California Pizza Kitchen Scaled on Culture — Rick Rosenfield | RTG Ep. 352
California Pizza Kitchen co-founder Rick Rosenfield on barbecue chicken pizza, owning yellow, and the ROCK culture that scaled to 14,000 employees.
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Surcheros: The Tex-Mex Franchise Winning in Towns Everyone Else Skips | RTG Ep. 351
Luke Christian and Jake Philpotts on how Surcheros built close to 50 restaurants in the towns other chains skip, why every burrito goes back on the grill, and what they…
Don’t Mess With Breakfast: Inside The Big Biscuit — Chad Offerdahl | RTG Ep. 350
Chad Offerdahl, President and CEO of The Big Biscuit, on regional growth from Kansas City, the trademarked phrase that protects the menu, and why a human still answers the corporate…
Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee | RTG Ep. 349
New RTI CEO Alissa Partee on the closed-loop restaurant cooking oil network behind 2.2 million pounds of fresh oil a day, why most restaurants still handle oil by hand, and…
Cracking Eggs in the Drive-Thru: Farmer Boys’ John Lucas | RTG Ep. 348
John Lucas of Farmer Boys on cracking eggs to order in a drive-thru, 30+ direct vendor relationships, why they refuse to be an LTO machine, and how a single ground-up…
The $30,000 Refund Nobody Caught: MachineQ’s Tom Woodbury | RTG Ep. 347
Prefer to read it? The full transcript of episode 347 is available, with speaker labels and section headings. The $30,000 Refund Nobody Caught: What Restaurant Data Is Really Worth Here’s…