Summary:
This episode of Restaurant Owners Uncorked features Molly Engelhart, a former Los Angeles vegan chef turned Texas cattle rancher and author of “Debunked by Nature: How a Vegan-Chef-Turned-Regenerative-Farmer Discovered that Mother Nature Is a Conservative.” Molly shares her journey from operating five vegan restaurants to running a regenerative cattle ranch and on-farm restaurant. Her shift came after realizing that all food production, vegan or otherwise, involves death, and that avoiding animal products doesn’t necessarily equate to environmental or moral purity. She describes the hidden realities of agriculture, the economic challenges farmers face, and the systemic issues in U.S. food production. Molly emphasizes the need for fair pricing for farmers, consumer education, and direct engagement with nature. She also discusses her upcoming Food is Medicine conference, aimed at connecting chefs, farmers, and consumers with regenerative agriculture and holistic health practices.

Key Takeaways:

1. Identity Shift: Molly moved from being a lifelong vegan and chef to a regenerative cattle rancher after realizing vegan agriculture still depends on animal byproducts and causes animal deaths.
2. Food Waste Catalyst: Concerns over massive restaurant food waste led her to start a farm, sparking revelations about the true nature of food production.
3. “Death on Every Plate” Reality: Whether eating broccoli or steak, agriculture involves death, via fertilizers, pest control, or mechanical harvesting.
4. Economic Pressures on Farmers: Land, feed, taxes, and equipment costs make it nearly impossible for new ranchers to survive financially without inherited land or side income.
5. Food Prices & Farmer Survival: Many commodity crop prices haven’t risen since the 1970s, while input costs have skyrocketed, contributing to the loss of 140,000 farms in the past decade.
6. Health & Nutrition Concerns: She links modern diseases to refined flour, sugar, and agrochemicals, advocating for nutrient-dense, whole foods despite their higher cost.
7. Chefs as Cultural Influencers: Restaurants can shift consumer perceptions by showcasing local, regenerative foods and promoting direct farmer relationships.
8. Food Sovereignty as National Security: The U.S. has become a net importer of food, narrowing crop diversity and risking resilience.
9. Systemic Change Needed: Calls for reduced bureaucracy, innovative housing for farm workers, and banking products to help small farmers acquire land.
10. Upcoming Event: Molly is hosting the Food is Medicine conference (Sept 26–28) featuring workshops, advocacy training, and speakers like Will Harris, focusing on regenerative food and health transformation.

In this Restaurant Owners Uncorked episode, Wil speaks with Or Peleg of Tel Aviv Restaurant Group in Los Angeles about his journey from aspiring lawyer to restaurateur, his group’s six kosher restaurants, and the realities of running hospitality businesses in a challenging post-COVID LA environment. Or shares insights on balancing high service standards with rising labor costs, maintaining a people-first hospitality culture despite industry-wide tech and automation trends, and the importance of building lasting customer relationships. He emphasizes that while the restaurant business is tough and unpredictable, the joy of creating memorable guest experiences and fostering community keeps him motivated. Both discuss staffing challenges, the benefits of a weekly day off due to kosher practices, and the need for realistic expectations for anyone entering the industry.

Key Takeaways:

1. Or Pellig transitioned from aspiring lawyer to hospitality after discovering his love for creating memorable guest experiences.
   
   
2. Tel Aviv Restaurant Group operates six kosher restaurants in LA’s San Fernando Valley, with a seventh opening soon.
   
   
3. Kosher operations involve strict dietary laws, separation of meat and dairy, special inspections, and closure from Friday sundown to Saturday sundown.
   
   
4. Closing on Saturdays, initially a concern, now provides essential rest and balance for the team.
   
   
5. Post-COVID staffing challenges include higher turnover, rising wages (e.g., $20/hr at McDonald’s), and difficulty finding committed team members.
   
   
6. The group invests in higher staffing levels to maintain personalized, hands-on service despite tech trends pushing toward self-ordering and automation.
   
