Table Thirteen

As the daughter of immigrants, my upbringing in a Chinese restaurant has given me the work ethic I have today but it came with a cost because my parents were never not working. As a multi-restaurant owner today, I can say there are things I have done that my parents wouldn't have taken a chance on because they did everything themselves. Find out the main differences between how I run my businesses vs how my parents did back in the day. 

In this episode of Table 13, hosts Morgan and Susan dive into the growing trend of restaurant owners becoming content creators. They discuss their own experience with social media, including taking a course on content creation, and the importance of engaging content and storytelling. The duo shares valuable insights and lessons they've learned on their content creation journey, emphasizing quality, audience engagement, and the impact of watch time. They also highlight the unique challenges and opportunities for local restaurants in the digital age. Listeners are encouraged to embrace content creation as a strategic tool for business growth and community engagement.
00:00 Welcome to Table 13
00:17 The Rise of Restaurant Content Creation
02:05 Social Media Strategy for Small Restaurants
04:41 Lessons from a Content Creation Course
06:53 Tips for Effective Content Creation
12:26 Embracing the Learning Process
17:57 Final Thoughts and Recommendations
 

In this episode of Table 13, the hosts delve into one of their busiest weeks at the restaurant, filled with events, fundraisers, and catering gigs. They discuss the unusual September rush and highlight the importance of leveraging good weather and ongoing tourism. The hosts also emphasize the critical role of scheduling, delegation, and effective communication in managing such a hectic schedule. While some events might not be immediately profitable, the hosts explain the long-term benefits of community involvement and strategic marketing. Tips are shared for other restaurant owners on setting priorities, using tools like the 'Motion' agenda system, and ensuring self-care. The episode wraps up by reflecting on lessons learned and planning for future busy weeks, all while maintaining a positive work environment.
00:00 Welcome to Table 13: Inside the Restaurant World
00:17 A Surprisingly Busy September
01:11 This Week's Packed Schedule
02:13 Balancing Work and Family
04:00 The Importance of Prioritization
05:37 Using Motion for Organization
08:02 Effective Delegation Strategies
10:22 Self-Care During Busy Weeks
12:36 The Power of Communication
18:00 Reflecting and Learning for the Future
21:15 Final Thoughts and Recap
 

Morgan and Susan discuss key questions to consider before opening a restaurant. They delve into the importance of understanding your 'why,' knowing your customer base, grasping the financial realities, having the right team, being prepared for the restaurant lifestyle, and knowing what makes your concept unique. They emphasize the need for thorough preparation and realistic expectations to avoid common pitfalls and ensure sustainable success.
 
00:00 Welcome to Table 13: Introduction
00:22 The Dream of Opening a Restaurant
01:02 The Reality of Restaurant Ownership
02:05 Personal Experiences in the Industry
04:44 Finding Your 'Why'
09:24 Understanding Your Customer
14:11 Financial Realities and Pitfalls
21:39 Focusing Your Energy
21:48 Building the Right Team
22:34 The Importance of Support
23:33 Executing Without Burnout
24:17 The Reality of Restaurant Ownership
30:07 The Industry Lifestyle
35:36 What Makes You Different?
38:23 Recap and Final Thoughts

In this episode of Table Thirteen, hosts Susan and Morgan kick off the week with an unexpected incident involving an overnight broth leading to a small kitchen crisis. They recount the chaotic morning and the immediate steps they took to handle the situation, including salvaging the burnt pot as a keepsake. The conversation then shifts to an interesting experience with a high-maintenance Airbnb guest, highlighting the demands of customer service. Lastly, Susan and Morgan discuss the importance of landlord-tenant relationships and share their excitement about exploring new restaurant spaces. They invite listeners to join their community, the Thirteen Club, for valuable resources and support.
Join us at The Thirteen Club

In this episode of Table Thirteen, hosts Morgan Hircock and Susan Tung dive into the world of restaurant marketing, sharing both triumphant successes and memorable fails. From memorable grassroots campaigns to digital marketing strategies, they explore what works best for different customer bases. They also reflect on marketing missteps, such as less successful event promotions targeting niche demographics. 
 
