Podcast
Behind the Numbers
Hosted by Restaurant365 · EN
Hosted by Rich Sweeney and Marc Cohen of Restaurant365, Behind The Numbers features in-depth interviews with some of the most prominent and successful figures in the restaurant and hospitality space. Join us each week to learn more about the technology that powers out industry and how you can take advantage in your own business!
17episodes
Episodes
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How CORE Distributed $600K in Grants to Restaurant Families Last Year.
Mar 1200:42:42Tap to summarizeRestaurant workers live and work without paid leave, health benefits, or corporate safety nets. When a crisis hits, whether it is a health emergency, natural disaster, or sudden loss, the financial fall is fast. CORE, the national nonprofit that provides direct financial grants to food and beverage service families, exists to close that gap.This week on Behind the Numbers, Marc Cohen and Rich Sweeney are joined by Jill Chapman, CORE's Corporate Partnership Director, and Kristine Mills, who leads marketing for the organization after 30 years in restaurant and hospitality marketing. Together, they cover exactly how CORE operates, the numbers behind the mission, and what the organization is building in 2026.What you'll hear in this episode:CORE granted over $600,000 to more than 1,000 individuals last year, with funds reaching recipients within two weeks of application74% of CORE grantees list housing as their primary concern at the time of applicationSingle parents make up 56% to 72% of recipients, depending on the year's disaster volumeThe Restaurant365 silver partnership has helped 35 families and delivered 10,000+ meals over two yearsCORE MSO: how restaurant companies can now run branded internal employee assistance programs administered entirely by CORETwo new programs for 2026: Caring for the Classroom (school supplies) and Groceries with Gratitude (holiday meals)The business case: 75% of consumers prefer brands that support their communities; 90% of brands that do report it has been beneficialA first-person grant story from a restaurant worker who went from full-time employment to a hospital bed, unable to walk, in under 72 hoursResources mentioned:CORE website: coregives.orgCORE social media: @coregives on LinkedIn, Instagram, FacebookRestaurant365: restaurant365.comSubscribe to Behind the Numbers on Spotify, Apple Podcasts, YouTube, and all major podcast platforms. Leave a review if this episode was useful to you.
Transcribe →How Pepper Lunch Is Engineering Consistency, Profitability and Global Growth
Feb 2600:45:48Tap to summarizeIn this episode of Behind the Numbers, presented by R365, Marc Cohen and Rich Sweeney sit down with Troy Hooper, CEO of Hot Palette America and Pepper Lunch.Pepper Lunch operates 560 restaurants across 17 countries and serves more than 40 million plates annually. With a goal of surpassing 1,100 stores by 2030, Troy breaks down how the brand is building a scalable global franchise system rooted in operational precision, supply chain visibility and disciplined KPI management.The conversation explores what Troy calls avoiding becoming “data drunk” and instead focusing on the numbers that truly matter. He explains how Pepper Lunch drives profitability through tight portion control, zero in-store prep labor, and a proprietary induction plate system that reaches 500 degrees in 74 seconds and enables ticket times under five minutes.Troy also shares insights on:Launching kiosks and increasing average check by $5.50Mandating the right tech stack to support franchisee profitabilityOpening in Hawaii and seeing near double check averagesIntroducing value promotions with 20 percent more product at 20 percent lower priceBuilding a 1-to-1 loyalty strategy driven by data and personalizationInvesting in robotics, AI and VR training for the next phase of restaurant operationsThis episode is a deep dive into what it takes to scale a global fast casual brand while protecting margins, strengthening franchise relationships and maintaining consistency at every level.
Transcribe →Scaling 85 Restaurants Across 28 Concepts with Villa Restaurant Group
Feb 1200:36:18Tap to summarizeVilla Restaurant Group operates more than 85 locations across 28 concepts. Many of which are inside high-volume airports and destination venues. Managing that level of complexity requires more than strong leadership; it demands disciplined systems and reliable data.Michael Lehmann, Controller at Villa Restaurant Group, joins Behind the Numbers to explain how consolidating technology created operational clarity, improved purchasing oversight, and positioned the company for scalable growth.Key topics include guest-focused strategy, the financial benefits of centralized data, contract compliance, AI-driven insights, labor optimization, and expansion plans for the coming year.This episode offers a practical look at how forward-thinking operators are simplifying workflows, increasing efficiency, and preparing their organizations for the next phase of restaurant innovation.
