{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/67bde1122dbc20e82c437cd2/68207560365a6906d3f93279?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"How To  Become A... Restaurant Founder","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/67bde1122dbc20e82c437cd2/1747648176134-5a2329b1-e8f1-4b51-b902-ea4e98428ebb.jpeg?height=200","description":"<p>What does it really take to build a restaurant from scratch; with just £10,000, no business plan, and a lot of belief?</p><p><br></p><p>In this episode of <em>How To Become A…</em>, Grace sits down with Tas and Alex, founders of <strong>Brother Marcus</strong>, to unpack their journey from actors, photographers, and street food workers to multi-site restaurant founders.</p><p><br></p><p>They share the full story - the scrappy beginnings in Balham, building furniture in a garden, forgetting birthdays, learning cash flow the hard way, surviving COVID with a fried chicken dark kitchen, scaling too fast, nearly losing control, and rebuilding stronger.</p><p><br></p><p>This conversation covers:</p><ul><li>Starting a restaurant with limited capital</li><li>Moving from creative careers into entrepreneurship</li><li>Scaling from 1 site to 6</li><li>Hospitality vs growth (and why they can be enemies)</li><li>Hiring, retention, and building a team culture</li><li>Cash flow realities in hospitality</li><li>Surviving COVID as a restaurant brand</li><li>When to bring in advisors</li><li>The mindset of a founder</li></ul><p><br></p><p>If you’ve ever wondered, <em>“How did they even begin?”</em> - this is the episode.</p><p>Because behind every successful restaurant is a story of risk, resilience, and relentless belief.</p><p><br></p><p>Tas Gaitanos &amp; Alex Large</p><p>@brothermarcus_</p>","author_name":"Grace Stevens"}