Chef James Galbraith is building restaurants that scale and a culture that lasts.

The Michigan-based chef and restaurateur behind Houndstooth, Animal, and Post Boy walks us through his journey from dish pit to design-led hospitality. In this episode, Galbraith shares what it takes to open three distinct concepts in a small town, the systems that support rapid growth, and how he recruits and retains top-tier talent. From navigating city regulations to embracing kitchen screens, he’s rewriting what local success looks like and making it intentional every step of the way.

Takeaways

• Opening restaurants in seasonal towns requires intentional design and operations
• Scaling from 100 to 1,000 covers demands clear systems and technology adoption
• Founding teams matter: shared values and aligned vision are essential
• Small towns can attract national talent when the mission and benefits are strong
• Building a brand means integrating merch, design, and community connection
• Recruiting nationally requires flexibility and upfront investment
• Leaders must adapt to shifting staff expectations, prioritizing well-being over just pay
• Marketing goes beyond social media, encompassing merch, messaging, and emotional connection
• Municipal rules vary, so understanding city politics is part of the job

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