Corner Booth Podcast

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.

Episode 5: Johnny Carrabba

Johnny Carrabba, creator of Carrabba's Italian Grill, Grace's and Mia's is a tremendous restaurant industry success story! Listen as he discusses his early days, Carrabba's concept development, working with family, and setting the foundation for expansion. Johnny tells us why after partnering with a national public company he chose to become an independent operator again. Johnny shares his steps for management and staff retention, maintaining product quality and consistency in operations. 

Episode 4: Chris O'Donnell

Chris tells his personal story of restaurant experience, including how he switched from years working with a full-service national casual chain to developing his own concept and becoming a successful independent restaurant owner. He shares his thoughts on the challenges facing today's independent operators and explains why he chose franchising as his vehicle for growth.

Episode 3: Philipp Sitter

Philipp Sitter shares his story of how serving beer with homemade sausage to guests at his father's car wash formed the foundation for their initial beer garden concept! Today, while not yet 30... he operates his award-winning Kings Beirhaus along with his new breakfast-lunch creation, Egghaus Gourmet.

Episode 2: Brooks Bassler

Learn how a love for Texas and Louisiana cuisine, and a little budget turned into a small  Po-boy, Gumbo and Beer cafe. Brooks tells us the steps he took that made BB’s Cafe the ten unit full menu casual restaurant company it is today. Listen to how people, product and procedures created a winning formula for him.

Episode 1: Jackie Spigener

Jackie discusses why she left her successful construction business to follow her passion and open the Silver Sycamore! Listen to how her tea room became a full menu cafe and led to an event center business with a Bed and Breakfast. Now, Jackie tell us about her plans to expand her coffee concept, Sycamore Grounds.