How To Make a Food Product To Sell with The Charley St. Founders

<p><b>My amazing team! I am so excited to finally bring you the Charley St founder trio! Should we get that embroidered on some shirts? After over 100 episodes, the time has finally arrived to share the story of Charley St. - our struggles, victories, mistakes, key takeaways, and more - with all of you. On today’s episode, </b><a href='https://www.instagram.com/kieren_dwyer/'><b>Kieren</b></a><b>, </b><a href='https://www.instagram.com/charleyst/'><b>Kale</b></a><b>, and I recap our lives before Charley St, the process of starting the restaurant, the challenges and victories we have faced thus far, and we specifically highlight how and why we set out to create a </b><a href='https://www.youtube.com/watch?v=3frnUajOcA4&amp;t=13s&amp;ab_channel=DanChurchill'><b>MILLION DOLLAR FOOD PRODUCT</b></a><b>: Charley St’s just-launched plant-based </b><a href='https://charleyst.com/'><b>chorizo</b></a><b> and </b><a href='https://charleyst.com/'><b>bolognese</b></a><b>.  </b></p><p><b>Before you read any further, watch our new YouTube video </b><a href='https://www.youtube.com/watch?v=3frnUajOcA4&amp;t=13s&amp;ab_channel=DanChurchill'><b>HERE</b></a><b> that explains much of the “why” behind this new launch!<br/><br/>In the episode, we specifically we discuss:</b></p><ul><li><b>How to start a restaurant</b><ul><li><b>Our steps to success and the mistakes we made along the way</b></li><li><b>The experience of being a small team, doing everything</b></li></ul></li><li><b>How to build a successful team</b><ul><li><b>You have to be friends, and execute at a high level</b></li></ul></li><li><b>How to address cultural differences in the workplace</b><ul><li><b>Integrating Australian methods into American culture</b></li><li><b>How to adapt </b></li></ul></li><li><b>How to run a restaurant during covid-19</b><ul><li><b>We were the second restaurant in all of NYC to halt all expenses</b></li></ul></li><li><b>How to create a good menu item</b><ul><li><b>The Chorizo was placed on the menu, became wildly popular, and is now our first