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Episode 603: Sprints Within the Marathon: Life in Restaurants with Ross Davis of REV Mex in OKC
Wil has a great conversation with Ross Davis, a longtime restaurant professional and operator in Oklahoma City. Ross shares his 29-year journey in restaurants, from waiting tables to management, and reflects on the evolution of restaurant culture, from high-stress, Gordon Ramsay–style management to today’s more intentional, people-centered leadership. They discuss generational shifts in alcohol consumption, the rise of cannabis culture, coping with soaring food costs, and strategies for sustainable growth without sacrificing hospitality. Ross emphasizes that great restaurants thrive on culture, consistency, and caring people—not just money or expansion.
Key Takeaways
Hospitality DNA – Successful restaurant people thrive under pressure, love the chaos, and have hospitality “in their DNA.”
Mentorship Matters – Both Ross and Wil credit early managers with shaping their careers through lessons about speed, efficiency, and professionalism.
Cultural Evolution – Old-school yelling and screaming management styles no longer work; modern leadership requires calm, adaptability, and care.
Generational Shift in Habits – Younger staff drink less alcohol, often preferring cannabis and healthier choices, shifting social and workplace dynamics.
Profitability Under Pressure – Rising food costs force restaurants to innovate; Ross’s $10 taco lunch special is an example of delivering value while maintaining margins.
Attention to Detail – Every penny matters in restaurants—whether it’s cheese shavings on a prep counter or sourcing spices more efficiently.
Team Vibe is Everything – A strong, fun, intentional staff culture is felt by guests and even delivery drivers, creating memorable experiences.
Four-Walls Focus – Echoing Keith Paul’s philosophy, success comes from obsessing over what happens inside the restaurant, not external advertising.
Expansion Done Right – Opening a second location should only happen when management depth and culture are strong enough to duplicate—not just because of greed or short-term success.
Technology Choices – Ross values Focus POS for reliability over flashier systems like Toast, which can pile on hidden fees and overcomplication.
Schedulefly’s Differentiator – Personal, responsive service and simplicity make Ross stick with Schedulefly over bundled alternatives like Restaurant365.
Sustainable Growth Mindset – Long-term success requires balancing profitability with hospitality, culture, and people-first leadership.
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By Schedulefly
4.7
7777 ratings
Wil has a great conversation with Ross Davis, a longtime restaurant professional and operator in Oklahoma City. Ross shares his 29-year journey in restaurants, from waiting tables to management, and reflects on the evolution of restaurant culture, from high-stress, Gordon Ramsay–style management to today’s more intentional, people-centered leadership. They discuss generational shifts in alcohol consumption, the rise of cannabis culture, coping with soaring food costs, and strategies for sustainable growth without sacrificing hospitality. Ross emphasizes that great restaurants thrive on culture, consistency, and caring people—not just money or expansion.
Key Takeaways
Hospitality DNA – Successful restaurant people thrive under pressure, love the chaos, and have hospitality “in their DNA.”
Mentorship Matters – Both Ross and Wil credit early managers with shaping their careers through lessons about speed, efficiency, and professionalism.
Cultural Evolution – Old-school yelling and screaming management styles no longer work; modern leadership requires calm, adaptability, and care.
Generational Shift in Habits – Younger staff drink less alcohol, often preferring cannabis and healthier choices, shifting social and workplace dynamics.
Profitability Under Pressure – Rising food costs force restaurants to innovate; Ross’s $10 taco lunch special is an example of delivering value while maintaining margins.
Attention to Detail – Every penny matters in restaurants—whether it’s cheese shavings on a prep counter or sourcing spices more efficiently.
Team Vibe is Everything – A strong, fun, intentional staff culture is felt by guests and even delivery drivers, creating memorable experiences.
Four-Walls Focus – Echoing Keith Paul’s philosophy, success comes from obsessing over what happens inside the restaurant, not external advertising.
Expansion Done Right – Opening a second location should only happen when management depth and culture are strong enough to duplicate—not just because of greed or short-term success.
Technology Choices – Ross values Focus POS for reliability over flashier systems like Toast, which can pile on hidden fees and overcomplication.
Schedulefly’s Differentiator – Personal, responsive service and simplicity make Ross stick with Schedulefly over bundled alternatives like Restaurant365.
Sustainable Growth Mindset – Long-term success requires balancing profitability with hospitality, culture, and people-first leadership.
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