Behind the Bar at Country Boy Brewing: Digital Tip Payouts, Managing 2,400 Guests, and the Systems That Hold It All Together

Behind the Bar at Country Boy Brewing: Digital Tip Payouts, Managing 2,400 Guests, and the Systems That Hold It All Together

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, fair, and fast. From flexible event pools to the day staff stopped waiting on cash envelopes, this episode covers the full operational picture. Plus: the beer trends that came and went (RIP brute IPAs), why human connection will always beat a robot server, and a horror story from a Founders taproom that ends with someone running out the door at a full sprint. If you're a multi-location operator figuring out how to make your systems work as hard as your staff, this one's for you. Learn more about Country Boy Brewing: https://countryboybrewing.com/ [https://countryboybrewing.com/]

From 18 Minutes to Instant: Josh Goodman on Self-Pour Beverage Tech, Labor Costs & the Future of Hospitality

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-pour technology is helping operators reduce labor inefficiencies, improve guest experiences, and rethink the role of hospitality staff without sacrificing service. Kirk and Josh also explore the growing role of AI in hospitality, from beverage recommendations and guest personalization to uncovering operational blind spots through data. Along the way, Josh opens up about the lessons learned scaling a hospitality tech company, the mindset sports instilled in him as a founder, and why the future of hospitality will belong to operators willing to embrace innovation while enhancing the guest experience. Learn more about PourMyBev: https://pourmybev.com

QR Code Tipping & Hospitality: How Torro Restaurant Group is Modernizing the Guest Experience

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 adopted QR code tipping, how it reduces friction for guests, increases transparency for employees, and saves valuable management time. We also explore why hospitality should drive every business decision, how AI is creating real operational value for restaurant leaders, and why authentic guest experiences still outperform traditional marketing tactics. This episode is packed with insights for restaurant operators, hospitality professionals, and anyone looking to build a stronger customer experience.

Why Restaurant Turnover Isn’t the Real Problem: Retention as a Strategy from Retensa CEO Chason Hecht

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, scheduling instability, and manager communication. He also highlights the importance of understanding “microcultures” within each location, where employee experiences and reasons for leaving can vary dramatically. From breaking down the true cost of turnover (both direct and hidden) to sharing practical ways operators can start gathering real employee insights, this episode is packed with actionable strategies to improve retention and build stronger teams. If you’re in hospitality or workforce management, this conversation will reshape how you think about turnover and what to do about it. 👉 Learn more about Retensa https://retensa.com/

Dog Haus Operations: How Andi Ott Built High-Performing Teams Across Four Locations

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 burning out your team, balancing technology with the human side of hospitality, and one unforgettable hospitality horror story from early in her career. If you’re in Arizona, stop by one of Andi’s Dog Haus locations in Phoenix, Tempe, Chandler, or Gilbert. Learn more and find a location near you: https://doghaus.com [https://doghaus.com]