Explore every episode of the podcast The Restaurant Finance Podcast

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/

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/

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/

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/

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

- Fry The Coop Facebook: https://www.facebook.com/frythecoop/

- Joe Fontana on LinkedIn: https://www.linkedin.com/in/josephfontana/

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

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

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/

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

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

What does it take to grow a restaurant brand quickly while building the systems, people, and discipline needed to sustain that growth?

Great restaurant operators do not just react to what is happening today. They build systems, develop people, and use data to make smarter decisions before problems ever appear.

Amanda Kahalehoe, Chief Operating Officer of Vicious Biscuit, sits down with James Tice to share how her background in finance, operations, and the military shaped her leadership style in restaurants. She explains why teaching operators the “why” behind the numbers creates stronger accountability and better performance at the store level. From scaling an emerging brand from two units to eleven and beyond, to evaluating technology through ROI and long-term fit, Kahalehoe breaks down how modern restaurant brands can grow with structure, trust, and smarter decision-making. She also shares why AI and data may be the biggest opportunity in hospitality’s future.

What You’ll Learn:

- Why teaching operators the why behind the numbers creates stronger performance

- How trust and responsiveness build buy-in across restaurant teams

- Why structure and repeatable systems are essential for scaling growth

How to evaluate restaurant technology based on ROI, simplicity, and long-term fit

- Why operationalized data will separate winning brands over the next five years

- How AI can help restaurants anticipate guest behavior and make smarter decisions faster

Episode Links:

- Amanda Kahalehoe LinkedIn: https://www.linkedin.com/in/amanda-kahalehoe/

- Vicious Biscuit: https://www.viciousbiscuit.com/

Great restaurant operators do not just grow sales. They build systems that protect margins, improve the guest experience, and create consistency at scale.

Carl Comeaux, CEO of Crust Pizza Co., sits down with James Tice to share how lessons from fitness, cell phone repair, and franchising shaped his approach to restaurants. He explains why technology should exist to get managers out of the office and back into the dining room, where hospitality actually happens. From building internal software and launching a new POS system to sourcing paper goods directly from manufacturers, Comeaux breaks down how operators can stop accepting broken systems and start solving root problems. He also shares why strong unit economics, financial literacy, and engaged ownership are the real drivers of long-term growth.

What You’ll Learn:

- Why great restaurant technology should free managers to spend more time with guests

- How solving root problems creates bigger wins than chasing surface-level fixes

- Why financial literacy is essential for franchise and multi-unit success

- How direct sourcing can protect margins and create operational stability

- Why hospitality still matters more than ever in an increasingly automated world

- How engaged ownership impacts store performance and long-term growth

Episode Links

Crust Pizza Co: https://www.crustfranchise.com/

Carl Comeaux LinkedIn: https://www.linkedin.com/in/carl-comeaux-2ab87a3b/

Visit Tab Commerce to see how restaurant-specific cards, built-in controls, and extended terms help operators clean up spend, protect margins, and create space to grow.

Technology in restaurants is not about replacing people. It is about removing friction, improving operations, and creating a better experience for both staff and guests.

Javier Correa, CEO of Sombrero Mexican Food, sits down with James Tice to share how a third-generation taco shop has evolved into what he calls the “world’s most high tech taco shop.” He explains how his team evaluates new technology through a simple lens, whether it makes the job easier for staff and improves the guest experience. From rapidly adopting tools during COVID to now refining and optimizing their tech stack, Correa breaks down how operators can avoid chasing trends and instead focus on making technology actually work inside the business. He also shares how AI is opening new opportunities to better understand customers, personalize marketing, and unlock value from the data restaurants already have.

What You’ll Learn:

- Why technology should first remove friction for staff, not just impress customers

- How to evaluate new tools without getting distracted by hype

- Why refining your existing tech stack is more valuable than constantly adding new tools

- How AI can help personalize marketing and improve guest experience

- Why operational discipline determines whether technology actually works

Episode Links

- Sombrero Mexican Food – https://sombreromex.com

- Javier Correa on LinkedIn: https://www.linkedin.com/in/javier-correa-03821932/

Visit TabCommerce.com to see how restaurant-specific cards, built-in controls, and extended terms help operators clean up spend, protect margins, and create space to grow.

