business
Hosted by Restaurant365 · business · EN
Hosted by Rich Sweeney and Marc Cohen of Restaurant365, Behind The Numbers features in-depth interviews with some of the most prominent and successful figures in the restaurant and hospitality space. Join us each week to learn more about the technology that powers out industry and how you can take advantage in your own business!
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Contact path
Verified email
Booking probability
46%
Guest openness
Selective
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Signup to Generate a PitchHosted by Rich Sweeney and Marc Cohen of Restaurant365, Behind The Numbers features in-depth interviews with some of the most prominent and successful figures in the restaurant and hospitality space. Join us each week to learn more about the technology that powers out industry and how you can take advantage in your own business!
Behind the Numbers is hosted by Restaurant365. The show has published 34 episodes to date.
Recent episodes include "How True Food Kitchen Manages 2,200 Recipes, 16,000 Vendor Items, and 2,000 Invoices a Week" (17 September 2026, 51 minutes), "From 52 Whole Foods Stores to 10 Restaurants: Inside The Granola Bar" (6 August 2026, 50 minutes), and "From 52 Whole Foods Stores to 10 Restaurants: Inside The Granola Bar" (6 August 2026, 50 minutes).
Behind the Numbers publishes roughly every two weeks, with episodes averaging 43 minutes across 34 episodes.
Booking probability for Behind the Numbers is 46%, and the host is rated Selective on guests. Behind the Numbers requires a Pod Score of 80 or higher. Behind the Numbers's contact route on record: verified email.
The strongest fits for Behind the Numbers are Restaurants. Behind the Numbers has a business audience.
Restaurant365 hosts Behind the Numbers, a business podcast with 34 episodes published.
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Behind the Numbers
True Food Kitchen runs 2,200 active recipes to power a menu of fewer than 100 items. Stephan Manning, Director of Restaurant Systems and Optimization, joins Behind the Numbers to explain how a 46-location scratch...
Behind the Numbers
<p>Six months after their first farm stand order, Julie Mountain and Dana Noorily were selling granola in 52 Whole Foods stores and making almost nothing on it. On this episode of Behind the Numbers, the co-founders and...
Behind the Numbers
Six months after their first farm stand order, Julie Mountain and Dana Noorily were selling granola in 52 Whole Foods stores and making almost nothing on it. On this episode of Behind the Numbers, the co-founders and...
Behind the Numbers
GPS Hospitality sells somewhere in the neighborhood of 20 million Whoppers a year, and VP of Operations Support Gary Thomas can walk you through the math: 400 guests a day per store, almost 60 million guests a year, a...
Behind the Numbers
<p>GPS Hospitality sells somewhere in the neighborhood of 20 million Whoppers a year, and VP of Operations Support Gary Thomas can walk you through the math: 400 guests a day per store, almost 60 million guests a year...
Behind the Numbers
<p>Smokey Mo's BBQ sells over 1 million pounds of brisket a year, and President Craig Haley can walk you through exactly where every ounce goes. Recorded live at the NRA Show 2026, this episode of Behind the Numbers...
Behind the Numbers
Smokey Mo's BBQ sells over 1 million pounds of brisket a year, and President Craig Haley can walk you through exactly where every ounce goes. Recorded live at the NRA Show 2026, this episode of Behind the Numbers digs...
Behind the Numbers
<p>The Big Biscuit sold 1,388,759 biscuits last year, and VP of Finance Alex Clark can tell you the exact figure. Recorded live at the NRA Show 2026, this episode of Behind the Numbers gets into how The Big Biscuit runs...
Behind the Numbers
The Big Biscuit sold 1,388,759 biscuits last year, and VP of Finance Alex Clark can tell you the exact figure. Recorded live at the NRA Show 2026, this episode of Behind the Numbers gets into how The Big Biscuit runs...
Behind the Numbers
<p>Ramon Soriano sold 4 million tacos in ten years, and he can tell you exactly what that looks like stacked, lined up, and weighed. He can also tell you how La Calle Tacos went from a 13% net profit margin to...
Behind the Numbers
Ramon Soriano sold 4 million tacos in ten years, and he can tell you exactly what that looks like stacked, lined up, and weighed. He can also tell you how La Calle Tacos went from a 13% net profit margin to 32%. In this...
Behind the Numbers
<p>Lance Reynolds has lived every side of the restaurant business, from dishwasher at age 12 to owner of four restaurants to Director of Restaurant Operations Consulting at US Foods. In this episode, hosts Marc Cohen...
Behind the Numbers
<p>Kristen Sandhurst sits on both sides of the restaurant equation: she is a partner at Edotto, an accounting firm built to serve restaurant operators, and the CFO of an affiliated franchise group running 20 Taco John's...
Behind the Numbers
<p>Greg Plummer started at 15 as a dishwasher at Bennigan's. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded concepts at LAX, with additional locations...
Behind the Numbers
<p>Prakash Karamchandani -- PK -- co-founded Balance Pan-Asian Grille in 2008 with nothing but credit cards and a college roommate. Today Balance runs four corporate locations in Ohio, generates roughly $3 million AUV...
Behind the Numbers
<p>Rebecca Stewart, VP of Technology at HuHot Mongolian Grill, sits down with Marc Cohen and Rich Sweeney to discuss how a 55-unit family-owned brand uses data and automated reporting to increase sales and reduce...
Behind the Numbers
<p>Restaurant workers live and work without paid leave, health benefits, or corporate safety nets. When a crisis hits, whether it is a health emergency, natural disaster, or sudden loss, the financial fall is fast...
<p>In this episode of Behind the Numbers, presented by R365, Marc Cohen and Rich Sweeney sit down with Troy Hooper, CEO of Hot Palette America and Pepper Lunch.</p><p></p><p>Pepper Lunch operates 560 restaurants across...
Behind the Numbers
<p>Villa Restaurant Group operates more than 85 locations across 28 concepts. Many of which are inside high-volume airports and destination venues. Managing that level of complexity requires more than strong leadership...
Behind the Numbers
<p>What is the secret sauce behind a brand that successfully manages over 500 locations while maintaining genuine hospitality? Today, we’re joined by Bill Valentas, CFO of Freddy’s Frozen Custard &...
Recent guests on Behind the Numbers. Study who booked and why before you pitch.
author of Sacred Marriage, Cherish and When to Walk Away, Cherry Hills Community Church
Heritage Conservation graduate, Consumer Advocates for Smoke-free Alternatives Association
Executive Vice President of Corporate Strategy & Initiatives, Memorial Sloan Kettering Cancer Center
body neutral strength coach and pain-free performance specialist, VIP Nannies & Household Staffing
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