329. Launching a New Restaurant Concept - Brandon Buck

Arguably, starting a new restaurant concept is one of the hardest things you can do!

This is one of the most competitive of all industries, and the details to not only start but successfully run a new operation are endless.

In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chef Brandon Buck of a new restaurant concept called “Crush Yard”.

We’ve all heard the term “eater-tainment”, and this concept fits the bill!
Listen as Chef Brandon tells us:

- Where he developed his passion for cooking and early influences
- What makes this restaurant concept so different and appealing
- The opening strategy and logistics of starting such a large restaurant concept
- Curating a new menu for variety, guest appeal and most of all profit
- The challenges expected ahead and how they plan to overcome obstacles
- How Crush Yard plans to overcome the labor crisis and rising costs
- Why “self-pour” beer, wine and drinks is a smart business decision
- Crush Yard’s plan for onboarding and training team members

And the thousand other details it takes to launch a new restaurant concept!

Listen to Chef Brandon, get inspired, and then go out and Rock YOUR Restaurant!
Roger

Episode + Show Notes - bit.ly/E329RRP

Thank you to our sponsors:

Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/smithfield

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Whirks: We will help you determine your eligibility for The Employee Retention Tax Credit for 2020 & 2021 https://page.whirks.com/employee-retention-credit