Gravy-powered rocket ship. 12x EBITDA.

His dad made him write a P&L for his lemonade stand, even though Brandon Coleman III couldn't pronounce the word "quarters" yet.

Same kid. Forty years later. Now he's leading major brands.

Another story that shaped his leadership style: Early in his career, he walked into a restaurant and ordered his own promotion. His server looks at him and says: "I wouldn't do that." He waited until the rush died down. Pulled her aside. Asked her why. She told him everything. It's a moment that he never forgot. When you actually listen to your servers, managers, and guests, magic happens.

At Cotton Patch Café, Brandon did the unthinkable - lowered prices, increased portions and increased wages! People thought he was nuts! Guess what? It worked, driving 12x EBITDA!

Ironically, the best ideas are often not found in the boardroom. They're found at the front line!

“That’s a really good question…” when I hear this during my podcast, it really brings me joy and reminds me why I LOVE doing these!

Kelli Valade, President and CEO of Women's Foodservice Forum, and I go off-script on this one. That’s when the magic happens, and what comes out of those moments is what makes it worth your time to watch and listen in!

A few things you’ll walk away with:

🎙️ Why most people don’t lack ambition… they lack awareness of what’s possible for them

🎙️ Why asking “where do you want to be in 5 years?” isn’t helpful

🎙️ What it actually takes to build confidence in someone (hint: it doesn’t start with them)

🎙️ The hidden costs leaders miss because they aren’t visible on the P&L

🎙️ Where we got innovation right… and where we didn’t

🎙️ Why “being seen” might be the most underutilized leadership tool right now

If you lead people, develop talent, or just want to think a little differently about what leadership actually requires today… this episode is worth a listen!

There’s a misconception that restaurant brands are built by big ideas, big campaigns, or the next big menu innovation.

But the truth is much simpler and much harder. Restaurants don’t succeed because of one big home-run moment. They succeed because of thousands of tiny ones.

In this episode of The Business of Joy, Lisa Miller sits down with Robin Blanchette, Founder and CEO of Norton Creative, to explore what really drives restaurant growth. Robin shares why brands can “die by a thousand cuts” or be built by thousands of touch points, and how the smallest decisions, like menu design, guest experience, messaging, and leadership, can quietly transform a business.

She reflects on the early jobs that shaped her leadership, the hardest moment of her career during COVID, and what it truly means to show up for people, whether you’re leading a team, serving a guest, or advising a brand.

In this episode, we discuss:

• Why the menu is the most powerful marketing tool in a restaurant

• The hidden role great consultants play behind the scenes

• The balance between art and science in restaurant marketing (shoutout Melissa)

• Why “showing up” might be the most underrated leadership skill

Great businesses, like great relationships, aren’t built all at once. They’re built one joyful moment at a time!