How to Start a Restaurant in Todays Environment | Steele Platt Interview

In this Episode hosts Elizabeth Lyn Vargas and Andrew Vargas interview Steele Platt, the founder of Yard House restaurants. Steele shares his entrepreneurial journey, emphasizing the importance of self-belief, resilience, and the willingness to take risks. Starting from humble beginnings, Platt entered the hospitality industry after inheriting a modest sum from his father, leveraging this to build a successful career that included owning multiple establishments in Denver during the 1980s. Despite facing setbacks, including bankruptcy, Platt's determination led him to open Yard House, which became a highly successful chain. He stresses the value of hard work, customer service experience, and learning from failures. Steele also touches on the importance of retraining staff to meet specific business standards and advises young entrepreneurs to seize opportunities and remain adaptable. The episode not only highlights Steele's success story but also offers insights into the mindset and strategies that can help aspiring entrepreneurs navigate their paths. Topics: 1. How to start a restaurant in todays environment - Beer Money 2. How to get up once you have fallen down (bounce) 3. The current state of the CA restaurant economy 4. Navigating the restaurant jungle 5. Hitting rock bottom but having the strength to get back up 6. After success what do you do now? 7. Estate purchasing POWER 8. How to maintain your wealth after success 9. How to set a "silver spoon" child up for success 🟥 SUBSCRIBE: https://shorturl.at/rLSX9