Successful restaurant owner offers thoughts on partnerships

We thought it would be cool to start stripping out some of the quotes from the interviews we film for our Restaurant Owners Uncorked video series. Here’s Daisuke Utagawa of Daikaya in Washington, D.C. answering two questions…. What are you most proud of about Daikaya? “I am most proud of our partnership. I don’t think…

A great quote about fear from Breaking Bad

Let me start by saying that I’ve watched more television shows than I would like to admit*, and I think Breaking Bad is the best show in television history. It’s in a league of it’s own. There have been plenty of great shows, especially in the last decade, but in my opinion all the rest…

Energy permeates the air at Daikaya in D.C.

We recently filmed for our Restaurant Owners Uncorked video series at Daikaya in Washington, D.C. Daikaya occupies a two-story building, with a Japanese ramen shop on ground level and a cocktail lounge (“izakaya”) on the second floor. Every day during lunch tons of people flood through the street-level doors to eat chef Katsuya Fukushima‘s ridiculously…

Service matters as much (or more) than the food

When I interviewed Mike Schatzman of Union Sushi + Barbecue Bar (Chicago) if anything surprised him when he transitioned from corporate America to becoming a restaurant owner, I thought his response was interesting…

Great advice about restaurant business plans (new video)

Mike Schatzman of Union Sushi + Barbecue Bar in Chicago on the importance of having a carefully though through business plan. I really think this is excellent advice and a must-see if you have any interest in ever opening a restaurant… (If you are viewing this in an email and don’t see the video, it’s…

Rules of thumb for funding your restaurant (new video)

Mike Schatzman of Union Sushi + Barbecue Bar offers excellent advice to think about when considering the amount of funding you need to start a restaurant. This is really, really good stuff and my guess is it’s not that uncommon for people to miss on some of these things, leading to their restaurant being on…

Thank you

A couple of times per year I like to turn to our blog to thank our customers, and mention a few things that our on my mind. This is one of those times. Schedulefly was launched in May of 2007 on a server in Wes’s closet and with a couple of restaurants in Raleigh as…

Why we’re glad our phone rarely rings

Yesterday I was handling our incoming phone calls at Schedulefly. We received fewer than 10 calls the entire day, and here’s how they broke down…. Approx 5 calls: Customers who needed to change their credit card number with us and don’t know about our new online billing system. 2 calls: Calls from people considering using…

Inexperience as a positive (new video)

Mike Schatzman is a first-time restaurant owner. He left corporate America three years ago to open Union Cafe + Sushi Bar in Chicago. He and his partner Chef Chao have built a very successful restaurant, and in this video Mike shares why his lack of experience has been a positive… (If you are reading this…