Growing a Restaurant Franchise In New York with Paul Krug
カートのアイテムが多すぎます
カートに追加できませんでした。
ウィッシュリストに追加できませんでした。
ほしい物リストの削除に失敗しました。
ポッドキャストのフォローに失敗しました
ポッドキャストのフォロー解除に失敗しました
Growing a Restaurant Franchise In New York with Paul Krug
-
ナレーター：
-
著者：
このコンテンツについて
Next up in our special Closed! series from The Real Deal Forum:
Bradley Pollina and Emily Ashe sit down with Paul Krug, founder of Glazed, a teriyaki restaurant franchise, to explore how his fast-casual Asian concept became a standout in New York’s competitive dining scene. From co-tenancy strategies to location choices, Paul shares the behind-the-scenes decisions that shape expansion in a post-pandemic hospitality market.
Paul explains his process from co-tenancy strategies, to location choices, to design choices that elevate customer experience. With plans to scale to 12–15 locations, this episode offers a compelling look at growing a restaurant brand that stays true to its flavor.
If you’ve ever wondered what goes into picking the perfect place to eat—don’t miss this one.
To learn more about Glazed Teriyaki, visit glazednyc.com
And as always, you can reach out to Brad and Emily at Bergstein Flynn Knowlton & Pollina by visiting bfkplaw.com
Hosted on Acast. See acast.com/privacy for more information.