Sebastian Stahl, CEO and Founder of Breadth Marketing, shares his journey in the restaurant industry. He started developing a taste for the business in college and opened his first restaurant in Guatemala City in 2005. After facing challenges and learning valuable lessons, he opened a full-service restaurant in Miami's Wynwood area. However, due to various factors, he had to find a partner or sell the restaurant. He connected with a chef who was looking for a larger space and they made a deal within three months. The new concept, a mix of fast-casual and full-service, became successful and is still thriving today.

Sebastian Stahl also shares his journey from running multiple restaurant concepts to starting a restaurant marketing agency. He emphasizes the importance of strategy and building a database for effective marketing. Sebastian also discusses the need for restaurants to invest in technology to streamline operations and control costs. He advises restaurateurs to focus on building a sustainable brand by investing in processes and systems from the beginning. Sebastian highlights the value of branding and long-term planning for restaurant success.

• Starting a restaurant requires a deep understanding of operations, marketing, and finances.
• The restaurant industry is challenging, with many factors that need to align for success.
• Opening a restaurant in different locations, such as Latin America and the US, comes with unique challenges and costs.
• Partnering with the right people and learning from experienced professionals can greatly contribute to the success of a restaurant.
• Flexibility, adaptability, and a willingness to learn are essential qualities for restaurant owners and operators. Invest in strategy and build a database for effective marketing
• Utilize technology to streamline operations and control costs
• Focus on building a sustainable brand by investing in processes and systems
• Prioritize branding and long-term planning for restaurant success

00:00 Introduction and Backstory 04:03 Dealing with Unexpected Challenges 08:38 Sebastian's Experience and Transition to Restaurant Industry 15:25 Takes on the Pros and Cons of Fast Casual vs FSR 17:30 How Breadth started 23:19 Challenges in Restaurant Marketing 28:41 Early Days of Breadth Marketing 29:55 Strategic Planning and Social Media Management 34:50 Ideal Customers for Breadth Marketing 36:54 Recent Wins in Restaurant Marketing 39:39 Tips for Building a Sustainable Brand 43:03 Emerging Tech and Innovations 45:04 Advice to fellow Entrepreneur 47:48 What's Next for Breadth Marketing 48:58 Where to Find Breadth Marketing and the Book