Podcast Index
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Behind the Numbers
Restaurant365
Cybersecurity Tech Brief By HackerNoon
HackerNoon
Programming Tech Brief By HackerNoon
HackerNoon
Crypto News Daily
brief.news
Gaming Tech Brief By HackerNoon
HackerNoon
AI News Daily
brief.news
Discover Crypto
HIT Network
Tech News Daily
brief.news
Primary Technology
Stephen Robles and Jason Aten
Game Mess Mornings
Giant Bomb
TED-Ed
TED-Ed
Faster, Please! — The Podcast
James Pethokoukis
The Cyber Threat Perspective
SecurIT360
Talk of the Week
Liam
Future of Life Institute Podcast
Future of Life Institute
Einundzwanzig, der Bitcoin Podcast
Einundzwanzig
The AllinCrypto Podcast
AllinCrypto
The Med Device Cyber Podcast
Blue Goat Cyber
Reflections
Livewire Labs
Roz & Mocha
Frequency Podcast Network
Mahlakung
Thobela FM
Looks Like New
MEDLab
Proof of Law
Quantum Lex
a16z crypto show
a16z crypto, Robert Hackett, Sonal Chokshi
FLOOD PROTECTION SECRETS by Dr Andreas Klippe｜Homeowner｜Businessman｜Public Servant｜Architect/ Engr.
“DR. FLOOD” Andreas Klippe - Engineer, Entrepreneur, Book Author
heiseshow
heise online
9to5Mac Happy Hour
9to5Mac
My Weird Prompts
Daniel Rosehill
Higher Ed Pulse
Mallory Willsea
Church Sound Podcast
ProSoundWeb
eCommerce Evolution
Brett Curry
New Matter: Inside the Minds of SLAS Scientists
SLAS
Techlandia
Technology Association of Oregon
The Everything Feed - All Packet Pushers Pods
Packet Pushers
The Fat Pipe - Most Popular Packet Pushers Pods
Packet Pushers
The Good Tech Companies
HackerNoon
First Ring Daily
Paul Thurrott and Brad Sams
Technology
Restaurant365
The Big Biscuit sold 1,388,759 biscuits last year, and VP of Finance Alex Clark can tell you the exact figure. Recorded live at the NRA Show 2026, this episode of Behind the Numbers gets into how The Big Biscuit runs fin...
Ramon Soriano sold 4 million tacos in ten years, and he can tell you exactly what that looks like stacked, lined up, and weighed. He can also tell you how La Calle Tacos went from a 13% net profit margin to 32%.In this e...
Lance Reynolds has lived every side of the restaurant business, from dishwasher at age 12 to owner of four restaurants to Director of Restaurant Operations Consulting at US Foods. In this episode, hosts Marc Cohen and Ri...
Kristen Sandhurst sits on both sides of the restaurant equation: she is a partner at Edotto, an accounting firm built to serve restaurant operators, and the CFO of an affiliated franchise group running 20 Taco John's and...
Greg Plummer started at 15 as a dishwasher at Bennigan's. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded concepts at LAX, with additional locations acros...
Prakash Karamchandani -- PK -- co-founded Balance Pan-Asian Grille in 2008 with nothing but credit cards and a college roommate. Today Balance runs four corporate locations in Ohio, generates roughly $3 million AUV per s...
Rebecca Stewart, VP of Technology at HuHot Mongolian Grill, sits down with Marc Cohen and Rich Sweeney to discuss how a 55-unit family-owned brand uses data and automated reporting to increase sales and reduce theft.HuHo...
Restaurant workers live and work without paid leave, health benefits, or corporate safety nets. When a crisis hits, whether it is a health emergency, natural disaster, or sudden loss, the financial fall is fast. CORE, th...
In this episode of Behind the Numbers, presented by R365, Marc Cohen and Rich Sweeney sit down with Troy Hooper, CEO of Hot Palette America and Pepper Lunch.Pepper Lunch operates 560 restaurants across 17 countries and s...
Villa Restaurant Group operates more than 85 locations across 28 concepts. Many of which are inside high-volume airports and destination venues. Managing that level of complexity requires more than strong leadership; it ...
What is the secret sauce behind a brand that successfully manages over 500 locations while maintaining genuine hospitality? Today, we’re joined by Bill Valentas, CFO of Freddy’s Frozen Custard & Steakburgers.Bill walks u...
How do you turn a street food concept into a global brand with nearly 400 locations? On this episode of Behind the Numbers, hosts Rich Sweeney and Marc Cohen interview the financial architects behind Dave’s Hot Chicken: ...
Black Rock Coffee Bar has doubled its footprint since 2020 and now ships over 26,000 pounds of beans per week to fuel more than 162 locations. But according to VP of Learning and Operations Services Heather Kulzak, the s...
Taziki’s Mediterranean Café has grown to 108 locations by holding tightly to one belief: hospitality still matters. But scaling that belief required clarity.In this episode, we sit down with Dan Simpson, CEO of Taziki’s,...
Brand Operations Manager David Selby of Square One Concepts joins Marc Cohen and Rich Sweeney to share how he manages one of Arizona’s largest and most sophisticated beverage programs. David breaks down how his team coun...
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Gregg Majewski, CEO and founder of Craveworthy Brands, to unpack how a 28-month-old company grew to 18 brands, 4,300 employees, and o...
In this episode of Behind the Numbers, hosts Marc Cohen and Rich Sweeney sit down with Joshua Lacer Watkins, CFO of Ice Age Management Inc., a McDonald’s franchisee group operating more than 50 restaurants across North C...
World Pizza Champion Melissa Rickman pulls back the curtain on how Wholly Stromboli runs with the discipline of a national chain on just one (soon to be two) locations. Discover how her team drives food costs down to 18....
California’s 2024 PAGA reform finally gives operators leverage if they do the work. Employment attorney Anthony Zaller explains how proactive audits, supervisor training, updated policies, and documented corrective actio...
CFO and author Bruce Nelson breaks down how AI is changing the finance side of restaurants. From when to bring in a fractional CFO (hint: around $10M in revenue) to why one source of truth for numbers is essential, Bruce...
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