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Top Business Leaders Show

[SpotOn Series] Healing Our Bodies and Planet One Burger at a Time With Ran Nussbacher

[SpotOn Series] Healing Our Bodies and Planet One Burger at a Time With Ran Nussbacher

In this episode of the SpotOn Series, Chad Franzen speaks with Shouk Co-founder and CEO Ran Nussbacher about its innovative, Middle East market-style restaurant and storefront and its 100% plant-based menu. Ran created Shouk in 2014, before the plant-based culinary industry became the trend it is today. He continues to aid the fight against climate change through unique sustainability-minded initiatives like running exclusively on wind-power, delivering environmentally-conscious menu items and supplies, and tree planting programs to close the consumption loop.

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[SpotOn Series] Raising the Bar With Bill Tobin of Tiki’s Grill & Bar

[SpotOn Series] Raising the Bar With Bill Tobin of Tiki’s Grill & Bar

In this episode of the SpotOn Series, Chad Franzen speaks with Bill Tobin, Co-owner and CEO of Tiki’s Grill & Bar and mentor for The Restaurant Leadership 365 podcast, about the busiest independent restaurant in Waikiki. Tiki’s has survived many challenges since opening in 2001, including a complete shutdown in 2020 at the height of the pandemic. Bill uses his experience and savvy to help others in the industry through 2-3 minute podcasts that tackle some of the most common challenges facing restaurateurs.

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[SpotOn Series] From Pennies to Pies With Jim Kaa of Polly’s Pies

[SpotOn Series] From Pennies to Pies With Jim Kaa of Polly’s Pies

In this episode of the SpotOn Series, Chad Franzen speaks with Jim Kaa, CEO and President of Polly’s Pies, about his experiences going from Director of Finance and Accounting for restaurants like Bubba Gump Shrimp Co. and The Veggie Grill, to being CEO and operating all aspects of a restaurant. Jim talks about the unique struggles he’s faced, between Hurricane Katrina, 9/11, and the constantly-changing challenges of the pandemic. You’ll hear how Jim tackles adversity head-on, with innovative adaptations to stay ahead and keep his restaurants successful.

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[SpotOn Series] Entrepreneurship in the Restaurant Industry With Elaina Morris of Ascend Hospitality Group

[SpotOn Series] Entrepreneurship in the Restaurant Industry With Elaina Morris of Ascend Hospitality Group

Join Chad Franzen of Rise25 in today’s episode of the SpotOn Series as he chats with Elaina Morris, Founding Partner, President, and CEO of Ascend Hospitality Group, about achieving entrepreneurial success in the restaurant industry. Elaina shares how Ascend expanded following a major setback, how she launched Ascend and its various brands, and the lessons she learned as a franchisee.

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[SpotOn Series] Modern Restaurant Concepts With Karl Goodhew of BurgerFi

[SpotOn Series] Modern Restaurant Concepts With Karl Goodhew of BurgerFi

In today’s episode of the SpotOn Series, join Chad Franzen of Rise25 as he sits down with Karl Goodhew, Chief Technology Officer at BurgerFi, to talk about innovative restaurant concepts. Karl discusses BurgerFi’s innovative technologies, the importance of innovation in the food service industry, and his transition from retail to restaurants. Tune in!

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Achieving Success Through Hardwork, Determination, and Integrity With Jem Bourouh of Adcubator

Achieving Success Through Hardwork, Determination, and Integrity With Jem Bourouh of Adcubator

In this episode of Top Business Leaders, Jem Bourouh of Adcubator sits down with Chad Franzen to discuss his serial entrepreneurial journey. In this discussion, Jem breaks down what motivated him to not only be an entrepreneur but why he aspired to be a millionaire. In his journey, however, he learned that part of being successful meant surrounding himself with a strong community, being disciplined, and treating everyone with respect.

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[SpotOn Series] Ecological Sustainability in the Restaurant Industry With Michael Oshman of Green Restaurant Association

[SpotOn Series] Ecological Sustainability in the Restaurant Industry With Michael Oshman of Green Restaurant Association

In today’s episode of the SpotOn Series, Chad Franzen talks with Michael Oshman, Founder and CEO of Green Restaurant Association, about how eateries can implement ecological practices. Michael shares the Green Restaurant Association’s mission, how to become a certified green restaurant, and the benefits of sustainability in the food service industry. Stay tuned!

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