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13 results for “food business”
...which is also food and is also business in a way. The business of giving opportunity to people that I have known. In the process, they become cooks. Like, when I began joining DC Central Kitchen, which is my favorite, NGO in America, that they do som
9:01 / 10:05
from transcript9:01 – 10:05
...and tech just don't go hand in hand. It doesn't because at the end of the day, everybody wants to eat at 07:00. Right? You cannot manufacture food fast enough. And it's still no matter what you say, you need people cooking. It is a workman's like job
13:30 / 14:33
from transcript13:30 – 14:33
...business school. But then applies to everything else. I I am a cook that fits the few. I always had the interest to be part of Feeding the Many. We all have a talent within us that goes beyond what we think of ourselves. Mhmm. In a way, I think every
8:08 / 9:16
from transcript8:08 – 9:16
culinary and, more than culinary, just neighborhood experience. I aspired to bring that in some way to Santa Barbara and Montecito. And this restaurant spot came up. It ended up taking about a year to get the lease. It ended up being a sublease, but
1:21:45 / 1:22:45
from transcript1:21:45 – 1:22:45
...a business was exciting. And he got excited about that and we did it and it's just been an awesome run of putting that plan into action. And in that one year of finally opening in 2022, we were able to open three others.
1:10:28 / 1:11:30
from transcript1:10:28 – 1:11:30
...business for it of, hey, you pay $500 for a chef to come for a day plus the cost of the food, let's say, $300. So for $800, they make the meals for four days. So they serve you dinner that night, but they come early. They stay a little bit later. So
45:31 / 46:48
from transcript45:31 – 46:48
...food delivery, Uber Eats, DoorDash, etcetera. So the cloud kitchens, are run, you know, to make food for those. And what we're doing in this accelerator and incubator is just getting you plugged into all that, Starting you on third base, kitchen econ
38:53 / 40:01
from transcript38:53 – 40:01
and there's more and more people who are into it because they're, like, obsessive about the products and sort of artistically minded in that regard. So if you're eating at a restaurant that's not a chain, I wouldn't worry too much about that stuff be
26:14 / 27:19
from transcript26:14 – 27:19
...business. It's a business. And I think if we wanna continue to, be part of the conversation, it has to be sustainable as a business. Do you think that that like, I I think the analogy would be, like, if because a lot of people ask me, you know, they'
27:45 / 28:57
from transcript27:45 – 28:57
...lessons you've learned and approaching this with this great fresh mindset, variable rent, all these creative things that have made this thing go, what have been the most surprising business lessons across the whole enterprise that you've learned so f
1:36:00 / 1:37:01
from transcript1:36:00 – 1:37:01
...first. It's not an art project. It's a business. If we run it well as a business, then we can invest more in the art, and it becomes a virtuous cycle. I think that the barrier to entry to the restaurant business is actually relatively low compared to
9:45 / 11:11
from transcript9:45 – 11:11
...more like if you were setting up a start up. There was an investor group LLC. There was the restaurant itself, and there was a management company. Three different companies to start one company.
10:16 / 11:36
from transcript10:16 – 11:36
...establishments, they have outsized influence on the industry. Sort of like how you might see a video of a Paris fashion show and wonder, who wears that? Only to see a version of it in H and M a year later. EMP was famous for its lavender glazed duck
5:15 / 6:18
from transcript5:15 – 6:18
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