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Emily and Julie continue to discuss the ever-changing landscape of the restaurant industry due to the Corona virus.

Emily and Julie discuss their initial reactions the Corona virus, how it's effected Seattle, and how it's effected their own businesses.

Emily answers questions from the audience.

Emily gives her best tips on how to control your overhead. Overhead includes your rent, labor, bills, etc, and if you're not careful, those expenses can snowball and put you out of business. 

Emily and Julie discuss what made them happy as employees and how they're trying to take those same things and give them to their own employees. Staffing is possibly one of the most difficult aspects of owning a business, so when you have a great team, you do everything you can to make them feel appreciated and valued.

Emily and Julie talk with Mi Kim, Owner and Founder of Raised Doughnuts in Seattle.

Emily and Julie talk with farm owner, Micha Ide. Micha and her husband own Bright Ide Acres in Orting, WA where they ethically raise chickens, turkeys, pigs, and sheep. Micha gives us an inside look into owning and running a farm, her journey to get there, and some hilarious stories about some dive-bombing turkeys. 

Emily and Julie discuss how much money it took them to get started, the many ways you can get started, and the pros and cons of having an investor.

Emily and Julie discuss their business goals for 2020.

Emily and Julie talk about the past decade, and all of the little steps that have led them to where they are today. From Emily applying for a dishwasher job to Julie going to massage school and working for the Seattle Seahawks, this episode is not to be missed!

Emily and Julie answer a couple audience questions about what music inspires them and what some of the most stressful situations they've endured so far. 

Emily and Julie talk about their businesses, how they met, why they bonded, and the shit show that is owning a restaurant.