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Nick chose life experience and industry exposure over a formal higher education and learned how to manage and run a restaurant. Then, in 2011, a longtime-local "Seb-Mex" eatery Papas and Pollo was threatening closure in Sebastopol, California. Nick saw the potential to bring back a community restaurant, negotiated seller financing for three years, and turned the restaurant into a thriving community hub that supports his family's binational lifestyle.
Listen along to his incredible story and how he proves that a formal higher education is not always the best way to learn.
Subscribe on Apple Podcast , Spotify or YouTube.
Let’s connect!
Subscribe to my newsletter: Time To Live: Thriving in Business and Beyond
Website: https://www.annemcginty.com/
LinkedIn: https://www.linkedin.com/in/annemcginty
Instagram: https://www.instagram.com/annemcgintyhost
5
299299 ratings
Nick chose life experience and industry exposure over a formal higher education and learned how to manage and run a restaurant. Then, in 2011, a longtime-local "Seb-Mex" eatery Papas and Pollo was threatening closure in Sebastopol, California. Nick saw the potential to bring back a community restaurant, negotiated seller financing for three years, and turned the restaurant into a thriving community hub that supports his family's binational lifestyle.
Listen along to his incredible story and how he proves that a formal higher education is not always the best way to learn.
Subscribe on Apple Podcast , Spotify or YouTube.
Let’s connect!
Subscribe to my newsletter: Time To Live: Thriving in Business and Beyond
Website: https://www.annemcginty.com/
LinkedIn: https://www.linkedin.com/in/annemcginty
Instagram: https://www.instagram.com/annemcgintyhost
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