David Orr, president & owner at Parched Hospitality Group, joins the Tipped Off Podcast to share his journey from finance and private equity into building and scaling multi-concept hospitality brands in New York City.

David oversees a diverse portfolio that includes Ilsa & Co, Hole in the Wall, Daintree, and Wallflower, spanning full-service restaurants, rooftop bars, cocktail bars, and cafés. In this episode, he unpacks the operational realities of growing from one location to many, why the 2–5 unit stage is the most dangerous phase of expansion, and how New York’s real estate and guest dynamics change everything.

The conversation dives into labor efficiency, margin compression, leadership and trust, where restaurant tech helps (and where it hurts), and why Google reviews often drive more first-time guests than social media. This episode is packed with practical insight for operators navigating growth, complexity, and long-term sustainability.

Hiring, onboarding, and retaining restaurant employees is more challenging than ever. In this episode of Tipped Off, host Kirk Grogan sits down with Bryan Gorman of AllianceHCM to discuss how restaurant operators can reduce friction throughout the hiring process and build stronger, more stable teams.

With over 25 years of experience in payroll and HR for QSR and franchise brands, Bryan shares what top operators are doing differently, from creating a better candidate experience to using automation and integrations without losing the human touch. The conversation also explores emerging staffing models, wage pressure, and where technology and AI truly add value in restaurant operations.

This episode is a must-listen for operators looking to streamline hiring, improve retention, and prepare their teams for what’s next in hospitality.

In this episode of Tipped Off, TipHaus COO Kirk Grogan sits down with Patrick Yearout, Senior Director of Innovation & Recruitment at Ivar's, one of Washington’s most iconic multi-concept restaurant groups. With 26 years at Ivar’s and responsibility for everything from full-service dining to stadium operations, Patrick brings unmatched insight into what actually drives retention, productivity, and team culture.

Patrick breaks down the true cost of turnover (spoiler: it’s higher than you think), why communication tools like GoHappy have transformed their onboarding, and how managers can create meaningful feedback loops that keep employees supported from day 1 to day 60 and beyond.

If you’re navigating rising labor costs, high-volume seasonal hiring, or multi-unit complexity, this conversation is packed with lessons every operator can apply immediately.

Resources cited by Patrick during the episode: chart.org

In this episode of the Tipped Off Podcast, Kirk sits down with Ryan Kellerman, Digital Solutions Manager at Huse Culinary, to unpack how their team navigates rapid tech changes, compliance pressures, and expansion into new markets. Ryan shares how Huse Culinary evaluates software, leverages data for better decision-making, and uses AI responsibly to support (not replace) real hospitality. It’s a practical, grounded look at what modern operators should be thinking about in 2026 and beyond.

Stay connected with us on LinkedIn! Join our group of operators who talk tipping insights. https://www.linkedin.com/groups/14675015/

Join Kirk Grogan on the Tipped Off podcast as he sits down with Scott Rodney, Director of HR and Payroll at Bartaco, to explore how the popular restaurant brand balances rapid growth with a people-first culture. From managing payroll across 14 states to ensuring pay transparency and team engagement, Scott shares insights on streamlining operations, leveraging technology like TipHaus, and retaining top talent in today’s challenging labor market.

Discover how Bartaco builds community, invests in learning and development, and stays true to its authentic brand experience, all while preparing for future expansion. Whether you’re in HR, payroll, or restaurant operations, this episode is packed with actionable strategies for scaling a brand without losing its soul.

In this episode of Tipped Off, host Kirk Grogan sits down with Christin Marvin, a seasoned restaurant operator turned consultant with over 20 years of hospitality experience, from working the line at 15 to helping brands scale from 6 to 48 locations.

Christin shares her proven framework for sustainable growth, explaining why scaling isn’t just about opening more doors; it’s about defining the right roles, developing your people, and revisiting your org chart every year to stay on track. She also dives into practical ways to cut turnover in half, hire with purpose, and foster cultures that reward performance and well-being.

Plus, Christin opens up about her work with CHOW, a nonprofit supporting mental health in hospitality, and what every operator can do to protect their teams and themselves.

Whether you’re running one restaurant or fifty, this episode is packed with strategies for scaling smarter, leading better, and keeping your people at the heart of your business.

On this episode of Tipped Off, host Kirk Grogan sits down with Barry Lowenthal, Owner of Brass Tap Baltimore, to talk about what it really takes to run a thriving craft beer operation. Barry shares his secrets to hiring and retaining great staff, creating a culture of loyalty through hands-on leadership, and keeping his business profitable without losing sight of what matters most, his people and his guests. From promoting local Maryland breweries to seamlessly managing tips with Toast and TipHaus, Barry offers an inside look at how he’s built a community-driven business that runs on trust, teamwork, and transparency, one pour at a time.

On this week’s Tipped Off, Kirk Grogan talks with Kevin Eggen, CEO of Hops n Drops, about growing 18 locations across Washington and Oregon and managing a team of 900+ employees. They dive into labor productivity, minimum wage impacts, and the tech tools, like TipHaus and Toast, that help streamline operations. Kevin shares how he approaches tip management, payroll transparency, and building systems that empower teams while keeping guests happy. From balancing profitability to creating the right tech stack and team structure, get a CEO’s perspective on what it takes to scale successfully in hospitality.

On this episode of Tipped Off, TipHaus COO Kirk Grogan sits down with Jean-Pierre Mouren-Laurens, VP of Finance at Wood Ranch, to unpack how the brand grew from one location to 18 across Southern California. JP shares how Wood Ranch balances growth with California’s strict wage and labor laws, building a culture of compliance first, then efficiency. They dive into payroll, scheduling, and the tech stack that keeps operations smooth at scale, plus what tech trends are worth investing in, and which are just fads. If you’re looking for insights on scaling restaurants, navigating compliance, and creating strong team buy-in, this episode is a must-listen.

Join us for an insightful conversation with Josh Morris of Bluegrass Hospitality Group as he dives into how their restaurants promote teamwork through tip pools and tip shares, and how moving to TipHaus transformed tip management, eliminating cash handling, spreadsheets, and liability concerns. Josh shares his favorite restaurant concepts, strategies for keeping guests coming back, and the challenges and opportunities facing the industry today. From staffing solutions and flexible schedules to thoughtfully adopting AI without losing the human touch, Josh provides a candid look at running successful restaurant operations while staying true to hospitality.