Tipped Off

TipHaus
  • 5.0 (4)
  • Business
  • Updated Semiweekly

Tipped Off is the podcast where hospitality meets innovation. Hosted by TipHaus COO Kirk Grogan, we sit down with industry leaders to uncover how modern restaurants are tackling tip management, staffing, payroll, and more. From behind-the-scenes tech to real-world operator stories, Tipped Off is your go-to for all things service industry.

  1. From 18 Minutes to Instant: Josh Goodman on Self-Pour Beverage Tech, Labor Costs & the Future of Hospitality

    May 13

    From 18 Minutes to Instant: Josh Goodman on Self-Pour Beverage Tech, Labor Costs & the Future of Hospitality

    On this episode of Tipped Off, Kirk Grogan sits down with Josh Goodman, Founder & CEO of PourMyBev, to discuss the evolution of self-pour technology and the future of hospitality operations. Josh shares how a frustrating experience waiting in line for a drink inspired him to build PourMyBev, a company now powering more than 600 locations across the country. The conversation dives into how self-pour technology is helping operators reduce labor inefficiencies, improve guest experiences, and rethink the role of hospitality staff without sacrificing service. Kirk and Josh also explore the growing role of AI in hospitality, from beverage recommendations and guest personalization to uncovering operational blind spots through data. Along the way, Josh opens up about the lessons learned scaling a hospitality tech company, the mindset sports instilled in him as a founder, and why the future of hospitality will belong to operators willing to embrace innovation while enhancing the guest experience. Learn more about PourMyBev: https://pourmybev.com

    41 min
  2. QR Code Tipping & Hospitality: How Torro Restaurant Group is Modernizing the Guest Experience

    Apr 22

    QR Code Tipping & Hospitality: How Torro Restaurant Group is Modernizing the Guest Experience

    In this episode of Tipped Off, host Kirk Grogan sits down with Jonathan Klitgaard from Torro Restaurant Group to discuss how modern restaurant operators can improve both guest experience and internal operations. Jonathan shares his journey from starting as a busboy to leading operations across five restaurant concepts, including the well-known Barbacoa. We dive into why Torro Restaurant Group adopted QR code tipping, how it reduces friction for guests, increases transparency for employees, and saves valuable management time. We also explore why hospitality should drive every business decision, how AI is creating real operational value for restaurant leaders, and why authentic guest experiences still outperform traditional marketing tactics. This episode is packed with insights for restaurant operators, hospitality professionals, and anyone looking to build a stronger customer experience.

    37 min
  3. Why Restaurant Turnover Isn’t the Real Problem: Retention as a Strategy from Retensa CEO Chason Hecht

    Mar 27

    Why Restaurant Turnover Isn’t the Real Problem: Retention as a Strategy from Retensa CEO Chason Hecht

    In this insightful episode of Tipped Off, host Kirk Grogan sits down with Chason Hecht, Founder and CEO of Retensa, to tackle one of the restaurant industry’s most persistent challenges: staffing and retention. Drawing on data from organizations across 59 countries, Chason challenges the idea of a labor shortage, instead reframing turnover as a symptom of deeper issues like trust, morale, scheduling instability, and manager communication. He also highlights the importance of understanding “microcultures” within each location, where employee experiences and reasons for leaving can vary dramatically. From breaking down the true cost of turnover (both direct and hidden) to sharing practical ways operators can start gathering real employee insights, this episode is packed with actionable strategies to improve retention and build stronger teams. If you’re in hospitality or workforce management, this conversation will reshape how you think about turnover and what to do about it. 👉 Learn more about Retensa https://retensa.com/

    42 min
  4. Dog Haus Operations: How Andi Ott Built High-Performing Teams Across Four Locations

    Mar 13

    Dog Haus Operations: How Andi Ott Built High-Performing Teams Across Four Locations

    In this episode of Tipped Off, Kirk Grogan sits down with Andi Ott, co-owner of four Dog Haus locations in Arizona. Andi shares what it takes to grow from one restaurant to multiple locations and how leadership changes as you scale. The conversation covers building systems that work for future growth, developing leaders who can run operations independently, creating accountability without burning out your team, balancing technology with the human side of hospitality, and one unforgettable hospitality horror story from early in her career. If you’re in Arizona, stop by one of Andi’s Dog Haus locations in Phoenix, Tempe, Chandler, or Gilbert. Learn more and find a location near you: https://doghaus.com

