Restaurant Owners Uncorked podcast

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Restaurant Owners Uncorked

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Episode 588: The Reality of Restaurant Ownership: Challenges and Triumphs w/ Jon Darby, Darby's American Cantina 41:59

vor 12 Tagen41:59

41:59

Summary In this episode of the Restaurant Owners Uncorked podcast, Will interviews Jon Darby, owner of Darby's American Cantina. They discuss John's journey into the restaurant industry, the challenges of managing a restaurant, the impact of minimum wage laws, and the evolving trends in alcohol consumption. Jon shares insights on the importance of community support among restaurant owners and the realities of running a restaurant in today's economy, especially post-COVID. The conversation also touches on family dynamics within the business and the technological advancements that have changed the industry. Takeaways Jon started in hospitality while working at Capitol Records. He transitioned to running a restaurant after helping his mother. Leases are crucial; longer terms provide stability. The restaurant industry requires constant adaptation to trends. Minimum wage increases impact pricing and profitability. Post-COVID challenges have reshaped the restaurant landscape. Alcohol sales trends are shifting towards higher-end spirits. Community support among restaurant owners is vital. Technology has transformed scheduling and operations in restaurants. Family involvement adds a personal touch to the business.…

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Episode 587: The Quiet Strength of Great Hospitality Leadership - Simon Harris,Blau & Associates 12:17

vor 20 Tagen12:17

12:17

Wil reads an incredible article by Simon Harris.

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Episode 586: Revolutionizing Restaurant Bookkeeping with Fixe: Ryan Handel, Founder 48:05

vor 27 Tagen48:05

48:05

Summary In this episode of the Restaurant Owners Uncorked podcast, Wil interviews Ryan Handel, founder of Fixe, a bookkeeping service tailored for the restaurant industry. Ryan shares his journey from working in restaurants to founding his own, and ultimately creating Fixe to streamline bookkeeping for restaurant owners. The conversation covers the challenges of bookkeeping, customer acquisition strategies, and the competitive landscape of restaurant accounting software. Ryan emphasizes the importance of technology in simplifying financial management for restaurants and discusses his vision for the future of Fixe. Wil and Ryan explore the challenges faced by the restaurant industry, particularly regarding labor costs and the need for reliable financial reporting. The discussion also highlights the significance of building strong relationships within the franchise space and the necessity of providing exceptional customer care and authenticity in service. Takeaways Ryan founded Fixe in 2019 to address bookkeeping challenges in restaurants. He believes bookkeeping should be affordable and efficient. Ryan's first restaurant venture was a fast-casual concept called Simple Things. COVID-19 impacted his restaurant business, leading to the creation of Fixe. Fixe targets small to medium-sized restaurants for its services. The company offers month-to-month agreements to clients. Ryan emphasizes the importance of partnerships with CPAs and restaurant consultants. Fix integrates with QuickBooks Online to enhance its services. The company aims to keep clients on QuickBooks as long as possible before transitioning to larger systems. Ryan views QuickBooks as the iPhone of accounting, with Fixe as an app that enhances its functionality. From 2019 to 2023, we bootstrapped to 150 locations. Raised a seed round in 2023 with New York Angels. Now preparing for a series A round later this year. Hiring the right team is crucial for growth. Sales strategies include inbound demos and partnerships. The restaurant industry is struggling with rising labor costs. Building relationships with franchisees is essential. Customer care and authenticity set businesses apart. The importance of understanding restaurant owners' needs. Navigating challenges requires patience and industry knowledge.…

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Episode 585: Exploring the Art of Distilling with Chand Harlow of Wonderbird Spirits 55:06

vor 5 weeks55:06

55:06

Summary In this episode, Wil speaks with Chand Harlow, co-creator and owner of Wonderbird Spirits, a distillery in Mississippi. They discuss Chand's journey from finance to the world of hospitality and distilling, emphasizing the importance of a grain to glass philosophy. Chand shares insights into the unique process of crafting gin using Jasmine rice, the challenges of starting a distillery, and the blend of art and science in creating high-quality spirits. In this conversation, the speakers delve into the intricate process of producing rice-based gin, discussing the unique methods and ingredients involved. They explore the challenges of funding and growing a distillery business, particularly during the COVID-19 pandemic. The conversation also highlights the competitive landscape of the spirits market and the importance of building a strong brand identity to educate consumers about their unique product. The speakers share insights on marketing strategies, distribution challenges, and the evolving preferences of consumers in the alcohol industry. Takeaways Chand Harlow's background in hospitality stems from his parents' love for entertaining. He transitioned from finance to distilling to pursue his passion for food and beverage. Wonderbird Spirits was founded in 2017, focusing on grain to glass production. The distillery uses Jasmine rice from a local Mississippi farm for its gin. Chand emphasizes the importance of controlling the entire distillation process. Grain to glass means producing alcohol from raw ingredients to finished product. Most distilleries use neutral grain spirits rather than producing their own alcohol. Chand's approach combines both art and science in crafting spirits. The entrepreneurial journey involves trial and error and learning from mistakes. Chand's unique gin is one of the few rice-based gins in the world. Rice-based gin production is more complex and costly than corn-based. Koji kin is essential for creating umami flavors in gin. The distillation process involves multiple stages to achieve desired alcohol content. Individual botanical distillation enhances flavor quality in gin. COVID-19 presented unique challenges for new alcohol brands. Hand sanitizer production became a temporary pivot during the pandemic. Expanding the distillery was necessary for meeting growing demand. Brand ambassadors play a crucial role in market education. Navigating state regulations is complex for alcohol distribution. Awards and recognition help validate the quality of the product.…

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Episode 584: Legacy and Community: Greg Dulan, Owner, Dulan's on Crenshaw 53:56

vor 6 weeks53:56

53:56

Summary In this episode of Restaurant Owners Uncorked, Wil interviews Greg Dulan, owner of Dulan's on Crenshaw, celebrating 50 years in business. They discuss the importance of family legacy in hospitality, the challenges faced in the restaurant industry, and innovative strategies for revenue generation. Greg shares insights on building authentic customer relationships and navigating the evolving landscape of delivery services, emphasizing the significance of community connection and the spirit of entrepreneurship. He reflects on the evolution of the Crenshaw community, sharing personal experiences of its decline and current renaissance. They discuss the importance of lifelong learning, the significance of soul food in their culinary heritage, and the role of comfort food during challenging times. Greg emphasizes the value of building a strong team in the restaurant industry, highlighting the challenges and opportunities in hiring, especially for those seeking second chances. The conversation concludes with a focus on the restaurant industry's commitment to community support and the importance of providing opportunities for growth and development. Takeaways Dulan's on Crenshaw has been a family business for 50 years. The founder instilled values of hard work and entrepreneurship. Restaurants play a crucial role in community support during crises. Authentic customer interaction enhances the dining experience. Challenges in the restaurant industry include rising costs and wage inflation. Diversifying revenue streams is essential for sustainability. Building relationships with customers fosters loyalty and repeat business. Delivery services can be beneficial when approached strategically. Community connections are vital for business growth. The restaurant industry is about creating meaningful experiences. Crenshaw has experienced significant changes over the years, from decline to renaissance. Lifelong learning through podcasts and seminars is essential for personal growth. Soul food represents a deep cultural heritage and personal connection. Comfort food plays a vital role in providing solace during tough times. Building a strong team is crucial for restaurant success, especially in challenging times. The restaurant industry offers first opportunities and second chances for many individuals. Community support is a fundamental aspect of the restaurant industry. Restaurants can thrive by focusing on comfort food and hospitality. Training young employees in basic skills is essential for their development. The restaurant industry is a melting pot of diverse backgrounds and experiences.…

