Today, we're joined by two special guests, Chef David Murphy, and Kayla Abe from Shuggie's Trash Pie + Natural Wine. Kayla Abe is devoted to environmental causes surrounding sustainability, awareness, and implementation, and she's an informed and passionate speaker. Chef David Murphy is a nationally recognized chef and a colorful personality.
David and Kayla have taken to upcycling foods in their San Francisco mission district brick-and-mortar: Shuggie's Trash Pie + Natural Wine, as well as their other business, Ugly Pickle Co. They're here to discuss sustainability and upcycling in the restaurant industry, and we have a ton of fun in the process.
Tune in this week to meet Kayla Abe and David Murphy, mission-driven entrepreneurs from Shuggie's Trash Pie + Natural Wine. They're walking us through their journey of buying a restaurant, the challenges they faced, and how they ultimately created something epic: a restaurant that upcycles food that would otherwise go to waste.
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What You’ll Learn from this Episode:
How Kayla and David first became passionate about sustainability when it comes to food.
Why food is an important environmental lever that can make a real difference.
How Shuggie's Trash Pie and Ugly Pickle Co. are tackling food waste by upcycling food.
The challenges Kayla and David faced in buying and opening their restaurant, including acquiring a liquor license.
David and Kayla's advice around raising funds, acquiring investors, and engaging contractors.
Why David and Kayla went without a broker for their first restaurant, but they will be using a restaurant broker for their next location.
Listen to the Full Episode:
Featured on the Show:
Foodwise (formally CUESA)
Full Episode Transcript:
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