Radio Cherry Bombe
Saltie Girl’s Kathy Sidell Has Some Advice For Future Restaurateurs
Feb 19, 2024
Kathy Sidell, the restaurateur behind Saltie Girl, talks about her switch from film to restaurants, her advice for aspiring restaurateurs, and lessons learned from her father. She discusses the journey and success of Saltie Girl, including the evolution of tinned fish from skepticism to a popular menu item. Kathy also shares insights on strategic restaurant openings in Los Angeles and London, reflecting on challenges and growth in different markets.
36:10
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Quick takeaways
- Embrace adaptability in the face of challenges, select locations wisely, and prioritize exceptional customer service.
- Prioritize mental and physical well-being, practice mindfulness in food choices, and celebrate personal growth and small victories.
Deep dives
The Salty Girl Concept: A Unique Approach to Seafood
Kathy Seidel, the founder of Salty Girl restaurants, shares how her concept of celebrating seafood with a special emphasis on tinned fish came about. Inspired by a trip to Barcelona, Seidel discovered the idea of serving beautifully executed cold food, particularly tinned fish, in a space that couldn't accommodate a hood. Despite initial skepticism, customers embraced the concept, connecting with the nostalgia of tinned fish and realizing its potential for daily enjoyment. Today, Salty Girl offers a wide selection of fish options, both tinned and fresh, accompanied by a curated menu and a focus on exceptional presentation.
