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Nick Tappan - No college? No problem. PAPAS AND POLLO restaurant transforms into a seven figure thriving success
Manage episode 398368706 series 3545847
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Nick chose life experience and industry exposure over a formal higher education and learned how to manage and run a restaurant. Then, in 2011, a longtime-local "Seb-Mex" eatery Papas and Pollo was threatening closure in Sebastopol, California. Nick saw the potential to bring back a community restaurant, negotiated seller financing for three years, and turned the restaurant into a thriving community hub that supports his family's binational lifestyle.
Listen along to his incredible story and how he proves that a formal higher education is not always the best way to learn.
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Website: https://www.annemcginty.com/
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Chapters
1. Creating a kid-friendly community hub (00:00:00)
2. Expanding and improving the restaurant (00:09:14)
3. Efficient operations and Communication (00:15:31)
4. Menu development and pricing (00:22:07)
5. Building community and giving back (00:24:26)
6. Profit margin and reducing waste (00:25:52)
7. Challenges and guarding the business (00:28:44)
8. Work-life balance and personal growth (00:31:09)
9. Pride in the community and personal achievements (00:35:30)
10. Key Takeaways (00:39:28)
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