Restaurant Misfits – Details, episodes & analysis

Babak Bina didn’t just survive the restaurant industry. He bent an entire city around his vision.

After landing in Boston as an immigrant, washing dishes to stay alive, he spent the next 30 years building concepts that defined the city’s dining scene. 

Babak talks about the moments operators never admit publicly:
 – The lowest point where he almost walked away
 – Flooding an entire dining room and owning the fallout
 – Reinventing concepts while everyone else plays it safe
 – Investing in people instead of chasing shiny ideas
 – The pandemic moments that could’ve erased everything
 – What immigrants understand about hospitality that others don’t
 – The belief he holds that most operators will disagree with

The market is shifting again. The operators who grow from here will be the ones who think like Babak — conviction, adaptability, and brutal honesty.

This is one of the strongest interviews we’ve ever released.
 If you’re tired of surface-level advice, press play.

🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co

📲 Grow your restaurant the SMART way with our proprietary restaurant software, Dishio: https://get.dish.io/

🎓 Take a look at our FREE Restaurant Marketing Course: https://www.youtube.com/playlist?list=PL403WqY9pN16aGIQc02X1nXFQLg0ThWuF 

Follow us on Instagram for tips to grow your restaurant: https://www.instagram.com/dinelineco/

Jordan Boesch didn’t wait for a better solution to manage staff schedules. He built it.

He was just a kid when he saw his dad struggling to manage his team's schedule. Spreadsheets, paper, chaos—you know the drill.

 So what did he do?

He coded a tool to help his dad out. Fast forward a few years… and that tool became 7shifts—now used by over 50,000 restaurants to manage their teams, schedules, and payroll.

 I sat down with Jordan on the latest episode of Restaurant Misfits and got the full story:

• How he scaled a side project into a restaurant tech powerhouse
• What he’s seeing across thousands of operators right now
• His take on AI, retention, labor costs—and what’s next for restaurants
• The biggest mistakes owners still make with their staff

Whether you're running one location or scaling a group, this one’s packed with gold.

🍽️ Learn more about how to scale your restaurant through Dineline’s done-for-you marketing program: https://dineline.co

📲 Grow your restaurant the SMART way with our proprietary restaurant software, Dishio: https://get.dish.io/

🎓 Take a look at our FREE Restaurant Marketing Course: https://www.youtube.com/playlist?list=PL403WqY9pN16aGIQc02X1nXFQLg0ThWuF 

Follow us on Instagram for tips to grow your restaurant: https://www.instagram.com/dinelineco/

In this episode of Restaurant Misfits, we are excited to feature Luana Borges,  Luana and Brett discuss the main differences between restaurants in Brazil and the US, giving us an interesting look into the unique dining customs, service styles, and food trends in these two countries.

Additionally, Brett shares the fascinating story of how Dishio was created and how it’s changing the restaurant industry. His insights into Dishio (dishio.com) show the importance of innovation in today’s food world. 

Join us for an engaging conversation with Luana Borges and Brett, offering valuable perspectives on international dining and the innovative ideas shaping the future of restaurants.

🤝We’re here to help your business grow! If you feel like your full-service restaurant would be a good fit for our agency, you can learn more and apply here: https://dineline.co/

In this episode of Restaurant Misfits, we are privileged to feature Adrianne Calvo, a prominent name in the culinary realm. With over 15 years dedicated to infusing "Maximum Flavor" into her restaurants, cookbooks, and shows, Adrianne's journey is a testament to unexpected beginnings and unwavering passion.

During our conversation she reveals invaluable insights on attracting customers through strategic ads, igniting passion for your brand, and harnessing the power of cutting-edge software like Dishio (dishio.com) to revolutionize the restaurant industry. With her wealth of experience and innovative spirit, Chef Adrianne offers a roadmap for success that's both inspiring and practical.

This episode offers profound insights into Adrianne Calvo's journey, work ethic, and ongoing impact on the culinary industry. Her story isn't just about culinary excellence but also about innovation, ambition, and inspiration. We believe this conversation will engage and inspire you, and we invite you to join us in exploring the remarkable world of Adrianne Calvo.

