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 23 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts Tipped Off, a business show with 23 episodes published.

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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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  Episode #19

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

  May 13, 202641 minS1

  <p>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.</p><p>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.</p><p>Kirk and Josh also explore the growing role of AI in hospitality...

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  Episode #18

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

  Apr 22, 202637 minS1

  <p>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.</p><p>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.</p><p>We also explore why hospitality should drive every business decision, how AI is creating real operational value...

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