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! https://t.co/rC51BeZ4Kb

Dominica Rice-Cisneros shares how she transitioned from career line cook to restaurant owner, including lessons learned along the way https://t.co/rC51BeZ4Kb

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! https://t.co/J7DZ6SedK0 (2/2)

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 (1/2)

@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! https://t.co/ENceaDiVjn

“Don’t ever even consider opening a restaurant unless you have worked in and ideally managed one.” - Gabriel Baldinucci of Baldinucci Pizza Romana

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! https://t.co/qFdGPVnHuz

“The people that are super successful have their operations on lock.” - James Deng of @PokeHouseUSA

@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 https://t.co/2CWPC5415S

“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

@manny_yekutiel @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 https://t.co/k9o4yQSx5u

“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 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: https://t.co/vxtNhDoflK

“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

@Extreme_Pizza Listen here:

“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

Listen to the episode here:

“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

@JustBEKitchen Listen here:

“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 https://t.co/vcUplTKqlD