Mar 24 2025 56 mins
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What does it really take to make a restaurant successful in today’s challenging market? Giles from Blue Pan Pizza pulls back the curtain on the hidden risks that can make or break a restaurant before it even opens.
Most restaurateurs focus on menus and design, but overlook critical financial risks—especially personal guarantees in lease agreements. Giles shares how he stress-tests financial models to determine what it takes to break even and reach profitability, offering a masterclass in restaurant financial planning.
In a high-stakes industry, smart operators leverage both leadership and technology to stay ahead. From real-time financial tracking to labor management, restaurant technology helps streamline operations and reduce costly mistakes. If you’re looking for scalable solutions, check out RTI’s restaurant technology resources.
Beyond the numbers, Giles dives into reputation management, hiring for “unteachables,” and the importance of location strategy. His approach to guest recovery is especially valuable—focusing on making guests happy instead of being "right."
Despite Blue Pan’s reputation as Denver’s top Detroit-style pizzeria, Giles stays humble, always striving for improvement. Whether you’re an industry veteran or opening your first concept, this episode delivers essential strategies to avoid costly mistakes and build a thriving, sustainable restaurant.
Resources:
The Hospitality Leader's Roadmap
More from Christin:
Grab your free copy of my audiobook, The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary at christinmarvin.com/audio
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