Corner Booth Podcast

Episode 26: Shila Morris and Kay Salerno

Sisters Shila Morris and Kay Salerno were 17 and 10, respectively, when their parents bought a small breakfast cafe in Truckee California. They had no way of knowing that the lessons learned growing up in the business would lead them to grow and refine "Squeeze In" into the successful 11-unit restaurant concept it is today.

"You get into the business because of your love of cooking and connecting with others," says Shila, adding, "but it wasn’t until we implemented systems and procedures that we were able to maintain consistency and successfully replicate."

In this episode, we learn how a combination of award-winning omelets, eccentric decor from community thrift stores, customers referred to as "egghead nation" and served by an engaged staff known as the "tribe" created a breakfast/lunch concept that has successfully expanded throughout Nevada and into Idaho and Texas. 

"The pandemic presented an overnight 85% drop in revenue and really tested our creativity," says Kay; however, quick adjustments to menu and marketing resulted in some amazing events. YouTube "cook-alongs" and their make-at-home Mimosa kits, along with an extremely successful meal sponsorship program for health care workers helped keep customers and staff engaged.

The sisters are enjoying remarkable growth through franchising, and are pleased to allow families the opportunity to make a living with a high quality of life as Squeeze In franchisees. They plan to continue selecting their franchisees based on their fit with the culture and values of the concept. 

"Happy Guest, Happy Associates, Everyday" aren’t simply words to work by, but a way of life at Squeeze In. Shila and Kay are brilliant operators who have demonstrated how to properly shift from working in their business to working on their business.

This episode is a "must listen" for all those planning to open or expand their restaurant concept. This is how you do it!

Episode 25: Meghan Collins and Holly Scott

Meghan Collins’ and Holly Scott’s surgeon father decided a small family-operated bakery/cafe could be a success. The physician’s vision became a 4,400 sq. ft. full-service restaurant. 

The sisters opened Megg’s Cafe 11 years ago in Temple, Texas with a commitment to promote local farmers and use the freshest ingredients in their trendy casual breakfast and lunch menus.

In this episode, Meghan and Holly share the ups and downs of their early years as they hustled to keep up with the demands of working “on” the business while working “in” the business daily. They explain the importance of proper accounting procedures, inventory control, and operational systems. 

Certainly, systematizing the concept while running the business was no mean feat; but once accomplished, it ensured smooth operations and menu and service consistency.

While the pandemic has forced Meghan and Holly to revisit their menu, hours of operation, and staffing, Megg’s Cafe continues to offer signature on-site baked goods, specialty drinks, and a popular Sunday brunch that attracts guests from throughout central Texas. Consummate hosts, the sisters are considering shortening their loyal customers’ Sunday drive, with possible expansion of the concept in Waco or Georgetown, Texas.

Episode 24: Frank Mendoza

With the purchase of a hot dog cart in Tijuana, Frank Mendoza began selling and branding his Mexican sushi in San Diego California. A successful HVAC mechanic, Frank’s passion for food and hospitality took his sushi cart to various locations around the city, as he developed a loyal following. 

At one point, he was shut down by the police for lack of proper permits. Undaunted, he gradually learned the ropes of the restaurant business and began the journey to operating three units of his popular concept — a long way from serving guests from his front porch on days off.

In this episode, Frank shares what he refers to as "a most unlikely restaurant success story,” illustrating where determination, willingness to learn, and passion for delighting the guest can take you.

Episode 23: Lisa Eberhart and Randy Lait

As customer demand for food safety and convenience grows, so does demand for menu transparency. From their offices in the heart of North Carolina’s Research Triangle, Lisa Eberhart and Randy Lait provide independent restaurant operators nutrition programming services, as well as recipe consistency to optimize operations, product management, inventory control and expansion. 

In this episode, Lisa and Randy share what 40 years’ foodservice and hospitality experience has taught them about product management and menu analytics. 
Identifying allergens and calories is just the start. In this era of expanding takeaway, delivery, and food-retailing restaurant business, guests seek improved packaging and nutritional labeling.  The need for affordable accurate menu analytics has never been greater. 

The good news, says Lisa and Randy, is it is not out of reach — even for the small independent operator.

Episode 22: Lance Fegen

Lance Fegen combined his tremendous culinary talent and lifelong interest in surfing to create a way of life that successfully serves him and his growing following of customers. His latest concept “Fegen’s” is a casual, neighborhood restaurant and bar offering fresh seafood and traditional Italian favorites. Lance and his partners seized an opportunity during the recent pandemic to take over a closed restaurant in a well-established location and revitalize it with this new concept.
 
