College friends and FreeRange Concepts' founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

Show notes… Favorite success quote or mantra:

Create remarkable memories.

In this episode with Kyle Noonan, we discuss:

• Creating the perfect mission statement
• Minimize your mission statement, keep it short and sweet
• Make your guests dining experience about good memories
• Find a partner who compliments you
• Invest in training the right people
• Teach the "why" in addition to the "what"
• Teach your team members everything about your history and intentions
• Save, save, save in order to gain opening money
• Never get comfortable, always look for places to save money
• Finding a location
• If your idea is good and you have the right talent you can make a startup happen
• Stamina is key in completing a project
• Budgeting
• Have a good, clear vision for the FUTURE; don't just rely on your resume
• Concept first, location to suit
• Learn to say no to opportunities that aren't in line with what you are trying to do
• Honesty is key!
• The restaurant industry will beat humility in you and it's a good thing

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I think big, not afraid to take "moon shots"
2. What is your biggest weakness?
   • Same as strength
3. What's one question you ask or thing you look for during an interview?
   • Hospitality, positive energy
4. What's a current challenge? How are you dealing with it?
   • Saying no to projects
5. Share one code of conduct or behavior you teach your team.
   • Take care of others first
6. What is one uncommon standard of service you teach your staff?
   • to create remarkable memories
7. What's one book we must read to become a better person or restaurant owner?
   • Good to Great by Jim Collins GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Talk to their guests
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Hotschedules
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat others well
    • Be kind
    • Be sincere

Contact info:

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

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Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!

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