   
7. Exceptional service and experience—not just food quality—are key to customer loyalty in a competitive market.
   
   
8. Or cautions would-be restaurateurs about the industry’s challenges, high failure rates, and the need for hands-on ownership.
   
   
9. Hospitality work offers a unique career path for people from all backgrounds, rewarding hard work and guest care with growth opportunities.
   
   
10. Owner presence, strong culture, and genuine gratitude toward loyal guests are essential for long-term success.
    
    

In this lively and entertaining episode of Restaurant Owners Uncorked, Wil Brawley sits down in the famed Branded Hospitality studio with Michael “Schatzy” Schatzberg and Jimmy Frischling, the duo behind Branded Hospitality Group. What begins as a nostalgic look back at their individual paths into hospitality, Schatzy from dishwashing at a bagel shop, Jimmy from bartending during his finance career, evolves into a deeper conversation about how their complementary backgrounds led them to create a unique investment and advisory platform for hospitality tech. Their journey includes operating and investing in restaurants, vetting emerging technologies, and launching a hospitality-focused investment vehicle that now includes nearly 60 companies. This episode blends humor, personal stories, sharp insights into tech adoption in restaurants, and reflections on the high-touch, deeply fragmented nature of the industry. Wil, Schatzy, and Jimmy also dive into cultural icons like Cheers and Rocky, all while echoing the central truth: relationships, trust, and simplicity still matter most in hospitality.

Key Takeaways:

Humble Beginnings in Hospitality
Schatzy started at a bagel shop at age 15 doing grunt work, later bartended at Duke’s, and eventually became a co-owner. Jimmy cut his teeth barbacking and waiting before moving into finance, hospitality was always a “gig job” until he circled back as an investor.

Complementary Partnership
Branded Hospitality was born from blending Schatzy’s deep operational experience with Jimmy’s financial acumen. Their combined perspectives helped them create a unique platform for restaurant tech investment and advisory.

Restaurant as Testing Grounds for Tech
Their real breakthrough came when they used one restaurant to pilot four tech tools: Pour My Bev, Chowly, Bbot, and GoParrot. That pilot validated their thesis and launched Branded’s broader investment strategy.

Fragmented Industry, Custom Solutions
With 70% of restaurants being independents, there’s no one-size-fits-all tech stack. Branded emphasizes operator-driven solutions. Tech must meet operators where they are and be something they'd actually pay for and use.

Investments and Approach
Branded has invested in nearly 60 companies via funds, SPVs, and family office partnerships. They screen over six companies a week and have a strong filtering process rooted in operational validation rather than pitch decks.

Importance of Word-of-Mouth
Over InfluencersSchatzy and Jimmy stressed the value of personal trust networks in tech vetting. “Know and trust” beats paid influencers. Word of mouth is still king, especially in a people-first industry.

Tech Is a Support Role, Not the Star
Despite enthusiasm for AI, robotics, and personalization, the hosts emphasized that restaurants will always be about food, hospitality, and human connection. Tech enhances but doesn’t replace that.

Community & Independent Operators
MatterIndependents aren’t just small players, they’re vital to neighborhood vibrancy and cultural identity. Branded sees Schedulefly as a valuable tool to build community and share knowledge among these operators.

The Future: Data-Informed, Human-Touched
They see a future where guest data is used meaningfully, like knowing who’s dining and what they love, but tied closely to real human engagement. Hospitality is still personal, even if it’s tech-informed.

Fun, Nostalgia, and Culture
From Cheers and Friends to Rocky and Godfather references, the episode celebrates the enduring joy of classic stories, mirroring the timeless essence of hospitality: welcoming, connecting, and making people feel at home.

In this episode, Wil chats with longtime friend and restaurateur Drew Moore of Carrboro, NC. Drew shares updates on his ventures, including Venable Bistro, B-Side Lounge, Auto Strada Pizza & Panini, Auto Strada Gelato & Coffee, and the upcoming House of Gatewood Chop House in Hillsborough. He explains how a 2022 trip to France and Italy inspired Auto Strada, modeled after Italian “auto grills,” offering high-quality paninis, pizza with imported Italian flour, and real ingredients at approachable prices. They discuss the challenges of running restaurants, including supply chain issues (especially in beef), workforce recovery post-COVID, rising tuition and its impact on staffing, and educating consumers on healthier food choices. Drew emphasizes values-driven business practices, maintaining ingredient integrity, and making dining experiences approachable while elevating quality, all while balancing the very real, unglamorous daily demands of restaurant ownership.

