Podcast Index
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Behind the Numbers
Restaurant365
Restaurant Owners Uncorked
Schedulefly
Wall Street Breakfast
Seeking Alpha
Bloomberg Surveillance
Bloomberg
The Derivative
RCM Alternatives
Mortgage Lending Mastery
Lady Jen Du Plessis: Coach, International Speaker, Best Selling Author
Kassenzone | CEO Interviews
Alexander Graf & Karolin Junker De Neui
Autoline Daily
Autoline
Talking Real Money - Investing Talk
Don McDonald
Dropping Bombs
Brad Lea: CEO, Entrepreneur, and Host of The Bottom Line
The Exchange for Entrepreneurs™ Podcast
CSE - Canadian Securities Exchange
Marketing Strategy Academy with Jen Vazquez
Jen Vazquez | Pinterest Manager, Marketing Strategist + Brand Photographer
The Thoughtful Entrepreneur
Josh Elledge · UpMyInfluence.com & PodVerified.com
BioBoss
John Simboli
Repossible
Bradley Charbonneau
Retire Sooner with Wes Moss
Wes Moss
Financial Planner Life Podcast
Sam Oakes
Moneyweb Crypto
Moneyweb Radio
Repossible
Bradley Charbonneau
The Modern Hotelier
David Millili & Steve Carran
Cyber Crime Junkies
Cyber Crime Junkies. Host David Mauro.
Selling on Giants: The eCommerce Marketplace Podcast
Selling on Giants: The eCommerce Marketplace Show
Thank You for Understanding (TYFU)
TYFU
Agriland Podcasts
Agriland
LBX Collective
Brandon Willey
The Banker Next Door
Dr. Joseph Bergquist
The Nathan Barry Show
Nathan Barry
the Learn-It-All™ podcast
Damon Lembi
EquitAble
Dr. Adriane Johnson‑Williams
Wealth Mavericks
Robert Wolf, Joe Arioto, and Erin Nevicosi
Ignoring The Rules
Wayne Robertson
That Home Loan Hub
Zebunisso Alimova
Inner Edison Podcast by Ed Parcaut
Ed Parcaut
Financially Speaking
Women's Empowerment Network, SiriusXM
Unlocking Value with Ozzie Nelson
Ozzie Nelson
Success Leaves Clues
Davis Nguyen
Accès au Marché Mondial des Dispositifs Médicaux
Pure Global
Negocios
Restaurant365
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 Big Biscuit runs fin...
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 margin to 32%.In this e...
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, hosts Marc Cohen and Ri...
Kristen Sandhurst sits on both sides of the restaurant equation: she is a partner at Edotto, an accounting firm built to serve restaurant operators, and the CFO of an affiliated franchise group running 20 Taco John's and...
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 additional locations acros...
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 $3 million AUV per s...
Rebecca Stewart, VP of Technology at HuHot Mongolian Grill, sits down with Marc Cohen and Rich Sweeney to discuss how a 55-unit family-owned brand uses data and automated reporting to increase sales and reduce theft.HuHo...
Restaurant 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, th...
In 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 s...
Villa 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 ...
What 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 u...
How 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: ...
Black 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 s...
Taziki’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,...
Brand Operations Manager David Selby of Square One Concepts joins Marc Cohen and Rich Sweeney to share how he manages one of Arizona’s largest and most sophisticated beverage programs. David breaks down how his team coun...
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Gregg Majewski, CEO and founder of Craveworthy Brands, to unpack how a 28-month-old company grew to 18 brands, 4,300 employees, and o...
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Joshua Lacer Watkins, CFO of Ice Age Management Inc., a McDonald’s franchisee group operating more than 50 restaurants across North C...
World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives food costs down to 18....
California’s 2024 PAGA reform finally gives operators leverage if they do the work. Employment attorney Anthony Zaller explains how proactive audits, supervisor training, updated policies, and documented corrective actio...
CFO and author Bruce Nelson breaks down how AI is changing the finance side of restaurants. From when to bring in a fractional CFO (hint: around $10M in revenue) to why one source of truth for numbers is essential, Bruce...
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