Restaurant Owners Uncorked

Schedulefly
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Restaurant Owners Uncorked is a Top-5 Worldwide Hospitality Podcast. Successful independent restaurant owners and franchise execs share their stories, advice, wisdom, lessons learned and more. Hosted by Schedulefly (www.schedulefly.com), a restaurant employee scheduling business with super simple software + legendary customer service, serving over 5000 restaurants, breweries, coffee shops, hotels, hotels, and other badass hospitality businesses. 

  1. 12H AGO

    Work Like You Own It: Lessons in Autonomy and Leadership with Jason Berkowitz

    Jason Berkowitz, a veteran restaurant operator and the founder of Arrow Up Training. Berkowitz shares his "origin story" rooted in a four-generation family of funeral directors, which taught him that true hospitality is about shifting one’s ego to support others during their most vulnerable moments. The conversation explores the critical balance between technology and humanity, with Berkowitz arguing that tools like digital scheduling should be used to automate "crappy" tasks so leaders can spend more time on the floor engaging with their teams and guests. He also offers practical advice for independent owners, emphasizing that "organized people work in organized environments" and warning against the common pitfalls of opening a second location without proper systems and project management tools. 10 Key Takeaways The Root of Hospitality: True hospitality is the ability to set aside your ego and provide the specific support a person needs in their current emotional state. The "Two Questions" Framework: Every employee needs clear answers to two questions: "What is my job?" and "How am I doing?". Organized Environments Attract Talent: High-quality, organized staff will only stay in environments that are equally organized and have clear structures. Minimal Effective Dose: Training should be designed as the "smallest, shortest way" to deliver necessary information effectively without overwhelming the staff. Work Like an Owner, But Remember You Aren’t: Berkowitz advises employees to show maximum autonomy and dedication while remaining humble about who actually owns the business. Automate the "Crappy Stuff": Use technology for scheduling, maintenance, and compliance to free up managers for human-centric hospitality. Proactive vs. Reactive Leadership: Effective COOs and owners should intentionally block out "reactive" modes (like constant email) to focus on proactive training and systems building. The Second Location Sinkhole: Many owners fail when expanding because they don't use data-driven site selection or have a "critical path" project management tool. Strategic Leasing: When expanding, aim for "percentage rent leases" to turn landlords into partners who benefit when the restaurant succeeds. Experience Assets: View operational challenges and "acute stressors" not as problems, but as assets that make the business more "anti-fragile" and stronger over time.

    1h 11m

  2. 3D AGO

    Stewards of the Memory: Why True Hospitality Transcends Food and Beverage w/ Jeremy and Angie Walton of Quest Hospitality Concepts

    Jeremy and Angie Walton talk about their journey of launching a hospitality company in Alys Beach, Florida. Jeremy, a veteran of luxury hospitality brands like Montage and Sea Island, and Angie, who transitioned from a career in social work, share how they navigated the immense challenges of opening their first restaurant, Citizen, amidst the global pandemic . The conversation explores their "yin and yang" dynamic, where Jeremy’s creative obsession with detail is balanced by Angie’s focus on human resources and operational problem-solving . Central to their philosophy is the idea that they are not just selling food but are "responsible for people’s memories," a mindset that informs their commitment to high standards, efficient kitchen design, and a culture that values and empowers every team member . 10 Key Takeaways Responsibility for Memories: A mentor taught Jeremy that hospitality professionals are responsible for the memories created during guests' special moments, whether they are celebrations or solemn occasions . Culture as the Foundation: Building a culture where employees are cared for and heard is essential, as happy staff naturally provide better service to guests . Character-Based Investing: When seeking capital, the Waltons prioritized investors whose character and values aligned with theirs, viewing the relationship as a long-term marriage . The Power of Complementary Skills: The business thrives on the balance between Jeremy's creative drive and Angie’s task-oriented ability to execute and solve day-to-day operational problems . Pivoting During Crisis: Construction delays that initially seemed devastating proved to be "blessings in disguise" by preventing an opening during the height of the 2020 lockdowns . Efficiency by Design: The Waltons spent significant effort designing workspaces—such as dedicated bar walk-ins and optimized kitchen layouts—to make it easier for staff to perform at a high level consistently . High Standards Across All Tiers: They apply the same 67-step "sequence of service" across different restaurant concepts, believing all guests deserve high-level service regardless of price point . Leading "On the Court": Leadership requires being present and willing to work alongside the team in any role, including the dish pit, to effectively teach and maintain standards . A Therapeutic Approach to Management: Angie’s background in social work helped her transition into hospitality by focusing on the human needs of the team and providing consistency and fairness . Structured Collaborative Forums: The team holds regular collaborative meetings to share employees, solve problems together, and ensure a "two-way flow" of information .