Takeaways:

1. Inspiration from Italy: Auto Strada was inspired by Italian highway “auto grills,” which offer fresh, high-quality paninis, coffee, and gelato, something Drew wanted to bring to North Carolina.
2. Ingredient Integrity: Auto Strada uses imported Italian double-zero flour (non-GMO and glyphosate-free), San Marzano tomatoes, and high-quality Wisconsin cheeses, making their pizza more digestible and flavorful.
3. Educating Consumers: Many customers already recognize the health benefits of authentic ingredients, and Drew uses menu descriptions and conversations to further educate them.
4. Economic Realities: While higher-quality ingredients cost more, Drew notes that dough remains inexpensive compared to cheese and proteins, making pricing manageable for customers.
5. Beef Supply Challenges: The beef market is at its lowest production since the 1940s, making sourcing for the chop house complex; Drew is exploring local farms and co-ops for ethical, high-quality beef.
6. Workforce Recovery: Post-COVID staffing remains challenging, though 2024 has shown improvement. University towns have a unique labor cycle, but graduate school enrollment spikes have slowed industry recovery.
7. Consumer Shifts: Customers are increasingly health-conscious, moving away from processed fast food toward real, nutrient-dense options—a shift that supports Drew’s model.
8. Rising Tuition & Labor Market: Drew and Wil discuss the high cost of higher education, diminishing ROI for some degrees, and how AI may replace entry-level jobs, influencing the restaurant labor pool.
9. The Unseen Side of Ownership: Drew highlights the unglamorous reality of restaurant ownership, fixing toilets, handling equipment breakdowns, and responding to emergencies are all part of the job.
   
   

In this episode, Wil sits down with Maneesh Goyal and Alvina Patel Buxani, the co-founders of Passerine, a neighborhood-focused Indian restaurant in New York City. What emerges is a conversation about risk as a path to fulfillment, the power of storytelling in hospitality, and the intentional way they’ve built a brand that’s as much about people and community as it is about food.

Passerine is more than a restaurant, it’s the product of decades of experience in marketing, luxury branding, and entrepreneurship, paired with a deep appreciation for New York City. Maneesh and Alvina share how their 20-year friendship evolved into a business partnership, how they raised funds from friends and family who believed in their mission, and why their Indian restaurant is designed to keep guests in New York, not transport them elsewhere. They also highlight the indispensable role of their chef, Chetan Shetty, and their commitment to building a strong, culture-driven team.

As Maneesh puts it, “Risk makes life remarkable.” This episode is full of lessons for anyone in hospitality, or anyone who wants to create meaningful, guest-centered experiences.

12 Key Takeaways

1. Risk Makes Life Remarkable – Maneesh’s guiding principle: true fulfillment comes from taking calculated risks, whether starting a marketing agency, coming out in a traditional community, or opening a restaurant.
   
   
2. A Partnership Built on Friendship – Maneesh and Alvina’s two-decade friendship became the foundation for a business partnership built on complementary skills and mutual respect.
   
   
3. Lessons from Early Ventures – Maneesh’s first restaurant taught him the importance of aligning with customer needs and defining a clear brand DNA. lessons he carried into Passerine.
   
   
4. Smart, Passionate Investors – They raised funds from friends and family who weren’t just financially invested but also emotionally connected to the restaurant’s success.
   
   
5. Hospitality as Storytelling – Drawing on Alvina’s luxury branding experience, Pasarine weaves storytelling into everything, from its poetic name (derived from a species of birds) to a cocktail menu inspired by the fable of the king and the songbird.
   
   
6. An Indian Restaurant with New York Spirit – Instead of transporting guests to India, Pasarine serves Indian flavors with a New York sensibility, lighter dishes, approachable flavors, and a team that reflects the city’s diversity.
   
