[EO San Francisco] From Kitchens to Entrepreneurship: Harold Jurado’s Recipe for Restaurant Success
Manage episode 451871313 series 3407633
Harold Jurado is the Owner and Director of Operations at Ramenwell, a ramen shop based in San Francisco’s Mission District known for its innovative approach to Japanese comfort food. He is also the Founder and CEO of Umami Hottie, a growing brand that produces chili oils and Japanese-inspired retail products. Harold’s career spans decades in the culinary industry, with experience working in renowned restaurants across Chicago, New York, and Las Vegas. His expertise ranges from restaurant operations and management to product development, making him a versatile entrepreneur in the food and beverage space.
In this episode…What does it take to turn culinary passion into a thriving business? For restaurateurs, the path to success is rarely straightforward. From mastering the fundamentals of cooking to navigating the highs and lows of entrepreneurship, creating a sustainable restaurant demands grit, adaptability, and vision. How do seasoned chefs build businesses that survive challenges like poor reviews and global pandemics?
According to Harold Jurado, a seasoned restaurateur with decades of experience in the culinary world, success hinges on humility, incremental growth, and a willingness to learn. He highlights that understanding both the artistry and business of food is essential — balancing flavors and margins alike. Reflecting on his early career, Harold shares how digitizing recipes at his first restaurant set the foundation for consistency and scaling. Years later, he overcame staffing challenges, harsh reviews, and the financial strain of running Ramenwell by listening to customer feedback and embracing delivery and technology. His approach shows that small, intentional changes can lead to lasting impact in the competitive restaurant industry.
In this episode, John Corcoran visits with Harold Jurado, Owner and Director of Operations at Ramenwell and Founder and CEO of Umami Hottie, to discuss how he transitioned from culinary school to entrepreneurship. Harold shares how he turned setbacks into opportunities, the role of technology in modern restaurant management, and how the pandemic reshaped his approach to business. He also talks about scaling his brand with Umami Hottie and the importance of staying grounded while pursuing bold ambitions.
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