How to Become a Brunch Boss

Through the Door: The Insider's Perspective on Running a Business

In “Episode Nine: From Busser to Brunch Boss,” host Megan Comfort welcomes Nik Poptchev, Co-Owner of AmeriBrunch Cafe, to share his remarkable journey from Bulgarian immigrant and Chicago busser to successful Las Vegas restaurateur. Poptchev recounts how AmeriBrunch Cafe evolved from a modest coffee shop into a bustling Downtown Las Vegas brunch hotspot, driven by a commitment to authentic hospitality, customer feedback, and hands-on leadership. He opens up about the challenges of renovating a restaurant space, the strategic use of social media storytelling, and his vision for expanding or franchising the beloved local eatery. This episode offers an inspiring look at resilience, entrepreneurship, and the power of community in building a thriving business.

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Chapters

1. How to Become a Brunch Boss (00:00:00)

2. Welcome Nik Poptchev (00:00:06)

3. Learning the Restaurant Business (00:00:30)

4. It's More Than Working Hard; It's Working Efficient (00:04:44)

5. Nik's Journey to Vegas (00:05:36)

6. Taking the Leap to Open a Restaurant (00:06:58)

7. Location, Location, Location (00:09:26)

8. Seeing Opportunity for Success (00:11:37)

9. The Evolution of AmeriBrunch (00:12:42)

10. Pardon Our Dust (00:15:43)

11. Finding Just the Right Ingredients For a Menu (00:16:32)

12. Eating With Your Eyes... And Yelp (00:19:18)

13. Customer Service is Key (00:20:15)

14. Cultivating a Customer Service Focused Culture (00:20:51)

15. Leading Your Team by Example (00:24:21)

16. Anticipating Customer Needs and Trends (00:25:03)

17. Family-Owned vs. Corporate Chain (00:27:41)

18. Employee Retention in the Restaurant Industry (00:29:36)

19. Avoid Hierarchies in a Restaurant (00:30:46)

20. Lessons From Ted Lasso (00:32:54)

21. Cross-Train Employees For Maximum Coverage (00:35:00)

22. Authentic Social Media Strategy (00:36:05)

23. Every Business Is in the Social Media Business (00:40:09)

24. What's Next for AmeriBrunch? (00:41:08)

25. Closing (00:42:14)