Corner Booth Podcast

In this Corner Booth podcast episode, host Chris Tripoli sits down with seasoned restaurateurs Jamie Adams and Leonardo Moura to explore the art and challenges of managing multiple restaurant concepts. From their humble beginnings in the hospitality industry to building four successful dining establishments in Atlanta, Jamie and Leonardo share their entrepreneurial journey, emphasizing the importance of defining a unique restaurant concept and creating memorable guest experiences. Listeners will gain actionable insights on how to scale restaurant operations, manage partnerships, and adapt to changing market trends. The discussion covers critical topics such as concept development, restaurant design, budgeting, and leveraging technology for efficiency. Jamie and Leonardo also reveal how they navigated obstacles like the pandemic by introducing innovative ideas, including a speakeasy-style pizzeria within an existing restaurant. Their story highlights resilience, creativity, and the power of collaboration in the competitive foodservice industry. Whether you’re a restaurant owner, aspiring entrepreneur, or hospitality professional, this episode offers practical advice on growth strategies, marketing tactics, and operational excellence. Learn how to read demographics, build strong culinary teams, and use technology wisely without sacrificing the human touch. Packed with real-world examples and expert tips, this conversation is a must-listen for anyone looking to succeed in the dynamic world of restaurant management and multi-concept dining.

In this episode of Corner Booth, Chris Tripoli interviews Kendall Ware, a seasoned restaurant industry leader and franchise consultant. Kendall shares his journey from bussing tables at age 16 to becoming CEO of major brands like Cinnabon and Orange Leaf. His experience spans opening nearly 100 restaurants and leading six national brands, giving him unique insights into the franchising process. For restaurant owners exploring growth, Kendall emphasizes the importance of understanding why you want to franchise and ensuring your concept is scalable before taking the leap. Kendall outlines the critical steps for turning a profitable restaurant into a franchise brand. These include trademarking your name, drafting a Franchise Disclosure Document (FDD), and creating a comprehensive operations manual tailored for franchisees. He explains why legal compliance, operational systems, and supply chain strategy are essential for sustainable growth. Kendall also warns against common pitfalls, such as overspending on initial setup or expanding too quickly without regional support. His advice focuses on building a strong foundation that protects both franchisor and franchisee while maintaining brand standards. Beyond legal and operational preparation, Kendall stresses the importance of fostering trust and collaboration between franchisor and franchisee. He introduces the concept of “Friendship”—a blend of partnership and relationship—to replace the outdated “us vs. them” mindset. According to Kendall, healthy franchise relationships drive faster adoption, stronger brand consistency, and higher profitability. For emerging brands, his consulting approach offers affordable, practical solutions to scale nationally while avoiding costly mistakes.

Ready to learn what it really takes to open a successful restaurant in today’s market? In this episode of Corner Booth, host Chris Tripoli sits down with acclaimed chef and restaurateur Bryan Caswell to unpack the entire opening process of his newest concept, LATULI. From navigating skyrocketing equipment costs to designing a ground-up kitchen, Bryan shares candid insights that every operator needs to hear. If you’ve ever wondered how to turn a vision into a thriving business, this conversation is packed with actionable strategies. Discover the secrets behind staffing and team building in a tough labor market. Bryan explains why hiring for attitude and training for skill beats chasing the “perfect resume,” and how tip pooling and culture-first leadership can transform retention. You’ll also hear how he staggered reservations and dayparts to avoid the pitfalls of a chaotic launch—plus why creating a controlled growth plan is the ultimate key to long-term success. We dive deep into concept development, menu strategy, and profitability. Bryan reveals how defining your “box” keeps your brand consistent while allowing flexibility for seasonal creativity. Learn why global flavors with local sourcing resonate with today’s guests, and how to maximize profit centers like brunch, happy hour, and private events. Whether you’re planning your first opening or optimizing an existing operation, these insights will help you boost revenue and guest satisfaction. Don’t miss this masterclass in restaurant entrepreneurship. By the end of the episode, you’ll walk away with proven tactics for site selection, budgeting, staffing, and marketing—all from someone who’s opened 17 restaurants and still innovates every day. Hit play now and subscribe to Corner Booth for more insider conversations that help you engage your team, delight your guests, and grow your business.

