Tipped Off

In this episode of Tipped Off, host Kirk Grogan sits down with Jonathan Klitgaard from Torro Restaurant Group to discuss how modern restaurant operators can improve both guest experience and internal operations.Jonathan shares his journey from starting as a busboy to leading operations across five restaurant concepts, including the well-known Barbacoa. We dive into why Torro Restaurant Group adopted QR code tipping, how it reduces friction for guests, increases transparency for employees, and saves valuable management time.We also explore why hospitality should drive every business decision, how AI is creating real operational value for restaurant leaders, and why authentic guest experiences still outperform traditional marketing tactics.This episode is packed with insights for restaurant operators, hospitality professionals, and anyone looking to build a stronger customer experience.

In this insightful episode of Tipped Off, host Kirk Grogan sits down with Chason Hecht, Founder and CEO of Retensa, to tackle one of the restaurant industry’s most persistent challenges: staffing and retention. Drawing on data from organizations across 59 countries, Chason challenges the idea of a labor shortage, instead reframing turnover as a symptom of deeper issues like trust, morale, scheduling instability, and manager communication. He also highlights the importance of understanding “microcultures” within each location, where employee experiences and reasons for leaving can vary dramatically.From breaking down the true cost of turnover (both direct and hidden) to sharing practical ways operators can start gathering real employee insights, this episode is packed with actionable strategies to improve retention and build stronger teams.If you’re in hospitality or workforce management, this conversation will reshape how you think about turnover and what to do about it.👉 Learn more about Retensa https://retensa.com/

In this episode of Tipped Off, Kirk Grogan sits down with Andi Ott, co-owner of four Dog Haus locations in Arizona.Andi shares what it takes to grow from one restaurant to multiple locations and how leadership changes as you scale. The conversation covers building systems that work for future growth, developing leaders who can run operations independently, creating accountability without burning out your team, balancing technology with the human side of hospitality, and one unforgettable hospitality horror story from early in her career.If you’re in Arizona, stop by one of Andi’s Dog Haus locations in Phoenix, Tempe, Chandler, or Gilbert.Learn more and find a location near you: https://doghaus.com

In this episode of Tipped Off, host Kirk Grogan sits down with Allison Lawley, Director of Hospitality Operations at Stone Brewing, to talk about what it really takes to operate eight high-volume locations in today’s hospitality environment. From navigating rising labor costs in California to building trust through tip transparency, Allison shares how Stone Brewing prioritizes culture, communication, and smart technology to stay efficient without sacrificing the guest experience.If you’re leading restaurant operations or thinking about how to future-proof your team, this conversation delivers practical insight from inside one of the industry’s most iconic brands.Learn more about Stone Brewing at https://www.stonebrewing.com/ and be sure to subscribe for more operator conversations.

Join Kirk Grogan on this episode of Tipped Off as he talks with David Vonderschmidt, Project Manager in the IT department at SSP America. With over three decades in the restaurant industry and experience opening hundreds of locations, David shares his journey from operations to IT, and what it takes to manage food and beverage across 60+ airport locations. They dive into the unique operational challenges of airport dining, staffing strategies behind security, retention, culture, and how technology and digital ordering are transforming the guest experience. Learn more about SSP America at https://america.foodtravelexperts.com/

On this episode of Tipped Off, host Kirk Grogan sits down with Alex Clark, VP of Finance at The Big Biscuit, to unpack what restaurant finance looks like when it’s grounded in real operations, not just spreadsheets.With over 20 years of experience spanning franchising, accounting, and restaurant leadership, Alex shares how hands-on operational experience shapes better financial decisions, why franchising only works when consistency is respected, and how leaders can navigate constant change without losing their culture.The conversation also dives into leadership lessons, capital planning mistakes franchisees still make, technology’s growing role in restaurants, and what it really takes to create sustainable profitability in today’s hospitality landscape.If you care about smarter restaurant leadership, stronger financial decision-making, and building a business that actually works day-to-day, this episode is for you.

David Orr, president & owner at Parched Hospitality Group, joins the Tipped Off Podcast to share his journey from finance and private equity into building and scaling multi-concept hospitality brands in New York City.David oversees a diverse portfolio that includes Isla & Co., Hole in the Wall, Daintree, and Wallflower, spanning full-service restaurants, rooftop bars, cocktail bars, and cafés. In this episode, he unpacks the operational realities of growing from one location to many, why the 2–5 unit stage is the most dangerous phase of expansion, and how New York’s real estate and guest dynamics change everything.The conversation dives into labor efficiency, margin compression, leadership and trust, where restaurant tech helps (and where it hurts), and why Google reviews often drive more first-time guests than social media. This episode is packed with practical insight for operators navigating growth, complexity, and long-term sustainability.

Hiring, onboarding, and retaining restaurant employees is more challenging than ever. In this episode of Tipped Off, host Kirk Grogan sits down with Bryan Gorman of AllianceHCM to discuss how restaurant operators can reduce friction throughout the hiring process and build stronger, more stable teams.With over 25 years of experience in payroll and HR for QSR and franchise brands, Bryan shares what top operators are doing differently, from creating a better candidate experience to using automation and integrations without losing the human touch. The conversation also explores emerging staffing models, wage pressure, and where technology and AI truly add value in restaurant operations.This episode is a must-listen for operators looking to streamline hiring, improve retention, and prepare their teams for what’s next in hospitality.

