Restaurant Owners Uncorked

Scott Maitland has owned Top of the Hill Restaurant & Brewery in Chapel Hill, NC for nearly twenty years. He's an incredibly sharp businessman and entrepreneur, and this interview turned into what amounted to a full-on class session on the mindset you need to have when opening a restaurant and how to raise money for it. 95% of the advice would apply to any entrepreneur, and you simply don't want to miss this conversation if you have any interest in raising money and starting a successful restaurant.

Julien and his wife Lisa started the wildly successful Riverside Market & Cafe without a business plan and bucked conventional wisdom from day one. It's one of the most memorable restaurants I've ever visited, from the honor system for bottled beers, to the couches and wing back chairs located in the middle of the restaurant, to their absolute trust in organic, word-of-mouth growth and relying on team members from all walks of life. On any given day, you'll run into anybody from a billionaire to a misguided skateboarder to a life guard to an out of work poet, all hanging out and enjoying the relaxed, inviting atmosphere and the delicious food. Don't miss this episode - you'll most likely never hear any other owner share the same philosophies as Julien.

Jake and his wife Shannon own Capital Club 16, one of the best and most respected restaurants in Raleigh, N.C. Jake talks about his restaurant being an extension of his home, leading by example, transitioning from being a chef to being an owner, treating his staff like family, and other ways he and Shannon have built an impressive following of loyal customers and long-term, happy staff. You can find them at www.capitalclub16.com.

Tad discusses why he and his partners set out to create institutions in their communities where the single unit economics work on their own, why Joe's Real BBQ gives away 6,000 free meals one day each year, why they offer aggressive employee benefits, and more.

Matt discusses why he hires sales people for every position in his restaurants, paying back his initial 5-year bank loan in two years, his three biggest challenges (labor, labor, and labor), why it's important to keep your concept simple, he and his wife decide to create the "Big Ugly Burger," and more.