Knowing full well the challenges of the restaurant business as a line cook at his family’s Atlanta restaurant, Federico Castellucci chose to study finance at Cornell University. However, he switched to the university’s hotel administration & hospitality program where his enthusiasm for the restaurant business was fueled by encounters with luminaries such as Danny Meyer and Michael Mina. Castellucci went on to assume a failed franchise location to create and launch Sugo, his first concept in Atlanta. “Passion alone can be a recipe for misery in this business,” he says, “but add a lot of hard work and a great team and it becomes magic.”  Sugo‘s first nine months were difficult, but the concept became established and profitable. Castellucci began planning his next concept. In September 2009, the Iberian Pig opened.  The transition from restaurant operator to owner of a restaurant company required changing his responsibilities and creating a support team. Family members along with management and key staff helped him develop his winning strategy, operate efficiently, and grow successfully.  By 2014, he added the concepts Double Zero, Cooks & Soldiers, Basque, and Mujo to the Castellucci family of restaurants. In this episode, Castellucci explains how his small support team is critical to the creation and management of the company’s multiple concepts. “I prefer a horizontal structure and engagement from my operating partners in the field,” says Castellucci, adding “we include management in decisions and provide an incentive bonus program meant to share the wealth.” Castellucci Hospitality Group currently operates seven concepts in Atlanta and Nashville, with additional units being developed in Florida and North Carolina. “My role is to balance exploitation, the duplication of existing brands, with exploration, the creation of new concepts,” says Castellucci. “I try to choose the one best thing I think we can do each year."