Restaurant Owners Uncorked

Episode Summary:In this episode of Restaurant Owners Uncorked, Wil interviews Sean Marsiglia, an entrepreneur who owns several restaurants in Tampa, including Three Brothers Pizza, and other ventures such as a bagel shop and a baseball facility. Sean shares his journey from a promising baseball career cut short by injury to working at Chili’s, becoming an accountant, and eventually taking the entrepreneurial leap into the restaurant industry. He speaks candidly about the challenges of starting with minimal resources, living on a business partner’s couch, and hustling door-to-door to make his first restaurant a success. Sean also shares insights on building culture in his businesses, dealing with crises like a devastating fire, his commitment to community engagement through initiatives like feeding school children and first responders, and his broader entrepreneurial philosophy of saying “yes” to opportunities and figuring things out along the way.Key Takeaways: Early Hospitality Experience: Sean began his hospitality career at Chili’s after a baseball injury ended his sports trajectory. Accounting & Business Acumen: His background in accounting and working with restaurant finances gave him a strong foundation for ownership. Entrepreneurial Leap: In 2015, he purchased his first pizzeria in Tampa for $20,000, relying heavily on credit and personal hustle to get the business off the ground. Relentless Hustle: Sean embraced a “say yes and figure it out” mentality, living on a couch and knocking on doors to drive early success. Fire & Recovery: A 2020 fire shut down his flagship store for 31 months, but business interruption insurance and resilience kept the business alive. Community Focus: He has implemented pay-it-forward programs, fed thousands of children during COVID, and routinely supports police, firefighters, and hospitals. Culture over Talent: Sean prioritizes hiring people with good attitudes and building a strong, positive team culture over purely skill-based hires. Networking & Opportunities: Leveraging relationships (e.g., with local athletes and influencers) has opened doors for new ventures. Diversification: Beyond pizzerias, Sean runs a bagel shop, a baseball facility, and even sells Christmas trees, embracing creative revenue streams. Independent Mindset: He avoids private equity and investor involvement to maintain independence and stay true to his values. Marketing Philosophy: Sean favors community-driven and relationship-based marketing over traditional advertising. Shared Values with Schedulefly: He appreciates Schedulefly’s customer-first approach and non-corporate ethos, aligning with his own business philosophy.

In this engaging episode, Wil B chats with Mark Greenblatt, President of Barry Bagels, and Jim Nussbaum, CEO. They share the remarkable 53-year journey of Barry Bagels, from its founding by Mark’s father in 1972 to its expansion to 84 total stores (open or under development) across five states. Mark and Jim delve into the evolution of the brand’s identity, its strategic franchising model, and the values-driven leadership that has fostered exceptional employee retention and customer loyalty. The conversation covers everything from bagel baking methods to the principles that make successful franchisees, painting a picture of a company deeply committed to long-term partnerships, fresh food, and a humble, hands-on culture.Legacy of Longevity: Barry Bagels was founded in 1972 by Barry Greenblatt and has thrived for over five decades through a combination of strong values, adaptability, and high-quality food.Franchise Growth: Since starting to franchise in 2012–2014, Barry Bagels has grown to 20 locations with 64 more in development, all driven organically through word-of-mouth, former employees, and brand fans.Multi-Revenue Model: The brand thrives on three primary revenue streams: retail, catering (funerals, corporate, pharmaceutical reps), and wholesale (universities, hospitals, coffee shops).Quality + Freshness: Bagels are boiled and baked fresh all day long, with small batch production ensuring optimal texture and warmth—a differentiator among national competitors.Strategic Expansion: The team uses an “80% concentric, 20% opportunistic” expansion strategy, favoring growth near existing stores but making exceptions for the right franchisee in the right market (e.g., Dallas).Franchisee Fit is Key: Owner-operators are preferred. Candidates must be willing to roll up their sleeves; absentee ownership is discouraged.No Ego Leadership: Both Barry and Mark modeled servant leadership, doing every job from mopping floors to serving customers, building a culture of humility and loyalty.Unusually Low Turnover: The company boasts decades-long employee tenures, credited to culture, shared values, and a leadership style based on mutual respect and shared effort.Careful Vetting: Potential franchisees are assessed beyond the business plan—personality, values, and how they treat people matter deeply to the team.Supply Chain Simplicity: Raw frozen dough is distributed via Gordon Food Service, allowing consistent quality control while supporting national growth.Optimism for the Future: With new markets like Florida and Texas on the horizon,, the future looks bright and bagel-filled.

