True Food Kitchen runs 2,200 active recipes to power a menu of fewer than 100 items. Stephan Manning, Director of Restaurant Systems and Optimization, joins Behind the Numbers to explain how a…
Munsok So's 612North event space did $220,000 in sales across two days, including more than $160,000 in a single four-to-five-hour event. On this episode of Behind the Numbers, the president and CEO…
Six months after their first farm stand order, Julie Mountain and Dana Noorily were selling granola in 52 Whole Foods stores and making almost nothing on it. On this episode of Behind the Numbers, the…
GPS Hospitality sells somewhere in the neighborhood of 20 million Whoppers a year, and VP of Operations Support Gary Thomas can walk you through the math: 400 guests a day per store, almost 60 million…
Smokey Mo's BBQ sells over 1 million pounds of brisket a year, and President Craig Haley can walk you through exactly where every ounce goes. Recorded live at the NRA Show 2026, this episode of Behind…
The Big Biscuit sold 1,388,759 biscuits last year, and VP of Finance Alex Clark can tell you the exact figure. Recorded live at the NRA Show 2026, this episode of Behind the Numbers gets into how The…
Ramon Soriano sold 4 million tacos in ten years, and he can tell you exactly what that looks like stacked, lined up, and weighed. He can also tell you how La Calle Tacos went from a 13% net profit…
Lance Reynolds has lived every side of the restaurant business, from dishwasher at age 12 to owner of four restaurants to Director of Restaurant Operations Consulting at US Foods. In this episode,…
Greg Plummer started at 15 as a dishwasher at Bennigan's. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded concepts at LAX, with…
Prakash Karamchandani -- PK -- co-founded Balance Pan-Asian Grille in 2008 with nothing but credit cards and a college roommate. Today Balance runs four corporate locations in Ohio, generates roughly…