You can find Adrianne's personal and company links below:
https://adriannecalvo.com/
https://www.instagram.com/chefadrianne/
https://dishio.com/chefadriannesvineyard/hello

In this episode, we are honored to interview Juan Manuel Barrientos, an eminent figure in the culinary world. As a distinguished restaurateur and world-renowned chef, Juan Manuel has made an incredible mark on the industry with his innovative approach to dining and exceptional culinary skills. With a diverse portfolio of establishments spanning from Colombia to the United States, he exemplifies the epitome of success in the global culinary scene.

Our conversation delves into a myriad of topics, showcasing how Juan Manuel leverages technology to enhance customer experience and increase footfall to his businesses. His pioneering reservation system, which requires payment in advance due to the high demand for his culinary creations, sets a new standard in the industry. Beyond his restaurants, Juan Manuel's entrepreneurial spirit extends to the hospitality sector, where he owns a hotel, further testament to his versatile business acumen.

Moreover, Juan Manuel's contributions go beyond the kitchen; he has catered private events for some of the world's most influential leaders and harbors ambitious goals for his company. Among his visionary aspirations is his desire to become the first chef to cook in outer space, reflecting his innovative and motivational perspective on the culinary arts.

This episode offers a profound insight into Juan Manuel Barrientos' journey, work ethic, and the impact he continues to have on the culinary and hospitality industries. His story is not just about gastronomical excellence but also about innovation, aspiration, and inspiration. We believe this conversation will captivate and inspire you, and we invite you to join us in exploring the remarkable world of Juan Manuel Barrientos.

You can find Juan's personal and company links below:
https://www.instagram.com/juanmaelcielo/
https://www.instagram.com/elcielorestaurant/
https://linktr.ee/elcielohospitalitygroup

Ready to take your restaurant business to the next level? Look no further! In this amazing podcast episode, Ryan Grom-fin, @Therestaurantboss  himself, shares his expertise and insights on what it takes to succeed in the restaurant industry. Ryan, a former restaurant owner turned restaurant owner coach, has over 120k followers on Youtube and currently works with over 300 restaurant owners to help them achieve their restaurant growth goals. He is also the author of the best-selling book "Make it Happen", a must-read for anyone looking to build a thriving restaurant business.

Join Brett as he interviews Ryan and discovers the answers to the burning questions that restaurant owners face every day. From training to profit-generating strategies, Ryan shares his secret weapons for success. Learn how to simplify your concepts, manage your systems, and develop your people for maximum impact.

Don't miss this incredible opportunity to learn from the best in the industry! Tune in to this podcast episode now. We hope you enjoy it.

Learn more about Ryan and all that he has to offer restaurants owners at: https://therestaurantboss.com/

In this episode I meet with Travis “T-Bone” Talbot.

Here are some of the topics we explore:
- Creating the perfect menu and the psychology behind it.
- Social media and why it's important 
- Changes in consumer behavior 

If you want to learn more about Travis and his company Change Network, head on over to:
https://changenetwork.io/

Marcus Guiliano is the founder of Aroma Thyme,  a restaurant based in Ellenville, NY. 
He is an amazing chef, restaurant owner, and restaurant education/influencer and is incredibly creative with how he has grown his restaurant over the years.

He's been featured in NBC, NY times, Ted x,  and other major publications, and he has nearly 100k subscribers on Youtube!

In this episode, we spoke about a number of killer growth strategies he's used and how you can use them too in your restaurant. 

You can find his restaurant at https://www.aromathymebistro.com/
and his Youtube channel at https://www.youtube.com/c/MarcusGuiliano

Hope you enjoy it!

Josh is the CEO and Co-founder of Sesame, a new restaurant marketplace created by restaurants, for restaurants.  Born out of the need to create a more sustainable way for restaurants to manage their off-premise businesses and fight back against the aggregators, Sesame is planning to disrupt the industry for the betterment of all stakeholders. Sesame is launching in NYC in late August.

You can check out Sesame  at - https://www.sesameorder.com/

Interview with Sean Brennan,  the founder of the international multi-unit quick-serve pie and coffee concept “The Pie Hole” based in Los Angeles.

He has plus or minus 20 years’ experience in hospitality and organizational development.

By classification, he is a builder, whether it be teams, companies, campaigns, or even the perfect sandwich.

More on The Pie Hole at: https://www.thepieholela.com/
or at https://www.instagram.com/thepieholela/