016. Should I open a restaurant? What's it like running a family-owned restaurant?

Text Christa!

Hey Food Fans! In this episode, we dive into the heart of family-owned restaurant operations, revealing the secrets behind hand-crafted, from-scratch, dishes and staying community and customer driven. 

Join Chef Cal as he chats with Kathy and Charlew Byerly from Charlew's Taphouse about the intricacies of running a family-owned restaurant and how they maintain quality and customer satisfaction amidst economic challenges.

• The evolution of Charlew's, from a Mary's Pizza Shack family franchise operation, to their current success as an independent third-generation owned Italian restaurant.
• How Grandma Mary started out in the restaurant business at 48 years old back in the 60's, creating a legacy that inspires current operations
• Being family-owned and independent allows for adaptability and personalized customer experiences, unlike chain restaurants
• Navigating economic challenges and maintaining menu prices
• The importance of hands-on experience and unique recipes for aspiring restaurateurs

Let's Connect!

I'm Christa DeMercurio. I started as a stay-at-home mom who relied on cookbooks, measuring everything and following recipes to the letter. But watching my chef husband move effortlessly in the kitchen, I knew there had to be a better way.

So, I learned—studying his techniques, practicing his methods, and mastering the strategies that keep professional kitchens running smoothly. Over time, I became confident, capable, and free from recipes controlling my cooking.

I’m here to help you do the same. On Cooking Like a Pro, together we share everything you need to cook with confidence, save time and money, and actually enjoy being in the kitchen—without the stress and frustration.
P.S. I still reference cookbooks and internet recipes too!

❤️Culinarily Yours, Christa DeMercurio (Mrs. Chef)

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