In this TechBytes conversation, host Rob Grimes sits down with Billy Kounoupis, CEO and founder of Billy’s Downtown Diner, an entrepreneur, father, author, and passionate hospitality operator whose journey into restaurants began at age 14.
Billy recounts growing up in his father’s diner in Easton, PA, and how the loss of his father at only fifteen inspired him to pursue hospitality as a lifelong calling. He worked his way from the kitchen to management—including time with Marriott’s Bob’s Big Boy—learning that leaders must master every job in the building.
He and his wife later opened the first Billy’s Downtown Diner in 2000, transforming a newsstand into an elevated breakfast experience built on fresh ingredients—no microwaves, minimal freezers, scratch cooking, and real butter and maple syrup—paired with a high-energy environment and thoughtful design.
The conversation digs into Billy’s business philosophy, including his personal acronym FACE: Focus, Attitude, Commitment & Ethics, which guides every aspect of operations. His belief that staff must separate “who you are” from “what you do” and operate with pride anchors his culture and hiring approach.
Billy also shares how writing two books—despite a professor once telling him he lacked communication skills—helped him reflect on the roller-coaster reality of running restaurants. He went on to speak at universities and today mentors others through his growing brand.
Looking toward the future, Billy discusses why he moved into franchising, backed by franchise expert Dr. Ben Litalien, and how a compact 2,000–2,500 sq. ft. footprint helps control costs, streamline staffing, and maximize profitability. He breaks down how servers are trained to think as entrepreneurs by treating their station like a mini-business within the restaurant.
Today, he is preparing to open new franchised locations and personally commits to supporting every franchisee from day one—including being on-site at openings.
This episode is both inspirational and tactical—an inside look at how passion, discipline, and culture can transform not just a restaurant, but the people who make it all happen.
Available on Spotify | Apple Podcasts | YouTube | iHeartRadio
Share this
