Tipped Off

In this episode of Tipped Off, Kirk Grogan sits down with Ty Smith, owner and president of District Pour Haus , a full-service restaurant and bar with 48 self-pour taps two blocks from Lambeau Field in Green Bay, Wisconsin. Ty shares how he spent five years vetting the concept before opening in January 2025, what the guest experience actually looks like in a self-pour environment, and how running...

What does it take to tip out a staff of 30 servers and bartenders when 2,400 people show up for a car show? Kirk Grogan sits down with Larry Shaffer, Director of IT and Senior Accountant at Country Boy Brewing, to find out. Larry shares how Country Boy Brewing runs four distinctly different locations across Kentucky, each with its own tip structure, and how they use TipHaus to keep it all clean, f...

On this episode of Tipped Off, Kirk Grogan sits down with Josh Goodman, Founder & CEO of PourMyBev, to discuss the evolution of self-pour technology and the future of hospitality operations. Josh shares how a frustrating experience waiting in line for a drink inspired him to build PourMyBev, a company now powering more than 600 locations across the country. The conversation dives into how self...

In this episode of Tipped Off , host Kirk Grogan sits down with Jonathan Klitgaard from Torro Restaurant Group to discuss how modern restaurant operators can improve both guest experience and internal operations. Jonathan shares his journey from starting as a busboy to leading operations across five restaurant concepts, including the well-known Barbacoa. We dive into why Torro Restaurant Group ado...

In this insightful episode of Tipped Off, host Kirk Grogan sits down with Chason Hecht, Founder and CEO of Retensa, to tackle one of the restaurant industry’s most persistent challenges: staffing and retention. Drawing on data from organizations across 59 countries, Chason challenges the idea of a labor shortage, instead reframing turnover as a symptom of deeper issues like trust, morale, scheduli...

In this episode of Tipped Off , Kirk Grogan sits down with Andi Ott , co-owner of four Dog Haus locations in Arizona. Andi shares what it takes to grow from one restaurant to multiple locations and how leadership changes as you scale. The conversation covers building systems that work for future growth, developing leaders who can run operations independently, creating accountability without burnin...

In this episode of Tipped Off, host Kirk Grogan sits down with Allison Lawley, Director of Hospitality Operations at Stone Brewing, to talk about what it really takes to operate eight high-volume locations in today’s hospitality environment. From navigating rising labor costs in California to building trust through tip transparency, Allison shares how Stone Brewing prioritizes culture, communicati...

Join Kirk Grogan on this episode of Tipped Off as he talks with David Vonderschmidt, Project Manager in the IT department at SSP America. With over three decades in the restaurant industry and experience opening hundreds of locations, David shares his journey from operations to IT, and what it takes to manage food and beverage across 60+ airport locations. They dive into the unique operational cha...

On this episode of Tipped Off , host Kirk Grogan sits down with Alex Clark, VP of Finance at The Big Biscuit , to unpack what restaurant finance looks like when it’s grounded in real operations, not just spreadsheets. With over 20 years of experience spanning franchising, accounting, and restaurant leadership, Alex shares how hands-on operational experience shapes better financial decisions, why f...

David Orr, president & owner at Parched Hospitality Group , joins the Tipped Off Podcast to share his journey from finance and private equity into building and scaling multi-concept hospitality brands in New York City. David oversees a diverse portfolio that includes Isla & Co., Hole in the Wall , Daintree , and Wallflower , spanning full-service restaurants, rooftop bars, cocktail bars, a...

Hiring, onboarding, and retaining restaurant employees is more challenging than ever. In this episode of Tipped Off , host Kirk Grogan sits down with Bryan Gorman of AllianceHCM to discuss how restaurant operators can reduce friction throughout the hiring process and build stronger, more stable teams. With over 25 years of experience in payroll and HR for QSR and franchise brands, Bryan shares wha...

In this episode of Tipped Off , TipHaus COO Kirk Grogan sits down with Patrick Yearout, Senior Director of Innovation & Recruitment at Ivar's, one of Washington’s most iconic multi-concept restaurant groups. With 26 years at Ivar’s and responsibility for everything from full-service dining to stadium operations, Patrick brings unmatched insight into what actually drives retention, producti...

In this episode of the Tipped Off Podcast , Kirk sits down with Ryan Kellerman, Digital Solutions Manager at Huse Culinary, to unpack how their team navigates rapid tech changes, compliance pressures, and expansion into new markets. Ryan shares how Huse Culinary evaluates software, leverages data for better decision-making, and uses AI responsibly to support (not replace) real hospitality. It’s a...

Join Kirk Grogan on the Tipped Off podcast as he sits down with Scott Rodney, Director of HR and Payroll at Bartaco, to explore how the popular restaurant brand balances rapid growth with a people-first culture. From managing payroll across 14 states to ensuring pay transparency and team engagement, Scott shares insights on streamlining operations, leveraging technology like TipHaus, and retaining...

In this episode of Tipped Off , host Kirk Grogan sits down with Christin Marvin , a seasoned restaurant operator turned consultant with over 20 years of hospitality experience, from working the line at 15 to helping brands scale from 6 to 48 locations. Christin shares her proven framework for sustainable growth, explaining why scaling isn’t just about opening more doors; it’s about defining the ri...

On this episode of Tipped Off , host Kirk Grogan sits down with Barry Lowenthal , Owner of Brass Tap Baltimore , to talk about what it really takes to run a thriving craft beer operation. Barry shares his secrets to hiring and retaining great staff, creating a culture of loyalty through hands-on leadership, and keeping his business profitable without losing sight of what matters most, his people a...

On this week’s Tipped Off , Kirk Grogan talks with Kevin Eggen, CEO of Hops n Drops, about growing 18 locations across Washington and Oregon and managing a team of 900+ employees. They dive into labor productivity, minimum wage impacts, and the tech tools, like TipHaus and Toast, that help streamline operations. Kevin shares how he approaches tip management, payroll transparency, and building syst...

On this episode of Tipped Off , TipHaus COO Kirk Grogan sits down with Jean-Pierre Mouren-Laurens, VP of Finance at Wood Ranch, to unpack how the brand grew from one location to 18 across Southern California. JP shares how Wood Ranch balances growth with California’s strict wage and labor laws, building a culture of compliance first, then efficiency. They dive into payroll, scheduling, and the tec...

Join us for an insightful conversation with Josh Morris of Bluegrass Hospitality Group as he dives into how their restaurants promote teamwork through tip pools and tip shares, and how moving to TipHaus transformed tip management, eliminating cash handling, spreadsheets, and liability concerns. Josh shares his favorite restaurant concepts, strategies for keeping guests coming back, and the challen...

Mario Padrino, owner of five Padrino’s Restaurants, shares how his family business has grown for over 50 years while staying true to its cultural roots. Hear how he built a loyal team, streamlined tip payouts with TipHaus, and created a culture-driven approach that keeps employees happy and operations running smoothly.

In the first episode of Tipped Off by TipHaus , TipHaus COO Kirk Grogan sits down with David Tingle, General Manager at Brigantine Restaurants, to explore how modern tip management works at scale. From managing daily digital tip-outs across 23 locations to building trust and transparency with staff, this episode dives into the tools, strategies, and lessons that keep Brigantine running smoothly.