In this episode of Tipped Off, host Kirk Grogan sits down with Christin Marvin, a seasoned restaurant operator turned consultant with over 20 years of hospitality experience, from working the line at 15 to helping brands scale from 6 to 48 locations.Christin shares her proven framework for sustainable growth, explaining why scaling isn’t just about opening more doors; it’s about defining the right roles, developing your people, and revisiting your org chart every year to stay on track. She also dives into practical ways to cut turnover in half, hire with purpose, and foster cultures that reward performance and well-being.Plus, Christin opens up about her work with CHOW, a nonprofit supporting mental health in hospitality, and what every operator can do to protect their teams and themselves.Whether you’re running one restaurant or fifty, this episode is packed with strategies for scaling smarter, leading better, and keeping your people at the heart of your business.

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