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 choose to spend their hard-earned money in a place that strives to make them feel seen, known, and validated.Key TakeawaysHospitality is in their DNA.Billy and Tommy grew up as “hotel brats,” moving 23 times while their dad ran iconic properties; service before self wasn’t a training module, it was simply how their family lived.Halls started in the worst of times and places.The first Halls Chophouse opened in 2008–2009 on a then-boarded-up stretch of King Street during a severe economic downturn, and early nights saw as few as 17 guests.It’s a true family business.Mom, dad, brothers, sister, and even grandma were all in the building at the start; their mother still works brunches and decorates for holidays, and Tommy’s kids now grow up in the restaurants.Growth has been deliberate and values-driven.What started as one steakhouse has grown into 10 concepts, including Rita’s Seaside Grill on Folly Beach, Halls locations in Greenville, Columbia, Somerville, Nashville, and a seafood concept, Halls Catch, all built around the same hospitality standards.They treat every day like game day.Drawing on Tommy’s sports background, they see restaurant service as a daily battle; “you’re only as good as your last steak,” and winning with guests (sales) fixes a lot of other problems.They hire for heart, not just skills.The focus is on good people with great attitudes and energy, then giving them freedom to be human and connect instead of reciting scripts; managers are expected to model that behavior.Old-school touches still win in a digital world.Handshakes, eye contact, remembering names, personally walking guests to the restroom, and sending 70+ handwritten thank-you notes a night are non-negotiables that make guests feel truly valued.“Yes” is the default answer.If a kid wants pizza or a guest wants Dr Pepper, they’ll go down the street or across the way to get it; they refuse to hide behind “we don’t have that” when a little extra effort can delight someone.They manage headwinds by doubling down on experience.Even as beef prices surge and costs climb, they stay committed to top-tier product through long relationships with suppliers like Allen Brothers, and make up for higher prices by delivering unforgettable service.They see guests as family and the journey as a marathon.To their regulars who visit multiple times a week and to first-timers alike, their message is simple: thank you, tell us when we fall short, and know we’re in this for the long haul, not a quick hit.