How to scale a restaurant business without scaling chaos: the systems behind 400 Gradi
From Make Restaurants Profitable · 1:08:47
Show by Foodie Coaches
How to scale a restaurant business: Johnny Di Francesco, 2014 World Pizza Champion and owner of 400 Gradi and The Gradi Group, shares what he learned going from one Melbourne restaurant to seven restaurants in Australia, plus licensed sites in the Middle East and the US.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Tim sits down with Johnny to talk about why opening a second restaurant too early means you scale chaos, and why he asks every owner how many hours they work in their site before he gives advice. They also cover turnover vs profit, when a central kitchen helps or hurts, how restaurant licensing differs from franchising, and how he got his food into Coles and Woolworths.People Power, Johnny's HR and payroll service for hospitality: [add link]00:00 Intro00:25 Johnny's restaurant group: Italian restaurants, manufacturing and HR02:27 How to build an Italian restaurant concept (and survive the early years)07:33 How restaurant licensing started: from Melbourne to the Middle East11:50 Restaurant licensing vs franchising explained16:10 Why opening a second restaurant too early scales chaos21:55 Restaurant turnover vs profit: why a second site can lose money23:42 How to sell restaurant food to supermarkets30:10 Restaurant central kitchen: when it helps and when it hurts profit37:46 Personal brand for restaurant owners45:10 How to choose a restaurant business coach53:29 Restaurant numbers, culture and where hospitality is going56:00 Restaurant culture: why you need a learning and development role1:02:00 Restaurant HR and payroll support▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bacSubscribe for more hospitality business coaching content.#scalearestaurant #opensecondrestaurant #restaurantbusiness #restaurantlicensing #400Gradi #FoodieCoaches
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