How I Built My Small Business Naomi Crawford - LUNCHETTE'S Secrets to a Sustainable Food Biz
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Aug 20, 2024 Naomi Crawford, the founder and CEO of Lunchette, shares her journey in creating a sustainable restaurant in Petaluma, California. She discusses the challenges of launching a grab-and-go model and maintaining family balance. Naomi dives into implementing effective zero-waste policies and the importance of local sourcing. She also reflects on personal growth, vulnerability in entrepreneurship, and how aligning business practices with community values can drive success. Her insights illuminate how doing good can benefit both the environment and the bottom line.
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Lunchette's Origin
- Naomi Crawford's friend, who owned a small space, suggested she take it over.
- Four months later, Crawford opened Lunchette in the 800-square-foot space.
Why Grab-and-Go?
- Crawford and her partner already had a wood-fired pizza business, Pizza Politana.
- They chose a grab-and-go model for Lunchette to avoid the complexities of managing service staff.
Childcare Challenges
- Balancing childcare for two children with a new business was a challenge.
- Overstaffing became necessary, increasing labor costs significantly.