About this episode

Bryan Caswell shares insights on successfully opening a restaurant in today's market.

Ready to learn what it really takes to open a successful restaurant in today’s market? In this episode of Corner Booth, host Chris Tripoli sits down with acclaimed chef and restaurateur Bryan Caswell to unpack the entire opening process of his newest concept, LATULI. From navigating skyrocketing equipment costs to designing a ground-up kitchen, Bryan shares candid insights that every operator needs to hear. If you’ve ever wondered how to turn a vision into a thriving business, this conversation is packed with actionable strategies. Discover the secrets behind staffing and team building in a tough labor market. Bryan explains why hiring for attitude and training for skill beats chasing the “perfect resume,” and how tip pooling and culture-first leadership can transform retention. You’ll also hear how he staggered reservations and dayparts to avoid the pitfalls of a chaotic launch—plus why creating a controlled growth plan is the ultimate key to long-term success. We dive deep into concept development, menu strategy, and profitability. Bryan reveals how defining your “box” keeps your brand consistent while allowing flexibility for seasonal creativity. Learn why global flavors with…

People in this episode

Host: Chris Tripoli

Guest: Bryan Caswell

Topics covered

• restaurant opening
• staffing
• team building
• menu strategy
• profitability
• concept development

Keywords

• restaurant management
• labor market
• guest satisfaction
• revenue
• local sourcing

Mentioned in this episode

Products: LATULI

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