Uncorked: Wine, Business, and Life with Bill Green

We take Uncorked: Wine-Business-Life on the road to Alpen Rose for a wide-open conversation with chef-restaurateur Michael Schulson. Michael traces his path from his Nana’s matzo ball soup on Long Island to Philly institutions like Le Bec-Fin and Susanna Foo, then to Stephen Starr openings (Buddakan, Pod) and his own breakout with Izakaya at Borgata and Sampan in Center City.He gets real about nearly shuttering his first spot, the “Stay True” mantra that kept him going, and the operator’s rule he swears by: design first, then service, then food—because dinner is the movie now. We dive into scaling to 15+ restaurants, using analytics (down to dollars per minute per server), forecasting orders, and why his model is asses-in-seats (no ghost kitchens).There’s plenty of Philly love, some Knicks-Sixers banter, family, YPO/forum lessons, and—of course—wine: Saddlehill Reserve, a 1999 Lafite, and a 2010 Screaming Eagle.Highlights:-Origin story: from Nana’s kitchen to Le Bec-Fin → Susanna Foo → Buddakan/Pod-First ownership wins & near-misses: Sampan’s slow start and the Stay True philosophy-The 3 pillars ranked: Design, then Service, then Food (and why)-Scaling smarts: forecasting orders, minute-by-minute server productivity, AI-driven ops-Why he refuses delivery/ghost kitchens: the experience can’t be boxed-Culture and winners: how Villanova-style mindset applies beyond basketball-Partnerships, YPO/forum value, and learning to be a better partner & leader-Family & balance: being “the best dad” as his definition of success-New openings: Double Knot in Wynwood (Miami), Delray Beach, and New York

Show Notes

We take Uncorked: Wine-Business-Life on the road to Alpen Rose for a wide-open conversation with chef-restaurateur Michael Schulson. Michael traces his path from his Nana’s matzo ball soup on Long Island to Philly institutions like Le Bec-Fin and Susanna Foo, then to Stephen Starr openings (Buddakan, Pod) and his own breakout with Izakaya at Borgata and Sampan in Center City.

He gets real about nearly shuttering his first spot, the “Stay True” mantra that kept him going, and the operator’s rule he swears by: design first, then service, then food—because dinner is the movie now. We dive into scaling to 15+ restaurants, using analytics (down to dollars per minute per server), forecasting orders, and why his model is asses-in-seats (no ghost kitchens).

There’s plenty of Philly love, some Knicks-Sixers banter, family, YPO/forum lessons, and—of course—wine: Saddlehill Reserve, a 1999 Lafite, and a 2010 Screaming Eagle.



Highlights:



-Origin story: from Nana’s kitchen to Le Bec-Fin → Susanna Foo → Buddakan/Pod

-First ownership wins & near-misses: Sampan’s slow start and the Stay True philosophy

-The 3 pillars ranked: Design, then Service, then Food (and why)

-Scaling smarts: forecasting orders, minute-by-minute server productivity, AI-driven ops

-Why he refuses delivery/ghost kitchens: the experience can’t be boxed

-Culture and winners: how Villanova-style mindset applies beyond basketball

-Partnerships, YPO/forum value, and learning to be a better partner & leader

-Family & balance: being “the best dad” as his definition of success

-New openings: Double Knot in Wynwood (Miami), Delray Beach, and New York

What is Uncorked: Wine, Business, and Life with Bill Green?

Join host Bill Green on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Each episode features engaging discussions, drawing from Bill's decades of entrepreneurial success across a wide variety of industries and his fresh perspective as he ventures into the wine industry at Saddlehill. Bill is joined by a diverse lineup of fascinating guests, including successful business leaders, accomplished athletes, and other remarkable individuals who share their stories and insights. Together, they offer entrepreneurial insights, leadership tips, and strategies for building successful businesses, as well as Life Reflections that explore personal stories, life philosophies, and the pursuit of balance in relatable and authentic conversations. And because enjoying great wine is simply a part of life, they take a few moments to share Wine Insights, discussing their discoveries and passion for wine.