Pizza Industry 34:59 – From Owner to Thought Leader 38:11 – What is a System? 48:08 – How To Connect with Mike Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com [https://consultingaccross.com/contact-us/] Get a Free Profitability Audit [https://consultingaccross.com/contact-us/] Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/ [https://www.linkedin.com/in/ufuksoyturk/]

Restaurant Startup Playbook: SBA Loans + Profit Strategies

Send a text [https://www.buzzsprout.com/twilio/text_messages/2455607/open_sms] In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restaurateur should hear. The conversation dives into Kevin’s unique frameworks like the “Fun and Food” scale, revealing how even decent restaurants can silently fail if they don’t meet minimum customer experience thresholds. He walks listeners through the anatomy of a business plan, explains the SBA lending process, and provides key financial guidelines — such as the 25% down rule — for those looking to fund a dream. Whether you're planning your first restaurant or looking to turn one around, this episode is for you.  Links: Website: restaurantconsultingservices.com Phone: 720-363-0164 Facebook: https://www.facebook.com/p/Kevin-Moll-Restaurant-Consulting-Services-Inc-100069358731310/ What You’ll Learn The “Rule of Thirds” that predicts restaurant failure or success The 4 most common reasons independent restaurants fail How to score your restaurant using the “Fun + Food” success framework Why writing a business plan is critical — even if you're self-funded How $100K in cash can help secure $400K+ in bank loans The key differences between SBA loans and traditional bank loans What banks and lenders actually look for in restaurant owners How to avoid opening with unrealistic profit margins Kevin’s strategy for helping clients launch profitable restaurants from day one The importance of post-launch support, project management, and team alignment Key Quotes "The number one reason for restaurant failure is not having a business plan."      — Kevin Moll, on why many owners enter the industry blind. "A restaurant doesn’t care who owns it—it’s just a tool. If it stops working, fix it or get rid of it."      — On separating emotions from business decisions. "You don’t have to open a restaurant just because you wrote a business plan. But writing one forces you to become informed."      — Emphasizing the value of planning beyond funding. "If your food and fun score doesn't add up to ten, you're closing. The only question is how soon."      — Explaining the ‘Fun + Food’ success framework. Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com [https://consultingaccross.com/contact-us/] Get a Free Profitability Audit [https://consultingaccross.com/contact-us/] Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/ [https://www.linkedin.com/in/ufuksoyturk/]

Scaling a Family-Owned Restaurant Brand with Arita Matini

Send a text [https://www.buzzsprout.com/twilio/text_messages/2455607/open_sms] In this episode of The Bottom Line Podcast, host Naki Soyturk sits down with Arita Matini, co-founder of Sweet Leaf Café — a family-owned fast-casual brand with six thriving locations in the Washington, D.C. metro area. Arita shares her entrepreneurial journey from studying interior design to opening her first restaurant in McLean, Virginia during the 2009 recession. She reveals how her vision for affordable, healthy, everyday food resonated with her community and how Sweet Leaf has grown to offer breakfast all day, signature sandwiches, salads, grain bowls, and fresh soups. The conversation covers strategies for growth without heavy marketing, including leveraging catering as a major revenue driver, the importance of relationship-building in B2B sales, adapting location strategy between suburban and office districts, and thriving amid competition from national chains. Arita also reflects on the role of culture, employee retention, and consistent customer experience in Sweet Leaf’s success. Guest Links Website: sweetleafcafe.com Instagram: @sweet_leaf_cafe Locations: Find a Sweet Leaf Café Takeaways: * Starting small and local can lead to strong community loyalty. * Catering offers high-margin growth potential when paired with personal outreach. * Consistency in quality, service, and culture is key to competing in a crowded market. * Adapting location strategy to customer behavior ensures long-term sustainability. * Strong employee relationships drive customer experience and retention. Quotes 1. “If you feel like you belong, they don’t ask questions — you just have to fake it till you make it.” 2. “People don’t want to think; they just want the item to be ready and good at the end.” 3. “The success of our business is only thanks to … our employees.” 4. “Catering takes a lot of relationship building — it’s all about trust.” Chapters 00:00 – Introduction to Arita Matini and Sweet Leaf Café 01:16 – From interior design to launching a restaurant 04:16 – The Menu and Locations 06:48 – Menu evolution and creating signature items 10:42 – Building catering as a revenue driver 15:38 – Location strategy: suburban vs. office areas 18:27 – Competing in D.C.’s crowded fast-casual market 22:13 – The role of culture and employees in success 26:08 – What’s next for Sweet Leaf Café 31:43 – Get ahold of Arita Matini Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com [https://consultingaccross.com/contact-us/] Get a Free Profitability Audit [https://consultingaccross.com/contact-us/] Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/ [https://www.linkedin.com/in/ufuksoyturk/]

