Restaurant Owners Uncorked - By Schedulefly

Edward (26) and Myi (27) went from hanging door flyers and delivering pies in high school to owning two Pizza Guys franchises in California’s Inland Empire. They share how a decade of on-the-line learning beat any business textbook, why the right partner matters, and what it took to pioneer a NorCal brand in SoCal—leases, permits, delays, and all. They dig into California’s new $20/hr fast-food wage, how corporate support and smarter deals helped them steady sales, and the community-first tactics that keep customers coming back. Above all, they’re building a culture by doing the hardest jobs themselves, mentoring their crew, and taking calculated risks—not lottery-ticket ones.5–7 Key Takeaways From door hangers to owners: Starting at the bottom gave them credibility with their team and an operator’s eye for the details that matter. Choose partners wisely: Drop the ego, communicate, and make decisions together—partnerships thrive on humility and trust. Calculated risk > blind risk: College can teach fr

Sam Hart's journey into hospitality is a story of resilience, risk-taking, and reinvention. After dropping out of college multiple times and living out of his car, he discovered a passion for cooking while scraping by on cheap pasta and tomato sauce. That spark led him back to Charlotte, where he left a lucrative advertising career to attend culinary school and eventually train at Alinea, one of the world’s most celebrated restaurants. He returned to open Counter, a fine dining concept built on storytelling, music, and discipline, launched with just $35,000 during COVID. Over five years, Sam has grown as a leader, mentor, and innovator, developing restaurants rooted in creativity, resilience, and a fierce commitment to skill, not “talent.” His story blends lessons on risk, failure, discipline, health, and joy in pursuit of building something truly original.10–12 Key Takeaways Origins in Adversity – Dropped out of college four times, lived out of his car, and stumbled into cooking out of necessity. Discover

Wil talks with Anthony Hamilton of Icon Group Hospitality about building people-first restaurant businesses that last. They riff on digital minimalism (Wil’s flip phone!), presence with family, and the hard edges of hospitality—burnout, 24/7 crises, substance abuse—then pivot to how thoughtful leadership, balance, and systems can make the work sustainable. Anthony traces his path from CIA-trained chef to operator/educator to acquiring legacy independent brands and venues, explaining creative deal structures, venue-first catering strategy, and a culture that prizes productivity over performative “grind.” The throughline: lead with hospitality, invest in people, use simple tech well, and protect the soul of beloved neighborhood institutions.Key takeaways Presence beats obsession: Ditching always-on smartphones can reduce noise and make you a better leader, parent, and human. Hospitality is holistic: Mental health, family time, and modeling balance are part of the job, not perks. People > spreadsheets: “

Part I: People-First Leadership → Culture Over Everything

In this episode of Restaurant Owners Uncorked, Wil welcomes Darren Spicer, co-founder and CEO of Clutch Coffee Bar, a fast-growing drive-thru coffee concept with 17 locations across the Carolinas. Darren shares his journey from bagging groceries to working at Dutch Bros, then taking a leap from a successful medical sales career to build Clutch Coffee with his co-founders. The conversation dives into the brand’s philosophy of serving “positive energy,” its people-first culture, growth strategy, and the importance of authentic customer service as a differentiator in an increasingly transactional industry. Darren highlights lessons learned in funding, location strategy, and leadership while underscoring his belief that hospitality is about genuine human connection, not just speed or convenience.Key Takeaways Origin Story: Darren’s first taste of customer service came as a teenage barista, which shaped his passion for hospitality. Dutch Bros Influence: His time at Dutch Bros taught him the value of culture and

In this episode of Restaurant Owners Uncorked, Wil talks with restaurateur-turned-coach Josh Kopel about his journey from running highly successful, Michelin-rated restaurants in Los Angeles to how he ultimately transitioned to teaching profitability and marketing. Kopel emphasizes that hospitality is fundamentally about people, not products, and that lasting success requires a servant’s heart, resilience, and a willingness to embrace failure as a teacher. Their conversation explores the grind of restaurant ownership, the importance of clarity in brand storytelling, the danger of “scope creep” in menus or features, and why businesses must focus on benefits over features. Kopel also shares his philosophy of teaching everything he knows through a free masterclass, his use of AI as an “executive” assistant, and his mission to give more back to the industry than he takes.Key Takeaways Hospitality as performance art — Kopel discovered the industry young, viewing the bar as a stage and service as a performance.

