Like so many successful restaurant owners, Chad Biel grew up cooking and started working in restaurants at age 16 as a dishwasher. Since then he's had years of corporate experience with Carrabba's and Chick-fil-A where he learned about having great systems and organization, but also learned he wanted to be a part of something with less bureaucracy. He had been the GM at Bohemian Bull Tavern & Beer Garden in Charleston, SC for a few years when he purchased the business last year. We talked about his focus on bar food done well (food made from scratch, fresh, local ingredients, etc.), his focus on his community and monthly fund raising events, his efforts to reduce his and his managers' hours slightly to enable more focused time while at work, trying to determine the right amount of growth to avoid large company bureaucracy, and the four things you need to get right to make a restaurant work.
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