Jen and Matt Zdeb, the owners of The Baked Bird in San Antonio, share how they grew from a popular food truck into a successful brick-and-mortar restaurant. In this episode, we talk about the risks of making the leap, building a loyal customer base, and what it really takes to run an independent restaurant in San Antonio’s competitive food scene. This conversation is packed with real-world insight for food truck owners, restaurateurs, and anyone interested in restaurant entrepreneurship.