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A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community.
Sara (00:36)
Today's guest is Liz Grandchamp, the founder of Grandchamp Hospitality Consulting, and I'm so happy to say, my good friend. Liz is originally from the DC area, but she has very deep ties and the personality of somebody who is from New England. She has been in Raleigh for over a decade now. Now, why
Would you hire a hospitality consultant? There are a million different reasons to do it, actually. And I would highly recommend doing it if you are embarking on a phase, a project, a new era of your chapter in food and beverage where you haven't tread before. I describe Liz affectionately as part border collie, part trail guide, part therapist. She has been all of these things to me over the years.
And her special sauce really is helping restaurateurs take their vision and translating it into an actual step-by-step guide to getting the doors open. Liz has decades of experience. She's been to culinary schools, she's worked in restaurants for
God, I don't even want to say how long, probably before it was legal to do so. And not only does she have the work ethic of an ox, but she has one of the biggest hearts I've ever known. So in this chat, what I really want people to take away is how
You can carve a really meaningful business and career as an entrepreneur in this space without being inside four walls of a brick and mortar store. please enjoy my conversation with Liz Grandchamp.
Liz Grandchamp (02:14)
when you have so much build up to the end of
Sara Abernethy (02:14)
when you have so much build up to the end of
240 hours in a month or something, and then you go into like, okay, well, what's my next thing? But also being like, it's okay to read a book at two o'clock in the afternoon, because that normally doesn't, my brain is not okay with that ever. But I was like, I think it's okay right now, because I can't even like, please don't make me leave my house and be super social and nice right now. But don't you think you need like,
Liz Grandchamp (02:18)
know, hours in a month or something. And then you go into like, OK, well, what's my next thing? But also being like, it's OK to like read a book at two o'clock in the afternoon because that normally doesn't my brain like is not OK with that ever. But I was like, I think it's OK right now because I can't even like, please don't make me leave my house and be super social and nice right now. I think I got.
When you have no flexibility in your calendar
Sara Abernethy (02:40)
When you have no flexibility in your calendar,
Liz Grandchamp (02:43)
as.
Sara Abernethy (02:44)
as I mean, this happens in your projects like
Liz Grandchamp (02:44)
I mean, this happens in your projects.
Like, ebb and flow. Right. There's the ebb and flow for
Sara Abernethy (02:46)
Ebb and Flow, right?
Liz Grandchamp (02:48)
sure.
Sara Abernethy (02:49)
And you have no flexibility. You have to recover
Liz Grandchamp (02:49)
And you have no flexibility. You have to recover
Sara Abernethy (02:52)
by
Liz Grandchamp (02:52)
by
Sara Abernethy (02:53)
having all the flexibility
Liz Grandchamp (02:53)
having all the flexibility.
Yeah.
Sara Abernethy (02:55)
for
Liz Grandchamp (02:56)
For a time.
Sara Abernethy (02:56)
a time.
Liz Grandchamp (02:58)
Yeah. And it's scary, but I'm trying to like live it sit with it. Whereas I think me a year ago, I wouldn't have sat with it either. It feels
Sara Abernethy (02:58)
Yeah, and it's scary, but I'm trying to live it sit with it. Whereas I me a year ago, I'm not sat with it either. It feels
Liz Grandchamp (03:04)
very uncomfortable to not be like, the,
Sara Abernethy (03:04)
very uncomfortable to not be like that.
Liz Grandchamp (03:06)
the, the, the, the. I mean, you're a shark.
Sara Abernethy (03:07)
I mean, you're a shark,
Liz Grandchamp (03:08)
You know, like,
Sara Abernethy (03:09)
you know, like
not a shark in a bad way, but a shark of like,
Liz Grandchamp (03:10)
not a shark in a bad way, but a shark of
like...
I like to keep moving. What's the next thing? Where do we move on? Right. part of that is like,
Sara Abernethy (03:14)
like to keep moving. What's the next thing? What's What's next thing? And part of that is
like, I don't know, making sure you have enough in your revenue pipeline
Liz Grandchamp (03:19)
I don't know, making sure you have enough in your revenue pipeline.
Sara Abernethy (03:22)
to sustain yourself. then.
Liz Grandchamp (03:22)
Yeah. Yeah. To sustain yourself. then
I just think that I'm becoming more introverted the older I get. And I can't tell if it's like I.
Sara Abernethy (03:25)
I just think that I'm becoming more introverted the older I get and I can't tell if it's like I
am still recovering after having two small children and this is the hardest time ever ever ever and having little kids or if this is just who I'm becoming.
Liz Grandchamp (03:32)
Still recovering after having two small children and this is the hardest time ever ever ever
Sara Abernethy (03:39)
Am I becoming more of an introvert?
Liz Grandchamp (03:39)
yeah I think well I said that to Sarah Greece the other day and I was like I feel like
I mean I'm I don't know if I'm becoming more of an introvert But she was like no you're not introverted. She was like you're just sitting back
Sara Abernethy (03:49)
sitting back.
Liz Grandchamp (03:49)
more though I'm like I noticed in a lot more settings. I kind of sit and I listen a lot more. I'd like
Sara Abernethy (03:51)
settings I kind of sit and I listen a lot more I
listen other people engage like I want to be there but I'm not as participatory as I always used to be and and not a bad thing but I was like maybe this is growth or maybe it's just like I think it's growth
Liz Grandchamp (03:55)
listen to other people engage. Like I wanna be there, but I'm not as participatory as I always used to be. And not in a bad thing, but I was like, maybe this is growth or maybe it's just like, I've tapped out on how much
I can add and I just wanna take all I can in kind of thing.
Sara Abernethy (04:10)
take all I can in kind of thing. I think it's growth.
Liz Grandchamp (04:13)
Yeah, that's like a sign of... She was like, no, no, no, you're not introverted.
Sara Abernethy (04:13)
That's like a sign of maturity.
Liz Grandchamp (04:17)
I was like, okay. She was like, I think you're taking, you're just taking more in. I was like, okay.
I mean, I think I'll always be an extrovert first.
Sara Abernethy (04:26)
be an extrovert first
but isn't it a spectrum where you can sort of
Liz Grandchamp (04:28)
Yeah, did it a spectrum where you can sort of... They said there was like that new word, some other
word they came up with that's like an extrovert that has introverted tendencies or some shit. I was like, well, what does that mean? I don't know. Who knows?
Sara Abernethy (04:41)
Oh Ambervert
Liz Grandchamp (04:41)
Yeah.
That's it. That's it. Yeah. Yeah. Yeah. Yeah. Yeah. That's kind of it.
Sara Abernethy (04:41)
that's it that's right where you yeah I think that's that's me I'm
Liz Grandchamp (04:46)
I'm just surprised.
Sara Abernethy (04:46)
just surprised
I think it also depends on the seasons. Like where you are in your life and then also the physical seasons. Like when it's spring, I am social, I am out, I wanna see everybody. wanna be It's also your birthday. Yeah, yeah, yeah. But it's like warmth and I mean, I'm like, for someone that grew up with family in New England and spending every holiday up there,
Liz Grandchamp (04:47)
think it also depends on the seasons, like where you are in your life. And then also the physical seasons. Like when it's spring, I am social. I am out. I to see everybody. I want to be outside as much as can. Yeah. Yeah. Yeah. But it's like warmth. I mean, I'm like for someone that grew up with family in New England and spending every holiday up there,
like
Uh-uh. I don't like the cold. I don't want to leave my house. I don't like that at five o'clock. It's like I kind of burrow down pretty hard. So when spring comes I'm like, yes, let me go outside. am. Unless work is like, you know, bringing me out the door, but.
Sara Abernethy (05:13)
So when spring comes, I'm like, yes. You're a professional hibernator. I am. But it's more like, you know, bringing me out the door.
But
I do believe there is a future
Liz Grandchamp (05:20)
I do believe there is a future.
Sara Abernethy (05:23)
landscape where I want to take all of January off.
Liz Grandchamp (05:23)
where I want to take all of January off.
That was when I opened, when I started the business. And July. Haven't you said that Yeah, the goal was to be able to take January and July off every year. Every year. But, and that was more like when I was catering
Sara Abernethy (05:28)
That was when I opened when I started and July. You haven't you said that before? goal was to be able to take January and July off every year. Every year. But and that was more like when I was catering.
Liz Grandchamp (05:39)
full time too, I'd be like, no catering clients, but working on a project, I'm not gonna say to my clients, like, oh cool, you opened February 1st, I'm gone for a month, you can't do that. So it is, it very, yeah, but if that's okay that,
Sara Abernethy (05:51)
I tried to
Liz Grandchamp (05:52)
you take some time and then, you know. I
Sara Abernethy (05:53)
do
Liz Grandchamp (05:56)
tried to do that this year and it didn't happen because we all got dreadfully ill. And then we had snow storms that canceled the daycare and.
Sara Abernethy (05:56)
that this year and it didn't happen because we all got dreadfully ill and then we had snow storms that canceled the daycare and I don't know
we tried
Liz Grandchamp (06:06)
Well then, but
do this stuff in the spring. Yeah. You know, actually, spring pause is like, that's kind of the best one. Spring break. Mm hmm. Yeah. Because you're like, like we said, you're coming out of the hibernation and like, I feel like you're just, you have more energy and the sun is the most important thing. Like I just need, like my windows are open all the time. Who even knows what my
Sara Abernethy (06:08)
Yeah, actually a spring pause is like spring break. Yeah, because you're like, like you said, you're coming out of the hibernation and like, feel like you're just you have more energy and the sun is the most important thing. Like I just need the sun. My windows are open all the time. You even know some.
Liz Grandchamp (06:26)
electric bill is like? I don't care. But like have all the windows open. I just want as much. But my mom was like that.
Sara Abernethy (06:28)
But like, I have all the windows open, I just want as much. My mom was like that.
Liz Grandchamp (06:33)
Like she was like growing up, we all played sports, but you came home, you did your homework, and then she kicked you out until dinner. Like there was no watching TV. There was no, like you were always moving your body. What a surprise. She probably was just trying to like, you know, wear me out. And so like my mom would be like, it's nice outside, go outside. So I have this like integrated thing that like
Sara Abernethy (06:33)
She was like, growing up we all played sports, but you came home, you did your homework, and then she kicked you out until dinner. Like there was no watching TV, there was no, like you were always moving your body, a surprise. She probably was just trying to know, wear me out. um, so like, my mom would be like, it's nice outside, go outside. So I have this like, integrated thing that like,
Liz Grandchamp (06:56)
if it's rainy today, I'd be totally fine. Like, okay, I don't have to do anything. I can like sit and read.
Sara Abernethy (06:56)
If it's rainy today, I'd be totally fine. Like, okay, I don't have to do anything. I can like sit and read.
But if it was really nice today, I would have guilt about sitting and reading. That's
Liz Grandchamp (07:01)
But if it was really nice today, I would have guilt about sitting and reading. That's
Sara Abernethy (07:04)
what Oprah says.
Liz Grandchamp (07:04)
what Oprah says.
Oprah says, I quote Oprah all the time. She says, I love a rainy day because
Sara Abernethy (07:06)
Oprah says, I quote Oprah all the time. She says, I love a rainy day because
Liz Grandchamp (07:12)
the sunny day is too much expected. Yeah. It's just completely true. the pressure to get
Sara Abernethy (07:12)
with a sunny day, it's too much expectation. And you feel the pressure to like get
out and do something.
Liz Grandchamp (07:23)
Because she never, you know, she never really said boo. She did the thing she needed to do, but she was so calm and I think that was the moment she wasn't. And I was like, okay, now I can come out throwing some punches. an incredible human being. She's great. She's lovely. And she's crushing it. mean, she's, they've been open seven months and. Oh my God. Yeah. And I think the pivoting that has to happen too. I think that's one thing that is so hard.
Sara Abernethy (07:23)
she never, you know, she never really said boo. She did the thing she needed to do, but she was so calm and I think that was the moment she wasn't. my God. Now I can come out throwing some punches. What an incredible human being. She's great. She's lovely. And she's crushing it. I mean, she's- That's so awesome. seven months and- my God. Yeah. And I think the pivoting that has to happen too, I think that's one thing that is so hard.
Liz Grandchamp (07:48)
to explain to clients like this is great. This is what you want to do is so great. And I love this. And this is what we're going to try and we will make happen. But you have to listen to your guests and you have to listen to your clientele. If your guests don't want it to be as much of a grab and go market and they like the idea of sitting at being a restaurant, then that's a pivot. And sometimes that's a hard thing to that. Yeah. If you're bringing for two years, you know, this is what you were going to be doing. And then you, but also I think
Sara Abernethy (07:48)
to explain to clients, like, is great. This is what you wanna do is so great. And I love this and this is what we're gonna try and we will make happen. you have to listen to your guests and you have to listen to your clientele. If your guests don't want it to be as much of a grab and go market and they like the idea of sitting at being a restaurant, then that's a pivot. And sometimes that's a hard thing to- It's so hard. Yeah, if you're bringing for two years, you know, this is what you were gonna be doing and then you, but also I think-
I think the success is more than she I think it's what she wanted. But I think being in the moment and seeing it, you're like, oh, this is really successful in a different way. I think
Liz Grandchamp (08:15)
I think the success is more than she, I think it's what she wanted, but I think being in the moment and seeing it, and you're like, this is really successful in a different way, which is wild. I
think you have to let the concept reveal what it is, after, to a degree,
Sara Abernethy (08:25)
you have to let the concept reveal what it is after to a degree
after it
Liz Grandchamp (08:33)
after it
is officially open and. Right.
