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 costs
• Why time studies are a game changer for scheduling
• How kiosks improved both guest experience and operations
• Building plant-based seafood offerings without diluting your brand
• What it really takes to scale sustainably in today’s market

Whether 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 Guests

• Connect with Paul Potvin on LinkedIn
• California Fish Grill on Instagram
• California Fish Grill on Facebook
• California Fish Grill on Twitter
• California Fish Grill on YouTube

Connect with the Show

• Connect with Rich Sweeney on LinkedIn
• Connect with Marc Cohen on LinkedIn
• R365 on Facebook
• R365 on X
• R365 on LinkedIn
• R365 on Instagram

Helpful Links

• Visit California Fish Grill Website
• Visit Restaurant365 Website