Corner Booth Podcast

Episode 15: Gary Adair

Restaurant industry veteran Gary Adair had no way of knowing the part-time job he took at a local steakhouse 40 years ago would lead him down a path to a stellar career. Gary is the successful owner-operator of multiple casual dining concepts in Houston, who works with his children to whom he has instilled the family business culture of teamwork and focus on the guests experience.

"Trust your people, but put your faith in your systems" says Gary, who has remained loyal to his deliberate approach to business forged when he opened his first restaurant, Skeeter's, which Gary coins a neighborhood "Burger Joint" that fulfilled his desire to create a fun family concept. In spite of Skeeter's initial success, Gary did not rush into expansion. Instead, he maintained his commitment to developing his leadership team and fine tuning his systems before launching a second location.

In this episode, Gary discusses the challenges of operating multiple concepts, and how to leverage current technology and operational systems to create consistency while maintaining individual brand identity. He also walks listeners through how to expand your restaurant business via methodical acquisition, as he did with his purchase of a well-established multi-unit Mexican restaurant concept.

Episode 14: Mike Shine

In this episode, Mike Shine, owner of Frank's American Revival, shares his storied restaurant career and decades of successful operations and consulting experience. Listen in to hear his views on unit management's best practices, how to use technology to streamline operations, and generate weekly reports that keep you on top of your business.

Mike began his restaurant management career as a young man at Sirloin Stockade, and American family-style-all-you-can eat buffet steakhouse. This led him to a ground floor opportunity with Godfather's Pizza. After successfully opening 45 locations in Texas and Oklahoma, Mike began assisting other franchisee's with their operations, launching an exciting 20-year consulting career. He has assisted many independent restaurant owners with opening, operations and expansion, development of commissary kitchens, and preparing restaurant product lines for retail sales.

Mike is a former president of the Texas Restaurant Association. He believes in the value of an active State Restaurant Association membership, and explains how the industry networking it affords can boost your success

Episode 13: Berge Simonian

From behind the counter of his downtown deli, Berge Simonian saw the growing line of returning health-conscious guests and became convinced a fast-casual concept offering fresh consumer-customizable salads and healthy branded dressings could be expanded nationally. Berge opened the first Salata in 2005, and soon engaged the services of a restaurant franchise attorney and operations specialist to assist with its expansion. In this episode, Berge discusses franchising as a growth strategy for the independent restaurant operator. He explains why it is important occasionally to "apply the brakes" on rapid expansion to ensure smooth operations and consistent quality. Today, 15 years later and 90 units strong, Salata is focused on the current industry challenges of labor and market penetration, while eyeing expansion opportunities in airports, campuses, and other non-traditional locations. Berge shares his story!

Episode 12: Arthur Gordon

In 1975, with the help of two friends and $18,000.00, Arthur Gordon moved into a building in Raleigh, NC to open his dream restaurant, Irregardless Cafe, the first vegetarian restaurant in the region. In this episode, we learn how Arthur led with passion and followed his bliss to create this highly successful single-unit concept. He shares his approach to managing staff that has led to 30 years’ continuous employment for a number of his staff, and respect in the community. After a fire in 1994 closed the cafe for nearly a year, Arthur kept on payroll a significant number of staff, who agreed to volunteer their time at a local nonprofit. Irregardless Cafe has maintained its plant-based menu while accommodating all guests by also offering selected non-vegetarian items. After selling his restaurant last year, Arthur continues to follow his bliss by keeping a hand in hospitality and serving Raleigh from his Well Fed Community Garden.

Episode 11: Shawn Walchef

Shawn worked at his grandfathers breakfast restaurant in his teens. Later he read the proverbial writing on the wall and realized the restaurant business was a better fit for him than law school. In this episode Shawn, explains how he leveraged RestaurantOwner.com and Restaurant Startup & Growth magazine to compliment his own marketing savvy and create his winning concept. Cali Comfort is a popular Southern California family-friendly BBQ sports-themed restaurant with catering and special events. His guests are undoubtedly happy he chose the restaurant business over the practice of law. We sure are!

Episode 10: Russell Ybarra

Russell Ybarra says "I must have been born with a taco in my hand." He started working at his family's restaurant at a young age, where his father taught him the importance of quality and how operating a central kitchen can help maintain consistency. In 1993, Russell gambled on a a risky location (where four previous concepts had failed) to open his first Gringo's Mexican Kitchen. In this episode, Russell shares the story behind his business' core values,and how creating a "community" of key staff paved the way for his successful 20 unit company.

Episode 9: Levi Goode

Assuming the reins of a successful BBQ restaurant concept from his father was just a start for Levi Goode.Staying true to family values while listening to the ever changing marketplace, helped Levi expand Goode Co. BBQ and create successful Seafood and Mexican Cantina concepts. Listen as he shares his story...discusses the challenges of operating an established 40 year old company and the advantages of commissary production.

Episode 8: Lee Gwinn

After a successful career with Dell computer in Austin Texas, Lee and Tracey Gwinn moved their family back home to Alexandria Louisiana and purchased a small neighborhood restaurant from a friend. With no previous experience, Lee became a quick student of the business while working to manage the daily operation. Lee moved his concept "Spirits" into a much larger freestanding space increasing revenue by 33%! Listen as he discusses his approach to management, team building, community marketing and maintaining relevancy in a competitive environment.

Episode 7: Doug Brooks

Doug Brooks joined Chili's Bar & Grill when there were only two units. In this episode, he shares his inspiring story of how he rose from manager trainee to president to CEO of multinational Brinker International, Inc. In his brilliant career, Doug has developed successful restaurant industry leaders and has managed many well-known brands. He presents his views on the ever-changing marketplace, the challenges facing the industry, and the advantages of being an independent concept. He also shares his thoughts on how Chili's, in its original concept, would be successful today.

Episode 6 : Tracy Vaught

Geologist-turned-successful restaurant entrepreneur, Tracy teamed with her husband, Jame Beard award recipient, Hugo Ortega to launch and operate Backstreet Cafe, Hugo's, Caracol, and Xochi. Tracy tells the story of her concepts’ development and growth, and her approach to managing people and maintaining a successful brand. With 36 years in the business, Tracy explains how her concepts remain relevant in an ever-changing marketplace.