Sara Abernethy (08:34)
is officially open and operating.
Liz Grandchamp (08:36)
Don't lose your identity. Don't lose the heart of it, which is her branding is so good. The
Sara Abernethy (08:36)
Don't your identity. Don't lose. No. know, the heart of it, which is her branding is so good.
Liz Grandchamp (08:43)
design is insane. Dusty did such a good job. There were so many times we'd be...
Sara Abernethy (08:45)
There were so many times we'd be
in meetings and we'd be looking through like architectural lines.
Liz Grandchamp (08:46)
in meetings and we'd be looking through like architect drawings and
I was like, this is so dumb. This isn't going to work. Like, why are you doing this? I went up to her and I was like, hey, I was so wrong. I was so wrong.
Sara Abernethy (08:53)
I went up to her and I was like, hey, I was so wrong. I was so wrong.
Liz Grandchamp (08:56)
You knew exactly what you were doing. She had the vision that I didn't completely see because I usually can see a whole picture, but because so much of this project, I was focused more on back a house. I didn't always see it all. And when it came together, I was like, wow, I was I get it. And I did not. I didn't see it completely. And she was like, really? And was like, yeah, you're right.
Sara Abernethy (08:59)
She had the vision that I didn't completely see because I usually can see a whole picture, but because so much of this project, I was focused more on back a house. I didn't always see it all. And when it came together, I was like, there it is. get it. There it is. Did not. I didn't see it completely. And she was like, yeah, you're right.
But then it's also pivoted more. Yeah. It is more of a restaurant. She's really lucky to have the chef that she has like, he's great. And
Liz Grandchamp (09:16)
But then it's also pivoted more. She is more of a restaurant. She's really lucky to have the chef that she has. Cody's great and
Sara Abernethy (09:23)
she still wants to stay to that
Liz Grandchamp (09:23)
she still wants to stay to that.
Sara Abernethy (09:25)
cafe kind of style food. then he also is doing a pasta night, which is perfect. you ever think we were going have chef that was going to make the homemade pasta? No. you know, things like that. Those are the things that evolve and like she's crushing Mahjong night. I think it's like a Mahjong gang in there. Yeah, it's a it's a moment. Yeah. mean, look at the space. Yeah, it's so wicked cute in there. Yeah. you go in there and like this is a door.
Liz Grandchamp (09:26)
cafe Kind of style food, but then he also is doing a pasta night, which is killer Like did we ever think we were gonna have a chef that was gonna make the whole made pasta? No, so, know things like that Those are the things that evolve and like she's crushing mahjong night I think it's like a mahjong gang in there over there or something dude those women they like to drink and play and I think they're enjoying I mean and look at the space. Yeah, it's so wicked cute in there. Yeah, it's you go in there. I'm like, this is adorable.
Like this is too cute to
Sara Abernethy (09:50)
Like this is too cute to,
yeah, she really knew what she was doing. I think
Liz Grandchamp (09:53)
she had she really knew what she was doing
To have the humility and the wisdom to be able to yeah, not everybody can do it.
Sara Abernethy (09:55)
that's a really good nugget of wisdom to have the humility and the wisdom to be able to pivot because not everybody can do it.
Liz Grandchamp (10:04)
No,
they can't and a lot of a lot of
Sara Abernethy (10:05)
And a lot of, and I know you've seen this over and over, but a lot of
conceptual
stuff is just so tied in with owner's
Liz Grandchamp (10:09)
Conceptual yeah stuff is just so tied in with owners
Sara Abernethy (10:14)
egos.
And
they're like, this is my secret creation and how I cannot desecrate it. I mean, yeah, I get that. But it's also a business and you have to respond to what your customer is asking for. As
Liz Grandchamp (10:21)
I mean, yeah, I get that but it's also a business and you have to respond to what the customer is asking for. As
Sara Abernethy (10:27)
long as you're not like, you know, sacrificing your morals yes, yes, yes. Or the initial, you know, idea.
Liz Grandchamp (10:27)
long as you're not like, you know, sacrificing your morals to do it or like the culture or the initial, you know, idea
then I then yeah, it's really hard to right for us. Like mean, I've been in restaurants since I was nine. So I get it and I've seen it. There's not anything that surprises me anymore. Like when when I had other clients
Sara Abernethy (10:38)
It's really hard to, right? For us, like I mean I've been in restaurants since I was nine. So I get it and I've seen it. There's not anything that surprises me anymore like when I had other clients.
Liz Grandchamp (10:48)
at another restaurant.
I think I made some comment, I was like, you you may have a time where like the line kick is not gonna show up because he got shot and he's waiting on an Uber because it's too expensive for him to get an ambulance, so he's waiting on that to go to the hospital. And they were like, what? And I was like, this is real, these are things happening. Like this happens all the time and this is just part of it. There's not really anything that surprises me anymore, which is good and bad because you kind of know how to take it, but then you're also like, yeah, that.
Sara Abernethy (10:54)
He got shot. He's waiting on an Uber because it's too expensive to get an ambulance. So he's waiting on that to go to the hot. And they're like, what? was like, this is real. These are things happening. This happens all the time. And this is just part of it. There's not really anything that surprises me anymore, which is good and bad because you kind of know how to take it. And you're also like, oh, yeah,
the baker had going to prison for years for, you know, selling fentanyl. Does it really faze you? No, you've seen it. Yeah. Like good and bad.
Liz Grandchamp (11:12)
the baker going to prison for a few years for selling fentanyl. You're like, okay. Does it really phase you? No, you've seen it all, which is like good and bad.
yeah. does get dark. You're like, cool, cool, move on. So who's coming in instead for their shift? But I think there's just...
Sara Abernethy (11:22)
It gets dark. I think there's just
Liz Grandchamp (11:30)
It's just really different when you've been around it for so long. So the idea of a slight pivot or the idea of like, this is exciting. Like we thought we were gonna do this and now we're doing this. I think because we're used to having to pivot and think on the spot so much because literally the whole fucking building can come down at any moment. And you're like, how many
Sara Abernethy (11:30)
It's just really different when you've been around it for so long so the idea of a slight pivot or the idea of like this is exciting we thought we're gonna do this and now we're doing this I think because we're used to having to pivot and think on the spot so much because literally the whole fucking building can come down at any moment how many
Liz Grandchamp (11:48)
fingers can I stick in all the holes to make it through? And I think it's a little bit easier.
Sara Abernethy (11:48)
fingers when I stick in all the holes to make it stop leaking. And I think it's a little bit easier
because you're used to that. Whereas if somebody's like vision and I think people know to pivot, but it takes a little bit more. This is exciting. This is cool. get to do this.
Liz Grandchamp (11:56)
because you're used to that, whereas if it's somebody's vision and I think people know to pivot but it takes a little bit more, where I was like, this is exciting, this is cool, we get to do this. is,
It's nice to see where the growth can go. It's also nice to see what can make it. And what people want. I think she can.
Sara Abernethy (12:05)
It's nice to see where the growth can go. It's also nice to see what can make it. And what people want. I think she could
definitely pick up and do two, three, four more of those in the right place. If she wanted to. If she wanted to. Yeah. It's exciting. Yeah.
Liz Grandchamp (12:15)
definitely pick up and do two, three, four more of those in like the right place. If she wanted to. If she wanted to. Yeah. Which. Exciting. Yeah.
So that's great.
Sara Abernethy (12:26)
So that's great.
Liz Grandchamp (12:27)
As a consultant, the way I think of you from the outside looking in is this multifaceted force that's like part.
Sara Abernethy (12:27)
as a consultant, the way I think of you from the outside looking in is this multifaceted force that's like part
border
Liz Grandchamp (12:42)
border collie as I say.
Sara Abernethy (12:42)
collie, as I say,
Liz Grandchamp (12:45)
but like sometimes mixed with a little pit bull because sometimes you have to get real. Part
Sara Abernethy (12:45)
but like sometimes mixed with a little pit bull because sometimes you have to get real. Part.
Liz Grandchamp (12:52)
therapist,
part realist, part dream architect. That's like conceptually how I would describe you.
Sara Abernethy (12:52)
therapist, part realist, part dream architect. That's like conceptually how I would describe you.
Liz Grandchamp (13:02)
that's really nice.
Sara Abernethy (13:02)
Like take
Liz Grandchamp (13:04)
All of the jumbly things that I am saying as this sort of creative visionary aspiring restaurateur,
Sara Abernethy (13:04)
all of the jumbly things that I am saying as this sort of creative visionary aspiring restaurateur.
Liz Grandchamp (13:12)
tell me where all the holes are.
Sara Abernethy (13:13)
tell me where all the holes are
and then make it happen and hold my hand and take me down the trail as this happens. But how would you describe, how would you describe Grandchamp Hospitality Consulting?
Liz Grandchamp (13:15)
and then make it happen, hold my hand and take me down the trail as this happens. But how would you describe, how would you describe Grand Champ Hostel?
Sara Abernethy (13:26)
consulting?
Liz Grandchamp (13:27)
That's a, I mean, I think you honestly just hit it on the head. Like we should have, let's make sure we remember that. So Sarah, you can put it on my website. So she, there you go. I think that's a really good way to say it. It's really just getting with clients. So many of my clients are first time restaurant owners or so there's a lot that they don't know. Which is, but it's kind of fun too. I mean, it is fun. I think my biggest strength is also my biggest weakness is that I will get invested in care a lot.
Sara Abernethy (13:30)
Boom. got it. I think that's a really good way to say it. really just getting with clients. So many of my clients are first time restaurant owners, so there's a lot that they don't know. God bless you. Which is good. But it's kind of fun too. I mean it is fun. I think my biggest strength is also my biggest weakness is that I will get invested in care a lot.
Liz Grandchamp (13:57)
So I will care about
Sara Abernethy (13:57)
So I will care about...
Liz Grandchamp (13:59)
the bottom line. Yes. Yeah, I will care like it's my own restaurant. So I will make sure the bottom line is correct. So I'm gonna make sure like the things that you want are gonna happen. But then I do also need to learn to be like, okay, well it's not yours and now back away. Now like you've given them the tools and now you need to walk away. mean, I'm... Glasshouse taught me that and like each project I'm noticing I'm able to move away from that. But...
Sara Abernethy (14:17)
Each project I'm noticing, I'm able to move away from that.
Liz Grandchamp (14:21)
Yeah, it's really just kind of seeing where people want to have the gaps filled and how we can come in and fix it. And there's sometimes, we can really offer everything from pre-open all the way through. The two things we don't touch is HR and accounting. I will not mess with
Sara Abernethy (14:21)
yeah, it's really just kind of seeing where people want to have the gaps filled and how we can come in and fix it. And there's sometimes, we can really offer everything from pre-open all the way through. The two things we don't touch is HR and accounting. Like, I will not mess
Liz Grandchamp (14:37)
people's money. You want me to look over your pro forma? Great. You want to tell me that I'm not putting those numbers together, not messing with people's money. If you say, sure, you're going to make this much this year and they don't, they'll come after you. Which is fair, but I don't know.
Sara Abernethy (14:48)
It
Liz Grandchamp (14:49)
A pro forma is a guess. It is an guess. that is, know,
Sara Abernethy (14:50)
is an educated educated guess yeah
Liz Grandchamp (14:55)
and which is fine, but if that's what you've kind of run all your numbers based off of and you don't hit it, like you want to torch the first person that said it would work, you know.
Sara Abernethy (15:03)
said it would work.
Liz Grandchamp (15:06)
So we, yeah, we kind of just try and make whatever people want to have happen.
Succeed and and come to life with a little bit of reality in it too, you know, you know, I again, I'm pretty hands-on and I'm pretty much a realist on it and I Don't have a problem
Sara Abernethy (15:14)
succeed and come to life with a little bit of reality in it too. Again, I'm pretty hands-on and I'm pretty much a realist on it and I don't have a
Liz Grandchamp (15:27)
if a client says I want to do it this way and alright But a lot of times it's something I don't think will make you money or I think it's gonna hurt the business I'll fight you pretty hard on it because
Sara Abernethy (15:28)
way and all right but a lot of times it's something I don't think will make you money or I think it's gonna hurt the business I'll fight you pretty hard on it because
I don't think it will work and it's gonna in six months like you not having your business in six months doesn't help you doesn't help me you know that's not so I think that's where a lot of our conversations happen and then I mean
Liz Grandchamp (15:35)
I don't think it will work and it's gonna in six months like you not having your business in six months It doesn't help you doesn't help me. You know, that's not so I think that's where a lot of our conversations happen and and then I mean, I'm
when
we did catering, know working with brides That's how I almost feel like like there's so much emotion involved like
Sara Abernethy (15:49)
When we did catering, you know, working with brides, that's how I almost feel like. Like there's so much emotion involved. Like
I only did five weddings a year, no more than once a month because it is a huge lift to do. And it's their most important day and everything has to be perfect. And that's kind of what it's like for a client. A lot of pressure. dream and it has to be perfect. So hand holding them in a way that also gets them to a point where they can realistically see.
