Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
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Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restau...
The Bottom Line- Real Stories Behind Restaurants
Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
