Tom and Amy Johnson are turning a years-long dream into B-Side the Tracks Brewing Company in Conyers, GA. Amy, a 30-year finance pro turned American Brewers Guild grad, will helm the brewhouse. Tom will run front-of-house and a small distillery (bourbon, whiskey, vodka; rum later). Their vision is a true “third place” with standout hospitality, pizza from a 700° rotating oven, smart limited specials, weekend brunch, and education-forward beer & spirits pairings. The path wasn’t linear: failed financing, lost earnest money, an architect/GC reset, a surprise ~$42k water fee, and an 18-month slog to close on their historic railroad-side building. Permits landed late May, renovation began in June, target opening is October. Equipment is en route, community excitement is real, and their service-first mindset (“welcome home”) is the throughline.

In this episode of Restaurant Owners Uncorked, Wil sits down with Nick Patel, a CPA who left corporate accounting to become a multi-unit franchise restaurant owner before pivoting back into accounting, this time with a focus on helping restaurant operators. Patel shares his personal journey from owning restaurants in Florida, the challenges of partnering with family, and the lessons learned from expanding too quickly. Today, he runs a thriving accounting and advisory practice that specializes in restaurants, helping owners navigate razor-thin margins, complex tax credits, and strategic planning.

The conversation spans everything from partnership structures and breakeven analysis, to practical tools like Margin Edge and bill.com, to how strong customer service and “high touch” relationships are becoming rare advantages in business. Both Wil and Nick emphasize the importance of focus, humility, and planning as the foundation for restaurant success.

8–10 Key Takeaways

In this episode of Restaurant Owners Uncorked, Wil sits down with Chef Franck Desplechin, a French-born chef, pastry chef, and hospitality leader with over 26 years of global industry experience. Franck shares his journey from growing up in Brittany, France, to working in Michelin-starred restaurants and luxury hotels, and now stepping into authorship with his debut book Relentless Growth: Cultivating a Chef Mindset for Professional Fulfillment.

The conversation explores the demanding world of Michelin-star standards, the importance of mentorship and leadership, the evolution of hospitality culture toward well-being and mental health, and why developing a growth mindset is essential for success in both restaurants and life. Franck also opens up about his process of writing the book, the challenges of publishing, and his mission to help the next generation of hospitality professionals embrace patience, resilience, and personal development.

10 Key Takeaways

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

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 

Summary

In this inspiring episode of Restaurant Owners Uncorked, Pop, a Thai-born entrepreneur, shares his remarkable journey from arriving in the U.S. in 2005 with only $300 and dreams of becoming the next Bill Gates, to building a 12-restaurant hospitality empire. Initially working in restaurants to pay the bills, he discovered his true calling as a chef during a pivotal moment at a food court. Over two decades, Pop built Farmhouse Kitchen Thai Cuisine through authenticity, teamwork, and an unyielding work ethic, navigating challenges like the 2008 housing crisis and the COVID-19 pandemic. When the pandemic threatened his business, Pop innovated with visually appealing Thai food trays sold through DoorDash, turning a near-disaster into a massive success. He emphasizes hospitality from the heart, balancing tradition with innovation, building trust in his team, and creating restaurants that feel like home for both staff and guests. His story is a masterclass in resilience, adaptability, and leading with purpose.

8–10 Key Takeaways

Summary:
This episode of Restaurant Owners Uncorked features Molly Engelhart, a former Los Angeles vegan chef turned Texas cattle rancher and author of “Debunked by Nature: How a Vegan-Chef-Turned-Regenerative-Farmer Discovered that Mother Nature Is a Conservative.” Molly shares her journey from operating five vegan restaurants to running a regenerative cattle ranch and on-farm restaurant. Her shift came after realizing that all food production, vegan or otherwise, involves death, and that avoiding animal products doesn’t necessarily equate to environmental or moral purity. She describes the hidden realities of agriculture, the economic challenges farmers face, and the systemic issues in U.S. food production. Molly emphasizes the need for fair pricing for farmers, consumer education, and direct engagement with nature. She also discusses her upcoming Food is Medicine conference, aimed at connecting chefs, farmers, and consumers with regenerative agriculture and holistic health practices.

