Corner Booth Podcast

Mason Ayer is a self-described "recovering attorney" who, after three years of corporate law practice, left the profession to join the family restaurant business Kerbey Lane in Austin Texas. "I was literally born into the business," says Mason. "We were living in the garage apartment above the converted bungalow home that was the first restaurant 42 years ago."   What began as a small neighborhood...

Mario Johnson founded the Original Sleepy Potato limited-service quick-service concept in 2018, in shuttered restaurant space next door to his downtown Detroit barber. Today, his startup has grown to a seven-unit chain in Detroit and Atlanta.   Says Mario, "Initially the concept was called Mojo’s Motown Eatery, serving burgers and wings," adding, "It wasn’t until the next year when I moved to Atla...

In this episode, a husband-and-wife team share their story of how combined experience in the building trades and restaurant operations led to a series of successful restaurants in second-generation spaces. Meet Michael and Robyn Bordes.    Michael is a seasoned contractor. Robyn started working in restaurants at the age of 13. In the summer of 2021, Robyn found an unoccupied space in their hometow...

Chris Schultz, CEO of Portland, OR-based Voodoo Doughnut, has four decades of restaurant industry operations and growth experience. Before joining Voodoo Doughnut in 2017, he was Senior Vice President of Operations for MOD Pizza, where he led the concept’s expansion from a single unit to 350-plus locations.   In this episode, Chris shares the story of two friends’ desire to fuse hospitality with a...

Alex Smith is CEO of Maryland-based Atlas Restaurant Group, with 30 restaurant properties located in Maryland, Florida and Texas. His restaurant career began in 2007, as a Häagen-Dazs franchisee, when he noticed the need for a lunch concept in the neighborhood. This inspired him to create his first concept, Harbor East Deli in 2009.    After 16 years of concept development and expansion, and armed...

In this episode, we welcome back previous Corner Booth guest Meredith Sandland, along with her publishing partner Carl Orsbourn. Sandland, a former executive with Yum Brands/Taco Bell joined forces with United Kitchens executive Orsbourn to educate restaurant operators on how to succeed at digital marketing, operations, and customer service. As co-authors of the best-selling "Delivering the Digita...

Prior to purchasing Cornish Fish and Chips, a 90-seat counter-service concept in scenic seaside Cornwall, England, Pete Fraser enjoyed a 19-year career as a royal navy officer. “Without any restaurant experience, I jumped at the opportunity,” says Pete, adding, however, the business was challenged by “a very seasonal clientele and poor operations.”   In this episode, Pete shares how he grew Cornis...

Cassie Pinckney follows two core principles in the restaurant business: Don’t take yourself too seriously and never be afraid to try something. “I fell in love with hospitality when I was in my teens working at the neighborhood Dairy Queen,” says Cassie, who feels “when there is relentless innovation by people committed to having fun with food, you will never stop improving.”     Cassie’s commitme...

In this episode, we share the story of an accountant who followed his love for food into the restaurant business. In 2007, our guest Randy Hines set his eyes on the 53-year-old Kolache Shoppe. He became a regular customer and eventually expressed his interest in owning the bakery to then-owner Erwin Ahrens. Randy’s patience was rewarded. In 2014, Erwin retired and handed the keys to Randy in the s...

After experiencing poor service at his favorite neighborhood Italian restaurant, Patricia’s of Holmdel, Frank wanted a word with the owner. Fast forward, a potential guest complaint led to Frank buying the restaurant. What he lacked in restaurant experience, Frank made up with his client-service acumen as a printer.    And it worked. "I look at everything from the customer point of view, which pro...

Meet Mike Sebazco, president of Famous Toastery. His recent appointment to the helm of this 28-unit breakfast-lunch concept crowns a long and successful industry career, including roles at Don Pablo’s, Mimi’s Cafe, and Moohyah’s burgers. In this episode, Mike discusses the challenges of leading a busy made-from-scratch-menu concept with locations throughout North Carolina, South Carolina, and Virg...

Like many others, Cluster Truck’s Founder Chris Baggott was quick to recognize the growth opportunities in delivery-based restaurant concepts. Unlike many others, however, he was able to apply his experience and success as a successful software developer and entrepreneur to overcome its challenges. Cluster Truck is a multi-unit, delivery-only, casual restaurant concept that offers a breakfast, lun...

