1 in 3 restaurants won’t survive their first year. Profit margins are razor thin, staff turnover is high, and there’s a lot of competition. As David Kuo, our guest today and self-titled Head Fatty will explain, discovering product-market fit is a painful process of personal sacrifice.  His first restaurant specialized in California-inspired cuisine, and as much as he wanted it to work, it just didn’t get the support he wanted. So he doubled down, put it all on the line, and re-opened the restaurant as Little Fatty, a Taiwanese soul food restaurant: new cuisine, new name, and new processes. The restaurant exploded in popularity.  They are #1 on Uber Eats for the LA area, and if you don’t make a reservation beforehand, good luck getting in. But now, David is taking this concept to the next level by opening Fatty Mart, and Juntos Market. They’re where food, culture, and community intersect to provide convenience without compromise. In this episode, we discuss with David:

• What it was like working for a Michelin Starred restaurant in New York City

• Why he slept above the walk-in fridge at his restaurant

• How he is partnering with local growers to make the best food possible