What does it take to grow a restaurant brand without sacrificing long-term stability?

Tom Holt, founder and owner of Urbane Cafe, joins Ty Wilson from the CREATE conference to share how he's built the fast-casual concept from a single restaurant in 2003 to 50 locations by focusing on disciplined expansion, strong unit economics, and investing in people. Holt explains why he turned down private equity before the business was ready and how a strategic partnership with Panda Restaurant Group helped fuel the next stage of growth.

The conversation explores choosing the right capital partners, expanding into new markets with patience, and why Holt believes the biggest investment any restaurant can make isn't real estate or marketing—it's developing great people.

Episode Links

• Tom Holt LinkedIn: https://www.linkedin.com/in/tom-holt-86111736/
• Urbane Cafe: https://urbanecafe.com/
• Urbane Cafe Instagram: https://www.instagram.com/urbanecafe/
• Urbane Cafe X: https://x.com/UrbaneCafe
• Urbane Cafe Facebook: https://www.facebook.com/urbanecafe/
• Ty Wilson LinkedIn: https://www.linkedin.com/in/tyedwardwilson/
• Tab Commerce: https://tabcommerce.com/

A great brand might get people in the door, but structure is what keeps the business growing.

Scott Snyder joins James Tice to break down what it actually takes to turn a strong brand into a scalable franchise system. From rebuilding Badass Coffee of Hawaii after years of stagnation to creating the infrastructure franchisees need to succeed, Snyder explains why growth only happens when brand and operations work together.

He shares how storytelling attracts the right operators, why early franchisees must believe before results show up, and how the shift from passionate individuals to professional multi-unit operators changes a brand. Snyder also dives into what makes a great franchisee, the importance of being a “hometown hero,” and why the best systems create freedom within a framework.

What You’ll Learn:

• Why brand alone is not enough without operational structure

• How storytelling attracts the right franchise partners early on

• What defines a strong franchisee in an emerging brand

• Why “freedom within a framework” drives better execution

• How infrastructure unlocks growth and higher unit economics

• Why the best operators balance hospitality with financial discipline

Episode Links:

Scott Snyder LinkedIn: https://www.linkedin.com/

Badass Coffee of Hawaii: https://badasscoffee.com/

If a guest walks into your restaurant once, that’s marketing. If they come back, that’s everything else.

Pedro Uchoa joins James Tice to break down how Tap is building a Brazilian fast casual brand by focusing on the details most operators overlook. From how teams are trained to how stores feel, sound, and operate day to day, Uchoa explains why consistency in experience is what actually drives repeat business.

He shares how putting staff at the center of the business improves retention and hospitality, why most growth decisions come down to understanding your specific market, and how Tap is adapting between New York and Miami. Uchoa also walks through how data is shaping menu changes, guest feedback loops, and operational discipline as the brand expands.

What You’ll Learn:

- Why repeat customers are built through experience, not just product

- How small operational details impact hospitality and revenue

- Why putting staff first improves retention and guest satisfaction

- How to adapt your concept across different markets

- How data should guide menu and business decisions

- Why growth comes from consistency, not just expansion

Episode Links:

tap: https://www.eattap.co/

Pedro Uchoa LinkedIn: linkedin.com/in/uchoapedro

What do the best restaurant finance leaders see in the numbers that others miss?

Domenic Bonacci, Executive Vice President at CLK HR Acquisition, LLC, joins Ty Wilson and James Tice to break down how finance leaders can move beyond reporting numbers and start using data to drive action inside restaurant operations. From analyzing sales trends and labor performance to understanding how culture shows up in the numbers, Bonacci explains how the best operators connect financial insights with what’s actually happening inside their restaurants.

The conversation explores why sales remain the most important metric to track, how AI can help operators reclaim time from administrative tasks, and why strong relationships with general managers are essential when scaling a restaurant brand across multiple locations. Bonacci also shares lessons from his career working across multiple restaurant concepts and why trust and culture ultimately determine operational success.

