The Restaurant Finance Podcast – Détails, épisodes et analyse

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The Restaurant Finance Podcast

Tab Commerce

Business & Entrepreneuriat

Technologie

Fréquence : 1 épisode/7j. Total Éps: 37

James Tice, Head of Growth at Tab Commerce, takes on restaurant finance with a human voice. As an operator-obsessed host, James drops you into real conversations already in motion, uncovering the stories, lessons, and hard-won insights that reveal the true heartbeat of restaurant finance. The show cuts through jargon, defines terms in plain English, and features candid talks with CFOs, founders, and operators about cash flow, funding, growth, and the leadership decisions that keep restaurants thriving. Each episode aims to make finance feel approachable and not intimidating, giving listeners the tools and confidence to join the conversation, not just listen in. Built on empathy for how restaurants really work, this is finance told through the people who live it every day.

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Classements récents

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Apple Podcasts

🇫🇷 France - entrepreneurship
25/08/2026
#98
🇨🇦 Canada - entrepreneurship
11/12/2025
#76

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://www.truecuisine.com/about/duce-raymond
4 partages
https://eattacotarian.com/
2 partages
https://www.sweetbabyrays.com/
2 partages

https://www.linkedin.com/
3 partages
https://www.linkedin.com/in/tyedwardwilson/
3 partages
https://www.linkedin.com/in/duceraymond/
2 partages

https://www.instagram.com/duceraymond
2 partages
https://www.instagram.com/thekristencorral
2 partages
https://www.instagram.com/frythecoop
1 partage

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Score global : 48%

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Liste des épisodes récents, avec titres, durées et descriptions.

How Great Restaurants Scale. Convo w/ Shaz Khan and Antonio Gambino of Tono Pizzeria + Cheesesteaks

mardi 9 décembre 2025 • Durée 22:14

What does it take to grow a restaurant brand from a single shop to a fast-scaling multi-unit operation without losing the culture that made it special in the first place?

Shaz Khan and Antonio Gambino sit down with James Tice to talk about the decisions that drive sustainable restaurant growth. They look at how culture shapes financial outcomes, how leaders balance immediate business needs with long-term aspirations, and why training, consistency, and operational discipline become the backbone of a profitable multi-unit brand.

This conversation was recorded live at CREATE in Nashville.

What You’ll Learn:

• How Shaz and Antonio evaluate investments that actually move the brand forward.

• Why strong culture and leadership create financial stability at scale.

• How operators balance urgent business needs with aspirational growth.

• Why training systems are essential for consistency and profitability.

• How customer experience stays intact as the brand rapidly expands.

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Connect With Shaz and Antonio

• Shaz Khan on LinkedIn: https://www.linkedin.com/in/shazkhanmn/

• Antonio Gambino on LinkedIn: https://www.linkedin.com/in/antonio-gambino-a76064251/

• Tono Pizzeria: https://tonomn.com/

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Why Traditional Marketing Still Works for Restaurants. Convo w/ Josef Sanchez

mercredi 19 août 2026 • Durée 13:57

What does it take for a growing restaurant brand to feel local in every community it serves?

Josef Sanchez, local store marketing manager at Grimaldi’s Pizzeria, joins Ty Wilson live from the CREATE conference to explain why traditional marketing still plays an important role for the 47-location restaurant brand. Sanchez shares how Grimaldi’s approaches billboards, local sponsorships, radio, print, and grassroots marketing while giving individual restaurants the flexibility to connect with their own communities.

From a $40,000 World Cup billboard opportunity to Little League signs and local school partnerships, Sanchez breaks down why where a restaurant shows up can matter just as much as the message itself, and why traditional marketing can still create meaningful connections in an increasingly digital world.

Episode Links

Josef Sanchez on LinkedIn: https://www.linkedin.com/in/josef-sanchez-451a02112/

Grimaldi's: https://www.grimaldispizzeria.com/

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Growing a Restaurant Group Without Losing What You Love. Convo w/ Rachel Cope

mercredi 12 août 2026 • Durée 09:43

What does it take to scale a restaurant company while still loving the work you're building?

Rachel Cope, co-founder and CEO of 84 Hospitality, joins Ty Wilson from the CREATE conference to share how she went from waiting tables to building a 13-unit restaurant group with four concepts across Oklahoma. Cope shares the unlikely story behind launching Empire Slice House, why the eight-location pizza brand is now positioned for its next stage of growth, and her goal of tripling its footprint over the next five years.

