Ep 33 - Your Hobby Is Not A Business: Hard Truths About Serving The Food Industry - The Reality of Vendors
Explicit content warning
04/18/25 • 26 min
The brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs.
• Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen
• Small food businesses frequently underestimate the relentless schedule and consistency demanded by restaurants
• Chefs operate in an "I need it now" mentality because their business demands immediate solutions
• Most small artisan vendors don't survive beyond 1-2 years due to burnout and lack of systems
• Successful food businesses require both love of the craft and understanding of business fundamentals
• The restaurant industry timeline typically sees profitability around year 5 if you survive the early struggles
• There are no shortcuts to success - you cannot skip the process of building a sustainable business
• Small vendors need ironclad contracts, business plans, and to keep their day jobs while building
Don't be mad at chefs when they move on because you're inconsistent. Don't play the victim card when you're a business that delivers. If you think you're a delivery business, get your deliverables to the door. If not, get out of here.
Welcome to the show! Burnt Hands Perspective
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
The brutal reality of restaurant industry demands and the challenges faced by small artisan vendors trying to break into the market create a perfect storm of failed businesses and frustrated chefs.
• Micro vendors like microgreen farmers, artisan bakers, and hot sauce makers often start with passion but lack business acumen
• Small food businesses frequently underestimate the relentless schedule and consistency demanded by restaurants
• Chefs operate in an "I need it now" mentality because their business demands immediate solutions
• Most small artisan vendors don't survive beyond 1-2 years due to burnout and lack of systems
• Successful food businesses require both love of the craft and understanding of business fundamentals
• The restaurant industry timeline typically sees profitability around year 5 if you survive the early struggles
• There are no shortcuts to success - you cannot skip the process of building a sustainable business
• Small vendors need ironclad contracts, business plans, and to keep their day jobs while building
Don't be mad at chefs when they move on because you're inconsistent. Don't play the victim card when you're a business that delivers. If you think you're a delivery business, get your deliverables to the door. If not, get out of here.
Welcome to the show! Burnt Hands Perspective
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Previous Episode
Ep 32 - From London to Virginia Beach: Chef Alvin's Culinary Journey and Owning A Restaurant
Chef Alvin Williams shares his journey from classically-trained chef in England to celebrating 25 years at Cobalt Grille in Virginia Beach. We explore the evolution of restaurants, kitchen culture, and the fundamental differences between European and American culinary traditions.
• Training under elite French, Danish, German, and Belgian chefs in London where 18-hour workdays were standard
• Working in kitchens with fully-equipped showers because chefs lived so far from the restaurants
• Transitioning from formal French cooking to a more accessible menu that Virginia Beach diners embraced
• Creating menu staples like scallops Rockefeller and beef Wellington that have survived 25 years
• Dealing with skyrocketing ingredient costs – scallops have more than doubled in price
• Handling no-shows and last-minute cancellations that devastate restaurant economics
• Addressing both constructive criticism and unfair reviews without losing focus on loyal customers
• Adapting without compromising quality or culinary integrity
Join us at Cobalt Grille for Burger Night on Tuesdays or visit CobaltGrille.com to see what Chef Alvin has been perfecting for the past 25 years.
Welcome to the show! Burnt Hands Perspective
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Next Episode
Ep 34 - A Culinary Critic's Journey Through 30 Years of Food Writing - The evolution of food writers
Ever wondered what it's really like to be a professional food critic? Lifting the veil on three decades of culinary journalism, this episode features an awesome conversation with Jolene Ketzenberger, Indianapolis's preeminent food writer whose career spans the transformation from traditional print reviews to today's digital landscape.
Ketzenberger takes us behind the scenes of old-school restaurant criticism—where critics visited establishments multiple times under pseudonyms, tested restroom cleanliness with strategically placed paperclips, and scrutinized every aspect of the dining experience. Her stories reveal how thoroughly critics once evaluated restaurants before social media transformed food writing forever.
We dive deep into the cyclical nature of dining trends, particularly examining the decade-long shift away from white tablecloths toward casual dining environments. "I do think that we are going to see a swing back toward more acceptance of fine dining," Ketzenberger predicts, "and I do think the tablecloths are coming back."
We also explores how COVID-19 reshaped the culinary landscape, forcing innovation while devastating countless establishments. Ketzenberger shares her experience launching a restaurant accelerator mere weeks before pandemic shutdowns.
For food enthusiasts, aspiring critics, and industry professionals alike, this episode offers invaluable perspective on the ever-evolving relationship between restaurants and those who write about them. Whether you're curious about regional Midwestern cuisine, the future of fine dining, or what really happens when a critic sits down at your table, you'll find yourself captivated by this insider's tour through the fascinating world of food criticism.
Follow Jolene Ketzenberger on social media and learn more about Culinary Crossroads to discover Indiana's vibrant food scene:
https://www.instagram.com/jolene.ketzenberger/
https://www.instagram.com/culinarycrossroadsin/
Welcome to the show! Burnt Hands Perspective
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
[email protected]
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
Burnt Hands Perspective - Ep 33 - Your Hobby Is Not A Business: Hard Truths About Serving The Food Industry - The Reality of Vendors
Transcript
This episode is brought to you by Pale Horse Coffee , powered and fueled from a veteran-owned company right here in Hampton Roads , Virginia , fueling the community .
Speaker 2And we want to take time to thank them for sponsoring the podcast and being a part of our restaurant community and always taking care of us as we would take care of them
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