He believes the restaurant owner should not be making their own food for customers because they are likely to perform the task poorly.

“If I was alone, I actually probably just have the guy make it cuz we it's a one-man kitchen. We don't have a, you know, and I'm probably I'm more I'm going to make I'm going to make it worse by going back there.”

A restaurant owner should secure at least six months of working capital in the bank before launching to survive the initial gestation period.

“at least have 6 months worth of working capital stored in the bank before you even open for business.”

It is preferable to patronize a restaurant owned by a comedian one genuinely appreciates rather than one owned by Kevin Hart.

“I don't mean to slam another comic, but when it comes to restaurants, I would very happily go to something you suggest to eat as opposed to a Kevin Hart vegan restaurant.”

A hospitality-focused hybrid model that combines high-quality coffee and chef-driven food can succeed by prioritizing the customer experience and community building.

“I wanted a modern coffee house pairing a sustainable Chef driven menu and impeccably grown coffee roasted coffee sourced coffee and I wanted a direct trade with the farmer so the quality of the beans was better”