How Brooks Bassler created Tex-Orleans Cuisine and grew BB’s Tex-Orleans to 13 locations

Send a text [https://www.buzzsprout.com/twilio/text_messages/2455607/open_sms] In this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu, just a drive to build something unique for late-night Cajun-style dining with a Texas twist. Brooks shares the early days of risking it all, opening too many locations too fast, and the lessons behind the stores that succeeded and the one that had to close. He shares his expectations and philosophy behind hiring the right people and how if you want an A grade process then you need A grade operators. This episode is a playbook for anyone building a business from the ground up—without losing their soul in the process. 🔗 Brooks Bassler’s Links: Website: https://bbstexorleans.com Instagram: BB's Tex-Orleans (@bbstexorleans) • Instagram photos and videos LinkedIn: https://www.linkedin.com/in/brooks-bassler-37a49410/ 💡 What You’ll Learn - The key mindset shift that helped Brooks scale beyond one location - Remember to listen to what the customers want - Why keeping the books tight in the early days mattered - Dangers of growing too quickly (5 locations in 15 months) - Impact of top level operators if you want top level results - Why your staff needs an “Ownership Mentality” - The role of personal accountability in business success 💬 Key Quotes “I didn’t know how to do it, but I knew I’d figure it out.” “We’re the best late-night dining restaurant in the city. I don’t care what anybody says.” “If your GM’s a B player, you got a B training program.” “You can have all the systems and procedures and blah blah blah—but if your GM is not a player, your training is going to suck.” “Ownership mentality is one of our core values.” YouTube Chapters 00:00 – Intro & Meet Brooks Bassler  01:20 – Humble Beginnings to First Location  05:04 – Give the Customer What They Want (Crawfish Story)  06:57 – Menu And A+ Locations  09:43 – Breaking Past The Bottle Neck  13:16 – Ownership Mentality and Hiring High Skilled Operators  20:31 – The Right Structure Requires the Right GM  26:16 – ROI on the Right Operator  29:39 – What Prevents Raising Prices on Operators and Overhead  33:10 – Hidden Costs of Restaurant Management  35:10 – Developing A Sales Forecast Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com [https://consultingaccross.com/contact-us/] Get a Free Profitability Audit [https://consultingaccross.com/contact-us/] Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/ [https://www.linkedin.com/in/ufuksoyturk/]

Storytelling Is the Secret Sauce to Restaurant Growth with Shawn Walchef

Send a text [https://www.buzzsprout.com/twilio/text_messages/2455607/open_sms] In this episode of The Bottom Line, Naki Soyturk sits down with Shawn Walchef, founder of Cali BBQ and Cali BBQ Media. What started as a single-location barbecue restaurant in San Diego has evolved into a national brand and thought leader in hospitality tech and digital storytelling. Shawn shares the philosophy behind turning every restaurant into a media company, breaking down how consistent storytelling builds brand equity and customer trust. From using content to drive catering sales to automating digital hospitality through smart tech, Shawn outlines a playbook any operator can follow. This episode is a must-listen for any owner or GM wondering how to stand out in an AI-driven, content-hungry world—and how to build a brand that lasts longer than the next trend. Shawn Walchef’s Links: Website: https://calibbq.media [https://calibbq.media] Instagram: @shawnpwalchef [https://www.instagram.com/shawnqwalchef] Podcast: Cali BBQ Media What You’ll Learn * Why every restaurant is already a media company—whether they admit it or not * How Cali BBQ built a global brand with one location and a smartphone * The “3 Ts” that every operator must master: Time, Temperature, and Tech * Why storytelling beats advertising for long-term success * How podcasting and video built a stronger catering business * The mindset shift required to invest in content even when it feels like a luxury * What hospitality looks like in a digital-first world 00:00 – Meet Shawn 01:38 – Time of Technology and Story Telling 05:30 – Shawn's Podcast, Cali BBQ Media 06:27 -- Getting Started 08:22 -- Digital Hospitality  12:20 – How Companies Tell Their Stories 18:42 – Who is Going to Listen to Me? 26:31 – Treating Vendors like Partners 27:51 -- True Partnership Matters 28:38 – What Transparency Can Do For Your Professional Relationships 31:09 – Connect with Shawn Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line. Have a question or need a professional opinion? Reach out! Web: https://consultingaccross.com [https://consultingaccross.com/contact-us/] Get a Free Profitability Audit [https://consultingaccross.com/contact-us/] Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/ [https://www.linkedin.com/in/ufuksoyturk/]