Tom and Amy Johnson are turning a years-long dream into B-Side the Tracks Brewing Company in Conyers, GA. Amy, a 30-year finance pro turned American Brewers Guild grad, will helm the brewhouse. Tom will run front-of-house and a small distillery (bourbon, whiskey, vodka; rum later). Their vision is a true “third place” with standout hospitality, pizza from a 700° rotating oven, smart limited specials, weekend brunch, and education-forward beer & spirits pairings. The path wasn’t linear: failed financing, lost earnest money, an architect/GC reset, a surprise ~$42k water fee, and an 18-month slog to close on their historic railroad-side building. Permits landed late May, renovation began in June, target opening is October. Equipment is en route, community excitement is real, and their service-first mindset (“welcome home”) is the throughline.8–10 Takeaways Hospitality > Hype: They’re building a neighborhood “third space” where regulars feel known. Service is the differentiator, not bells & whistles.

In this episode of Restaurant Owners Uncorked, Wil sits down with Nick Patel, a CPA who left corporate accounting to become a multi-unit franchise restaurant owner before pivoting back into accounting, this time with a focus on helping restaurant operators. Patel shares his personal journey from owning restaurants in Florida, the challenges of partnering with family, and the lessons learned from expanding too quickly. Today, he runs a thriving accounting and advisory practice that specializes in restaurants, helping owners navigate razor-thin margins, complex tax credits, and strategic planning.The conversation spans everything from partnership structures and breakeven analysis, to practical tools like Margin Edge and bill.com, to how strong customer service and “high touch” relationships are becoming rare advantages in business. Both Wil and Nick emphasize the importance of focus, humility, and planning as the foundation for restaurant success.8–10 Key Takeaways Focus Before Scaling – Patel’s experience tau

In this episode of Restaurant Owners Uncorked, Wil sits down with Chef Franck Desplechin, a French-born chef, pastry chef, and hospitality leader with over 26 years of global industry experience. Franck shares his journey from growing up in Brittany, France, to working in Michelin-starred restaurants and luxury hotels, and now stepping into authorship with his debut book Relentless Growth: Cultivating a Chef Mindset for Professional Fulfillment.The conversation explores the demanding world of Michelin-star standards, the importance of mentorship and leadership, the evolution of hospitality culture toward well-being and mental health, and why developing a growth mindset is essential for success in both restaurants and life. Franck also opens up about his process of writing the book, the challenges of publishing, and his mission to help the next generation of hospitality professionals embrace patience, resilience, and personal development.10 Key Takeaways Early Passion for Cooking – Franck discovered his love

Wil speaks with longtime Schedulefly customer and Chicago restaurateur Pat Fowler. The conversation covers Pat’s unexpected path into hospitality, the risks he took to buy his first restaurant, and the challenges and opportunities facing independent restaurants today. They discuss economic pressures like rising costs, changing consumer habits, and competition from large chains, but also highlight the enduring value of authentic hospitality, community connection, and innovation. Fowler shares how his frozen pizza line became an unexpected new revenue stream and how social media and storytelling are now key to connecting with guests. Wil and Pat reflect on the realities of entrepreneurship, the importance of caring staff, and the resilience required to thrive in a difficult industry.Key Takeaways Industry Inspiration – Listening to fellow restaurateurs’ stories can provide therapy, motivation, and a reminder that no one is alone in facing industry challenges. Pat’s Origin Story – He pivoted from a failed fin

Wil has a great conversation with Ross Davis, a longtime restaurant professional and operator in Oklahoma City. Ross shares his 29-year journey in restaurants, from waiting tables to management, and reflects on the evolution of restaurant culture, from high-stress, Gordon Ramsay–style management to today’s more intentional, people-centered leadership. They discuss generational shifts in alcohol consumption, the rise of cannabis culture, coping with soaring food costs, and strategies for sustainable growth without sacrificing hospitality. Ross emphasizes that great restaurants thrive on culture, consistency, and caring people—not just money or expansion.Key Takeaways  Hospitality DNA – Successful restaurant people thrive under pressure, love the chaos, and have hospitality “in their DNA.” Mentorship Matters – Both Ross and Wil credit early managers with shaping their careers through lessons about speed, efficiency, and professionalism. Cultural Evolution – Old-school yelling and screaming management style

