Insights / Growth Conversations
Ideas about building more profitable restaurants don’t only happen inside Tempo. We join operators, industry leaders and partners in conversations about what’s changing — and what restaurant leaders should be thinking about next.
Featured conversation · Podcast
A busy dining room can conceal a business whose economics simply do not work. Bruce Nelson joins Michael Schatzberg and Jimmy Frischling to discuss menu pricing, cash flow, POS data, AI analytics and why restaurant operators need to manage profit—not only expenses.
Listen to the conversation (opens in a new tab)All conversations
Interview
Restaurant365's Eric Cox catches up with Bruce Nelson on the Show floor where Bruce first signed up in 2016—from solving an accounting problem to running a fractional CFO practice on the platform, and which of AI or automation will change restaurant operations more.
Watch (opens in a new tab)Speaking
An Innovation Theater panel at the National Restaurant Association Show on AI that does the work inside daily operations—flagging cost leakage, recommending menu actions, optimizing labor—and how to evaluate it like an operator. The recording is available to Show registrants.
View the session (opens in a new tab)Podcast
Twenty years of operating experience, a strong concept and a busy room—and the restaurant still closed in thirteen months. Bruce Nelson walks through what the numbers were saying and the pricing and overhead decisions operators get wrong.
Watch (opens in a new tab)Podcast
How the finance role is shifting from reporting numbers to delivering decisions, why one source of truth matters before you scale, and the food-cost mistake that comes from copying someone else's model.
Watch (opens in a new tab)Podcast
A packed bar can still lose money. Bruce Nelson on the cost most owners skip when they price a menu, why copying a competitor's prices can wreck a margin, and how overhead eats profit without warning.
Listen (opens in a new tab)Interview
Recorded at Restaurant365's Restaurant Transformation Festival in Austin. Bruce Nelson on why hard work alone is the myth, what actually makes a restaurant work, and the mistakes that became the book.
Watch (opens in a new tab)Podcast
Bruce Nelson wanted to be a restaurateur, not a CFO. The restaurant he opened was doomed by its math from day one—and working out why became the foundation of a financial strategy for a profitable restaurant.
Listen (opens in a new tab)Podcast
How the CFO of a multi-unit restaurant group used Restaurant365 to take the reins of the operation—what changed once the accounting, inventory and operating data lived in one place.
Watch (opens in a new tab)Let’s talk growth
If you’re producing something restaurant operators would genuinely learn from, we’re interested.