Liz Grandchamp (15:56)
I only did five weddings a year, no more than once a month because it is a huge lift to do and it's their most important day and everything has to be perfect and that's kind of what it's like for a client. Like this is their dream and it has to be perfect. So hand holding them in a way that also gets them to a point where they can realistically see
where they can be, you know? And some things crush Haley, you know, some other things take some time to...
Sara Abernethy (16:17)
yes
Liz Grandchamp (16:24)
limp along and then other things you just realize where the pivot has to happen or sometimes it's not the right place. Location is the most important thing and then that just really comes down to, okay, I understand that you want to be here but you don't have the money for that so we've got to move out here. So what do we do if we're moving outside of the belt line?
What are we doing to get people from there? So your marketing now budget needs to be bigger. So because we're not downtown where everyone's going to see you foot track it or whatever. So just me and man, I wish downtown would I really we were so close 2020 like we were so close for downtown to just
Sara Abernethy (16:49)
I wish everyone was downtown. I wish everyone was downtown.
Liz Grandchamp (16:59)
crush and then it came down, you know, we were in that like Raleigh is really growing as a food city and really starting to be more and then it just lost a lot of the momentum. It's getting it back though.
Sara Abernethy (17:00)
You know, we were in that like, Raleigh is really growing as a food city and really starting to be more and then it just lost a lot of momentum. I still think we're
Liz Grandchamp (17:10)
doing well growing as a food city it just feels very disjointed in different to me in different boroughs and I think people really are disillusioned.
Sara Abernethy (17:10)
doing well growing as a food city. It just feels very disjointed in different, to me, in different boroughs. And I think people really are disillusioned.
Liz Grandchamp (17:23)
in how close everything actually is to each other, but people feel and behave like everything is eons away. Well, the
Sara Abernethy (17:23)
in how close everything actually is to each other, but people feel and behave like everything is eons away.
Liz Grandchamp (17:32)
parking situation doesn't help people either. Like there are some things
Sara Abernethy (17:34)
Yeah.
Liz Grandchamp (17:36)
I love Raleigh. Obviously, the city of Raleigh. mean, like it is you are suffering downtown. Help people out with some parking. Yeah, I think they're trying and Gina from Raleigh.
Sara Abernethy (17:40)
Yeah, I think they're trying and Gina from Raleigh magazine
will get all up on you about like here's my answer to parking She's she has a good she actually has a good video about that that I found very very funny. It's very helpful But it's real. I mean, it's real and I don't think that Raleigh is an isolated example of that but speaking of Raleigh as a New Englander
Liz Grandchamp (17:47)
Here's my answer to parking. She has a good video about that that I found very funny. It's very helpful. But it's real. mean, it's real. And I don't think that Raleigh is an isolated example of No, I don't think so either. But speaking of Raleigh, as a New Englander,
tell us, I mean, I know this story, but for people who don't know you.
Sara Abernethy (18:03)
Tell us, I mean, I know this story, but for people who don't know you,
mean, Liz is a very experienced and exceptional culinary talent, but I don't know that that's initially what you set out to do when you graduated from high school. I know you have worked in restaurants forever, right?
Liz Grandchamp (18:08)
is a very experienced and exceptional culinary talent but I don't know that that's initially what you set out to do when you graduated from high school. I know you have worked in restaurants for forever, right?
Sara Abernethy (18:23)
how did you make it down to Raleigh from New England in the first place?
Liz Grandchamp (18:23)
how did you make it down to Raleigh from New England in the first place?
Well, and the biggest thing too, my parents
Sara Abernethy (18:27)
Well, and the biggest thing to you, my grandparents, my parents,
Liz Grandchamp (18:30)
were from Rhode Island, my grandma lived up there, all my cousins. So we went up there every summer and then every holiday. So I did go to school in DC, spent every other time. Like I have more of affinity for Rhode Island than I do Maryland,
Sara Abernethy (18:32)
So we went up there every summer and then every holiday. So I did go to school in D.C. but spent every other time. Like I have more of an affinity for Rhode Island than I do for Maryland.
Liz Grandchamp (18:42)
where I grew up. And I...
Sara Abernethy (18:45)
And I
didn't really know exactly what I wanted to do. I mean, if I could probably go back and do it all over again, I probably wouldn't have gone to college right away. I probably should have taken a year just to figure it out. But we don't culturally do that. We don't.
Liz Grandchamp (18:47)
didn't really know exactly what I wanted to do. if I could probably go back and do it all over again, I probably wouldn't have gone to college right away. It probably should have taken a year just to figure it out. But we don't culturally do that. We don't.
Sara Abernethy (18:59)
Yeah, so I went to I.
Liz Grandchamp (18:59)
Yeah, so I ended
up applying to State because my dad was a mechanical contractor in DC and they had an office down here and they were part of NC State's stadium build out for Carter Finley. So that's kind of how I knew about it. And then a girl that was a year older than me in my high school went down here. And so I came and visited her and I was like, this is so fun. This is fun. Yeah. So that's how I ended up down here.
Sara Abernethy (19:18)
This is fun.
Liz Grandchamp (19:21)
And then I, but I always worked through college. So
I worked for a gay caterer in Chapel Hill and that kind of brought me to seeing different parts of not just Raleigh as a college student. So was Chapel Hill and then we had stuff in Durham all the time. Like we did a lot for UNC, we did a lot at Duke and then I started working for, I was basically a long-term stage for AC at Poole's my senior year. So I...
Sara Abernethy (19:24)
So I worked for Day caterer in Chapel Hill and that kind of brought me to seeing different parts of not just Raleigh as a college student. was in Chapel Hill and then we had stuff in Durham all the time. We did a lot for UNC, we did a lot at Duke and then I started working for, I was basically a long-term stag for AC at Poole's my senior year. So I
Liz Grandchamp (19:47)
went through state and it was totally fine. Bullshit. Yeah, like I don't even know what you. Yeah, I don't. I don't. Study.
Sara Abernethy (19:47)
went through state and it But what was your major? Bullshit. Yeah, like I don't even know what you, quote unquote,
Liz Grandchamp (19:54)
Well, I didn't really know what I wanted to do either. So I was like we didn't have hospitality. We didn't really think the closest thing kind
Sara Abernethy (19:54)
I didn't really know what I wanted to do either. Yeah.
Liz Grandchamp (20:00)
of to food was food science. And like, let me tell you right now, science and I do not get along. I'm not a baker. I don't follow directions. So like that would have been just
Sara Abernethy (20:04)
Same girl, same.
Liz Grandchamp (20:08)
set me up for failure. So I ended up.
Sara Abernethy (20:09)
So I ended up
getting into the PRT major, which is Parks, Recreation, and Tourism, because growing up in DC and growing up on Block Island, I knew tourism. So I was like, okay, I know how tourist towns work, and I know how restaurants work in tourist towns, and that was kind of my dangling idea, but my dad was like, cool, so you need to figure out something, because what are you gonna do, be a park ranger? I know you're not going to. Be Leslie Knope. Yeah, and there's so many people that do that program that's.
Liz Grandchamp (20:11)
getting into the PRT major, which is Parks, Recreation and Tourism, because growing up in DC and growing up on Block Island, I knew tourism. So I was like, OK, like I know how tourist towns work and I know how restaurants work in tourist towns. And that was kind of my like dangling idea. But my dad was like, cool. So you need to figure out something because what are you going to do? Be a park ranger? Like, I know you're not going to. And there are some people that yeah. And there are so many people that are that do that program. That's great.
And, know, it has a really good golf management program and training. All that stuff is
under there, but that was not me. So I was working at Poole's and AC had just bought the corner shop to open Fox Beasley's and Chuck's and Matt Fern was working with her and he's a good friend of mine now and you know she said would you like to stay and be a part of the opening team, but I had on a whim.
Sara Abernethy (20:42)
So I was working at Pools and AC had just bought the corner shop to open Fox, Bivleys, and Chucks. And Matt Fern was working with her and he's a good friend of mine now. And she said, would you like to stay and be a part of the opening team? But I had on a whim,
Liz Grandchamp (20:59)
applied to couple culinary schools too. And I just didn't love school. I was always good at working. I'm not great at school. So the idea of going back to school for a long period of time wasn't
Sara Abernethy (20:59)
applied to a couple culinary schools too. And I just didn't love school. I was always good at working. I'm not good at school. So the idea of going back to school for a long period of time wasn't.
Liz Grandchamp (21:09)
my jam. So I was looking at programs that were like six months and eight months. I could just... But culinary school's so hands on. It was really great. And then you tragically had to go to Napa to pursue your culinary program. which is terrible. So terrible.
Sara Abernethy (21:12)
But culinary school is so hands-on, so it's perfect. And then you tragically had to go to Napa to pursue your culinary program. Yeah, it's so terrible.
Liz Grandchamp (21:26)
So
yeah, so then I kind of fell into it and I got into the CIA and Napa and I was like, you it'll always be here, but.
Working through college like I'd NC State was fine I mean I'll go to a state game and you know I'm always gonna be pro the rivalry and talking shit to UNC people But I didn't grow up with it So it's not embedded in me and I always say that college brought me Raleigh not as much actual college. So like yeah Yeah, Raleigh
Sara Abernethy (21:49)
I think that track I mean the you that I know that does track
Liz Grandchamp (21:54)
Raleigh is how I you know, cuz I was out in California for three and a half years and I loved it But it got to a point where I was like, okay The next step is moving to San Francisco to live in a cardboard box
Sara Abernethy (21:59)
it got to a point where I was like, okay, the next step is maybe San Francisco to live in a cardboard box
Liz Grandchamp (22:03)
on the side of the road, that's all you can afford, or doing the next thing. So I decided come back to the East Coast, and I came back to Raleigh to work for the caterer again in Chapel Hill and kind of help him restructure his business. I think that Raleigh played such a huge part of the culinary and hospitality direction I went in.
Sara Abernethy (22:03)
on the side of the road, because that's all you can afford, or doing the next thing. So I decided to come back to the East Coast, and I came back to Raleigh to work for the caterer again in Chapel Hill and kind of help him restructure his business. So I think that Raleigh played such a huge part of the culinary and hospitality direction I went in.
Liz Grandchamp (22:24)
For sure.
Sara Abernethy (22:24)
for sure.
mean, I think you're you are very, very deeply rooted
Liz Grandchamp (22:25)
I mean, I think you are very, very deeply rooted.
Sara Abernethy (22:28)
here at this point.
Liz Grandchamp (22:29)
at this point.
Sara Abernethy (22:30)
Like this is very much your adopted hometown.
Liz Grandchamp (22:30)
Yeah. This is very much your adopted hometown.
Sara Abernethy (22:34)
So actually, I'm curious, how was it at the catering company post culinary school versus pre culinary school? I mean, did you come in feeling like, I know everything now?
Liz Grandchamp (22:34)
So actually, I'm curious. How was it at the catering company post culinary school versus pre culinary school? I mean, did you come in feeling like, I know everything now
Sara Abernethy (22:44)
Or did you come
Liz Grandchamp (22:44)
or did you
come in feeling like
Sara Abernethy (22:45)
in feeling like
Liz Grandchamp (22:47)
Mark Day was was my my
Sara Abernethy (22:47)
Mark, Mark Day was was my my
Liz Grandchamp (22:51)
mentor and I loved him and he was super successful. He was also a typical 90s
Sara Abernethy (22:53)
And he was super successful. He was also a typical 90s
culinary guy. he was an alcoholic and had a coke problem. Sure. So right. So and the thing with him is he let me do things that I shouldn't have done when I was in college. Like there was a time that he was a little too drunk and we were at a wedding. I locked him in the car because I was like, I can't have you touching the wedding cake. And so I ran a wedding.
Liz Grandchamp (23:02)
culinary guy, so he was an alcoholic and had a coke problem. Right. And the thing with him is he let me do things that I shouldn't have done when I was in college. There was a time that he was a little too drunk and we were at a wedding and I locked him in the car because I was like, I can't have you touching the wedding cake. So I ran a wedding
at 20 years old. No one should let me do that. So I had the opportunity to do that or be more involved in events that normally I would just be a quieter person for.
Sara Abernethy (23:24)
do that or you know be more involved in events that normally I would just be a quieter person for. Yeah.
