Where can I listen to this podcast?

This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

No, this podcast does not typically feature guests.

Science of Service

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by MarginEdge

5.0(17 reviews)

20 episodes

Updated Daily

Accepts GuestsHas SponsorsLocation 🇺🇸

Podcast Authority

Beta

PoorBased on show quality, social media presence, reviews, charts, and more

Quality38

Social0

YouTube0

Engagement51

Learn more

Podcast Overview

Running a restaurant is no easy feat. Every day brings new challenges, and success takes more than just great food. Science of Service is your guide to navigating the ups and downs of the hospitality management industry, offering real stories, practical advice, and lessons from people who’ve been there. Whether you’re juggling tight margins, managing labor issues, or looking to enhance customer experience, this show is here to help. Each episode features honest and insightful conversations with industry pros, seasoned veterans, and rising stars—sharing what worked, what didn’t, and how they kept going when the odds were against them. We’ll help you answer the questions on your mind: How do you streamline operations across multiple locations? How can you take your independent outlet to the next level? What’s the smartest move for advancing your career? With practical strategies and relatable stories, this series is your playbook for thriving in today’s ever-evolving industry. Join us as we dive deep into the art and science of running a successful restaurant and share tips, tools, and fresh ideas to make running your business just a little easier. About the Host: You probably already know Rachel Stainton for her legendary pot roast that’s the star of any table. Now, get to know her as the host of your favorite podcast all about restaurant operations. She's a restaurant operations storyteller who excels at making the complex and technical engaging and impactful whether it's managing waste, tackling inventory, taming prime costs or harnessing point-of-sale technology. With a passion for food, hospitality management, and delivering an exceptional customer experience, Rachel brings her love for the industry to every episode. About MarginEdge: Science of Service is brought to you by the helpful humans at MarginEdge, a restaurant management system created to help you find creative solutions that can get you out of the back office and back onto the floor. Trusted by thousands of restaurants, our unique restaurant technology helps operators save time and focus on what they do best—creating amazing dining experiences. Listen and hit subscribe to uncover proven strategies and fresh ideas to help your business thrive. And, if you can't get enough of Rachel's insights on our podcast, you can always hear more from her, our team, and valued industry experts offering valuable advice in our newsletter. We'd love for you to join our community, so why not subscribe here today!

Language

🇺🇲

Publishing Since

2/25/2025

Visit Website View on Apple Podcasts RSS Feed

🇺🇸 Charts #3

Outreach generated

Apple 142

Spotify 827

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Podcast Authority

Beta

PoorBased on show quality, social media presence, reviews, charts, and more

Quality38

Social0

YouTube0

Engagement51

Learn more

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excellent

Episode Length

35 minutes

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Every 14 days

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Recent Episodes

April 21, 2026

Better Marketing, Not More Marketing: Driving Profitability in Hospitality with Josh Kopel

Marketing is essential to any successful hospitality business—but for many operators, it can feel like a constant cycle of activity without clear results.In this episode of Science of Service, Rachel is joined by Josh Kopel, a Michelin-awarded restaurateur turned marketing strategist, who now works with operators around the world to help them drive more profitable, predictable growth.Josh’s approach challenges some of the most common assumptions in restaurant marketing. Instead of doing more—more posts, more campaigns, more channels—he focuses on doing less, but with greater precision and intent.Together, Rachel and Josh explore what actually drives results in hospitality marketing: why most operators are investing time in the wrong places, how to optimize the digital touchpoints where decisions are really made, and how improving conversion can unlock significant growth without increasing spend.The conversation dives into practical strategies for increasing customer frequency, creating high-value offers without relying on discounts, and building direct relationships through simple, consistent communication.If you’re doing all the marketing… and still waiting for the bookings to catch up, this episode is well worth a listen.<a href="https://www.marginedge.com/blog/science-of-service-episode-19-driving-profitability-through-hospitality-marketing-with-josh-kopel">Science of Service Blog</a><a href="https://joshkopel.com/">Learn more about Josh Kopel</a>

April 7, 2026

Where Profit Hides: Bookkeeping, Blind Spots & Better Decisions with Trish Fields

