I sat down with Mark Janasik, the founder of Southern Grounds, (https://www.southerngrounds.com/franchise) a chef-driven coffee house in Florida. Mark shares how he bootstrapped his business from the ground up, merging high-quality coffee with a sustainable food menu. Despite the challenges, he's built a multi-million dollar coffee-restaurant brand. We discuss starting without investors, maximizing space, and innovative ways to reduce waste in the industry.
Timestamps below. Enjoy!
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01:37 Interview with Mark: Background and Vision
02:23 Creating a Community-Focused Coffee Experience
06:04 Challenges and Successes in the Coffee Business
10:08 Sustainable Practices and Supply Chain Innovations
11:59 Navigating the Economics of Opening a Coffee Shop
16:44 Customer Acquisition and Hospitality Focus
18:40 Random Acts of Kindness
19:03 Restaurant Margins and Costs
20:36 Hiring Talent and Lessons Learned
21:12 Advice for Aspiring Entrepreneurs
24:09 Opportunities in the Restaurant Space
26:35 Sustainable Business Ideas
32:58 Franchising and Expansion Plans
36:20 Conclusion and Contact Information
