Restaurant Leadership Podcast: Overcome Burnout, Embrace Freedom, and Drive Growth
Welcome to the Restaurant Leadership Podcast, the show that teaches you how to overcome burnout, embrace freedom, and drive growth
Your host, Christin Marvin, of Solutions by Christin.
With over two decades of extensive experience in hospitality leadership, Christin Marvin has successfully managed a diverse range of concepts, encompassing fine dining and high-volume brunch.
She has now established her own coaching and consulting firm, collaborating with organizations to accelerate internal leadership development to increase retention and thrive.
Each week, Christin brings you content and conversation to make you a more effective leader.
This includes tips, tricks and REAL stories from REAL people that have inspired her-discussing their successes, challenges and personal transformation.
This podcast is a community of support to inspire YOU on YOUR unique leadership journey.
This podcast will help you answer the following questions:
1. How do I increase my confidence?
2. How do I accelerate my leadership?
3. How do I lower my stress as a leader?
4. How do I prevent burnout?
5. How do I improve my mental health?
So join the conversation and listen in each week on spotify and apple podcasts and follow Christin on LinkedIn.
Voice Over, Mixing and Mastering Credits:
L. Connor Voice - LConnorvoice@gmail.com
Artwork by Solstice Photography, Tucson, AZ.
https://solsticephotography70.pixieset.com/
Episodes
100 episodes
100: Unlock Thriving Restaurant Excellence
Milestones matter when they sharpen your focus. As we hit 100 episodes, Christin welcomes chef Britt Rescigno of Fiama in Sun Valley, a TV chef turned mountain-town restaurateur who pairs sexy, high-end Italian with a culture built ...
•
40:55
99: The Secret to Scaling Successfully
Growth shouldn’t feel like white-knuckling your way to the next lease. We break down a simple, durable framework—people, process, and profit—that helps restaurant owners scale without losing control. Together with Eric C...
•
1:16:26
98: From Burnout to Abundance: How Self-Hospitality Transforms Restaurant Leadership
A revolution is brewing in hospitality leadership, and it begins with a radical notion: your most sacred guest is you. This powerful conversation with transformational coach Mike Messeroff introduces the concept of "self-hospitality" - ...
•
42:29
97: Unlock Tech Success Now: Seth Rankin's Playbook
Finding the right technology partner for your restaurant shouldn't feel like a blind date gone wrong, yet for many operators, that's exactly what it becomes. Seth Rankin, with 20 years of experience at OpenTable and a passion for gr...
•
32:07
96: From Pay-What-You-Can to Farm-to-Table: How Two Denver Organizations Are Using Food as a Force for Social Change
What happens when food becomes more than sustenance—when it transforms into a vehicle for social change? In Denver's vibrant culinary landscape, two organizations have been quietly revolutionizing how we think about restaurants, com...
•
21:05
95: Master Culinary Success Now: Top Time-Saving Tips
Imagine having the power to reclaim your time in the chaotic world of professional kitchens. That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That ...
•
39:12
94: How to Boost Guest Retention for Massive Growth
Restaurant owners, are you struggling to maintain steady growth despite your marketing efforts? The answer might be simpler than you think. In this eye-opening episode, Ewan Thompson, Chief Performance Optimizer for Hospitality Benc...
•
43:24
93: The Smart Restaurant Playbook: Using Tech Without Losing Hospitality - EdTalks 2025
Are you struggling to balance technology and hospitality in your restaurant? You're not alone. This eye-opening speech from this year's EdTalks reveals how the right mindset toward restaurant technology can transform your operations...
•
17:26
92: The Number One Chicken Sandwich in Chicago: Joe Fontana's Journey from Failed Meatball Concept to Fast-Casual Empire
Joe Fontana, founder of Fry the Coop, is redefining what it means to build a fast-casual chicken empire with heart. From his Chicago-based restaurants, Joe shares the unexpected journey that took him from a failed meatball concept to creating w...
•
37:16
91: Restaurant Growth Strategy: Building a Multi-Unit Bakery Empire Through Self-Improvement and Smart Expansion
Ever wondered what happens when a corporate executive trades the boardroom for the bakery kitchen? Neman Popov's story of launching Roggenart European Bakery, Bistro & Cafe offers a masterclass in entrepreneurial perseverance an...
