Josh Kopel | Award Winning Restaurant Consultant

Restaurant Financing: A Glimpse Into the Future Events

Share with:

Restaurant Margins

Today we chat with Barrie Schwartz, founder of My House, an events company in New Orleans, Louisiana. Schwartz has made a name for herself as an industry disruptor by democratizing chefdom, proving that chefs don’t need restaurants, they simply need an audience. These efforts have garnered her accolades including PCMA’s 20 in their Twenties, Connect Corporate’s 40 Under 40 and Gambit’s 30 Under 30. The COVID 19 pandemic has inspired new challenges as she and her team now work to ensure women and chef of color are represented on the front lines of this fight.

5 Day Restaurant Profitability Challenge

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Want to streamline your front-of-house operations and increase sales? Head over to to claim your free page and learn more about these powerful tools for your business.

5 Day Restaurant Profitability Challenge


  • Started her love of hospitality in college where she and friend ran a sandwich cafe
  • What she loved about hospitality
  • Making others happy
  • Social aspect
  • Entrepreneurial skills to run a business
  • Time management
  • Goal setting
  • Community building
  • Living and working by the company values
  • How My House became an industry disrupter
  • Allowing chefs to bring their voice and story to events
  • Making food sexy
  • Giving chefs an opportunity to add another revenue stream via catering whether they have a restaurant or not
  • Getting past major obstacles
  • 2013 they owned a food truck business that was forced to close due to politics
  • Pivoted to start a food hall
  • Learned that being pushed to a wall forced resilience, creativity and innovation
  • Working in New Orleans
  • Equally creative, entrepreneurial, and cultural
  • Equally old school and present roadblocks for entrepreneurs
  • Initiatives during Covid
  • Providing chefs with other economic opportunities while restaurants are closed via small events
  • Pushing female chefs and chefs of color to the forefront of community work
  • Diverse mix of chefs feeding keyworkers in the community
  • Rethinking the business model
  • How can the business model accommodate smaller events?
  • Could postponed events maintain their budget but happen on a smaller scale?
  • Covid gives us time to pause and reflect
  • What aspects of the business do we want to keep doing?
  • Continue to bring different chefs together
  • Continue to introduce people to food they may not have tried before
  • What are the mechanics of keeping these aspects in a post-covid world?
  • Allowing the team to rest and pause is also important
  • Dealing with fear during the crisis
  • Prioritizing self-care
  • Somedays more resilient than others
  • Not allowing fear to dictate the next moves of the business
  • Not wanting to rush into things because of fear
  • Gentle, slow approach to rebuilding
  • Secrets to success
  • Being adaptable to feedback and evolving the business idea over time
  • You can’t over-communicate too much
  • Communicate the “why”, not just the “how” and “what”
  • Understanding your weaknesses and asking for help
  • Pitfalls to avoid
Also Read  Restaurant Consulting: Mezli's Approach to Employee-Free Dining

Share with:


Leverage Digital Media to Drive Traffic to Your Restaurant

This free (and highly detailed) guide will outline how to tell your story in the most compelling way possible and how to share that story with the masses.

(Yep, even if you’re not a “tech” person!)


Lead Your Team Instead of Managing Them

This free (and highly detailed) guide will give you everything you need to know to build and lead a world class team from scratch, ensuring you work less and earn more. (Yep, even if you know nothing about leadership.)


Ready to Optimize, Manage and Grow Your Restaurant’s Profit Margin But Not Sure Where to Start?

This free (and highly detailed) cheat sheet will give you everything you need to know to set up your restaurant to maximize profitability. (Yep, even if you’re not a “business” person!)