Summary ParagraphIn this inspiring episode of Restaurant Owners Uncorked, Pop, a Thai-born entrepreneur, shares his remarkable journey from arriving in the U.S. in 2005 with only $300 and dreams of becoming the next Bill Gates, to building a 12-restaurant hospitality empire. Initially working in restaurants to pay the bills, he discovered his true calling as a chef during a pivotal moment at a food court. Over two decades, Pop built Farmhouse Kitchen Thai Cuisine through authenticity, teamwork, and an unyielding work ethic, navigating challenges like the 2008 housing crisis and the COVID-19 pandemic. When the pandemic threatened his business, Pop innovated with visually appealing Thai food trays sold through DoorDash, turning a near-disaster into a massive success. He emphasizes hospitality from the heart, balancing tradition with innovation, building trust in his team, and creating restaurants that feel like home for both staff and guests. His story is a masterclass in resilience, adaptability, and leading w

Summary: This episode of Restaurant Owners Uncorked features Molly Engelhart, a former Los Angeles vegan chef turned Texas cattle rancher and author of “Debunked by Nature: How a Vegan-Chef-Turned-Regenerative-Farmer Discovered that Mother Nature Is a Conservative.” Molly shares her journey from operating five vegan restaurants to running a regenerative cattle ranch and on-farm restaurant. Her shift came after realizing that all food production, vegan or otherwise, involves death, and that avoiding animal products doesn’t necessarily equate to environmental or moral purity. She describes the hidden realities of agriculture, the economic challenges farmers face, and the systemic issues in U.S. food production. Molly emphasizes the need for fair pricing for farmers, consumer education, and direct engagement with nature. She also discusses her upcoming Food is Medicine conference, aimed at connecting chefs, farmers, and consumers with regenerative agriculture and holistic health practices.Key Takeaways: Identit

In this Restaurant Owners Uncorked episode, Wil speaks with Or Peleg of Tel Aviv Restaurant Group in Los Angeles about his journey from aspiring lawyer to restaurateur, his group’s six kosher restaurants, and the realities of running hospitality businesses in a challenging post-COVID LA environment. Or shares insights on balancing high service standards with rising labor costs, maintaining a people-first hospitality culture despite industry-wide tech and automation trends, and the importance of building lasting customer relationships. He emphasizes that while the restaurant business is tough and unpredictable, the joy of creating memorable guest experiences and fostering community keeps him motivated. Both discuss staffing challenges, the benefits of a weekly day off due to kosher practices, and the need for realistic expectations for anyone entering the industry.Key Takeaways: Or Pellig transitioned from aspiring lawyer to hospitality after discovering his love for creating memorable guest experiences. Tel

In this lively and entertaining episode of Restaurant Owners Uncorked, Wil Brawley sits down in the famed Branded Hospitality studio with Michael “Schatzy” Schatzberg and Jimmy Frischling, the duo behind Branded Hospitality Group. What begins as a nostalgic look back at their individual paths into hospitality, Schatzy from dishwashing at a bagel shop, Jimmy from bartending during his finance career, evolves into a deeper conversation about how their complementary backgrounds led them to create a unique investment and advisory platform for hospitality tech. Their journey includes operating and investing in restaurants, vetting emerging technologies, and launching a hospitality-focused investment vehicle that now includes nearly 60 companies. This episode blends humor, personal stories, sharp insights into tech adoption in restaurants, and reflections on the high-touch, deeply fragmented nature of the industry. Wil, Schatzy, and Jimmy also dive into cultural icons like Cheers and Rocky, all while echoing the ce