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Episode 583: The Heart of Hospitality: Authentic Connections - Simon Harris, Blau & Associates 57:55

vor 7 weeks57:55

57:55

Summary In this conversation, Simon Harris shares his extensive experience in the hospitality industry, discussing the importance of genuine connections in dining experiences. He reflects on the evolution of hospitality, emphasizing the need for authentic interactions over scripted service. The discussion also touches on the impact of technology and nostalgia in shaping customer experiences, advocating for a return to the core values of hospitality that prioritize making guests feel valued and connected. Wil and Simon delve into the importance of cultivating a strong culture within the hospitality industry, emphasizing the need for genuine connections and community. They discuss the challenges faced in finding dedicated workers, especially post-COVID, and the impact of technology on the industry. The essence of hospitality is explored through the concept of phylloxenia, highlighting the selfless nature of true hospitality. The speakers also touch on the future of the industry, the role of independent establishments, and the importance of creating meaningful experiences for both staff and guests. Takeaways The hospitality industry has evolved, but the core values remain important. Authentic connections with guests are crucial for memorable dining experiences. Nostalgia plays a role in how we perceive hospitality today. Technology should enhance, not replace, human interactions in dining. The focus on celebrity chefs has overshadowed the importance of service. Great experiences come from genuine engagement, not scripted interactions. Building a community around a restaurant fosters loyalty and repeat business. Retention of staff is as important as customer retention in hospitality. The essence of hospitality is making people feel special and valued. Looking back at past practices can inform better future strategies in hospitality. A strong culture is essential for hospitality success. Genuine hospitality comes from selflessness, not monetary motivation. Finding dedicated workers is increasingly challenging post-COVID. The gig economy has drawn talent away from traditional hospitality roles. Community connection is vital for the future of hospitality. Phylloxenia embodies the spirit of hospitality as a love for strangers. Independent restaurants are thriving by providing unique experiences. Technology should enhance, not replace, human connection in hospitality. Injecting purpose into hospitality work can attract younger generations. The hospitality industry plays a crucial role in community support during crises.…

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Episode 582: What a Long Strange Trip It's Been: Justin Cucci, Chef & Founder, Edible Eats 55:27

vor 8 weeks55:27

55:27

Summary In this episode of the Restaurant Owners Uncorked podcast, Wil chats with Justin Cucci, a seasoned restaurateur from Denver. They discuss Justin's early experiences in hospitality, the importance of passion in the industry, and the distinction between hospitality and service. Justin shares insights on implementing an Employee Stock Ownership Plan (ESOP) in his restaurant group, highlighting its benefits for employee engagement and business sustainability. The conversation also touches on the current challenges facing the restaurant industry, including rising costs, labor shortages, and the impact of technology. Justin emphasizes the collaborative spirit among Denver restaurateurs and the resilience of the industry in the face of adversity. In this conversation, the speakers explore the profound impact of food on community and individual well-being, emphasizing the responsibility of restaurateurs to provide access to healthy food. They discuss innovative dining concepts like 'stealth health' that prioritize delicious yet nutritious meals. The dialogue shifts to personal dietary experiences, including the keto diet, and the importance of adapting to health needs as one ages. Music, particularly the Grateful Dead, is highlighted as a source of inspiration and philosophy in life and business. The speakers also reflect on the challenges faced in the restaurant industry, advocating for a positive mindset and the value of constructive criticism as a means of growth. Takeaways Justin grew up in a hospitality family, which shaped his career. Passion is essential for success in the restaurant industry. Hospitality is about making people feel welcome, not just providing service. An ESOP allows employees to have ownership and share in profits. The restaurant industry is facing significant challenges, including rising costs and labor shortages. Collaboration among restaurant owners is crucial for navigating challenges. The importance of community and local support for restaurants cannot be overstated. Technology can enhance efficiency but should not replace authentic hospitality. The restaurant industry is resilient and adaptive, often stepping up in times of crisis. Long-term commitment is necessary for success in the restaurant business. Don't underestimate the value of restaurants in a community. Food has a healing power that brings people together. Restaurateurs have a responsibility to provide healthy food access. 'Stealth health' allows for delicious yet nutritious dining options. Dietary choices can evolve with personal health needs. Music can influence creativity and business philosophy. Leadership can be informed by storytelling and character development. Challenges in the restaurant industry require a positive mindset. Constructive criticism is essential for growth and improvement. Embracing challenges can lead to resilience and innovation.…

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Episode 581: From Corporate to Entrepreneur: Jeff Galletly, Chairman and CEO, Brooklyn Dumpling Shop 1:05:05

vor 8 weeks1:05:05

1:05:05

Summary In this episode of Restaurant Owners Uncorked, host Wil Brawley speaks with Jeff Galletly, CEO of Brooklyn Dumpling Shop, about his extensive journey in the hospitality industry. Jeff shares insights from his corporate background at PepsiCo and Restaurant Brands International, his transition to entrepreneurship, and the rapid growth of Brooklyn Dumpling Shop. The conversation delves into the importance of hospitality in the restaurant business, the balance between technology and human interaction, and the current trends in consumer spending. Jeff emphasizes the significance of providing value and quality to customers while navigating the challenges of the restaurant industry. Jeff and Wil discuss the intricacies of leadership, brand integrity, and the entrepreneurial journey. They explore influential books that have shaped their perspectives, the challenges of maintaining brand identity during growth, and the importance of self-care for sustainable leadership. The dialogue emphasizes the need for resilience in the face of challenges and the significance of making thoughtful decisions in business. Takeaways Jeff Galletly transitioned from corporate roles to entrepreneurship. Brooklyn Dumpling Shop has doubled in size rapidly. Hospitality remains a crucial aspect of the restaurant experience. Technology should enhance, not replace human interaction. Consumer confidence is currently declining in the restaurant industry. Franchising offers significant growth opportunities for operators. The brand focuses on quality and value for customers. Feedback from guests is essential for improving service. Real estate challenges are mitigated by flexible footprints. Networking with industry peers is vital for growth and learning. Influential books like 'Know What Matters' shape leadership. Focusing on core values prevents distraction from opportunities. Maintaining brand integrity is crucial for long-term success. Entrepreneurship requires prioritization and team cohesion. Burning the boats symbolizes commitment to growth. Self-care is essential for effective leadership. Resilience is key in navigating business challenges. Decision-making impacts the trajectory of a business. Learning from challenges fosters personal and professional growth. Community and support systems are vital for entrepreneurs.…