Cope also breaks down how 84 Hospitality has financed its growth, what she's learning from potential investment partners, and why building the right leadership team will be critical as the company scales. For Cope, the goal isn't simply opening more restaurants. It's creating jobs for people she cares about while building a company that can go faster, better and stronger.

Episode Links

Rachel Cope on Instagram: https://www.instagram.com/theotherrcope/?hl=en

84 Hospitality: https://www.84hospitality.com/

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Building the Next Chapter. Convo w/ Matty Smokes of Matty Smokes BBQ & Catering

mercredi 10 juin 2026 • Durée 11:19

What happens when a restaurant operator walks away from a long-term partnership and decides to rebuild from the ground up?

Matthew Vascellaro, founder of Matty Smokes BBQ & Catering, joins Ty Wilson to share why he recently exited a nine-year partnership to fully focus on the next evolution of his barbecue business. From live-fire catering experiences across Long Island to exploring franchising, food trailers, and scalable systems, Matty breaks down the realities of building a hospitality business that can grow beyond the founder. This conversation was recorded live at NRA in Chicago.

What You’ll Learn:

• Why Matty Smokes decided to leave a long-term partnership and start fresh

• How live-fire catering experiences create value beyond just the food

• Why building systems matters more than relying on individual talent

• How restaurant operators can use AI and technology to track profitability in real time

• Why understanding food cost, labor cost, and menu engineering is critical for growth

• How hospitality and consistency help brands scale beyond a single operator

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Episode Links

- Matty Smokes on Instagram: https://www.instagram.com/mattycooks/

- Matty Smokes on LinkedIn: https://www.linkedin.com/in/mattysmokes/

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Why Most Restaurant Growth Fails. Convo w/ Joe Fontana of Fry The Coop

mercredi 3 juin 2026 • Durée 16:49

What does it take to grow a restaurant brand without outside funding, franchise shortcuts, or sacrificing quality along the way?

Joe Fontana, founder of Fry The Coop, sits down with Ty Wilson to break down how he built one of Chicago’s fastest-growing hot chicken brands from a single second-generation restaurant into a 10-unit operation doing $16 million annually, completely debt-free. Joe shares why he refuses to franchise, how store-level profitability drives every decision, and why growing a restaurant company should create more opportunity for the people inside it. The conversation also explores the realities of scaling through bank debt, private capital, operational systems, and brand differentiation, including Fry The Coop’s commitment to frying everything in 100% beef tallow.

This conversation was recorded live at NRA in Chicago.

What You’ll Learn:

• Why Joe Fontana believes store-level profitability is the foundation of scaling

• How Fry The Coop grew to 10 locations without outside investors or franchise deals

• Why debt, private equity, and family office capital all come with tradeoffs

• How operational systems and financial discipline impact restaurant growth

• Why differentiation matters in crowded restaurant categories

• How social media and community-building fuel long-term brand expansion

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Episode Links

- Fry The Coop Online: https://www.frythecoop.com/

- Fry The Coop Instagram: https://www.instagram.com/frythecoop/?hl=en

- Fry The Coop TikTok: https://www.tiktok.com/@frythecoop

How Tab Commerce Fixes Restaurant Cash Flow / Interview with Ty Wilson

mercredi 27 mai 2026 • Durée 41:13

On this episode of The Restaurant Finance Podcast we flip the script.

Shawn Walchef (Cali BBQ Media) sits down with Ty Wilson, CEO & founder of Tab Commerce, to unpack how his team rebuilt the corporate card for restaurants.

Ty shares the origin story born in his family’s dining room during COVID, why DoorDash/Uber Eats rejections pushed him to build, and the now-famous King–Queen–Bishop framework for selling into restaurant organizations (owner, operator, controller/CFO).

They dive into relationship-first go-to-market, moving the team to Texas to partner deeply with the Texas Restaurant Association, and the product moves that matter: higher credit limits, real-time controls, automated receipt capture, and payment terms up to 60 days to smooth working capital. Expect candid talk on scaling hospitality, fixing back-office scar tissue, and why “pressure is a privilege.”

- Ty Wilson LinkedIn: https://www.linkedin.com/in/tyedwardwilson/

- James Tice LinkedIn: https://www.linkedin.com/in/james-tice-124911140/

- Tab Commerce Online: https://www.tabcommerce.com/

- Tab Commerce LinkedIn: https://www.linkedin.com/company/tabcommerce/

- Tab Commerce X/Twitter: https://x.com/tabcommercehq

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How To Fix Restaurant Cashflow Problems

mercredi 20 mai 2026 • Durée 13:16

The script is flipped! Join Ty Wilson and James Tice as they join Cali BBQ Media Founder Shawn Walchef on Digital Hospitality.

