James Galbraith on Engineering a Restaurant That Can Handle 900 Covers a Night

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Restaurant Ready

Matt Jennings

40 episodes

3 days ago

RESTAURANT READY: THE BLUEPRINT FOR SUCCESS IN THE HOSPITALITY INDUSTRY Restaurant Ready is your backstage pass to the inner workings of the hospitality industry’s brightest stars. This podcast promises authentic discussions with the most influential chefs, restaurateurs, and food media experts. Award-winning chef, restaurateur, and cookbook author Matt Jennings, along with the MAJC team, helm this weekly podcast. In each episode, industry veterans sit down for candid conversations revealing the honest stories behind their achievements, exploring the strategies, philosophies, and lessons learned along the way that shaped their path to success. Learn from the guests’ unique formula for creating consistent positive results in their business and personal lives. Restaurant Ready delivers unparalleled value for restaurant owners, chefs, and managers looking to elevate their careers and businesses. Listen in for a unique, no-holds-barred exploration of what it takes to thrive in the competitive world of hospitality. With each episode, we will discuss the state of the industry, the challenges we face and how to approach them, and ideas from the experts on how to best prepare yourself for success. You'll walk away with new ideas, and inspiration, as well as a greater sense of community and support as you drive your own success story.

All content for Restaurant Ready is the property of Matt Jennings and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Management

Business,

Entrepreneurship

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James Galbraith on Engineering a Restaurant That Can Handle 900 Covers a Night

Restaurant Ready

38 minutes

2 months ago

James Galbraith on Engineering a Restaurant That Can Handle 900 Covers a Night

Chef James Galbraith is building restaurants that scale and a culture that lasts.

The Michigan-based chef and restaurateur behind Houndstooth, Animal, and Post Boy walks us through his journey from dish pit to design-led hospitality. In this episode, Galbraith shares what it takes to open three distinct concepts in a small town, the systems that support rapid growth, and how he recruits and retains top-tier talent. From navigating city regulations to embracing kitchen screens, he’s rewriting what local success looks like and making it intentional every step of the way.

Takeaways

Opening restaurants in seasonal towns requires intentional design and operations
Scaling from 100 to 1,000 covers demands clear systems and technology adoption
Founding teams matter: shared values and aligned vision are essential
Small towns can attract national talent when the mission and benefits are strong
Building a brand means integrating merch, design, and community connection
Recruiting nationally requires flexibility and upfront investment
Leaders must adapt to shifting staff expectations, prioritizing well-being over just pay
Marketing goes beyond social media, encompassing merch, messaging, and emotional connection
Municipal rules vary, so understanding city politics is part of the job

Want to connect directly with industry thought leaders like today’s guest?

MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.