Corner Booth Podcast

Giancarlo Pagani grew up inside restaurants, learning early from a father who managed one of Los Angeles’ most notable dining rooms. His foundational years exposed him to both the highs of successful openings and the realities of a restaurant bankruptcy. Those early experiences shaped a deep respect for operational discipline, clear concept definition, and the long-game mindset needed to survive i...

Charlie Eblen of Single Tree Barbecue shares a candid look at building a business from scratch after losing his corporate role in 2020. His background spans Army service, restaurant leadership training, and years shaping future managers, but starting over as a solo operator forced him to relearn everything he thought he knew. His story offers rare insight into the realities of moving from corporat...

Michael Serva brings a rare combination of fine dining training, journeyman experience, and small-town insight into his work at Bordo in Marfa, Texas. His background spans San Francisco kitchens, mentorship under demanding chefs, and years of hands-on leadership in other operators’ restaurants. That journey shapes the perspective he brings to running a compact, high-pressure operation in a remote...

Mohammad Farraj, cofounder and Chief Marketing Officer of Talkin’ Tacos, joins Chris Tripoli on Corner Booth to share how an unconventional concept scaled rapidly without relying on debt, outside investors, or long‑term franchising. What began as a small food truck experiment during his final year of dental school evolved into a fast‑casual brand operating across multiple states, driven by discipl...

In this episode of Corner Booth, Chris Tripoli interviews Allison Balfour, cofounder of Southerleigh Hospitality Group, as she shares an operator’s perspective shaped by both hotel management and independent restaurant ownership. Before launching her own concepts, Allison spent years working in full‑service hotels and luxury properties, where she gained exposure to large teams, service culture, an...

Mark Greenblatt, Chief Operating Officer of Barry Bagels, joins Chris Tripoli on Corner Booth to share how a family‑run bakery evolved into a growing franchise brand without losing operational discipline. Having grown inside the business and later stepping into leadership, Mark brings a long‑term operator perspective shaped by decades of hands‑on experience across production, expansion, and franch...

Otto Othman and Adrian Sanchez join Chris Tripoli on Corner Booth to share the real operational story behind building and scaling Pincho Burgers and Kebabs, a fast‑casual restaurant brand that grew from a single underfunded location into a multi‑market operation with locations throughout Florida and Texas. As cofounders and hands‑on operators, their perspective comes from navigating growth without...

Host Chris Tripoli talks with Tina Nielsen, who brings a high-level, industry-wide perspective to this episode of Corner Booth. As editor of Foodservice Consultant magazine, she works closely with restaurant consultants, designers, and operators across global markets, giving her a unique vantage point on how independent restaurants are adapting to shifting customer expectations, labor constraints,...

In this episode of the Corner Booth Podcast, host Chris Tripoli sits down with Heather Neary, CEO of Taco John’s, to discuss the secrets behind growing a successful quick-service restaurant (QSR) brand. Heather shares her inspiring career journey from working in a cheesesteak shop to leading major franchise organizations, offering valuable lessons for restaurant owners and franchise operators look...

The Corner Booth podcast dives into the fast-growing specialty coffee and beverage market with guest Doug Willmarth, CEO of Beans & Brews Coffeehouse. Host Chris Tripoli explores how this regional favorite evolved from a single Salt Lake City coffee shop into a thriving franchise network. Wilmarth shares his journey from early restaurant roles to leading major brands like Pizza Hut and Wingsto...

In this Corner Booth podcast episode, host Chris Tripoli sits down with seasoned restaurateurs Jamie Adams and Leonardo Moura to explore the art and challenges of managing multiple restaurant concepts. From their humble beginnings in the hospitality industry to building four successful dining establishments in Atlanta, Jamie and Leonardo share their entrepreneurial journey, emphasizing the importa...

In this episode of Corner Booth, Chris Tripoli interviews Kendall Ware, a seasoned restaurant industry leader and franchise consultant. Kendall shares his journey from bussing tables at age 16 to becoming CEO of major brands like Cinnabon and Orange Leaf. His experience spans opening nearly 100 restaurants and leading six national brands, giving him unique insights into the franchising process. Fo...

Ready to learn what it really takes to open a successful restaurant in today’s market? In this episode of Corner Booth, host Chris Tripoli sits down with acclaimed chef and restaurateur Bryan Caswell to unpack the entire opening process of his newest concept, LATULI. From navigating skyrocketing equipment costs to designing a ground-up kitchen, Bryan shares candid insights that every operator need...

