8: Cooked with love - Tj & Nelson from Nelson's In The Whit

We sit down with the owners of Nelson’s & The Wit, a beloved local restaurant with deep community ties. We discuss the challenges and rewards of running a business with perishable goods, transitioning from a food truck to a brick-and-mortar store, and the dynamics of working as business partners. The conversation dives into financial decision-making, employee management, and the impact of fostering real connections with customers. Timestamps: • 00:00 – Introduction & mic setup struggles • 01:30 – Meet TJ & Nelson: Owners of Nelson’s & The Wit • 05:00 – Challenges of running a restaurant with perishable inventory • 10:15 – The transition from a food cart to a full restaurant • 16:30 – Running a business as a partnership & dividing responsibilities • 22:50 – The secret ingredient: Cooking with love and community in mind • 30:40 – Lessons learned & things they would change in hindsight • 38:15 – Hiring, firing, and the struggles of managing employees • 46:20 – Taking financial risks & making the leap into entrepreneurship • 54:10 – The importance of location and why they stayed in the Whitaker • 1:00:25 – Trust and management: Keeping the business running smoothly • 1:07:45 – Balancing work and vacations while running a restaurant • 1:14:00 – Final thoughts & reflections on running a successful local business