If you are considering opening a brick & mortar food concept, you need to watch this video! Jensen Cummings outlines 18 steps from his previous experience, successes and failures, starting restaurants and consulting on restaurants that he wished he would have known every time he created a new concept. From Brand Messaging to Financial Planning to Real Estate, this video covers the 18 things that save time, energy, and money in opening F&B concepts.

18 Minutes to figure out your 18 Things

18 Things (Out of 892) You Better F***ing Consider If You're Thinking About Opening A Brick & Mortar Restaurant

Chef Paolo didn’t want to waste time on another social media platform. But Jensen and others kept saying he had to get more content out there, so he started making TikToks, and had a lot of fun doing it. Now his silly hotdog videos have the potential to transform into a real restaurant, because an investor reached out to him and wants to finance his vision for the Urban Hotdog Collective.

6 Questions with Paolo Neville

Paolo Neville TikTok

On this episode, Jensen speaks about his personal journey starting to use social media and the most common excuses restaurants make for why they don't use social media.

Jensen speaks about how his Japanese heritage impacted his culinary career and created his food culture.

In this episode, Jensen talks about how the movie Yellow Submarine changed Jensen's perspective of time.

Jensen speaks to Mimi Lan about her struggle with public speaking, her opportunity to interview Andrew Zimmern, and how to use Clubhouse to connect with people across the world.

6 Questions with Mimi Lan of Taste Curator

Food Is Religion

8 Steps to Get Set Up on Clubhouse

En este episodio de Best Served en Español, Alejandra habla con Rubén Rodríguez de Nai Restaurant Group sobre su familia en Galicia, por qué Nai es tan importante y cómo comenzó su grupo de restaurantes.

In this episode, Jensen talks about his family legacy, the day he decided to stop overworking in the industry, and the two things that restaurants offer.

Once you understand the two things any restaurant actual offers, you can start to develop a new type of business model that plays to the true strengths of what a restaurant really is.

En este episodio de Best Served en Español, Alejandra habla con Diana y Zack Wangeman de Sobre Masa acerca de sus comienzos en “pop-ups” antes de emprender su negocio y de la preservación de recetas y la nixtamalizacion entre comunidades.

In part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served.

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