Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
FexingoLucas 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 ... more
| Publishes | Daily | Episodes | 40 | Founded | 20 days ago |
|---|---|---|---|---|---|
| Number of Listeners | Category | Business | |||
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Latest Episodes
Lucas and Luna drill into the most underappreciated role in a restaurant kitchen: the dishwasher. They break down the real cost of hiring, retaining, and replacing dishwashers in a full-service restaurant. Using a concrete case—a busy 80-seat Italian... more
Lucas and Luna dig into the financial realties behind the 'farm-to-table' ethos. Using the case of a Denver bistro, they break down the real cost difference between local produce and Sysco deliveries, why local sourcing actually reduces food waste in... more
Episode 38 of Restaurant Business with Fexingo dives into the economics of group purchasing organizations (GPOs) in the restaurant industry. Lucas and Luna explore how independent operators are banding together to negotiate better prices on everythin... more
Pop-up restaurants have exploded in popularity, but what's the actual business case? Lucas and Luna break down the numbers behind a specific case: the sold-out three-week residency by Chef Maria Santos at a Brooklyn pizza joint that did $140,000 in i... more
Lucas and Luna explore the surprising economics of the restaurant breakfast daypart in 2026. With dinner traffic flat and lunch fragmented, operators are rediscovering morning meals as a high-margin, low-labor-cost opportunity. They break down real n... more
Lucas and Luna dig into the surprisingly brutal economics of restaurant health inspection scores. They explore why a single B grade can cost a restaurant 30 percent of its revenue overnight, how platforms like Yelp and Google have weaponized inspecti... more
Lucas and Luna dig into the economics of restaurant reservation platforms — specifically the shift from flat monthly fees to per-cover pricing. Using OpenTable and Resy as case studies, they break down how a 25-cent per-diner fee can cost a 150-seat ... more
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how restaurant menu design directly impacts customer spending and profit margins. Lucas breaks down the psychology behind menu layout—eye-tracking studies, price anchoring, a... more
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Frequently Asked Questions About Restaurant Business
What is Restaurant Business about and what kind of topics does it cover?
Two hosts dissect the financial and operational realities of running restaurants, focusing on margin sheets, P&L line items, and the numbers behind everyday decisions. Across episodes they explore labor costs, food waste, third-party delivery fees, menu engineering, pricing, loyalty, and the economics of scale for independents versus multi-unit groups. The conversation emphasizes practical, data-driven insights over hot takes, with real-world examples and case studies that translate complex finance into actionable strategies for owners, chefs, and operators who want to understand what actually moves the bottom line. A notable strength is translating back-office metrics into clear, implementable steps for improving profitability and sustaina... more
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How many episodes of Restaurant Business are there?
Restaurant Business launched 20 days ago and published 40 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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