25 Years, 8 Stores: Pete Boniface’s Restaurant Systems Playbook

The Bottom Line- Real Stories Behind Restaurants

In this episode of The Bottom Line, host Naki Soyturk sits down with Pete Boniface, co-founder of Yampa Sandwich Company, to dissect what it takes to build and sustain a thriving restaurant business for 25 years. Pete shares the philosophy behind Yampa’s longevity, including how consistency, trust, and people-first leadership fuel everything from team development to customer loyalty.
They dive deep into the practical operations of scaling a restaurant—from digital recipe systems and co-packing for consistency to the economic power of group purchasing organizations (GPOs). Pete also unpacks how Yampa adapted to seasonal markets, rebranded for scalability, and used downturns as opportunities for growth.
Whether you're leading a single store or a growing chain, this episode is filled with real-world strategies for creating systems, reducing chaos, and building a resilient restaurant business.
“The systems create the stability—the people create the legacy.”
Connect with Pete:
Linkedin: https://www.linkedin.com/in/peter-boniface-b011ba15
In this episode of The Bottom Line, host Naki sits down with Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, to unpack the real strategies behind one of Minnesota’s fastest-growing restaurant brands.
Antonio shares his story, from growing up in a family of pizzeria owners to launching multiple concepts for new restaurants. He explains how he modernized the cheesesteak experience, stayed authentic to East Coast roots, and navigated early challenges—including launching Tono just before COVID. What followed was a counterintuitive surge in delivery demand and brand recognition that led to accelerated expansion.
Listeners will learn how Antonio and his co-founder Shaz have built a complementary leadership model, adopted tools like EOS to improve team accountability, and prioritized culture and customer experience to drive repeat business. Antonio also shares thoughts on franchising, working with investors, and how they plan to hit 25–50 units while keeping standards high.
If you're a restaurant operator, aspiring entrepreneur, or anyone interested in brand building and hospitality, this episode is packed with valuable insights.
"If you love it, the quality will follow." — Antonio Gambino
Links:
Website: https://tonomn.com/
IG: @_tonomn
Linkedin: https://www.linkedin.com/in/antonio-gambino-a76064251/
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.

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Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/