Running a profitable restaurant isn't just about serving great food. It's about building systems, training teams, increasing check averages, and creating memorable guest experiences that keep customers coming back.

In this episode of Inside the Drinks Business, Sid Patel, CEO of Beverage Trade Network and Sommeliers Choice Awards, sits down with Jesse Hiney, General Manager at Roanoke Hospitality, to explore the strategies behind running a successful multi-restaurant hospitality operation in Chicago.

Jesse shares practical insights from decades in the hospitality industry, covering everything from beverage profitability and menu engineering to staff training, SOPs, and the subtle art of upselling without compromising hospitality. He also explains why simple beverage menus often outperform overly complex ones, how the right service culture increases repeat business, and why confidence and product knowledge are the biggest drivers of beverage sales.

Whether you manage a restaurant, hotel, bar, or hospitality business, this conversation is packed with actionable ideas that can help improve guest satisfaction while growing revenue.