Tipped Off

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.

Tipped Off is a business podcast hosted by Unknown Host, with 25 episodes on record and a Required Pod Score of 80.

Unknown Host hosts Tipped Off, a business show with 25 episodes published.

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  Episode #25

  Building a Restaurant Around Community: Staying Authentic, Managing Tips & Growing Chulita

  Sep 23, 202640 minS1

  We’re celebrating the 25th episode of Tipped Off with one of our amazing customers, Shireen Imani, owner of Chulita in Los Angeles. On this episode, host Kirk Grogan sits down with Shireen for an honest conversation about what it really takes to build a restaurant around community. Shireen shares how Chulita evolved from an unexpected concept change into the restaurant it is today, what she’s learned from growing from her original Venice Beach location to a second location in Mid-City LA, and the realities of running a restaurant in an increasingly challenging industry. She also gets into the challenges of managing tips manually, why transparency is so important to her team, how technology can help operators adapt, and the restaurant trends she’s embracing (and skipping). Plus, Shireen talks about rising costs, building a strong team, handling criticism, and why staying true to your vision can matter more than following the crowd. Want to learn more about Chulita? Visit chulita.com .

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  Episode #24

  No Investors, No Kitchen, No Problem: How Le Great Outdoor Built a Restaurant on Its Own Terms

  Sep 2, 202638 minS1

  On this episode of Tipped Off , Kirk Grogan sits down with Quinci Land, General Manager, and Rodolphe Beuve, Chef of Le Great Outdoor, for a conversation about building a restaurant differently. They share the story of how Le Great Outdoor started during the pandemic with a barbecue, a friend’s unused coffee shop space, and just $2,000, and how they grew it into a thriving restaurant without investors. They also discuss why taking care of their team is at the center of their business, how employees helped shape their tip structure, and why they intentionally keep their technology and operations simple. From choosing independence over outside funding to staying true to their identity instead of following industry trends, Quinci and Rodolphe offer a unique perspective on what it takes to build a restaurant around great food, genuine hospitality, and the people who make it all happen. They also talk about the future of hospitality, the rising challenges of rent and costs, and why keeping humans at the center of the restaurant experience may be the industry’s biggest opportunity. Learn more about Le Great Outdoors: https://www.legreatoutdoor.com/

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  Episode #22

  Be the Show, Not the Commercial: Shawn Walchef on Storytelling That Sells

  Jul 15, 202642 minS1

  In this episode of Tipped Off , Kirk Grogan sits down with Shawn Walchef, owner of Cali BBQ in San Diego and founder of Cali BBQ Media, to discuss how storytelling, hospitality, and authenticity can help restaurants build stronger brands. Shawn shares his journey from opening Cali BBQ during the 2008 recession to building a media company around the belief that businesses need to “be the show, not the commercial.” He explains why operators need to control their own narrative, how being “weirdly available” has helped him build meaningful relationships, and why the best stories often come from the challenges along the way. From employee recognition and transparency to technology, content creation, and even the Thanksgiving disaster that taught him a valuable lesson as an operator, Shawn brings an honest look at what it takes to grow a hospitality brand. Learn more about Cali BBQ: https://calibbq.media/

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  Episode #21

  Less Staff, More Service: How District Pour Haus Handles Self-Pour and Same-Day Tip Payouts

  Jun 24, 202634 minS1

  In this episode of Tipped Off, Kirk Grogan sits down with Ty Smith, owner and president of District Pour Haus , a full-service restaurant and bar with 48 self-pour taps two blocks from Lambeau Field in Green Bay, Wisconsin. Ty shares how he spent five years vetting the concept before opening in January 2025, what the guest experience actually looks like in a self-pour environment, and how running leaner on staff doesn't mean running short on hospitality. They also get into the tip side of the business: how Ty structured tip pooling for a cashless, self-pour operation, why next-day payouts through TipHaus matter to his team, and how a transparent, team-first approach to tip distribution helps support both staff morale and the overall guest experience. Learn more about District Pour Haus: https://www.districtpourhaus.com/

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  Episode #20

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

  Jun 3, 202629 minS1

  <p>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.</p><p>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.</p><p>Plus: the...

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