And he taught me so much and I loved him so much so I think by the time when I moved back it was more of okay this man who makes me want to tear my hair out but I love I just will be here to try and build him up. was wicked stubborn and he the things he did and didn't want to do and
Liz Grandchamp (23:31)
And he taught me so much and I loved him so much. So I think by the time when I moved back, it was more of, okay, this man who makes me want to tear my hair out, but I love, I just will be here to try and build him up. But he was wicked stubborn. He knew the things he did and didn't want to do. And
I tried to stay on to help him. And then the business was starting to fold. He was starting to fold. He unfortunately passed away a few years ago from
Sara Abernethy (23:48)
I try to stay on to help him and then the business was starting to fold. He was starting to fold. He unfortunately passed away a few years ago
from liver
Liz Grandchamp (23:56)
liver failure.
Sara Abernethy (23:57)
I'm
Which
is another thing too where I was like, that's how I got into catering is all my to him and I really.
Liz Grandchamp (23:58)
Which is another thing too, where I was like, that's how I got into catering is all my experiences from him. And I really
enjoy being in the kitchen and being a part of it. But watching Mark, was like, I don't ever, I don't want to be 65 years old and waking up at 4 a.m. to get the stock on because we have an event at five. you know, like I can do it for a while, but that's not the long-term plan. I don't want that. So it taught me more of what I, I learned a shit ton from him and then what I didn't want to do also.
Sara Abernethy (24:04)
Enjoy being in the kitchen and being a part of it. But watching Mark, I was like, I don't ever I don't want to be 65 years old and waking up at 4 a.m. to get the stock on because we have an event at five. you know, like I can do it for a while, but that's not the long term plan. Right. I don't want that. So it taught me more of what I learned a shit ton from him and then what I didn't want to do. Did you ever have like a fork in the road
where you were like, do I want to pursue restaurants versus do I want to pursue catering?
Liz Grandchamp (24:28)
Do I want to pursue restaurants versus do I want to pursue catering?
Yeah, I think it was always restaurants. I mean, think I always, the one thing I took an entrepreneurship class, also let's go back to college really quickly. Unless you're going to.
Sara Abernethy (24:39)
Sure. Unless you're going to
go for your law degree or your medical degree or something so specialized, I am paying a lot of money to go to your university and if I want to take business classes or I want to be in an entrepreneurship program
Liz Grandchamp (24:41)
go for your law degree or your medical degree or something so specialized. I am paying a lot of money to go to your university. And if I want to take business classes or I want to be in an entrepreneurship program,
unless I'm a crappy person that doesn't pay my tuition and won't show up to class, like I should be allowed to do that. And maybe that's entitled or not, but colleges make it like you have to get into the business school. Okay, but I didn't get into the business school. So what am I, I'm just over here, you know, hanging out, waiting until something happens. So, you
Sara Abernethy (24:55)
tuition and won't show up to class I should be allowed to do that. 100 % Liz. You have to get into the business school. Okay but I didn't get into the business school. what am I I'm just over here you know hanging out waiting until something happens so. They
Liz Grandchamp (25:12)
I got to take an entrepreneurship
Sara Abernethy (25:11)
didn't let you take any business courses? I got to take an entrepreneurship course.
Liz Grandchamp (25:14)
class and I loved it sure and I Went to my professor and she was like talked to the Dean and went to them. They're like, you don't have business experience I was like, yeah, I'm 19 like what? What
Sara Abernethy (25:16)
Sure. Who has business experience?
Liz Grandchamp (25:26)
what are you talking about? They were like, you just don't have the grades and I was like, all right, whatever at this point I was like I can transfer in so That kind of closed the door. I was
Sara Abernethy (25:32)
So that kinda closed the world.
Liz Grandchamp (25:34)
like,
The university system sucks, but
Sara Abernethy (25:36)
I will say, I've loved my college experience, I'm very grateful for it. I think it, I'd be very interested to see what happens by the time people with kids our age are at that point, because it is not necessary anymore. And it is a fool's ransom in many cases to get a bachelor's degree. You would get, I, okay.
Liz Grandchamp (25:36)
I will say I've loved my college experience. I'm very grateful for it. I think it would be very interesting to see what happens by the time people with kids our age are at that point because it is not necessary anymore. No. And it is a fool's ransom in many cases to get a bachelor's degree. Right. You would get I. OK.
So for many years I was like, should get an MBA, I should get an MBA, I should go back to school and get an MBA. Because the first secondary, or the first graduate program I was ever considering was a master's in music, which again, like, haha. It would have been glorious to have had that time to sing, but completely impractical music, $200,000.
Sara Abernethy (26:04)
So for many years I was like, I should get an MBA, I should get an MBA, I should go back to school and get an MBA. Because the first secondary, or the first graduate program I was ever considering was a master's in music, which again, like, ha ha, it would have been glorious to have had that time to sing, but completely impractical use of $200,000.
Liz Grandchamp (26:24)
Unless I guess you are gonna go on to get a doctorate and try to pursue the academia track. I'm not trying to diss anybody who's made that choice, but.
Sara Abernethy (26:24)
unless I guess you are gonna go on to get a doctorate and become try to pursue the academia track. I'm not trying to like diss anybody who's made that choice, but
it wasn't right for me. So then I'm like, okay,
Liz Grandchamp (26:32)
Wasn't right for me. So then I'm like,
okay, MBA But again like such a crazy investment of money and time and for what like I learned a
Sara Abernethy (26:34)
MBA. But again, like such a crazy investment of money and time. And for what? Like I learned
a lot of that information in real time by working.
Liz Grandchamp (26:43)
lot of that information in real time by working It's
a lot of it, you know, yeah you would have it's such a shame because you probably would have really flourished in the business I think I think so right especially it so I took this entrepreneurship class and you had
Sara Abernethy (26:48)
You know, I mean, would have, it's such a shame because you probably would have really flourished in the business school if you had gone over that way.
Liz Grandchamp (26:58)
to write a business plan and my business plan was for a sandwich shop
That's what I yeah, that's what I grew up doing from 9 to 30. I ran it worked did not run I ran Was a part of a small small sandwich shop on Block Island, and that's like all I knew
Do you have a pop-up concept that you can whip out at a moment's notice if you
Sara Abernethy (27:12)
And you have a pop-up concept that you can whip out at a moment's notice if you
Liz Grandchamp (27:17)
feel like it? Yes, so called the shop. Yep, so we make the best sandwiches anyone's ever been blessed to Thank you. That's really sweet. Well, we only do cold sandwiches with New England style in that way So, you know, I wrote my
Sara Abernethy (27:17)
feel like it called The Shop, where you make the best sandwiches anyone's ever been blessed to consume, truly. But we only do cold sandwiches with New England style in that way. So I wrote my
Liz Grandchamp (27:30)
first business plan quote in that class and so that kind of was the thing that
Sara Abernethy (27:32)
in class and so that kind of was the thing that
when I moved back to Raleigh I made a
Liz Grandchamp (27:36)
When I moved back to Raleigh, I made a really
conscious decision
of I wanna make sure I work in all the places to get to know everybody because I don't wanna be some girl that's opening a sandwich shop. I wanna be Liz Grandchamp's opening a sandwich shop. I want everyone to know me.
Sara Abernethy (27:40)
decision of I want to make sure I work in all the places to get to know everybody because I don't want to be some girl that's opening a sandwich shop I want to be Liz grandchamps opening a sandwich shop I want everyone to know me
so I really my thought process was okay how do I get into places where everyone will recognize me and get to know me and you know so I ended up being a part of the opening team at Crawford and Son and I learned so much from that first year working there and we were really really small tight-knit team and
Liz Grandchamp (27:50)
So I really, my thought process was, okay, how do I get into places where everyone will recognize me and get to know me? And you know, so I ended up being a part of the opening team at Crawford and Sun and I learned so much from that first year working there and we were really, really small, tight knit team. And I
Sara Abernethy (28:08)
I don't think we had any turnover the first year at all. That's wild. Yeah, that's wild.
Liz Grandchamp (28:08)
don't think we had any turnover the first year at all, which is pretty wild in the front of house and maybe one or two in the back and just help.
Yeah. I learned a lot. knew hospitality. That was the place.
that I learned how to execute hospitality. Like I knew how to be hospitable but I didn't know the little things. just how to put it into action. you know, there's where
Sara Abernethy (28:20)
execute hospitality. I knew how to be hospitable, but I didn't know the little things. Just how to put it into action. There's where I
Liz Grandchamp (28:29)
a,
Sara Abernethy (28:28)
met a star,
Liz Grandchamp (28:29)
to meet a lot of people. know, Paul Torto was a part of that team and obviously Anthony Guerra and I really learned a lot of.
Sara Abernethy (28:29)
did meet lot of people. Paul Torto was part of that team, and obviously Anthony Guerra. I really learned a lot
under Ant, and when he went to go open Pizza Box, I went and followed him there. Part of the reason was we had discussed, okay, he'll do pizzas, and maybe we look into doing a joint business or some type of business
Liz Grandchamp (28:35)
And when he went to go open pizza box, I went and followed him there. And part of the reason was we had discussed, OK, he'll do pizzas. And maybe we look into doing like a joint business or some type of business where
Sara Abernethy (28:47)
where I would do sandwiches at lunch. Or maybe we could think about something like that.
Liz Grandchamp (28:47)
I would do sandwiches at lunch. Or maybe we could think about something like that.
Sara Abernethy (28:51)
Down the road, right? We did a couple, a little bit of R &D. We went through it. But I wanted to be on the opening team again. I realized I liked openings. That was kind of weird. I was like, so Crawford, was on the opening team. When I joined.
Liz Grandchamp (28:51)
down the road, right? We did a couple, little bit of R &D, we kinda walked through it, but I wanted to be on the opening team again. I realized I liked openings. That was kind of where I was like, okay, so, Crawford, I was on the opening team. When I joined
Pizza Box, they had maybe been open two or three months already, so still newly open.
Sara Abernethy (29:04)
Pizza box, they had maybe been open two or three months already, so it's still newly open.
Liz Grandchamp (29:10)
And that's where I met even more regulars. Pizza box, especially when it first opened, you knew every single person that came in that bar, knew everyone in the restaurant, the same Wednesday crowd, you're saying, it really was everything I wanted, which was community and getting to know everyone. It really, really was. What we had built there, and so many talented people from other restaurants ended up going through those doors that now work in other restaurants now. So that was...
Sara Abernethy (29:10)
And that's where I met even more regulars. Pizza box, especially when it first opened, you knew every single person that came in that bar, you everyone in the restaurant, the same Wednesday crowd, saying, it really was everything I wanted, which was community. It's little village, really. It really, really was. What we had built there, and so many talented people from other restaurants ended up going through those doors. Now we're working other restaurants now. So that was,
that happened.
Liz Grandchamp (29:34)
that helps
Sara Abernethy (29:34)
and then I went to be a part of the local seafood team when they opened in transfer, so that was a newer opening too. And I just kind of realized like, what I want is the sense of community because I'm not from here. I know I have a little bit of a northern edge. Flavor? Edge. You do, but it's like the best part about you. It's like my favorite seasoning about you. It's so refreshing. and I was like, you know, so I'm not, you know, so.
Liz Grandchamp (29:34)
and then I went to be a part of the local seafood team when they opened in transfer so that was a newer opening too and I just kind of realized like what I want is the sense of community because I'm not from here I know I have a little bit of a northern edge to me. Yeah thank you. Well and I was like you know so I'm not you know southern
and
soft in that way and, and Yeah, but you're what you are the thing. You're not always this way, but like the thing that you see where the quadrant of the country where it's like the people from the North act mean are nice. Whereas the people from the South act nice are mean. Yeah. Yeah. But you're like, you're the real deal. The real deal inside. You don't always act mean, but you're not afraid to like put somebody in their place. Yeah. Yeah. Which is border calling. Yeah, exactly. I love it. I love it. I love it. I would love to be.
Sara Abernethy (30:03)
Yeah, but you're one, you are the thing, you're not always this way, but like the thing that you see where the quadrant of the country where it's like the people from the North act mean are nice, whereas the people from the South act nice are mean. Yeah, but you're like, you're the real deal. The real deal inside. You don't always act mean, but you're not afraid to like put somebody in their place, you know, as border collie, resident border collie. I love it. I love it. I love it. I would love to be
put in my place by you.
I- it would truly- think maybe once that happened. It did?
Liz Grandchamp (30:32)
I think maybe once that happened. It did?
I don't know. I'm sure sometime at Glass House it did. You never put me in my place. No, I would never I would never
Sara Abernethy (30:38)
You never put me in my place.
Liz Grandchamp (30:42)
put you in your place the way I maybe put other men talking to men and talking to women is very different. Yeah, sometimes like putting a man in their place, especially,
Sara Abernethy (30:46)
Very different.
Liz Grandchamp (30:49)
you know in construction or in the kitchen is different than yes. I don't I don't know.
Sara Abernethy (30:52)
Yes. Agreed. But they also like it. Okay.
Liz Grandchamp (30:56)
Yeah, they're masochists. They say they don't, but they do. Opening was a clue. the opening was a clue and creating community was a clue. I really wanted
Sara Abernethy (30:58)
They like it. Okay. Yeah. I think opening was a clue. So the they're like, I really enjoy this opening is a clue. Yeah.