This Corner Booth podcast by RestaurantOwner.com is a leading resource for independent restaurant operators seeking strategies to engage teams, delight guests, and grow their business. In this episode, host Chris Tripoli interviews Utkarsh Yadav, founder of Sigri Indian Barbecue, a fast-casual concept that combines authentic Indian street food with American barbecue traditions. The discussion explores how open flame cooking, tandoor techniques, and customizable menu options create a unique dining experience that resonates with today’s guests. Utkarsh shares his entrepreneurial journey from Mumbai to the U.S., where he worked in various restaurant roles before launching Sigri Indian Barbecue. His concept focuses on fresh, nut-free Indian food prepared in traditional clay tandoor ovens, offering signature dishes like chicken tikka, butter chicken, saffron rice, and paneer. With a menu designed for customization, guests can choose proteins, sauces, and sides to create bowls and cuisine prepared in traditional clay tandoor ovens, offering signature dishes such as platters that fit every palate, including vegetarian options. The conversation emphasizes the importance of hospitality and guest experience in a technology-driven industry. While online ordering and delivery remain essential, Utkarsh believes that human-to-human interaction is irreplaceable for building customer loyalty. By training staff to explain flavor profiles and guide guests through the menu, Sigri Indian Barbecue delivers an authentic and personalized experience that sets it apart from other fast-casual restaurants. Additionally, the episode dives into growth strategies, including franchising and supply chain optimization. With a streamlined menu and standardized operations, Sigri Indian Barbecue is positioned for nationwide expansion and has already attracted significant interest from potential franchisees. This episode offers valuable insights for restaurant owners looking to innovate, maintain authenticity, and scale successfully in today’s competitive market.

This episode of Corner Booth dives deep into the world of restaurant accounting and financial management for independent restaurant operators. Hosted by Chris Tripoli of RestaurantOwner.com, the discussion features Raffi Yousefian, founder and CEO of The Fork CPAs, an outsourced controller service specializing in restaurants, bars, and nightclubs. The conversation emphasizes the importance of accurate bookkeeping, proper chart of accounts setup, and leveraging technology like QuickBooks Online and Margin Edge to streamline financial reporting.  Raffi shares his journey from early exposure to restaurant bookkeeping to building a firm that now serves over 500 restaurants nationwide. He explains how outsourced controller services provide real-time reporting, weekly financial snapshots, and monthly P&L reviews to help operators monitor prime costs, labor cost management, and occupancy cost percentages. The episode highlights why understanding key metrics such as sales per square foot, guest count tracking, and check averages is essential for optimizing profitability and ensuring long-term success.  The podcast also addresses current industry challenges, including rising labor costs, food cost inflation, and the competitive restaurant marketplace. Topics such as tip credit elimination, service charge models, credit card surcharges, and tip fatigue are explored, along with strategies for maintaining profitability amid rising menu prices and customer pushback. Raffi emphasizes the need for accurate balance sheets, current ratio analysis, and maintaining capital to effectively navigate these hurdles.  Additionally, their discussion underscores the role of technology and operational efficiency in modern restaurant finance. From cloud-based POS systems to inventory management software, operators are encouraged to adopt tools that automate data entry and deliver actionable insights. By focusing on prime cost reporting, weekly snapshots, and sound financial health checks, independent restaurant owners can make informed decisions that drive profitability, enhance the guest experience, and sustain growth in today’s fast-changing restaurant industry. 

