Wil speaks with longtime Schedulefly customer and Chicago restaurateur Pat Fowler. The conversation covers Pat’s unexpected path into hospitality, the risks he took to buy his first restaurant, and the challenges and opportunities facing independent restaurants today. They discuss economic pressures like rising costs, changing consumer habits, and competition from large chains, but also highlight the enduring value of authentic hospitality, community connection, and innovation. Fowler shares how his frozen pizza line became an unexpected new revenue stream and how social media and storytelling are now key to connecting with guests. Wil and Pat reflect on the realities of entrepreneurship, the importance of caring staff, and the resilience required to thrive in a difficult industry.

Key Takeaways

• Industry Inspiration – Listening to fellow restaurateurs’ stories can provide therapy, motivation, and a reminder that no one is alone in facing industry challenges.
  
  
• Pat’s Origin Story – He pivoted from a failed finance/insurance career to hospitality, fell in love with the business, and ultimately bought his first restaurant using a credit card cash advance.
  
  
• Entrepreneurial DNA – Owning a restaurant requires risk-taking, thick skin, and comfort with constant problem-solving; outsiders often underestimate the difficulty.
  
  
• Economic Pressures – Rising food and labor costs, consumer belt-tightening, and shrinking margins make survival harder, especially against well-capitalized chains.
  
  
• Community & Hospitality – Independent restaurants remain vital because they provide authentic human connection and serve as anchors in their communities.
  
  
• Frozen Pizza Pivot – During COVID, Pat turned his restaurant’s signature pizza into a frozen product, which grew into a wholesale business and new revenue stream.
  
  
• Tech: Double-Edged Sword – Some tools (like text-based marketing or Schedulefly) are genuinely helpful; others, often pushed by outsiders, miss the mark.
  
  
• Social Media Storytelling – Sharing authentic stories and featuring staff builds customer loyalty and emotional connection to the restaurant.
  
  
• Staff Culture – Today’s workforce needs a strong “why” and meaningful engagement; great service still drives repeat business even more than food or atmosphere.
  
  
• Resilience & Adaptability – The restaurant business always faces cycles of challenge; those who keep innovating and focusing on guest experience endure.
  
  
• The Future of Service – As automation grows in fast food, demand will rise for intentional, human-centered full-service dining experiences.
  
  

Wil has a great conversation with Ross Davis, a longtime restaurant professional and operator in Oklahoma City. Ross shares his 29-year journey in restaurants, from waiting tables to management, and reflects on the evolution of restaurant culture, from high-stress, Gordon Ramsay–style management to today’s more intentional, people-centered leadership. They discuss generational shifts in alcohol consumption, the rise of cannabis culture, coping with soaring food costs, and strategies for sustainable growth without sacrificing hospitality. Ross emphasizes that great restaurants thrive on culture, consistency, and caring people—not just money or expansion.

Key Takeaways

1. Hospitality DNA – Successful restaurant people thrive under pressure, love the chaos, and have hospitality “in their DNA.”
   
   
2. Mentorship Matters – Both Ross and Wil credit early managers with shaping their careers through lessons about speed, efficiency, and professionalism.
   
   
3. Cultural Evolution – Old-school yelling and screaming management styles no longer work; modern leadership requires calm, adaptability, and care.
   
   
4. Generational Shift in Habits – Younger staff drink less alcohol, often preferring cannabis and healthier choices, shifting social and workplace dynamics.
   
   
5. Profitability Under Pressure – Rising food costs force restaurants to innovate; Ross’s $10 taco lunch special is an example of delivering value while maintaining margins.
   
   
6. Attention to Detail – Every penny matters in restaurants—whether it’s cheese shavings on a prep counter or sourcing spices more efficiently.
   
   
7. Team Vibe is Everything – A strong, fun, intentional staff culture is felt by guests and even delivery drivers, creating memorable experiences.
   
   
8. Four-Walls Focus – Echoing Keith Paul’s philosophy, success comes from obsessing over what happens inside the restaurant, not external advertising.
   
   
9. Expansion Done Right – Opening a second location should only happen when management depth and culture are strong enough to duplicate—not just because of greed or short-term success.
   
   
10. Technology Choices – Ross values Focus POS for reliability over flashier systems like Toast, which can pile on hidden fees and overcomplication.
    
    
11. Schedulefly’s Differentiator – Personal, responsive service and simplicity make Ross stick with Schedulefly over bundled alternatives like Restaurant365.
    
    
12. Sustainable Growth Mindset – Long-term success requires balancing profitability with hospitality, culture, and people-first leadership.
    
    

Summary

In this inspiring episode of Restaurant Owners Uncorked, Pop, a Thai-born entrepreneur, shares his remarkable journey from arriving in the U.S. in 2005 with only $300 and dreams of becoming the next Bill Gates, to building a 12-restaurant hospitality empire. Initially working in restaurants to pay the bills, he discovered his true calling as a chef during a pivotal moment at a food court. Over two decades, Pop built Farmhouse Kitchen Thai Cuisine through authenticity, teamwork, and an unyielding work ethic, navigating challenges like the 2008 housing crisis and the COVID-19 pandemic. When the pandemic threatened his business, Pop innovated with visually appealing Thai food trays sold through DoorDash, turning a near-disaster into a massive success. He emphasizes hospitality from the heart, balancing tradition with innovation, building trust in his team, and creating restaurants that feel like home for both staff and guests. His story is a masterclass in resilience, adaptability, and leading with purpose.

8–10 Key Takeaways

1. Authenticity is the foundation – Staying true to his Thai heritage and hospitality traditions has kept Pop’s brand consistent and memorable.
   
   
2. A defining moment can set your path – Cooking a dish unexpectedly for a customer early in his career gave him the confidence to pursue a culinary path.
   
   
3. Innovation in crisis – During COVID-19, Pop transformed surplus catering trays into popular takeout sets, ultimately selling 150,000+ trays.
   
   
4. Adaptability is essential – Shifting from 90% in-house dining to 100% takeout/delivery during the pandemic saved his business.
   
   
5. Balancing tech with soul – Leveraging DoorDash, QR codes, and digital tools while keeping hospitality personal ensures growth without losing authenticity.
   
   
6. Teamwork is built on trust – Pop transitioned from a “one-man show” to empowering staff through training, communication, and letting go of ego.
   
   
7. Culture starts at clock-in – He insists on starting every shift with positivity, knowing energy flows through the food to the guest experience.
   
   
8. Customer relationships go beyond transactions – Many regulars have become lifelong friends and part of the extended “Farmhouse family.”
   
   
9. Leadership is by example – Pop’s own progression from prep cook to owner shapes how he mentors his team.
   
   
10. Resilience is forged over time – Navigating personal, economic, and operational challenges has strengthened his business and leadership philosophy.