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Episode 580: Empathy in Action: The True Meaning of Hospitality with Michael DePaolo, Square Roots Collective 39:15

vor 9 weeks39:15

39:15

Summary In this conversation, Wil and Michael DePaolo explore the essence of hospitality, emphasizing the importance of empathy, connection, and community impact. Michael shares his personal journey in the hospitality industry, from washing dishes to running a nonprofit hospitality vertical. They discuss the challenges faced by the restaurant industry, especially post-COVID, and the lessons learned from working at Union Square Hospitality Group. Wil and Michael delve into the complexities of restaurant ownership, the vital role of restaurants in fostering community, and the cultural nuances of hospitality across different regions. Michael shares personal experiences and insights gained from working in various cities, including New York, Atlanta, and New Orleans, highlighting the importance of empathy.. The discussion emphasizes that success in the restaurant business is not solely about profit but about creating meaningful connections and providing a positive environment for both staff and customers. Takeaways Hospitality is rooted in empathy and connection with people. Making guests feel welcome is the core of hospitality. Successful hospitality requires a genuine love for the industry. Community impact is a vital aspect of hospitality work. Hiring for cultural fit is more important than skills. Treating staff well leads to better customer service. Lessons from Union Square emphasize respect for coworkers. Southern hospitality offers unique insights into guest relations. The hospitality industry should be treated as a profession. The podcast journey deepened the speaker's respect for restaurant ownership. Empathy and a servant's heart are crucial in hospitality. Restaurants play a vital role in community socialization post-COVID. Independent restaurants are essential to the identity of cities. Cultural differences significantly affect staff motivation and guest interaction. Atlanta's food scene has evolved and improved over the years. New Orleans offers a unique education in cocktail crafting. Success in the restaurant industry can be achieved without compromising staff welfare. Building a positive work culture leads to financial stability. Following industry leaders can inspire better practices in hospitality.…

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Episode 579: Twenty Years of Billy Bricks: A Family Business Journey with Billy Bricks CEO Ric Gruber 51:14

vor 10 weeks51:14

51:14

Summary In this episode of the Restaurant Owners Uncorked podcast, Wil talks with Rick Gruber, CEO of Billy Bricks Restaurant Group. Ric hares insights into the pizza industry, the challenges of running a family business, and the impact of online reviews on restaurants. He discusses the unique styles of pizza offered at Billy Bricks, the evolution of the business over 20 years, and the importance of community in their restaurant experience. The conversation also touches on the changing landscape of restaurant reviews, particularly the decline of Yelp's influence and the rise of Google reviews. In this conversation, the speakers delve into the intricacies of building a successful business in the hospitality industry, emphasizing the importance of team loyalty, trust, and a competitive edge. They discuss strategic growth plans, the role of PR in enhancing brand visibility, and the significance of storytelling in connecting with customers. The dialogue highlights the challenges and triumphs of navigating the business landscape, particularly in the context of a family-owned enterprise. Takeaways Ric Gruber is the CEO of Billy Bricks Restaurant Group. Billy Bricks offers unique styles of pizza, including Neapolitan and Chicago thin crust. Chicago style pizza is often misunderstood by outsiders. Yelp's influence on restaurant reviews is declining. Google reviews are seen as more authentic than Yelp. The restaurant industry has evolved significantly over the past 20 years. COVID-19 changed the business model for many restaurants, including Billy Bricks. Rick started working in the family business during college and law school. The importance of community character in restaurant locations. The competitive spirit from sports translates into business ownership. Building trust within the team is essential for success. Team loyalty is often rooted in shared values and beliefs. Emotional resilience is crucial in a competitive environment. A healthy amount of insecurity can drive motivation. Learning from failures can ignite a passion for improvement. Transitioning from a star player to a coach is vital for growth. Strategic expansion requires a focus on efficiency and profitability. PR plays a significant role in shaping brand perception. Storytelling is key to engaging customers and building loyalty. A strong business foundation prepares for future opportunities.…

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Episode 578: Building a Franchise Empire: Premium Loaves' Marc Largent and Jerome Hranka Aim for 300 Jimmy John's Locations by 2030 53:43

vor 11 weeks53:43

53:43

Summary In this episode of the Restaurant Owners Uncorked podcast, Wil interviews Jerome and Marc, the owners of Premium Loavess, the second largest Jimmy John's franchisee. They discuss their early experiences in hospitality, the unique culture of Jimmy John's, the challenges of scaling a business while maintaining that culture, and their journey to ownership. The conversation also covers acquisition strategies, financing transactions, and the importance of training and execution in the restaurant industry. In this conversation, the speakers discuss their ambitious growth plans for their franchise business, aiming for 300 locations by 2030. They emphasize the importance of aligning new brand opportunities with their core values and the challenges of maintaining work-life balance while managing rapid growth. The discussion also touches on the need for strategic planning, learning from past experiences, and adapting to changing consumer habits, particularly with the introduction of new menu items like toasted sandwiches. Takeaways Mark started working at Jimmy John's at 16 years old. Jerome's first job was as a dishwasher in a local restaurant. The culture at Jimmy John's emphasizes fun and customer service. Maintaining company culture is challenging during growth. Marc became an operating partner at 22 years old. The group has grown from 20 to 89 locations in three years. They focus on acquiring stores from retiring franchisees. Financing includes bank loans and seller notes. Training is a key focus for their business success. The restaurant industry is evolving and requires adaptability. Setting clear, ambitious goals is crucial for growth. Aligning new brands with core values is essential. Learning from past experiences helps in future planning. Work-life balance is challenging in fast-paced environments. Adapting to consumer trends is vital for success. Strategic expansion requires careful market analysis. Maintaining a startup culture can motivate teams. Innovations in the menu can attract new customers. Leadership involves navigating chaos effectively. Building a strong team is key to sustainable growth.…

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Episode 577: Lessons from the Trenches: Chef Brandon Sharp, Chapel Hill, NC 53:14

vor 11 weeks53:14

53:14

Summary Brandon and Wil discuss the intricacies of the restaurant industry, focusing on the challenges faced by aspiring restaurant owners, the importance of financial planning, and the role of hospitality in ensuring success. They delve into the concept behind 'The Industry Standard,' a platform aimed at sharing valuable insights and strategies for navigating the complexities of running a restaurant. The discussion also covers the significance of capitalization, the realities of raising funds, and the lessons learned from experience in the field. In this conversation, the speakers delve into the intricacies of financing restaurants, the importance of hospitality, and the challenges faced in the industry. They discuss various funding options, including SBA loans and equity investments, and emphasize the need for creativity in structuring deals. The conversation also highlights the essence of hospitality, focusing on making guests feel valued and appreciated. Additionally, they explore the mindset of overcoming obstacles and the significance of community in fostering a thriving restaurant culture. The discussion wraps up with insights into the podcast 'The Industry Standard,' which aims to provide valuable resources and knowledge for those in the restaurant business. Takeaways The restaurant industry requires a deep understanding of various business aspects. Hospitality is crucial; service often outweighs food quality in guest satisfaction. Under capitalization is a common pitfall for new restaurant owners. Financial literacy is essential for managing a restaurant's operations. Creating a welcoming environment is key to customer retention. Planning for unexpected expenses is vital for financial stability. Investing in quality equipment can ease financial burdens. Networking with investors can provide necessary funding for new ventures. Transparency in sharing knowledge can empower the next generation of chefs. Understanding the importance of working capital can prevent business failure. SBA loans can be a viable option for restaurant financing. It's essential to shop around for the best loan terms. Equity investors expect returns through profit distributions. Payback timelines for investors can vary significantly. Creative deal structuring can benefit both owners and investors. Hospitality is about making guests feel welcomed and valued. Food quality is only part of the dining experience. Active listening and presence are crucial in service. Overcoming challenges can lead to growth and opportunity. Community support is vital for the success of local restaurants.…

