In this episode of Back to Basics, Rachael Nemeth sits down with Suzie Tsai, CEO of Bonchon, who brings a rare and refreshing perspective to restaurant leadership, with over 25 years of experience in brand and marketing at companies like Chili’s, On the Border, and Brinker International.

Now leading Bonchon through explosive growth—from 150 to 500 locations—Suzie shares how marketing instincts helped her zero in on what actually separates great restaurants from average ones: execution. And that starts with training.

They delve into how Bonchon utilizes Opus to ensure consistency across its global, multilingual workforce, why community engagement is a make-or-break metric for franchise success, and how training is more than an operational tool—it’s a brand strategy.

This episode explores the overlap between brand integrity, guest experience, and leadership development—and why in Suzie's view, marketers can’t afford to ignore what’s happening inside the four walls of the restaurant.

Chapters

00:00 Introduction to Suzie Tsai and Bonchon
01:50 Rapid Expansion and Challenges in Restaurant Growth
03:38 Understanding Brand Identity and Market Positioning
05:35 Riding the Wave of Korean Culture
09:11 The Importance of Training in Restaurant Success
12:53 Marketing and Customer Experience
15:47 Challenges in the Restaurant Industry
18:23 Building Community and Local Engagement
21:20 Franchisee Empowerment and Operational Flexibility
23:50 Leadership Development and Team Dynamics
27:34 Curiosity vs. Willingness to Learn
31:33 Creating a Culture of Learning and Trust
35:05 Final Thoughts and Lightning Round

About Us
Opus is the hospitality training platform purpose-built for the frontline. Train 100% of your team in 101 languages on the job to quickly get them up the productivity curve. With full visibility across your workforce, you get the frontline business intelligence needed to drive your business.

Have an idea or experience you'd like to share? Keep the conversation going with us on LinkedIn!

In this episode, we sit down with Anthony Fassio, Chief Retail and Operations Officer at Verve Coffee Roasters—a 14-unit third-wave coffee brand based in Santa Cruz, known for its relationships with growers, surf-town roots, and quality-first approach.

Anthony’s specialty is taking craft brands from cult-favorite to national name without losing their “soul”. From Shake Shack to Salt & Straw to now Verve, he’s led the operational growth of beloved brands by building the systems and team development strategies they need to scale.

He shares:

• How Verve is preparing for East Coast expansion
• Why “the checklist” isn’t always just a checklist
• How his early days growing up on a farm shaped his leadership style.

From launching task forces to rolling out training platforms, Anthony offers a practical, people-first approach to operations that’s built to last.

This conversation is a deep dive into what it takes to grow a values-driven business—from identifying sacred elements of a brand to making change stick across regions. Anthony opens up about building trust with founders, what most leaders get wrong during early scale, and why being “number two” is where he thrives most.

Chapters

00:00 Introduction to Anthony Fassio and Verve Coffee Roasters
02:31 Understanding Third Wave Coffee
06:45 Assessing Brand Culture and Team Dynamics
09:34 Balancing Tradition and Evolution in Brand Systems
12:32 The Importance of Task Forces in Brand Development
14:39 Indicators of Readiness for Brand Expansion
16:44 Early Wins in Communication Strategies
19:50 Learning from Misjudgments in Operations
23:08 The Shift in Training Leadership Roles
24:54 The Evolution of Content Creation
25:52 Finding Your Niche in the Food Industry
27:15 The Role of a Number Two
28:35 Building Trust in Teams
31:01 Identifying Builders vs. Optimizers
32:46 The Importance of Passion in Hiring
34:43 Curiosity as a Key Indicator
36:34 Training as a Priority for Growth
40:43 Lightning Round: Quickfire Questions

About Us
Opus is the hospitality training platform purpose-built for the frontline. Train 100% of your team in 101 languages on the job to quickly get them up the productivity curve. With full visibility across your workforce, you get the frontline business intelligence needed to drive your business.

Have an idea or experience you'd like to share? Keep the conversation going with us on LinkedIn!

In this episode of Back to Basics, we sit down with Aaron Noveshen, Founder and CEO of Starbird Chicken, and one of the leading innovators in fast casual dining.

Aaron shares how Starbird is rethinking people development in one of the most competitive hiring markets—from building an internal leadership pipeline, to implementing transparent pay bands, to offering unique education and ownership opportunities for team members.

With a career that spans founding The Culinary Edge and co-founding Pacific Catch and World Wrapps, Aaron brings a rare blend of culinary creativity and operational excellence to the conversation.

Chapters
00:00 The Journey of Aaron Noveshen
04:46 Innovating People Development in Restaurants
09:37 Attracting and Retaining Talent
13:13 Transparency and Economic Mobility
18:45 The Role of Technology in Modern Restaurants
23:10 Investing in People Development
26:37 Lessons from Early Career Experiences

About Us
Opus is the hospitality training platform purpose-built for the frontline. Train 100% of your team in 101 languages on the job to quickly get them up the productivity curve. With full visibility across your workforce, you get the frontline business intelligence needed to drive your business.

Have an idea or experience you'd like to share? Keep the conversation going with us on LinkedIn!