Join us at The Thirteen Club

Introducing the Thirteen Club: Building a Thriving Restaurant Community
In this episode of Table Thirteen, hosts Morgan Hircock and Susan Tung introduce an exciting new initiative, the Thirteen Club. This online community is designed for restaurant and food business owners to connect, share resources, and support each other. Morgan and Susan explain the purpose of the club, highlight its features like marketing co-working sessions and safe spaces for productive conversations, and invite listeners to join. The Thirteen Club aims to provide valuable content, workshops, and a supporting network for business growth without the negativity found on other platforms. Listeners are encouraged to leave feedback and contribute to making the community a better resource for everyone. 00:00 Welcome to Table Thirteen
00:49 Introducing the Thirteen Club
01:14 Building a Supportive Community
04:04 How to Join the Thirteen Club
04:35 Continuous Improvement and Feedback
05:32 Conclusion and Invitation
Connect with us: Join the Thirteen ClubFollow us on Instagram
 

In this episode, we’re talking about why the most efficient kitchens are predictable, repeatable, and yes—sometimes boring. From mise en place to communication systems to not reinventing the wheel every damn day, we break down how to set up your kitchen for speed, consistency, and sanity. Whether you're running a tight line or trying to scale your prep for catering, this is your blueprint for less chaos and more flow. Spoiler: It’s not about working harder. It’s about making it easier for your team to win.Connect with us: Join the Thirteen ClubFollow us on Instagram
 
 

Mastering Restaurant Finances: Essential Metrics for Success In this episode of Table 13, host Susan Tung dives into the essential financial metrics that independent restaurant owners need to understand to ensure their business's success. Susan shares her personal story of overcoming financial challenges by focusing on key numbers and offers actionable advice on managing rent costs, prime costs, average ticket size, and sales per labor hour. She emphasizes the importance of making decisions based on facts rather than emotions and invites listeners to join the Thirteen Club, a supportive online community for restaurant owners. 00:00 Introduction to Table Thirteen 00:16 The Importance of Knowing Your Numbers 01:58 Rent: Keeping It Under Control 02:46 Understanding Prime Costs 04:13 Balancing Labor and Food Costs 04:48 Boosting Revenue with Average Ticket Size 05:24 Sales Per Labor Hour: Efficiency Matters 06:24 Wrapping Up and Community InvitationConnect with us: Join the Thirteen ClubFollow us on Instagram

The Problem with Tipping Culture in Restaurants In this episode of Table 13, hosts Susan Tung and Morgan Hircock dive into tipping culture and how COVID-19 has exacerbated the issues linked to it. They outline the historical roots of tipping in the US and Canada, highlighting how it started as a system to underpay freed black workers. Susan and Morgan discuss the ongoing inequities caused by tipping, such as the pay disparity between front-of-house and back-of-house staff, and the resulting hostile work environment. They share their experiences from their own restaurant, which operates on a model where tips are pooled and distributed based on hours worked. The hosts explain how this system fosters teamwork, improves staff retention, and provides a more equitable working environment. They also touch on the challenges and feasibility of moving away from tipping entirely, suggesting it might require government intervention for widespread change. The episode concludes with a call for owners to consider more equitable models and the benefits of transparency and open conversation within the team. 00:00 Introduction and Hosts 00:46 The Origins of Tipping 02:03 The Impact of Tipping Culture 04:48 Personal Stories and Experiences 07:31 Challenges in the Restaurant Industry 08:34 The Role of Different Positions 15:34 Alternative Models to Tipping 16:56 Policy Changes and Menu Prices 17:46 Tipping Culture in Fine Dining 19:47 Our Restaurant's Compensation Model 23:00 Employee Retention and Team Dynamics 28:21 Implementing Change in Tipping Systems 32:36 Conclusion and Final ThoughtsConnect with us: Join the Thirteen ClubFollow us on Instagram