What You’ll Learn:

• Why sales is still the most important metric when evaluating restaurant performance

• How financial data should lead to operational decisions, not just reporting

• Why AI is helping restaurant leaders spend more time in stores and less time behind desks

• How culture and trust with general managers impact financial performance

• What metrics can reveal about operational problems inside a restaurant

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

Connect With Domenic Bonacci

Domenic Bonacci on LinkedIn: https://www.linkedin.com/

If a restaurant wants to grow, the product has to be the same every single time. Different store, different city, same experience.

Donald Clifford joins James Tice to explain why consistency and hospitality sit at the center of every successful restaurant brand. Drawing from decades in the industry, Clifford shares how proprietary manufacturing helps maintain consistent product quality across locations, why guest experience ultimately fills seats, and how great operators win customers one person at a time.

He also breaks down the operational discipline required behind the scenes. From theoretical food cost tracking to training managers to understand the P&L, Clifford explains why restaurants are truly a penny business where small details compound into real profit. The conversation also explores leadership, culture, and why the best operators stay close to the floor, the kitchen, and their teams.

What You’ll Learn:

-Why consistent product quality across locations builds lasting brands

-How hospitality turns first-time guests into repeat customers

-Why restaurants are a penny business and small details matter

-How teaching managers to read the P&L strengthens operations

-Why great restaurant leaders stay boots-on-the-ground

Episode Links:

-Donald Clifford LinkedIn: https://www.linkedin.com/

-Soulshine Pizza: https://soulshinepizza.com/

If you don’t tell your story, someone else will.

Mike Ungaro, CEO and co-owner of San Pedro Fish Market, joins James Tice to explore what it really takes to scale a restaurant brand in today’s environment. From a 70-year family legacy serving millions of guests to building a media company around the business, Ungaro explains why brand is defined by experience, consistency, and storytelling. He shares why hard work alone does not guarantee growth, how controlling your narrative creates competitive advantage, and how viral moments can transform operations overnight. The conversation dives into scaling culture, maintaining quality across locations, and why modern restaurant brands must think like media companies to grow.

What You’ll Learn:

- Why brand is defined by experience and story, not logos or marketing

- How storytelling drives customer demand and long-term revenue growth

- Why working harder does not always lead to scalable results

- How becoming a media company helps control your narrative and attract customers

- The operational challenges of scaling hospitality, culture, and consistency

Episode Links:

• San Pedro Fish Market: https://sanpedrofish.com/
• Fi$H Factor Podcast: youtube.com/channel/UCvDmR88K1Y_qQxeNBvFOBPg/
• Kings of Fish (Amazon Prime Series)
• Mike Ungaro LinkedIn: https://www.linkedin.com/in/mikeungaro

If you want consistency at scale, it starts with the smallest details.

Jason Berry, Co-Founder of KNEAD Hospitality + Design, joins James Tice to unpack the operational discipline behind scaling restaurants the right way. From Southern comfort food to steakhouses and French bistros, Berry explains why growth multiplies complexity and why systems must be stronger than ambition. He breaks down how consistency is built through structure, leadership presence, and relentless follow up. Whether it is measuring every pour, executing daily line checks, or fixing a single burned out light bulb, Berry believes excellence is not a moment. It is a habit repeated thousands of times.

What You’ll Learn:

- Why replicating a proven concept is often smarter than launching something new

- How small inconsistencies compound into major cost and quality issues

- Why details like lighting, uniforms, and bar tools shape culture

- How to balance hiring for attitude versus hiring for expertise

- Why growth is essential to retaining top talent

Episode Links:

Jason Berry LinkedIn: https://www.linkedin.com/in/jason-berry/

KNEAD Hospitality + Design: https://kneadhd.com/

If quick service is supposed to be about speed and efficiency, why are people still paying for hospitality?

Garrett Reed, CEO of Layne’s Chicken Fingers, joins James Tice to break down what’s really driving the brand’s explosive 100% year-over-year growth. From expanding beyond Texas for the first time to screening franchisees with extreme discipline, Reed explains why great food is only half the equation. Hospitality is what people are actually buying.

He shares how Layne’s evaluates new markets, why real estate and operations bookend success, and how culture must be intentionally built before growth accelerates..

