How does a four-generation family business grow from a small fish market into a high-volume restaurant serving more than 30,000 shrimp trays every week? In this episode of CHOMP, we visit San Pedro Fish Market to explore the family history, food, operations, and business strategy behind one of Southern California's well-known seafood destinations. Mike, owner and CEO of San Pedro Fish Market, takes us through the story of how his family built the business, starting with a small fish market in the 1950s and eventually developing it into a large-scale restaurant operation. Inside the restaurant, we get a closer look at how San Pedro Fish Market manages the complexity of serving thousands of customers while maintaining consistency and quality, including: - How four generations helped build the family business - How San Pedro Fish Market evolved from a fish market into a restaurant - How the team prepares more than 30,000 shrimp trays every week - How the kitchen is designed to handle high-volume production - How inventory and perishable seafood are managed - How the commissary and restaurant locations work together - How the business standardized seasoning and food preparation across locations - How technology has improved inventory and operational management - How the family adapted during the pandemic with delivery platforms - How storytelling and branding helped reshape the company's identity - Why continuous innovation has been central to the family's success - How the business is preparing for future locations and continued growth Mike also shares the lessons he learned from working in banking, insurance, and other businesses, and how those experiences helped him look at the restaurant from a broader business perspective. From family ownership and restaurant operations to technology, customer experience, innovation, and long-term planning, this episode takes you inside the systems and ideas behind San Pedro Fish Market. The story also explores what it takes to turn a family-run restaurant into a more professional family enterprise while keeping the traditions and customer relationships that made the business successful. CHOMP features real restaurants and real operators sharing practical insights from inside the industry. #SanPedroFishMarket #seafoodrestaurant #restaurantbusiness #restaurantoperations #chomp #restaurantassociation #restaurantowners #familybusiness #restaurantmanagement #restaurantindustry #foodbusiness #restaurantgrowth #restaurantleadership #seafoodbusiness #businessinnovation About Restaurant Association Restaurant Association is an independent global organization representing restaurant owners and focused on improving business outcomes. It is not affiliated with, sponsored by, or endorsed by any other national, state, provincial, or local restaurant association. Membership is completely free. Just sign up on the official website to access valuable resources, including weekly restaurant hacks, tips, tutorials, strategies, and secrets. As a member, you'll also gain access to exclusive shows, eLearning courses, webinars, and operations templates designed to elevate your restaurant's performance. Restaurant Association Resources Website: https://restaurantassociation.com Free Membership: https://restaurantassociation.com/v2/unified/signup Shows: https://restaurantassociation.com/shows Operations Templates: https://restaurantassociation.com/resources/templates

A restaurant P&L statement reveals sales, expenses, and profits, helping owners manage costs, improve margins, and plan finances more effectively.

RaceTrac has appointed Jill Pemberton as chief financial officer, succeeding Karla Ahlert, who moves into the newly created role of chief administrative officer.

Learn practical ways to reduce labour costs through smarter scheduling, forecasting, productivity, cross-training, automation, overtime control, and performance monitoring strategies.

What does it take to build a health-focused Mexican-Mediterranean fusion restaurant and scale it to multiple locations without spending money on advertising? In this episode of CHOMP, we visit Fresh Off the Boat in Santa Ana, California, to get an inside look at how this unique fast-casual concept operates, from its fresh scratch kitchen to its high-margin revenue streams and operational efficiency. We sit down with founder and co-owner Ramsey to explore how the concept was developed alongside business partner Mo, what makes their Mexican-Mediterranean flavor profiles so unique, and how the team delivers high quality across multiple locations. The episode also takes a closer look at the business behind the restaurant, including: - How to scale a multi-location restaurant concept relying entirely on organic word-of-mouth marketing - How adding retail signature sauces, subscription meal preps, and patio event rentals creates multiple revenue streams - How managing specialized multi-vendor sourcing ensures quality across seafood, meat, produce, and ethnic ingredients - How kitchen display systems (KDS), digital menu boards, and online ordering streamline kitchen workflow - How boots-on-the-ground leadership, positive culture, and internal promotion drive staff retention - How operational practices like oil filtration systems and reusable dishware help mitigate rising costs in California You'll also get a look at how Fresh Off the Boat prepares its signature wild-caught Barramundi plate and legendary dairy-free garlic sauce, from the flat top to the finished dish. Whether you're a restaurant owner, operator, culinary entrepreneur, or simply interested in how a unique restaurant concept is built and scaled, this episode offers an inside look at the people, processes, and decisions behind Fresh Off the Boat. #freshofftheboatproblems #freshofftheboat #restaurantbusiness #restaurantoperations #chomp #restaurantassociation CHOMP features real restaurants and real operators sharing practical insights from inside the industry. About Restaurant Association Restaurant Association is an independent global organization representing restaurant owners and focused on improving business outcomes. It is not affiliated with, sponsored by, or endorsed by any other national, state, provincial, or local restaurant association. Membership is completely free. Just sign up on the official website to access valuable resources, including weekly restaurant hacks, tips, tutorials, strategies, and secrets. As a member, you'll also gain access to exclusive shows, eLearning courses, webinars, and operations templates designed to elevate your restaurant's performance. Restaurant Association Resources Website: https://restaurantassociation.com/ Free Membership: https://restaurantassociation.com/v2/unified/signup/ Shows: https://restaurantassociation.com/shows Resources: https://restaurantassociation.com/resources/templates

Blaze Pizza welcomes Tracy Stockard as Chief Marketing Officer, bringing decades of brand and franchise experience to drive strategic growth and guest engagement.