In this episode of Tipped Off, TipHaus COO Kirk Grogan sits down with Patrick Yearout, Senior Director of Innovation & Recruitment at Ivar's, one of Washington’s most iconic multi-concept restaurant groups. With 26 years at Ivar’s and responsibility for everything from full-service dining to stadium operations, Patrick brings unmatched insight into what actually drives retention, productivity, and team culture.Patrick breaks down the true cost of turnover (spoiler: it’s higher than you think), why communication tools like GoHappy have transformed their onboarding, and how managers can create meaningful feedback loops that keep employees supported from day 1 to day 60 and beyond.If you’re navigating rising labor costs, high-volume seasonal hiring, or multi-unit complexity, this conversation is packed with lessons every operator can apply immediately.Resources cited by Patrick during the episode: chart.org

In this episode of the Tipped Off Podcast, Kirk sits down with Ryan Kellerman, Digital Solutions Manager at Huse Culinary, to unpack how their team navigates rapid tech changes, compliance pressures, and expansion into new markets. Ryan shares how Huse Culinary evaluates software, leverages data for better decision-making, and uses AI responsibly to support (not replace) real hospitality. It’s a practical, grounded look at what modern operators should be thinking about in 2026 and beyond.Stay connected with us on LinkedIn! Join our group of operators who talk tipping insights. https://www.linkedin.com/groups/14675015/

Join Kirk Grogan on the Tipped Off podcast as he sits down with Scott Rodney, Director of HR and Payroll at Bartaco, to explore how the popular restaurant brand balances rapid growth with a people-first culture. From managing payroll across 14 states to ensuring pay transparency and team engagement, Scott shares insights on streamlining operations, leveraging technology like TipHaus, and retaining top talent in today’s challenging labor market.Discover how Bartaco builds community, invests in learning and development, and stays true to its authentic brand experience, all while preparing for future expansion. Whether you’re in HR, payroll, or restaurant operations, this episode is packed with actionable strategies for scaling a brand without losing its soul.

In this episode of Tipped Off, host Kirk Grogan sits down with Christin Marvin, a seasoned restaurant operator turned consultant with over 20 years of hospitality experience, from working the line at 15 to helping brands scale from 6 to 48 locations.Christin shares her proven framework for sustainable growth, explaining why scaling isn’t just about opening more doors; it’s about defining the right roles, developing your people, and revisiting your org chart every year to stay on track. She also dives into practical ways to cut turnover in half, hire with purpose, and foster cultures that reward performance and well-being.Plus, Christin opens up about her work with CHOW, a nonprofit supporting mental health in hospitality, and what every operator can do to protect their teams and themselves.Whether you’re running one restaurant or fifty, this episode is packed with strategies for scaling smarter, leading better, and keeping your people at the heart of your business.

On this episode of Tipped Off, host Kirk Grogan sits down with Barry Lowenthal, Owner of Brass Tap Baltimore, to talk about what it really takes to run a thriving craft beer operation. Barry shares his secrets to hiring and retaining great staff, creating a culture of loyalty through hands-on leadership, and keeping his business profitable without losing sight of what matters most, his people and his guests. From promoting local Maryland breweries to seamlessly managing tips with Toast and TipHaus, Barry offers an inside look at how he’s built a community-driven business that runs on trust, teamwork, and transparency, one pour at a time.

On this week’s Tipped Off, Kirk Grogan talks with Kevin Eggen, CEO of Hops n Drops, about growing 18 locations across Washington and Oregon and managing a team of 900+ employees. They dive into labor productivity, minimum wage impacts, and the tech tools, like TipHaus and Toast, that help streamline operations. Kevin shares how he approaches tip management, payroll transparency, and building systems that empower teams while keeping guests happy. From balancing profitability to creating the right tech stack and team structure, get a CEO’s perspective on what it takes to scale successfully in hospitality.

On this episode of Tipped Off, TipHaus COO Kirk Grogan sits down with Jean-Pierre Mouren-Laurens, VP of Finance at Wood Ranch, to unpack how the brand grew from one location to 18 across Southern California. JP shares how Wood Ranch balances growth with California’s strict wage and labor laws, building a culture of compliance first, then efficiency. They dive into payroll, scheduling, and the tech stack that keeps operations smooth at scale, plus what tech trends are worth investing in, and which are just fads. If you’re looking for insights on scaling restaurants, navigating compliance, and creating strong team buy-in, this episode is a must-listen.

Join us for an insightful conversation with Josh Morris of Bluegrass Hospitality Group as he dives into how their restaurants promote teamwork through tip pools and tip shares, and how moving to TipHaus transformed tip management, eliminating cash handling, spreadsheets, and liability concerns. Josh shares his favorite restaurant concepts, strategies for keeping guests coming back, and the challenges and opportunities facing the industry today. From staffing solutions and flexible schedules to thoughtfully adopting AI without losing the human touch, Josh provides a candid look at running successful restaurant operations while staying true to hospitality.

Mario Padrino, owner of five Padrino’s Restaurants, shares how his family business has grown for over 50 years while staying true to its cultural roots. Hear how he built a loyal team, streamlined tip payouts with TipHaus, and created a culture-driven approach that keeps employees happy and operations running smoothly.

In the first episode of Tipped Off by TipHaus, TipHaus COO Kirk Grogan sits down with David Tingle, General Manager at Brigantine Restaurants, to explore how modern tip management works at scale. From managing daily digital tip-outs across 23 locations to building trust and transparency with staff, this episode dives into the tools, strategies, and lessons that keep Brigantine running smoothly.