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Episode 576: The Future of Hospitality: AI + Human Connection, Cameron Long, Virnika 1:01:10

vor 13 weeks1:01:10

1:01:10

Summary In this episode of Restaurant Owners Uncorked, host Wil Brawley speaks with Cameron Long, co-founder of Virnika, about the challenges faced by restaurant owners, particularly regarding labor issues. They discuss how Virnika aims to leverage AI technology to improve operational efficiency in restaurants, allowing staff to focus on high-value tasks. The conversation also touches on the importance of understanding the hospitality industry from the inside and how technology can enhance, rather than replace, human interaction in customer service. Cameron shares his journey in the hospitality sector and the motivations behind starting Vernika, emphasizing the need for tools that empower restaurant owners to compete effectively in a challenging market. In this conversation, the speakers discuss the transformative impact of AI on the restaurant industry, particularly in enhancing customer service and streamlining operations. They explore the shift from traditional dining experiences to off-premise dining, the challenges faced by startups in the tech space, and the realities of entrepreneurship. The discussion also highlights the importance of understanding customer needs and the potential of AI to improve restaurant efficiency and profitability. Takeaways Virnika was founded to address labor issues in restaurants. AI can automate tedious tasks, freeing staff for valuable work. Understanding restaurant operations is crucial for tech solutions. Voice AI is becoming essential for customer interactions. The hospitality industry requires a balance of tech and human touch. Cameron's background in hospitality informs Virnika's approach. Operational efficiency is key for small restaurant owners. Gen Z prefers voice communication over traditional methods. Virnika's AI learns from past interactions to improve service. The name Virnika reflects the importance of comprehension in communication. AI can enhance the dining experience by streamlining orders. Consumers are increasingly choosing convenience over experience in dining. AI can learn from customer interactions to improve service. Startups face significant challenges, including funding and self-doubt. The fear of AI taking jobs is a common concern among restaurateurs. Entrepreneurship is a difficult journey filled with risks and uncertainties. Understanding the restaurant industry's unique challenges is crucial for tech solutions. The ideal customer for AI solutions is one that relies heavily on off-premise orders. Building relationships and networking are key to acquiring customers in the restaurant industry. The restaurant industry is evolving, and technology is essential for survival.…

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Episode 575: Unlocking Restaurant Profitability: Fred Langley, CEO, Restaurant Systems Pro 58:01

vor 14 weeks58:01

58:01

Summary In this episode of the Restaurant Owners Uncorked podcast, Will interviews Fred Langley, CEO of Restaurant Systems Pro. They discuss the challenges faced by restaurant owners, the importance of profitability, and the role of effective management systems in achieving success. Fred shares his journey from being a restaurant owner to helping others improve their operations through innovative software solutions. The conversation also touches on the significance of customer service, budgeting, and the development of a new point of sale system tailored for the restaurant industry. In this conversation, the speakers discuss the challenges and strategies of operating in the competitive restaurant industry, focusing on the importance of community, understanding payment processing, and the significance of building strong client relationships. They emphasize the need for transparency in pricing and the value of supporting fellow restaurateurs. The discussion also highlights the importance of hope and encouragement for those in the industry, advocating for a servant's heart approach to business. Takeaways Schedulefly offers simple web-based restaurant employee scheduling software. Fred Langley emphasizes the importance of understanding variable expenses in restaurants. The average client of Restaurant Systems Pro has been with them for over 11 years. Setting clear financial goals is crucial for restaurant success. Many restaurant owners operate without a clear understanding of their financials. Implementing systems can lead to significant profit increases. Customer service is a key differentiator in the restaurant software industry. Innovative accounting solutions can streamline restaurant operations. The new POS system aims to reduce hidden fees for restaurant owners. Building long-term relationships with clients is essential for success. Acquiring existing systems can enhance service offerings. Competing in a crowded market requires exceptional customer support. Understanding interchange fees is crucial for transparency. Building strong client relationships is key to growth. The restaurant industry thrives on community and collaboration. Hope and encouragement are vital for restaurateurs. Transparency in pricing fosters trust with clients. A servant's heart approach leads to business success. Navigating challenges requires focus and attention to detail. Investing in people creates a supportive work environment.…

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Episode 574: Building a Brand Through Community: David Stuck, CEO, Tin Kitchen 56:32

vor 14 weeks56:32

56:32

Summary In this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley interviews David Stuck, owner of Tin Kitchen, who shares his unique journey in the hospitality industry. David discusses his early experiences, the importance of customer service, and the challenges he faced while starting his food truck business. He emphasizes the significance of community and word-of-mouth marketing in building his brand, as well as the lessons learned in hiring and team management as the business grew. In this conversation, David shares his entrepreneurial journey in the catering industry, detailing the various ventures he explored before finding success in catering. He discusses the importance of trial and error, the focus on high-end wedding catering, and the growth of corporate events. David emphasizes the significance of community collaboration within the culinary scene and addresses the challenges of integrating technology into the catering business. Takeaways David Stuck is the owner of Tin Kitchen, splitting time between Brazil and the US. The importance of customer experience in the hospitality industry cannot be overstated. Word of mouth has been crucial for Tin Kitchen's growth and success. David's journey into hospitality began unexpectedly after a career in retail. Starting a food truck was a strategic move due to lower barriers to entry compared to a restaurant. Community engagement and collaboration with other food trucks helped boost visibility. The transition from serving a few customers to hundreds was a turning point for the business. Hiring talented individuals has been key to the growth of Tin Kitchen. David emphasizes the hard work and challenges behind the glamorous facade of the restaurant industry. Continuous learning and adaptability are essential for success in hospitality. Our path to get to a restaurant was filled with trial and error. Catering became the focus after exploring various business ventures. Winning a cooking competition opened doors for our restaurant. Community collaboration is essential in the culinary scene. We can only handle a limited number of events per day. High-end wedding catering is a significant part of our business. Corporate events are a growing focus for our catering services. Technology integration is a challenge in the catering industry. It's important to do a good job and build trust with clients. The culinary scene in Charlotte has grown significantly over the years.…

