“People were contacting me because they went on the Instagram and they found the number, and would call me and say, ‘Where’s the restaurant?’ and I’d say ‘We’re not a restaurant we’re a popup. We haven’t launched yet, our first day is on Thursday.’ And on that Thursday we show up at a 5pm to set up for that 7pm launch, and there’s already a hundred people standing in line.”
In this episode Kentaro is joined by Chris Karimian, a serial entrepreneur in Silicon Valley who has entered the famously cutthroat Los Angeles restaurant business – during covid times, no less. Now on his way to opening multiple locations and franchising, Chris shares how he executed the proof of concept for Chris and Eddy’s with just a $3,000, how mentorship and constant iteration of the product were critical to his success, how $20 a day in Facebook ads led to hundreds of people waiting hours in line to eat, and much more. Please enjoy this episode with Chris.