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MarginEdge: Roy Phillips

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Content provided by Thomas Philibin and Ballston BID. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Thomas Philibin and Ballston BID or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Roy Phillips co-founded MarginEdge in 2015 to construct a creative solution to make running a restaurant easier. Now a leading restaurant management and bill payment platform, MarginEdge has been recognized on the INC 5000 list for two consecutive years and was named the 10th fastest growing company in the Greater Washington D.C. area.

How does a restauranteur pivot to creating management solutions for the entire industry? How does a company go from a 4-by-5-foot closet to the INC5000? And what about Ballston makes it such an enjoyable place for the food-centric?

  continue reading

94 episodes

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Fetch error

Hmmm there seems to be a problem fetching this series right now. Last successful fetch was on October 29, 2024 10:01 (8d ago)

What now? This series will be checked again in the next hour. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.

Manage episode 393581860 series 2086823
Content provided by Thomas Philibin and Ballston BID. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Thomas Philibin and Ballston BID or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Roy Phillips co-founded MarginEdge in 2015 to construct a creative solution to make running a restaurant easier. Now a leading restaurant management and bill payment platform, MarginEdge has been recognized on the INC 5000 list for two consecutive years and was named the 10th fastest growing company in the Greater Washington D.C. area.

How does a restauranteur pivot to creating management solutions for the entire industry? How does a company go from a 4-by-5-foot closet to the INC5000? And what about Ballston makes it such an enjoyable place for the food-centric?

  continue reading

94 episodes

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