Richard Weil is the Principal and Owner of National Restaurant Consultants, a restaurant consulting firm that partners with restaurateurs embarking into entrepreneurship. Richard holds a bachelor’s degree in Hotel and Restaurant Management from the University of Houston.
Here’s a Glimpse of What You’ll Hear:
- Richard Weil discusses his C-Suite experience in hospitality before National Restaurant Consultants
- What does National Restaurant Consultants do?
- How National Restaurant Consultants helped the industry during the pandemic
- Richard shares some success stories for restaurateurs
In this episode…
In this episode of the SpotOn Series, Chad Franzen speaks with Richard Weil, the Owner and Principal of National Restaurant Consultants about their mission to propel new entrepreneurs into successful restaurant ownership. Richard has accumulated over 40 years in hospitality and uses his experience to provide entrepreneurs A-Z guidance and resources for success in the industry.
Resources mentioned in this episode:
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Welcome to the top business leaders show powered by rise 25 media. We feature top founders, executives and business leaders from all over the world
Chad Franzen 0:20
Chad Franzen here co host for this show where we feature top restaurant tours, investors and business leaders. This is part of our SpotOn series. SpotOn has the best in class payment platform for retail and they have a flagship solution called SpotOn Restaurant, where they combine marketing software and payments all in one. They serve everyone from larger chains like Dairy Queen and Subway to small mom and pop restaurants. To learn more, go to spot on.com This episode is brought to you by Rise25. We help b2b businesses to get ROI clients, referrals strategic partners through done for you podcast. If you have a b2b business and want to build great relationships with clients, referral partners and thought leaders in your space. There’s no better way to do it than through podcasts and content marketing. To learn more, go to Rise25media.com or email us at [email protected] Richard Weil is the principal and owner of National Restaurant Consultants and leads a nationwide food service and hospitality team of professionals. He has over 38 years of executive level management experience and has been associated with the food service and hospitality industry for over 40 years. He is the past chairman of the Colorado Restaurant Association and an industry leading professional with hands on experience at all levels. Richard, thank you so much for joining me today. How are you?
Richard Weil 1:31
I’m great. And yourself. I’m doing well.
Chad Franzen 1:34
I’m doing great, too. Thank you so much. Hey, so prior, we’ll get into National Restaurant Consultants in just a bit. But prior to National Restaurant Consultants, tell me about some of your experience in the restaurant industry.
Richard Weil 1:47
Okay, sure. So I owned and operated a pizza restaurant chain for about 11 years, called Nick unreleased pizza, it’s still around. And myself and some partners, we ran it we opened a total of 134 restaurants over about an eight year period and successful doing that and sold the business to some folks up in Salem, Oregon about 1112 years ago. Prior to that I was involved in around foodservice hospitality industry and supply chain for over 20 years. And so now for the last nine years, I’ve been doing the restaurant consulting. So that’s over 40 years if you would in the C suite environment of foodservice and hospitality industry. And so I’ve seen everything from if you would full service fine dining to fast food fast casual, we’ve been involved with pretty much everything in between as well.
Chad Franzen 2:44
What is it about the restaurant industry that has been and is particularly appealing to you?
Richard Weil 2:50
Well, I think part of the chat is that every day is different. That’s what makes it exciting still for me, is that we still see you we don’t see the same customers every day. We don’t have the same product mix. Every day, things are changing, things are moving. Now, of course the last almost two years, it’s been a little overwhelming as far as the changes that we’ve seen the pivots that we’ve had to make and continue to have to make because of the pandemic but we’re an industry of resilience. I think that’s another thing that I love about our industry. We’re an industry of resilience. We’re an industry of optimism. We’re an industry that figures things out. We we really like the word hospitality. It’s in our logo, National Restaurant Consultants, the pineapple is part of our logo, which the pineapple is the universal symbol for hospitality. So we believe in that we live and breathe it every day so that those are the things that we really still enjoy about the industry. You mentioned
Chad Franzen 3:51
that you were in charge of Nick and Willie’s I used to live near and lick and Willie’s and I love Nick and Willie’s? How did that kind of evolve under your leadership?
Richard Weil 4:00
So Nick and Emily’s was started over 20 some odd almost 30 years ago, excuse me, by a couple guys in Boulder. And we and my partner and I bought the original Nick and Willie’s guys out in 2001. About four months before 911 In fact, and with the whole process, oh hold belief that we would go out and franchise and they can release because we love that we love the concept. And we did. And we went out in franchising as I said, we opened up 134 restaurants. So my experience along with my business partner, we understood not only supply chain, but we understood processes. And we grew the business and then later I brought on a different partnership group out of Canada. And then, you know, we basically sold the business off CLB 12 years ago coming up.
Chad Franzen 4:49
I think that one in Boulder was probably the one that I used to live close to. How did National Restaurant Consultants then come about?