how to open a restaurant

In this episode of Studio 22, we sit down with Craig Susser, the founder of Craig's American Restaurant and Craig's Vegan Ice Cream. Craig shares his journey from starting as a server to opening his own restaurant in Los Angeles, which has become a celebrity hotspot known for its classic American cuisine.

We discuss how Craig's commitment to using fresh, high-quality ingredients and providing exceptional service has helped him build a loyal following and maintain success in a competitive industry. He also shares his inspiration for launching Craig's Vegan Ice Cream, a plant-based dessert line that has become a popular addition to his restaurant menu and is now available for nationwide delivery.

Craig also talks about the challenges of operating a restaurant during the pandemic and how he adapted to keep his business thriving. He shares his insights on the future of the restaurant industry and how he plans to continue evolving and innovating with his food and brand.

Whether you're a foodie, entrepreneur, or simply interested in hearing inspiring stories of success, this episode with Craig Susser is a must-listen.

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Show Notes:

Jacek Bilinski is Co-Founder at Fanny's Kebabs, a new restaurant brand in London that is a fun, fresh, casual food hang-out, named after an original power woman of wallet-friendly recipes, Fanny Craddock. With a good idea of how to successfully launch a restaurant brand, Jacek recently launched Pave Projects, a support platform for new food and beverage start-ups and projects. In this episode we discuss Jacek's entrepreneurial journey, working at Red Bull, the importance of branding, business strategy and why the London food scene is booming right now.

Links Mentioned:

• Fanny's Kebabs website
• Fanny's Kebab's instagram
• Pave Projects

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This week on All in the Industry, host Shari Bayer is joined by Alison Arth, a top hospitality consultant, founder of Salt & Roe, and author of “How to Open a Restaurant: The Modern Restaurateur’s Guide to Starting & Growing a Restaurant Business.” Alison talks about her experience managing her hospitality consulting company Salt & Roe, and shares a bit of her wisdom on how restauranteurs can achieve long-lasting success.