Restaurant Leadership Podcast: Overcome Burnout, Embrace Freedom, and Drive Growth
Welcome to the Restaurant Leadership Podcast, the show that teaches you how to overcome burnout, embrace freedom, and drive growth Your host, Christin Marvin, of Solutions by Christin. With over two decades of extensive experience in hospitality leadership, Christin Marvin has successfully managed a diverse range of concepts, encompassing fine dining and high-volume brunch. She has now established her own coaching and consulting firm, collaborating with organizations to accelerate internal leadership development to increase retention and thrive. Each week, Christin brings you content and conversation to make you a more effective leader. This includes tips, tricks and REAL stories from REAL people that have inspired her-discussing their successes, challenges and personal transformation. This podcast is a community of support to inspire YOU on YOUR unique leadership journey. This podcast will help you answer the following questions: 1. How do I increase my confidence? 2. How do I accelerate my leadership? 3. How do I lower my stress as a leader? 4. How do I prevent burnout? 5. How do I improve my mental health? So join the conversation and listen in each week on spotify and apple podcasts and follow Christin on LinkedIn. Voice Over, Mixing and Mastering Credits: L. Connor Voice - LConnorvoice@gmail.com Lconnorvoice.com Artwork by Solstice Photography, Tucson, AZ. https://solsticephotography70.pixieset.com/
Episodes
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A revolution is brewing in hospitality leadership, and it begins with a radical notion: your most sacred guest is you.
This powerful conversation with transformational coach Mike Messeroff introduces the concept of "self-hospitality" - the practice of extending the same care to yourself that you offer guests and customers. For an industry characterized by bur...
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Finding the right technology partner for your restaurant shouldn't feel like a blind date gone wrong, yet for many operators, that's exactly what it becomes.
Seth Rankin, with 20 years of experience at OpenTable and a passion for growing people and companies, pulls back the curtain on what truly matters when selecting restaurant technology.
The conversation di...
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What happens when food becomes more than sustenance—when it transforms into a vehicle for social change?
In Denver's vibrant culinary landscape, two organizations have been quietly revolutionizing how we think about restaurants, community, and access for nearly two decades.
Kristen Rauch, Executive Director of Eat Denver, and Carrie Shores, owner of Same Cafe, join...
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Imagine having the power to reclaim your time in the chaotic world of professional kitchens.
That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That Actually Work."
Chef Lamb doesn't just theorize about productivity—he delivers battle-tested strategies born from years ...
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Restaurant owners, are you struggling to maintain steady growth despite your marketing efforts?
The answer might be simpler than you think. In this eye-opening episode, Ewan Thompson, Chief Performance Optimizer for Hospitality Benchmark Services, reveals the startling truth about guest retention that could be costing you six figures in revenue.
Did you know that return...
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Are you struggling to balance technology and hospitality in your restaurant?
You're not alone. This eye-opening speech from this year's EdTalks reveals how the right mindset toward restaurant technology can transform your operations without sacrificing the human touch that makes your establishment special.
Through the compelling story of Tim, a restaurant owne...
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Joe Fontana, founder of Fry the Coop, is redefining what it means to build a fast-casual chicken empire with heart. From his Chicago-based restaurants, Joe shares the unexpected journey that took him from a failed meatball concept to creating what he proudly calls "the number one chicken sandwich in Chicago" – double-fried in beef tallow for that perfect crunch.
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Ever wondered what happens when a corporate executive trades the boardroom for the bakery kitchen?
Neman Popov's story of launching Roggenart European Bakery, Bistro & Cafe offers a masterclass in entrepreneurial perseverance and leadership growth.
From signing a bad lease in his first location to now operating 10 thriving stores across multiple markets, Neman&...
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"Do you know your business well enough to change it?" In an era of economic uncertainty, this thought-provoking inquiry challenges all leaders to deeply understand their operations before attempting transformation.
Ever wondered what happens to all that used cooking oil from your favorite restaurants? Alissa Partee, COO of Restaurant Technologies, pulls back the curtain...
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What if the secret to reducing restaurant employee turnover wasn't about higher wages or better perks, but instead about how you show up as a leader?
In this compelling coaching session, I work with Emily, a restaurant COO navigating a significant leadership transition as her business partner embarks on a sabbatical.
Together, we craft a leadership development plan...
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Ever felt like you're faking it despite working incredibly hard to get where you are? This deeply personal coaching conversation with Nokkie Lipsey, Director of Operations at the Olive and Finch Collective, explores the challenging terrain of imposter syndrome in leadership roles.
Nokkie candidly shares how she's spent years climbing her career mountain only to find her...
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Ever wonder what happens when you shift from thinking like a chef to thinking like an investor? Kevin Morrison, owner of Fish N Beer and Tacos Tequila Whiskey in Denver, Colorado, shares his remarkable journey and the mindset shift that transformed his restaurant operations.
Kevin takes us through his evolution from restaurant worker to owner, including a cautionary tale about fr...
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Every restaurant faces the challenge of slow nights—but what separates the average from the exceptional is how leaders respond. In this powerful coaching conversation, we sit down with Andrew Roy, General Manager at Mahogany Prime Steakhouse in Omaha, to explore how he turned traditionally low-performing Sundays and Mondays into opportunities for growth and team connection.
Like ...
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What happens when a successful restaurant operator with stellar operations faces the uncomfortable challenge of driving sales growth? Jesse Hanson, Area Manager for Crust Pizza Company in Texas, bravely steps into the coaching spotlight to tackle this common industry hurdle head-on.
Jesse oversees three locations with impeccable operational standards—perfect corporate audits, exc...
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The gap between restaurant operator and owner is vast, profound, and often misunderstood—something Austin Carson describes as the difference between "having a puppy and having a kid."
In this candid conversation, the co-owner of Restaurant Olivia takes us behind the curtain of restaurant entrepreneurship, revealing the emotional weight, financial complexities, and stra...
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What happens when a restaurant owner's identity becomes completely consumed by their business?
In this intimate coaching session, Christin Marvin works with Heather Morrison, co-owner of Restaurant Olivia in Denver, to address the challenge that's holding her back from being her best self as a leader.
Before we dive in—this episode is brought to you by Restaurant Techno...
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What happens when convenience collides with hospitality? In this episode, industry expert Chris Tripoli breaks down how restaurants can deliver fast, efficient service without losing the human touch.
In a market where speed and efficiency drive guest decisions, restaurants need more than just great design—they need smart systems. That’s where partners like Restaurant Technologies...
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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-test...
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The gap between chaotic success and sustainable excellence often comes down to one thing: intentional leadership.
In this episode, Brett Russell, Director of Operations at Golden Mill, shares how he transformed a high-volume food hall by focusing on frontline insights and a people-first culture.
In a fast-paced restaurant environment, balancing leadership with the right technology...
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Curious about how restaurants can effectively implement NA beverage programs?
Join us for a transformative conversation as Dana Bonelli, a veteran in the wine and spirits industry, unveils the evolution of inclusivity in the non-alcoholic (NA) beverage space. Discover how the hospitality sector has shifted from exclusive, patriarchal beginnings to a more welcoming and inclusive e...
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