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

Science of Service is a business podcast hosted by MarginEdge, with 20 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

MarginEdge hosts Science of Service, a business show with 20 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #19

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

  Apr 21, 202639 minS0

  <p>Marketing is essential to any successful hospitality business—but for many operators, it can feel like a constant cycle of activity without clear results.</p><p>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.</p><p>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.</p><p>Together...

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  Episode #18

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

  Apr 7, 202635 minS0

  <p>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.</p><p>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.</p><p>Trish and Rachel explore the areas operators most commonly overlook—from the t...

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  Episode #17

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

  Mar 24, 202635 minS0

  <p>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.</p><p><br></p><p>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.</p><p><br></p><p>Together, Rachel and Raffi explore how hospitality operators can ch...

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  Episode #16

  Scaling Through a Culinary Lens: Consistency, Guardrails & Brand Discipline with Michael Sanfilippo

  Mar 10, 202637 minS0

  <p>Growth doesn’t just test your ambition. It tests your systems.</p><p>In this episode of Science of Service, we sit down with Michael Sanfilippo—MarginEdge’s Chef in Residence and former Brand Chef and Head of Innovation at Cava—to explore what scaling really looks like through a culinary lens.</p><p>Michael’s career spans hotel kitchens, fine dining, and high-growth fast casual brands. And while the environments changed, one principle stayed constant: consistency is built, not hoped for. From notebooks and muscle memory to recipe cards and gold standards, Michael shares how instinct evolves into infrastruc...

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  Episode #15

  Growing Can’t Wait Part 2: The Four F’s of growth with Gina Cavendish

  Feb 24, 202634 minS0

  <p>Before you can grow your business, you first have to understand the ins and outs of your operation, and who you are as a leader. </p><p><br></p><p>In this episode of Science of Service, we bring you the second part of our conversation with Gina Cavendish, MarginEdge’s CFO in Residence and a hospitality finance expert. In Part one (which you should go back and listen to if you haven't already), Gina talked at length about the importance of timing while trying to grow a business. In this episode, she takes a step back, and discusses all...

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