Quesadilla Gorilla
What happens when a chef treats a tortilla like a canvas and a restaurant like a community lab? Miguel Reyes, cofounder of Quesadilla Gorilla, shares how a tiny Fresno storefront grew into a franchise-ready brand rooted in scratch cooking, playful specials, and authentic connection. We unpack the systems behind consistent quality, the menu philosophy that balances tradition with experimentation, and the real estate strategy that favors grocery-anchored centers over drive-thrus. If you're curious
The Acres
Brian sits down with Todd Gailor, the visionary co-founder of this one-of-a-kind destination that’s transforming Cincinnati’s Mill Creek. From golf and gourmet bites to a thriving sense of community, The Acres is redefining what it means to bring people together.
L&L Hawaiian Barbecue
Eddie Flores Jr.'s story is a testament to the power of hard work, determination, and embracing cultural heritage in business. As the founder of L&L Hawaiian Barbecue, Eddie has built a restaurant empire that has successfully brought the unique flavors of Hawaii to communities across the United States, creating a culinary bridge between island traditions and mainland appetites.
Mazunte
Join Brian Sheehan as he sits down with Josh Wamsley, Founder of Mazunte. Mazunte stands out with its philosophy of being creatively inspired by Mexico while honoring culinary traditions. Josh's story offers valuable insights into strategic location planning, the importance of cultural representation, and the realities of entrepreneurship.
