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
I’ve Worked With Over 300 Restaurants… They All Have This ONE Problem
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I’ve talked to over 1,000 restaurant owners in the last two years. We’ve worked with 300+ restaurants (and we’re closing in on 400). From single location mom and pop shops doing $250k a year to multi-unit hospitality groups doing hundreds of millions and even billion-dollar global brands.
And here’s the crazy part…
👉 They all have the same problem.
The problems don’t change. They just get bigger, heavier, and more expensive.
In this podcast, I break down the real issue holding restaurants back...
More specifically: a total lack of consistent accountability.
I go over in detail:
✔️Why training alone will never fix your culture
✔️Why hospitality dies without accountability
✔️Why your managers avoid holding people accountable
✔️How to structure accountability into your hiring, training, and daily operations
✔️How the best brands in the world (Chick-fil-A, Cheesecake Factory, Carbone, etc.) actually run their teams
And how to fix the root cause instead of chasing symptoms
So if you’re struggling with:
Inconsistent standards and Staff that “knows better” but still doesn’t do it OR a restaurant that looks good on the outside but feels broken on the inside
This podcast will show you exactly why and what to fix first.