In this episode of Behind the Numbers, we sit down with Paul Potvin, CFO of California Fish Grill, to explore how the West Coast seafood brand scaled from 1 to 58 locations — without losing its culture or control. From AVT food costing and time-based labor studies to kiosks that boost accuracy and a flexible supply chain built for resilience, Paul shares actionable strategies every operator should hear.In this episode:How to use data to optimize food and labor costsWhy time studies are a game changer for schedulingHow kiosks improved both guest experience and operationsBuilding plant-based seafood offerings without diluting your brandWhat it really takes to scale sustainably in today’s marketWhether you’re running one store or fifty, this episode is packed with insights to help you grow smarter.Listen now and learn why behind every great restaurant, there’s a CFO who knows the numbers and the people.Connect with the GuestsConnect with Paul Potvin on LinkedInCalifornia Fish Grill on InstagramCalifornia Fish Grill on FacebookCalifornia Fish Grill on TwitterCalifornia Fish Grill on YouTubeConnect with the ShowConnect with Rich Sweeney on LinkedInConnect with Marc Cohen on LinkedInR365 on FacebookR365 on XR365 on LinkedInR365 on InstagramHelpful LinksVisit California Fish Grill WebsiteVisit Restaurant365 Website

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