What You’ll Learn:

- Why hospitality, not food alone, drives repeat business

- How Layne’s screens franchise partners for cultural alignment

- Why real estate and operations determine long-term success

- How investing in corporate support early protects culture at scale

- Why restaurant profitability is a game of pennies, not ego

Episode Links:

Garrett Reed LinkedIn: https://www.linkedin.com/in/garrett-reed-5a724a152/

Layne’s Chicken Fingers: https://www.layneschickenfingers.com/

How do restaurant brands scale without losing the experience that made them memorable in the first place?

Adam Goldberg joins James Tice to share how Rock & Brews has grown across freestanding locations, casinos, airports, and concessions while protecting food quality, culture, and guest experience. He breaks down why training the trainers matters, why food and people are never negotiable, and how clear standards allow teams to deliver the same experience even as locations and formats change.

Goldberg also walks through how Rock & Brews approaches growth today, using flexible design, remodels, and music-driven environments to create spaces that feel unique without losing the core of the brand. The goal is not uniformity for its own sake, but consistency where it counts and freedom where it adds to the experience.

What You’ll Learn:

- Why training the trainers protects consistency

- Why food quality and people come first

- How experience drives repeat visits

- How flexible design supports growth without becoming generic

Adam Goldberg LinkedIn: https://www.linkedin.com/in/adam-goldberg-473b6012/

Rock & Brews: Smarter Scheduling Tech

Is consistency the most underrated growth strategy in the restaurant business?

Mehdi Zarhloul, founder and CEO of Crazy Pita, joins James Tice to explain why kindness, consistency, and discipline have been the real growth drivers behind a 20-year restaurant brand. From designing a menu that never changes to embedding “Be Kind” into core operating standards, Zarhloul shares how culture only works when it is connected directly to food, service, and systems.

What You’ll Learn:

- Why kindness must be built into operations, not just values on a wall

- How consistency across food, service, and culture protects brands as they scale

- When technology supports hospitality and when it creates friction

- Why convenience and repeat visits matter more than one-time acquisition

- How Crazy Pita is approaching national expansion while staying disciplined

Visit Tab Commerce to learn how extended terms, higher limits, and smarter spend controls help restaurant operators grow with intention while keeping cash flow tight and predictable.

Mehdi Zarhloul LinkedIn: https://www.linkedin.com/in/mehdi-zarhloul-39625916/

Mehdi Zarhloul Instagram: https://www.instagram.com/mehdi.zarhloul/?hl=en

Crazy Pita: https://www.crazypita.com/

Crazy Pita Instagram: https://www.instagram.com/eatcrazypita/

What if the future of restaurant technology isn’t about replacing people, but protecting them?

Dan Diaz, Founder and CEO of F3 Technologies, joins James Tice to unpack why brand, empathy, and real partnership still outperform automation alone in the restaurant industry. From building F3 as an extension of his personal reputation to supporting operators through outages, growth pains, and razor-thin margins, Diaz explains why the best technology exists to give time back to people, not replace them. The conversation explores AI’s role in the back office, the importance of choosing partners who show up when things break, and why access to fair capital can extend a restaurant’s runway when it matters most.

What You’ll Learn:

- Why brand is not marketing, but the foundation of trust and long-term growth

- How AI can help operators reclaim time for guests, teams, and family without sacrificing hospitality

- Why human support still beats automation in high-stakes restaurant environments

- How the right partners reduce friction, protect margins, and fight fires alongside operators

- Why access to smarter capital can extend runway and meaningfully improve survival odds for restaurants

Visit Tab Commerce to learn how extended terms, higher limits, and smarter spend controls help restaurant operators fund growth while keeping cash flow tight and predictable.

Connect With Dan Diaz

Dan Diaz LinkedIn: @daniel-d-diaz

F3 Technologies: https://f3tech.com/

F3 Technologies LinkedIn: @f3Inc

Why would a growing restaurant brand choose not to franchise?

John Abdo, CEO and Chief Burger Enthusiast of My Burger, joins James Tice from the CREATE conference to explain why disciplined growth has been the foundation of the company's success. Rather than chasing rapid expansion, Abdo shares how My Burger has grown to 11 locations by focusing on strong unit economics, patient capital, and creating an exceptional experience for both guests and employees.