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In this Restaurant Owners Uncorked episode, Wil speaks with Or Peleg of Tel Aviv Restaurant Group in Los Angeles about his journey from aspiring lawyer to restaurateur, his group’s six kosher restaurants, and the realities of running hospitality businesses in a challenging post-COVID LA environment. Or shares insights on balancing high service standards with rising labor costs, maintaining a people-first hospitality culture despite industry-wide tech and automation trends, and the importance of building lasting customer relationships. He emphasizes that while the restaurant business is tough and unpredictable, the joy of creating memorable guest experiences and fostering community keeps him motivated. Both discuss staffing challenges, the benefits of a weekly day off due to kosher practices, and the need for realistic expectations for anyone entering the industry.

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In this lively and entertaining episode of Restaurant Owners Uncorked, Wil Brawley sits down in the famed Branded Hospitality studio with Michael “Schatzy” Schatzberg and Jimmy Frischling, the duo behind Branded Hospitality Group. What begins as a nostalgic look back at their individual paths into hospitality, Schatzy from dishwashing at a bagel shop, Jimmy from bartending during his finance career, evolves into a deeper conversation about how their complementary backgrounds led them to create a unique investment and advisory platform for hospitality tech. Their journey includes operating and investing in restaurants, vetting emerging technologies, and launching a hospitality-focused investment vehicle that now includes nearly 60 companies. This episode blends humor, personal stories, sharp insights into tech adoption in restaurants, and reflections on the high-touch, deeply fragmented nature of the industry. Wil, Schatzy, and Jimmy also dive into cultural icons like Cheers and Rocky, all while echoing the central truth: relationships, trust, and simplicity still matter most in hospitality.

Key Takeaways:

Humble Beginnings in Hospitality
Schatzy started at a bagel shop at age 15 doing grunt work, later bartended at Duke’s, and eventually became a co-owner. Jimmy cut his teeth barbacking and waiting before moving into finance, hospitality was always a “gig job” until he circled back as an investor.

Complementary Partnership
Branded Hospitality was born from blending Schatzy’s deep operational experience with Jimmy’s financial acumen. Their combined perspectives helped them create a unique platform for restaurant tech investment and advisory.

Restaurant as Testing Grounds for Tech
Their real breakthrough came when they used one restaurant to pilot four tech tools: Pour My Bev, Chowly, Bbot, and GoParrot. That pilot validated their thesis and launched Branded’s broader investment strategy.

Fragmented Industry, Custom Solutions
With 70% of restaurants being independents, there’s no one-size-fits-all tech stack. Branded emphasizes operator-driven solutions. Tech must meet operators where they are and be something they'd actually pay for and use.

Investments and Approach
Branded has invested in nearly 60 companies via funds, SPVs, and family office partnerships. They screen over six companies a week and have a strong filtering process rooted in operational validation rather than pitch decks.

Importance of Word-of-Mouth 
Over InfluencersSchatzy and Jimmy stressed the value of personal trust networks in tech vetting. “Know and trust” beats paid influencers. Word of mouth is still king, especially in a people-first industry.

Tech Is a Support Role, Not the Star
Despite enthusiasm for AI, robotics, and personalization, the hosts emphasized that restaurants will always be about food, hospitality, and human connection. Tech enhances but doesn’t replace that.

Community & Independent Operators 
MatterIndependents aren’t just small players, they’re vital to neighborhood vibrancy and cultural identity. Branded sees Schedulefly as a valuable tool to build community and share knowledge among these operators.

The Future: Data-Informed, Human-Touched
They see a future where guest data is used meaningfully, like knowing who’s dining and what they love, but tied closely to real human engagement. Hospitality is still personal, even if it’s tech-informed.

Fun, Nostalgia, and Culture
From Cheers and Friends to Rocky and Godfather references, the episode celebrates the enduring joy of classic stories, mirroring the timeless essence of hospitality: welcoming, connecting, and making people feel at home.

In this episode, Wil chats with longtime friend and restaurateur Drew Moore of Carrboro, NC. Drew shares updates on his ventures, including Venable Bistro, B-Side Lounge, Auto Strada Pizza & Panini, Auto Strada Gelato & Coffee, and the upcoming House of Gatewood Chop House in Hillsborough. He explains how a 2022 trip to France and Italy inspired Auto Strada, modeled after Italian “auto grills,” offering high-quality paninis, pizza with imported Italian flour, and real ingredients at approachable prices. They discuss the challenges of running restaurants, including supply chain issues (especially in beef), workforce recovery post-COVID, rising tuition and its impact on staffing, and educating consumers on healthier food choices. Drew emphasizes values-driven business practices, maintaining ingredient integrity, and making dining experiences approachable while elevating quality, all while balancing the very real, unglamorous daily demands of restaurant ownership.

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