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Episode 573: From Valet to Successful Restaurant Chain Owner: Joe Fontana, Owner & Founder, Fry the Coop 1:22:30

vor 16 weeks1:22:30

1:22:30

Summary In this engaging conversation, Joe Fontana, owner of Fry the Coop, shares his journey from working in hospitality as a valet and bartender to opening his own successful restaurant chain specializing in chicken sandwiches. He discusses the importance of finding one's purpose, the role of mentorship, and the challenges of starting a business. Joe emphasizes the significance of marketing and public relations in driving success, as well as the necessity of operational excellence to ensure customer retention. His story is a testament to the power of passion, hard work, and resilience in the restaurant industry. In this conversation, Wil and Joe discuss the realities of restaurant ownership, emphasizing the hard work and dedication required to succeed. They explore the transition from working in the business to working on it, the importance of growth through discomfort, and the audacious goals set for expansion in the Chicago market. The discussion also touches on, the choice between being great versus big, and the critical need for systems and processes as the business scales. Joe discusses the evolution of restaurant operations, focusing on the shift towards online ordering and the integration of AI technology to address labor shortages. He shares insights on the importance of finding passion in work and the benefits of using beef tallow for frying, drawing parallels to the historical practices of McDonald's. The discussion highlights the challenges faced by the restaurant industry and the innovative solutions being implemented to enhance customer experience and food quality. Takeaways Joe's journey in hospitality began at a young age. Mentorship played a crucial role in Joe's career shift. Finding your passion can lead to a fulfilling career. The importance of treating customers with kindness. Marketing creates trial, but operations create sales. Public relations can significantly impact a restaurant's success. Joe's experience highlights the risks of entrepreneurship. Operational excellence is key to customer retention. The restaurant business requires a strong work ethic. Joe's story is a testament to resilience and hard work. Owning a restaurant is an absolute grind. Transitioning from working in the business to on it is crucial. Growth comes through discomfort and challenges. Setting audacious goals can drive business expansion. Choosing to be great instead of big can lead to sustainable success. Focus on a specific market to dominate. Implementing systems and processes is essential for scaling. Monitoring invoices and transactions is critical for financial health. Using technology can streamline operations and improve efficiency. Online ordering is increasingly popular, reducing phone orders. AI technology can help manage labor shortages in restaurants. Younger generations may prefer voice commands over typing. Labor costs necessitate lean staffing in restaurants. Finding passion can transform a person's work ethic. Beef tallow is healthier and tastier than seed oils. McDonald's fries were originally cooked in beef tallow. The shift away from beef tallow has impacted food quality. Educating customers about food quality is essential. Restaurants can thrive by embracing traditional cooking methods.…

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Episode 572: The Importance of Customer Experience: Mykal Zangwill, Franchise Owner, Fuzzy Peach Frozen Yogurt Bar 44:12

vor 16 weeks44:12

44:12

Summary In this conversation, Wil Brawley and Mykal Zangwill discuss the journey of Mykal's family-owned frozen yogurt business, Fuzzy Peach, and the challenges and rewards of working in the hospitality industry. They explore the importance of a positive mindset, the essence of customer experience, and the nuances of managing a self-serve business. Mykal shares insights on hiring staff, the realities of running a frozen yogurt shop, and the significance of community involvement in hospitality. Brawley and Mykal discuss the therapeutic benefits of podcasts, the importance of embracing restaurant technology, and the significance of Google reviews in driving customer traffic. They emphasize the need for simplicity in operations, the creation of positive customer experiences, and the value of building community connections. Mykal shares personal anecdotes about his business and the relationships he fosters with customers, highlighting the impact of proactive customer service and community engagement. Takeaways Michael Zangmel owns two Fuzzy Peach locations in North Carolina. A positive mindset is crucial in hospitality. Overcoming daily challenges is part of the business. Customer experience is key to retaining customers. Hiring for personality over skills can lead to better service. Frozen yogurt business has unique challenges compared to traditional restaurants. Managing costs is essential in a penny business. Community involvement is important for hospitality businesses. Scheduling tools can improve staff management. Family time is a priority for Mykal amidst business responsibilities. Podcasts can serve as a source of therapy for listeners. Embracing technology can alleviate operational challenges in restaurants. Simplicity in operations leads to better employee experiences. Google reviews are crucial for attracting customers, especially in tourist areas. Positive customer experiences can lead to loyal patrons and community connections. Proactive customer service can prevent complaints and negative reviews. Building relationships with customers enhances their experience and loyalty. Staff training should focus on essential skills rather than complex systems. Community engagement is vital for the success of local businesses. Maintaining a positive work environment contributes to employee satisfaction.…

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Episode 571: Innovating Compliance in the Food and Beverage Industry: Cliff Crider, CEO, Stinger Compliance 1:07:44

vor 17 weeks1:07:44

1:07:44

Summary In this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley speaks with Cliff Crider, CEO of Stinger Compliance and co-founder of Truck and Tap. They discuss Cliff's journey from working in fast food at Roy Rogers to becoming a real estate appraiser and eventually transitioning into the restaurant industry. Cliff shares insights on the challenges of running a restaurant, the importance of community engagement, and the creation of Stinger Compliance to help businesses stay legal with age-restricted products. The conversation highlights the resilience and dedication required in the hospitality industry. Crider also discusses the critical importance of compliance in the hospitality industry, particularly regarding alcohol sales. He emphasizes the need for effective policies and procedures to prevent underage sales and the innovative approach his company is taking to streamline the stinging process. The conversation also touches on the challenges of scaling a business in this sector and the balance between serving large clients and supporting local establishments. The two share insights on navigating the complexities of compliance and the importance of community engagement in the hospitality industry. Takeaways Schedulefly simplifies restaurant employee scheduling. Cliff started in hospitality at Roy Rogers. Real estate knowledge helped Cliff in restaurant ownership. Truck and Tap combines food trucks and beer gardens. Community engagement is vital for restaurant success. The Giving Kitchen supports hospitality workers in crisis. Stinger Compliance focuses on legal compliance for age-restricted products. Bartenders must be vigilant about carding customers. The hospitality industry faces numerous challenges daily. Slow and deliberate growth is key to sustainable business. Compliance is crucial for the hospitality industry. Innovative solutions can streamline the stinging process. Establishing clear alcohol policies is essential for staff training. Scaling a business requires careful planning and execution. Community engagement is vital for local businesses. Understanding the nuances of fake IDs can prevent costly mistakes. Regular compliance checks can help maintain standards. Slow and deliberate growth is a sustainable strategy. Technology can enhance compliance efforts in the hospitality sector. Building strong relationships with clients fosters loyalty and trust.…