The discussion moves from the decision not to franchise to building investor relationships years before capital is needed and creating a business that's more valuable for the future.

Episode Links

- John Abdo: https://abdomarkethouse.com/the-family/

- My Burger: https://www.myburgerusa.com/

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

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

What happens when emerging restaurant brands outgrow hustle but aren’t ready for full-time executive overhead?

Toni Ronayne, Founder and CEO of The C Society, sits down with James Tice to break down why fractional leadership has become one of the most powerful tools for emerging and scaling restaurant brands. Drawing on her experience across quick service, fast casual, full service, and global franchising, Ronayne explains how seasoned operators can create immediate impact without long onboarding cycles or bloated org charts.

What You’ll Learn:

- Why fractional executives can deliver faster impact than traditional hires

- How to identify the highest-ROI priorities in an emerging restaurant brand

- Why culture is a measurable KPI, not a soft concept

- How multi-channel sales data reveals hidden growth opportunities

- What founders must simplify before scaling operations or leadership

Toni Ronayne on LinkedIn: https://www.linkedin.com/in/tonironayne/?originalSubdomain=ca

Visit Tab Commerce to learn how extended terms, higher limits, and smarter spend controls help restaurant operators fund growth while keeping cash flow tight and predictable.

What has to be true inside a restaurant brand before franchising even becomes an option?

Jason Sobocinski and Etkin Tekin, co-founders of Haven Hot Chicken, sit down with James Tice to explain why values, management quality, and operational discipline must come before growth tactics. They share how founder involvement shapes culture at scale, why consistency is built through people rather than playbooks alone, and how aligning operators around shared standards becomes the foundation for successful franchising.

What You’ll Learn:

• Why culture and values come before franchise strategy

• How management quality determines unit-level success

• What founders must protect as the brand begins to scale

• Why consistency requires both systems and accountability

• How disciplined growth creates long-term financial stability

Visit Tab Commerce to learn how extended terms, higher limits, and smarter spend controls help restaurant operators fund growth while keeping cash flow predictable.

Jason Sobocinski: https://www.linkedin.com/in/jason-sobocinski-75016730/

Etkin Tekin: https://www.linkedin.com/in/etkintekin/

Haven Hot Chicken: https://www.havenhotchicken.com/

Just how important is culture to the growth of your restaurant?

Steve Oldham and Joe Heeb, co-founders of Tucanos Brazilian Grill, sit down with James Tice to explore what long-term restaurant investment really looks like beyond growth for growth’s sake. From rebuilding teams after COVID to recommitting to training, shared values, and brand consistency, they explain why culture has always been the foundation behind sustainable success and why investing in people delivers the strongest returns over time.

What You’ll Learn:

- Why investing in people creates the strongest long-term returns

- How brand clarity helped Tucanos survive multiple industry cycles

- Why training and consistency protect guest trust

- How AI should remove friction without replacing hospitality

- Why staying true to your identity matters most after disruption

Visit tabcommerce.com to learn how extended terms, higher limits, and smarter controls help restaurant operators invest with confidence.

Tucanos: https://www.tucanos.com/

Joe Heeb: https://www.linkedin.com/in/steve-oldham-205b5a1/

Steve Oldham: https://www.linkedin.com/in/joe-heeb-027b5a1/

What does it take to scale an iconic restaurant brand without losing the people and systems that made it successful in the first place?

Dominic Alessandrini, Chief Operating Officer of Magnolia Bakery, joins Ty Wilson and James Tice to chat about what sustainable growth really looks like behind the scenes of a globally recognized brand.

From working every position on the line to leading a multi-channel business spanning retail, franchising, CPG, and international markets, Dominic shares why the best leadership decisions start closest to the action.

He explains how Magnolia keeps operations simple without cutting corners, why consistency is harder than creativity, and how immersion training builds respect across every role in the organization.

What You’ll Learn:

- Why leaders who come from the store level make better long-term decisions

- How “simple is hard” becomes an operating principle at scale

- Why immersion training creates stronger teams and better execution

- How Magnolia Bakery is approaching franchising and unit growth

- What investors actually look for when brands ask for capital

- How operational discipline creates scalable, repeatable growth

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

What does it take to build a restaurant brand people love without trying to be everything to everyone?