In this episode of the Restaurant Owners Uncorked podcast, Wil Brawley talks with Seth Watson, the founder of Distillery of Modern Art in Atlanta. Seth shares his entrepreneurial journey, from launching a production and event design business out of a garage to eventually building a one-of-a-kind distillery that blends spirits, art, and community. He opens up about why he left his first business, how he navigated outdated Georgia alcohol laws, and why he built a distillery with multiple revenue streams: a cocktail bar, an art gallery, an event space, and a production facility. Seth also discusses the lessons he’s learned about ego, iteration, and surrounding himself with smart people, while offering fascinating insights into bourbon, gin, and the modern spirits landscape.Key Takeaways: From Garage to 400+ Events a Year: Seth’s first business in event production started in a garage and grew into a full-scale company handling hundreds of large-scale events annually. Exit Fueled by Values Misalignment: After 17 years and increasing tension with a 50/50 partner, Seth exited the business to preserve his sanity and avoid letting resentment fester. Control Matters: Seth learned the hard way that 50/50 partnerships often don’t work. He now maintains control in any business he leads. Birth of a Unique Concept: Distillery of Modern Art combines a distillery, cocktail bar, art gallery, and event space—all designed around Seth’s love for whiskey and modern art. Navigating Georgia’s Arcane Liquor Laws: Seth had to build his distillery concept while lobbying against outdated post-Prohibition laws that limited direct-to-consumer sales. Whiskey Meets Art: The subjectivity of both whiskey and art inspired the distillery’s brand and mission: create a sensory and aesthetic experience, not just a product. Producer for Other Brands: In addition to his own spirits, Seth’s team produces over 40 products for 18 other brands across the U.S., offering a more personal and flexible alternative to large manufacturers like MGP. No Ego in Product Development: Seth scrapped his original gin recipe when taste tests failed—not because he didn’t like it, but because customers didn’t. Craft Over Hype: Seth values drinkability and authenticity over branding. He prefers bottles like Michter’s over hyped-up names like Pappy Van Winkle. Committed to Community: From supporting small farmers to featuring local artists (commission-free), Seth backs up his community-first philosophy with action. Owner Mentality, Not Exit Mentality: Like the Yingling family, Seth isn’t chasing a fast exit. He wants to build a sustainable, generational business—possibly passing it on to his children one day.

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil chats with Ross Hester, owner of Good Day Cafe and Bar Muse in Oxford, Mississippi. They discuss Ross's journey in the restaurant industry, the challenges of running a business, and the importance of leadership and team dynamics. Ross shares insights on the growth of his establishments, the significance of maintaining a positive work environment, and the future plans for his businesses. The conversation highlights the passion and dedication required to succeed in the hospitality industry.Takeaways Bar Muse is a craft cocktail bar that started in a small space. Leadership is about serving employees and leading by example. Hospitality is a team sport that requires everyone to contribute. Understanding the hidden costs of running a restaurant is crucial. Passion for the business is essential for success. Creating a positive work environment leads to employee retention. Attitude is more important than experience when hiring. Community and independent restaurants are vital to local culture.

SummaryIn this episode of Restaurant Owners Uncorked, host Wil Brawley engages with Chad Biel, a successful restaurateur and franchisor, discussing the intricacies of restaurant management, the importance of effective AI-phone answering software, and the challenges of finding the right franchisees. They explore the growth strategies for franchising, the significance of community engagement, and the marketing tactics that can enhance brand recognition. Chad shares insights from his experiences in the restaurant industry, emphasizing the need for transparency and the value of good people in building successful teams.Takeaways The right AI-phone answering software can significantly reduce missed calls and improve efficiency. Franchising offers unique opportunities for growth but comes with its own set of challenges. Effective communication and training are essential for managing a large team in the restaurant industry. Building brand awareness is crucial for successful expansion into new markets. Community engagement and local marketing strategies can enhance brand recognition. Finding the right franchisee is a critical component of successful franchising. Transparency in financials helps potential franchisees understand the business better. Good people are essential for a successful restaurant operation. Slower growth can lead to healthier, more sustainable expansion. Utilizing technology can streamline operations and improve customer service.

