Sebastian Stahl, CEO and Founder of Breadth Marketing, shares his journey in the restaurant industry. He started developing a taste for the business in college and opened his first restaurant in Guatemala City in 2005. After facing challenges and learning valuable lessons, he opened a full-service restaurant in Miami's Wynwood area. However, due to various factors, he had to find a partner or sell the restaurant. He connected with a chef who was looking for a larger space and they made a deal within three months. The new concept, a mix of fast-casual and full-service, became successful and is still thriving today.

Sebastian Stahl also shares his journey from running multiple restaurant concepts to starting a restaurant marketing agency. He emphasizes the importance of strategy and building a database for effective marketing. Sebastian also discusses the need for restaurants to invest in technology to streamline operations and control costs. He advises restaurateurs to focus on building a sustainable brand by investing in processes and systems from the beginning. Sebastian highlights the value of branding and long-term planning for restaurant success.

• Starting a restaurant requires a deep understanding of operations, marketing, and finances.
• The restaurant industry is challenging, with many factors that need to align for success.
• Opening a restaurant in different locations, such as Latin America and the US, comes with unique challenges and costs.
• Partnering with the right people and learning from experienced professionals can greatly contribute to the success of a restaurant.
• Flexibility, adaptability, and a willingness to learn are essential qualities for restaurant owners and operators. Invest in strategy and build a database for effective marketing
• Utilize technology to streamline operations and control costs
• Focus on building a sustainable brand by investing in processes and systems
• Prioritize branding and long-term planning for restaurant success

00:00 Introduction and Backstory 04:03 Dealing with Unexpected Challenges 08:38 Sebastian's Experience and Transition to Restaurant Industry 15:25 Takes on the Pros and Cons of Fast Casual vs FSR 17:30 How Breadth started 23:19 Challenges in Restaurant Marketing 28:41 Early Days of Breadth Marketing 29:55 Strategic Planning and Social Media Management 34:50 Ideal Customers for Breadth Marketing 36:54 Recent Wins in Restaurant Marketing 39:39 Tips for Building a Sustainable Brand 43:03 Emerging Tech and Innovations 45:04 Advice to fellow Entrepreneur 47:48 What's Next for Breadth Marketing 48:58 Where to Find Breadth Marketing and the Book

In this conversation, David Goldstein, the Managing Partner at FoodTech Connect and Vice President of Growth at Franklin Junction, discusses his passion for food and technology. He shares his experience working in the food tech industry and the lessons he has learned from the hospitality scene.

David also talks about the future of dining and the impact of technology on the food experience. He shares his insights on living a remote life in Latin America and highlights the trends in food tech and startups. Finally, David provides tips for raising capital and shares his contact information.

• The intersection of food and technology is an exciting space with opportunities for innovation and growth.
• Resilience is a key trait in the restaurant industry, both for operators and those working with restaurants.
• Technology, such as robotics and AI, is changing the way we dine and experience food, with automation and personalization becoming more prevalent.
• Latin America is a region with great potential for food tech startups, and there are many exciting projects and trends emerging in the industry.
• When raising capital, it is important to focus on the fundamentals of the business and demonstrate profitability and strong business metrics.

00:00 Introduction 01:31 David Goldstein's passion for Food and Technology and background 04:03 The evolution and learnings from UberEats 06:06 What is FoodTech Connect 08:30 Unexpected Learnings from the Industry 12:10 How Technology Changes the Restaurant Environment 17:13 Living abroad, the experience, and the difference 20:17 David Goldstein's interest as Venture Capitalist 23:41 Tips on how to raise capital 25:00 Where to find David Goldstein

In this episode, Lauren Fernandez, the CEO of Full Course, shares her journey from being a lawyer to becoming a restaurant operator and entrepreneur. Raised in an immigrant family, she was instilled with a strong work ethic and a belief in generational improvement. After obtaining a law degree and an MBA, she made the career shift to become a restaurant owner. She bought three restaurants and quickly turned them around, eventually building a total of 11 restaurants. This experience led her to identify three major challenges in the restaurant industry: the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees. These challenges inspired her to start Full Course, a company that provides education, mentoring, consulting, and investment support to emerging and established restaurant brands.

Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands. They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands. The company offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program. They are committed to supporting underrepresented founders and promoting diversity in the industry.

Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission. They have upcoming investments and are launching their second fund.

• Lauren Fernandez's career shift from lawyer to restaurant operator was influenced by her upbringing in an immigrant family and a belief in generational improvement.
• The challenges she faced as a restaurant owner inspired her to start Full Course, a company that provides support and resources to emerging and established restaurant brands.
• Full Course focuses on addressing the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees.
• Fernandez emphasizes the importance of clear expectations, repeatable actions, and rewarding desired behavior in creating efficient and successful restaurant operations. Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands.
• They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands.
• Full Course offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program.
• They are committed to supporting underrepresented founders and promoting diversity in the industry.
• Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission.
• They have upcoming investments and are launching their second fund.

00:00 Introduction 01:01 What makes Lauren Shift from General Council to A Restaurant Operator 04:30 Lauren's Experience in her First Restaurant 08:28 Reinvesting in Your Employees 10:24 How Lauren Achieved Multiple Restaurant Investments 16:15 Organizing Inventory Management System 20:08 Training Staff and Reward Systems 21:54 Tasks Delegation 24:15 Empowering and Improving Processes 26:14 Full Course: Incubator, Accelerator, and Investor 27:30 Operational Support and Subject Matter Expertise 29:31 No Extra Costs Needed: Full Course Foundation: Education Platform and Learning Centers 30:13 Resources to Expect from Full Course 33:41 Seeking Differentiated Restaurant Brands 38:10 Success Stories 42:09 Future Plans and Programs 44:41 Where to find Full Course