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.”

Helpful? Please share!