Omar Kasim, Founder of Plomo Quesadillas, sits down with Ty Wilson and James Tice to share what intentional growth really looks like for an emerging brand. From designing restaurants that match the menu to resisting the temptation of endless side quests, Omar explains why focus, consistency, and brand honesty matter more than expansion speed. He breaks down how small operational decisions create major financial implications, why being loved by a core audience beats broad appeal, and how staying true to what you do best creates momentum that compounds over time.

What You’ll Learn:

• Why focused menus and efficient footprints drive stronger returns

• How consistency becomes a brand’s most defensible advantage

• Why trying to please everyone weakens long-term growth

• How operational decisions quietly shape financial outcomes

• Why staying true to your brand matters more as you scale

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

What does it take to scale a restaurant brand across hundreds of locations and multiple countries without sacrificing quality, consistency, or brand integrity?

Troy Hooper sits down with Ty Wilson and James Tice to break down what sustainable restaurant growth really requires behind the scenes. Drawing on more than three decades in hospitality and his leadership role helping scale Pepper Lunch globally, Troy explains why infrastructure, franchise support, and operational discipline matter more than speed. The conversation explores how finance, systems, and culture intersect, and why consistency at every plate is the ultimate growth strategy.

What You’ll Learn:

• Why franchisors must solve finance, insurance, and systems before scaling

• How consistency becomes a competitive advantage across multi-unit and global brands

• Why culinary experience matters in executive leadership

• How franchise support models impact long-term profitability

• What emerging brands often overlook when preparing to scale

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

Connect With Troy Hooper

Troy Hooper on LinkedIn: https://www.linkedin.com/in/jtroyhooper

Pepper Lunch: https://www.pepperlunchrestaurants.com/

What separates people who are remembered from those who simply deliver information?

Charlie Eblen, owner of SingleTree Wood Fire BBQ, joins James Tice to share why authenticity has become one of the most valuable skills in business. After years in restaurant leadership, Eblen explains how embracing his true personality instead of trying to sound polished transformed his media presence, strengthened his relationships, and created opportunities he never expected.

From learning to give an authentic elevator pitch to simplifying complex business challenges, Eblen discusses why curiosity, active listening, and teaching others are essential traits for leaders.

Episode Links

• Charlie Eblen LinkedIn: https://www.linkedin.com/in/charlieeblen/
• Single Tree BBQ: https://www.singletreebbq.com/
• Single Tree BBQ Nation YouTube: https://www.youtube.com/channel/UCcdltRbqsUtVD_7gABvZ5lA?app=desktop

Why would a successful vegan restaurant avoid marketing itself as vegan?

Kristen Corral, co-founder of Tacotarian, joins Ty Wilson to explain why the brand focuses on serving great Mexican food first and plant-based food second. She shares why she believes the word "vegan" can turn customers away, how Tacotarian has grown to six locations with national franchising underway, and why building community is at the center of every business decision.

From choosing franchise partners who fit the brand's values to launching an e-commerce business built around Tacotarian's proprietary products, Corral explains how multiple revenue streams can strengthen a restaurant business. She also shares why local community partnerships have become one of the company's most effective marketing strategies.

Episode Links:

Kristen Corral LinkedIn: https://www.linkedin.com/in/kristen-corral/

Kristen Corral: https://kristencorral.com/

Kristen Corral Instagram: https://www.instagram.com/thekristencorral

Tacotarian: https://eattacotarian.com/

What happens when losing your job leads to an entirely new career?

Jeff Perera, co-founder of Jeff's Bagel Run, joins Ty Wilson to share how a layoff in 2019 led him to learn how to make bagels from scratch, despite having no culinary background. What began as a challenge from his wife quickly turned into an obsession, then a Kickstarter campaign, the sale of their family home, and eventually one of the fastest-growing bagel brands in the country.

Jeff also shares what he's seeing across the restaurant industry after walking the floor at the National Restaurant Association Show in Chicago. From AI and dirty sodas to protein-packed menus and beverage customization, he explains why successful brands never stop experimenting. He also discusses franchising, creating systems that scale, and the financial metrics every restaurant operator should be tracking to build a stronger business.

