TheThree 180

Tim Huck, owner of the Sandbar and the former Phoenix Underground, Chairman of the DDA, and all-around entrepreneur talks about growing up in Pizza King, learning the bar & nightclub business from the ground up, attracting and keeping customers, street lights, late nights, and the perception problems of downtown SHV.

Jason Brady, head chef of Parish Taceaux & the former Wine Country on Line Avenue(among many others) talks to Josh and Thomas about sourcing local ingredients, farm/field-to-table trends, what the market wants, the Line Avenue corridor and the revitalization of Downtown Shreveport. Though reluctant to consider a buffet concept, the idea of a downtown BBQ joint peaks his interest. As does bison tongue. Enjoy!

Jared Beville goes deep into the craft beer business, the MPC, his work with EAP (the Entrepreneur Accelerator Program), parking lots and brew pub eats. We discuss Red River Brewing's 2018 pivot into a space where a butcher, a meat shop, a brewery, a glass-blowing space, an event venue, and a bar can co-exist and thrive at 1200 Marshall Street. Now a mentor to other entrepreneurs at EAP, Jared shares his knowledge with other budding business owners and helps them avoid some of the same pitfalls that he went through. Long episode and worth every minute.

Katy Larsen talks shopping local, making stuff, doing business, and allowing creativity to infiltrate the downtown corridor to continue moving Shreveport in a positive direction.

Local real estate pros talk pros & cons about the commercial and residential opportunities here in Shreveport.

Chase Boytim talks shop with Josh & Thomas: Bar Biz, Red River District, the Art of the Cocktail and the Clinebell Ice Machine that he drove all the way to Philly to buy.