   
7. Design with Intention – Every detail, from soft seating at every table to the music selection, was thoughtfully designed to create a warm, comfortable, and inviting atmosphere.
   
   
8. Chef as Cornerstone – Chef Chetan Shetty’s creativity, hands-on problem-solving, and passion for his craft make him central to the restaurant’s identity and success.
   
   
9. Culture Drives Teams – Maeeish emphasizes that strong leadership visibility, consistent communication, and a clear sense of purpose are essential to inspire hospitality teams.
   
   
10. Hospitality Lessons Travel – Concepts from books like Setting the Table and Unreasonable Hospitality aren’t just for restaurants, they can transform experiences in industries like healthcare, retail, and beyond.
    
    
11. PR Gets Guests In, Experience Brings Them Back – While good PR can fill seats, it’s the lived experience, the people, the service, the atmosphere, that turns one-time diners into loyal patrons.
    
    

Episode Summary:
In this episode of Restaurant Owners Uncorked, Wil interviews Sean Marsiglia, an entrepreneur who owns several restaurants in Tampa, including Three Brothers Pizza, and other ventures such as a bagel shop and a baseball facility. Sean shares his journey from a promising baseball career cut short by injury to working at Chili’s, becoming an accountant, and eventually taking the entrepreneurial leap into the restaurant industry. He speaks candidly about the challenges of starting with minimal resources, living on a business partner’s couch, and hustling door-to-door to make his first restaurant a success. Sean also shares insights on building culture in his businesses, dealing with crises like a devastating fire, his commitment to community engagement through initiatives like feeding school children and first responders, and his broader entrepreneurial philosophy of saying “yes” to opportunities and figuring things out along the way.

Key Takeaways:

• Early Hospitality Experience: Sean began his hospitality career at Chili’s after a baseball injury ended his sports trajectory.
  
  
• Accounting & Business Acumen: His background in accounting and working with restaurant finances gave him a strong foundation for ownership.
  
  
• Entrepreneurial Leap: In 2015, he purchased his first pizzeria in Tampa for $20,000, relying heavily on credit and personal hustle to get the business off the ground.
  
  
• Relentless Hustle: Sean embraced a “say yes and figure it out” mentality, living on a couch and knocking on doors to drive early success.
  
  
• Fire & Recovery: A 2020 fire shut down his flagship store for 31 months, but business interruption insurance and resilience kept the business alive.
  
  
• Community Focus: He has implemented pay-it-forward programs, fed thousands of children during COVID, and routinely supports police, firefighters, and hospitals.
  
  
• Culture over Talent: Sean prioritizes hiring people with good attitudes and building a strong, positive team culture over purely skill-based hires.
  
  
• Networking & Opportunities: Leveraging relationships (e.g., with local athletes and influencers) has opened doors for new ventures.
  
  
• Diversification: Beyond pizzerias, Sean runs a bagel shop, a baseball facility, and even sells Christmas trees, embracing creative revenue streams.
  
  
• Independent Mindset: He avoids private equity and investor involvement to maintain independence and stay true to his values.
  
  
• Marketing Philosophy: Sean favors community-driven and relationship-based marketing over traditional advertising.
  
  
• Shared Values with Schedulefly: He appreciates Schedulefly’s customer-first approach and non-corporate ethos, aligning with his own business philosophy.
  
  

In this engaging episode, Wil B chats with Mark Greenblatt, President of Barry Bagels, and Jim Nussbaum, CEO. They share the remarkable 53-year journey of Barry Bagels, from its founding by Mark’s father in 1972 to its expansion to 84 total stores (open or under development) across five states. Mark and Jim delve into the evolution of the brand’s identity, its strategic franchising model, and the values-driven leadership that has fostered exceptional employee retention and customer loyalty. The conversation covers everything from bagel baking methods to the principles that make successful franchisees, painting a picture of a company deeply committed to long-term partnerships, fresh food, and a humble, hands-on culture.

