The UpFlip Podcast The Job that Now Makes Him $3.6M/Year…
Mar 22, 2025
Brian Batch, owner of Bird Bird Biscuit in Austin, shares his inspiring journey from a challenging childhood to running a $3.6 million restaurant business. He discusses the unexpected pivot to a take-out model during COVID, which fueled their business growth. Brian emphasizes the importance of adapting to challenges and building personal connections with customers. He also highlights innovative solutions for managing food costs and maintaining quality, all while nurturing a passionate team culture in the fast-paced culinary world.
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Pandemic Pivot
- The COVID-19 pandemic forced Bird Bird Biscuit to switch from dine-in to a takeout model.
- This shift led to a massive change in their operations and systems.
Startup Costs
- Expect unexpected costs and delays when starting a restaurant.
- Brian's initial estimate of $350,000-$400,000 doubled due to these unforeseen issues.
Employee Suggestion Saves Business
- During the pandemic, an employee suggested staying open for takeout, saving the business.
- This pivot changed their business model entirely, leading to significant growth.
