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
Why the Best Restaurants Are ALWAYS Packed
Hospitality is not a soft skill or a “nice to have”, it is the most profitable marketing strategy successful restaurants use!
After working with and studying top-performing restaurant owners, one thing is clear: the most successful restaurants build their brand, culture, and long-term growth around hospitality, not social media ads or gimmicky marketing.
Hospitality starts with the owner’s mindset and becomes the foundation for everything the guest experiences.
In this podcast, I share real examples of a family-focused restaurant that stays packed seven days a week by combining high-quality food with a strong hospitality culture. Owners need to understand when employees feel valued and trained, it shows in how they treat guests, handle mistakes, and create loyalty that drives repeat business and positive reviews.
Most restaurant owners overspend on marketing while underinvesting in staff training, even though front-of-house teams directly control guest retention, reviews, and word of mouth. Guests must go through the experience to get to the food, and if hospitality breaks at any point, even great food loses value. The most profitable restaurants focus first on hospitality systems and training, then use marketing to amplify a strong foundation instead of trying to fix a broken one.