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Hosted by Fexingo · 🇺🇸 US · EN · 159 episodes
Established thought leaders with verified media credentials.
Lucas and Luna dissect the daily realities of running a restaurant, from independent pizzerias to multi-unit hospitality groups. Each episode picks one operator's margin sheet or a single P&L line item — labor cost, food waste, third-party delivery fees — and builds a conversation around what the numbers actually mean. Lucas, a former line cook turned business journalist, brings the kitchen-floor tension; Luna, a hospitality consultant, reads the same data as a balance-sheet puzzle. They talk about lease negotiations, tip-pooling mechanics, menu engineering, and why a 4% drop in same-store sales can kill a months-long expansion plan. The show is for owners, chefs, and anyone who thinks a restaurant is just about the food. No hot takes, no listicles — just two people who've seen the back office and the walk-in cooler, asking: what does it take to survive in an industry where 60% of margins vanish before the first plate leaves the pass?#RestaurantBusiness #FoodService #HospitalityIndust
Fexingo hosts Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators, a business show with 159 episodes published.
Independent restaurants are paying up to 30 percent per order to third-party delivery apps, squeezing already thin margins. In this episode, Lucas and Luna break down the real cost structure behind those fees, what opera
In this episode of Restaurant Business with Fexingo, Lucas and Luna dive into the science of sound in restaurants. Why are some dining rooms booming while others feel dead? They explore how acoustics — from ceiling mater
Menu prices are more science than guesswork. In this episode, Lucas and Luna unpack the psychology and arithmetic behind pricing, from charm pricing to the decoy effect, and why a $19 pasta outsells a $21 one. They walk
High turnover has been a constant in the restaurant industry, but new strategies are finally pushing the needle. In this episode, we explore the shift from punitive scheduling to apps that let staff swap shifts, the rise
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore a surprising shift in how independent restaurants price wine. While the classic 300 percent markup is fading, operators are discovering that low
In this episode of Restaurant Business with Fexingo, Lucas and Luna dig into a small but revealing change sweeping the industry: charging for extra sauce. From the economics of condiment theft to the psychology of percei
Ghost kitchens were supposed to upend the restaurant industry, but by 2026 they've quietly transformed into something different. In this episode, Lucas and Luna explore how delivery-only kitchens have pivoted from flashy
On this episode of Restaurant Business with Fexingo, hosts Lucas and Luna explore why independent restaurants are starting to charge for something they've always given away for free: ice cream scoops. With food costs ris
Independent restaurants are quietly becoming grocery stores, selling pantry staples, produce, and meal kits alongside their usual menus. In this episode, Lucas and Luna dig into the economics behind this pivot—how it fla
Panera's coffee subscription and the rise of restaurant membership programs. Lucas and Luna explore how subscriptions smooth revenue, boost customer lifetime value, and even cut acquisition costs. They break down the eco
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how reducing plate size can boost restaurant profits by up to 12 percent. They dive into the psychology of portion perception, the surprising im
This episode of Restaurant Business with Fexingo examines how kitchen layout directly impacts a restaurant's throughput and bottom line. We look at real-world examples, from the classic 'expo' station to the modern open
In this episode of Restaurant Business with Fexingo, Lucas and Luna dig into the hidden cost that quietly reshapes independent restaurant finances: percentage rent and escalation clauses. Using a concrete example of a hy
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how a simple change in water service—from bottled to filtered tap—can save a restaurant thousands of dollars annually and even boost per-head re
In this 150th episode of Restaurant Business with Fexingo, Lucas and Luna explore how breakfast has become a surprisingly lucrative daypart for independent operators. They unpack the economics of morning service, from hi
Restaurants have spent years buying traffic with 20 percent off coupons and BOGO deals. But in this episode, Lucas and Luna dig into the economics of loyalty done right. They break down the difference between a discount
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how trimming menu items can significantly reduce food costs and improve operational efficiency. They dive into a 2025 study from a Midwest resta
Independent restaurants are slimming down their menus to fight inflation and labor costs, and the data suggests it's working. In this episode, Lucas and Luna unpack the economics of menu rationalization: how a 20-percent
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how a thoughtfully curated wine list can significantly increase per-head revenue at independent restaurants. They dive into the psychology of wi
Restaurant gift cards aren't just holiday presents—they're a powerful cash flow tool. In this episode, Lucas and Luna break down the economics: industry-wide gift card sales hit $27 billion in 2025, with a 1.5–2% breakag
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Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators is hosted by Fexingo. The show is categorised under business and has published 159 episodes.
Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators has published 159 episodes.
Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators regularly covers business. It sits in the business category.
Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators is accessible for guests with genuine business expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators average 9 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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