Legacy of Longevity: Barry Bagels was founded in 1972 by Barry Greenblatt and has thrived for over five decades through a combination of strong values, adaptability, and high-quality food.

Franchise Growth: Since starting to franchise in 2012–2014, Barry Bagels has grown to 20 locations with 64 more in development, all driven organically through word-of-mouth, former employees, and brand fans.

Multi-Revenue Model: The brand thrives on three primary revenue streams: retail, catering (funerals, corporate, pharmaceutical reps), and wholesale (universities, hospitals, coffee shops).

Quality + Freshness: Bagels are boiled and baked fresh all day long, with small batch production ensuring optimal texture and warmth—a differentiator among national competitors.

Strategic Expansion: The team uses an “80% concentric, 20% opportunistic” expansion strategy, favoring growth near existing stores but making exceptions for the right franchisee in the right market (e.g., Dallas).

Franchisee Fit is Key: Owner-operators are preferred. Candidates must be willing to roll up their sleeves; absentee ownership is discouraged.

No Ego Leadership: Both Barry and Mark modeled servant leadership, doing every job from mopping floors to serving customers, building a culture of humility and loyalty.

Unusually Low Turnover: The company boasts decades-long employee tenures, credited to culture, shared values, and a leadership style based on mutual respect and shared effort.

Careful Vetting: Potential franchisees are assessed beyond the business plan—personality, values, and how they treat people matter deeply to the team.

Supply Chain Simplicity: Raw frozen dough is distributed via Gordon Food Service, allowing consistent quality control while supporting national growth.

Optimism for the Future: With new markets like Florida and Texas on the horizon,, the future looks bright and bagel-filled.

In this episode of the Restaurant Owners Uncorked podcast, Wil Brawley talks with Seth Watson, the founder of Distillery of Modern Art in Atlanta. Seth shares his entrepreneurial journey, from launching a production and event design business out of a garage to eventually building a one-of-a-kind distillery that blends spirits, art, and community. He opens up about why he left his first business, how he navigated outdated Georgia alcohol laws, and why he built a distillery with multiple revenue streams: a cocktail bar, an art gallery, an event space, and a production facility. Seth also discusses the lessons he’s learned about ego, iteration, and surrounding himself with smart people, while offering fascinating insights into bourbon, gin, and the modern spirits landscape.

Key Takeaways:

• From Garage to 400+ Events a Year: Seth’s first business in event production started in a garage and grew into a full-scale company handling hundreds of large-scale events annually.
  
  
• Exit Fueled by Values Misalignment: After 17 years and increasing tension with a 50/50 partner, Seth exited the business to preserve his sanity and avoid letting resentment fester.
  
  
• Control Matters: Seth learned the hard way that 50/50 partnerships often don’t work. He now maintains control in any business he leads.
  
  
• Birth of a Unique Concept: Distillery of Modern Art combines a distillery, cocktail bar, art gallery, and event space—all designed around Seth’s love for whiskey and modern art.
  
  
• Navigating Georgia’s Arcane Liquor Laws: Seth had to build his distillery concept while lobbying against outdated post-Prohibition laws that limited direct-to-consumer sales.
  
  
• Whiskey Meets Art: The subjectivity of both whiskey and art inspired the distillery’s brand and mission: create a sensory and aesthetic experience, not just a product.
  
  
• Producer for Other Brands: In addition to his own spirits, Seth’s team produces over 40 products for 18 other brands across the U.S., offering a more personal and flexible alternative to large manufacturers like MGP.
  
  
• No Ego in Product Development: Seth scrapped his original gin recipe when taste tests failed—not because he didn’t like it, but because customers didn’t.
  
  
• Craft Over Hype: Seth values drinkability and authenticity over branding. He prefers bottles like Michter’s over hyped-up names like Pappy Van Winkle.
  
  
• Committed to Community: From supporting small farmers to featuring local artists (commission-free), Seth backs up his community-first philosophy with action.
  
  
• Owner Mentality, Not Exit Mentality: Like the Yingling family, Seth isn’t chasing a fast exit. He wants to build a sustainable, generational business—possibly passing it on to his children one day.