    1h 28m

  3. FEB 13

    Scaling a Legend: Reviving the H&H Bagels Legacy with CEO Jay Rushin

    Jay Rushin, who left a 20-year finance career to become the CEO of the iconic H&H Bagels in 2014. details the brand's tumultuous history—including multiple bankruptcies and a famous split in ownership—before explaining how he modernized the legacy business by rebuilding its infrastructure and implementing formal systems. A major focus of the conversation is Jay’s innovative approach to scaling: by "par-baking" and freezing bagels in a central 20,000-square-foot facility in Queens, H&H can provide authentic New York bagels to franchise locations worldwide without the prohibitive costs of on-site boiling and mixing equipment. The episode concludes with Jay’s insights on maintaining product quality through traditional kettle-boiling and long "retarding" (proofing) processes, as well as his strict criteria for hands-on, dedicated franchisees as the brand expands rapidly into markets like Florida and North Carolina. 10 Key Takeaways Legacy Brand Awareness: H&H Bagels benefits from massive organic brand recognition due to its history in NYC and features in shows like Seinfeld. Modernizing Infrastructure: Upon acquisition, Jay had to replace or rebuild nearly every piece of kitchen equipment within the first two years to modernize the operation. Operational Hands-Onness: In the early years, Jay worked seven days a week, often personally taking delivery calls and answering phones. The "Nickels and Dimes" Business: Success in the food industry requires meticulous attention to small details, as margins are thin and minor waste (like extra labor or wasted ingredients) adds up over time. Innovation via Par-Baking: By figuring out how to par-bake and freeze bagels, H&H can ship "authentic" product globally while reducing franchisee equipment costs by hundreds of thousands of dollars. Quality Ingredients: A great bagel requires high-protein flour (13-14 grams) compared to lower-quality grocery store versions that typically have only 7-8 grams. The Power of Kettle-Boiling: H&H maintains a strict process of kettle-boiling bagels for 30–45 seconds to create the distinct "skin" and shine that differentiates a real bagel from regular bread. Extended Proofing: The dough is "retarded" (chilled) for 8 to 12 hours, a process that allows the yeast to work and develops significantly more flavor than automated, rapid-production methods. Strategic Growth: Jay chose to build a massive 20,000-square-foot bakery in Queens before fully launching national franchising to ensure they had the capacity to support new locations. Franchisee Criteria: Jay looks for "hands-on" owners rather than passive investors, warning that those who try to "mail it in" or outsource everything are making a mistake.

    1h 10m

  4. FEB 7

    Building Legacy: The Philosophy Behind Fifth & Emery with Isaac Lee Collins

    Isaac Lee Collins, the founder and CEO of Fifth & Emery Frozen Yogurt and Chocolate, shares his journey from managing a chocolate shop at age 22 to owning five locations in Kansas City that combine frozen yogurt with gourmet chocolates and caramel apples. The conversation explores the "philosophy of hospitality," the evolving work ethic of Gen Z employees, and the practical financial strategies, such as choosing between SBA and traditional bank loans, that Collins used to scale his business while maintaining 100% independence. 10 Key Takeaways The Power of Hospitality Systems: Collins credits his time at Olive Garden for teaching him that seamless systems and processes are the backbone of a successful restaurant. Balancing Seasonal Revenue: By combining frozen yogurt (summer-heavy) with chocolates and caramel apples (winter-heavy), Collins created a year-round sustainable business model. Gen Z Management: With nearly 70 employees under 21, Collins emphasizes that while "kids these days" are motivated differently, they bring unique energy when mentored with intentionality.The "COVID Shift" in Work: Collins observed a notable change in employee expectations and engagement post-pandemic, which he refers to as the "COVID shift". Funding Independence: Collins prefers traditional bank loans over SBA loans to avoid excessive red tape and retains 100% ownership to avoid having partners who might limit his vision. Due Diligence on Lenders: When pursuing SBA loans, it is critical to ask the bank how many SBA loans they actually close per year rather than just accepting a sales pitch about the size of their team. Community Connection as a Moat: In a market with over 100 dessert spots, Fifth & Emery focuses on small touches, like coloring pages and knowing customers' names, to build lasting community ties. Digital Presence and Disconnect: Both the host and guest discuss the mental benefits of disconnecting from smartphones to remain present with family and focused on business. The "Pay It Forward" Concept: The episode explores using digital loyalty programs to allow customers to "pay it forward," creating a culture of kindness that mirrors the human element of hospitality. Entrepreneur vs. Owner: Collins distinguishes between someone who can work a system and someone who has the "dog in them" to handle the high-stress, 24/7 reality of true entrepreneurship

