I sat down with Mark Janasik, the founder of Southern Grounds, (https://www.southerngrounds.com/franchise) a chef-driven coffee house in Florida. Mark shares how he bootstrapped his business from the ground up, merging high-quality coffee with a sustainable food menu. Despite the challenges, he's built a multi-million dollar coffee-restaurant brand. We discuss starting without investors, maximizing space, and innovative ways to reduce waste in the industry.

Timestamps below. Enjoy!

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01:37 Interview with Mark: Background and Vision

02:23 Creating a Community-Focused Coffee Experience

06:04 Challenges and Successes in the Coffee Business

10:08 Sustainable Practices and Supply Chain Innovations

11:59 Navigating the Economics of Opening a Coffee Shop

16:44 Customer Acquisition and Hospitality Focus

18:40 Random Acts of Kindness

19:03 Restaurant Margins and Costs

20:36 Hiring Talent and Lessons Learned

21:12 Advice for Aspiring Entrepreneurs

24:09 Opportunities in the Restaurant Space

26:35 Sustainable Business Ideas

32:58 Franchising and Expansion Plans

36:20 Conclusion and Contact Information