This Sunday on WBIN: Restaurant Profitability


This Sunday on WBIN: Restaurant Profitability

Think you can stomach running a successful restaurant? 9 out of every 10 fail. Can you beat the odds? Experts lay it on the line, dishing out advice on restaurant profitability! Airing Sunday (7/3) at 11 am on WBIN!

My guests will be Rafael Barbosa (and CEO Jim Miller), Karen and Steve WallerJohn Akar and Gregg Sessler, and Jeff Fournier.

Jim Miller started his first enterprise in college. Then, he began a career during which he founded or co-founded a number of start-ups, including four public companies and a public interest law firm. In his 10 years of active trial practice, Jim was additionally trial counsel for the Attica Brothers Legal Defense and numerous other environmental and progressive groups. FiRE+iCE is located in the heart of the Back Bay, one of the U.S.A’s best-kept historical neighborhoods!

Visiting the Center Cafe is like eating among friends. If co-owner Steve Waller isn’t at the door welcoming you by name, then it’s his wife and partner, Karen. They showing you to a table personally in the small restaurant in downtown Needham. Furthermore, the neighborhood restaurant is hidden right in the heart of town. Its front entrance off the Needham Center commuter train station’s parking lot despite having a Great Plain Avenue address. There is a small bar area with four seats, and an unfussy dining room with about 20 tables.

Cava Tapas and Wine Bar is the dream of two long time friends, John Akar and Gregg Sessler. Together, they have combined their years of experience in the restaurant business in order to build this unique establishment. It features two wine bars, one on street level and one in the Wine Cave. John offers a diverse and always changing selection of international wines to be paired with Chef Sessler’s modern and classic Mediterranean cuisine.

Jeffrey P. Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of his grandmother’s menu. This exposure to eccentric dishes resulted in a fascination for the kitchen, a space that he often chose over the playground. He’s worked across the country originally starting as a line cook.

This Sunday on WBIN: Restaurant Profitability

About Author

Greg Stoller is actively involved in building entrepreneurship and international business programs at Boston University in the Questrom School of Business. He teaches courses in entrepreneurship, global strategy and management and runs the Asian International Management Experience Program, and the Asian International Consulting Project.

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