Waking Up From Work

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Episodes

Candid conversations with music industry leaders, entrepreneurs, artists, creators, and people pursuing alternative lives. Join audio engineer, punk, and business man Dave Swillum in the thick of pursuing a creative passion in a serious way.

Episodes

Tuesday Feb 02, 2021

Starting Out With A Full Menu With Three Items On It W/ Craft Curbside

Tuesday Feb 02, 2021

E94:

Live on site at a new restaurant concept for this episode. We captured this after hours in my new home town with the owners of Craft Curbside so the audio isn’t perfect but the vibe is spot on. We talk through opening a restaurant experience during COVID times and starting with nothing. Going through coming up with a new concept for your business, keeping low overhead, and making an experience for your community.

Chase, Dylan, & Tyler share how this place came to be, how they started up, and where they want to go. Looking at local impact can make you part of the community you serve instead of just making it where your business is located at. If you want to open a small business, creative restaurant experience, or just do what you love despite the obstacles to overcome this ones for you.

In This Episode We Cover

Opening a restaurant during COVID
Changing plans
Working with a SCORE mentor
Starting with nothing
Low overhead
Building a team
Traveling
Having a partner that supports our goals
Zoning in a town
Keeping money in your area
Supporting local
Being open to feedback

Quotes

“ Our advantage is that we weren’t open before and we pivoted to something that’s completely different.” - Chase Craft Curbside

“ We pretty much had nothing, we were selling strawberries for day one.” - Chase Craft Curbside

“It ended up being I was crashing on their couches for 6 months 5 days a week then going back to my wife in NH 5 days a week.” - Tyler Craft Curbside

Craft Curbside’s Links

IG FB

@craftcurbside

Website

www.craftcurbside.com

Phone Number

207-657-1087

Craft Curbside’s Recommended Resources Links

Humble Inquiry

By Edgar Schein

https://amzn.to/3rcV63B

Restaurant Success By The Numbers