From pop-up to permanent restaurant: the business path.
What does it take to turn a food concept into a thriving business? Join moderator Chef Ashley Jonique of Let That Girl Cook for an insightful conversation with culinary entrepreneurs who have successfully navigated the journey from pop-ups, food stalls, and passion projects to brick-and-mortar success. Featuring Holmes, Broussard, Derry, and Mychel "Snoop" Dillard of Dillard Hospitality, this panel will explore the realities of building a food business, securing funding, developing a loyal customer base, and creating a brand that stands the test of time.
Beyond opening the doors, the conversation will dive into the challenges and opportunities of growth and scaling—from expanding operations and managing teams to maintaining quality, culture, and profitability while meeting increasing demand. Whether you're an aspiring restaurateur, food entrepreneur, or simply curious about the business behind your favorite dining destinations, this session offers practical advice, candid lessons learned, and inspiration from leaders who transformed their culinary vision into sustainable, growing enterprises.
