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Tipped Off

TipHaus

Tipped Off is the podcast where hospitality meets innovation. Hosted by TipHaus COO Kirk Grogan, we sit down with industry leaders to uncover how modern restaurants are tackling tip management, staffing, payroll, and more. From behind-the-scenes tech to real-world operator stories, Tipped Off is your go-to for all things service industry.

Sito del podcast

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Episodi

27 episodi

  1. Are You Leaving 2% in COGS Savings on the Table? Rethinking Restaurant Supply Chains with Yusha Hu of Sightline OS 39:16
  2. The Psychology of Tipping: What 40 Years of Research Reveals 48:23
  3. Building a Restaurant Around Community: Staying Authentic, Managing Tips & Growing Chulita 40:25
  4. No Investors, No Kitchen, No Problem: How Le Great Outdoor Built a Restaurant on Its Own Terms 37:35
  5. Tech Fatigue Is Real: Cutting Through the Noise With Point B 36:06
  6. Be the Show, Not the Commercial: Shawn Walchef on Storytelling That Sells 42:28
  7. Less Staff, More Service: How District Pour Haus Handles Self-Pour and Same-Day Tip Payouts 34:10
  8. Behind the Bar at Country Boy Brewing: Digital Tip Payouts, Managing 2,400 Guests, and the Systems That Hold It All Together 28:37
  9. From 18 Minutes to Instant: Josh Goodman on Self-Pour Beverage Tech, Labor Costs & the Future of Hospitality 41:27
  10. QR Code Tipping & Hospitality: How Torro Restaurant Group is Modernizing the Guest Experience 37:22
  11. Why Restaurant Turnover Isn’t the Real Problem: Retention as a Strategy from Retensa CEO Chason Hecht 41:30
  12. Dog Haus Operations: How Andi Ott Built High-Performing Teams Across Four Locations 40:36
  13. Beyond the Taproom: Stone Brewing’s $3M Merch Strategy & Operational Insights 30:08
  14. Navigating 60+ Airports: Staffing, Technology & the Future of Travel Dining with SSP America 40:07
  15. Capitalizing The Big Biscuit: Why "Doing it Your Way" is a Franchise Mistake 42:14
  16. Scaling Restaurants in NYC with Parched Hospitality Group: What Breaks First as You Grow 29:15
  17. Restaurant Hiring in 2026: The Shift Operators Need to Make Now 28:53
  18. Cut Turnover, Not Team Size: Lessons from Ivar’s on Why Your Employees Hold the Answers 42:31
  19. Keeping Hospitality Human: Huse Culinary on Tech, AI & Expansion 40:23
  20. 14 States, One Mission: Bartaco’s Approach to Payroll, HR, and Happy Employees 33:02
  21. Build the Team, Then the Empire: Christin Marvin’s Guide to Hospitality Growth 35:42
  22. In the Trenches with Barry Lowenthal: Building Loyalty, Culture, and Great Beer at Brass Tap Baltimore 33:03
  23. Scaling Hospitality: The CEO Playbook for Labor, Tech, and Growth at Hops n Drops 28:07
  24. From 1 to 18: How Wood Ranch Scales Smart in California’s Tough Labor Market 31:44
  25. Hospitality First: How Bluegrass Hospitality Group Balances Teamwork, Tips, and Technology 30:22
  26. Blueprint for Growth: Culture and Operational Success at Scale with Padrino's Restaurants 48:00
  27. 23 Locations, 1 Daily Tip Solution: Brigantine’s Playbook for Modern Tip Management and Digital Tipouts 37:59