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Episode 570: Building a Poke Empire: The Pokeworks Story with Peter Yang, Co-founder 45:10

vor 17 weeks45:10

45:10

Summary In this conversation, Peter Yang, co-founder of Pokeworks, shares his journey from growing up in a family restaurant to establishing a successful poke restaurant chain. He discusses the challenges and lessons learned in the hospitality industry, the importance of customer service, and the strategic decisions that led to the birth and growth of Pokeworks. The conversation also delves into the franchising model and the criteria for selecting franchise partners, emphasizing the need for alignment in values and vision. Yang discusses the essential elements of running a successful restaurant business, emphasizing the importance of hard work, core values, and the Aloha spirit. He addresses challenges in labor and training, outlines growth strategies focused on real estate selection, and highlights the significance of understanding customer demographics. He also shares insights on operational excellence, the role of customer reviews, and the support provided to franchisees, all while maintaining a focus on the active lifestyle market fit for his brand. Takeaways Peter Yang's family background in hospitality shaped his career. Hard work and operational excellence are key to success in restaurants. Customer service can transcend language barriers. The poke bowl concept was a response to changing consumer preferences. Franchising was not initially part of the plan for Pokeworks. Effective marketing relies heavily on word of mouth and social media. The importance of a strong franchisee support system. Selecting franchise partners requires alignment in core values. The restaurant industry is a long-term commitment with franchisees. Pokeworks aims to innovate while keeping operational costs low. Understanding that it takes hard work is crucial for success. Core values like attention to detail and positivity are essential. Labor challenges require innovative training solutions. Real estate selection is a key bottleneck for growth. Understanding customer demographics helps in site selection. Operational excellence is vital for customer retention. Customer reviews are a leading indicator of success. Franchisee support is crucial for brand consistency. Active lifestyle markets align well with healthy food offerings. Building a strong franchise network is essential for growth.…

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Restaurant Owners Uncorked

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Episode 569: The Power of Gratitude in Business: Veljko Pavicevic, SAILS Restaurant, Naples, FL 1:13:43

vor 19 weeks1:13:43

1:13:43

Summary In this conversation, Veljko Pavicevic shares his inspiring journey from Montenegro to becoming a successful entrepreneur in the hospitality industry in America. He emphasizes the importance of gratitude, humility, and hard work, as well as the value of community and teamwork. Veljko recounts his experiences at the Ritz Carlton, highlighting the lessons learned about exceptional service and the significance of treating every interaction as part of a legacy. In this conversation, Veljko Pavicevic and Wil Brawley discuss the mindset required for success in the restaurant industry, emphasizing the importance of resilience, leadership, and customer-centric practices. They share personal experiences and insights on overcoming challenges, the significance of writing and scheduling, and the value of building strong teams. The discussion also touches on the lessons learned from early successes and the pitfalls of ego, as well as the importance of community engagement and giving back. The also discuss the intricacies of building relationships in business, the importance of creating a legacy through employee ownership, and the critical role of training and recruitment in developing high-performance teams. They emphasize the need for clarity and focus in business endeavors, as well as the significance of understanding people to foster a successful work environment. The discussion culminates in life lessons about the importance of food and personal fulfillment in the restaurant industry. Takeaways Veljko's journey from Montenegro to America showcases the power of hard work and determination. Gratitude and humility are essential traits for success in business. Running a successful business requires carrying a heavy cross, but it is rewarding. The importance of community and teamwork in achieving success. Experiences at the Ritz Carlton taught Veljko about high-level hospitality. Ego can hinder personal and professional growth. True joy comes from seeing growth in others. Tunnel vision and focus are crucial for seizing opportunities. Behaving as if you already have success is key to achieving it. A legacy is built through every interaction with others. Every interaction must be exceptional to succeed. Manifesting success requires consistent positive thoughts. Writing down goals enhances memory and focus. Scheduling personal time is crucial for productivity. 40 hours a week is just the beginning of work. The U.S. offers unparalleled opportunities for success. Resilience is key; show up despite challenges. Building revenue is harder than buying it. Expertise is more valuable than money in business. Community engagement is essential for business success. Building relationships is key to entering the business world. Creating a legacy involves empowering employees through ownership. Training is essential for developing high-performance teams. Recruiting the right people is more important than just hiring. Understanding people is crucial for business success. Clarity and focus are vital for achieving business goals. Food is a fundamental aspect of the restaurant industry. It's important to want what you like in life. Respect and trust are foundational in team dynamics. A successful business reflects the values and character of its founder.…

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Episode 568: The Journey of a Hospitality Tech Leader: Chrissy Ouelette, Touchpoint Restaurant Solutions 1:38:53

vor 20 weeks1:38:53

1:38:53

Summary In this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley speaks with Chrissy Ouellette, VP of Business Development and Enterprise Sales at Touchpoint. They discuss Chrissy's journey in the hospitality tech industry, the evolution of restaurant technology, and the importance of personal connections in the hospitality sector. The conversation also touches on the challenges of navigating corporate structures, the phenomenon of tech fatigue in the restaurant industry, and the need for tech audits to streamline operations. Chrissy shares insights into Touchpoint's unique approach to restaurant solutions, emphasizing the benefits of having a single vendor for multiple services. In this conversation, Chrissy and Wil discusses the innovations in fast casual dining, the challenges of tech debt in restaurant technology, and the potential impacts of mergers and acquisitions on the restaurant industry.. The discussion also touches on the significance of authenticity in sales and the launch of a new podcast, 'Bite Size and Bossy', aimed at empowering women in the industry. Takeaways Chrissy's journey began at a young age in hospitality. The restaurant industry is evolving with technology. Personal connections enhance customer experiences. Navigating corporate structures can be challenging. Tech fatigue is a real issue in restaurants. Auditing tech vendors can improve profitability. Touchpoint offers a holistic solution for restaurants. The importance of transparency in business relationships. Emerging brands benefit from Touchpoint's services. The fast casual dining space is evolving with innovative tech solutions. Tech debt can hinder growth and efficiency in restaurant tech. Restaurant owners are incredibly resilient despite industry challenges. Building a sustainable business is more important than chasing an exit strategy. Authenticity in sales fosters trust and credibility with clients. Women in the restaurant industry need a platform to share their stories. Balancing work and personal life is a challenge for working moms. The restaurant industry is facing significant regulatory pressures. Successful businesses focus on their strengths and target the right audience.…

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Restaurant Owners Uncorked

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Episode 567: From Immigrant to Entrepreneur: Shahpour Nejad, Founder & CEO of Pizza Guys 46:55

vor 21 weeks46:55

46:55

Summary In this conversation, Shahpour Nejad, the founder and CEO of Pizza Guys, shares his journey from an immigrant student to a successful entrepreneur in the pizza industry. He discusses the challenges and strategies involved in establishing and expanding Pizza Guys, emphasizing the importance of quality, customer interaction, and community engagement. Shahpour also highlights the significance of selecting the right franchisees and maintaining consistency in service and product quality to thrive in a competitive market. In this conversation, Shahpour Nejad discusses the growth and expansion of Pizza Guys, focusing on their strategic plans for entering the Texas market and the importance of location and operator success in the franchise model. He emphasizes the significance of quality control, community engagement, and the challenges faced in the restaurant industry, particularly in California. Nejad also shares insights on franchisee support, financial considerations, and the overall vision for the brand's future. Takeaways Shahpour Nejad's journey from Iran to the pizza industry is inspiring. Quality and customer service are key to success in the pizza business. Understanding local tastes is crucial for product development. Franchising was a pivotal step for Pizza Guys' expansion. Social media plays a significant role in brand awareness. Customer interaction enhances loyalty and satisfaction. Franchisees must be hands-on, especially in the early stages. Community engagement fosters brand loyalty and recognition. Consistency in product quality is essential for repeat business. Successful franchisees share a commitment to quality and customer service. Expansion into Texas is a key focus for Pizza Guys. Operator effectiveness is crucial for franchise success. Franchisees receive comprehensive support and training. Location selection is critical for restaurant success. Economic challenges in California impact operations. Quality of ingredients is prioritized in menu offerings. Community involvement enhances brand loyalty. Franchisees must have financial reserves for stability. SBA loans are becoming more accessible for franchisees. A strong team is essential for sustained business success.…

