From crickets to chaos: The French brasserie betting on Main Street
About this episode
Katie and Galen discuss the challenges of running a French brasserie on Main Street amidst fluctuating customer traffic and regulatory hurdles.
Le Dépôt and Union Patisserie have been open just long enough to learn that Main Street runs on extremes—mayhem one week, crickets the next. Katie and Galen share how they juggle food waste, staffing whiplash, and Utah’s ever-changing liquor laws while keeping steak frites and fresh croissants flowing.
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