For many hospitality operators, the numbers are something you check at the end of the day—or the end of the month—and trust they’re telling the full story. But that snapshot can be misleading.In this episode of Science of Service, Rachel is joined by Trish Fields, owner of Bookkeeping Solutions & Consulting. With years of experience working alongside hospitality operators, Trish specialises in helping businesses get closer to their numbers—uncovering hidden issues, tightening processes, and turning financial data into something genuinely useful.Trish and Rachel explore the areas operators most commonly overlook—from the true cost of third-party delivery and sales tax miscalculations to the risks of relying on surface-level reporting. They dig into why deposits don’t always tell the full story, and how small gaps in visibility can quietly erode margins over time.The conversation also looks at the evolving role of technology and AI in hospitality finance. From speeding up routine tasks to identifying patterns in data, these tools are opening up new opportunities—but its real value takes a little know-how and a lot of human experience.If you’re relying on end-of-month reports, unsure what’s really driving your margins, or simply want to feel more in control of your numbers, this episode offers practical insight into building stronger financial foundations—and making better decisions, faster.<a href="https://www.marginedge.com/blog/science-of-service-episode-18-bookkeeping-blind-spots-better-decisions-with-trish-fields">Science of Service Blog</a> <a href="https://bookkeepingrva.com/">Learn more about Bookkeeping Solutions & Consulting</a>

March 24, 2026

Financial Clarity in Hospitality: Choosing the Right Accounting Model with Raffi Yousefian

Running a hospitality business is about far more than great food, service, or atmosphere. Behind every busy dining room sits a financial engine that determines whether the operation thrives—or slowly drifts off course. In this episode of Science of Service, Rachel speaks with Raffi Yousefian, founder of The Fork CPAs, an accounting and controllership firm dedicated entirely to restaurants and bars. Raffi works with operators across the industry, helping them turn financial data into meaningful insight and practical decisions. Together, Rachel and Raffi explore how hospitality operators can choose the right financial support for their business—whether that’s simple bookkeeping, an outsourced accounting firm, or building an in-house team. The conversation dives into the real value of meaningful financial data: how weekly visibility into prime costs can improve profitability, why industry-specific accounting expertise matters, and how the wrong information can sometimes be worse than having no information at all. From choosing the right accounting structure to understanding the metrics that truly drive performance, this episode offers practical guidance for operators looking to move beyond basic bookkeeping and gain real control over the financial side of their business. If you’re juggling remittances, tax submissions, and the financial mechanics behind your operation, this episode offers a clear perspective on building financial clarity—and using it to move your business forward. <a href="https://www.marginedge.com/blog/science-of-service-episode-17-choosing-the-right-accounting-model-with-raffi-yousefian">Science of Service Blog</a><a href="https://theforkcpas.com/">The Fork CPAs</a>

20 total episodes available

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Frequently asked questions

Have a different question and can't find the answer you're looking for? Reach out to our support team by sending us an email and we'll get back to you as soon as we can.

What is Science of Service?: Running a restaurant is no easy feat. Every day brings new challenges, and success takes more than just great food. Science of Service is your guide to navigating the ups and downs of the hospitality management industry, offering real stories, practical advice, and lessons from people who’ve been there. Whether you’re juggling tight margins, managing labor issues, or looking to enhance customer experience, this show is here to help.

Each episode features honest and insightful conversations with industry pros, seasoned veterans, and rising stars—sharing what worked, what didn’t, and how they kept going when the odds were against them. We’ll help you answer the questions on your mind: How do you streamline operations across multiple locations? How can you take your independent outlet to the next level? What’s the smartest move for advancing your career? With practical strategies and relatable stories, this series is your playbook for thriving in today’s ever-evolving industry.

Join us as we dive deep into the art and science of running a successful restaurant and share tips, tools, and fresh ideas to make running your business just a little easier.

About the Host: You probably already know Rachel Stainton for her legendary pot roast that’s the star of any table. Now, get to know her as the host of your favorite podcast all about restaurant operations. She's a restaurant operations storyteller who excels at making the complex and technical engaging and impactful whether it's managing waste, tackling inventory, taming prime costs or harnessing point-of-sale technology. With a passion for food, hospitality management, and delivering an exceptional customer experience, Rachel brings her love for the industry to every episode.

About MarginEdge: Science of Service is brought to you by the helpful humans at MarginEdge, a restaurant management system created to help you find creative solutions that can get you out of the back office and back onto the floor. Trusted by thousands of restaurants, our unique restaurant technology helps operators save time and focus on what they do best—creating amazing dining experiences.

Listen and hit subscribe to uncover proven strategies and fresh ideas to help your business thrive. And, if you can't get enough of Rachel's insights on our podcast, you can always hear more from her, our team, and valued industry experts offering valuable advice in our newsletter. We'd love for you to join our community, so why not subscribe here today!
How often does this podcast release new episodes?: This podcast updates daily.
Where can I listen to this podcast?: This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: No, this podcast does not typically feature guests.

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