In this episode of Corner Booth, hosted by Chris Tripoli, we explore the latest restaurant industry trends and best practices for independent operators. In this episode, Chris interviews Chris Gannon, co-founder and CEO of Bolay, a fast-casual dining concept celebrated for its fresh, bold flavors, gluten-free menu, and build-your-bowl concept. Gannon shares his journey from growing up in a hospitality-driven family to creating a brand that blends flavor profiles from around the world with proprietary spice blends and modern design, all while focusing on an exceptional guest experience. The discussion dives into operational excellence, emphasizing consistency in execution, food safety standards, and strategies for restaurant expansion. Gannon highlights the importance of selecting talent over simply hiring staff, building a culture rooted in hospitality and teamwork. He also addresses labor challenges, guest satisfaction, and the role of community involvement and philanthropy in driving brand awareness and loyalty. Finally, the episode examines the impact of restaurant technology, including online ordering, third-party delivery, loyalty apps, and digital platforms. Gannon explains how Bolay adapted early to convenience dining and post-COVID trends, implementing dedicated to-go stations to ensure order accuracy and smooth operations. Whether you’re interested in fast casual dining, restaurant marketing strategies, or franchise opportunities, this episode offers actionable insights to help you engage your team, delight your guests, and grow your business. Looking ahead, Gannon shares Bolay's vision for growth, including plans for franchise opportunities, regional expansion, and partnerships that align with the brand’s commitment to hospitality excellence and healthy dining options. With 23 locations and a strong foundation in operational consistency, Bolay is poised to become a nationwide leader in the fast casual dining space. This episode is a must-listen for operators seeking inspiration on scaling their concept while maintaining quality, culture, and guest satisfaction.

In this Corner Booth episode, host Chris Tripoli interviews Shawn Lalehzarian, founder and CEO of Red Chickz, a fast casual restaurant concept specializing in Nashville hot chicken. Shawn shares his journey from dishwasher to entrepreneur, detailing how his experience managing airport food operations helped shape his approach to restaurant concept development. His passion for flavor and crunch led to the creation of Red Chickz in 2018, with a menu that includes inventive items like Nashville hot shrimp, chicken and waffles, and French toast sandwiches—all built on authentic recipes sourced directly from Nashville. The conversation dives into Shawn’s strategic approach to restaurant franchising, emphasizing the importance of building a strong operational foundation before scaling. He discusses how Red Chickz optimized its small footprint restaurant design to maximize efficiency and reduce labor costs, drawing from his background in airport operations. The podcast also explores how a negative review sparked the idea to franchise, leading to a smart growth model focused on consistency, simplicity, and selective franchisee partnerships. Listeners also gain insights into how Red Chickz leverages social media restaurant marketing, with over a million followers on TikTok helping to build brand awareness and customer engagement. Shawn outlines plans for East Coast expansion and long-term goals, including international growth, all while maintaining operational integrity. This episode offers valuable takeaways for independent operators looking to scale, improve operational efficiency, or explore franchise growth models in today’s competitive restaurant landscape.

After operating her tea house for 15 years in the Gruene, a historic community located within the city limits of New Braunfels, Texas, Carol Irwin decided it was time to think bigger. Irwin explored the larger New Braunfels market. And there she found the right spot for a breakfast, lunch, and brunch cafe concept.  In the summer of 2011, she and her daughters opened Buttermilk Cafe, which quickly became a New Braunfels’ favorite. In fact, its popularity presented the only downside of the 3,000-square-foot space, which was not large enough to accommodate the crowds and often resulted in an hour-long wait to be seated.  So Irwin went to work on expanding the cafe’s footprint, and in 2015, she took over the space next door. Now, with 4,600 square feet and 150 seats, Buttermilk Cafe even offers additional space for private parties and meetings. Irwin explains how caring for her guests and staff has created a "people-first” culture in her concept that promotes customer loyalty and low employee turnover. Says Irwin, “I learned long ago that treating staff like family helps them bond with you, care for one another, and stay longer. I also believe that although the customer isn't always right, they are always the customer — the most important part of this business.” Irwin shares her approach to seasonal menu development and commitment to quality. “I am concerned about product cost like anyone else,” she says. “However, I prefer to build volume by offering better-than-breakfast-chain quality at reasonable prices, even though that creates tighter margins.” Irwin also provides tips on community marketing and how to integrate technology without sacrificing guest engagement. “At this point in my life, it’s about maintaining a good work-life balance, which is why closing on Sunday has always been important to me and my family.”

