Restaurant Owners Uncorked - By Schedulefly

This episode features brothers Billy and Tommy Hall of Halls Chophouse, sharing how their late father’s “service before self” philosophy, honed in luxury hotels, became the backbone of a family-run steakhouse that launched in 2009 on a rough stretch of King Street in Charleston during the Great Recession and slowly grew into a 10-restaurant hospitality group across the Southeast. They talk about treating every guest like they’re walking into their home: handshakes and hugs at the door, learning names and stories, grabbing Dr Peppers and pizzas from other businesses if that’s what it takes, writing stacks of handwritten thank-you notes every night, and viewing each shift as a “battle” to change someone’s day for the better. Along the way they dive into hiring for attitude over polish, leading by example on the floor, managing through brutal beef prices while protecting quality via long-term relationships with suppliers, balancing a 24/7 business with family life, and the deep gratitude they feel for guests who