Liz Grandchamp (31:10)
to have, like I said,
Sara Abernethy (31:12)
Like I said.
Liz Grandchamp (31:13)
when I open something, it's going to be Liz Grandchamp's opening something. And then I got to a point where,
Sara Abernethy (31:16)
Yes.
Liz Grandchamp (31:19)
and I don't know when I got to the point, but right, course.
In
March of 2020, I decided to start my business.
Sara Abernethy (31:22)
In March of 2020, I decided to start my business.
Liz Grandchamp (31:25)
Which was the shop. yeah. So I was doing sandwich pop-ups on the side.
For the shop and and and then a bunch of people started asking me to like do corporate catering and I was like I think I can build a business, know, I called my dad who's basically my business consultant and like the person I trust more than anything and He was like, yeah if you if you can make this work, but you got to make sure your money You know, he's like this great. My dad is me to clients. Yes, you know, I was like, that's great. That's a good idea What are you doing about the money? How's that good? Like what is your like? He's like we'll
Sara Abernethy (31:29)
course of course yes yeah
Liz Grandchamp (31:55)
figure it out kind of thing. So
Sara Abernethy (31:55)
Mm-hmm. But
it wasn't going to be brick and mortar business. No, not necessarily. It was just going to be. It was like sandwich pop ups and turning and catering. Yeah. And then the pandemic hit. Oh, my God, Liz. I did not know that was March of 2020 when you were like, I'm to turn the light
Liz Grandchamp (31:59)
No, not necessarily. It was just going to be it was like sandwich pop-ups and then turning into like corporate catering. Yeah, right. and then the pandemic hit and
Sara Abernethy (32:14)
on on this. Oh, my God.
Liz Grandchamp (32:15)
Yeah, yeah, yeah. So I
was like, I saw some of the writing on the wall and I would just had told locals like, I think I'm gonna pursue this full time. And then everything was happening in Italy and I was like, hey, I'm not leaving yet. I want to make sure I like say as long as I can. But and
Sara Abernethy (32:28)
I
Liz Grandchamp (32:29)
locals was, you know, so supportive about all the stuff there. yeah.
was your first foray into freelance land.
Yeah. And then and then because I'm a psychopath and I can't sit.
Sara Abernethy (32:39)
shark you
Liz Grandchamp (32:43)
very well. say shark, you say psycho.
Sara Abernethy (32:45)
say psycho tomato tomato
Liz Grandchamp (32:47)
But I started this thing called porch pickups during the pandemic. then, because I just was bored. I
Sara Abernethy (32:54)
Yeah.
Liz Grandchamp (32:55)
mean, and the pandemic was awful for the restaurant industry and it was devastating. But there was also parts of it where I have so many friends were like, I really enjoyed it because it was the first time anyone got to like sit and breathe.
Sara Abernethy (33:03)
Take a beat. mean,
I did not take
a beat in my role as operator, but many people finally got a moment to take a beat. And also, if you might recall, it was the most gorgeous spring
Liz Grandchamp (33:10)
It was like
Sara Abernethy (33:13)
I think I've ever experienced. It was so beautiful. And
Liz Grandchamp (33:15)
everyone was outside and yeah, it's great. And
sometimes here we get this like yeah lap of spring and then it's summer but it
Sara Abernethy (33:19)
sometimes here we get this blap of spring and then it's summer, but it was like
months of spring.
Liz Grandchamp (33:24)
was so nice, right I
mean I
So I was just cooking all the time because I was bored and then I started just taking like short videos of what I was cooking and then putting them on Instagram and someone was like, I'd want that. So I started doing this thing where each week we would do a fresh and frozen meal like we did meatloaf and green beans and I think we didn't mash potatoes. And I want to try to give one like sell half and then I would donate the other half to like a fire station or something or because everybody was working and getting their asses kicked.
Sara Abernethy (33:32)
taking short videos of what I was cooking and then putting them on Instagram. And so I was like, I'd want that. So I started doing this thing where each week we would do a fresh and frozen meal like we did meatloaf and green beans and I think we did mashed potatoes. I want to try to give one cell half and then I would donate the other half for like a fire station or something because everyone was working and getting their asses
Liz Grandchamp (33:56)
And you know, we would do gumbo or we would do American chop suey, which is what I grew up with. We did meatballs. We just did like bake ziti I just did all these things and people were buying them. Like I would get the whole reason why I was called porch pickup is you'd order it. I put it on the porch so it was no contact, even though like we ended up taking it up and yeah. And then off they went. Yeah. So so that was. How many people did you? I mean, I was like at the height of it.
Sara Abernethy (33:56)
And we would do gumbo or we would do American chop suey, which is what I grew up with meatballs. We just did like big city. I just did all these things and people were buying them like I would get the whole reason why I was called porch pickup is you order it. I put it on the porch so it was no contact. like come pick up at this time. Right. then off they went. Yeah. So how big did that get? How many people did you were at the height of it?
Liz Grandchamp (34:21)
That's a I don't know. I mean, I remember
Sara Abernethy (34:21)
I don't know. I mean, I.
Liz Grandchamp (34:23)
when I made pot pie, like chicken pot pie was such a pain in ass to make. But, because I could only make so many at a time. But I remember pot pie selling out before I even like.
Sara Abernethy (34:28)
But I remember pot pies selling out before I even like
posted them all and I could only cook like three at a time. So I was like trying to get, I think 14 of them or 12, 12 to 14 to sell. And like that was an all day thing.
Liz Grandchamp (34:31)
hosted them all and I could only cook like three at a time. So I was like trying to get I think 14 of them or 12 to 14 to sell. like that was an all day thing.
I was a small little home oven. So I think, I mean, I made pretty good money during the week. I mean, it was just something like, again, and just more for community and like, what can I give back because I'm bored and I can do this thing. And also like, what do people need? Right. you know, my, my again, biggest and
Sara Abernethy (34:43)
Yeah. So I think, I mean, I made pretty good money during the week. It was just something like, again, was more for community and like, what can I give back because I'm bored and I can do this thing and also like. What do people need? Right. And, you know, my again, biggest and.
best
and probably worst quality is I'm basically an overbearing Italian grandma. So like for me feeding people is what I want to do and that's probably where I feel the most you care. You care. Yeah.
Liz Grandchamp (35:00)
best and probably worst quality is I'm basically an overbearing Italian grandma. like for me feeding people is what I want to do and that's probably where I feel the most hands on. and then just having community to do that.
Sara Abernethy (35:14)
And then.
Liz Grandchamp (35:14)
And then
the pandemic quote unquote ended and so we started doing more corporate catering but from porch pickups people realized I could do more than just sandwiches. And then we started getting more influx of like can you do a small dinner party? Can you do some charcuterie board? We do really big charcuterie boards that were pretty popular. Can we drop some of those off? So it just kind of, everything just snowballed. And we started Grand Champ Hospitality saying that we were gonna do.
Sara Abernethy (35:18)
started doing more corporate catering but from porch pickups people realized I could do more than just sandwiches and then we started getting more influx of like can you do a small dinner party can do some charcuterie board we did we do really big charcuterie boards that were pretty popular we dropped some of those off so it just kind of everything just snowballed you know like organically right and you know we started Rancho hospitality saying that we were gonna do
catering and we were doing
Liz Grandchamp (35:42)
catering and we were doing
events and we were doing pop-ups and like we just threw everything at the wall to see what would stick. I'm like, I don't know, we'll try this this week, you know, and for a few years catering really did well, but then it came to a point of, okay, this is, it's doing really well. And the next step is I need to get a bigger space and I'm going to need to have more staff. And at some point, I don't remember when, at some point I decided that I did not want to have a brick and mortar. That was the next thing I wanted to ask you was at some point the shop and this idea of the brick and mortar version of the shop.
Sara Abernethy (35:43)
and we were doing pop ups and like we just threw everything at the wall to see what would stick. I'm like, I don't know, we'll try this. Sure. And for a few years, catering really did well. But then it came to a point of, OK, this is it's doing really well. The next step is I need to get a bigger space and I'm going to need to have more staff. And at some point, I don't remember when, at some point I decided that I did not want to have a brick and mortar. That was the next thing I wanted to ask you was at some point the shop and this idea of the brick and mortar version of the shop.
went to sleep.
Liz Grandchamp (36:13)
Yeah, I don't I don't know when maybe maybe
around locals or maybe when
I can't pinpoint it, but I do
Sara Abernethy (36:20)
Yeah.
Liz Grandchamp (36:21)
remember I got to a point where I was like, okay, growth is gonna have to happen with catering, which is great, but then you're gonna have to get a space, you're gonna have to get a staff, and I was like, well, at that point, you basically have a restaurant. So if I'm gonna do that, then I'm gonna
Sara Abernethy (36:27)
you're gonna have to get a staff. And I was like, well at that point you basically have a restaurant. So if I'm gonna do that, then I'm
Liz Grandchamp (36:32)
open a restaurant, right? Like if I have to have the overhead, I have to have everything come in, and it's inconsistent all the time, because, you whatever. And that's the other thing too, is trying to get staff for catering. I'm so, so lucky that I had good friends of mine that helped in the kitchen,
Sara Abernethy (36:37)
And it's inconsistent all the time, because whatever. And that's the other thing, too, is trying to get staff for catering. I'm so, so lucky that I had good friends of mine that helped in the kitchen, like
Liz Grandchamp (36:48)
Zacharag from Malapata, Andrea Cardella, You
Sara Abernethy (36:48)
Zach Rag from All Apoppa, Andrew Cardella. You are not lucky. You are
Liz Grandchamp (36:52)
not lucky. You built that very intentionally. You invested very intentionally and heavily in those relationships.
Sara Abernethy (36:52)
not lucky. You built that very intentionally. You invested very intentionally and heavily in those relationships.
Liz Grandchamp (36:59)
Yeah, mean, they're, you
Sara Abernethy (36:59)
Yeah, I mean, they're in there.
Liz Grandchamp (37:01)
know, we are a good human being. Oh, thanks. And they're talented. And you always do really well by the people you hire. I don't think that was luck. I think that was you being a boss. Yeah. Well, I appreciate that. But it
Sara Abernethy (37:01)
and you're a good human being and they're talented and you always do really well by the people you hire so I don't think that was luck I think that was you being a boss I mean it
Liz Grandchamp (37:13)
was nice because I had people that...
This is where I spoiled too. had people that had the same standards as I did, especially in the kitchen. And then for front of
Sara Abernethy (37:18)
This is where I spoiled too. had people that had the same standards as I did. Yes. Especially in the kitchen and then for front...
Liz Grandchamp (37:24)
house, it was all people I worked with at.
Crawford and son to you know, had Brian Terry had Rachel Poe I had Halsey had Julie Quinn I had all people that I could just say hey This is what's happening. This is how many people we are like I trust you go forward and then if you have a question Right because we all have our standards to a certain point So I didn't have to teach a lot which I realized I'm a better coach than a teacher. I have I have learned that about myself
Sara Abernethy (37:32)
And that you speak the same language How
do you differentiate the two how would you describe that
Liz Grandchamp (37:52)
Or maybe manager. I'm a better coach than a manager is probably the better thing to say. Cause a manager, think you're there day to day and dealing with people's everyday thing. And whereas a coach, come in and you're building them up and you let them grow and off you go. Whereas I think in managing, you have to be hands on all the time. And one time I sat down in a meeting, I was sat down at a restaurant I was working at and they said, you know, listen, Liz, we like everything you do, but sometimes your standards are too high.
Sara Abernethy (37:56)
day to day and dealing with people's everyday thing and whereas a coach you come in and you're building them up and you let them grow and off you go. Whereas I think in managing you have to be hands-on all the time and one time I sat down in a meeting I was sat down at restaurant I was working at and they said you know listen Liz we like everything you do but sometimes your standards are too high
and I said well maybe your standards aren't high enough.
Liz Grandchamp (38:22)
And I said, well, maybe your standards aren't high enough.
And that was the moment that I was like, not everybody's, you know, that was the moment that were like, cool, you and three other people can do it well, but then 60 other employees don't. So kind of realizing like, okay, you have to be okay with on this day, this girl came in and she's in a bad mood because her boyfriend and her got in a fight. Like I can be empathetic until a while. And then I'm like, okay, we're at work. No, we gotta go. We gotta go. You know, and I'm, you know, I don't think I probably am the most.
Sara Abernethy (38:25)
And that was the moment that I was like, not everybody's, you know, that was the moment they were like, cool, you and three other people would do it well, but then 60 other employees don't. So kind of realizing like, okay, you have to be okay with on this day, this girl came in and she's in a bad mood because her boyfriend and her got in a fight. Like I can be empathetic until a while and then I'm like, to a point. No, we gotta go. gotta go. Yeah. You know, I don't think I probably am the most
patient
all the time.
Liz Grandchamp (38:51)
patient all the time,
which is why too with the consulting we do now, coming in, training a staff, letting them fly and getting out is best because I get to know them, I get to let them grow and then I'm like, bye, I don't have to deal with your 90 requests off and what you don't want to do.
