The difference between successful people and really successful people

Warren Buffett is considered to be one of the most successful investors in the world. I love his simple quotes about life and investing – there are some great ones. This one is my favorite: “The difference between successful people and really successful people is that really successful people say no to almost everything.” I’m…

Happy 2018

What’s up y’all? Just a quick note to thank all of you who rely on Schedulefly for your restaurant’s staff scheduling and communication. There are about 279,000 of you at almost 7,000 restaurants, and we couldn’t be more proud than to serve you. Independent restaurant people have always inspired us, and it’s so exciting every single…

25 podcast episodes in, and we’re just getting started

Wes and I have recorded 25 episodes of our podcast, “Wil and Wes and the Schedulefly journey.” We started out with some stuff about the back story of Schedulefly, but most of the episodes feature one of us sharing a philosophy we have or an experience that helped us shape the way we do things…

Schedulefly Podcast with Wil and Wes

Wil and I recently started a podcast that was inspired by years of communication we’ve had back and forth via voice notes. Instead of bothering each other with phone calls – we almost always send voice notes. In fact – we were laughing today when we realized we have not talked live to each other…

Our next film…

We are working on The Story of Bida Manda, about Van Nolintha (below) and how Bida Manda, one of the most popular and respected restaurants in N.C., came to be. It’s a story of deep parental love, hard work, deflating road blocks, family, friends, and a maker authentically expressing his vision and the feelings rooted…

We don’t back down to corporate bullies

​”Wil, independent restaurants understand that large fifty million dollar companies like mine get better pricing.” That’s what the director of operations of a large restaurant group told me this week. He was pressing me to give his restaurants a better multi-unit discount than the standard 10% discount we give all customers with more than one…

It’s still the "good ole days" at Schedulefly

In the hilarious movie Groundhog Day, Bill Murray’s character wakes up every day and it’s Groundhog Day. No matter how he spends his day or what he does, he wakes up the next morning … and it’s Groundhog Day. Even walking front of a moving train doesn’t matter – he dies, but wakes up again…

Our tribute to independent restaurants (revisited)

We made this video a few years ago using footage from videos in our Restaurant Owners Uncorked film series. We haven’t had it on our web site in a while so we wanted to re-post it for many of you who’ve never seen it. Enjoy…

ROU Revisited – Jake Wolf of Capital Club 16

Jake Wolf and his wife Shannon own Capital Club 16 in Raleigh, NC. Jake and Shannon are down-to-earth, authentic, genuinely good, nice people and it’s so cool to see them have the success they have had with their restaurant. A few years ago we filmed Jake for our video series, and here’s him on a…

New Video – The Story of Sup Dogs

We’ve been interviewing independent restaurant owners for seven years. We share their stories in our books, our podcast, and our video series. In all of those years, the most powerful story we’ve come across is Bret Oliverio’s. Bret owns Sup Dogs which has two locations in North Carolina. We couldn’t be more proud than to have…

ROU Revisited – Dave Query

We started our Restaurant Owners Uncorked video series five years ago. We’ve interviewed a bunch of successful, awesome owners and made some inspiring videos full of timeless wisdom. Every now and then I go back and re-watch some of them, and I never fail to nod along with what these folks are saying and thinking…

We’re so proud to serve all of you

Wes and I talk so often about how proud we are to serve the kinds of restaurants we serve, so I decided to just write a post letting you know that. No need to wait until the holidays. June works just fine. You decided at some point that scheduling and communication in your restaurant was…