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.
    
    

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.