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Scaling Restaurants & Systems: Real-World Lessons with Greg Provance
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In this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two units, and how mastering the basics (not chasing the next shiny object) is the path to scale and profit.
From installing real systems, to leveraging third-party platforms for actual guest acquisition (not just delivery), to why financial fundamentals beat fancy trends every time—this is the unfiltered, practical roadmap for independent operators who want more than just survival.
Greg Provance’s Links:
- Greg’s LinkedIn
- gphospitalitypartners.com
What You’ll Learn
- Why most restaurant owners struggle to scale, and what actually makes the difference
- The hidden skill gaps (and why “doing it all” keeps you stuck)
- How to use systems (without drowning in binderware)
- Data, inventory, and why most “small” mistakes kill profit
- Third-party delivery: why it’s more than just a necessary evil (and how to actually win
- with it)
- Guest acquisition, loyalty, and real-world marketing (with numbers)
- Why you need to master the basics before chasing shiny new tech
00:00 – Introduction & Greg’s Background
03:30 – Lessons from Fine Dining, Fast Casual, and Consulting
07:15 – Why Most Restaurants Stay Small
10:30 – Skill Gaps, System Gaps, and The Cost of Doing It All
14:00 – Business Fundamentals: The Missing Piece
18:30 – Systems vs. Flexibility: Getting It Right
22:45 – Data, SOPs, and Inventory Management
26:00 – Building Culture and Brand Loyalty
29:00 – The Truth About Restaurant Marketing
32:00 – Third-Party Delivery: Friend or Foe?
36:15 – Turning Delivery Into Profit and Guest Loyalty
40:30 – Real-Life Turnarounds and Revenue Growth
44:00 – Key Takeaways: Mastering the Basics
47:00 – Greg’s Advice to Operators
48:30 – Connect with Greg Provance
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/
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