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Restaurant Owners Uncorked

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Episode 566: The Power of Operational Simplicity: Troy Hooper, CEO, Pepper Lunch 1:11:29

vor 21 weeks1:11:29

1:11:29

Summary In this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley interviews Troy Hooper, CEO of Hot Palate and Pepper Lunch. They discuss Troy's unique background, including his experiences as a master diver and chef, and how these experiences shape his approach to business. The conversation delves into the challenges of the restaurant industry, the importance of remaining calm under pressure, and the growth trajectory of Pepper Lunch as it expands internationally. Troy shares insights on the franchise model, the selection of partners, and the realities of operating a franchise in the hospitality sector. In this conversation, Hooper discusses the intricacies of running a restaurant business, focusing on market dynamics, operational efficiency, real estate challenges, networking within the industry, and the importance of maintaining a work-life balance. He highlights the unique opportunities in various markets, the simplicity of operations that reduce labor costs, and the strategic approach to selecting real estate locations. Brawley also emphasizes the value of networking with industry peers and the significance of hospitality in all business sectors, while sharing his personal strategies for managing time and family life. Takeaways Troy Hooper emphasizes the importance of calmness under pressure in both diving and business. Diving experiences have taught Troy critical thinking and planning skills applicable to business. The restaurant industry requires a strong foundation of systems and processes for success. Troy's journey from culinary school to CEO showcases the importance of diverse experiences. Pepper Lunch is rapidly expanding, with a focus on the U.S. market for future growth. The franchise model at Pepper Lunch requires experienced multi-unit operators for success. Troy believes in a collaborative approach with franchise partners to ensure mutual success. The challenges of international growth include navigating different laws and regulations. Troy's philosophy is to invest in training and support for franchisees to mitigate risks. The selection process for franchise candidates is thorough to ensure long-term success. Running a restaurant varies significantly by location. The DC metro area presents untapped market potential. Operational simplicity leads to lower labor costs. Real estate selection is critical for long-term success. Networking with industry leaders is invaluable. Every business should prioritize hospitality. Time blocking helps manage a busy schedule. Maintaining work-life balance is essential for success. Data-driven decisions enhance market understanding. Franchise opportunities can be streamlined with the right systems.…

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Restaurant Owners Uncorked

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Episode 565: From Restaurant Worker to Entrepreneur: Ross McWaters' Journey 1:16:49

vor 22 weeks1:16:49

1:16:49

Summary In this conversation, Wil Brawley interviews Ross McWaters, the founder of a business news website focused on the restaurant industry in Florida and Georgia. Ross shares his journey from working in restaurants to starting his own business, emphasizing the importance of building relationships with restaurant owners and providing value through his services. The discussion covers the challenges of cold calling, the significance of focus in business growth, the complexities of the restaurant tech landscape, and the realities of restaurant ownership. Ross also touches on funding challenges for new restaurants and the dynamics of franchise relationships. The conversation concludes with a philosophical reflection on the purpose of entrepreneurship, illustrated by the parable of the fisherman and the MBA. Takeaways Ross McWaters has a background in restaurant work and journalism. His business focuses on connecting new restaurants with vendors and sponsors. Building relationships with restaurant owners is crucial for success. Cold calling can be challenging but is often necessary for outreach. Focus and deliberate growth are key to sustainable business development. The restaurant tech landscape is crowded and complex. Restaurant ownership involves many challenges and uncertainties. Funding for new restaurants can be difficult to navigate. Franchise relationships can limit vendor choices for restaurant owners. Building a business for greatness rather than for an exit can lead to more fulfillment.…

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Restaurant Owners Uncorked

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Episode 564: From Immigrant Roots to Restaurant Success: Jay Chung, Owner, Seoul Kitchen 1:15:12

vor 22 weeks1:15:12

1:15:12

Summary In this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley speaks with Jay Chung, a restaurant owner with a rich immigrant background. Jay shares his family's journey from Korea to Ghana and then to the United States, where they established their roots in the restaurant business. The conversation delves into the challenges of restaurant ownership, the importance of finding balance in life, and the impact of COVID-19 on the industry. Jay emphasizes the significance of creating emotional connections with guests, building a strong team culture, and the value of feedback and adaptability in achieving success. He also reflects on the importance of independent restaurants in fostering community and the lessons learned throughout his journey. Takeaways Jay's family background shaped his appreciation for the restaurant business. Cultural transitions can be challenging but rewarding. Finding balance in the restaurant industry is crucial to avoid burnout. COVID-19 forced many restaurants to adapt quickly to survive. Understanding customer demographics is key to success. Creating emotional connections with guests enhances their experience. Building a strong team culture is essential for operational success. Economic challenges require adaptability and resilience. Feedback from customers can lead to significant improvements. Independent restaurants play a vital role in community building.…

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Restaurant Owners Uncorked

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Episode 563: Jeff Brock, Founder and Managing Partner, Hargett Hunter 1:23:32

vor 23 weeks1:23:32

1:23:32

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031. Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we’ve got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.…

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Episode 562: Chris Deferio, Owner, Keys to the Shop 1:43:01

vor 24 weeks1:43:01

1:43:01

Summary In this episode of Restaurant Owners Uncorked, host Wil Brawley speaks with Chris Deferio, founder of Keys to the Shop, about his extensive experience in the coffee industry. They discuss the importance of quality in coffee shops, the role of community, and the challenges of scaling a business responsibly. Chris shares insights on mentorship, the significance of purpose in business, and the growth mindset necessary for success in the hospitality industry. Takeaways Chris Deferio has been in the coffee business for 25 years. Keys to the Shop aims to help coffee shops thrive. Quality in coffee shops goes beyond just the product. Starbucks popularized the concept of coffee as a community space. Scaling should be done with intention and integrity. Financial success often follows a focus on purpose. Mentorship is crucial for young professionals in coffee. A growth mindset is essential for enduring success. Sitting in silence can lead to deeper understanding. Running a coffee shop is more challenging than opening one. Learning through experience is crucial for growth. Podcasting has evolved into a significant engagement tool. Consulting in the coffee industry requires a balance of depth and breadth. Reading habits can influence learning and personal growth. Intentional content consumption leads to better understanding. Technology should enhance, not replace, human connection. Coffee shops face significant challenges in today's market. Simplicity in business practices can lead to better customer experiences. Authenticity is key to building lasting customer relationships. Margins in the coffee industry are tight, requiring strategic thinking. Embrace the imperfections in your business as part of its history. Lean into the flaws and inefficiencies rather than competing with larger corporations. You cannot outsource your passion; it is essential to your business's success. Removing unnecessary elements can often be more beneficial than adding new ones. Embrace the journey of growth and adaptation in your business. Ownership and accountability are crucial for personal and professional growth. Physical and mental well-being significantly impact business success. Simplicity in health and business practices can lead to profound results. Creating meaningful customer experiences is vital for business retention. The current business landscape offers opportunities for those who focus on the basics..…