Sara Abernethy (38:54)
Which is why too with the consultant we do now, coming in, training the staff, letting them fly and getting out is best. Because I get to know them, I get to let them grow, and then I'm like, bye, I don't have to deal with your 90 requests off and what you don't want to do.
Liz Grandchamp (39:06)
What
Sara Abernethy (39:06)
What
you do really well though, and what you have discovered about yourself is that your
Liz Grandchamp (39:06)
you do really well though, and what you have discovered about yourself is that your...
Sara Abernethy (39:10)
niche in your consulting is construction management.
Liz Grandchamp (39:11)
And your consulting is construction management.
Yeah,
Sara Abernethy (39:15)
And this has revealed itself to you over the years because of a number of reasons. I think you're very comfortable in that world because of your dad, right? You're very comfortable in that world because again, like you have this shared language with contractors.
Liz Grandchamp (39:15)
and this has Revealed itself to you over the years because of a number of reasons I think you're very comfortable in that world because of your dad, right? You're very comfortable in that world because again like you have this shared language with contractors
Yeah,
you work really well you communicate really well, but I would love to hear you share about how
Sara Abernethy (39:31)
You work really well, you communicate really well. But I would love to hear you share about how
you realized,
Liz Grandchamp (39:37)
realized, realized,
Sara Abernethy (39:38)
construction management for restaurants is really my zone.
I
mean, I kind of knew that was the answer, but so
we brought Liz on to help manage construction of Glass House Kitchen when we
opened. No, we didn't. No, we didn't. See, again, I I have had two children since this time. No, we brought no. We brought Liz on to make lunch. What? Tell me how. Tell me the story, because I clearly don't remember.
Liz Grandchamp (40:03)
lunch? Tell me the story because I clearly don't So you know how,
well Glass House went through a few iterations of what it was going to be before and then what it turned into.
Sara Abernethy (40:12)
I remember you being involved in the beginning when it was a
Liz Grandchamp (40:12)
I remember you being involved in the beginning when it was supposed
Sara Abernethy (40:14)
food hall concept and we were like maybe we want to have the sandwich shop as a part of the food hall
Liz Grandchamp (40:15)
And we were like maybe we want to have the sandwich shop as a part of the food call concept.
Sara Abernethy (40:19)
concept.
Liz Grandchamp (40:19)
And I remember saying
I did not want to be a part of it, but I would make sandwiches for everybody so could taste it. then like, you know, and then it pivoted to you guys going to a different direction. So I was brought on to work with Bobby on menu and a little bit of the kitchen design and what that was going to look like. For the food call? when it became Glass House. When it became Glass House. This is so embarrassing for me that No, it's okay. But you also, you also, you also,
Sara Abernethy (40:23)
everybody so could taste it and then like, you know, and then it pivoted to you guys going to a different direction. I was brought on to work with Bobby on menu and a little bit of the kitchen design and what that was going to look like. For the food hall? No. For when it became Glass House. is so embarrassing for me that I can't remember. But my hard drive, I cooked two people in my body. I
was working full time at the
Liz Grandchamp (40:45)
Just full-time and you also
had just gotten pregnant. I just got yeah when we started really when this conversation all started I was not even full. No, you weren't you still were it had your other job to your full-time job
Sara Abernethy (40:48)
I had just gotten pregnant. was really when this conversation all started, I was not even full time in the business. was in sales.
Liz Grandchamp (40:56)
Yeah, so so that was I was really brought on for and it was great like working with Bobby was great and but You know, I would we would go on site every once in a while and and I realized
Sara Abernethy (41:01)
was great and but you know I would we would go on site every once in a while and I realize
Liz Grandchamp (41:07)
Architects are very very good at what they do I can't CAD is so annoying to me to try and figure out but I can somewhat read it but how they can go in and Yeah, like can you move this to I mean I also have the technology skills of an ant so like I should not be around someone was like you should learn CAD and someone else no Sarah Grace was like no, I don't you need to do that. Okay, great
Sara Abernethy (41:08)
are very very good at what they do I can't cat is so annoying to me to try and figure out but can somewhat read it but how they can go in and AutoCAD the architect software that they use to make the magic. Can you move this to mean I also have the technology skills of an ant so like I shouldn't be around. So what should my cat and you're like absolutely not absolutely not not
your ministry. So but you know they they're really great at putting things together.
Liz Grandchamp (41:34)
So but you know, they they're really great at putting things together
and everything looks great on a plan but a plan transferring a plan into real life
Sara Abernethy (41:40)
Transferring a plan into real life
doesn't always match up. And so I realized, you we were on site a few times and I really liked the contractors that they had on there, but they were like, we're gonna put this here. And I was like, you can't put that there because you need to have six feet of clearance and that's only four. And like, they don't know that. They don't know the health code. They don't know all those types of things. And so I started realizing that.
Liz Grandchamp (41:43)
doesn't always match up. And so I realized, you know, we were on site a few times and I really liked the contractors that they had on there, but they were like, we're gonna put this here. And I was like, you can't put that there because you need to have six feet of clearance and that's only four. And like, they don't know that. They don't know the health code. They don't know all those types of things. And so I started realizing that, you
Sara Abernethy (42:03)
These contractors are putting things where they think they're supposed to go, but...
Liz Grandchamp (42:03)
know, these contractors are putting things where they think they're supposed to go, but.
Sara Abernethy (42:06)
And most people do things to a plan, but not everything's perfect. Or like, a column comes out of nowhere that no one knew was there, and now we had to add a column, and like...
Liz Grandchamp (42:06)
And most people do things to a plan, but not everything's perfect. Or like a column comes up out of nowhere that no one knew was there, and now we had to add a column, and how do
you shift? And so I kind of realized that when I was there more, was watching how everybody was doing things, and we were putting equipment in place, and I started realizing there needs to be a little bit of oversight, or some type of communication between the contractors and what the client wants. And so I kind of created that role when I was with you guys, you know,
Sara Abernethy (42:13)
shift and so I kind of realized that when I was there more as watching everybody was doing things and and we were putting equipment in place and I started realizing there needs to be little bit of oversight or some type of communication between the contractors and what the client And so I kind of created that role when I was with you guys you know
Liz Grandchamp (42:32)
That's where I was like, I like this. I'm used to being in a male-dominated industry. And there was a lot I didn't know. And there's still a lot I don't know. But there was a lot that I would be on site. And I'd like, call my dad. I'm like, what is a scrubber? Can a scrubber go with this type of HVAC trunk? And he was like, those are the things that.
Sara Abernethy (42:32)
That's where I was like, oh, I like this. I'm used to being in a male-dominated industry. And there was a lot I didn't know. And I mean, there's still a lot I don't know. But there was a lot that I would be on site. And I'd be like, calm down. I'm like, what is a scrubber? Can you put a scrubber go with this type of HVAC trunk? And he was like, those are the things that you
Liz Grandchamp (42:52)
You just kind of learn on the job and to your point of, know, should I get an MBA or should I?
Sara Abernethy (42:52)
just of learn on the job. And to your point of, should I get an MBA or should I?
Liz Grandchamp (42:57)
I was like, should I go back to school for construction? I was like, no, you're to learn on the job. That's going to be the best way for you to do it and work with certain people. So, you know, I'm pretty well versed in some plumbing and electrical and HVAC plans now and how some of works. So that's really where it started.
Sara Abernethy (42:57)
I was like, should I go back to school from instruction? dad was like, no, you're going to learn on the job. That's best way for you to do it and work with certain people. I'm pretty well versed in some plumbing and electrical and HVAC plans now. You're welcome. Yeah. So that's where I started.
Liz Grandchamp (43:14)
I mean, the glass house project was definitely not perfect in many, many ways. And I'll be the first to acknowledge that all day, every day.
Sara Abernethy (43:14)
I mean, the glass house project was definitely not perfect in many, ways. And I'll be the first to acknowledge that all day, every day.
Liz Grandchamp (43:21)
It did form some beautiful relationships though. Absolutely. And you are one of them.
Sara Abernethy (43:21)
It did form some beautiful relationships, though, out of it. And you are one of them.
Liz Grandchamp (43:26)
Do you find though that and I do wonder if Glass House was one of these
Sara Abernethy (43:26)
Do you find though that, and I do wonder if Glass House was one of these,
I mean know it was a big learning experience for you in many ways, but you are someone who's so capable in so many areas and you're able to see a need and jump in and fill that need, but did that help you as a consultant learn how to set better boundaries for yourself? Like I see an,
Liz Grandchamp (43:31)
I mean, I know it was a big learning experience for you in many ways, but you are someone who's so capable in so many areas and you're able to see a need and jump in and fill that need. But did that help you as a consultant learn how to set better boundaries for yourself? Like I see
and to help scope your projects, I mean, like I see an issue going into it and I could address that issue, but
Sara Abernethy (43:53)
And to help scope your projects, I mean. Like I see an issue going into it and I could address that issue, but have
Liz Grandchamp (44:00)
have I defined my scope? Does that make sense? No, I know
Sara Abernethy (44:01)
I defined my scope? Does that make sense what I'm
Liz Grandchamp (44:04)
exactly what you're saying. Yeah.
Sara Abernethy (44:06)
I just feel like you, as a consultant, you can so easily end up in like this Frankenstein operation mode where you're all over the place because of the evolving nature of things like
Liz Grandchamp (44:06)
I just feel like you, as a consultant, you can so easily end up in this Frankenstein operation mode where you're all over the place because of the evolving nature of things like
Sara Abernethy (44:17)
this.
Liz Grandchamp (44:17)
this. Yes. what I
have found is most people's initial scope of what they want will almost always grow.
So we set up a scope of like, do you want the bidding process? Do want construction management? That's one. Do you want menu design and back at house hiring? That's like everything kind of what part of the operations part do you want? So we break it out. And then in all of our contracts, the scope of work can change at any time. We just need to discuss it.
Sara Abernethy (44:26)
So we set up a scope of like, do you want the bidding process? Do want construction management? That's one. Do you menu design and back house hiring? That's like everything kind of, what part of the operations part do you want? So we break it out and then all of our contracts, the scope of work can change at any time. We just need to discuss it.
Liz Grandchamp (44:42)
Parts of, I think you still kind of figure, you still kind of have to,
figured out through trial and error like you know with catering I was never charging enough for the first year because I was new and know and I like wanted just to take every job I could and then right and then the beginning with consulting to I I just didn't know and so we had to try everything to figure out where scopes fit and they don't First of all, you have to make money. You have to build contacts. You to testimonials and referrals. But you also have to learn, what projects do I want, what projects do I not want? And how can I identify that?
Sara Abernethy (44:48)
figured out through trial and error. With catering, was never charging enough for the first year, because I was new, and I didn't know, and I wanted to take every job I could. Of course. Right. And then the beginning with consulting, too. I just didn't know, and so we had to try everything to figure out what scopes fit. I think everybody has to do that, though, in consulting. You have to say yes to everything at first, because first of all, you have to make money. You have to build contacts. You want to build testimonials and referrals. But then you also have to learn, what projects do I want? What projects do I not want? And how can I identify that
from
the
Liz Grandchamp (45:18)
from the
get-go better?
Sara Abernethy (45:18)
get go better.
Liz Grandchamp (45:20)
Yeah, I think I'm still in that process
Sara Abernethy (45:20)
I think I'm still in that process
of you know one thing I did realize from a couple other projects I've done previously this year I think I was mentioning this to you earlier is you know the thing that so many small businesses and friends of mine do is that there's an owner operator
Liz Grandchamp (45:23)
of, know, one thing I did realize from a couple other projects I've done previously this year, I think I was mentioning this to you earlier, you know, the thing that so many small businesses and friends of mine do is that there's an owner-operator.
Sara Abernethy (45:40)
so you know is that standard Chris at White Hill? My husband.
Liz Grandchamp (45:40)
So, know, Cov is at standard, Chris at Y Hill, you know, my husband,
yeah, you know, Angela, et cetera. Everybody, Cheetie at Garland and then
Sara Abernethy (45:48)
Tedia Garland in the
Liz Grandchamp (45:49)
now, you know, everybody has that owner operator and then eventually, you know, they're still a part of the day-to-day, but you build a team. I think the biggest thing that...
learned was when I have clients that this is what affects the scope significantly is that I have clients that don't necessarily have an owner-operator that's gonna be there day to day and then they almost want a little bit of okay well can you do that and sure I can I can we can package everything we can do the training we can give it to you but
you need to have someone from your ownership team that is there to make sure everything is getting done, or you have a director of operations, or you need to have, you know, your general manager needs to be part of the equity that, so there's buy-in, so they're noticing, caring even more about the bottom line. Not that all GMs don't care, but a lot of their bonus structures are based on that. But I think that was the thing that I've now red flagged is, okay, if there is not someone,
Sara Abernethy (46:41)
think that was the thing that I've now red flagged is, okay, if there is not someone
in that role, what is the plan to do that? What is the expectation? Where do we help on that side of operations or not? You learned a lot
Liz Grandchamp (46:47)
in that role. What is the plan to do that? What is the expectation? Where do we help on that side of operations or not?
