Restaurant Unstoppable with Eric Cacciatore · Inspiring interviews with todays most successful restaurateurs 2-days a wee
1225: Erik Niel, Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote
·2 hr 30 min·5 clips
Erik Niel explains why chasing 20% profit in full-service restaurants is a fantasy.
As heard by us
A practical look at restaurant strategy, wholesale economics, and the tradeoffs behind a viable menu.
Restaurant Unstoppable stays close to the practical side of restaurant life. It talks through food-system specialization, the economics of wholesale, and the real constraints that come with breaking whole animals at Main Street Meats. That grounding gives the episode its shape.
Why you'd press play
You want the real math behind specialty restaurants, not the romance.
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