Ask just about anybody who has ever opened a restaurant and they will tell you that running such a business is about far more than putting on a chef’s hat and whipping up a delicious meal.
In fact, that’s not even the only hat you will be required to wear, figuratively speaking. You’ll also need to know about staffing, budgeting, payroll, state and local taxes, permits, Health Department regulations, and inventory. And that latter item isn’t just about making sure you have enough fresh fish or produce on hand; it’s also about knowing how to store it.
Then there are the marketing and branding issues. What will your signage and menus look like? If you plan to serve alcohol, the rules and regulations get even more complicated.
Michael Robinson, co-founder of Brewhaus on the North Shore and former chief operating officer at Chattanooga Whiskey, and Mia Littlejohn, a culinary consultant and strategist, have worked for two years with local nonprofit business accelerator CO.LAB on their Consumer Goods Accelerator. The 12-week program helps early-stage consumer goods companies grow and scale their businesses.
The two will continue to partner with CO.LAB, which operates out of the Edney Innovation Center. Beginning in March, they will move, and greatly expand, their operation to Proof which will be at 422 E. M.L. King Blvd., in the space formerly occupied by Two Sons Kitchen and Douglas Heights Bakery.