Small Space, Huge Success: The Gold’s Deli StoryGeorge Kougias went from Boston restaurant life to launching Gold’s Deli in Columbia, Tennessee, inside a tiny 275 sq ft shop. In this episode, we get real about starting small, serving quality over quantity, and building a deli that often sells out by mid-afternoon. George shares honest lessons on staffing, menu focus, catering at scale, handling the rush, and why putting the product and the customer first still wins.Topics we cover:• How to know you are ready to open• Why a small, simple menu can beat big concepts• Catering operations from a micro space• Saying no to delivery apps and protecting the guest experience• Profit First cash flow and real peace of mind• Columbia’s growing food district and day-trip ideas• Boston food stories and a quick Beantown itineraryIf you enjoyed this convo, drop a comment with your favorite deli order and share this with a friend who is dreaming of opening their own spot.https://www.instagram.com/goldsdelicolumbia?igsh=MWwwYnQxZXczbG5tNw==https://www.goldsdelicolumbia.com/