    41 min
  5. Beyond the Taproom: Stone Brewing’s $3M Merch Strategy & Operational Insights

    Feb 27

    Beyond the Taproom: Stone Brewing’s $3M Merch Strategy & Operational Insights

    In this episode of Tipped Off, host Kirk Grogan sits down with Allison Lawley, Director of Hospitality Operations at Stone Brewing, to talk about what it really takes to operate eight high-volume locations in today’s hospitality environment. From navigating rising labor costs in California to building trust through tip transparency, Allison shares how Stone Brewing prioritizes culture, communication, and smart technology to stay efficient without sacrificing the guest experience. If you’re leading restaurant operations or thinking about how to future-proof your team, this conversation delivers practical insight from inside one of the industry’s most iconic brands. Learn more about Stone Brewing at https://www.stonebrewing.com/ and be sure to subscribe for more operator conversations.

    30 min
  6. Navigating 60+ Airports: Staffing, Technology & the Future of Travel Dining with SSP America

    Feb 13

    Navigating 60+ Airports: Staffing, Technology & the Future of Travel Dining with SSP America

    Join Kirk Grogan on this episode of Tipped Off as he talks with David Vonderschmidt, Project Manager in the IT department at SSP America. With over three decades in the restaurant industry and experience opening hundreds of locations, David shares his journey from operations to IT, and what it takes to manage food and beverage across 60+ airport locations. They dive into the unique operational challenges of airport dining, staffing strategies behind security, retention, culture, and how technology and digital ordering are transforming the guest experience.  Learn more about SSP America at https://america.foodtravelexperts.com/

    40 min
  7. Capitalizing The Big Biscuit: Why "Doing it Your Way" is a Franchise Mistake

    Jan 30

    Capitalizing The Big Biscuit: Why "Doing it Your Way" is a Franchise Mistake

    On this episode of Tipped Off, host Kirk Grogan sits down with Alex Clark, VP of Finance at The Big Biscuit, to unpack what restaurant finance looks like when it’s grounded in real operations, not just spreadsheets. With over 20 years of experience spanning franchising, accounting, and restaurant leadership, Alex shares how hands-on operational experience shapes better financial decisions, why franchising only works when consistency is respected, and how leaders can navigate constant change without losing their culture. The conversation also dives into leadership lessons, capital planning mistakes franchisees still make, technology’s growing role in restaurants, and what it really takes to create sustainable profitability in today’s hospitality landscape. If you care about smarter restaurant leadership, stronger financial decision-making, and building a business that actually works day-to-day, this episode is for you.

    42 min
  8. Scaling Restaurants in NYC with Parched Hospitality Group: What Breaks First as You Grow

    Jan 16

    Scaling Restaurants in NYC with Parched Hospitality Group: What Breaks First as You Grow

    David Orr, president & owner at Parched Hospitality Group, joins the Tipped Off Podcast to share his journey from finance and private equity into building and scaling multi-concept hospitality brands in New York City. David oversees a diverse portfolio that includes Isla & Co., Hole in the Wall, Daintree, and Wallflower, spanning full-service restaurants, rooftop bars, cocktail bars, and cafés. In this episode, he unpacks the operational realities of growing from one location to many, why the 2–5 unit stage is the most dangerous phase of expansion, and how New York’s real estate and guest dynamics change everything. The conversation dives into labor efficiency, margin compression, leadership and trust, where restaurant tech helps (and where it hurts), and why Google reviews often drive more first-time guests than social media. This episode is packed with practical insight for operators navigating growth, complexity, and long-term sustainability.

    29 min
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Ratings & Reviews

5
out of 5
4 Ratings

About

Tipped Off is the podcast where hospitality meets innovation. Hosted by TipHaus COO Kirk Grogan, we sit down with industry leaders to uncover how modern restaurants are tackling tip management, staffing, payroll, and more. From behind-the-scenes tech to real-world operator stories, Tipped Off is your go-to for all things service industry.

Information

  • Creator
    TipHaus
  • Years Active
    2025 - 2026
  • Episodes
    19
  • Rating
    Explicit
  • Copyright
    © TipHaus
  • Show Website
    Tipped Off