Restaurant Owners Uncorked

Schedulefly
  • 4.8 (92)
  • Entrepreneurship
  • Updated Monthly

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. 2d ago

    The ROI of Giving a Sh*t: Why People-First Restaurants Outlast the Competition w/ Lance Reynolds

    Wil sits down with 30-year restaurant veteran and author Lance Reynolds for a candid conversation about the realities of independent restaurant ownership. Lance shares his unlikely origin story, going from janitor to owner of the very same restaurant, and opens up about nearly losing everything when he overextended on a fourth location, plus the vulnerability it took to ask for help and turn things around. The two dig into what actually drives restaurant success: putting employees first, delivering genuine hospitality, telling your story, and embracing technology and AI to free up time for the human connection that makes local restaurants irreplaceable. With independent restaurants facing record closures, Lance offers practical, hard-won advice on reducing employee turnover, training effectively, managing your numbers, and using tools like AI and voice technology to survive and thrive in a tough economy. Top 10 Key TakeawaysYou don't have to fail to succeed. Lance learned everything the hard way through pain and near-bankruptcy. His mission now is helping operators skip the worst lessons through mentorship, books, and education.Ask for help, it's not weakness. Lance came within days of losing four restaurants and 177 jobs. The turning point was swallowing his ego, admitting he didn't know how to build a P&L, and asking for guidance.It's not about the food. Skilled farm-to-table chefs go out of business daily. Business acumen, systems, and hospitality are what separate survivors from casualties.People-first is the secret sauce. Lance runs on a three-legged stool: employee experience, guest experience, then bottom line, in that order. The financial success is a byproduct of getting the first two right.Turnover is a profit killer. Replacing a line employee costs roughly $4,500 to $6,000, and a manager runs $12,000 to $15,000. Investing in people up front changes the entire financial picture.Training drives retention. The more you train employees, the longer they stay. Well-trained teams build trust, and people don't leave environments they trust.Independent restaurants are community first responders. From hurricanes to wildfires, local restaurants show up with food, time, and money. If they vanished, local economies would collapse in weeks.AI is a game-changer most operators are ignoring. In Lance's talks, fewer than 5% of owners are intentionally using AI. He demonstrates live how it can generate specials, recipes, training, pricing, and social content in minutes.Technology should elevate hospitality, not replace it. Tools like voice AI (e.g., Virnika) and video training platforms automate behind-the-scenes work so staff can focus on guests, and they're not eliminating jobs, just reallocating talent.Tell your story. Sharing why your restaurant exists creates emotional connection with employees and guests alike. A chain's Achilles heel is local, intimate knowledge, so lean into it.

    1h 31m

  2. May 5

    The Art of Intentional Hospitality with Dave Chicane of Artusi

    Dave Chicane, chef and owner of Artusi in Eggertsville, New York, to discuss the deeply personal motivations behind his 30-year career in hospitality. Chicane shares his journey from an investment broker to a seasoned restaurateur, detailing how a chance reunion with a past love brought him back to Buffalo to open a unique, neighborhood-focused "piega" shop during the post-COVID era. The conversation explores the "80/20" reality of restaurant ownership, where 80% of the day involves managing crises like gas outages or rising food costs, while the remaining 20% provides the "nourishment" and human connection that fuel his passion. Dave emphasize the importance of leading with "intention" and an "eyes up" approach, highlighting how technology like Schedulefly and emerging AI tools should be leveraged to minimize administrative burdens, thereby allowing owners and staff to stay present and focused on the guest experience. Key TakeawaysPositive Impact of Schedulefly: Dave Chican notes that choosing Schedulefly was the "one decision" he didn't have to think twice about when opening Artusi, having used it across multiple operations for many years.The "Nourishment" Motivation: For Chican, the primary driver in hospitality is the desire to nourish and nurture others, a passion rooted in his early experiences with large Italian family Sunday dinners.The "Eyes Up" Philosophy: Chican trains his staff to avoid being "taskmasters" focused only on their immediate work; instead, they are encouraged to be aware of the entire restaurant environment and help where needed.Operating with Intention: Success in hospitality relies on acting with purpose in every small task, from chopping an onion to pouring wine, which creates an intuitive, positive feeling for the guest.Managing the "Chaos Tax": Will argues that restaurants still using paper or Excel are paying a hidden tax through lost time, communication breakdowns, and labor leakage.The 80/20 Rule of Ownership: While 80% of the job involves managing minutiae and problems, the 20% spent interacting with staff and customers is what provides the necessary inspiration to continue.Extreme Ownership: Embracing responsibility for everything that happens in the restaurant, even if not the owner's direct fault, empowers them to control the outcome and turn negative situations into positive memories.Slim Margins and Cost Control: With rising inflation and unpredictable supply costs, owners must watch every penny—down to the cost of specific takeout containers—to maintain profitability.The Role of Technology: Both speakers view technology as a tool that should ideally free up human time rather than replace it, allowing managers to be present on the floor instead of stuck in an office.Building a "Safe Zone": Chican aims to create a workplace that acts as a refuge for staff, where they can leave outside personal stresses at the door and find fulfillment in a supportive, team-oriented environment.

