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 Increase Restaurants Sales Through Maximizing Reviews
When guests search “restaurants near me,” they’re not choosing the best restaurant, they’re choosing the one with the most reviews and the highest rating.
That's why in this podcast, I break down why Google reviews are one of the biggest profit levers in the restaurant industry and how most restaurant owners are leaving massive money on the table by ignoring them. With food costs, labor costs, and rent all skyrocketing, hoping guests just “show up” is no longer a strategy. Reviews drive traffic, trust, and sales and the restaurants that understand this are winning.
I’ll show you exactly how to build a simple system to generate more five-star reviews, without being awkward, pushy, or hurting the guest experience. We walk through mapping the guest journey, training your team to elevate hospitality at every touchpoint, and implementing a repeatable review process that can quadruple your reviews in months.
This is how you turn one guest into three, widen your margins through sales (not cuts), and build a restaurant that’s resilient in today’s economy. If you’re serious about growing your restaurant and playing to win, this is a system you can’t ignore.