Billy Downs learned the meaning of hospitality from his grandmother. “With 30 grandchildren, Grandma Betty was always ready to entertain,” he recalls, adding, “She was welcoming and appreciative of the chance to serve others.” Downs began his career in foodservice as a teen serving ice cream before working his way into the kitchen and front of the house positions.  After graduating from Michigan State University, Downs managed casual theme restaurants. He later moved overseas to gain experience in U.K. pubs, including the Prince of Wales Free House, a 200-year-old establishment. There, he met Matthew Kirby, who partnered with Downs to operate three London Mongolian barbecue restaurants. Downs returned to Michigan, where he created BD's Mongolian barbecue and grew it to 12 units before selling the concept to a New York investment group. "It was 2015 when I found Ford's Garage,” says Downs. “They had three units at the time and I really connected with the feel, the design, the music and of course the story celebrating the history of the Ford Motor Company." In 2015, Downs became a franchisee operator of Ford's Garage in Fort Myers, Florida. His 4,400 sq. ft. location appealed to a broad demographic. Downs retraces his journey to present role as president of Ford’s Garage. Today, there are 32 Ford’s Garage restaurants located in Florida, Indiana, Kentucky, Michigan, Ohio, and Texas. The concept design hearkens prohibition-era service stations. The units are open for lunch and dinner seven days a week, offer 30 or more craft beers, and seat from 200 to 260 guests. Downs believes that combining good quality food and friendly service with a unique atmosphere creates an energy that equals value for today's guests. "The casual dining segment is shrinking,” he says. “It is more important than ever to excel. We cannot be satisfied with being busy unless we are successful at creating a guest experience that bonds them with our brand."

A Cornell University School of Hotel Administration graduate, Dan Sidner worked in country clubs, mastering the art of service and enology before leaving to spend a few years working throughout France. Upon his return to the U.S., Sidner entered the independent restaurant market segment, working in fine-dining concepts in North Carolina and Colorado, where for six years he owned and operated his first restaurant, Zino Ristorante, in Vail Valley. He later moved to Wisconsin to raise his family and in May 2007, along with chef-partner Joe Muench, opened Maxie's restaurant. "Maxie's is dedicated to friendly hospitality specializing in Southern Classics," says Sidner.  "Joe and I love the creation part of this business and decided early on to create concepts we love and would always want to dine at." While operating their dinner-only concept, Dan noticed a location eight blocks away from Maxie's and thought it would be a perfect space for them to expand into the growing breakfast-brunch niche. This led to the launch of Blue's Egg in 2010. They quickly realized the breakfast, lunch, and bakery concept could be a multiunit business. However, rather than expansion, Sidner created a new concept in 2014 when he opened Story Hill BKC. Sidner shares his tips on operating multiple concepts, the importance of systems and procedures, as well as team building and ongoing management development. "We prioritize our people at each restaurant by cross-training staff, promoting from within and providing a larger management team in order for them to maintain a more balanced lifestyle.” Sidner believes the future of the restaurant industry might be counter-service and smaller space restaurants rather than the 150- to 200-seat capacity concepts he and his partners currently operate. He also believes expansion isn't necessarily adding more locations, but rather by developing the existing ones. "Restaurants may become the last bastion of personal contact," says Dan. "We have spent a great deal of time broadening our bakery offerings and moving into catering as ways to successfully expand on our brand."

Aaron Anderson’s restaurant career began as a five-unit franchisee of The Hot Dog Factory in Philadelphia prior to creating his own concept. "I felt there was a void in the casual breakfast-brunch market segment in the Northeast and decided to jump in with both feet," says Anderson, who was inspired by the success of his two favorite restaurants, Waffle House and Raising Cane's. He opened the first Sunrise Social unit in 2023. The 2,500 sq. ft. casual full-service concept quickly became successful,  serving chicken and waffles and other breakfast and lunch items. Sunrise Social operates from 8 a.m. to 4 p.m. seven days a week. Anderson creates variety and value via ingredient cross-utilization. "Simplicity and consistency has always been the objective and continues to be my main concern as we plan our growth," says Anderson. Anderson explains how he develops the systems leadership for growth. "The recipe for a successful franchise program consists of three main ingredients: the proper selection of franchise partners, a complete initial training program and continued support.” Despite the current challenges of high occupancy costs, increased opening budgets, and a tight labor market, Anderson is optimistic about continued franchise growth and looks forward to Sunrise Social’s first 24-hour location in late 2025 in Katy, Texas.

