Inside the Restaurant Industry

From the outside, owning a restaurant looks like a dream. From the inside, it’s one of the toughest businesses in America.

In this episode of The Off The Menu Podcast, we sit down with John Barker, President and CEO of the Ohio Restaurant & Hospitality Alliance, for an honest look at what it really takes to run a restaurant today.

John breaks down the rising costs, labor challenges, regulatory pressure, and day-to-day decisions that most diners never see—but that determine whether a restaurant survives or shuts its doors. Whether you’re in the industry or just love eating out, this episode pulls back the curtain on the business realities shaping where—and how—we dine.