Solving the Tip Out Tangle: CRS Hospitality’s Kickfin Story

·29 min·2 clips

Kevin's jaw dropped when he saw how Kickfin's calculator could save hours and instantly convince his managers.

This episode of Digital Hospitality features host Sean Walsh interviewing Kevin Hildebrand, COO of CRS Hospitality, a group operating 15 distinct restaurant concepts in Champaign, Illinois. Hildebrand details the group's growth from two to fifteen locations since he joined in 2021, emphasizing a strategy of acquiring longstanding local businesses to preserve their brand identity. The core of the conversation focuses on CRS Hospitality's implementation of Kickfin, a digital tip management platform, to solve operational headaches. Hildebrand explains they initially piloted Kickfin at two locations three years ago after managers begged for a better tip distribution system. The tipping point for wider adoption came about six months ago, coinciding with the acquisition of a new location and the discovery of Kickfin's integrated tip calculator that syncs with their Toast point-of-sale system. He describes the old, cash-based process as fraught with issues like misplaced tip envelopes, security concerns, and time-consuming bank runs for managers. The new system automates daily tip payouts to employee cards and provides full transparency for staff through a digital log. Hildebrand credits the seamless integration with Toast and the responsive human support from Kickfin's team, specifically naming contacts Derek and Joel, as key to the successful rollout. A surprising insight is that their maintenance guy sparked a major revenue initiative by suggesting a physical redesign to prioritize a dedicated takeout section. Hildebrand admits he initially dismissed the iconic Ribeye steakhouse before CRS bought it, only to discover it was a beloved local institution with a simple, four-item menu. He advises restaurant owners to avoid ego, actively seek advice from podcasts and partners, and prioritize building a supportive team to prevent burnout. The tone is conversational and practical, centered on real-world problem-solving between two experienced operators. This episode is ideal for multi-unit restaurant operators or managers struggling with tip logistics and seeking technology-driven efficiency gains. Listeners looking for deep financial analysis or debates on tipping culture might find it too narrowly focused on one operational solution.

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