This episode is a deep dive into the world of food and beverage with Savory Fund co-founder Andrew Smith. We explore the vibrant culinary scene in Provo, Utah, and discuss the intricacies of scaling restaurant brands. From the charm of local favorites like Black Sheep and Communal to the rapid expansion of Swig and R&R Barbecue, Andrew shares his insights on what makes a restaurant concept successful and how to maintain quality while growing.

00:08 Discussing the charm of downtown Provo
00:00:46 What makes a restaurant concept stand out
01:16 The importance of preserving a restaurant's unique essence
02:08 The different mindsets of restaurant founders
03:01 The life and legacy of Valter from Valter's Osteria
04:56 Scaling R&R Barbecue and Swig
06:06 The habitual nature of beverage consumers
10:09 The journey from tech to food and beverage with Kneaders
15:12 The structure and strategy of Savory Fund
20:27 The shift towards niche investment funds
24:24 The incredible achievements of Ryan Smith
27:12 The potential and challenges of AI in the food industry
31:14 The future of food delivery services

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Our website: https://www.siliconslopes.com
Show Links: https://savoryfund.com

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