What You'll Learn

- Franchising Tips

- Resiliency tactics when moments get hard

- What makes Jeff's Bagel Run Special

Episode Links

- Jeff Perera LinkedIn: https://www.linkedin.com/in/jeffreyperera/

- Jeff's Bagel Run: https://jeffsbagelrun.com/

What if the best way to improve restaurant profitability isn't cutting costs, but making better decisions?

Yassine Lyoubi, partner at Barry's Downtown Prime inside Circa Resort & Casino in Las Vegas, joins Ty Wilson to discuss how one of downtown Las Vegas' busiest independent steakhouses balances old-school hospitality with modern technology. Lyoubi shares how relationships with suppliers, forecasting around major conventions and events, and listening to frontline employees have helped Barry's grow to nearly $22 million in annual revenue.

From using year-over-year data to guide purchasing decisions to exploring AI tools that reduce stress for restaurant teams, this conversation highlights how operators can improve profitability without sacrificing the guest experience. Recorded live at the National Restaurant Association Show in Chicago.

What You'll Learn:

- Why forecasting is critical in a city driven by conventions and events

- How strong supplier relationships can protect margins

- Why AI should support restaurant teams, not replace them

- How frontline employees can uncover your best operational ideas

- Where Barry's Downtown Prime sees its biggest growth opportunities over the next two years

Episode Links:

- Yassine Lyoubi Instagram: https://www.instagram.com/yassine.lyoubi/?hl=en

- Yassine Lyoubi LinkedIn: https://www.linkedin.com/in/yassinelyoubi/

- Barry’s Downtown Prime: https://www.barrysdowntownprime.com/

- Barry’s Downtown Prime Instagram: https://www.instagram.com/barrysprime/

What if the biggest obstacle to growth isn't money, competition, or real estate, but self-doubt?

Jason Ganahl, founder of GQue BBQ, joins Ty Wilson to discuss how a passion for competition barbecue turned into Colorado's only championship barbecue restaurant brand. Ganahl shares the lessons he's learned growing from a single location to nine units, why guest experience drives every growth decision, and how he financed the business without outside investors.

From overcoming self-doubt and finding the right real estate to building people and creating demand through hospitality, this conversation offers a candid look at what it takes to grow a restaurant brand one guest at a time. Recorded live at the National Restaurant Association Show in Chicago.

What You'll Learn:

• Why Jason Ganahl believes growth starts with guest experience

• How GQue BBQ expanded without outside investors

• Why self-doubt never disappears, even after opening multiple locations

• How challenges create opportunities for growth

• Why building people is the most important job of a restaurant leader

Episode Links

• Jason Ganahl LinkedIn: https://www.linkedin.com/in/jason-ganahl-3694044/

• GQue BBQ: https://gquebbq.com/

Duce Raymond joins Ty Wilson to discuss building the next chapter of one of barbecue's most recognizable family legacies. As the son of the chef behind Sweet Baby Ray’s, Raymond shares why he's transitioning to the Deuce’s Wild brand, how an $8 million catering business fuels growth, and what goes into launching a new technology-driven barbecue restaurant.

From family history and restaurant financing to AI, drive-thrus, and Amazon sales, this conversation explores the balance between honoring the past and building for the future. Recorded live at the National Restaurant Association Show in Chicago.

What You'll Learn:

• Why Duce Raymond is transitioning from Sweet Baby Ray’s to Deuce’s Wild

• How catering became the primary growth engine for the business

• Why technology and AI are part of the future of barbecue

• How strategic partnerships help operators scale confidently

• How Duce is preserving a family legacy while building something new

Episode Links:

- Duce Raymond LinkedIn: https://www.linkedin.com/in/duceraymond/

- Duce Raymond YouTube: https://www.youtube.com/channel/UCEbFPZr-u8_zOKw6wMNZhUA

- Duce Raymond Instagram: https://www.instagram.com/duceraymond/?hl=en

- Sweet Baby Ray’s: https://www.sweetbabyrays.com/

- True Cuisine: https://www.truecuisine.com/about/duce-raymond

- Duce’s Wild: https://www.truecuisine.com/about/duce-raymond