Serves You Right

Most restaurants are run on instinct.

Nobody teaches operators the back half of this business. You learn hospitality, you learn the floor, you learn the kitchen and then you're handed a set of numbers nobody ever explained and told to hit them.

Labor's high. Waste is invisible. Your menu prices haven't moved since your costs did.

This Podcast is for those in the restaurant and bar space who are done guessing. Real people discussing labor models that actually schedule to demand, hospitality in action, waste and inventory systems, and menu pricing built on current costs, all from a GM who runs these numbers every day. Host Andrew Roy is a restaurant General Manager and Advanced Sommelier Candidate (Court of Master Sommeliers) with 20 years in hospitality.

▸ New episodes weekly!

20 Years in Hospitality

  • Started in a Small Restaurant in Texas

    From flipping burgers, running kitchen, to overseeing profitability in a multi-million dollar steakhouse, he's done a bit of everything

  • Deep Wine Expertise

    Years spent studying wine and honing his skills with the Court of Master Sommeliers. Advnaced Course and 1st attempt at the Advanced Text under his belt

  • Award Winning Bartender

    Arizona's Original Outside Winner of Last Slinger Standing. Tito's Most Imaginative Bartender in New Mexico, and many more

  • Service Starts Now

    Grab a chair. Put in some headphones. Thank you for joining us!

Our Values

  • Curiosity

    Being interested in what is out there, what we can learn, what is possible

  • Excellence

    Doing the basics, again and again, till they become ingrained

  • Fun

    If you're not having fun, what are you doing?