What does it really take to build a restaurant from scratch; with just £10,000, no business plan, and a lot of belief?
In this episode of How To Become A…, Grace sits down with Tas and Alex, founders of Brother Marcus, to unpack their journey from actors, photographers, and street food workers to multi-site restaurant founders.
They share the full story - the scrappy beginnings in Balham, building furniture in a garden, forgetting birthdays, learning cash flow the hard way, surviving COVID with a fried chicken dark kitchen, scaling too fast, nearly losing control, and rebuilding stronger.
This conversation covers:
- Starting a restaurant with limited capital
- Moving from creative careers into entrepreneurship
- Scaling from 1 site to 6
- Hospitality vs growth (and why they can be enemies)
- Hiring, retention, and building a team culture
- Cash flow realities in hospitality
- Surviving COVID as a restaurant brand
- When to bring in advisors
- The mindset of a founder
If you’ve ever wondered, “How did they even begin?” - this is the episode.
Because behind every successful restaurant is a story of risk, resilience, and relentless belief.
Tas Gaitanos & Alex Large
@brothermarcus_
🎙 How To Become A... explores real-life journeys behind the careers of everyday people. Each episode dives into the path of someone who's built success outside of the spotlight — no fame, no fortune, just real stories. Discover how they started, the challenges they faced, and what drives them forward. 💼✨
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