In this episode, Wil chats with longtime friend and restaurateur Drew Moore of Carrboro, NC. Drew shares updates on his ventures, including Venable Bistro, B-Side Lounge, Auto Strada Pizza & Panini, Auto Strada Gelato & Coffee, and the upcoming House of Gatewood Chop House in Hillsborough. He explains how a 2022 trip to France and Italy inspired Auto Strada, modeled after Italian “auto grills,” offering high-quality paninis, pizza with imported Italian flour, and real ingredients at approachable prices. They discuss the challenges of running restaurants, including supply chain issues (especially in beef), workforce recovery post-COVID, rising tuition and its impact on staffing, and educating consumers on healthier food choices. Drew emphasizes values-driven business practices, maintaining ingredient integrity, and making dining experiences approachable while elevating quality, all while balancing the very real, unglamorous daily demands of restaurant ownership.Takeaways: Inspiration from Italy: Auto

In this episode, Wil sits down with Maneesh Goyal and Alvina Patel Buxani, the co-founders of Passerine, a neighborhood-focused Indian restaurant in New York City. What emerges is a conversation about risk as a path to fulfillment, the power of storytelling in hospitality, and the intentional way they’ve built a brand that’s as much about people and community as it is about food.Passerine is more than a restaurant, it’s the product of decades of experience in marketing, luxury branding, and entrepreneurship, paired with a deep appreciation for New York City. Maneesh and Alvina share how their 20-year friendship evolved into a business partnership, how they raised funds from friends and family who believed in their mission, and why their Indian restaurant is designed to keep guests in New York, not transport them elsewhere. They also highlight the indispensable role of their chef, Chetan Shetty, and their commitment to building a strong, culture-driven team.As Maneesh puts it, “Risk makes life remarkable.” Thi

Episode Summary:In this episode of Restaurant Owners Uncorked, Wil interviews Sean Marsiglia, an entrepreneur who owns several restaurants in Tampa, including Three Brothers Pizza, and other ventures such as a bagel shop and a baseball facility. Sean shares his journey from a promising baseball career cut short by injury to working at Chili’s, becoming an accountant, and eventually taking the entrepreneurial leap into the restaurant industry. He speaks candidly about the challenges of starting with minimal resources, living on a business partner’s couch, and hustling door-to-door to make his first restaurant a success. Sean also shares insights on building culture in his businesses, dealing with crises like a devastating fire, his commitment to community engagement through initiatives like feeding school children and first responders, and his broader entrepreneurial philosophy of saying “yes” to opportunities and figuring things out along the way.Key Takeaways: Early Hospitality Experience: Sean began his ho

In this engaging episode, Wil B chats with Mark Greenblatt, President of Barry Bagels, and Jim Nussbaum, CEO. They share the remarkable 53-year journey of Barry Bagels, from its founding by Mark’s father in 1972 to its expansion to 84 total stores (open or under development) across five states. Mark and Jim delve into the evolution of the brand’s identity, its strategic franchising model, and the values-driven leadership that has fostered exceptional employee retention and customer loyalty. The conversation covers everything from bagel baking methods to the principles that make successful franchisees, painting a picture of a company deeply committed to long-term partnerships, fresh food, and a humble, hands-on culture.Legacy of Longevity: Barry Bagels was founded in 1972 by Barry Greenblatt and has thrived for over five decades through a combination of strong values, adaptability, and high-quality food.Franchise Growth: Since starting to franchise in 2012–2014, Barry Bagels has grown to 20 locations with 64 m

In this episode of the Restaurant Owners Uncorked podcast, Wil Brawley talks with Seth Watson, the founder of Distillery of Modern Art in Atlanta. Seth shares his entrepreneurial journey, from launching a production and event design business out of a garage to eventually building a one-of-a-kind distillery that blends spirits, art, and community. He opens up about why he left his first business, how he navigated outdated Georgia alcohol laws, and why he built a distillery with multiple revenue streams: a cocktail bar, an art gallery, an event space, and a production facility. Seth also discusses the lessons he’s learned about ego, iteration, and surrounding himself with smart people, while offering fascinating insights into bourbon, gin, and the modern spirits landscape.Key Takeaways: From Garage to 400+ Events a Year: Seth’s first business in event production started in a garage and grew into a full-scale company handling hundreds of large-scale events annually. Exit Fueled by Values Misalignment: After 1