Transcribe →How Freddy’s Scaled to 550+ Locations with CFO Bill Valentas
Jan 2200:32:42Tap to summarizeWhat is the secret sauce behind a brand that successfully manages over 500 locations while maintaining genuine hospitality? Today, we’re joined by Bill Valentas, CFO of Freddy’s Frozen Custard & Steakburgers.Bill walks us through the complexities of managing a rapidly growing franchise, from implementing Actual vs. Theoretical (AvT) reporting to future-proofing your business through scalable software like Restaurant 365. We also dive into the current challenges facing the QSR industry, including record-high beef prices and the evolving "share of wallet" as consumer habits shift toward beverage and snack-based occasions.Whether you’re a single-unit operator or a multi-concept group, Bill’s insights on "failing fast," taking constructive criticism, and focusing on the "why" behind every change are essential for any restaurant leader.
Transcribe →Inside Dave’s Hot Chicken’s Billion-Dollar Growth Strategy
Jan 800:38:22Tap to summarizeHow do you turn a street food concept into a global brand with nearly 400 locations? On this episode of Behind the Numbers, hosts Rich Sweeney and Marc Cohen interview the financial architects behind Dave’s Hot Chicken: CFO James McGehee and SVP of Finance Scott Putman.They discuss the brand's explosion from a parking lot to an international sensation, utilizing a lean team and powerful tech stack to support hundreds of franchisees. James and Scott break down the numbers, revealing how they process 25 million pounds of chicken annually and why "extra large birds" are critical to their craveable product. Plus, hear about their new partnership with the largest restaurant owner in the world and what’s coming next with "Dave's After Dark".In this episode:Operational Excellence: Moving from 3.8 to 4.7 stars on Yelp/Google.Franchise Economics: AUVs of $3M and strong ROIC.Menu Innovation: The success of "Cauliflower" and secret menu hacks.Subscribe for more insights into what makes a successful restaurant tick.
Transcribe →How Black Rock Coffee Builds Culture, Consistency, with 26,000 Pounds of Beans a Week
Dec 1100:40:09Tap to summarizeBlack Rock Coffee Bar has doubled its footprint since 2020 and now ships over 26,000 pounds of beans per week to fuel more than 162 locations. But according to VP of Learning and Operations Services Heather Kulzak, the secret isn’t the coffee—it’s the people.In this episode of Behind the Numbers, Heather joins Marc Cohen and Rich Sweeney to discuss how Black Rock trains 2,500+ employees, maintains drink consistency across states, manages rapid expansion, and leverages Restaurant365 for accurate inventory, smarter ordering, and profit-driving business acumen.A conversation about culture, scalability, and the numbers behind a fast-growing national coffee brand.Connect with the Heather & Black Rock CoffeeConnect with Heather Kluzak on LinkedIn: https://www.linkedin.com/in/heather-beutel/Visit Black Rock Coffee Website: https://www.br.coffee/Follow Black Rock Coffee on Instagram: https://www.instagram.com/blackrockcoffeebar/Follow Black Rock Coffee on Facebook: https://www.facebook.com/blackrockcoffeebarFollow Black Rock Coffee on TikTok: https://www.tiktok.com/@blackrockcoffeeofficial
Transcribe →How Taziki’s Mediterranean Café and Square Grow Together With Restaurant365
Nov 2501:06:05Tap to summarizeTaziki’s Mediterranean Café has grown to 108 locations by holding tightly to one belief: hospitality still matters. But scaling that belief required clarity.In this episode, we sit down with Dan Simpson, CEO of Taziki’s, and Jean Silva from Square to explore how the partnership between Taziki’s, Square, and Restaurant365 reshaped the company’s entire operational approach.They break down how unified data unlocked visibility they never had before, why guest frequency at 3.5 visits became a breakthrough insight, how actual vs theoretical food cost exposed hidden waste, and why the future of restaurant tech depends on both simplicity and partnership.Visit Taziki's Website: https://www.tazikis.com/Visit Square: https://squareup.comVisit Restaurant365: https://www.restaurant365.com/
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