    1h 7m

  5. FEB 1

    T/aco Rich: A Masterclass in Community Philanthropy with Peter Waters of T/aco in Boulder, CO

    Peter Waters, owner of T/aco in Boulder, Colorado, discusses the state of the industry as we enter 2026. Peter candidly reflects on a difficult 2025, noting that rising operational costs and shifting socialization patterns among college students and remote workers have made for a less profitable year. However, the conversation pivots to a deeply inspiring story of community support: T/aco donated $50,000 in gift cards to 50 local families facing food insecurity. This "fire hose" approach to marketing not only provided these families with a "T/aco rich" experience where they could dine without financial worry, but it also rejuvenated the staff and built immediate, meaningful relationships with a new demographic of regulars. Key TakeawaysThe "First Four Gifts": Peter shares Danny Meyer's philosophy that restaurants are unique because they can provide the first four gifts a human ever receives: eye contact, a smile, an embrace, and food. The "T/aco Rich" Concept: By giving $1,000 gift cards to families, Peter wanted them to feel "rich" in his restaurant., able to order anything they want for about ten visits without checking their bank balance. Vanishing Demographics: Due to high rents, the 22-to-30-year-old post-college audience has almost entirely left Boulder, leaving a gap in the customer base. The Work-From-Home Effect: With more people working remotely, restaurants are losing the "stop-off" drink and socialization business that used to happen between the office and home.Fire Hose Marketing: Instead of a "sprinkler" approach of small, scattered ads, Peter focused his resources on one massive, impactful community donation. Shift in Peak Hours: Peter has observed that guests now tend to eat strictly between 6:00 PM and 7:30 PM, with a dramatic "drop off" in business after 7:45 PM. Gen Z Socialization: Students aged 18–22 are socializing differently, often staying in their rooms and relying on delivery or "rejection-proof" digital interactions rather than going out. Wage and Housing Disparity: Peter points out that even as minimum wages rise, they cannot keep pace with real estate; a person would need to make $60 an hour to afford a home in Boulder. The Gift Card Tip Benefit: A secondary benefit of the gift card program was that the families used the cards to leave tips, directly benefiting the T/aco staff financially. Sundance Film Festival: Boulder is preparing to host the Sundance Film Festival in 2027, which Peter hopes will turn the typically slow month of January into a profitable period for local businesses.

    1h 1m

  6. JAN 27

    Building Teams and Battling Chaos: A 25-Year Restaurant Journey with Keith Paul of A Good Egg Dining Grop

    Keith Paul of Good Egg Dining discusses the challenges and strategies of navigating the modern hospitality landscape, particularly in the Tulsa and Oklahoma City markets. Keith shares insights on the resilience of the restaurant industry, his philosophy of hands-on coaching and management, and the necessity of prioritizing human connection over "clunky" AI and automation in service. They also examine the economic pressures facing the industry, from minimum wage hikes in California to the rising Consumer Price Index (CPI), emphasizing that slow, intentional growth and a picky hiring process are key to long-term stability. Key Takeaways Industry Resilience: Despite revenue problems and national chaos, the restaurant industry remains one of the most resilient sectors. Coaching as Management: Keith's approach to leadership involves understanding the court (the business) and coaching people rather than just managing silos. Local Market Focus: Keith emphasizes the value of a deep local presence in Tulsa and Oklahoma City, managing multiple successful concepts within a specific neighborhood. Recruiting for "Smiles": Hiring should focus on innate hospitality traits—like a genuine smile and comfort with people—rather than just technical server skills. The AI Disconnect: Many current AI and robotic solutions in restaurants are still "clunky" and risk devaluing the human experience. Picky Growth: Success often comes from having no desire for rapid, uncontrolled expansion; instead, being picky about the team and locations ensures quality. Economic Pressures: External factors like the $20 minimum wage in California and general CPI increases are creating "scary" new realities for hospitality margins. Deep Customer Conversations: Moving beyond surface-level interactions to "deeper conversations" is essential for high-value enterprise wins. High-Fidelity Service: In an era of mobile apps and digital exposure, the fastest way to lose a customer is to neglect the "human" element of the mission

    52 min

  7. JAN 22

    The Secret Sauce Behind Groucho's Deli: 85 Years of Community with Deric Rosenbaum

