Why You Should Listen

• From television and advertising to building Asheville’s restaurant scene
• How fine dining, farm-to-table thinking, and wine culture shaped a food town
• The 2008 crisis and a pivot to neighborhood Italian that lasted
• What Hurricane Helene revealed about restaurants as community lifelines

The Banter

Restaurateurs Mark Pascal and Francis Schott set the table with stories starting with Mark’s Uber Eats account taking a hit when his kids order Papa John’s. The banter detours into “taste credit scores,” childhood jobs, and practical tips on chopping onions without the tears.

The Conversation

Eric Scheffer, a defining voice in Asheville’s food scene, shares how he left Los Angeles for a then-sleepy mountain town with few restaurants, buying a modest space and transforming it into The Savoy—white tablecloths, a serious wine program, and a dining scene energized by transplants and early farm-to-table momentum. The Guys explore what made Asheville fertile ground prior to the 2008 financial crisis and Eric’s pivot toward affordable, nostalgic Italian-American comfort that resonated deeply, along the way touching on Cindy Lauper, a makeover for a bank loan, and why collaboration beats competition.

The Inside Track

Hurricane Helene becomes the proof point: restaurant people feed people. Eric describes coordinating water, reopening kitchens, helping operators get online, and leaning on relationships to mobilize quickly. The Guys connect this to their core belief that independent restaurants aren’t food dispensaries; they’re community infrastructure.

Timestamps

00:00 – Welcome to The Restaurant Guys
 02:00 – Uber Eats scandal & childhood hustles
 08:00 – Introducing Eric Scheffer: from Brooklyn and LA to Asheville
 17:45 – Cindy Lauper and fitting in North Carolina
 20:25 – Hurricane Helene: restaurants feeding the community
 32:21 – Wrap-up and the Guys’ take on “B markets”

Guest Bio

Eric Scheffer is a restaurateur and hospitality leader based in Asheville, North Carolina. Originally from Brooklyn, he left a career in television and advertising to build The Savoy into a nationally recognized fine-dining destination

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