A few months into the COVID-19 pandemic, Jarrod Fox and Taylor Lintz decided they wanted to bring back the joy of entertainment their community was lacking. With inspiration from an outdoor movie theater, Jarrod figured if people can get together and socially distance themselves to watch a movie, he could find a way to do the same with a bar. His idea, TailGate Outdoor Sports Bar, grew larger as he approached a few venues with the concept. Taylor quit her full-time day job to take over operations and help invest in the bar, and the rest is history.

TailGate Outdoor Sports Bar was made with COVID-19 in mind to create a one-of-a-kind bar and entertainment experience. Each table fits up to 10 guests, has its own heater when needed, 65” TV, QR Code for contactless food and beverage orders, and hand sanitizing station. Parties sit 7-8 feet apart or have plexiglass to keep a safe distance while enjoying live music, sports, food, and drinks.

The two have been dating for about 2 years and have a cute little dog named Basil, who you will see running around the bar. If you see her, please give her belly rubs, she loves them! And feel free to bring your dogs as well, the bar is called TailGate for a reason!

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Looking to make a reservation for Tailgate in Williamsburg, Brooklyn?  Click here.

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Chad Coulter is the Founder and CEO of Biscuit Belly - a chef-driven fast-casual breakfast spot inspired by the biscuit sandwiches he grew up eating in his home state of Georgia. Chad began his career as a clinical pharmacist - teaching at a small College of Pharmacy in Lousiville and rounding in an academic medical center, until 2011, when he was struck with an entrepreneurial itch. He went on to start a paint and sip business, and in 2014 opened his first restaurant, LouVino - a small plates and wine bar restaurant which he eventually grew to five locations before starting Biscuit Belly. Biscuit Belly currently has four locations in Louisville as well as one location in Evansville, Indiana. But they have much bigger plans ahead. Chad and his team looking to add both corporate and franchise units across the country  - spreading the love that only a warm biscuit can provide! 

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Interested in learning more about becoming a Biscuit Belly franchisee?  Click here. 

Want to Schedule A One-on-One with Kyle?

Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me.

Support Our Sponsors

The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here. 

Atmosphere TV  - Code Kyle

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From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only sells or scales”. Over the past decade, this 37-year-old industry disruptor has honed his skills in all aspects of brand creation, culture building, and restaurant operations from start-up to multi-million-dollar enterprise. Michael’s dedication to “Championing others to their Fullest Potential” is evident in his ability to create and sustain high-performance results throughout the entire business. Having created over 2,500 jobs and opening more than 40 restaurants, Michael has a gift for influencing others and growing one-of-a-kind brands. National award-winning concepts under his leadership have changed the course of the restaurant industry.

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Raji Sankar is the co-founder and co-CEO of Wholesome International , a multi-concept restaurant development company, which that and operates Choolaah. As co-CEO, she is responsible for people, operations, and infrastructure. Her genuine warm and caring nature is something our industry desperately needs more of - and I'm grateful she took time out of her busy schedule to join me. 

Andrew grew up in NJ and got his start in hospitality working at a bar while attending Syracuse. After graduating, he disappointed his mother and took a job as the GM of a restaurant and bar on Long Beach Island, NJ in 2007. A few months after Superstorm Sandy in 2012, he moved to San Diego. In his time there, he served as a bar manager, general manager, and director of operations for various restaurant groups including launching multiple new concepts. In 2015, he started Martino Hospitality Services focusing on concept creation, menu development and operational analysis. He was also a founding team member of a Techstars company. While living in Jersey City, Andrew has been working for both corporate and private clients focusing in operations, food trends and food tech. During his research in 2017 on future food trends, he came up with the idea for Ghost Truck Kitchen. 

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In this solo episode, I dive into three things that will kill your business before you know it.  The truth is, there are more than just three things, but these are the three that are deeply personal to me. Check it out- and click the link in my bio on IG to discuss further on how you can stop and fix your business before it's too late. LET'S CONNECT! TEXT : (914) 996-4569 EMAIL: [email protected] AND, DON'T FORGET TO FOLLOW ME! Instagram LinkedIn YouTube TikTok

After 17 successful years in the advertising, film production and music licensing world, Sarah Gavigan made the shift many dream of: to become a chef. In 2010 she relocated with her family back to her native Nashville, and in in the transition found she desperately missed the Japanese food culture of Los Angeles. In 2012, she took the plunge and taught herself how to make the famed and beloved RAMEN. With lines around the block for each of her pop-ups it was clear what came next. In 2015, the POP Nashville Hospitality Group was formed and POP Nashville, a pop-up restaurant and space for culinary innovation, was born. In 2016, Otaku Ramen opened, and in 2017 Little Octopus followed with a concept of fresh, clean vibrant vegetable forward food. In November 2018, Sarah published her first cookbook, RAMEN OTAKU: MASTERING RAMEN AT HOME.

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In this episode I go into why not all money is equal, and what it means to look for investors with "patient capital", and why it can make or break your concept.

To schedule a one-on-one coaching call with me, or a video response to a question you have, click the link below.

https://stanwith.me/kyleinserra/

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My goal in creating this podcast is to share the restaurant experience of my guests coupled with my experience as a former restaurateur, to create a resource for the industry so that you can learn from our successes and our failures. On this episode, I am joined my man Cory Zelnik - Founder and CEO of Zelnik & Co - and born and bred New Yorker and we discuss - and ask the question, " Is New York City Back?"

Head over to Instagram and follow Cory and his team here, or head to his website and check out his listings.

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