“She has me pitch my idea to him, and he’s a hardened restaurant veteran of 40 years, has 80 restaurants, and he listens to my pitch and says, “Aaron, I give you less than a 1% chance. Don’t do it.””
Food. We all love to eat it, and a lot of us even love to make it. Maybe that’s why so many people dream of one day opening up their own restaurant. Making food for strangers who would one day become your friends. Getting the know the community around you through the worlds greatest (family friendly) pastime. It really seems like a great existence. Today we learn about the ups and downs of the restaurant life from brothers and successful restaurateurs, Aaron and Jared Pool.
“I think being an entrepreneur you think you can do everything, and you want to do it your way. At some point you have to learn and mature and identify what you’re note good at.”
“I say I do a hobby every day. It’s still work, and it’s hard work, but I don’t have a lot of stress and I love it.”
Interview Contents
3:30 - Jared’s background.
6:30 - Aaron’s background.
10:00 - Finding a property.
13:00 - Getting a loan.
15:30 - Bringing Jared into the fold.
18:00 - Their family's support.
19:30 - Dealing with doubters.
21:45 - The learning curve and difficulties when opening a restaurant.
31:15 - The hardest thing to get right.
36:45 - Learning the business side of things.
41:15 - Tracking income and expenses.
45:00 - Promoting the restaurant.
57:40 - Lessons learned from first restaurant being brought to the second.
1:01:15 - Advice for opening a restaurant.
Links
THIS EPISODE WAS MADE WITH THE SUPPORT OF
Kevin Cole
Marcus Batson
Roxanna
Michelle & Jim Wortner
Janelle Swanson
Jimmy Seymour
