Webinar/Podcast
Build a Restaurant That Runs Without You
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If things fall apart the moment you leave the building, your restaurant isn’t running on systems or leadership—it’s running on you. This session is built for owners and operators who are tired of being the glue holding everything together and want their teams to execute consistently without compromising quality, culture, or the guest experience.
We’ll dig into how owners unintentionally become the system—and exactly how to replace constant oversight with clear standards, simple processes, and leaders who can actually lead. You’ll learn how to get out of the weeds, cut down decision fatigue, and create accountability that holds up when you’re not there—so the operation keeps moving whether you’re on-site or not.
This is a practical conversation based on what works in real restaurants, not theory or fluff. You’ll leave with clear next steps you can put into action immediately.
What You Will Learn:
- Pinpoint where you’re the bottleneck (and what to stop owning)
- Use systems to make performance consistent across shifts
- Build a plan to hand out responsibilities with standards and follow-through
About the Presenter:
Chip Romp
Senior Director, Workforce Development
Chip Romp is a seasoned hospitality leader with over 30 years of experience in training, operations, and workforce development. Currently overseeing content and production at RestaurantOwner.com, he has played a key role in shaping the industry through his work with the National Restaurant Association, where he helped develop the Hospitality Competency Model and five registered apprenticeship pathways. A certified ServSafe instructor and master trainer for both the NRA and CHART, Chip has trained professionals across the U.S. Military, State Workforce Departments, and has overseen the training operations for major restaurant brands, including Ovation Brand and Fazoli’s.
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