What does it take to launch and scale a thriving restaurant business? In this episode, the Lords dig into the real-world challenges, hidden costs, and strategic thinking behind building a successful food and beverage concept. Whether you’re dreaming of opening your first café or scaling your third location, this conversation covers what it really takes—from startup costs and SBA funding to operations, brand building, and long-term growth.

📌 Timestamps:
00:00 – Intro: Restaurant business isn’t for the faint of heart  
01:15 – Shane’s restaurant background and hard lessons  
04:22 – Startup costs: what most people underestimate  
07:35 – SBA loan structure for food and beverage concepts  
10:42 – Brand, vibe, and concept: the recipe for traction  
14:05 – Lease terms, equipment, and location considerations  
17:12 – Hiring and staffing in a high-turnover industry  
20:40 – The systems behind successful operations  
24:30 – Passion vs. profit: which comes first?  
28:02 – Real challenges: debt, seasonality, and cash flow  
31:44 – Advice to new operators looking to launch  
35:10 – Wrapping up: where great restaurant owners focus

Questions or feedback? We'd love to hear from you.