The growth tips shared on the Restaurant Talk by Save Fry Oil podcast come from strict financial habits, smooth daily operations, and smart use of modern, sustainable tech. To grow a restaurant today, owners must stop guessing and start using key financial ratios, build low-waste kitchens, and use “invisible” technology that supports staff instead of replacing them.
From cutting fry oil costs by up to 50% to updating long-standing family brands without losing their identity, the show lays out a clear guide for both new and experienced operators.
If you want to hear these lessons directly, you can find plenty of episodes of Culinary Business Talk by Save Fry Oil on major streaming platforms. Hosted by industry pros like Duncan Hunter, Kieron Bailey, and Susan Tung, the podcast is a straight-talking space where old-school “cowboy cooking” meets modern, data-led strategies.
As we move through early 2026, these ideas are more useful than ever for anyone who wants their kitchen to run as a strong profit center rather than just a cost.
Key Themes Covered on the Show
This podcast stands out for its honest, no-sugar-coating style. It doesn’t just talk about success; it goes into the “hard knocks” and problems faced while opening new places and growing global brands. Topics range from detailed questions about commercial kitchen layout and workflow to larger issues like how to protect a family legacy.
Listeners hear about building smart management systems, better staff training, and even the “secret language” of late-night hospitality life.
The expertise is truly international, with guests from the US, UK, Canada, Australia, Ireland, and New Zealand. This wider view lets the show look at many trends-like growing interest in West African food and Caribbean fusion-while staying focused on the core basics of food service.
Whether it’s a close look at worrying patterns in tech spending or a talk about how gentrification can both help and hurt neighborhood favorites, every theme is tied to the real, daily experience of running a venue.
Why Restaurateurs Listen: Real-World Impact
Owners listen because the tips are practical and the changes are trackable. Many have seen quick gains in profit after using the financial methods shared by hosts like Susan Tung. One Chicago operator, Jasmine, said that after she started tracking prime costs every week, she found several hidden expenses that had been quietly cutting into her profits. The show helps shift the attitude from treating finance as a chore for “later” to seeing it as the base that keeps passion alive.
The podcast also builds a sense of community. Stories about the “madness” of kitchen work-odd orders, tough shifts, and the need for good shoes-remind listeners they are not fighting alone. It gives a space where a general manager in Sydney can pick up an idea from a restaurant owner in Toronto about building a business that does not rely on them being on-site every minute, letting them regain personal time through better systems.
Ultimate Lessons and Strategies for Restaurant Growth
1. Cost-Saving Techniques Proven in Commercial Kitchens
One fast way to drive growth is to pull back money that is being wasted. The podcast often shows how managing something as simple as fry oil can create large savings. By using patented tools like Frylow and visiting https://savefryoil.com/, kitchens can make their oil last 50% longer or more and also cut energy use by lowering fry temps. Feedback from large brands like Buffalo Wild Wings and Applebee’s franchisees shows these shifts can save thousands of dollars per store each month.
Beyond oil, the show stresses the need to track “operational waste.” This covers things like over-prepping proteins or not rotating stock. A simple waste log kept by the walk-in can show exactly where money is leaking out. As the hosts explain, in a restaurant with $2 million in yearly sales, cutting food waste by 5% adds an extra $100,000 directly to profit.
2. Streamlining Operations for Greater Efficiency
Kitchen efficiency is about working smart, not just working fast. The podcast encourages a return to classic mise en place-every item and tool in the right place before service starts. Strong prep sheets matter: they should state how much to prep based on sales forecasts, how to store items, and how long they last. This simple, clear system replaces “cowboy cooking,” which often causes uneven dishes and wasted product.
Another key idea is “batching and sequencing” tasks. Instead of constantly switching between jobs, cooks are urged to group similar work-like breaking down all the chickens at once or making all sauces in one go. This creates a steady rhythm and cuts labor hours. In one example on the show, a Colorado kitchen cut 90 minutes off its daily prep time just by changing task order.
3. Embracing Sustainable Practices in Restaurants
Sustainability is now a smart financial choice, not just a nice add-on. Research shared from Champions 12.3 shows restaurants save about $7 for every $1 they put into cutting food waste. Low-waste practices-like swapping single-use plastics for reusable stainless steel or glass containers-can reduce trash by close to 40%, which lowers waste hauling bills.