Jeff Mauro's influence on hospitality started at a very young age. "My family always entertained. Our house was the place to be for good food and fun with family and friends." Mauro graduated from Le Cordon Bleu culinary school and worked as a private chef and instructor while pursuing a theater career. His talent for combining cooking with comedy helped him win the seventh season of "Food Network Star" and launched his career as a television personality. Mauro hosted the television show "The Sandwich King" before becoming co-host of the Emmy award-winning show "The Kitchen" with Sunny Anderson, Katie Lee, and Geoffrey Zakarian.  In this episode, Mauro shares his lessons learned through television competition and his early experience operating a neighborhood deli with his cousin. He discusses the principles of proper entertainment from his book "Come on Over", as well as advice on hosting the best backyard barbecue party. He lists his 10 Commandments of Sandwich Creation and explains why his favorite color is “Pastrami”. Mauro also discusses the challenges facing independent restaurant owner-operators and the opportunities created by consumer demand for quality, convenience, and value. In 2020, he founded Mauro Provisions to share the flavors of Chicago. He, his sister, and other family members are filling orders for sauces, seasonings, meats, and sandwich kits to wannabe "Sandwich Kings" everywhere. Learn more about it at mauroprovisions.com

John Young is CEO of Young's Jersey Dairy, a 120-acre family-owned and operated Yellow Springs, Ohio, hospitality destination established 156 years ago. As its name suggests, the business began as a dairy in 1869. It added a bakery later. In the 1990s, it expanded to an event destination, with a restaurant, mini golf course, train, batting cage, and carousel. Today, Young's Jersey Dairy hosts events for as many as 5,000 guests. "We are still best known for our ice cream,” says Young, explaining, “our 35-flavor offerings include seasonal favorites created by family members, including lemon blueberry cheesecake and peppermint chocolate marshmallow." This family business operates with a team of 13 family members involved in dairy production, management, and marketing. Many guests make their visit to Young's Jersey Dairy a day trip, traveling from Ohio cities Cincinnati, Columbus, and Dayton. "We like to think each visitor experiences our triple play, including a sandwich, burger or shake from the family restaurant; ice cream for dessert; and fresh-baked bread or cheese from the retail bakery."  For 15 years, Young's Jersey Dairy has prepared cheese curds. Current annual production is 80,000 lbs. Young shares a day in the life as CEO of Young's Jersey Dairy. He explains how he overcomes the challenges of a seasonal business and how he models Disney’s approach to staff training that is among the reasons the company has no shortage of job applicants. "We employ 60 people at peak season, so cross-training is an absolute must for us in order for every staff member to feel engaged and provide the friendly guest experience our visitors deserve.”

Growing up in Peoria, Bryan Lockwood’s first job in the restaurant business was working with his mother at a diner. Fast forward to his first industry career position as a manager at Bonanza Steakhouse. He enjoyed the work and was promoted to a multi-unit franchise supervisor before becoming a franchise owner-operator in Jacksonville, Ill.  At 25, Lockwood sold the business and moved to Florida where, in 2003, he and his partners created the Tavistock restaurant development and management group. Along with other investors, the group purchased 17 restaurants in the San Francisco Bay Area. Over the following two decades, Lockwood’s company purchased and turned around struggling restaurant concepts and acquired more than 100 restaurants of various brands. "I learned many lessons from this experience, says Lockwood, going on to say, “that included the importance of guests and why listening to them makes you smarter."  In this episode, he shares his tips on acquisition as well as the concept development process. “People creating a concept today should not fall in love with their own wishes but rather concentrate on the guest. They should build a team that specializes in areas you don't and finance with contingencies and sufficient working capital."  In 2023, Lockwood created his current restaurant company Artistry to acquire and turn around struggling restaurants and create new concepts. Artistry currently owns and operates award-winning restaurants Boca, The Chapman, Oak and Stone, Shrimp Basket, Hickory Tavern, and the Sandbar on Florida’s Amelia Island. Lockwood sees today's challenges as more than combating operating costs and the growing competitive landscape. “I see the need to become the employer of choice and maintaining a people culture that begins with the worker-to-manager relationship and from manager to ownership."  He believes the best restaurants operate like a reverse mullet haircut. In other words, he explains, "put the party out front and run a tight business in the back.”

