#69 Brought-Ins Welcome: Newman Miller

#70 Profit First: Kasey Anton

Kasey Anton is (where do I start?) a restaurateur, financial whiz, coach, podcaster, and author of Profit First for Restaurants [https://www.amazon.com/Profit-First-Restaurants-Money-Eating-Cash-Making/dp/B0C6G8JNXH/ref=sr_1_1?dib=eyJ2IjoiMSJ9.BG2nUfKwe1wFsPGWE8uN1wJPsogf4BSapn-mwLw0Cjh9YWWx3nf9Y0QDg1csiGKd2CeH2lkHmOdYKljG9qxZYuWtDd7FD5UpYpVoUWzJmMzoN_v7BtcIxOmTSZR83WIRd1pvMs1x0JPUWEzni62AJK_Sl70xiGkAw9weX9Exp9Wb-qx27JEEHzHsSx_b3THaW1T6uZVeX9uZG1_UCSUd7s0WK57vqiLkOEAGOUprpUw.PcBTXWxrW_x09CyEqdgbdgGBdcOYX_Wt7STUCpgPYBI&dib_tag=se&hvadid=663994189377&hvdev=c&hvexpln=0&hvlocphy=9009672&hvnetw=g&hvocijid=13289689711282536583--&hvqmt=e&hvrand=13289689711282536583&hvtargid=kwd-2114312928706&hydadcr=27892_14512606&keywords=profit+first+for+restaurants&mcid=e4f200ddfc53371f9f970d67e0f97cab&qid=1761604268&sr=8-1]. In her own words, "People don’t open restaurants because they just want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams, be profitable, pay your vendors, your staff, yourself, and savor the joys of hospitality, without the stress and uncertainty." Would-be successful restaurant owners: avoid this episode at your own peril! Photo Credit: Rachel Carroll

#69 Brought-Ins Welcome: Newman Miller

Chef Newman Miller joins me from deep in the heart of bourbon country for this episode. As the owner of Mr. Tubs [https://www.mrtubsbardstown.com/] and Scout and Scholar [https://scoutandscholar.com/], Newman explains how, after cooking all over the world, he's been able to focus on his craft as a chef and entrepreneur only a few miles from the tobacco farm where he grew up.

#68 Relentless Growth: Franck Desplechin

Who wrote the book on relentless growth in the hospitality industry, and specifically the professional kitchen? None other than Chef Franck Desplechin [https://www.cheffranck.com/book-checkout/p/relentless-growth], who joins The Restaurant Incubator today and offers up some incisive tips and strategies for enhancing your own career and your team's as well. Don't forget to share this episode and give us five stars. That's the only way this podcast can grow!

#67 Learning Never Ends: Chetan Shetty (NYC)

Chef Chetan Shetty of Passerine in NYC [https://www.passerinenyc.com/team] embodies Fernand Point's reflection that when it come to cooking, one must be a student for life. Today's conversation ranges from the granular (scaling out your recipes in grams and training your cooks on technique) to the grand (designing your restaurant space to maximize form, function, and profit). If you need help planning or developing the business side of things for your own restaurant, check out these templates. [https://restlaunch.mysamcart.com/restaurant-incubator/#] Hit the subscribe button--and don't forget to give us five stars! Photo credit Todd Holder

#66 Money

Ready to open your restaurant but unsure how money actually gets from the guest's wallet to your bank account? Or what to do with it then? I break it down for you at a granular level in this episode. Follow us and give us five stars! It's the only way this podcast will grow and help the chefs and entrepreneurs who can benefit from this information. If you want budgeting and business planning help, I've built tools for you to use [https://restlaunch.mysamcart.com/restaurant-incubator/#]. Stay humble, stay hungry, and let's get this bread.