Sara Abernethy (46:57)
about that through the Glasshouse Project. And so did I. But it's okay. One of the things too that's part of this is...
Liz Grandchamp (46:59)
was part of it too. But you know, part of it too is... And so did I. Yeah. But it's okay. know, one of the things too that's been part of this is
Sara Abernethy (47:09)
is then the whole point of bringing us on is our experience but also our connections. if you. Totally. Right, like we, you know, we have our branding down. you need branding, cool, you go to Paul. If you need your signs done, Joe's gonna do that. If you need your marketing and website and strategy done, great, Sarah Grace is gonna do that. You know. You have like a cooperative
Liz Grandchamp (47:09)
then the whole point of bringing us on is our experience but also our connections. So if you... Totally. Right. Like we have our branding down. you need branding, cool, you go to Paul. You need your signs done, Joe's gonna do that. You need your marketing and website and strategy done, great. Sarah Grace is gonna do that. You know... have like a co-op...
Sara Abernethy (47:27)
at this point. Yeah. We're kind of building. Yeah. We have an account, we like Sherpa for accounting. you
Liz Grandchamp (47:27)
Yeah, we're kind of building that you know we have an account we like Sherpa for accounting we you know We
kind of try and fill everything where we can Yeah, want training
Sara Abernethy (47:34)
when you want Wine Training 101, you call me.
Liz Grandchamp (47:36)
you need exactly you have some we have two cocktail kind of consultants that help us out and build so we when we did all that
Sara Abernethy (47:42)
you know, sometimes identifying a client for a client before they realize like, hey, I don't know if this is long term for you. I don't know if this is exactly what you want. So many people think they want to be in operations and don't realize, and that's okay.
Liz Grandchamp (47:42)
okay? know sometimes identifying a client for a client before they realize like hey I don't know what this is long term for you I don't know if this is exactly what you want so many people think they want to be in operations and don't realize and that's okay
There's nothing wrong with that, but you know one of the other things is having a connection to an operating company so you know Ashley Malinowski and I are good friends and Craig Spitzer and
Sara Abernethy (47:53)
There's nothing wrong with that. But one of the other things is having a connection to an operating company. So Ashley Malinowski and I are good friends and Craig Spitzer. And
Liz Grandchamp (48:02)
So when I have clients that sometimes aren't sure because they don't have that owner-operator or they do but they're not full-time or they haven't been in restaurants before or whatever it is That's another connection cool. I'll connect you to Ashley and Craig and you have a conversation with them and they can come in and run your operations You know, so that that was one thing that I think moving forward for clients being like, okay, have you worked in restaurants before?
Sara Abernethy (48:02)
so when I have clients that sometimes aren't sure because they don't have that owner-operator or they do but they're not full-time or they haven't been in restaurants before or whatever it is, that's another connection. Cool, I'll connect you to Ashley and Craig. You can have a conversation with them and they can come in and run your operations. So that was one thing that I think moving forward for clients being like, have you worked in restaurants before?
Liz Grandchamp (48:22)
Totally fine if not, but are you okay with 80-hour weeks? Are you okay not seeing your family for a while? Are you okay with XYZ and it's okay to say yes
Sara Abernethy (48:22)
Totally fine if not, but are you okay with 80 hour weeks? Are you okay not seeing your family for while? Are you okay with X, Y, Z? And it's okay to say yes
and
then realize you can't, or it's okay to say no, great, well then let's bring on maybe some other operators that can help with that and figure out what the pricing looks like and can you afford it or not, you know. Some things that are really nice about an operating company that I'm really learning more and more is...
Liz Grandchamp (48:30)
and then realize you can't, or it's okay to say no, great, well then let's bring on maybe some other operators that can help with that and figure out what the pricing looks like and can you afford it or not, you know. Some things that are really nice about an operating company that I'm learning more and more is.
Sara Abernethy (48:45)
You know, you're, Chris knows this, when you're an owner operator and three line cooks call out and the GM calls you to say they don't have enough staff, you're scrambling to find staff. You have an operating company, three line cooks call out, they call the GM, cool, the GM calls the operating company. You don't know about it. You don't have to know anything. You get to have your P &L meetings anytime you you know, but the day to day freak outs, you don't have to. Minimized. Right. And I think, I don't think people realize how.
Liz Grandchamp (48:45)
You know, you're, Chris knows this, and when you're an owner operator and three line cooks call out and the GM calls you to say they don't have enough staff, you're scrambling to find staff. You have an operating company, three line cooks call out, they call the GM, cool, the GM calls the operating company. You don't know about it. You don't have to know anything. You get to have your P &L meetings anytime you you know, but the day-to-day freak-outs, you don't have to manage. Right, and I think, I don't think people realize how
much like decision making fatigue on top of operations will just kind of crush you if you're not mentally ready for it. So
Sara Abernethy (49:20)
I would
Liz Grandchamp (49:21)
I would agree with that one million percent. The decision fatigue is so real,
Sara Abernethy (49:22)
agree with that one million percent the decision fatigue is so real.
Liz Grandchamp (49:27)
especially if clients that have like done it the whole way. So from construction all the way through.
You know, like, please don't ask me another question about the color of the paint. Like, I don't care. know?
Sara Abernethy (49:33)
Can you yeah, I yeah.
Liz Grandchamp (49:38)
They kind of just get to that point. Which sucks because you know they care so much, but they're just like, they've hit the wall.
Sara Abernethy (49:40)
Which sucks because you know they care so much but they're just like, they've hit the wall.
Liz Grandchamp (49:45)
They obviously care about the color of the paint. They've been thinking about the color of the paint for a year and a half, but they're just like, just pick. Someone pick. Someone pick. Just put it on the wall so we can keep going.
Sara Abernethy (49:45)
They obviously care about the color of the paint. They've been thinking about the color of the paint for a year and a half but they're just like, just Someone pick. Someone pick. Just put it on the wall so we can keep going.
Liz Grandchamp (49:54)
And that's like the hardest thing too is trying to, that's one thing we've realized is trying to figure out that middle ground of like, okay, we almost do a little bit of.
Business coaching therapy. I am not a therapist by any means but like to the clients of like, okay, we see you in this position What do we need to get you out of it? And that's like a weird little niche too. Like we don't really know these are some tools, but you have to figure it out I don't know what your bottom what you know, but that's a that's a missing part too because You just get to a point where They don't know what they don't know and you've given them what they can but you know people can only do so much
Sara Abernethy (50:02)
Business coaching therapy. I'm not a therapist by any means, but like to the clients of like, okay, we see you in this position. What do we need to get you out of it? And that's like a weird little niche too. know, these are some tools that you have to figure it out. I don't know what your bottom line, you know, but that's a, that's a missing part too, because you just get to a point where they don't know what they don't know and you've given up what they can, but you know, people can only do so much.
Liz Grandchamp (50:27)
with whatever skills or capacity they have and trying to figure out how you help them get through that or pre-plan for it. Like, cool, if it doesn't work out, then you got option A, B, C, D. That's kind of a big learning lesson I had last year. But back to the pivoting, you know? Yes.
Sara Abernethy (50:27)
with whatever skills or capacity they have and trying to figure out how you help them get through that or pre-plan for it. Like, cool, if it doesn't work out, you got option ABCD. Yeah. And that's kind of a big learning lesson I had last year. Yeah. That's the pivoting, you know? Yes.
Someone told me that I should not say pivot again because it's a triggering word.
Liz Grandchamp (50:46)
Someone told me that I should not say pivot again because it's a triggering word.
Sara Abernethy (50:50)
And
Liz Grandchamp (50:50)
What?
And every time I say pivot, I think of friends. The couch. Trying to move the
Sara Abernethy (50:50)
every time I say pivot, I think of friends and trying to move the
couch up the stairs.
Liz Grandchamp (50:54)
couch up the stairs.
Sara Abernethy (50:55)
like that's all I think about when I hear pivot.
Liz Grandchamp (50:55)
Like, that's all I think about when I I've never heard of it. But that goes to, like, soft skills. Like, that's not, you know, HR language
isn't always my thing. I mean, someone told me one time I was an HR nightmare, which is probably true. And, you know, they're like, you can't say that. I'm like, why? But you also keep it real. Yeah, which is great. But sometimes they'll say, like, don't. So don't say pivot. I'd be like, why not?
Sara Abernethy (51:10)
Which also keep it real.
Liz Grandchamp (51:17)
Okay, well what's the word I use instead? You know, so little things like that. The soft skills that I learned from, like Sarah Grace is very good at soft skills and you've had some other people in your, know, with you, will say with Glass House, was the first time I really learned a lot of like the annual meetings and a lot of the...
Sara Abernethy (51:20)
the soft skills that I learned from like Sarah Grace is very good at soft skills. You've had some other people in your, you know, with you, will say with Glass House, was the first time I really learned a lot of like the annual meetings and a lot of
Liz Grandchamp (51:33)
The things you instituted for a bigger restaurant group of like, to get some of the organization together and we need to talk through this, this and this. And I was like, wow, this is a whole other thing I'm not used to. I'm kind of used to always being in action. And you kind of break down a lot of those.
Sara Abernethy (51:34)
you instituted for a bigger restaurant group of like to get some of the organization together and we need to talk through this, this and this. And I was like, wow, this is a whole other thing I'm not used to. I'm kind of used to always being in action. And you kind of break down a lot of
Liz Grandchamp (51:47)
Me? Yeah, you. Sara? Yeah, you bring down the, you break down the, you make the soft skills have to come to the table for people that always want to do it. Maybe it doesn't always vibe. Maybe I'm like, we gotta get through this meeting. But it does bring more.
Sara Abernethy (51:58)
this meeting, but it does bring more,
I
think, attention that people don't realize how important the soft skills are besides just day-to-day management.
Liz Grandchamp (52:01)
I think attention that people don't realize how important the soft skills are besides just day to day management.
That's very nice of you to say.
Sara Abernethy (52:06)
That's very nice of you to say.
Yeah.
Liz Grandchamp (52:08)
Yeah.
Sara Abernethy (52:08)
I will accept that and treasure that close to my heart.
Liz Grandchamp (52:08)
I will accept that and treasure that close to my heart.
Sara Abernethy (52:10)
Thank you.
Liz Grandchamp (52:10)
You should. Yeah.
Sara Abernethy (52:12)
What I want people listening to get from your story is...
Liz Grandchamp (52:12)
What I want people listening to get from your story is you
Sara Abernethy (52:19)
You can carve your own destiny if you're in the culinary arts. And I think so many people end up feeling trapped in these predetermined
Liz Grandchamp (52:20)
can carve your own destiny if you're in the culinary arts. I think so many people end up feeling trapped in these predetermined
Sara Abernethy (52:28)
career trajectories. And you don't have to be. You can cultivate your own destiny. I think you've done that really, really well, Liz.
Liz Grandchamp (52:29)
career trajectories and you don't have to be. You can cultivate your own destiny. I think you've done that really, really well,
Thank you.
Sara Abernethy (52:38)
And you.
Liz Grandchamp (52:39)
But along the way, you have had to learn flexibility. You've had to learn what you will tolerate, what you won't
Sara Abernethy (52:39)
But along the way, you have had to learn flexibility. You've had to learn what you will tolerate, what you won't tolerate.
You'd have to learn where the line is for yourself and clients. It's very hard to do.
Liz Grandchamp (52:48)
for yourself and clients. It's very hard to do.
Yeah.
Sara Abernethy (52:52)
I'm curious what you might say to somebody listening who's like, wait, I could consult. I've never thought about that.
Liz Grandchamp (52:52)
I'm curious what you might say to somebody listening who's like, wait, I could consult. I've never thought about that.
Sara Abernethy (52:58)
Or I could
Liz Grandchamp (52:58)
Yeah. Or I could
go out on my own. I've never thought about that. Like, what would you say to those people?
Sara Abernethy (52:59)
go out on my own. I've never thought about that. What would you say to those people?
Liz Grandchamp (53:02)
You don't know until you try. It's kind of, that was always my thing too. Like, so, I mean, to be pretty frank, I'm
Sara Abernethy (53:02)
don't know until you try. That was always my thing, too. So I mean, to be pretty frank, I've
Liz Grandchamp (53:07)
a realist. And so my backup plan was like, okay, if you do this and you don't make any money, what's your backup plan? My backup plan was I'll go back to a restaurant or work at Trader Joe's because they have benefits.
Like, I'm not gonna be egotistical enough to think that it couldn't not happen. But at the same time, I don't want it to. So I think if you, thing that happens is you try it, doesn't work, right? Then use, insert another word that's not pivot here. You know, and adjust. Adjust.
Sara Abernethy (53:19)
egotistical enough to think that it couldn't not happen. But at the same time, I don't want it to. So I think if you were saying it happens as you try it, it doesn't work, right? Then insert another word that's not pivot here. And adjust. Evolve.
