{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Her Seat At The Table","title":"Liz Grandchamp on Building a Consulting Business in Hospitality","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/a3e9822c\"></iframe>","width":"100%","height":180,"duration":3382,"description":"Liz Grandchamp shares how she built Grandchamp Hospitality from pop-ups and catering into a consulting practice shaped by years in restaurants, construction-heavy projects, and a deep network in Raleigh’s food scene. Sara Abernethy and Liz talk through the realities of restaurant openings, the emotional weight of ownership, and why flexibility, boundaries, and community matter as much as culinary talent.In this episode:\n \n‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️\n\nLiz explains how her career moved from restaurant work to catering, then into consulting, with a focus on openings, operations, and construction management.\nShe breaks down why she sees herself as part coach, part realist, part dream architect when helping clients bring ideas to life.\nShe talks about how Glass House Kitchen helped define her niche in construction management, especially translating plans into real-world restaurant function.\nShe shares why she looks for an owner-operator or a clear operational lead before taking on a project.\nSara and Liz discuss how restaurant concepts often evolve after opening and why listening to guests can lead to stronger businesses.\nLiz describes how the pandemic pushed her into porch pickups, meal prep, and eventually a broader hospitality model.\nShe reflects on how relationships, trust, and community became essential to both her business and her growth.\nShe gets honest about money, forecasting, savings, and the realities of leaving a steady paycheck for self-employment.\nThe conversation closes on the idea that people in culinary and hospitality can build their own path rather than follow a fixed career track.\n \nTimestamps: (00:00) Burnout, no calendar flexibility, and needing recovery time (02:50) Introvert or “ambervert” - how seasons and life stage change social energy (03:37) The long-term dream of taking January and July off (04:47) Rainy days, guilt-free reading, and the comfort of...","thumbnail_url":"https://img.transistorcdn.com/6lyeuQ0b2fb_iJpBoCFpZfv6vFIDvGl1c3g49jBbRQ8/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yZDAx/YzhmZjZhYzQ3NWRk/ZDUxNTE1MTUwM2Y1/NWVkNC5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}