If you’re opening a restaurant (or stuck mid-buildout), this episode is your reality check. Builder, designer, and operator Chris Horvath breaks down what actually makes a restaurant build succeed—budget discipline, fast decision-making, and knowing the hidden costs before you sign a lease.

Matt sits down with Chris, a Long Island design-build veteran with 43+ years in the game and a portfolio that includes JJ Cooper’s, James & Main, Pearl, Bridgeview Yacht Club, and more. Chris explains the “two sides of the fire”: the owner-operator perspective and the contractor/builder side—where timelines get crushed (or blown up), why permits and governing agencies can derail momentum, and how to avoid turning your restaurant startup dream into a cash-burning disaster.

You’ll hear why Chris tries to talk new owners out of the business first (and what it means if you still won’t quit), why “quick decisions” are the secret weapon of successful buildouts, and what happens when owners hesitate on $20K–$50K calls. He also breaks down the biggest restaurant mistakes: underfunding infrastructure, ignoring electrical/plumbing realities, skipping contingency, and chasing the “wow factor” while the kitchen gets punished.

This episode is packed with operator-grade insight on restaurant startup planning, lease evaluation, buildout timelines, budgeting, kitchen culture, staffing, leadership, pivots, and adapting under pressure—especially for bar owners, chefs, and hospitality entrepreneurs trying to open strong and profitable.

Listen now, and if this helped you: follow the show, subscribe, and share this episode with an operator who’s about to sign a lease.