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 ...
How Brooks Bassler created Tex-Orleans Cuisine and grew BB’s Tex-Orleans to 13 locations
The Bottom Line- Real Stories Behind Restaurants
43 minutes
3 months ago
How Brooks Bassler created Tex-Orleans Cuisine and grew BB’s Tex-Orleans to 13 locations
Send us a text In this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu, just a drive to build something unique for late-night Cajun-style dining with a Texas twist. Brooks shares the early days of risking it all, ope...
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 ...