    Deric Rosenbaum, President and CTO of Groucho's Deli, a legendary brand celebrating 85 years in business, shares his journey from a commercial construction background to leading the brand's growth and technological evolution, emphasizing a philosophy of "adapt, not change" to modernize systems while preserving the core essence of community and hospitality. He discusses the strategic decision to prioritize controlled, concentric growth through franchising, the importance of fostering human connection in an increasingly digital world, and how leveraging data and a robust tech stack (including Square for restaurants, Ovation, and Bikky) helps optimize operations and enhance customer loyalty without sacrificing the personal touch. 10 Key Takeaways "Adapt, Don't Change": Modernize systems (technology, operations) while retaining the core brand identity and legacy (e.g., original recipes). Community and Hospitality are Core Assets: Building community and genuine hospitality is crucial for customer loyalty and takes time and investment. Controlled Growth Strategy: Groucho's prefers slow, measured, and concentric growth to maintain quality, brand recognition, and efficient distribution, avoiding rapid, capital-intensive expansion common in private equity models. Technology as an Enabler, Not a "Shiny Object": Tech should enhance guest experience and simplify operations, not just be used for its own sake. Prioritize Retention Over Acquisition: Focusing on retaining existing guests drives frequency, which in turn leads to organic new guest acquisition and revenue growth, even during economic pressures. The Importance of an Open API: A robust and open POS API (like Square's) allows for seamless integration with "best of fit" third-party tools (like Ovation for feedback and Bikky for data) to create a unified commerce ecosystem. Data-Driven Decisions: Utilizing a customer data platform (CDP) like Bikky allows for deep understanding and segmentation of guests to tailor marketing and improve operational efficiency. Consistency Creates Loyalty: Standardizing processes across the chain and delivering consistent experiences fuels success in the long term. Invest in Training and Culture: Especially in a franchise model, training operators (not just money partners) on the fundamentals of hospitality is key to maintaining brand standards and a positive guest experience. Listen to Your Guests: Use feedback mechanisms (like Ovation's text-based system) to engage in two-way conversations and make targeted operational adjustments based on sentiment analysis.

    1h 7m

  8. JAN 14

    The Dream-Maker Philosophy: Why Investing in People is the Best ROI - Jason Ingermanson, JRI Hospitality.

    This episode features Jason Ingermanson, President and CEO of JRI Hospitality. Based in Salina, Kansas, Ingermanson oversees a diverse multi-concept portfolio that includes Mokas Coffee & Eatery, Chompie’s, and a massive franchise footprint as one of the nation’s largest Freddy’s Frozen Custard & Steakburgers operators. The conversation explores Ingermanson's journey from his early days at Burger King to managing high-growth brands across multiple states, emphasizing his philosophy of developing people, leveraging data for site selection, and maintaining a competitive edge through personal discipline and organizational alignment. 10 Takeaways Diverse Portfolio: Ingermanson manages a multi-concept operation through JRI Hospitality, including Freddy’s, Mokas Coffee & Eatery, Chompie’s, and the Salina Country Club. Humble Beginnings: His hospitality career began with a formative job at Burger King at age 18, which taught him the impact of a fast-paced environment. The "Dream" Philosophy: He views his role as a tool to help employees achieve their own dreams, even if those dreams eventually lead them away from his company. Strategic Growth: JRI Hospitality focuses on "concentric" expansion, starting in Kansas and moving into neighboring states like Oklahoma and Arizona. Data-Driven Decisions: He avoids high-cost markets like California in favor of areas with favorable demographics and political climates, such as the Midwest and South. Information Management: A self-described "fast metabolizer" of information, he consumes podcasts and books specifically to solve immediate organizational needs. Personal Discipline: He maintains an intense routine, starting at 5 a.m. and consuming a high volume of coffee—up to a gallon a day. Power of Retention: He emphasizes that retaining existing employees is more critical and cost-effective than constant recruiting. Cultural Alignment: He focuses on aligning high-value performance indicators with the organization’s overall mission to ensure consistent success. Market Awareness: He monitors industry volatility, including the impact of tariffs, commodity prices, and AI on the hospitality landscape.

    1h 9m
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About

Restaurant Owners Uncorked is a Top-5 Worldwide Hospitality Podcast. Successful independent restaurant owners and franchise execs share their stories, advice, wisdom, lessons learned and more. Hosted by Schedulefly (www.schedulefly.com), a restaurant employee scheduling business with super simple software + legendary customer service, serving over 5000 restaurants, breweries, coffee shops, hotels, hotels, and other badass hospitality businesses. 

Information

  • Creator
    Schedulefly
  • Years Active
    2015 - 2026
  • Episodes
    656
  • Rating
    Explicit
  • Copyright
    © Copyright 2026 Schedulefly
  • Show Website
    Restaurant Owners Uncorked