The Ride or Die Restaurant Show

Not for the comfortable. Not for the complacent. The Ride or Die Restaurant Show grew out of Loyal AF, Greg Provance's ride or die blueprint for building teams that perform, stay, and lead — without running you into the ground. Every week, Greg and Spiro Douvris take that same no-BS approach to the mic. No surface-level takes. No polite hedging. Just the uncomfortable truths operators need to hear, talked about frankly — so you can unfuck your margins and rule your market. One topic. One truth. One thing to do. Every week. Ride or die.

The Ride or Die Restaurant Show is a business podcast hosted by Unknown Host, with 0 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts The Ride or Die Restaurant Show, a business show with 0 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #5

  Third-Party Delivery Isn't Killing Your Restaurant. Your Mindset Is.

  Aug 26, 202644 minS0

  <p>Uber Eats. DoorDash. Grubhub. Ask most restaurant owners about third-party delivery and you'll hear the same word: plague. In this episode, Greg puts Spiro (who runs a company that manages third-party delivery for restaurant brands) in the hot seat to challenge that narrative head-on.</p><p></p><p>Spiro doesn't let the platforms off the hook, restaurants aren't the customer, onboarding is poor, and support is genuinely broken. But he makes the case that most operators are stuck in a victim mindset that's costing them real opportunity. They break down exactly how that infamous 30% fee breaks down (platform fee...

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  Episode #4

  Cut Your Menu 30% or Keep Bleeding Money

  Aug 19, 202638 minS0

  <p>Greg puts Spiro on the spot with a question every operator should be asking: what would it feel like to cut your menu by 30%? Panic? Relief? That reaction alone tells you something.</p><p></p><p>In this episode, Greg and Spiro dig into menu bloat and why so many restaurants are carrying dead weight without knowing it. They break down why pulling your product mix (P-Mix) isn't optional, how to stop being fooled by big monthly sales numbers that look great until you break them down by day, and why that "steady seller" might actually be costing you...

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  Episode #3

  You're Not Broke, You're Just Bad at Cash Flow

  Aug 12, 202638 minS0

  <p>Big sales numbers get all the bragging rights, but they don't pay payroll. In this episode, Greg and Spiro tackle the topic most operators avoid: cash flow. They break down why profit and cash flow are two completely different things, why you can be "doing a million dollars" and still be one bad week from panic, and why so many restaurants live in the exhausting cycle of saving up sales from the 1st to the 15th just to cover the next round of bills.</p><p>Greg shares a real story from a client doing eight figures in revenue...

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  Episode #2

  Stop Blaming Minimum Wage. Your Business Model Is the Problem.

  Aug 12, 202641 minS0

  <p>Minimum wage keeps climbing, and the instinct across the industry is the same: cut hours, cut people, add kiosks, complain. In this episode, Greg and Spiro make the case that complaining about rising labor costs isn't a strategy — it's a distraction from the real fix: building a team so productive and so well-led that the wage conversation stops being a threat to your margins.</p><p>They dig into what actually separates operators who thrive under rising labor costs from those who get crushed by them: hiring and developing "one-and-a-halfs" (team members who outproduce by design, not luck), measuring sa...

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  Episode #1

  Surcharges: Smart Business or Ripping Off Your Customers?

  Aug 11, 202634 minS0

  <p><b>Surcharges: Smart Business or Ripping Off Your Customers?</b></p><p>Credit card surcharges, service fees, "rising cost" line items — love 'em or hate 'em, they're everywhere now. In this episode, Greg and Spiro dig into one of the most polarizing topics in restaurant operations: should you pass payment processing fees directly to your guests, or bury them in your menu pricing?</p><p>They break down the real math on credit card processing costs (cash use has cratered from 70% in 2010 to roughly 14% today), share firsthand experience rolling out surcharges at a major San Diego restaurant group, and un...

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