FULL COMP · 2026-08-14 · 39 min
What if the thin margins crushing your restaurant aren't the industry's fault at all? Hamed Mazrouei came into restaurants as a total outsider. He built Vivant, the managed network company that keeps thousands of restaurants online, and he refuses to accept the beliefs operators treat as gospel. In this conversation, we get into why the thin margins operators blame on the industry actually come down to volume, why guest retention is the highest-leverage metric almost nobody fixes, and why simplification is the one trait every successful founder shares. If you've been blaming the business for numbers you have the power to change, this one will make you rethink everything you assumed was fixed. That's Hamed Mazrouei. To learn more about Vivant, visit vivantcorp.com . _________________________________________________________ Free 5-Day Restaurant Marketing Masterclass - This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
Other episodes covering the same guests and topics, from across The B2B Podcast Index.
The Bar Owner’s Budget Blueprint: How to Build Predictable ProfitThe Bar Business Podcast · on hospitality industry
AI and other key trends changing hospitality in 2026 with Wouter GeertsMatt Talks Hospitality: Real conversations for innovative hoteliers · on hospitality industry
Fighting Summer Hunger: Hospitality Leaders Feeding Millions through Innovative StrategiesThe Hospitality Hangout · on hospitality industry
Hospitality is Dying - Here's How to Profit From ItIt’s Not You · on Restaurant Success
Inside Azul Fuego: How a Family Rebuilt a Restaurant - and a DreamRadical Hospitality Show · on hospitality industry
Dave Shah & Camilla Caremoli: One Unforgettable Restaurant Beats Twenty75 / 100
Rob Herold: This is the secret to delegation55 / 100
Ryan Volberg: Double Revenue Without New Guests
Adam Weisblatt: How Smaller Restaurants Win
Jon Murray: Get More Profit From Your People