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Episode 604: From Credit Card Cash Advance to Muli-Unit Restaurant Owner: The Story of Restaurant Owner Pat Fowler
Wil speaks with longtime Schedulefly customer and Chicago restaurateur Pat Fowler. The conversation covers Pat’s unexpected path into hospitality, the risks he took to buy his first restaurant, and the challenges and opportunities facing independent restaurants today. They discuss economic pressures like rising costs, changing consumer habits, and competition from large chains, but also highlight the enduring value of authentic hospitality, community connection, and innovation. Fowler shares how his frozen pizza line became an unexpected new revenue stream and how social media and storytelling are now key to connecting with guests. Wil and Pat reflect on the realities of entrepreneurship, the importance of caring staff, and the resilience required to thrive in a difficult industry.
Key Takeaways
Industry Inspiration – Listening to fellow restaurateurs’ stories can provide therapy, motivation, and a reminder that no one is alone in facing industry challenges.
Pat’s Origin Story – He pivoted from a failed finance/insurance career to hospitality, fell in love with the business, and ultimately bought his first restaurant using a credit card cash advance.
Entrepreneurial DNA – Owning a restaurant requires risk-taking, thick skin, and comfort with constant problem-solving; outsiders often underestimate the difficulty.
Economic Pressures – Rising food and labor costs, consumer belt-tightening, and shrinking margins make survival harder, especially against well-capitalized chains.
Community & Hospitality – Independent restaurants remain vital because they provide authentic human connection and serve as anchors in their communities.
Frozen Pizza Pivot – During COVID, Pat turned his restaurant’s signature pizza into a frozen product, which grew into a wholesale business and new revenue stream.
Tech: Double-Edged Sword – Some tools (like text-based marketing or Schedulefly) are genuinely helpful; others, often pushed by outsiders, miss the mark.
Social Media Storytelling – Sharing authentic stories and featuring staff builds customer loyalty and emotional connection to the restaurant.
Staff Culture – Today’s workforce needs a strong “why” and meaningful engagement; great service still drives repeat business even more than food or atmosphere.
Resilience & Adaptability – The restaurant business always faces cycles of challenge; those who keep innovating and focusing on guest experience endure.
The Future of Service – As automation grows in fast food, demand will rise for intentional, human-centered full-service dining experiences.
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By Schedulefly
4.7
7777 ratings
Wil speaks with longtime Schedulefly customer and Chicago restaurateur Pat Fowler. The conversation covers Pat’s unexpected path into hospitality, the risks he took to buy his first restaurant, and the challenges and opportunities facing independent restaurants today. They discuss economic pressures like rising costs, changing consumer habits, and competition from large chains, but also highlight the enduring value of authentic hospitality, community connection, and innovation. Fowler shares how his frozen pizza line became an unexpected new revenue stream and how social media and storytelling are now key to connecting with guests. Wil and Pat reflect on the realities of entrepreneurship, the importance of caring staff, and the resilience required to thrive in a difficult industry.
Key Takeaways
Industry Inspiration – Listening to fellow restaurateurs’ stories can provide therapy, motivation, and a reminder that no one is alone in facing industry challenges.
Pat’s Origin Story – He pivoted from a failed finance/insurance career to hospitality, fell in love with the business, and ultimately bought his first restaurant using a credit card cash advance.
Entrepreneurial DNA – Owning a restaurant requires risk-taking, thick skin, and comfort with constant problem-solving; outsiders often underestimate the difficulty.
Economic Pressures – Rising food and labor costs, consumer belt-tightening, and shrinking margins make survival harder, especially against well-capitalized chains.
Community & Hospitality – Independent restaurants remain vital because they provide authentic human connection and serve as anchors in their communities.
Frozen Pizza Pivot – During COVID, Pat turned his restaurant’s signature pizza into a frozen product, which grew into a wholesale business and new revenue stream.
Tech: Double-Edged Sword – Some tools (like text-based marketing or Schedulefly) are genuinely helpful; others, often pushed by outsiders, miss the mark.
Social Media Storytelling – Sharing authentic stories and featuring staff builds customer loyalty and emotional connection to the restaurant.
Staff Culture – Today’s workforce needs a strong “why” and meaningful engagement; great service still drives repeat business even more than food or atmosphere.
Resilience & Adaptability – The restaurant business always faces cycles of challenge; those who keep innovating and focusing on guest experience endure.
The Future of Service – As automation grows in fast food, demand will rise for intentional, human-centered full-service dining experiences.
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