Erika Polmar is the executive director of the Independent Restaurant Coalition. “Remember when we were told the pandemic was expected to last 8 to 12 weeks?” she asks. "Well, it lasted much longer,” she says, adding, "and many independent operators are still recovering from the negative impact it had on their restaurant businesses.” The Independent Restaurant Coalition soon formed in the midst of...

When CEO Larry Ryback joined Jim ‘N Nick's BBQ he says, “I saw no freezers, no microwaves and all recipes made from scratch daily.” Quality matters if growth is your objective.   The first Jim ‘N Nicks opened in Birmingham, Alabama 17 years ago. Since then, the concept has steadily grown to become a successful 40-unit regional brand in Tennessee, Georgia, Florida, and North and South Carolina.   I...

Ricardo Molina was born into the restaurant business.  The original family restaurant was started by his grandparents in 1941. Today, he and his brothers Raul and Roberto operate three Molina’s Cantina locations, celebrating more than 80 years of success. The concept is a model for a family-owned business that prospers when everyone finds and carries out their area of expertise. "We contribute by...

As an intern at the James Beard Award-winning restaurant Oxheart in Houston, Sherman Yeung honed his Asian cuisine culinary skills, while he imagined his future as an owner and operator. He considered launching from scratch a counter-service Japanese concept, but fate and opportunity led him in another direction. Join us in this episode, as we explore purchasing an existing restaurant as a startup...

Veteran operator Terry Muckenfuss began his education in concept development while planning his own concept in his hometown of New Braunfels, Texas. A graduate of the Hospitality & Tourism Management program at the University of North Carolina, Greensboro, he already had significant industry experience. That includes a successful career with Golden Corral, headquartered in the Tarheel State, where...

Kyle Mylius fell in love with the restaurant business while working as a corporate service trainer. "I may have been a terrible college student, but I was wonderful at working with people,” he says, adding, “I enjoyed hospitality right away because it required teaching and serving." He went on to manage an independent coffeehouse and help its owners expand the concept with two additional units. At...

George Joseph learned the importance of good hospitality from his days as the owner of a Drug and Alcohol rehabilitation business. This lesson served him well when in 2014 he found himself with the task of taking over Common Bond, a single-unit bakery café he had invested in. The popular bakery received critical acclaim but was difficult to operate and not financially successful.   Join us as Geor...

Karen Malody began her food service career with the development team at Starbucks, where she played an integral role in the development of Frappuccino and the creation of many other successful offerings.   In this episode, we learn how Karen’s consulting company, Culinary Options, helps restaurant operators develop winning and profitable menu items. "For 25 years, I have been fighting what I call...

Drew Glick grew up working in his father’s New York catering business and did not immediately follow in his footsteps in the food business. That is, not until his persistent and persuasive surgeon uncle convinced Drew to walk away from a 17-year career in insurance and finance, relocate to San Antonio, TX, and launch "Drew's American Grill" - a failed concept.   In Drew’s case, happily, the second...

Arlene Spiegel experienced the challenges of daily operations while spending her teen years working in the family restaurant. She mastered the basic principles of guest service and joined the health movement by opening her first restaurant, The Garden of Eating. Arlene was sought after for her opinion and business knowledge by industry magazines and many neighboring restaurants. She enjoyed assist...

In 1939, Michael Passalacqua’s grandparents opened Angelo’s Italian Restaurant in Washington, PA. They grew the small neighborhood restaurant and bar with its limited pasta and chicken menu, into a popular dining destination.   In this episode, Michael shares the story of his transition from a police officer to joining his family’s business. He grew up around the culture and mission of Angelo’s, s...

Raz Halili returned home from a trade show to learn that his father had purchased a closed beachfront restaurant in San Leon, Texas. The Halili family has operated a successful seafood wholesale company for years, but Raz knew running a restaurant would be a much different experience. The second-generation oyster man found himself in the restaurant business.   "I had no restaurant experience," say...

Self-described "entre-brew-neur" Ryan Soroka is president and co-founder of the successful 8th Wonder Brewery, based in Houston’s vibrant "EaDo" neighborhood. Hospitality graduate school and a passion for beer took him on his journey from home brewing to running a food truck to launching a popular brewery and brew pub.   Upon graduation from university, Ryan began his career in corporate finance,...