My Food Job Rocks!

Brandon Robinson set out to be a lawyer. Instead he built a video production company that lost half its revenue in the 2008 financial crisis, sold lasers, worked at Groupon right after its IPO, and then founded a med spa chain that he sold to private equity. Then one Monday night in Washington he walked into a mini golf bar so packed he couldn't get a tee time, and he knew he'd found his next business. In this episode, Brandon, founder and CEO of Tipsy Putt, talks about how a chance conversation in an airport lounge led to the sale of his company, and how his wife's MBA class at Sac State ended up writing the 74-page business plan that launched Tipsy Putt. He's candid about the leases he signed in 2020, sure that nobody would ever go to a basement or second-floor bar again, and why he wishes he'd stuck to his original model. We also get into the pressures on restaurants right now: GLP-1 drugs, energy prices, lawsuit costs, and why Brandon thinks Gen Z's drinking habits are more about price than taste. He explains why Tipsy Putt still sells a $6 beer from local craft brewers instead of big-brand light lagers, and makes the case for community, league nights, and getting a beer with someone face to face. What we cover: Seeing opportunities as you move between industries Why sales and curiosity are core skills for restaurant owners An "attitude of gratitude," and what Brandon learned about it from older golfers How a single connection led to a company sale How Tipsy Putt started out licensing Flatstick Pub What COVID taught him about sticking to your business model GLP-1s, cost pressures, and what's changing for consumers Supporting local brewers while keeping prices down Why he thinks the future of hospitality is community Connect with Brandon: Instagram: @robinsonbrandon Tipsy Putt: @tipsyputt Trophy Club: @trophyclubbar Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when AI agents start doing the grocery shopping? Alicja Spaulding teaches what she describes as the world's first MBA and undergraduate curriculum in AI and food marketing at Saint Joseph's University. She has been watching technology upend industries since her early days in new media marketing at Universal Music Canada. Adam and Alicja talk about building a portfolio career and why today's consumer is pickier than ever. They also ask what your competitive advantage is once AI makes everyone faster, better and cheaper. They cover where AI still falls short in food, like photography for packaging, and how it's helping small restaurants compete. Alicja also explains why she thinks of AI as a "return on imagination," not just a return on investment. In this episode: What a portfolio career is and why more people are building one B2B vs. B2C marketing, and why there's no shared pop culture anymore The first time Alicja saw one AI agent hand off a grocery order to another How she learned AI: using it hands-on and reading research papers instead of headlines AI food photography: great for prototyping, risky for packaging Being open about AI use, and how to spot bland AI writing Why she expects small businesses and solo founders to rival big companies in the next 1–3 years Her daily AI setup: scheduled agents, meeting transcripts and voice dictation Why you still need real expertise to judge whether the AI's work is any good Connect with Alicja: Website: alicjaspaulding.com LinkedIn: Alicja Spaulding Email: [email protected] Learn more about your ad choices. Visit megaphone.fm/adchoices