The Real Costs of Running a Restaurant: Chef Anthony Scolaro’s Journey (Part 2)

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Opening a restaurant is a dream for many, but few realize the relentless risk, sacrifice, and strategy it demands. Chef Anthony Scolaro has done it not once, but twice. In part two, Anthony returns to share the raw truths of restaurant ownership, from managing razor-thin margins to making decisions that impact not only your bottom line but your team’s livelihood.

This episode dives into the real math behind running a successful restaurant: capital investment, shifting supply costs, labor challenges, and adapting to sudden economic turns like tariffs and inflation.

Here’s some of what we discuss in this episode:

🛠️ How Chef Anthony found funding without the SBA

🧠 The emotional cost of small business ownership

🔁 Adapting fast when the market flips overnight

💬 The pressure of leading a team when times get tough

Check out Chef Anthony Scolaro’s two restaurants:

https://thevuewads.com/

https://111bistro.com/

Connect with Chef Scolaro: https://www.instagram.com/chef_scolaro/

For more, visit us online: https://baschrock-fg.com/

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