The Blind Spot In Franchise Due Diligence
Understanding a restaurant franchise’s true health extends beyond financial statements, your digital footprint holds powerful insights. In this episode, Kyle dives into how franchisees and investors can evaluate social media presence to gauge authenticity, demand, and brand strength. Get clear on w…
How Tech Is Reshaping Franchise Site Selection
In this episode, Kyle sits down with Grant Director, Managing Director at Crexi, and Adam Siegel, VP of Product Growth at Crexi, two guys who spend every day building the data infrastructure that operators and brokers use to make site decisions to break down how PropTech is reshaping the way resta…
Robots Are Killing Corner Locations
Kyle saw a delivery robot in Jersey City. And it changed how he's thinking about restaurant real estate. In this episode he breaks down what autonomous delivery — robots, tiered fulfillment, short-radius economics — actually means for the location decisions you're making right now. Delivery data is…
70,000 People & No One Talking About This
In this episode, Kyle sits down with Shawn Walchef , founder of Cali BBQ and Cali BBQ Media to preview the 2026 National Restaurant Show and call out the conversation nobody's having: restaurant real estate.
Shawn runs a 220-seat barbecue restaurant where off-premise revenue now exceeds dine-in. Th…
What Should You Actually Negotiate in a Restaurant Lease? (It's Not the Rent)
Everyone fights over the rent. And every operator moves it about five percent. Meanwhile, the other 30 pages of the lease go untouched. In this episode, Kyle breaks down the five terms that actually determine whether your restaurant location is profitable.If you're about to sign a lease, or you alr…
What Is Tail Spend and Why Is It Killing Your Margins?
Kyle sits down with Ty Wilson, co-founder of Tab Commerce, on the floor of the National Restaurant Association Show to talk about the financial blind spot costing restaurant operators real margin. The conversation covers tail spend, the roughly 50% of purchases that happen across a team in smaller,…
The $11M Parking Lot Pop-Up
In this episode, Kyle sits down with Mike Ungaro of San Pedro Fish Market on the floor of the National Restaurant Association Show to talk about, a wild container-kitchen pop-up that did $11M in a parking lot, and the lease clauses independent operators keep missing. Mike breaks down why his team t…
Is AI Scheduling Actually Worth It for Restaurant Operators?
In this episode, Kyle sits down with Will Stewart of Rightwork on the floor of the National Restaurant Show to talk about an AI operations assistant that finds shift coverage and messages your team for you, and the store-sizing playbook . Will breaks down why he built an AI that takes action instea…
Can Automating Your Restaurant's TV Actually Make You Money?
In this episode, Kyle sits down with John Smolen of Atmosphere TV on the floor of the National Restaurant Show to talk about the most overlooked real estate inside a restaurant: the TV screen. John breaks down how Atmosphere turns idle screen time into a monetizable, hands-off asset for operators.
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The $5,000 Catering Stat Every Restaurant Operator Should Know
In this episode, Kyle sits down with Ben Alkire of DeliverThat on the floor of the National Restaurant Show to talk about how restaurants can turn delivery and catering into a real profit center. Ben breaks down DeliverThat's orchestration model, how brands like Qdoba and Condado Taco protect their…
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