{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Moneywise","title":"40 Restaurants in 5 Years: The Blueprint Behind a $100M Sushi Empire","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/83b39ad1\"></iframe>","width":"100%","height":180,"duration":2065,"description":"Stop making million-dollar decisions alone. Hampton gives you a personal board of eight vetted founders in your city who meet monthly to tackle your hardest problems. Find your group: joinhampton.com\n\nMost founders start their restaurants in the red. Guy Allen did the opposite, turning a 12-seat sushi bar into a $3M business with lines out the door and plans for a $50M exit. He’s the founder proving restaurants can scale – if you treat them like startups.\nHere’s what we talk about:\nLeaving real estate tech after a decade to start over in food\nTurning a sushi photography hobby into a six-figure uni import business\nWhy importing sea urchin taught him everything about supply chains\nHow Sendo became one of NYC’s busiest sushi spots – with zero marketing spend\nThe “three ingredients” behind every successful restaurant: food, location, brand\nWhy most chefs fail at business, and why one restaurant alone is a bad bet\nThe real margins of restaurants (and what “good” actually looks like)\nHow restaurant investing and profit-sharing actually work\nThe surprising scalability of sushi, and how he plans to reach 40 locations\nBuilding publicly in an industry famous for secrecy\nCool Links:\nHampton https://www.joinhampton.com/\nLower Street https://www.lowerstreet.co/\nSendo https://www.sendo.nyc/ \nSponsors:\nGet your app built at https://zeroqode.com/?ref=moneywise\nBuild web apps quickly with https://bubble.io/\nAchieve your dream body with https://www.dailybodycoach.com/moneywise\nProtect your upside and get your time back at https://www.cressetcapital.com/moneywise\n\nChapters:\n00:00 - The Harsh Reality of Restaurant Ownership\n00:43 - The Sushi Business Model and Guy’s Background\n01:35 - Guy’s Pivot from Real Estate Tech to Sushi\n02:56 - From Sushi Hobby to Social Media Platform\n05:44 - Importing Uni: Economics and Challenges\n10:11 - Sushi Quality, Branding, and Market Positioning\n13:22 - Why Premium Sushi Doesn’t Scale\n14:47 - Transition from Importing to Restaurant Ownership\n16:51 -...","thumbnail_url":"https://img.transistorcdn.com/vCvB-0dtzg339Iof9Uhri-E5Cu1YvE_goNcKch75CeI/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS83ZTZj/OWRiMTI3NjI1YWUy/MWY4ZWJkOTU2YzFl/NzE0Mi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}