5 Entrepreneurs Who Started With Little Capital & Scaled To Great Heights

5 Entrepreneurs Who Started With Little Capital & Scaled To Great Heights

There’s one thing every aspiring entrepreneur wants to get their hands on, money!
Lots and lots of money!
The thought is often, “If I just had the funding I would launch my restaurant, food truck, café, diner, product line, etc.”
So they wait…and wait…and wait…
And days turn into weeks, months, and years while they work aimlessly.
What I’ve realized more and more by interviewing highly successful culinary entrepreneurs is that many start small, learn to manage themselves and their businesses, and then scale to great heights.
Ultimately, money isn’t the silver bullet. Often it’s resourcefulness, creativity, or even sweat equity.
Let’s take a look at 5 entrepreneurs who started small and grew to incredible heights.

Inventory Best Practices That Improve Your Bottom Line (And One Killer Resource)

Inventory Best Practices That Improve Your Bottom Line (And One Killer Resource)

Time to take inventory? UGH. Don’t worry, that’s a common emotion for chefs and restaurant owners when it comes to this back-of-house task. It’s time-consuming, it’s manual, and it’s just not what you want to be doing right now. As an owner, you know taking inventory is important, but admit it – you often delay it, phone it in, or punt it to other staff members. As a chef, if you’re tasked with inventory, often the result is a best guess. You’ve got a kitchen to run and dinner to prep… the last thing you want to do is take a count and look up last invoice prices.

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