Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
BIZ TIPS: QUALITY VS REVENUE IN RESTAURANT BUSINESS MODEL
Can you have a healthy business where quality leads your success? Revenue and profit follow? In the next few minutes you’ll hear one example. As usual, i’m hoping that an example will get you into a frame of mind to workshop it into existence at your business, whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery.
Can you have a healthy business where quality leads your success? Revenue and profit follow? In the next few minutes you’ll hear one example. As usual, i’m hoping that an example will get you into a frame of mind to workshop it into existence at your business, whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery. You do your own research. can you infuse this into your business.
There is a popular Indian restaurant group in London. The restaurant group is called Dishoom. There are 8 locations in UK, all based on Irani cafes in Bombay. Their tagline is “from Bombay with Love”
Thakrar father told him as a teenager that he "really shouldn't measure profit.” Which was his fathers way of getting him to shift his focus.
When starting or running a business Thakrar, the owner of Dishoom suggests taking four steps:
Find something that moves the customer and the employees.
Figure out what that is in you, do that and do more of that.
Find a way of making money out of that thing and make that business model work.
Focus not on the money, but on the thing that is giving you that emotional connection.
How can quality be the underlying principle that guides your staff, delights your customers, and makes you personally feel that a little poetry in your heart.
Enjoy listening...
70: GEORGETOWN BUTCHER & THE MARKET MOVEMENT
Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community.
Spotlighting markets starts with a butcher shop in Washington, DC. The rise of markets has taken off during the pandemic, which is why Paul Branner of Georgetown Butcher is a perfect gold stardard for our conversation on this topic. When owners are into food, but not into owning a restaurant markets become an asset which build community.
Georgetown Butcher opened a week before the pandemic and has now found their footing and followers to support. Paul Branner and Wendall Allsbrook lead a team with passion and professionalism. Paul Branner shares their story of how their butcher shop has evolves and diversified, while finding a supportive and delighted community. They sell beef, pork, poultry and fish, along with produce to compliment. Delivery to homes in DC neighborhoods, is clearly delighting their growing followers. All this in a 700 square foot space in DC’s trendy Georgetown neighborhood.
Two years under their belts, the owners, and team know where they are going. You can hear how planning, focus and identity in their Georgetown location, will keep this business on it's growth plan of delivery and additional locations. March 9th is their Grand Re-opening. Congrats to them for creating a marketplace that emphasizes quality. The ability to talk to two butchers with decades of culinary experience is unusual and now desireable. Our desire, now, for human connection is clearly resonating with their customers.
We look forward to interviewing more market owners this year. Reach out to martha@marthalucius.com when you hear something that you'd like to discuss.