It’s Not You—It’s Your Hospitality
It’s Not You, It’s Your Hospitality is for independent restaurant owners, operators, and leaders who want to build thriving businesses without burning out their teams or losing sight of what hospitality really means.
Hosted by Preston Lee, founder of The 30% Rule, this podcast dives into the systems, leadership strategies, and culture shifts that separate the struggling 90% of restaurants from the top 10% that thrive. With over 20 years in the industry and a decade spent helping major brands grow sales, Preston shares raw stories, proven tools, and hard lessons learned from the front lines.
If you’re tired of high turnover, inconsistent guest experiences, and the endless cycle of training without transformation—this podcast will dive deep into the world of Hospitality and show you how to fix it once and for all.
Because at the end of the day, it’s not you—it’s your hospitality.
It’s Not You—It’s Your Hospitality
How to Turn 1 Restaurant Guest Into 3... (Start Now)
The most successful restaurants in the world all share one mindset, they think outside the box.
But “thinking outside the box” in restaurants doesn’t mean being weird or trendy. It means rethinking how you lead, train, and execute inside your restaurant so that every guest experience creates a lasting impact.
So, in this episode I explain how the top 10% of restaurants operate and why 90% of restaurants fail to build consistency, culture, and guest loyalty.
Listen along if you want insights from over 20 years in the industry and helping hundreds of restaurants grow their sales, improve team performance, and create unforgettable hospitality experiences.
You will learn:
✅ How to turn one guest into three by designing experiences that inspire repeat visits and referrals.
✅ The difference between inside-the-box and outside-the-box restaurant thinking.
✅ Why leadership and culture are the foundation of every great restaurant.
✅ How to build restaurant systems and training programs that actually stick.
✅ How to upsell the right way, not by pressure, but by adding value and enhancing the guest experience.
✅ Real examples of how restaurants increased dessert sales and check averages by 40% using creative, guest-first strategies.