Interviewed Alissa Wagner, Chef and Co-Owner of Dimes, at 2nd Food Entrepreneurship class at the Natural Gourmet Institute.
Key Insights & Quotes:
“Start small and be willing to change.”
“Everyone’s true personality comes out when eating at a restaurant.”
“Make your business like a second home for regular customers to create loyalty and community.”
“When rent is cheaper, you can afford to take more risks.”
“Listen/make changes based on what the neighborhood/customers tell you they want.”