In 2022, Troy Hooper was introduced to the private equity owner of Pepper Lunch. He had assumed they would be discussing a short-term consulting position; however, it became a full-time position as CEO of the global quick-casual brand with hundreds of locations in 15 countries.  Pepper Lunch is a Teppanyaki concept. Teppanyaki, which is often called hibachi in the U.S., uses an iron griddle to cook food. Pepper Lunch entrees are served on a 500-degree F iron plate. Open for lunch and dinner, the restaurants are able to serve 700 guests per day from their 1,700 to 2,000 sq. ft. unit. Hooper leaned initially on his experience in hospitality development as he created his strategy.  “We quickly developed two priorities,” says Hooper, explaining, “the Asia team focused on a centralized operations center and updating the program, while the US team focused on growth.” At this writing, there are 534 Pepper Lunch units operating worldwide. U.S. expansion is centered around franchise growth in Arizona, California, Florida, Nevada, and Utah. Hooper estimates that at the current rate, the concept could double its units within 10 years.  Hooper believes the secret to the concept’s success is in the simplicity. "Guests order at a kiosk or the counter, their entree, along with rice and vegetables, is delivered to the table within 6 to 7 minutes.” The units operate with four to six team members who are cross-trained at prep, cooking, and delivering. An emphasis on guest service provides an additional point of difference. Currently, less than 10% of sales are to-go pick-up orders, but Hooper expects that to reach 20% as the business grows. Says Hooper, “The win isn't in the speed of growth or the amount of units, but in the ongoing support to build revenue and improve unit operations."

While in college studying mechanical engineering in the ‘80s, Shahpour Nejad worked part-time making and delivering pizzas. "It stuck with me. I am still loving the pizza business."   After moving from Cleveland to Sacramento, Nejad opened the very first Pizza Guys in 1986. "What a learning experience,” he says, adding, “We had 65 seats and offered a pretty extensive menu featuring a lunch buffet. We became much smarter opening our second location at a 1,200 square-foot counter-service, take-out and delivery-only concept.” The concept’s second unit was a prototype for expansion. Currently, there are eight company-owned units operating in the Sacramento metro. There are five franchises with seven more scheduled to open by the end of 2025. Nejad felt Pizza Guys was ready to franchise once the concept had: Successfully operated multiple units and maintained proper profit margins. Established systems and procedures. Developed a franchisee profile that aligned with the company culture. Was able to offer franchisees direction and support. “It's important to determine your niche in the marketplace,” says Nejad. “The pizza customer seems to be driven by either price, or quality and variety. We chose the second option and have been very happy with the creativity it has allowed us.” Pizza Guys offers more than 30 specialty pizzas and four homemade sauces on thin, thick, and New York style crusts. Locations are permitted some flexibility with menu offerings, limited-time promotions, and community marketing. Adds Nejad, "What I like most about what I do is working with managers and franchisees to build their units' business."

George McLaughlin had been a successful McAlister's Deli franchisee prior to selling his interest in 2007. "Being out of the business was tough on me," he recalls. "I really missed the guest interaction and working with the staff.” So, 10 years later, McLaughlin opened his first Vicious Biscuit unit in Mount Pleasant, South Carolina. Open seven days a week from 7 a.m. to 2:30 p.m., the counter-service breakfast and brunch concept offers fresh-baked "plate-sized" biscuits, sandwiches, and bowls. McLaughlin explains the importance of a concept's "points of difference". At Vicious Biscuit, they include a self-service jam and jelly bar and “touch-point” system of service. Vicious Biscuit staff are trained to execute five steps of guest service, including greeting and taking the guest’s order, suggestive selling, meal delivery and pre-bussing, and a sincere “thank you”.  They are cross-trained in various roles and they all share in the tip pool. Expansion of the concept has been steady since 2019 with nine locations operating in the Carolinas, Florida, Louisiana, and Ohio. "Growth through franchising has become our preferred choice, says McLaughlin, adding, “our Vicious Benefits program of good work-life balance, relative ease of operation, proper investment to sales ratio, and excellent support system is really attractive to potential franchisees." Four new franchised locations are scheduled to open within the next year. Selecting the right franchisees remains a top priority for McLaughlin. "Having a well-developed qualification process is essential in order to be certain we select brand ambassadors that fit our culture and commitment to service and community,” he explains. On average, it takes 18 months to open a new Vicious Biscuit location. However, growth has been slowed recently by real estate market challenges. Nevertheless, says McLaughlin, selecting the right place and choosing the right people is much more important than unit count to the concept’s success.

