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Episode 64: Featuring Josh Miranda, Owner of Via Vecchia, Papi, Blyth & Burrows and Off-Track Pizza
Episode 64: Featuring Josh Miranda, Owner of Via Vecchia, Papi, Blyth & Burrows and Off-Track Pizza
Join host Greg Boulos for this episode of The Boulos Beat as he sits down with Josh Miranda, a leading restaurateur based in Portland, Maine. In this insightful conversation, Josh reflects on his career path—from his early beginnings at the Village Cafe to his evolution into a successful entrepreneur and owner of four acclaimed restaurants: Via Vecchia, Blyth & Burrows, Papi, and Off-Track Pizza.
Josh shares candid insights into the complexities of managing multiple dining establishments, the lasting effects of the COVID-19 pandemic, and the significance of crafting distinctive guest experiences. He also addresses industry-wide challenges, including rising rents and labor costs, and emphasizes the importance of adaptability in a constantly changing market. Looking ahead, Josh discusses his strategic focus on refining and strengthening his existing restaurant portfolio.
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By The Boulos CompanyEpisode 64: Featuring Josh Miranda, Owner of Via Vecchia, Papi, Blyth & Burrows and Off-Track Pizza
Join host Greg Boulos for this episode of The Boulos Beat as he sits down with Josh Miranda, a leading restaurateur based in Portland, Maine. In this insightful conversation, Josh reflects on his career path—from his early beginnings at the Village Cafe to his evolution into a successful entrepreneur and owner of four acclaimed restaurants: Via Vecchia, Blyth & Burrows, Papi, and Off-Track Pizza.
Josh shares candid insights into the complexities of managing multiple dining establishments, the lasting effects of the COVID-19 pandemic, and the significance of crafting distinctive guest experiences. He also addresses industry-wide challenges, including rising rents and labor costs, and emphasizes the importance of adaptability in a constantly changing market. Looking ahead, Josh discusses his strategic focus on refining and strengthening his existing restaurant portfolio.