And this conversation goes deep on a topic most operators avoid: money.

Tab Commerce is building a modern financial platform for restaurants - offering corporate cards designed specifically for operators, better support, AP automation, higher limits, and financial tools built around real restaurant workflows.

But more importantly, this episode is about storytelling, vulnerability, and why restaurant finance doesn’t need to be scary. Ty and James share:

- How a cold call turned into a partnership

- Why restaurant operators need transparent financial conversations

- What big banks don’t understand about hospitality

- The power of podcasting for building trust

- Why finance is actually a human story, not a spreadsheet

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The Sports Bar Reinvented. Convo w/ Brooks Schaden of Tom’s Watch Bar

mercredi 13 mai 2026 • Durée 33:24

What happens when a restaurant stops thinking like a traditional restaurant and starts thinking like a live event?

Brooks Schaden, Co-CEO of Tom’s Watch Bar, joins James Tice to talk about building restaurants around live sports, fan communities, and shared experiences. From playoff runs and opening day surges to alumni groups and watch parties, Schaden explains how Tom’s turns every game into an event. He also shares why sports-driven restaurants require a different operational mindset, where forecasting changes daily based on schedules, rivalries, and team performance. The conversation covers service speed, labor precision, kitchen design, mobile POS systems, and the small operational decisions that have a massive impact on profitability and guest experience.

What You’ll Learn:

• How Tom’s Watch Bar forecasts demand around sporting events and playoffs

• Why sports bars require a completely different operational model than traditional restaurants

• How fan clubs, alumni groups, and watch parties drive recurring traffic

• Why service speed, mobile POS, and menu engineering shape profitability

• How analytics and forecasting improve labor, inventory, and guest experience

• Why experiential hospitality is becoming one of the biggest opportunities in restaurants

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Episode Links

- Tom’s Watch Bar: https://tomswatchbar.com/

- Brooks Schaden LinkedIn: https://www.linkedin.com/in/brooks-schaden-35564a11/

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Creating Restaurant Experiences People Remember. Convo w/ Ford Fry

mercredi 6 mai 2026 • Durée 35:40

What makes someone choose your restaurant over every other option around them? For Ford Fry, it starts long before the food hits the table.

Ford Fry, chef and founder of Rocket Farm Restaurants, joins James Tice to break down how hospitality, atmosphere, and operational thinking shape modern restaurant growth.

Fry explains how his team adapts service across different formats while still protecting the experience that keeps guests coming back. The conversation explores how thoughtful details increase guest satisfaction, why “soul” matters in restaurant design, and how technology and AI can help operators spend less time in the back office and more time with guests.

What You’ll Learn:

• Why service matters at every level of the restaurant industry

• How small operational details shape guest experience and revenue

• Why atmosphere and “soul” influence whether guests return

• How AI and automation can give operators more time on the floor

• How Ford Fry approaches expansion across multiple restaurant concepts

Visit TabCommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Episode Links

• Ford Fry Instagram: https://www.instagram.com/fordfry/

• Rocket Farm Restaurants: https://rocketfarmrestaurants.com/

• Little Rey: https://littlerey.com/

• Superica: https://superica.com

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Building Culture That Scales. Convo w/ Kay Young of Squeeze In

mercredi 29 avril 2026 • Durée 30:32

What if the key to scaling a restaurant brand wasn’t just systems or capital, but how you treat your people every single day?

Kay Young, Co-Owner and VP of Sales and Marketing at Squeeze In, joins James Tice to share how a family-run breakfast concept grew into a multi-unit brand without losing the feeling that made it special in the first place. From growing up inside the restaurant to now helping lead its expansion, Kay breaks down how values-driven leadership, thoughtful hiring, and simple operational decisions create lasting impact. The conversation explores how investing in employees leads to better guest experiences, how technology and AI are changing decision making, and why entertaining content is driving real traffic in today’s restaurant landscape.

What You’ll Learn:

• Why hiring for personality and empathy leads to stronger teams

• How small operational changes can dramatically reduce turnover

• How values-driven culture creates consistency across multiple locations

• How AI and tools like Toast IQ help operators make faster decisions

• Why entertaining content is outperforming traditional food marketing

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls can power your growth.

Episode Links

Kay Young LinkedIn: https://www.linkedin.com/in/kay-young-158473114/

Squeeze In Online: https://sqvueezein.com/

Squeeze In Instagram: https://www.instagram.com/squeezein/

Squeeze In Facebook: https://www.facebook.com/squeezein/

Squeeze In YouTube: https://www.youtube.com/user/squeezein

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