Bringing home the bacon: The ultimate guide to mixing retail into your restaurant business with Bill-E Stitt

In our debut episode of Science of Service we dive into the story of William ‘Bill-E’ Stitt and his journey from the corporate restaurant world to running a burgeoning bacon empire in Fairhope, Alabama. Billy shares his vision for the Bill-Es brand and discusses the challenges and triumphs of expanding his restaurant business into retail. Learn about the importance of quality, strategic partnerships, and effective processes in scaling a hospitality business into retail. If you're dreaming of growing your restaurant brand but feel stuck, Bill-Es got plenty of inspiration, plenty of bacon and some practical advice to help you navigate the complex world of retail expansion while maintaining excellence in hospitality.00:00 Introduction06:36 Bacon: The Heart and Soul of Bill-E's10:04 The Journey to Retail Success17:31 Scaling the Brand32:08 Bill-E's Future Plans34:44 Conclusion and Final ThoughtsBill-E’s websiteTry some of Bill-E’s baconScience of Service blog