This week we’re flipping the script.
Guest host Sam Oches, Editorial Director of Informa’s Restaurant & Food Group, interviews Bryan about his journey to start and grow Kitava.
Sam and Bryan discuss Kitava’s origin story, including the path from pop-ups and farmers markets to opening a brick-and-mortar location inside an old McDonald’s.
Other topics covered include:
- How Bryan merged his business with his eventual co-founder’s to form Kitava
- The process of coming up with a name and brand that would resonate with consumers
- Adjustments Kitava made in the early days after opening
- How Covid changed Kitava
- The most significant lessons learned since starting Kitava
and much more.
Please enjoy this special episode of My First Restaurant!
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Where to find Sam Oches’ work:
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Where to find Sam:
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Where to find Bryan:
- Website: https://www.myfirstrestaurant.com/
- LinkedIn: https://www.linkedin.com/in/bryan-tublin-03548910/
- Twitter: @btublin
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Where to find Kitava:
- Website: https://www.kitava.com/
- Instagram: @kitavakitchen
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Referenced:
- Nation’s Restaurant News
- Take Away Podcast
- Extra Serving Podcast
- Restaurant Success by the Numbers
- Boss Life
- The E-Myth Revisited
- Homebase
- ReviewPush
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In this episode, we cover:
- (02:25) What Bryan’s life was like before Kitava
- (04:27) The spark to take action and create a restaurant business
- (06:53) How Bryan went from pop-up to brick-and-mortar
- (10:49) Joining forces with Jeff Nobbs and making a partnership work
- (12:30) Coming up with a name and building a brand that would resonate with consumers
- (15:22) Opening in an old McDonald’s storefront
- (23:57) The initial response from consumers after opening, and adjustments the team made
- (28:39) How Covid changed Kitava
- (32:32) Scaling to a second location and beyond
- (35:22) The most significant lessons Bryan’s learned through starting Kitava
- (37:29) On The Fly Segment
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