    1h 1m

  3. Apr 29

    All In: A Mother, Her Son, and the Restaurant They Almost Didn't Open - Sweet Southern Comfort

    Tammy Henderson and her son Garrett, co-owners of Sweet Southern Comfort Restaurant in DeFuniak Springs, Florida. Tammy shares her winding journey into the restaurant industry — from a career in real estate, to brief stints with a boutique restaurant, a gas station deli, and a music venue, before finally landing in their current sit-down restaurant in a historic district. After a chaotic opening and a staffing crisis, she found her solution in J1 Jamaican workers who have since become a loyal, long-term kitchen team. Garrett, who joined intending to stay only a year, discovered a passion for the business and now helps run the front of house and bar. Together they've built a community-rooted restaurant known for quality food, genuine hospitality, and a deeply personal connection to their small town — including organizing fundraisers for neighbors in need and live Facebook kitchen tours every night. 10 Key TakeawaysQuality over profit — Revenue is a byproduct of doing things right, not the primary focus.Meet staff where they are — Embracing technology and communication tools improves retention.Employee turnover is costly — Losing one employee costs roughly $5,000 in retraining.J1 workers can be a staffing solution — Especially in areas struggling to attract local kitchen talent.Community investment pays off — Supporting neighbors and local causes builds deep customer loyalty.Competition is good — A rising tide lifts all boats; neighboring restaurants bring more foot traffic for everyone.Facebook Live builds audience and connection — Tammy's nightly kitchen tours have grown nearly 10,000 followers.Bootstrapped businesses can thrive — ScheduleFly's 19-year, word-of-mouth growth proves you don't need venture capital.Family businesses require clear roles and shared vision — Garrett's transition from helper to committed co-owner worked because of trust and a long-term plan.Generosity and faith are business assets — Tammy's prayer-driven mindset and community generosity have shaped her restaurant's culture and reputation.

    1h 1m

  4. Apr 28

    From 12 Bank Rejections to Old Raleigh Distillery: A Masterclass in Extreme Ownership

    Brandon McCraney, the owner and master blender of Old Raleigh Distillery in Zebulon, North Carolina. Brandon details his diverse career journey. from working in hospitality during college to serving as an Air Force officer and a corporate executive—before a pivotal "failure" to secure a VP role led him to pursue his passion for bourbon. He describes the grueling four-year process of opening his distillery, which involved navigating the intense regulations of the spirits industry, facing twelve bank rejections, and eventually emptying his 401k to open during the COVID-19 pandemic. Central to Brandon's leadership philosophy is the concept of "Extreme Ownership," where he takes full responsibility for team outcomes to create better protocols rather than placing blame. He also explains his strategic decision to focus on the art of blending over traditional distillation, allowing for greater creative freedom and the ability to master his craft through high-volume experimentation . Ultimately, Brandon attributes the distillery's success and its hundreds of five-star reviews to his team's ability to flourish within established "field goal posts" of autonomy. 10 Key TakeawaysHospitality Roots: Early restaurant work provides a critical foundation for understanding the "grind" and the value of immediate customer feedback.Failure as Redirection: Missing out on a high-level corporate title can be the catalyst needed to transition into entrepreneurship.Due Diligence is Mandatory: Success in highly regulated industries like spirits requires extensive upfront education on "the red tape".Persistence Pays Off: Securing funding may require dozens of attempts; Brandon was rejected 12 times before finding a lender.Legislative Pivots: Staying informed on local laws can reveal new revenue streams, such as the shift in North Carolina allowing distilleries to operate as full bars . Extreme Ownership Mindset: Leaders stay in control when they analyze their own role in a team's mistakes instead of blaming staff.Distilling vs. Blending: Identifying the difference between a manufacturing process (distilling) and an art form (blending) helps clarify a brand's unique passion.The "Field Goal Post" Management Style: Providing clear boundaries (field goal posts) while allowing autonomy within them empowers employees to make confident decisions .Mastery Through Repetition: Achieving mastery requires "putting in the reps"; Brandon blends nearly 20 times more products annually than traditional large brands to sharpen his palate . Trusting the Team: To scale a business, owners must "let go" and provide a foundation where staff can flourish independently.

