FACE FOUNDRIÉ
A facial can be fast, luxurious, and accessible- and still scale nationwide. We sit down with FACE FOUNDRIÉ founder Michele Henry to unpack how an open-air, under-an-hour service became a franchisable engine powered by walk-ins, memberships, and a meticulously designed client journey. From the first location next to a Starbucks to a flagship on Austin’s South Congress, Michele explains why patience in Class A real estate and the right co-tenants can change a brand’s trajectory.
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.
