What if the reason your margins are tight has nothing to do with efficiency and everything to do with strategy?
Chef Michael White held five simultaneous Michelin stars under the Altamarea Group before co-founding BBianco Hospitality Group with hospitality attorney Bruce Bronster in 2020. Together, they run a restaurant company that deliberately prices below the competition and still gets guests back three and four times a week because of it.
In this conversation, we get into why their three C’s, cuisine, consistency, and conviviality, are the real operating system behind a loyal guest base, how volume answers margin problems that efficiency never can, and why knowing your lane inside a close partnership is the thing that keeps the business from falling apart.
If you’re still chasing 20% margins and losing guests in the process, this one lands where it counts.
That’s Chef Michael White and Bruce Bronster. To learn more about BBianco Hospitality Group, visit bbiancohospitality.com.
The Playbook Takeaways
- Volume answers margin problems that efficiency never can. BBianco deliberately prices below the competition and wins because guests come back three and four times a week.
- The three C’s are the operating system. Cuisine, consistency, and conviviality — not discounts — are what build a loyal guest base.
- Know your lane inside a close partnership. White runs the cuisine, Bronster runs the business — clear lanes are what keep the company from falling apart.
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About the Author: Josh Kopel is a Michelin-awarded restaurateur, restaurant consultant, and host of the Full Comp podcast — the voice of the restaurant industry. He has helped hundreds of restaurant owners build profitable, scalable businesses. Explore free restaurant resources →
