Restaurant Owners Uncorked - By Schedulefly

Edward (26) and Myi (27) went from hanging door flyers and delivering pies in high school to owning two Pizza Guys franchises in California’s Inland Empire. They share how a decade of on-the-line learning beat any business textbook, why the right partner matters, and what it took to pioneer a NorCal brand in SoCal—leases, permits, delays, and all. They dig into California’s new $20/hr fast-food wage, how corporate support and smarter deals helped them steady sales, and the community-first tactics that keep customers coming back. Above all, they’re building a culture by doing the hardest jobs themselves, mentoring their crew, and taking calculated risks—not lottery-ticket ones.5–7 Key Takeaways From door hangers to owners: Starting at the bottom gave them credibility with their team and an operator’s eye for the details that matter. Choose partners wisely: Drop the ego, communicate, and make decisions together—partnerships thrive on humility and trust. Calculated risk > blind risk: College can teach fr