Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
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Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
From a $10k Loan to a Michelin Star: The Unstoppable Grit of Fred Castellucci
The Bottom Line- Real Stories Behind Restaurants
34 minutes
3 months ago
From a $10k Loan to a Michelin Star: The Unstoppable Grit of Fred Castellucci
Send us a text Fred Castellucci, founder of Castellucci Hospitality Group, didn't just build a restaurant business; he built an empire on grit. He started by reviving a failed family restaurant with a $10,000 handshake loan and went on to launch his flagship, The Iberian Pig, with a negative bank account, a stolen budget, and a chaotic opening night where 200 unexpected guests showed up. Years later, he would open the now Michelin-starred Mujo in the middle of a global pandemic. This episode ...
The Bottom Line- Real Stories Behind Restaurants
Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of scaling a restaurant business and discusses the disconnect between what employees need and what managers expect. He also unpacks today’s biggest ...
