This is the first episode in the "Creating A Scalable Concept" series and figured it made sense to start with the basics - your numbers. I know you didn't get in the restaurant business to crunch numbers - and I don't expect you to now, but you NEED to know at the very least these 6 numbers - cold. You also need to know the variables that affect them and what you need to do from an operational standpoint to get them in line.  

If you want to discuss further - head over to the link in my Instagram bio, and set up a one -on - one coaching session, or ask me a question for a video reply!

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On this episode, I'm joined by my buddy Eric Wilson who is one of the premier liquor sales consultants at Empire Merchants here in the NY Metro area. Eric was a defensive tackle and Captain (2000) of the Michigan Wolverines where he won three BigTen Championships and the National Championship where he was named MVP of the Citrus Bowl. He went on to play 11 years of professional football with the Detroit Lions, and Miami Dolphins, and over in NFL Europe for Hamburg Germany, and eventually won back-to-back Grey Cups with Winnepeg and Montreal in the CFL.

Eric is also part of the MVP NY Chapter Merginf Combat Vets and Professional Athletes, For Those Who Stayed (Michigan Football), as well as being a Health Ambassador for the Hall of Fame.

He is also the man who taught me how to properly purchase spirit and promote your cocktail menu effectively. 

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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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