Podcast Index
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Behind the Numbers
Restaurant365
Le journal d'Europe 1
Europe 1
Remote Work Tech Brief By HackerNoon
HackerNoon
The Rooted DC- Reclaim Your Legitimacy
Dr. Alexandra Swenson-Ridley
Finance Tech Brief By HackerNoon
HackerNoon
Tech Stories Tech Brief By HackerNoon
HackerNoon
Web3 Tech Brief By HackerNoon
HackerNoon
Business Tech Brief By HackerNoon
HackerNoon
Let's Appreciate
Kyla Scanlon
Ekantik Vartalap
Bhajan Marg
BFM Bourse
BFM Business
ITM Trading Podcast
The Daniela Cambone Show and Taylor Made Economics
Discover Crypto
HIT Network
Mornings with Simi
Curiouscast
RadioPirate FREE
RadioPirate
Patriot Radio News Hour
Joe Jaquint
Der Amerika-Effekt – Donald Trump und die neue Weltordnung
WELT
Macro Voices
Hedge Fund Manager Erik Townsend
The EarthWorks Podcast
EarthWorks
Becker’s Healthcare Podcast
Becker's Healthcare
Podcast de Itnig: Historias de startups
itnig
Inversión Dividendos
Carlos García
Company Interviews
Crux Investor
Flash Stock Reports (Video)
Flash by StockSentinel.AI
IBKR Podcasts
Interactive Brokers Podcast
Podcasts – RealAgriculture
RealAgriculture
The MFA Podcast
Marina Press Granger
Win With Paid Ads
Ashley Brock
Faster, Please! — The Podcast
James Pethokoukis
Trascendencia Financiera con César Tánchez
Trascendencia Financiera con César Tánchez
Green Ticker Tales
Greentickertales
Autoblog News
AgriTalk AM & PM
AgriTalk AM & PM
Squawk on the Street
CNBC
Financial Issues
BizTalkPodcasts
How To Run Profitable Retreats
Leni Cavazos
The Charity Shop Chat
The Charity Retail Consultancy
Negocios
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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