How this Owner Grew from Caterer to a Multiunit Restaurant

 Who doesn’t love a comeback story? In episode 135 of  “The Restaurant Prosperity Formula” podcast, I sit down with Linda Grace Zadoian, owner of Piccadilly Grace Café & Market in San Marino and South Pasadena, California, to trace her path from middle-market finance to multi-unit operator who rediscovered joy in the business. You’ll hear how she stabilized after inflation shocks, literal wildfires and personal loss — not through heroics, but by embracing leadership, systems, training, accountability and taking action. Expect to learn how this owner grew from caterer to a multiunit restaurant, what changed in her mindset, the specific levers she started pulling, and why community and the right implementer turned overwhelm into momentum.

Why this restaurant podcast episode matters

I’ve coached a lot of operators through tough seasons. Zadoian’s story shows what happens when heart meets operational discipline: you stop being the restaurant’s best prep cook and become the business’s best leader. If you’ve ever felt stuck in the weeds, this conversation is a blueprint for climbing out.

What restaurant owners can expect to learn

• How a mindset shift — from “winging it” to “owning it” — unlocks better decisions.
• What it looks like to move from chaos to calm by installing managers and trusting systems.
• Where community connection fits alongside numbers, budgets and schedules.
• Why choosing the right implementer changes the speed of execution.
• How consistent coaching support turns scary cash-flow weeks into planned weeks.
• What rebranding can do when it’s tied to story, legacy and renewed leadership.

The big takeaways for restaurant owners

• Leadership first, then systems stick. When Zadoian centered herself as the leader, checklists, budgets, labor targets and accountability stopped feeling like “homework” and started feeling like control.

• Numbers are clarity, not criticism. Reading prime cost from the P&L — not an app’s guess — gave her the confidence to cut or add labor on purpose, not by feel.

• The right implementer multiplies you. A capable right-hand person turned ideas into daily execution so Zadoian could coach instead of constantly rescue.

• Community is an operating asset. Genuine outreach sustained sales during crises and powered a rebrand that re-energized guests and team.

• Boundaries protect profitability and people. Saying no to unsustainable schedules and yes to standards made the business healthier and the culture clearer.

• Support reduces fear. Weekly coaching and a peer group reframed problems from “mine alone” to “solvable,” which kept momentum through grief and disruption.

• Joy returns when you step out of the weeds. With systems holding the floor, Zadoian got back to events, music, storytelling and the hospitality that made her open in the first place.

If you’re a hands-on owner who’s exhausted, sitting on thin margins or rebuilding after a hit, this episode will meet you where you are and show what changes first when you decide to lead.

This isn’t theory — it’s a field report. You’ll come away knowing what to focus on next, why it matters in the Restaurant Prosperity Formula, and what shifts when you stop doing everything and start leading on purpose.