Poio serves Mexican BBQ in Kansas City. Slow food, served fast. Chef Carlos Montera is it’s savvy, yet grounded owner. He’s created a menu that works well as a stand alone operation in the heart of Kansas City, and could also become more.
This episode is a chance to explore whether to or whether not to count on investors, and why. Chef Carlos is honest in his conversation, and his words are what a young start up owner wants to know. How to be successful with a small budget. When to step out of a lease that isn’t working, how to choose a location that will serve your customers, and ensure your volume is not absorbing the rent. He also share how many other aspects of business he carries out. He has built a reputation of not being afraid to take on BBQ, and he knows how to do what he’s good at, and not take more complex party planning unless it’s financially rewarding. He talked about delivery to neighborhoods. Delivery where you have built in a volume of sales, because there is a central delivery location. This method requires teaching your customers, and ensures your business is here to grow.