“It takes more than your in-house team to be successful. We love that everyone who works with us is really part of the business.”
Jaime offers advice to other entrepreneurs considering opening a bar or restaurant: “You need patience and persistence. We spoke to other bar and restaurant owners as we were starting out. They all gave great advice. Our biggest takeaway was that you should expect it to take twice as long and cost twice as much as you originally thought—and they were right—so plan accordingly.”
“When we found the location, we knew we had to jump on this perfect opportunity to expand the business. We couldn’t have done it without the second loan from Main Street Launch,” says Lancy. “The loan allowed us to revamp the new place, set aside money we’d need to grow this new investment, purchase equipment, and help us expand our staff.”
Bernal Cutlery offers several classes that cover breaking down fish and vegetables with Japanese techniques, everyday Western knife skills, and Japanese Whetstone sharpening.
In 2008, Jen Garrido was exclusively working as a fine artist in several galleries. When the recession hit, everything stopped. Jen has always been business-driven and created work for herself, so she got creative about other ways to use her experience as an artist to make money.
Emmy’s Spaghetti Shack, located on 3230 Mission Street in San Francisco, is the culmination of Emily Kaplan’s life-long career working in the restaurant business and was almost a lost dream.
“We’re a place where people can feel at home while making a living,” says Autumn.
The bars were made with wholesome ingredients and designed to give a burst of energy, and people thought they were awesome.
In the fall of 2012, Max Gunawan conceived a design for a light that allows people to have beautiful lighting—anywhere.
After twenty years in the jewelry business Shawn Higgins was questioning whether he wanted to stay in an industry that can be harmful to people and the environment.