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Episode 561: Frank Kabatas, Owner and Operator of East Village Pizza, New York, NY 1:07:39

vor 25 weeks1:07:39

1:07:39

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031. Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we’ve got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.…

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Restaurant Owners Uncorked

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Episode 560: Sam G. Ballas and Chef Sammy Gianopoulos, Co-Founders, Sammy's Sliders 1:40:47

vor 26 weeks1:40:47

1:40:47

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031. Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we’ve got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.…

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Restaurant Owners Uncorked

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Episode 559: Daniel DeLeon, President & CEO at Grumpy's Restaurant & Franchise 1:05:28

vor 27 weeks1:05:28

1:05:28

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031. Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we’ve got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.…

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Restaurant Owners Uncorked

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Episode 558: Sam Oches, Group Director, Editorial at Informa's Restaurant & Food Group 1:06:32

vor 28 weeks1:06:32

1:06:32

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031. Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we’ve got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.…

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Restaurant Owners Uncorked

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Episode 557: Jason Morgan, CEO, Original ChopShop 1:00:05

vor 32 weeks1:00:05

1:00:05

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 556: Post-Helene Update on Marshall, N.C. from Restaurant & Bar Owner Shawn Stokes 1:06:00

vor 33 weeks1:06:00

1:06:00

Shawn owns restaurants and bars in Durham, NC. He hauled a trailer full of supplies and a giant street cart up to Marshall a week after Helene to cook hot meals for three days. AMAZING story of what's going on at one of the hardest hit, small N.C. mountain towns. Hint: Americans are incredible at stepping up and helping each other and getting stuff done in a crisis.…

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Restaurant Owners Uncorked

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Episode 555: Chimney Rock, N.C. Restaurant Owner Megan Venuto 24:04

vor 34 weeks24:04

24:04

The Highlands Kitchen + Bar owner, Megan Venuto, Megan is a single mom with four children and her restaurant was her livelihood. It's gone, the river is where the real estate used to be, and she didn't have flood insurance. Here's her godundme: https://www.gofundme.com/f/us-rebuild-our-brand-and-what-we-lost-due-to-this-tragedy…

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Restaurant Owners Uncorked

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Episode 554: Bob Wright, President & CEO, Potbelly Sandwich Works 53:26

vor 34 weeks53:26

53:26

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 553: Steve Palmer, Founder of The Indigo Road Hospitality Group, Co-Founder of Ben's Friends 1:57:12

vor 34 weeks1:57:12

1:57:12

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 552: Dan Reese, President, MilkShake Factory 56:00

vor 35 weeks56:00

56:00

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 551: Full-Service Restaurants Industry Update 9:03

vor 36 weeks9:03

9:03

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 550: Robert St. John, Restaurant Owner, Author, Travel Guide, Founder of Extra Table 1:29:10

vor 37 weeks1:29:10

1:29:10

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 549: George McLaughlin and Amanda Kahalehoe, Vicious Biscuit 1:38:02

vor 38 weeks1:38:02

1:38:02

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.…

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Restaurant Owners Uncorked

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Episode 548: Josh Halpern, CEO, Big Chicken 51:06

vor 39 weeks51:06

51:06

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 547: Tom Carr, CMO, Chicken Salad Chick 1:19:11

vor 40 weeks1:19:11

1:19:11

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 546: Kacie Radochonski, Director of Operations, Pop's Italian Beef & Sausage 42:11

vor 40 weeks42:11

42:11

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 545: Charles Watson, CEO, Tropical Smoothie Cafe 54:30

vor 41 weeks54:30

54:30

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 544: Lindsay Wrege, Co-founder, 321 Coffee 58:58

vor 42 weeks58:58

58:58

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 543: Mike Sebazco, President, Famous Toastery 1:04:13

vor 43 weeks1:04:13

1:04:13

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 542: Chad & Lauren Coulter, Founders, Biscuit Belly 1:06:09

vor 43 weeks1:06:09

1:06:09

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 541: Fred LeFranc, Chaos Strategist & Founding Partner, Results Thru Strategy 1:08:56

vor 45 weeks1:08:56

1:08:56

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 540: Matt Robb, Owner of 20 Bars Around the U.S., 49:19

vor 46 weeks49:19

49:19

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 539: Robert Stapleton, Napper Tandy's, Bay Shore, NY 52:43

vor 47 weeks52:43

52:43

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 538: Reed Landry, Owner, Mission Group, Washington, D.C. 50:33

vor 48 weeks50:33

50:33

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 537: Rachel Gross, Owner, Bialy's Bagels 51:06

vor 50 weeks51:06

51:06

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 536: Mike Adolph, Co-Founder, Doyle 1:04:25

vor 51 weeks1:04:25

1:04:25

This episode is sponsored by Stick. Turn Texts Into Profits for Your Business Spread your message faster Boost slow days with incentives Reward your regulars www.connectwithstick.com

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Restaurant Owners Uncorked

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Episode 535: SPECIAL ANNOUNCEMENT - Introducing Stick to the Restaurant Owners Uncorked Community 4:49

vor 51 weeks4:49

4:49

Visit www.connectwithstick.com to turn texts into profits for your business!

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Restaurant Owners Uncorked

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Episode 534: Mollie Englehart, Founder | Owner Sage Regenerative Kitchen & Brewery (LA's First Regenerative Restaurant) 1:53:44

vor 52 weeks1:53:44

1:53:44

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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Restaurant Owners Uncorked

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Episode 533: Bindya Patel, Nothing Bundt Cakes 52:48

vor 1 year52:48

52:48

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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Restaurant Owners Uncorked

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Episode 532: Blake Jennings, Chief Development Officer, Biscuitville Fresh Southern 49:34

vor 1 year49:34

49:34

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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Restaurant Owners Uncorked

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Episode 531: Conor Hartnett, Owner of Mary Carroll's, Babylon, NY and Co-Founder of Stick 1:36:59

vor 1 year1:36:59

1:36:59

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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Restaurant Owners Uncorked

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Episode 530: Savneet Singh, CEO, PAR 43:56

vor 1 year43:56

43:56

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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Restaurant Owners Uncorked

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Episode 529: Mike McFall, Co-Founder/Co-CEO, BIGGBY COFFEE 1:22:00

vor 1 year1:22:00

1:22:00

****You can watch this episode on YouTube here: https://www.youtube.com/channel/UCsRDDzikEosoUrV-3_HxWNw This episode sponsored by Popmenu . Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu. It's also sponsored by Kickfin . Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees’ bank of choice, the second their shift ends. It’s a really simple solution to a really big problem — because if you’re still paying out credit card tips in cash, it’s costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there’s never been an instant, secure way to pay out tips — until Kickfin. It’s an easy-to-use software that sends real-time, cashless tip payouts straight to your employees’ bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here . Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen’s month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here .…

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