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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/

Send us Fan Mail

In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restaurateur should hear.

The conversation dives into Kevin’s unique frameworks like the “Fun and Food” scale, revealing how even decent restaurants can silently fail if they don’t meet minimum customer experience thresholds. He walks listeners through the anatomy of a business plan, explains the SBA lending process, and provides key financial guidelines — such as the 25% down rule — for those looking to fund a dream. Whether you're planning your first restaurant or looking to turn one around, this episode is for you.

Links:
Website: restaurantconsultingservices.com
Phone: 720-363-0164
Facebook: https://www.facebook.com/p/Kevin-Moll-Restaurant-Consulting-Services-Inc-100069358731310/

What You’ll Learn
The “Rule of Thirds” that predicts restaurant failure or success
The 4 most common reasons independent restaurants fail
How to score your restaurant using the “Fun + Food” success framework
Why writing a business plan is critical — even if you're self-funded
How $100K in cash can help secure $400K+ in bank loans
The key differences between SBA loans and traditional bank loans
What banks and lenders actually look for in restaurant owners
How to avoid opening with unrealistic profit margins
Kevin’s strategy for helping clients launch profitable restaurants from day one
The importance of post-launch support, project management, and team alignment

Key Quotes
"The number one reason for restaurant failure is not having a business plan."
— Kevin Moll, on why many owners enter the industry blind.
"A restaurant doesn’t care who owns it—it’s just a tool. If it stops working, fix it or get rid of it."
— On separating emotions from business decisions.
"You don’t have to open a restaurant just because you wrote a business plan. But writing one forces you to become informed."
— Emphasizing the value of planning beyond funding.
"If your food and fun score doesn't add up to ten, you're closing. The only question is how soon."
— Explaining the ‘Fun + Food’ success framework.

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/

Send us Fan Mail

In this episode of The Bottom Line Podcast, host Naki Soyturk sits down with Arita Matini, co-founder of Sweet Leaf Café — a family-owned fast-casual brand with six thriving locations in the Washington, D.C. metro area.

Arita shares her entrepreneurial journey from studying interior design to opening her first restaurant in McLean, Virginia during the 2009 recession. She reveals how her vision for affordable, healthy, everyday food resonated with her community and how Sweet Leaf has grown to offer breakfast all day, signature sandwiches, salads, grain bowls, and fresh soups.

The conversation covers strategies for growth without heavy marketing, including leveraging catering as a major revenue driver, the importance of relationship-building in B2B sales, adapting location strategy between suburban and office districts, and thriving amid competition from national chains. Arita also reflects on the role of culture, employee retention, and consistent customer experience in Sweet Leaf’s success.

Guest Links
Website: sweetleafcafe.com
Instagram: @sweet_leaf_cafe
Locations: Find a Sweet Leaf Café

Takeaways:

• Starting small and local can lead to strong community loyalty.
• Catering offers high-margin growth potential when paired with personal outreach.
• Consistency in quality, service, and culture is key to competing in a crowded market.
• Adapting location strategy to customer behavior ensures long-term sustainability.
• Strong employee relationships drive customer experience and retention.

Quotes

1. “If you feel like you belong, they don’t ask questions — you just have to fake it till you make it.”
   
   
2. “People don’t want to think; they just want the item to be ready and good at the end.”
   
   
3. “The success of our business is only thanks to … our employees.”
   
   
4. “Catering takes a lot of relationship building — it’s all about trust.”

Chapters
00:00 – Introduction to Arita Matini and Sweet Leaf Café
01:16 – From interior design to launching a restaurant
04:16 – The Menu and Locations
06:48 – Menu evolution and creating signature items
10:42 – Building catering as a revenue driver
15:38 – Location strategy: suburban vs. office areas
18:27 – Competing in D.C.’s crowded fast-casual market
22:13 – The role of culture and employees in success
26:08 – What’s next for Sweet Leaf Café
31:43 – Get ahold of Arita Matini

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/