The podcast also explores ways to “turn trash into cash.” This can mean composting scraps to grow herbs, or selling compost to local gardeners. Some venues team up with artists to turn empty wine bottles into glasses or lamps, creating extra income while showing guests that the business cares about the environment
4. Leveraging Technology for Hospitality and Delivery
Today’s tech should act like a hidden helper for profit. The podcast looks at how AI and robotics are changing kitchens-checking cooking temps, placing automatic inventory orders, and more. Chris Heffernan, CEO of dlivrd Technologies, explains how connected tech tools together are worth far more than any single system, helping restaurants grow delivery without constant tech hassles.
Digital ordering and interactive menus also get attention as useful tools for guests who like tech, while giving operators rich data on visit times and best-selling items. Experts on the show stress picking only the systems that truly fit your needs instead of trying to automate everything. This way, tech supports staff and improves the guest experience while keeping the warm, human side of service.
5. Balancing Tradition and Innovation in Restaurant Concepts
A major ongoing theme is the push and pull between holding on to tradition and trying new ideas. This comes up clearly in the “Second Gen” episodes, where children of founders talk about updating their parents’ “cowboy” ways. The lesson: you can grow by honoring classic methods while adding new tools and systems to keep quality steady and reach modern guests.
For example, the sisters who run Yueh Tung, a long-standing Hakka Chinese spot in Toronto, explained how they had to meet modern marketing demands while dealing with tough gender dynamics in the kitchen. They found success by letting their results speak and seeing that while recipes can stay traditional, business systems must move with the times if the restaurant is going to last.
6. Navigating Customer Expectations and Managing Reviews
You cannot grow without loyal guests, but handling expectations takes care and skill. Rachel Smalling, who owns several venues, said long-term success often comes from clear boundaries and hiring based on character more than past experience. The podcast notes that while guest service matters a lot, simply telling owners to “fix it” misses the deeper operational problems underneath.
On reviews, the show points out that one well-timed service gesture can often turn a complaint into long-term loyalty. But it also warns that so-called “loyal” guests can become a problem if they block needed changes. Balancing the needs of regulars with the changes needed to attract new customers is an ongoing balancing act.
7. Modernizing Second-Generation and Family-Owned Restaurants
Family-run places have special challenges as they grow. The podcast stresses the need for written systems so success does not depend on one person being there. As Susan Tung explains, the real goal is to build a business that can operate without the owner on-site every day. This means moving from “in my head” knowledge to clear, written standards-documented plate builds and step-by-step checklists for every station.
Modernizing also means being ready to change long-standing habits that no longer work. That might mean adding a Total Oil Management system to remove the risky, messy job of changing oil by hand, or using software like Peiso to see real-time profit numbers that used to be buried inside a confusing POS report.
Featured Episodes: Standout Advice and Guest Insights
Starting a Cocktail Bar: Challenges and Opportunities
In one standout episode, Susan Tung talks with Anton Kinloch about the fast opening of Lone Wolf. They cover the hard work needed to quickly open after losing a previous lease. Kinloch’s story of building a “cocktail culture” in a town known for “meat-and-potatoes” eating gives a strong lesson in teaching the market and empowering staff. He shows that even in a smaller city, premium spirits and creative drinks can do well if the service feels both personal and polished.
Supporting Culinary Entrepreneurs: Community Initiatives
Falayn Ferrell, Chairwoman of the Feed the Soul Foundation and Managing Partner at Black Restaurant Week, explains how her group supports small food businesses in bold new ways. From data-led advocacy to rich newsletters with a 50% open rate, her work highlights why restaurants often act as the soul of their neighborhoods. She points out that many small operators are cut off from tourism income passing through their cities, and fixing that gap is a major growth chance.
Financial Smarts: Rent, Prime Costs, and Profit Margins
Episodes where Susan Tung talks through restaurant finance are often called “must-hear.” She lays out tough truths about success numbers and repeats the message that cost control is the base for long life in the industry. By focusing on prime costs-food plus labor-owners can stop “hoping” the numbers look okay and instead build a steady, profitable model they can plan around.
