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.