Russell Birk, owner of Maya’s Modern Mediterranean, joins Small Business Strong to talk about the reality of building a high-quality Mediterranean restaurant — and do what it takes to make it work.Before opening Maya’s, Russell worked in finance. He analysed restaurant financials, studied turnaround strategies for them, and identified other tactics that weren't being capitalized on. He saw the numbers, the margins, the failures, and the operational mistakes from the inside. He understood what made restaurants succeed — and what caused them to collapse — long before he ever opened his own doors.That experience shaped his approach to Maya’s.In this episode, we talk about how his vision for clean, high-quality Mediterranean food became a real business — and why he refuses to lower standards even when the industry pressures you to cut corners.Last year, one of Maya’s locations closed. Russell shares what happened, what he learned, and how he processed the setback. Instead of retreating, he doubled down on discipline, structure, and long-term thinking.We cover:• His background in finance and restaurant acquisitions• What most people misunderstand about the restaurant business• The financial realities of operating a high-quality restaurant• Why standards matter — especially when margins get tight• Lessons from closing a location• His mindset that failure is not an option• Plans to open new Maya’s locations• How someone can start a restaurant todayThis is a conversation about execution — not just ideas. About turning a vision into something tangible. And about staying committed when the numbers, the pressure, and the setbacks test you.If you’re building a business, thinking about opening a restaurant, or sitting on a dream you haven’t executed yet — this episode is for you.Small Business Strong features entrepreneurs who are actively building in their communities.Subscribe for weekly conversations with business owners in the trenches.