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Episode Info: In this episode with Toa Green we discuss: Opening a restaurant day-by-day, lesson-by-lesson.  Building your team.  Getting out, connecting with local media, and your community.  Paying attention to what your customers want.  When you're on to something lean into it and test the market slowly. Getting your people trained to the point where you can leave your restaurant.  The impact of doing a few things really well.  Giving up on one dream to pursue an even bigger dream.  A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners. Show notes… Favorite Success Quote or Mantra. "Step by step, courageously."  Today's Sponsor   Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started   bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get startedRead more »

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