Restaurant Leadership Podcast: The Show for Multi-Unit Operators Ready to Scale
Episodes
118 episodes
118: Stop Saying Yes, Start Leading
The people pleaser saboteur is one of the most common — and most costly — patterns in hospitality leadership. In this episode, we break down why saying yes to everything is burning you out, what boundaries actually look like at every level of y...
117: Succession Planning
Guests: Jeff Keesel (Outgoing CEO, Restaurant Technologies) & Alyssa Partee (Incoming CEO, Restaurant Technologies) Episode Summary This episode tackles one of the most requested topics from restaurant op...
116: How to Grow a Successful Consulting Business
Ever hit that five-year itch wondering what's next after restaurants? You're not alone.In this episode, I sit down with Jim Taylor, founder of Benchmark 60 and creator of the Blueprint program—a framework designed specifically for restau...
115: What's Next - Columbine Hospitality is Taking Over the Blueprint
Christin Marvin announces that Columbine Hospitality is officially taking over The Blueprint — a coaching program originally built by Jim Taylor of Benchmark 60. This program helps hospitality professionals turn their operator experience into a...
114: Stop Repeating the Same Meeting
Your manager meeting keeps circling the same issues because nobody leaves with a real commitment that can be measured, owned, and finished. We tackle one of the most expensive leadership gaps in restaurants: goal setting that actually gets exec...
113: How Leadership Alignment Makes Scaling Possible
If you co-own a restaurant group, try one question today: “What does success look like in three years?” If you’re not 100% sure your partner would answer the same way, you’re not alone and you’re not stuck, but you are exposed.I share t...
112: Turn Reactive Operators into Intentional CEOs
Most multi-unit restaurant operators don’t have a growth problem, they have a focus problem. When your leadership team doesn’t know what matters most for the next 90 days, everything turns into a fire, your ops meetings drift into venting, and ...
111: Danny Meyer
I walked into a talk with Danny Meyer expecting a few good notes on hospitality, and walked out with four leadership reminders I’m still thinking about as a restaurant coach. Hearing him reflect on the 20-year legacy of Setting the Table, along...
110: The $75,000 Mistake You’re Making
Ever wonder why “Everything’s fine” keeps blowing up into last-minute fires? We dig into the uncomfortable truth: avoiding one-on-ones quietly drains profit, trust, and talent—and we put a real number on it with a $75,000 turnover case. As rest...
109: Breaking The Bottleneck
Ever felt that uneasy pull that says there’s more growth on the table, but you don’t have the energy or structure to reach it? We’ve been there. This week we share a pivotal shift: Solutions by Christin is now Columbine Hospitality, and we’re p...
108: Turn No‑Shows Into Reliable Teams
Peak season is here and the schedule is bleeding. We sit down with leadership and customer service expert Michelle Pascoe to unpack why restaurants are seeing more call‑outs, how assumptions about today’s workforce backfire, and what owners can...
107: Hire, Coach, and Keep the Right Leaders
Growth shouldn’t require living at the restaurant or gambling on every new hire. We dig into a clear, repeatable way to hire leaders who fit your multi‑unit reality, coach them with confidence, and keep them long enough to scale without burn...
106: Turn a Callout Crisis into a Profitable Operation
Here is my calendar link so you can book time with me: Book a Call with ChristinWe break down how fear of callouts can lead to cost...
105: From Chaos To Choice: Lead With Presence
We coach Brandon Sharp, owner of three restaurants in Chapel Hill, through the tension between being everywhere at once and showing up with presence that develops his leaders. He realizes he must let go of covering shifts, codify decision right...
104: Curiosity Creates Hospitality, Connection Beats Checklists
Guests don’t come to a full‑service restaurant for a transaction; they come hoping to feel something. We dig into how to deliver that feeling on purpose through connected hospitality, turning routine steps into genuine moments of care ...
103: From Scarcity To Service: Mindset Tools for Restaurant Leaders
A new executive chef gets thrown into the deep end: understaffed, undertrained, and staring down six tough weeks. We use that moment to unpack a bigger question every operator faces—how do you stay mentally strong and lead with purpose when the...
102: Scaling without Chaos: Grow Sustainably with People, Process, and Profit
Growth shouldn’t mean chaos. We lay out a practical roadmap for independent multi-unit restaurant owners who want scalable systems, stronger leaders, and healthier margins without losing the creativity that makes their concepts special. From th...
101: Coach More, Fix Less: How Restaurant Leaders Build Strong Teams
Want fewer fires, stronger managers, and a calmer shift without losing speed? We dig into the simple coaching moves that turn constant problem-solving into shared ownership. Hospitality leader and author Jason E. Brooks joins us to unpack three...
100: Unlock Thriving Restaurant Excellence
Milestones matter when they sharpen your focus. As we hit 100 episodes, Christin welcomes chef Britt Rescigno of Fiama in Sun Valley, a TV chef turned mountain-town restaurateur who pairs sexy, high-end Italian with a culture built ...
99: The Secret to Scaling Successfully
Growth shouldn’t feel like white-knuckling your way to the next lease. We break down a simple, durable framework—people, process, and profit—that helps restaurant owners scale without losing control. Together with Eric C...
98: From Burnout to Abundance: How Self-Hospitality Transforms Restaurant Leadership
A revolution is brewing in hospitality leadership, and it begins with a radical notion: your most sacred guest is you. This powerful conversation with transformational coach Mike Messeroff introduces the concept of "self-hospitality" - ...
97: Unlock Tech Success Now: Seth Rankin's Playbook
Finding the right technology partner for your restaurant shouldn't feel like a blind date gone wrong, yet for many operators, that's exactly what it becomes. Seth Rankin, with 20 years of experience at OpenTable and a passion for gr...
96: From Pay-What-You-Can to Farm-to-Table: How Two Denver Organizations Are Using Food as a Force for Social Change
What happens when food becomes more than sustenance—when it transforms into a vehicle for social change? In Denver's vibrant culinary landscape, two organizations have been quietly revolutionizing how we think about restaurants, com...