How she juggles it all:
“You know how your phone can have different apps open [in the background], but it only uses the memory of the app that’s open? It's kinda like that. When I am working on one of the brands, I don't block the others out, but I direct my focus so I can concentrate and better use my time and energy and also not get overwhelmed.”
Why you need an A+ team:
“I really rely heavily on my management team. Finding those people is hard, but when you find them, you have to incentivize them. And you need a good book keeper! I have the same book keeper for all the businesses. He is like family almost, at this point.”
How making mistakes along the way is the best way to learn:
“I love risks. I get myself into trouble sometimes, and I just want to jump into everything. I always see the upside, and I don't really evaluate the risk properly, and you kinda need that if you are going to get into the restaurant business. People say one of the worst investments is in a restaurant because the failure rate is so high.
“When we opened the Mexican restaurant, we really didn't know what we were getting into. We kept saying if we had known, maybe we wouldn't have taken the space. But we managed to triumph in the end, and because I went through all that, I really evaluate a space before I take it now. I have an expert take a look at it and do all the research. Those learning experiences are really good.”