Podcast>Episode 24
No Investors, No Kitchen, No Problem: How Le Great Outdoor Built a Restaurant on Its Own Terms
Sep 2 · Tipped Off
Save on SpotifyNo Investors, No Kitchen, No Problem: How Le Great Outdoor Built a Restaurant on Its Own Terms
Sep 2 · Tipped Off
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Kirk Grogan
Host
Chef Rudy
Guest
On this episode of Tipped Off, Kirk Grogan sits down with Quinci Land, General Manager, and Rodolphe Beuve, Chef of Le Great Outdoor, for a conversation about building a restaurant differently.
They share the story of how Le Great Outdoor started during the pandemic with a barbecue, a friend’s unused coffee shop space, and just $2,000, and how they grew it into a thriving restaurant without investors. They also discuss why taking care of their team is at the center of their business, how employees helped shape their tip structure, and why they intentionally keep their technology and operations simple.
From choosing independence over outside funding to staying true to their identity instead of following industry trends, Quinci and Rodolphe offer a unique perspective on what it takes to build a restaurant around great food, genuine hospitality, and the people who make it all happen.
They also talk about the future of hospitality, the rising challenges of rent and costs, and why keeping humans at the center of the restaurant experience may be the industry’s biggest opportunity.
Learn more about Le Great Outdoors: https://www.legreatoutdoor.com/
