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Niche Concepts: Surviving Small Town Seasonality with Hillary Zio
Opening a restaurant without mastering overhead costs is a guaranteed path to closure. Sommelier and restaurateur Hillary Zio details her transition from big city consultant to small-town hospitality operator.
She unpacks the financial strain of overstaffing a 24-seat concept during off-season months and exactly how she slashed payroll to reach profitability. Beyond the dining room floor, she outlines the hidden zoning headaches of commercial real estate. You will walk away understanding the mechanics of micro-seasonal menus and how to align your business model with your local demographic…
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