The Bottom Line- Real Stories Behind Restaurants
The Bottom Line- Real Stories Behind Restaurants
Podcast Description
The Bottom Line: The Real Stories Behind Restaurants is a straight-to-the-point, 20-30 minute podcast where restaurant operators and industry leaders share their biggest wins and toughest challenges. Each episode dives into real, unfiltered stories about what it takes to run a successful restaurant, from scaling operations to overcoming financial struggles. Whether it’s a breakthrough strategy or a hard-earned lesson, this podcast gives listeners actionable insights they can apply to their own businesses. It’s about the reality of the restaurant industry—not just the highlights, but the hard work behind the success.
Podcast Insights
Content Themes
The podcast centers around the realities of running a restaurant, covering themes like operational challenges, scaling strategies, financial management, and customer experience. Episode examples include discussions on innovative concepts like modern cheesesteaks, lessons learned during the pandemic, and the importance of maintaining quality and culture amidst rapid growth.
The Bottom Line: The Real Stories Behind Restaurants is a straight-to-the-point, 50 minute podcast where restaurant operators and industry leaders share their biggest wins and toughest challenges. Each episode dives into real, unfiltered stories about what it takes to run a successful restaurant, from scaling operations to overcoming financial struggles. Whether it’s a breakthrough strategy or a hard-earned lesson, this podcast gives listeners actionable insights they can apply to their own businesses. It’s about the reality of the restaurant industry—not just the highlights, but the hard work behind the success.
In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma.
Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest industry shifts, from changes in food options to inflation-driven pricing, and discusses the wide array of menu options available in the pizza industry.
Beyond running restaurants, Mike discusses his book Unsliced: How to Stay Whole in the Pizza Industry and his consulting work, where he guides owners toward financial clarity, stronger vendor partnerships, and employee empowerment. His advice is practical, direct, and rooted in lived experience.
Mike is the president of the World Pizza Championship and a Guinness world record holder.
Mike owns Andolini's Pizzeria, named one of the ”Top 10 Pizzerias in America” based on reviews by TripAdvisor, CNN, Buzzfeed, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019.
Mike is a Guinness Book world record holder and a writer for Pizza Today.
He is also the author of “Unsliced” an Amazon #1 Best Seller.
Guest Info:
🌐 Website: slice.com
📸 Instagram: @mikebausch
Restaurant Locations: andopizza.com
What You’ll Learn
Common problems facing pizza entrepreneurs
Why systems and standards are the backbone of great restaurants
How to turn criticism into operational excellence
Opportunities and products unique to the pizza industry
Marketing tips for independent restaurant owners
The real ROI of treating your staff like professionals
Mike’s lessons on humility, leadership, and personal growth
Quotes
”Every pizza we make is a commercial. It’s our brand in a box.”
”Leadership is owning your L’s and still moving forward.”
”Systems don't kill creativity — they create freedom.”
”It’s not just pizza, it’s hospitality in dough form.”
Chapters
00:00 – Meet Mike Bausch
02:14 – Tulsa Style Pizza
03:48 – Training The Next Gen of Pizza Businesses
08:03 – Why Systems Create Freedom
13:27 – Your Staff Doesn't Want To Suck
15:30 – Changes in the Industry Over the Years
19:08 – When to Increase Prices
23:03 – Unique Products in the Pizza Industry
29:40 – Common Problems in the Pizza Industry
34:59 – From Owner to Thought Leader
38:11 – What is a System?
48:08 – How To Connect with Mike
Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.
Have a question or need a professional opinion? Reach out!
Web: https://consultingaccross.com
Get a Free Profitability Audit
Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/
Disclaimer
This podcast’s information is provided for general reference and was obtained from publicly accessible sources. The Podcast Collaborative neither produces nor verifies the content, accuracy, or suitability of this podcast. Views and opinions belong solely to the podcast creators and guests.
For a complete disclaimer, please see our Full Disclaimer on the archive page. The Podcast Collaborative bears no responsibility for the podcast’s themes, language, or overall content. Listener discretion is advised. Read our Terms of Use and Privacy Policy for more details.