How do successful restaurant groups scale without losing quality, culture, or accountability?

In this podcast, we break down how to create restaurant training systems that scale—especially when you’re growing from one location to multiple restaurants, managing more GMs, opening new concepts, and trying to maintain the guest experience that made you successful in the first place.

You’ll hear a real conversation with restaurant owners from P Hospitality as they discuss the challenges of scaling restaurant operations, building leadership buy-in, holding managers accountable, improving employee training, and creating repeatable systems that don’t depend on the owner being in the building every day.

If you’re a restaurant owner, operator, GM, or hospitality leader trying to grow the right way, this podcast will help you understand why training is not just a checklist—it’s a system of accountability, communication, follow-up, and leadership execution.

In this podcast, you’ll learn:

✅ Why high-performing restaurants use daily masterminds
✅ How to get your leadership team bought into accountability
✅ Why “messaging” should become a repeatable system
✅ How to build restaurant training that survives busy seasons
✅ Why guest recovery can create loyal regulars
✅ How to create a chain of command as your restaurant group grows
✅ Why “what got you here won’t get you there” when scaling
✅ How restaurant managers can create meaningful guest relationships
✅ Why accountability improves culture, training, and guest experience

Scaling a restaurant requires more than great food and good people. You need clear systems, strong leadership, consistent training, and a team that knows exactly what winning looks like.

What does it take to build a world-class restaurant team?

Well...in this video, award-winning chef Philip Tessier shares why the future of hospitality isn't just about creating great food, it's about developing great people.

Chef Tessier discusses leadership, ownership mentality, innovation, Michelin-star standards, training systems, guest experience, and why the best restaurant cultures are built by investing in people rather than simply managing them. He also explains how top-performing organizations create environments where team members can thrive, grow, and eventually become leaders themselves.

From developing future chefs to creating a culture that attracts exceptional talent, this conversation is packed with lessons for restaurant owners, operators, managers, and hospitality professionals looking to build stronger teams and better businesses.

Philip Tessier is one of the most accomplished chefs in America. He made history in 2015 as the first American chef to stand on the podium at the prestigious Bocuse d'Or in Lyon, France, often referred to as the "Olympics of Cooking", earning a Silver Medal for Team USA.

He later coached Team USA to its first-ever Gold Medal victory at the Bocuse d'Or in 2017. Tessier previously served as Executive Sous Chef at the three-Michelin-starred The French Laundry and has worked at some of the world's most celebrated restaurants, including Per Se and Le Bernardin. He is also the author of *Chasing Bocuse*, which chronicles Team USA's historic journey to international culinary success.

In this interview, we discuss:

• Building a culture people want to be part of
• Why ownership mindset starts with leadership
• Developing future restaurant leaders
• Michelin-star standards vs. real-world hospitality
• Training systems that create consistency
• Innovation and adapting to changing guest expectations
• Creating memorable guest experiences
• Why the best restaurants focus on people first

Whether you're a restaurant owner, manager, chef, or aspiring leader, this conversation offers practical insights on building teams that perform at the highest level.

🔥 Learn how to GROW & Scale Your Restaurant like the top 10% ... 👉 https://www.30percentrule.com/

Most restaurants don’t fail because of bad food, they fail because of bad leadership, weak training, and inconsistent hospitality.

So in this exclusive interview, Restauranteur and Top Chef judge Janet Zuccarini sits down with Preston Lee to break down the secrets to leadership, hospitality, and training systems that helped her build one of the most respected restaurant groups.

From opening her very first restaurant with zero restaurant experience to building a 30+ year hospitality empire with packed restaurants across Toronto and Los Angeles, Janet shares the real reason great restaurants succeed: culture, systems, consistency, communication, and people. This conversation is packed with practical strategies and tactics for restaurant owners, managers, servers, and hospitality leaders who want to build stronger teams and create successful restaurants.

You'll learn how top hospitality brands create loyal employees and loyal customers. Janet also shares how her company built long-term retention, ongoing training systems, leadership pathways, and a hospitality culture that keeps staff for decades.

We dive deep into:
• How elite restaurants train staff for long-term success
• Why most restaurant training programs fail
• How to build stronger restaurant culture and staff buy-in
• The secret to creating loyal guests and repeat business
• How great restaurants handle mistakes and recover service
• How to develop leaders, trainers, and managers internally
• How top restaurants create memorable guest experiences
• The systems successful restaurant operators use every day

This episode is a masterclass for restaurant owners, hospitality professionals, managers, servers, bartenders, and entrepreneurs looking to level up their leadership, training, and customer experience.