Episode 128: Bryan Caswell with Latuli

Ready to learn what it really takes to open a successful restaurant in today’s market? In this episode of Corner Booth, host Chris Tripoli sits down with acclaimed chef and restaurateur Bryan Caswell to unpack the entire opening process of his newest concept, LATULI. From navigating skyrocketing equipment costs to designing a ground-up kitchen, Bryan shares candid insights that every operator needs to hear. If you’ve ever wondered how to turn a vision into a thriving business, this conversation is packed with actionable strategies.

Discover the secrets behind staffing and team building in a tough labor market. Bryan explains why hiring for attitude and training for skill beats chasing the “perfect resume,” and how tip pooling and culture-first leadership can transform retention. You’ll also hear how he staggered reservations and dayparts to avoid the pitfalls of a chaotic launch—plus why creating a controlled growth plan is the ultimate key to long-term success.

We dive deep into concept development, menu strategy, and profitability. Bryan reveals how defining your “box” keeps your brand consistent while allowing flexibility for seasonal creativity. Learn why global flavors with local sourcing resonate with today’s guests, and how to maximize profit centers like brunch, happy hour, and private events. Whether you’re planning your first opening or optimizing an existing operation, these insights will help you boost revenue and guest satisfaction.

Don’t miss this masterclass in restaurant entrepreneurship. By the end of the episode, you’ll walk away with proven tactics for site selection, budgeting, staffing, and marketing—all from someone who’s opened 17 restaurants and still innovates every day. Hit play now and subscribe to Corner Booth for more insider conversations that help you engage your team, delight your guests, and grow your business.