This Corner Booth podcast by RestaurantOwner.com is a leading resource for independent restaurant operators seeking strategies to engage teams, delight guests, and grow their business. In this episode, host Chris Tripoli interviews Utkarsh Yadav, founder of Sigri Indian Barbecue, a fast-casual concept that combines authentic Indian street food with American barbecue traditions. The discussion expl...

This episode of Corner Booth dives deep into the world of restaurant accounting and financial management for independent restaurant operators. Hosted by Chris Tripoli of RestaurantOwner.com, the discussion features Raffi Yousefian, founder and CEO of The Fork CPAs, an outsourced controller service specializing in restaurants, bars, and nightclubs. The conversation emphasizes the importance of accu...

In this episode of Corner Booth, hosted by Chris Tripoli, we explore the latest restaurant industry trends and best practices for independent operators. In this episode, Chris interviews Chris Gannon, co-founder and CEO of Bolay, a fast-casual dining concept celebrated for its fresh, bold flavors, gluten-free menu, and build-your-bowl concept. Gannon shares his journey from growing up in a hospita...

In this Corner Booth episode, host Chris Tripoli interviews Shawn Lalehzarian, founder and CEO of Red Chickz, a fast casual restaurant concept specializing in Nashville hot chicken. Shawn shares his journey from dishwasher to entrepreneur, detailing how his experience managing airport food operations helped shape his approach to restaurant concept development. His passion for flavor and crunch led...

After operating her tea house for 15 years in the Gruene, a historic community located within the city limits of New Braunfels, Texas, Carol Irwin decided it was time to think bigger. Irwin explored the larger New Braunfels market. And there she found the right spot for a breakfast, lunch, and brunch cafe concept.  In the summer of 2011, she and her daughters opened Buttermilk Cafe, which quickly...

Billy Downs learned the meaning of hospitality from his grandmother. “With 30 grandchildren, Grandma Betty was always ready to entertain,” he recalls, adding, “She was welcoming and appreciative of the chance to serve others.” Downs began his career in foodservice as a teen serving ice cream before working his way into the kitchen and front of the house positions.  After graduating from Michigan S...

A Cornell University School of Hotel Administration graduate, Dan Sidner worked in country clubs, mastering the art of service and enology before leaving to spend a few years working throughout France. Upon his return to the U.S., Sidner entered the independent restaurant market segment, working in fine-dining concepts in North Carolina and Colorado, where for six years he owned and operated his f...

Aaron Anderson’s restaurant career began as a five-unit franchisee of The Hot Dog Factory in Philadelphia prior to creating his own concept. "I felt there was a void in the casual breakfast-brunch market segment in the Northeast and decided to jump in with both feet," says Anderson, who was inspired by the success of his two favorite restaurants, Waffle House and Raising Cane's. He opened the firs...

Jeff Mauro's influence on hospitality started at a very young age. "My family always entertained. Our house was the place to be for good food and fun with family and friends." Mauro graduated from Le Cordon Bleu culinary school and worked as a private chef and instructor while pursuing a theater career. His talent for combining cooking with comedy helped him win the seventh season of "Food Network...

John Young is CEO of Young's Jersey Dairy, a 120-acre family-owned and operated Yellow Springs, Ohio, hospitality destination established 156 years ago. As its name suggests, the business began as a dairy in 1869. It added a bakery later. In the 1990s, it expanded to an event destination, with a restaurant, mini golf course, train, batting cage, and carousel. Today, Young's Jersey Dairy hosts even...

Growing up in Peoria, Bryan Lockwood’s first job in the restaurant business was working with his mother at a diner. Fast forward to his first industry career position as a manager at Bonanza Steakhouse. He enjoyed the work and was promoted to a multi-unit franchise supervisor before becoming a franchise owner-operator in Jacksonville, Ill.  At 25, Lockwood sold the business and moved to Florida wh...

In 2022, Troy Hooper was introduced to the private equity owner of Pepper Lunch. He had assumed they would be discussing a short-term consulting position; however, it became a full-time position as CEO of the global quick-casual brand with hundreds of locations in 15 countries.  Pepper Lunch is a Teppanyaki concept. Teppanyaki, which is often called hibachi in the U.S., uses an iron griddle to coo...