In this episode of 'Stories that Shape Us,' Michael Bergson shares his journey from the financial struggles of running his first restaurant, Soho, during the 2008 credit crunch, to the successful establishment of his food business, Bucks Bar. Michael discusses his initial challenges, including relying on lunch takings to pay staff and suppliers and the turning point that led to Bucks Bar becoming a profitable and well-loved staple in Glasgow. He emphasizes the importance of tradition over trends, the critical nature of location, funding methods, maintaining consistency, and effective branding. Throughout the conversation, Michael also shares personal insights about his motivation, driven by a desire to repay his father's efforts, and the joy he finds in growing his business and supporting his team. This episode provides valuable lessons for aspiring restauranteurs on resilience, strategic planning, and the impactful role of social media in modern business.00:00 The Struggles of Running a Restaurant02:00 Introduction to Michael Braxton03:35 Michael's Journey into the Food Industry06:34 The Birth of Bucks Bar13:08 Overcoming Financial Challenges27:21 The Impact of Social Media and Lockdown35:05 Advice for Aspiring Restaurateurs37:42 Catchment Area Essentials38:42 Funding Your Restaurant39:53 The Brewer's Loan Explained42:37 Business Rates and Tax Models43:47 Designing Your Kitchen and Menu45:02 Ensuring Consistency in Recipes46:25 Centralized Production Kitchen47:56 Validating Recipes and Branding53:09 Balancing Costs and Outsourcing55:38 Growth and Employee Development59:28 Reflecting on the Journey01:05:48 Rapid Fire Questions