24 min

Expanding Through Ghost Kitchens with Joelle Parenteau #LocalBites

    • Entrepreneurship

Joelle Parenteau opened Wolf Down, a German street food restaurant, because her husband was missing out on the food from his home country. Being an entrepreneur by nature, Joelle took it upon herself to create the solution to her and her husband’s problem. She is sharing with us what it’s like to open a restaurant, ride out the pandemic, and even sharing about the ghost kitchens Wolf Down is working with.

Wolf Down’s website:https://www.wolfdown.com/

[00:00] Show intro
[00:28] Welcome to Joelle Parenteau
[00:39] Why German street food?
[01:55] What Joelle was doing before restaurants
[02:24] From the first bite to the opening of Wolf Down
[03:35] What makes it special?
[05:40] Lessons learned from one to multiple locations
[07:01] The motions of COVID-19
[09:06] How opening locations went (with a twist)
[10:21] The challenges of working from a ghost kitchen model
[12:04] Staffing shortages and ways to solve it
[14:03] Expectations of the government that fell short
[16:26] Expansion plans: present and future
[19:28] Creating a community around Wolf Down franchises
[20:15] The regulars vs. one offs
[21:59] Why do people come back?
[23:00] Advice for someone who wants to open their own restaurant
[23:51] Outro

Joelle Parenteau opened Wolf Down, a German street food restaurant, because her husband was missing out on the food from his home country. Being an entrepreneur by nature, Joelle took it upon herself to create the solution to her and her husband’s problem. She is sharing with us what it’s like to open a restaurant, ride out the pandemic, and even sharing about the ghost kitchens Wolf Down is working with.

Wolf Down’s website:https://www.wolfdown.com/

[00:00] Show intro
[00:28] Welcome to Joelle Parenteau
[00:39] Why German street food?
[01:55] What Joelle was doing before restaurants
[02:24] From the first bite to the opening of Wolf Down
[03:35] What makes it special?
[05:40] Lessons learned from one to multiple locations
[07:01] The motions of COVID-19
[09:06] How opening locations went (with a twist)
[10:21] The challenges of working from a ghost kitchen model
[12:04] Staffing shortages and ways to solve it
[14:03] Expectations of the government that fell short
[16:26] Expansion plans: present and future
[19:28] Creating a community around Wolf Down franchises
[20:15] The regulars vs. one offs
[21:59] Why do people come back?
[23:00] Advice for someone who wants to open their own restaurant
[23:51] Outro

24 min