What goes into curating the food experience for one of the country’s largest music festivals? With nearly 100 restaurants serving more than 225,000 attendees over a single weekend, the Outside Lands food lineup is about far more than great food. It’s a carefully built reflection of Bay Area dining trends, operational strategy, and brand exposure.

In this episode, we welcome back Tanya Kollar, Food Program Director for Outside Lands, to go behind the scenes of the 2026 festival’s food lineup. We discuss how Tanya selects restaurants, balances legacy institutions with emerging concepts, and helps brands tailor their menus for festival success. From nostalgic staples to global cuisines and exclusive collaborations, Tanya shares how food, hospitality, and business strategy all come together at Outside Lands.

We also explore what restaurants gain from participating beyond direct revenue, including marketing exposure, operational insights, and broader brand visibility. Whether you’re a restaurant owner, operator, or simply fascinated by large-scale food curation, this conversation offers a unique look at how one of the nation’s most influential food festivals is built.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/51.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What stands out after 50 episodes about restaurant deals? From navigating leases and due diligence to understanding timing, financials, and risk, certain themes come up again and again.

We celebrate our 50th episode by each sharing our top three favorite and most impactful conversations from the show. We revisit topics like when to walk away from a deal, the right time to sell, financial discipline, and the importance of working with the right professionals. Along the way, we reflect on the guests and discussions that shaped how we think about restaurant transactions and the value they’ve brought to listeners.

Whether you’re revisiting past episodes or just getting started, these highlights offer a clear picture of the topics that come up most often and why they matter when buying or selling a restaurant.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/50.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What happens when someone with years of restaurant experience buys their first business? You might expect the process to be smoother, but even seasoned operators face challenges when stepping into ownership for the first time.

In this episode, we continue our conversation on what virgin buyers want to know, but with a different perspective. We’re joined by Joshua Rabbie, owner of Benny’s Tacos in Santa Monica, who brings decades of experience across kitchens, front-of-house operations, and multiple restaurant concepts. We talk through his first acquisition and the realities he faced, including what caught him off guard and what he would approach differently today.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/49.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.