Transitioning from Local to National Restaurant Brands
For operators planning to scale, the podcast brings in leaders from large corporate restaurant groups to share their broader view. These episodes cover the thinking behind partnerships and why real company culture matters more than free perks. Moving from a single-site “mom-and-pop” to a national name means shifting focus to systems that scale, training that repeats the same way everywhere, and business habits that put people first.
Action Steps for Applying Podcast Wisdom in Your Restaurant
Building Sustainable Systems: Simple Changes for Major Impact
The starting move is to stop guessing your way through the week. Set a weekly habit of checking your key numbers. Malik, an operations manager from Nashville, found that even imperfect data gave him instant relief and a clear next step. Also, set up a “First-In, First-Out” (FIFO) system in your walk-in right away so older stock is used before newer items and spoilage drops.
Making the Most of Kitchen Resources
Look at your waste as a chance to create value. Can vegetable trimmings be used for a house stock? Can leftover bread be turned into bread pudding? Building your menu so ingredients appear in several dishes-like using cilantro for both tacos and a chutney-helps every dollar spent on product go further. Also, think about a “Total Oil Management” setup so your fryers run at peak output with less labor and risk.
Fostering Team Culture and Staff Engagement
Jamie Henderson of Wagamama shared that strong team culture drives menu creativity. Get your staff involved by turning key goals into friendly contests. You might give a monthly prize to the shift with the cleanest recycling habits or the lowest recorded waste.
Training should be hands-on: use pictures, step lists, and visual guides so it becomes very hard for anyone to get mise en place wrong.
Sourcing Locally and Reducing Food Waste
Working closely with local farmers can cut packaging waste and give you access to “imperfect” produce at lower prices-ideal for soups, stocks, and sauces where looks don’t matter. Try sending back empty crates instead of taking new cardboard each time. These small moves both improve profit and build a clear story of sustainability that connects strongly with today’s guests.
Frequently Asked Questions for Restaurant Owners
What Are Common Mistakes When Scaling a Restaurant?
A major mistake is opening with too little money, which sets off “invisible” problems that can follow the brand for years. Another error is waiting too long to document systems; if the restaurant runs only on the owner’s gut feeling, it cannot be copied at a second or third site. Many owners also lose control of prime costs during expansion, ending up with higher sales but lower profit.
Should Small Restaurants Invest in Delivery Apps?
The podcast notes that delivery apps can be very useful for reach, but they must be judged with real numbers, not just flashy order counts. Certain concepts do very well on these platforms, while others struggle. The key is to keep delivery streamlined with linked tech tools to keep things smooth and accurate. Packaging also matters; it needs to reflect your brand’s quality even when guests eat at home.
How Do You Prepare for Changing Food Trends?
Preparation comes from watching closely and staying flexible. By using tools that track guest choices, you can spot new trends inside your own business. The show also recommends watching larger flavor movements-such as growing interest in West African and Caribbean dishes-and first testing these ideas with specials before putting them on the core menu. The most successful restaurants hold on to their roots while staying curious about what’s next.
Resources and Next Steps for Restaurateurs
Where to Listen to the Save Fry Oil Podcast
The Restaurant Talk by Save Fry Oil podcast is on all major platforms, including Spotify, Apple Podcasts, Amazon Music, and Google Podcasts. If you prefer watching, video versions are available on Vimeo. New episodes come out regularly, with rotating guests who share the plain, unfiltered reality of working in hospitality.
Additional Guides and Tools for Restaurant Growth
Beyond the podcast, the Save Fry Oil website has a “Restaurateur Resources” hub filled with guides, tips, and tools to help kitchens run smarter. From “5 Zero-Waste Restaurant Solutions” to “8 Restaurant Innovations Changing Dining in 2025,” these materials give focused, detailed looks at the topics you hear on the show. For owners who want more direct support, programs like the P3 Mastermind offer group coaching to help independent operators reach steady 20% profits month after month.
Looking ahead, staying in touch with the broader industry matters. Big upcoming events such as the National Restaurant Association Show 2025 in Chicago (May 17-20) and the Restaurant Leadership Conference in Phoenix (April 13-16) give strong chances to see new tech in action and meet fellow operators. The International Pizza Expo in Las Vegas (March 25-27) also remains a key event for anyone in pizza. Staying active in these communities, along with putting the practical advice from the Save Fry Oil podcast into practice, will help your restaurant grow steadily and last for the long term.