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#144 Jackson Connery: He Opened a Restaurant With $6,000 in the Bank

#144 Jackson Connery: He Opened a Restaurant With $6,000 in the Bank

Jackson Connery, founder of House of Brunch in Spokane and Coeur d’Alene, traces his path from dishwasher at 15 to owner of two restaurants. He covers the 45 page business plan a bank turned down, using home equity as startup collateral, a 90 day buildout, 120 interviews for 20 hires, a seasonal menu that became a greatest hits menu, fully loaded labor targets, blended food cost strategy, and a staff 401k that crushed turnover.

Expect to learn:

  • The hiring filter Jackson trusts more than any resume, and why every candidate still has to clear a second interview.
  • The weekly report that turned years of runaway labor into a profit line he controls, and the exact target he chases.
  • How to put caviar and lobster on a brunch menu without wrecking your food cost or charging $50 for eggs.
  • Why changing your whole menu every three months can quietly cost you regulars
  • What a 401k for every employee really costs a small restaurant group, and what it buys that no hiring ad can.

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I talk to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in bars. Said another way: I am trying to make sense of this wild, beautiful mess that can be a life working in bars, and help others that are feeling similarly. Check out the Podcast Website Here and get in touch with me!

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As always, I’m just here taking notes, trying to figure out what it all means.

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