•
33:42
90: Do You Know Your Business Well Enough to Change It? Leadership Lessons from Restaurant Technologies
"Do you know your business well enough to change it?" In an era of economic uncertainty, this thought-provoking inquiry challenges all leaders to deeply understand their operations before attempting transformation.Ever wondered what happ...
•
46:57
89: The Retention Secret No One Talks About: A Restaurant Leadership Coaching Session
What if the secret to reducing restaurant employee turnover wasn't about higher wages or better perks, but instead about how you show up as a leader? In this compelling coaching session, I work with Emily, a restaurant COO navigatin...
•
45:23
88: Overcoming Imposter Syndrome in Restaurant Leadership
Ever felt like you're faking it despite working incredibly hard to get where you are? This deeply personal coaching conversation with Nokkie Lipsey, Director of Operations at the Olive and Finch Collective, explores the challenging terrain of i...
•
41:41
87: Think Like an Investor: How a Denver Restaurant Owner Creates Profitable Concepts in a Challenging Market
Ever wonder what happens when you shift from thinking like a chef to thinking like an investor? Kevin Morrison, owner of Fish N Beer and Tacos Tequila Whiskey in Denver, Colorado, shares his remarkable journey and the mindset shift that transfo...
•
48:29
86: How to Turn Slow Restaurant Nights Into Revenue-Driving Opportunities
Every restaurant faces the challenge of slow nights—but what separates the average from the exceptional is how leaders respond. In this powerful coaching conversation, we sit down with Andrew Roy, General Manager at Mahogany Prime Steakhouse in...
•
37:58
85: From Comfort Zone to Growth Zone: Tackling Restaurant Sales with Consistency and Strategy
What happens when a successful restaurant operator with stellar operations faces the uncomfortable challenge of driving sales growth? Jesse Hanson, Area Manager for Crust Pizza Company in Texas, bravely steps into the coaching spotlight to tack...
•
39:48
84: How to Successfully Navigate the Gap from Restaurant Operator to Owner
The gap between restaurant operator and owner is vast, profound, and often misunderstood—something Austin Carson describes as the difference between "having a puppy and having a kid." In this candid conversation, the co-owner of Res...
•
46:52
83: Lead Without Losing Yourself: The Boundary Every Restaurant Owner Needs
What happens when a restaurant owner's identity becomes completely consumed by their business? In this intimate coaching session, Christin Marvin works with Heather Morrison, co-owner of Restaurant Olivia in Denver, to addres...
•
31:46
82: How to Create Convenience Without Sacrificing Hospitality
What happens when convenience collides with hospitality? In this episode, industry expert Chris Tripoli breaks down how restaurants can deliver fast, efficient service without losing the human touch.In a market where speed and e...
•
38:15
81: 9 Hidden Risks That Could Sink Your Restaurant (And How to Avoid Them)
What does it really take to make a restaurant successful in today’s challenging market? Giles from Blue Pan Pizza pulls back the curtain on the hidden risks that can make or break a restaurant before it even opens.Most restaurateurs focu...
•
56:34
80: People Over Process: The Leadership Shift That Changed Everything
The gap between chaotic success and sustainable excellence often comes down to one thing: intentional leadership.In this episode, Brett Russell, Director of Operations at Golden Mill, shares how he transformed a high-volume food hall by ...
•
53:30
79: Why Non-Alcoholic Options Are The Future of Dining
Curious about how restaurants can effectively implement NA beverage programs?Join us for a transformative conversation as Dana Bonelli, a veteran in the wine and spirits industry, unveils the evolution of inclusivity in the non-al...
•
51:53
78: How to Attract and Retain Gen Z Talent in the Food Industry
Struggling to hire and keep Gen Z employees? You’re not alone. This generation thinks differently about work—and if you’re not adapting, you’re losing talent.Hiring and retaining Gen Z employees is one of the biggest challenges facing re...
•
36:04
77: Unlock the Secrets to Becoming a Clear and Confident Leader in Restaurants
Have you ever wondered how mastering transparent communication and purposeful leadership can transform your team’s productivity and morale? In this episode, I, break down the essential skills that separate great restaurant managers ...
•
14:42
76: Unlock Your Leadership Potential: Define Your Leadership Style & Build a Stronger Team
Great leadership isn’t just about managing—it’s about defining how you lead and aligning your actions with your values. In this special episode, recorded live on LinkedIn, we’re diving into the essential steps to clarify...
•
38:07