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Wil interviews Don Nicol from TacoLu, discussing the challenges faced in the restaurant industry, including rising costs and labor issues. Don shares insights on maintaining customer experience, navigating cash flow, and the importance of community engagement. He reflects on the impact of events like the TPC tournament on business and his future plans for Taco Lou, including potential family involvement in the restaurant.Takeaways TacoLu is an iconic restaurant in Jacksonville, Florida. Rising costs in labor and food are significant challenges. Maintaining customer experience is crucial for success. Cash flow management is a learning curve for new restaurant owners. Events like the TPC tournament can significantly boost business. Building a brand involves community engagement and recognition. Don emphasizes the importance of not charging for chips and salsa. Family involvement in the restaurant can be a future consideration. The restaurant industry is constantly evolving with new challenges. Don enjoys the camaraderie and energy of working with his staff.

In this quick, heartfelt episode, Wil delivers a philosophical and motivational message for independent hospitality business owners. Drawing from 18 years of experience serving restaurants and 12 years of podcasting, Wil reflects on the remarkable anti-fragility of this industry.Inspired by Nassim Nicholas Taleb's book Antifragile, Wil explains how independent restaurants, coffee shops, breweries, boutique hotels, and similar businesses don’t just survive difficult times—they grow stronger because of them. He shares one of his favorite lines from the book:"Wind extinguishes a candle and energizes fire. You want to be the fire and wish for the wind."This episode is a reminder that adversity can fuel growth, creativity, and resilience. In uncertain economic and political times, Wil urges listeners to embrace their inner fire—because the wind is always coming.🔥 You are the fire. And the wind only makes you stronger.

SummaryIn this conversation, Dana Monfort shares her journey of opening a new restaurant concept, Town Pump, in Denver. She discusses her diverse background, the challenges of entering the restaurant industry, and her vision for creating a community-focused space that fills a void in the market. Dana emphasizes the importance of simplicity, intentionality, and building relationships with customers, while also balancing her career in real estate. The conversation highlights the resilience and passion required to succeed in the hospitality industry.Takeaways Dana's journey reflects a diverse background in both medical and real estate fields. The concept of Town Pump aims to fill a community void in Cherry Creek. Simplicity in the menu is crucial for success in the restaurant industry. Building relationships with customers is key to creating a loyal community. Challenges in the restaurant business are seen as growth opportunities. Dana emphasizes the importance of intentionality in every aspect of the business. Creating a welcoming atmosphere is essential for customer experience. The restaurant will focus on high-quality, clean ingredients. Dana's leadership style is influenced by her parents' entrepreneurial spirit. Balancing multiple ventures requires a strong support team.

SummaryIn this episode of the Restaurant Owners Uncorked podcast, Will interviews Jon Darby, owner of Darby's American Cantina. They discuss John's journey into the restaurant industry, the challenges of managing a restaurant, the impact of minimum wage laws, and the evolving trends in alcohol consumption. Jon shares insights on the importance of community support among restaurant owners and the realities of running a restaurant in today's economy, especially post-COVID. The conversation also touches on family dynamics within the business and the technological advancements that have changed the industry.Takeaways Jon started in hospitality while working at Capitol Records. He transitioned to running a restaurant after helping his mother. Leases are crucial; longer terms provide stability. The restaurant industry requires constant adaptation to trends. Minimum wage increases impact pricing and profitability. Post-COVID challenges have reshaped the restaurant landscape. Alcohol sales trends are shifting towards higher-end spirits. Community support among restaurant owners is vital. Technology has transformed scheduling and operations in restaurants. Family involvement adds a personal touch to the business.

Wil reads an incredible article by Simon Harris.