HeyJaredRestaurant Owners Uncorked
Restaurant Owners Uncorked is a Top-5 Worldwide Hospitality Podcast. Successful independent restaurant owners and franchise execs share their stories, advice, wisdom, lessons learned and more.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Aug 4, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 7, 2026
Latest episodes
Episode 674: "Let's Just Choose Optimism": Dan Simons on Failure, Fear, and Finding a Way Forward (opens the original)
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Dan Simons co-founded the Founding Farmers restaurant group in Washington, D.C., now about 1,500 employees and $100 million in annual revenue, plus a catering company, distillery, bakery, and their own coffee roasting, backed primarily by the North Dakota Farmers Union. He got there the hard way. His first restaurant, a fried chicken concept outside Dallas, closed after 18 months and left him broke, sued personally by the landlord, and facing investors who had believed in him. He tells that stor
Episode 673: 3 Things I Learned From Amy Wester of Biscuit Head (opens the original)
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Every episode of Restaurant Owners Uncorked runs about an hour. This is the short version, and it's a new thing we're trying. After each conversation, I'm posting a quick episode with the specific, actionable, repeatable things you can take from that owner and use in your restaurant right now. First up is Amy Wester, managing partner at Biscuit Head in Asheville, NC. Amy and her team have four locations, thirteen years in business, and a stretch behind them that included COVID and then Hurricane
Episode 672: COVID, Then Helene, Then Their Best Year with Amy Wester of Biscuit Head (opens the original)
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Summary Amy Wester, managing partner at Biscuit Head, returns after three years to talk about surviving a brutal stretch: COVID, then Hurricane Helene in September 2024, which destroyed their Swannanoa cannery and left Asheville without running water for 52 days. She describes hauling and boiling water in buckets, switching to single-use containers and three compartment sinks, opening an evening concept just so staff could earn hours, and feeding desperate neighbors for free when cash was the on
Episode 671: The Apple Store of Yogurt: How Easy Breezy Built a Premium Brand One Shop at a Time (opens the original)
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Ari Ford, founder of Easy Breezy, joins the show to share how she built a premium frozen yogurt, custard, and vegan soft-serve brand across the San Francisco Bay Area. She's now at six stores with two more on the way after fourteen years in business. After fifteen years in tech (and two startups, one win and one loss), Ari made a hands-on career pivot and spent ten months studying roughly forty yogurt operators before opening her first shop. She walks through the philosophy that's driven slow, s
Episode 670: From Bartender to Multi-Concept Restaurant and Bar Owner: A 21-Year-Old's Bet That Paid Off (opens the original)
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Chrissy Pasquale-Urso owns five bars and restaurants (all within one block of each other) in Binghamton, New York. She shares her origin story of buying a university bar at age 21 through seller financing after bartending there for two years, then growing into a portfolio that includes a sushi restaurant, a pizzeria, and more, eventually buying the building itself. Now splitting her time between Soho, Montauk, and Binghamton while raising two young kids with her husband and business partner Andr
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