It doesn't matter if you have 1 location or 101 locations - where you choose to open your restaurant can make or break your business. In this episode, I touch on how my team and I go about identifying your core demo by building a demographic and psychographic profile of your existing customer base to help you better identify your next opportunity.

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Leslie Pilozzotto is the co-founder of The Doughnut Project, a hand-crafted doughnut shop in NYC. A former attorney that oversees daily operations and handles the marketing, sales, strategy, human resources, collaborations, special projects, licensing opportunities, social media and lately, she's  also frying, dunking and serving doughnuts...and I loving it!

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Prakash Karamchandani is the co-founder / CEO of Balance Grille, which has multiple locations, has over 120 employees, and $8 million-plus in revenue. His business buys thousands of pounds of locally grown produce for its operations. Karamchandani was named to Fast-Casual.com’s Top 24 Fast Casual Executives, while his brand Balance Grille was ranked 33rd overall on the Top 100 Movers and Shakers list, and by process of elimination, Balance Grille was the number one Asian Fast Casual Concept in the country.  

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In each episode of this series, I will be taking a deep dive into topics that have come up on the show, or I come across in dealing with my clients and colleagues. Topics that are super relevant with real take-aways - things that you can immediately implement, or at the very least they make you stop and think.

I would love to hear from you guys in regards to some topics - so text me (914) 996-4569, or click the link in my IG bio and set up a Zoom call.  Let me know what's on your mind, or what issue you may be struggling with, and I'll do my best to give you some insight. 

I say it all the time - this can be a lonely business - and you might be just one piece of information away from making your life a whole lot easier or maybe even saving your business. 

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Robb Duncan got hooked on Argentine-style gelato in 1998 in Buenos Aires where he met his future wife Violeta Edelman. Fast forward to 2004 and the couple learned the craft and opened Dolcezza in Georgetown to get American's hooked. Well, it worked. Dolcezza has launched a string of brick and mortar shops, as well as a full line of DTC flavors in Whole Foods across the country. 

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Currently the CEO and Founder of Crisp & Green, Steele is most known for building both national and international lifestyle and wellness brands dedicated to creating healthier, happier, and stronger communities. Steele has served as Chairman of the Board and controlling shareholder of his numerous companies including Crisp & Green, Stalk & Spade, and STEELE Fitness. 

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If you ask me, Brian Owens embodies the spirit and mindset of the independent restauranteur in New York City. As restaurants in the city were shuttering, Brian and his team were not only able to survive - they buckled down, invested in their outdoor, increased their delivery, went in heavy on social media, and most importantly kept paying their staff and kept their doors open! 

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After studying Advertising and Photography and moving to New York City, Richards grew from a waiter at such iconic NYC restaurants The Odeon and Balthazar to opening and operating STK for One Group.  Seven years and more than 18 properties later, Richards left The One Group as the Vice President of Operations to go out and do his own thing. 

In this episode, we discuss the importance of leading by example, the opportunities in a post-pandemic landscape and much more.

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Born out of a tent at a locals farmers' market, Chaia Tacos has grown into two brick-and-mortar locations in Washington DC (Georgetown & Chinatown)  focused on selling tasty tacos made with local and seasonal, farm-fresh vegetables. 

In this episode she talks about the "silver lining" of the pandemic, and what she and the Chaia team were able to do to keep the business relevant and afloat.

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Matthew Guelke is the CEO and Co-Founder of The Plant Cafe in San Francisco California. Matthew knows firsthand how the power of eating clean, fresh foods can radically improve your health. While studying martial arts in Japan he saw the powerful connection between what he was eating and what was happening in his body. Since day one - The Plant’s mission since day one has been all about a commitment to raising the bar on food sustainability while at the same time making delicious and healthy organic food.

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