    1h 5m

  5. Apr 24

    Stuffed: How Moonrise Bagels is Building a National Brand One Pizza Bagel at a Time

    Jeremy Rhodes and Ali Chetkof Rhodes discuss the rapid growth of their business, Moonrise Bagels. The couple shares the story of how a pandemic-era experiment with "stuffing" a bagel with pizza ingredients evolved from a home-kitchen project into a multi-unit operation with a flagship location in New York City’s Greenwich Village. Jeremy and Ali detail their transition from established corporate careers to full-time entrepreneurship, highlighting the operational challenges of moving from a small-town shop to the competitive Manhattan market. The conversation explores their unique product, which reimagines the bagel as a complete, handheld meal, and their focus on maintaining high quality through a handmade commissary process while expanding their reach nationwide via Goldbelly. 10 Key TakeawaysThe "Accidental" Business: Moonrise Bagels began when Jeremy had leftover pizza sauce and decided to experiment by stuffing it inside bagel dough, leading to immediate viral interest on Instagram.Simplicity Scales: Jeremy advocates for a simple business model with a low SKU count to ensure operational efficiency and higher profit margins.Hospitality as a North Star: Both founders credit their obsession with "unreasonable hospitality" to their backgrounds, particularly Jeremy’s tenure at Danny Meyer’s Union Square Hospitality Group.Staggered Transition: To manage financial risk, the couple staggered their exits from corporate jobs; Jeremy went full-time to staff the first shop while Ali provided financial stability before joining later.The "Testing Ground" Strategy: They spent years refining their recipes and team culture in upstate New York before attempting the high-stakes New York City market.Revenue Diversification: Beyond foot traffic, the brand utilizes DoorDash as a "digital billboard" and ships nationwide via Goldbelly to reach customers in all 50 states. Product Differentiation: Moonrise Bagels are unique because they are stuffed with sandwiches and proteins, breaking the product out of the traditional breakfast-only category and into lunch and dinner. The Commissary Model: To ensure quality and consistency across multiple locations, they produce everything by hand in a central commissary and boil/bake the bagels on-site at retail stores.Entrepreneurial Delusion: The founders agree that a level of "obsession" and "delusion" is required to survive the 3:00 AM wake-up calls and the daily grind of the industry.Support Systems: They emphasize that being a husband-and-wife team helps mitigate the "lonely road" of entrepreneurship by providing a constant sounding board for ideas and challenges.

    58 min

  6. Apr 7

    From the Depression to the Digital Age: Leading Charleston's Oldest BBQ Legacy: Melvin's BBQ

    David Bessinger shares the multi-generational history of Melvin’s BBQ, a business built on a secret mustard-based sauce invented by his grandfather in 1933. Bessinger details the evolution of the brand from its origins during the Great Depression to its current status as a Charleston staple, emphasizing the transition from gas-assisted pits to traditional all-wood smoking methods. Throughout the conversation, he underscores the foundational principles inherited from his father: maintaining debt-free operations by owning land, prioritizing customer and employee respect, and the "sacred" decision to remain closed on Sundays for family and rest. Bessinger also offers a candid look at modern industry challenges, including the post-2016 labor crisis and the dual-edged nature of social media, ultimately advocating for a "long game" philosophy that focuses on internal quality rather than external competition. 10 Takeaways The Power of Heritage: The business is anchored by a 1933 family recipe for South Carolina’s first mustard-based barbecue sauce, a legacy rooted in the family’s German heritage. Operational Discipline: Bessinger’s father insisted on becoming debt-free by paying off mortgages on land, buildings, and equipment, which provided a critical safety net during economic shifts. Asset Ownership: A core strategy for the business has been owning the real estate rather than leasing, which Bessinger credits as a major factor in their long-term survival. The "Six-Day" Rule: Inspired by Truett Cathy of Chick-fil-A, the restaurant has remained closed on Sundays since 1992 to ensure staff have time for family and rest. Adapting Pit Methods: To stay relevant as consumer tastes evolved, Bessinger transitioned from gas-assisted pits to all-wood pits and "stick burners" to achieve a more authentic flavor. Labor Market Evolution: In response to the 2016 labor shift, Bessinger significantly increased wages, paying high schoolers up to $15/hour and full-time staff up to $20/hour plus tips to remain competitive without serving alcohol. Intentional Quality: Despite rising costs, the business refuses to compromise on food quality or service, adhering to the belief that the customer is the number one priority. Employee Longevity: By treating staff with respect and providing consistent time off, the restaurant has maintained remarkable retention, with some employees serving for over 30 to 50 years. Healthy Competition: Bessinger views the growing Charleston restaurant scene as a positive that "keeps you on your toes" and brings more people to the area rather than as a threat. Social Media Boundaries: While acknowledging the need for a PR firm to reach new residents, Bessinger warns against "operating out of a state of fear" caused by social media and focuses instead on what happens within his own four walls.