Award-winning Chef Jose Salazar was born in Colombia and raised in Queens, New York. His career includes working with Jean George Vongerichten, Thomas Keller, and other culinary luminaries. In 2008, he and his family moved to Cincinnati, where he now operates four successful concepts, including Salazar, Safi Wine Bar, Mita's, and Daylily. "I found Cincinnati to be a big, small town, where word of mouth drives the success or failure of your restaurant,” says Salazar. “We were fortunate to develop a good following and are grateful for the success this community has provided."  Salazar is also thankful for the chance meeting with a customer many years ago, who became an investor in the business and led to a wonderful partnership. "I knew the kitchen very well but wasn't aware of the financial and business aspects of restaurants," he says. Salazar shares his experience with developing unique concepts, building a group of talented team members, and learning to operate a successful restaurant business. “It's no secret that this is a people business, and I learned it's best to trust your people but put your faith in your systems." He found that developing standard operating procedures is required for his team to operate consistently. Salazar is committed to following the steps that made his restaurants successful. This includes fostering strong purveyor relationships to secure the finest local ingredients, offering a fresh seasonal menu, and providing guests with personal attention from his well-trained service staff. As Salazar says, "The basics of the service business have never been more important than they are today.”

Inspired by the trend of healthy menu options in quick-service dining, Nelson Monteith, founder and CEO of Austin, TX-based Honest Mary's, left the oil and gas industry to become a restaurant entrepreneur. Monteith’s confidence in Honest Mary’s was fueled by months visiting similar concepts in California and Florida, as well as researching the quick-service sector. However, he was not as confident in his ability to run the business.  ''I worked making smoothies as a teenager, but was unaware of the many moving pieces there are in the daily operations of a restaurant,” he says. “Committing to a lease and raising the necessary funds was a very big step, as was leaving my job.” Naming the concept after his wife Mary, he launched the business in 2017 in a 2,500-square-foot space in Austin. In this episode, Monteith shares his experience in the startup phase to develop systems and operational consistency. Honest Mary's became known as the "Fresh, Healthy, Fast, & Affordable " alternative, serving a growing community of guests for lunch and dinner.  With a menu focused on both signature and build-your-own grain bowls, Honest Mary's built a loyal following. Two and a half years after launching the first unit, Monteith opened the second location. He opened the third in 2023 and the fourth in 2024.  Now, armed with a fresh seasonal menu program, community-focused marketing, and a strong management team, Honest Mary's is looking to expand outside of Austin. "We aren't interested in franchising but should open a company-operated location in Houston sometime late 2025," says Monteith. With 40% of the restaurant's volume coming from online orders, car-side pick-up, and delivery, Honest Mary's successfully operates from small spaces with minimal staffing and opening costs. Says Monteith, “We think we are a concept built for today's market." 

Sam Ballas grew up in a restaurant family, but he chose a career in finance upon graduation from college. However, 19 years later, he met Chef Sammy Gianopoulos, a Johnson & Wales University graduate with acclaimed culinary success at multiple concepts, and decided to return to the restaurant business.  Gianopoulos yearned to create a high-quality, counter-service restaurant that could easily be replicated. In this episode, Ballas and Gianopoulos explain how combining their culinary expertise and financial acumen laid the foundation of a successful partnership. In December 2023, they created Sammy’s Sliders, featuring chef-inspired Angus beef, antibiotic-free chicken, fresh fish, and falafel sandwiches. Their initial 2,200 square-foot Winston-Salem, NC strip mall location was an instant success. "The ‘two-slider tray’ with fries and drink for $13 helped establish us as a great value concept,” says Gianopoulos, adding, “Today's customer expects high quality, good portion, and reasonable prices. We knew we wouldn’t be able to expand without providing all three.” In October 2024, they launched a second location in Kernersville, NC and began promoting the concept as a franchise. "Expanding through franchising works best for Sammy’s Sliders,” says Ballas. “We offer established operating systems, experienced financial ability, a low cost of entry, and relative ease of operation.” The future looks bright for this partnership, says Ballas going on to say, “We are keeping our focus on the three basic combined steps of successful growth — serve high-quality product, maintain a hospitable service culture, and carefully select franchisees that fit our concept and vision.”