In this episode, we learn how Lance’s experience exploring the world’s most exotic surfing spots influenced his view of food and the restaurant lifestyle. He explains how this lifestyle guides his selection of ingredients and menu items, and his relationship with guests and staff. He says his belief of "being in the moment” has increased his ability to focus on what really matters in the restaurant business and in life.
 
Learn how Lance and his team have bonded to create a culture that has fostered success and quality of life for their business, for themselves, and their community.

Episode 21: Ronnie and Linda Nguyen

Ronnie and Linda Nguyen met as students at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management. When they married, armed with their hospitality business education, a passion for authentic cuisine, and recipes from a grandmother’s food cart in Vietnam, they launched Roostar Vietnamese Grill, their first restaurant.

Their success comes from a focused menu, a commitment to consistency, a dedicated work ethic, continuous brand development, and a commitment to a positive work environment that supports their team. 

In this episode, learn how Ronnie’s and Linda’s approach to team building has helped them maintain a culture of success while not only succeeding through the recent pandemic but expanding. They discuss how technology helps them select, train, and schedule labor as well as manage product inventory and monitor revenue. They also share their unique approach to community marketing, including social media, which has resulted in a growing customer base. 

With the recent opening of their third location behind them, Ronnie and Linda look forward to a bright future of continued expansion and business and personal growth.

Episode 20: Rolf and Melissa Larson

How does a Kolache bakery concept with locations in a small college town successfully develop a wholesale distribution program currently serving more than 200 retail grocery stores? In this episode, first-time restaurant owners Rolf and Melissa Larson tell their story of how an idea and a family recipe became Kolache Rolf, a small counter-service bakery serving fresh Kolaches, coffee, and breakfast sandwiches. 
 
Listen as they share what they learned through the process of concept development, initial opening, and the challenges of daily operations. Rolf and Melissa started distributing samples to grocers and soon were preparing products at their units for wholesale distribution, with daily delivery to keep up with growing retailer demand. 
 
Now with a 5,000 sq. ft. production facility nearing completion, Rolf and Melissa are working on plans to expand retail grocer distribution, as well as grow their business via the restaurant, hotel, and health-care markets.

Episode 19: Omar Pereney

Combine a passion for food and hospitality with youthful drive and energy. Add years of culinary and restaurant operations experience and expertise. 

Meet Chef Omar Pereney and his remarkable success story.

While still in his early teens, Omar’s love for cooking led him to work in restaurants in Caracas, Venezuela, where he grew up. A gifted chef with an engaging personality, Omar soon became a television cooking show sensation in Latin America. 

At 19, he was executive chef of a fine-dining seafood restaurant in Mexico City, the same year he accepted an opportunity to move to America. Today, in his mid-20s, Omar is principle of Culinary Matters, a premier restaurant consulting group that advises independent restaurant operators throughout the U.S. 

In this episode of the Corner Booth, Omar shares his story and his vision of the restaurant industry going forward. He discusses culinary trends and menu development, and the myriad challenges facing independent restaurant operators today, including staffing, purveyor selection, marketing, and how technology is changing back-of-the-house operations.

Join us for an entertaining and informative conversation on the direction of the restaurant business with an enthusiastic culinary and operations prodigy who believes the best is yet to come.

Episode 17: Emily Knight

INDEPENDENT RESTAURANT OPERATORS MATTER!!! is the message delivered by Emily Williams Knight, Ed.D. during this episode of the Corner Booth. Dr. Knight has recently accepted the position of Chief Collaboration Officer and EVP of Industry Relations for the National Restaurant Association. Coming off a very successful couple of years as the CEO of the Texas Restaurant Association and managing its membership through the COVID-19 pandemic, Emily has developed a keen understudying of the issues of the independent restaurant owner. Listen as she shares her thoughts of how the NRA can better serve all of us. This insightful conversation covers her comments on the challenges facing the independent operator and changes coming to the industry… a must listen!

Episode 16: John Buchanan

John Buchanan joined Chicago-based Lettuce Entertain You Enterprises 42 years ago, and his continuing respect for the organization assures him he made a good choice. In his successful career with the 120-unit restaurant group, he progressed from unit management to systems development to establishing the company's Human Resource department, and then creating the Lettuce Entertain You Consulting company.

Says John, "Over time, operating rules and regulations may change along with consumer trends; however, a corporate culture based on the importance of fairness and purpose doesn't." While people may first visit restaurants for the food, they tend to return because the company has paid attention to staff selection, training and ongoing development. It's a people business after all.

John is bullish on today's independent restaurant market, and feels operators can set themselves apart with passion, creativity and adaptability. Through years of consulting, he has found that many concept founders do not become the best leaders; however, John feels that as long as owners remain open to professional development, they can be coached. In his office hangs a sign with the message: "Think you can? Think you can't? Either way you are right."