There’s a reason so many people dream of opening a restaurant. Food feels personal. Feeding people feels meaningful. And if you’ve ever worked in a great kitchen, you know the rush of it. The energy, the noise, the late nights that turn into early mornings. But there’s another side to the restaurant business that most folks never see, and it’s not as romantic.
In this episode, I talk with Kasey Anton, former restaurateur and author of Profit First for Restaurants. Kasey spent years inside kitchens before realizing the thing that saves restaurants isn’t talent or passion. It’s understanding the numbers.
We talk about:
- Why restaurants with full dining rooms still lose money
- The emotional toll of holding onto a restaurant that can’t support itself
- What The Bear gets right about the stress behind the pass
- How to tell if your dream restaurant idea is actually financially viable
- And how to build a business that supports your life instead of swallowing it
This conversation isn’t about killing the dream. It’s about protecting it. If you love food, restaurants, or The Bear, or if you’ve ever whispered “maybe one day I’ll open a place,” this one is for you.
If this episode hits home, share it with someone who loves food as much as you do. And follow the show so you never miss the next conversation.
Follow Kasey Anton and Spark Business Consulting
Website: https://sparkbusinessconsulting.com/
Instagram: @thekaseyanton / @sparkbusinessconsulting
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