We sit down with the owners of Nelson’s & The Wit, a beloved local restaurant with deep community ties. We discuss the challenges and rewards of running a business with perishable goods, transitioning from a food truck to a brick-and-mortar store, and the dynamics of working as business partners. The conversation dives into financial decision-making, employee management, and the impact of fostering real connections with customers.

Timestamps:

• 00:00 – Introduction & mic setup struggles

• 01:30 – Meet TJ & Nelson: Owners of Nelson’s & The Wit

• 05:00 – Challenges of running a restaurant with perishable inventory

• 10:15 – The transition from a food cart to a full restaurant

• 16:30 – Running a business as a partnership & dividing responsibilities

• 22:50 – The secret ingredient: Cooking with love and community in mind

• 30:40 – Lessons learned & things they would change in hindsight

• 38:15 – Hiring, firing, and the struggles of managing employees

• 46:20 – Taking financial risks & making the leap into entrepreneurship

• 54:10 – The importance of location and why they stayed in the Whitaker

• 1:00:25 – Trust and management: Keeping the business running smoothly

• 1:07:45 – Balancing work and vacations while running a restaurant

• 1:14:00 – Final thoughts & reflections on running a successful local business