Podcast interviewing successful restaurant owners about the process of opening their first restaurant, and what it took for them to succeed. Hosted by @btublin
United States
Joined April 2022
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Dominica Rice-Cisneros shares how she transitioned from career line cook to restaurant owner, including lessons learned along the way
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We discuss:
- why working as a “stage” was a blessing for her career
- what inspired her career in food and restaurants
- the importance of connecting with mentors
- her biggest hurdles transitioning from line cook to restaurant owner
and much more!
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It’s difficult to run one successful business in the foodservice industry, let alone two!
Learn how Mistie Boulton has grown EyeSpy Critiquing & Consulting and @orenshummus in our recent conversation
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In this episode Mistie shares valuable insights about:
- starting a mystery shopping business in her 20’s
- how she scaled Oren’s Hummus to 6 locations
- scaling with diversified revenue
- the most common mistakes growing brands make
and more!
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“Don’t ever even consider opening a restaurant unless you have worked in and ideally managed one.”
- Gabriel Baldinucci of Baldinucci Pizza Romana
@gbvc shares lessons learned from the first months since opening, such as:
- how the team built buzz & tested recipes
- opening in the ‘burbs instead of a big city
- leasing a space that was too small
and more!
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“The people that are super successful have their operations on lock.”
- James Deng of @PokeHouseUSA
Learn how tightening operations unlocked growth for @PokeHouseUSA, and
- how they differentiated in the crowded poké space
- why buying a warehouse helped them grow
- all the technology tools Poké House uses to run a tight ship
and more!
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“Don’t be afraid to ask people for help and reach out to people who have done it before. You never know what you’ll get back, you just have to ask.”
- Marc Schechter of @squarepieguys
Learn the @squarepieguys origin story, including a behind the scenes look at:
- why they focused on Detroit style
- how @JPMarc42 raised money to open
- SPG’s approach to marketing & and celeb collabs
and much more!
Thanks Marc for sharing your journey
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“The least understood thing about opening a public facing business is the feeling of it, the emotional journey you have to go on.”
- @manny_yekutiel of @welcometomannys
Learn how @welcometomannys got started, including:
- an unconventional fundraising approach
- partnering with a nonprofit to run the kitchen
- overcoming loneliness as a solo founder
and much more!
Thanks @manny_yekutiel for sharing your journey
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“Don’t pick the cheapest person, don’t pick the person who says they’re going to do it fast… pick the person that is the most responsible.”
- David Murphy, Shuggie's Trash Pie & Natural Wine
Learn how rising star @shuggiespizza got started, including
- how they funded the business
- found a location without a broker
- got conned out of $38k by a bad contractor 😲
What the path to becoming an @esquire best new restaurant looks like:
bit.ly/44Ajvon
“Whatever you think it’s gonna cost double it, whatever you think you need for working capital triple”
Hear how opening a 2nd location saved @Extreme_Pizza, setting them up to grow into a national chain with over 30 locations
“At some point you have to say, ‘I’m not going to make a bad business decision to get my dream space.’”
Learn the ins & outs of a restaurant lease, including the purpose of an LOI, important clauses to consider, & how to negotiate favorable terms from landlords
“I wanted to close the gap between who I was and what I did.”
Listen to how @justbekitchen overcame early funding hurdles, tough lease negotiations, and crucial team member turnover to open a thriving health-conscious fast casual
bit.ly/3LFGcyP