    1h 6m

  7. Apr 3

    Soul Food & Systems: Koji Kanematsu's Blueprint for the Scalable Japanese Street Food

    Koji Kanematsu, the founder of Onigilly Japanese Kitchen, who shares his nearly 20-year journey of introducing Japanese rice balls to the American market. Transitioning from a background in tech startups, Koji applied a systems-oriented approach to transform a 2008 street cart into a growing franchise brand. The conversation covers his early challenges securing funding as an immigrant, the strategic pivot from urban business districts to suburban shopping centers during the pandemic, and his "Panda Express" vision for making onigiri a mainstream, healthy fast-food staple. Koji emphasizes the importance of balancing data-driven tools with human instinct and selecting franchisees who are driven by a passion for the product rather than just financial gain. 10 Key Takeaways Identify a Market Gap: Koji founded the business after realizing he couldn't find the healthy, quick, and affordable lunches he enjoyed in Japan while working in San Francisco. Systems-Driven Scaling: Influenced by his tech background, Koji aimed to create a scalable system similar to Subway or McDonald's from the very beginning. Utilize NPO Funding: As an immigrant with no US credit history, Koji secured early funding through NPO lenders like La Cocina, which prioritized his vision and passion over traditional metrics. Operational Efficiency: The brand uses a centralized manufacturing model (commissary kitchens and co-packers) so individual locations only need to cook rice, simplifying the labor and skill requirements. The Power of Education: Success required teaching American consumers that onigiri is a cooked, handheld "soul food" distinct from raw-fish sushi. Adaptability in Crisis: When COVID-19 emptied the financial districts where his shops were located, Koji pivoted his growth strategy toward suburban shopping centers. Franchisee Selection Criteria: Koji prioritizes "detail-oriented" and "passionate" candidates—often former customers—over multi-unit operators who lack a connection to the brand. Human Instinct vs. Big Data: While the company uses AI traffic tools like Placer.ai, Koji personally visits potential sites for several days to verify the "feel" and traffic patterns. The "Slow" Road to Automation: It took 18 years to build the supply chain and automation necessary to support nationwide expansion because manufacturers often refuse to work with small-scale operators. Mission-Driven Growth: Beyond profit, Koji is motivated by the emotional reward of seeing a diverse American customer base embrace Japanese culture through food.

    57 min

  8. Mar 25

    Simple, Not Easy: The Keke’s Breakfast Cafe Playbook

    John Ahrendt, the head of franchise relations for Keke’s Breakfast Cafe, talks about the unique operational DNA that drives the brand's success. Arendt, a 40-year industry veteran with roots in the Outback Steakhouse system, discusses how Keke’s maintains its "founder-inspired" magic—characterized by massive portions and "elevated American classics"—while scaling under the corporate umbrella of Denny’s. The conversation delves into the tactical "rhythm" of the breakfast model, including the importance of "throughput" during peak weekend hours, the strategic use of Denny’s franchisee network for national expansion, and the philosophy of keeping systems simple enough that they require no formal training to master. 10 Key Takeaways The Power of Simplicity: Effective systems, like Keke’s or even Google, should be intuitive enough to use with almost no formal training. The "Shots on Goal" Mentality: Every table is a fresh opportunity to refine service and outdo the previous interaction. Predictability of Breakfast: Unlike dinner service, breakfast offers high predictability, with 50-60% of sales occurring on weekends, allowing for highly targeted labor and training. Throughput is King: During peak hours, "elegant cues"—such as dropping the check early or offering a coffee to go—are essential to managing "campers" and maintaining flow without being rude. Founder Vision vs. Scalability: Keke’s spent 16 years refining its P&L and menu before scaling, proving that a solid foundation is necessary to grow. Strategic Real Estate: Keke’s targets "daily needs" locations near high-end supermarkets like Publix or Whole Foods to capture guests within a 5-to-10-minute drive. The "Eyes Eat First": Large, visually "elevated" portions drive organic marketing, as guests naturally want to photograph and share the food. Leveraging Existing Networks: By tapping into the established Denny’s franchisee network, Keke’s was able to expand across seven states rapidly with trusted partners. Operational Recovery: The breakfast model allows for faster "recovery" from mistakes; an omelet can be remade in two minutes, whereas a steakhouse mistake might take 22 minutes to fix. Transferable Industry Skills: Restaurant work teaches discipline and human connection—skills that technology and AI cannot easily replace.

    57 min
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4.8
out of 5
92 Ratings

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
    667
  • Rating
    Explicit
  • Copyright
    © Copyright 2026 Schedulefly
  • Show Website
    Restaurant Owners Uncorked

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