Greg Plummer started at 15 as a dishwasher at Bennigan’s. Today he runs Concord Collective Partners, an airport hospitality company operating 12 restaurants and 13 branded concepts at LAX, with additional locations across Seattle, Ontario, and San Diego.

In this episode, Greg joins Marc Cohen and Rich Sweeney to break down the economics of airport dining at scale: 2 million transactions per year, 8 million pounds of chicken, 550,000 labor hours, and the cost structure that drives a $12 beer and a $58 menu item. He explains why Los Angeles City living wage of roughly $30 per hour, rent that runs about 15% of P&L, and California’s regulatory environment make airports one of the hardest operating contexts in the industry.

Greg also walks through the forming-storming-norming framework he used to rebuild the business from a 95% drop in air traffic during COVID, through the 2025 Los Angeles fires, and into preparation for the 2026 FIFA World Cup, the 2027 Super Bowl, and the 2028 Olympics. He shares concrete numbers from technology pilots at his restaurants: service robots that have logged thousands of miles carrying 340,000 pounds of food and dishes with zero safety incidents, and self-order kiosks that have driven a 30% increase in check average.

Whether you operate one restaurant or a hundred, this conversation offers practical insight on real-time financial visibility, hiring and retention, and why hospitality still runs on people being good to people.