Liz Grandchamp (53:34)
I would say that. I think one thing too that, again, my dad is he is my business coach. He is the person that, he will not coddle me. He will tell me when I screw up. He will say like, no, that's not right. You need to do this, this and this. But as his daughter, he's also not gonna let me fail because he wants me to pay my bills too. So it's nice to have both of that.
Sara Abernethy (53:51)
Yeah.
The biggest thing, it's what you do in construction, and real estate agents are like this too, but trying to figure out how you forecast. Forecasting is so freaking hard, so if I know, great, I have a project that's gonna take four months, and I know it's gonna cost this much. I mean, the one thing that does drive my dad insane, I'll be in middle of a project and he might ask it, and he's like, I know you don't wanna hear this, but you should be prospecting for other jobs right now. And I'm like, well, I can't do that. I only do so much, you know? But.
Liz Grandchamp (53:54)
The biggest thing, it's what you do in construction, it's real estate agents are like this too, but trying to figure out how you forecast. Forecasting is so freaking hard. So if I know, great, I have a project that's gonna take four months, and I know it's gonna cost this much. I mean, the one thing that does drive my dad insane, I'll be in the middle of a project getting my ass kicked, and he's like, I know you don't wanna hear this, but you should be prospecting for other jobs right now. And I'm like, well, I can't do that. I can only do so much, you know? But.
being okay with, all right, I worked a ton October
Sara Abernethy (54:22)
being okay with, all right, I worked a ton.
Liz Grandchamp (54:26)
to January, I mean, I got my ass kicked. And right now I'm resetting and I have some more smaller clients coming in, which is great, but.
Sara Abernethy (54:28)
And right now I'm resetting and I have some more smaller clients coming in, which is great, but
this month, you know, I won't necessarily get a paycheck or same paycheck because it sets it up for next. I mean, I real estate is especially like that too. You put all this groundwork in and then it does convert, but it's not a guarantee. So if you're used to knowing I have health insurance and I know I'm going to make...
Liz Grandchamp (54:34)
this month, you know, I won't necessarily get a paycheck or the same paycheck because it sets it up for next. I mean, I real estate agents especially are like that too. You you put all this groundwork in and then it does convert, but it's not a guarantee. So if you're used to knowing I have health insurance and I know I'm going to make
$6,000 every month, no matter what, then I think letting some of that go and being like, okay, I had a...
Sara Abernethy (54:52)
Six thousand dollars every month no matter what then I think Letting some of that go and being like, okay I had a
18,000 dollar month and then I had a three thousand dollar month and then I had a twenty two hundred dollar, you know, and then now I'm up to a twenty just figuring out constantly how you can budget so you gotta go through the lean and the heavy times and that is That is really hard crucial. It's crucial. It's also like it's scary. I mean, I know I'm okay. I know I
Liz Grandchamp (55:01)
an $18,000 a month and then I had a $3,000 a month and then I had a $2,200, you know, and then now I'm about to a 20, just figuring out constantly how you can budget. So you've got to go through the lean and the heavy times. And that is, that is really hard. It is. Cause it's also like, it's scary. mean, I know I'm okay. I know I've
worked,
but the fact that I don't have an active paycheck coming in scares the shit out of me. That's not for everybody. do know.
Sara Abernethy (55:21)
But the fact that I don't have an active paycheck coming in scares the shit out of me. And that's not for everybody. do think financial
instability is the reason people don't go for it. But you can always do stuff on the side while you're taking your paycheck. For me, mean, totally. And
Liz Grandchamp (55:28)
Stability is the reason yeah don't yeah go for it. Well you can always do stuff on the side while you're Taking your paycheck for why not launch it. I mean yeah, totally and
you always have catering
Sara Abernethy (55:39)
you always have catering.
Liz Grandchamp (55:40)
Yeah, always have a catering left. Yeah, you can pull if you need to yep In lean times really really need to bring some cash. Yeah, put this out there. Yeah
Sara Abernethy (55:40)
You always have a catering you can pull if you need to. lean times, we're like, gosh, if I really need to bring some cash in, I could put this out there.
Liz Grandchamp (55:49)
So I think having that skill set is crucial.
Sara Abernethy (55:49)
So I think having that skill set is crucial.
Liz Grandchamp (55:52)
When I decided to make the lead, because I did work full time the first three years our restaurants were open, I also want people to know that. I worked full time for the first three years, Wye Hill was open. But giving that up was very scary. Giving up the salary
Sara Abernethy (55:52)
When I decided to make the leap, because I did work full time the first three years our restaurants were open, I also want people to know that. I worked full time for the first three years, Wye Hill was open. But giving that up was very scary. Giving up the salary
was scary and
Liz Grandchamp (56:09)
was scary and the
Sara Abernethy (56:09)
the health insurance was scary. I set a number for myself in like, this is what I need in a savings pot.
Liz Grandchamp (56:09)
health insurance was scary. I set a number for myself in like, this is what I need in a savings pot.
to feel comfortable taking the leap.
Sara Abernethy (56:17)
to feel comfortable taking the leap.
Liz Grandchamp (56:21)
For me and my circumstances at the time, it was four full months of all expenses. That was just what, I mean, it could be anything.
Sara Abernethy (56:21)
For me and my circumstances at the time, it was four full months of all expenses. That was just what, I mean, it could be anything,
Liz Grandchamp (56:28)
You could be whatever you needed to.
Sara Abernethy (56:29)
right? But
that's what it was for me. Once I had that, I felt okay taking the leap. It has gone well for us, but
Liz Grandchamp (56:30)
That's what it was for me. Once I had that, I felt okay taking the leap. It has gone well for us.
Sara Abernethy (56:37)
I did think, well, if shit hits the fan, I'll go back to sales.
Liz Grandchamp (56:37)
Did think well if shit hits the fan I'll go back to sales,
right?
Honestly if shit hits the fan, I'll go serve somewhere
Sara Abernethy (56:42)
Honestly, if shit hits the fan, I'll go serve somewhere.
I will
Liz Grandchamp (56:46)
Yeah, it won't be ideal but it is there.
Sara Abernethy (56:46)
go serve somewhere. It won't be ideal, but it is there.
And that really helped me feel, it's still scary to take the leap, but it helped me feel better about it.
Liz Grandchamp (56:50)
Yeah, and that really helped me feel It's still scary to take the lead but it helped me feel better about it and I think the other thing too is like you can talk to your family and friends all day long
and I think that's important but They're gonna care even more or they're gonna everyone everyone's
voices will be in your brain and sometimes also what you want to do is in your brain
Sara Abernethy (57:07)
And sometimes also what you want to do is in your brain.
Liz Grandchamp (57:09)
and probably the thing I did the most in the beginning that helped is I did go to a business coach. So I went to someone and was like, is everything in my brain and I need help. And she was like, cool, so that's a need versus a want versus that's a passion project. Like what brings in money? What do you, so she just got everything that was in my brain on paper and helped me at least feel comfortable to say like, okay.
Sara Abernethy (57:10)
Is
Liz Grandchamp (57:31)
We've talked about it, now I'm gonna do it. So, taking clients? You know, I'm not sure. Her name's Whitney Kane and she's unbelievable. She is also a therapist, which is great too. Yeah, so she can, she's really good. She's really good at calling me out on my shit. She's like, cool, that's not an excuse. like,
Sara Abernethy (57:31)
she taking clients?
Yeah
Liz Grandchamp (57:47)
cool, great, great. I don't know. I knew she was doing business coaching and she does, you know, full-time therapy. So, could always send her an email. Whitney Kane. She's unbelievable.
Sara Abernethy (57:54)
man Whitney Cain hey girl Unbelievable.
But that really helped too because it wasn't just, it was a third party person who doesn't know anything about restaurants or about my business being like, okay, well this is the stuff that you need to have. So I would say like figuring out what your financial goals are, what your safety net is, and then, probably talking to somebody else just to.
Liz Grandchamp (57:57)
But that really helped too because it wasn't just, it was a third party person who doesn't know anything about restaurants or about my business being like, okay, well this is the stuff that you need to have. So I would say like figuring out what your financial goals are, what your safety net is, and then probably talking to somebody else just to
see
if it can work. I think that's really healthy.
Sara Abernethy (58:17)
see if it can work. I think that's really healthy.
Liz Grandchamp (58:21)
Yeah.
Sara Abernethy (58:22)
Again, the thing that you've always done very well, the through line for me in thinking about you is how you've invested in your community and your relationships and your network.
Liz Grandchamp (58:22)
Again, the thing that you've always done very well, the through line for me in thinking about you is how you've invested in your community and your relationships and your network.
Yeah.
Sara Abernethy (58:32)
And
Liz Grandchamp (58:33)
And that, I mean...
Sara Abernethy (58:33)
that, mean...
Liz Grandchamp (58:35)
I know you can't help but do it because it's so true to
Sara Abernethy (58:35)
I know you can't help but do it because it's so true to you,
Liz Grandchamp (58:38)
you.
Sara Abernethy (58:39)
but that has also been essential for you as a professional and for your
Liz Grandchamp (58:39)
But that has also been essential for you as a professional and for your
Sara Abernethy (58:44)
company. So I just can't say that enough.
Liz Grandchamp (58:44)
company. I just can't say that enough. Thank you. And that was one thing I did say to Whitney. was like, I don't know how to leverage my relationships
to make money. Also, I hate that statement. I don't want to make money off any of my friends. I don't like
Sara Abernethy (58:54)
I
Liz Grandchamp (58:56)
that. I feel sleazy
Sara Abernethy (58:56)
feel sleazy
saying that but
Liz Grandchamp (58:57)
saying that. But
Sara Abernethy (58:58)
in reality your friends want to support you.
Liz Grandchamp (58:58)
in reality, your friends want to support you.
then when you...
You're not leveraging money, but you're leveraging your connections like the one thing I really do Like is being a connector of so even if it's so outside my world like cool. You should know this person I'm gonna get you into this meeting this person does you know I like
Sara Abernethy (59:04)
Yeah. Totally.
Liz Grandchamp (59:13)
that and then I think that is Something that we do so much with Grandchamp Hospitality like you said we almost have a little co-op is like I'm not a big juju person and like, you know, I'm not very
Sara Abernethy (59:26)
Woo woo. One with the spirit.
Liz Grandchamp (59:26)
One with Woo woo. One with the spirit. Well, and
also like caring about like, well I care about positive juju, actually that is a thing I do care about. Like it's bad juju to poach somebody. That just, I feel like you're gonna get like culinary like bad luck for seven years if you poach. but one, you know, one thing is I think...
Sara Abernethy (59:40)
Yeah,
Liz Grandchamp (59:45)
Whatever connections you give out and whatever you do like at some point it does come back even in a completely unrelated way So like what is the point of having all this knowledge and having all these people if I don't set them up with other people? That's a stupid. Yeah, like I'm not gonna hoard it, you know, So I think that's one thing that
Sara Abernethy (59:58)
tide, babe.
Liz Grandchamp (1:00:01)
We really stick true to is just who can we put in the best place to make everyone succeed?
Sara Abernethy (1:00:01)
We really stick to it. It's just who can we put in the best place to make it room to see? You are so wonderful. Elizabeth Grandchamp,
thank you for making the time to do
Liz Grandchamp (1:00:12)
Yeah, of course.
Sara Abernethy (1:00:12)
this.
Liz Grandchamp (1:00:14)
Where can people find you if they want to be your friend?
Sara Abernethy (1:00:14)
Where can people find you if they want to be your friend?
Liz Grandchamp (1:00:18)
So our website is grandchamphospitality.com.
Sara Abernethy (1:00:18)
So our website is Grandchamp.
Liz Grandchamp (1:00:22)
The fantastic Sarah Grace Smith put that together and Paul Torto did all of our branding.
Sara Abernethy (1:00:25)
Sarah Gray says I need a website and I'm like no I don't and she's like okay
Liz Grandchamp (1:00:26)
Sarah Grace says I need a website and I'm like no I don't and she's like okay.
Sara Abernethy (1:00:30)
and she I know
Liz Grandchamp (1:00:30)
If Sarah Grace says then you should do it. I know,
Grand Champ Hospitality. then yeah, Grand Champ Hospitality, is on
Sara Abernethy (1:00:32)
Grand Champ Hospitality.
Liz Grandchamp (1:00:36)
Instagram as well, which I'm like horrible at.
it's difficult to translate that into content strategy. It's very hard. So I probably do need to get that back up. And then just Liz Grandchamp yeah. I've honestly used my personal one a lot. Love it. Yeah.
Sara Abernethy (1:00:38)
It's difficult to translate that into content strategy. It's very hard. I probably do need to get that back up. And then just list Grinchy on them. I've honestly used my personal one a lot. Love it. Yeah.
Liz Grandchamp (1:00:50)
Thank you, my friend.
Sara Abernethy (1:00:50)
Thank you, my friend.
Liz Grandchamp (1:00:51)
Thanks for doing this. best.
Sara Abernethy (1:00:51)
Thanks for doing You're the best.