Shows
The Bottom Line- Real Stories Behind RestaurantsHow Brooks Bassler created Tex-Orleans Cuisine and grew BB’s Tex-Orleans to 13 locationsSend us a textIn this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu, just a drive to build something unique for late-night Cajun-style dining with a Texas twist.Brooks shares the early days of risking it all, opening too many locations too fast, and the lessons behind the...2025-08-0843 min
The Bottom Line- Real Stories Behind RestaurantsStorytelling Is the Secret Sauce to Restaurant Growth with Shawn WalchefSend us a textIn this episode of The Bottom Line, Naki Soyturk sits down with Shawn Walchef, founder of Cali BBQ and Cali BBQ Media. What started as a single-location barbecue restaurant in San Diego has evolved into a national brand and thought leader in hospitality tech and digital storytelling.Shawn shares the philosophy behind turning every restaurant into a media company, breaking down how consistent storytelling builds brand equity and customer trust. From using content to drive catering sales to automating digital hospitality through smart tech, Shawn outlines a playbook any operator can...2025-07-3032 min
The Bottom Line- Real Stories Behind RestaurantsFrom a $10k Loan to a Michelin Star: The Unstoppable Grit of Fred CastellucciSend us a textFred Castellucci, founder of Castellucci Hospitality Group, didn't just build a restaurant business; he built an empire on grit. He started by reviving a failed family restaurant with a $10,000 handshake loan and went on to launch his flagship, The Iberian Pig, with a negative bank account, a stolen budget, and a chaotic opening night where 200 unexpected guests showed up. Years later, he would open the now Michelin-starred Mujo in the middle of a global pandemic.This episode is a raw and honest look at the real challenges of...2025-07-2134 min
The Bottom Line- Real Stories Behind RestaurantsFrom a Single Shop to Six Locations: The Bel Fries Strategy for Scaling SimplicitySend us a textHow does a recent college grad turn a simple European street food into a thriving six-location brand in the heart of New York City? Annalee Schlossberg, founder of Bel Fries, reveals the strategy behind her fast-growing french fry empire. Inspired by the "frit shops" of Belgium, Annalee didn't just copy a concept—she perfected it for the American market with 16 artisanal sauces and a clever business model. This episode is a masterclass for any entrepreneur on how to adapt, pivot, and scale intelligently. Annalee shares candid insights on:2025-07-1731 min
The Bottom Line- Real Stories Behind RestaurantsThe Seven Brothers Story: How Faith and Family Built a Burger EmpireSend us a textIn this episode of The Bottom Line, Naki Soyturk speaks with Seth andShem Hannemann of Seven Brothers Burgers—a family-run restaurant born in Laie, Hawaii, that’s now spreading the spirit of aloha across the mainland U.S. The brothers share how their father’s uncompromising vision for quality and their family's deep-rooted faith turned a tiny, "hole-in-the-wall" spot into a beloved, fast-growing brand. We dive into how Seven Brothers balances sacred family values with scalable business systems, what makes their & "Ohana" culture so powerful, and how they maintain quality...2025-07-1659 min
The Bottom Line- Real Stories Behind RestaurantsHow Joe Fontana Built a Fried Chicken Empire by Starting LeanSend us a textEpisode Summary In this episode of The Bottom Line, your host Naki Soyturk sits down with Joe Fontana, the founder of the wildly successful Chicago-based restaurant group, Fry the Coop. Joe shares the unfiltered story of his journey, starting with the financial pressure that pushed him to leave his corporate job and chase a dream in the restaurant industry.With no money of his own, Joe details how he devoured over 50 business books, pitched investors, and used "lean startup" principles to open his first location for just $61,000 in a...2025-07-161h 04
The Bottom Line- Real Stories Behind RestaurantsMission-Driven Burgers: How Grassburger Is Changing Fast CasualSend us a textIn this episode of The Bottom Line, Naki Soyturk sits down with Jessie and Ed Kileen, the husband-and-wife duo behind Grassburger, a growing fast casual brand that fuses sustainability, values-driven leadership, and operational discipline. The Kileen’s share their journey building a burger concept with a conscience.They source 100% grass-fed, U.S.-raised beef from regenerative, humane ranches—never grain-fed, no antibiotics or synthetic hormones. Their philosophy: “grass-fed cattle live a happy and active life on pasture (as nature intended)”—and the ranch practices are kinder to animals and better for the pl...2025-07-0336 min
The Bottom Line- Real Stories Behind RestaurantsFrom One Oven to a Movement: The Billy Bricks StorySend us a textIn this episode of The Bottom Line, host Naki Soyturk sits down with Ric Gruber Jr., the attorney-turned-entrepreneur who brought Neapolitan-style pizza to Chicagoland 20 years ago—and never looked back. Ric shares how he and his family bootstrapped Billy one unique wood-fired oven into a powerful regional brand with seven stores, seven food trucks, and a growing catering operation. Along the way, they added Moo Joe’s, a mobile ice cream parlor that’s redefining dessert experiences.Ric dives deep into the early challenges of introducing a new pizza style to a deep...2025-07-011h 04
The Bottom Line- Real Stories Behind RestaurantsNo More Guesswork: Inventory, Cost Management and Consistency, and Real Results with MarginEdgeSend us a textIn this episode of The Bottom Line, Naki Soyturk welcomes Matt Molaski and Rich Dunham from MarginEdge—the industry’s “Swiss Army knife” for inventory, invoice processing, and restaurant cost control. They break down the biggest myths about inventory, why most operators get stuck in spreadsheet chaos, and how MarginEdge helps transform back-office pain into profit.You’ll hear about the most common mistakes restaurants make (and how to spot them), how tech can save you from recipe disasters, and why a “partial count” can sometimes matter more than a perfect full inventory...2025-06-2740 min
The Bottom Line- Real Stories Behind RestaurantsScaling Restaurants & Systems: Real-World Lessons with Greg ProvanceSend us a textIn this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two units, and how mastering the basics (not chasing the next shiny object) is the path to scale and profit.From installing real systems, to leveraging third-party platforms for actual guest acquisition (not just delivery), to why...2025-06-2750 min
The Bottom Line- Real Stories Behind Restaurants25 Years, 8 Stores: Pete Boniface’s Restaurant Systems PlaybookSend us a textKey Quote:"You don’t need to lose your soul to grow—but you do need systems." — Pete BonifaceIn this episode of The Bottom Line, host Naki Soyturk sits down with Pete Boniface, co-founder of Yampa Sandwich Company, to dissect what it takes to build and sustain a thriving restaurant business for 25 years. Pete shares the philosophy behind Yampa’s longevity, including how consistency, trust, and people-first leadership fuel everything from team development to customer loyalty.Connect with Pete:Linkedin: https://www.linkedin.com/in/peter-boniface-b011ba152025-05-1958 minThe Bottom Line- Real Stories Behind RestaurantsPizza Boss of Minnesota Antonio Gambino (Andrea’s & Tono’s) on Great Food, Culture & PartnershipSend us a textIn this episode of The Bottom Line, host Naki sits down with Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, to unpack the real strategies behind one of Minnesota’s fastest-growing restaurant brands.Antonio shares his story, from growing up in a family of pizzeria owners to launching multiple concepts for new restaurants. He explains how he modernized the cheesesteak experience, stayed authentic to East Coast roots, and navigated early challenges—including launching Tono just before COVID. What followed was a counterintuitive surge in delivery dema...2025-05-0342 min