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Meet Bobby Navarro of 100inc Agency in Orange County

Today we’d like to introduce you to Bobby Navarro.

In 2010, after being inspired by the thriving LA and OC culinary scene throughout high school, a quick stint in culinary school, and some fine dining work experience, Bobby Navarro decided to spend all his free time of his 60 hour work week to visit the best restaurants in OC and LA. Most of which included the most expensive tasting menus offered in the area at the time, including Urusawa, Studio at Montage, The Royce and many others. He coined 100eats100days; a plan to eat at 100 fine dining restaurants within 100 consecutive days, most of the eats being consolidated to two days a week. He eventually turned this dedication and passion for the culinary industry into the event planning and promotions company,

His passion for branding and business keeps him visiting hundreds of restaurants across the world, stemming from his original feat of dining at 100 restaurants in 100 consecutive days. Bobby’s love for the hospitality community and similar industries led him to create in 2012. This organization has given thousands of dollars annually to talented and driven individuals, and helped connect them to the things that inspire them. In 2015, his event planning and promotion experience has also made him an asset in a partnership with the national millennial driven food publication,

Bobby Navarro continues to build experiences around the country for food and lifestyle brands ranging from small influencer events to 10,000 person food festivals, creating marketing and PR initiatives for restaurants, retail centers, and has begun doing real estate and design consulting for property management companies looking to reach the millennial market.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Not everything has always been smooth. While owning any company, you are constantly faced with many challenges, such as differentiating yourself in the market, diversifying your revenue streams, managing employees, and more. In a creative field, we are always faced with reinventing things in more and more creative ways. Most of our business is done in the production space, and among the project manager of new shopping centers. These are pretty high-risk, high reward types of revenue sources and the higher you go, the more you have to put on the line. It is very important to have a team you trust and that will work hard to maintain have a brand that you’ve built, all while bringing in new clients.

We’d love to hear more about your business. was born within restaurant promotion through special events. Event production is where we started and I think that’s what differentiates us from other restaurant and food concept marketing agencies. We are constantly thinking of ways to add value to the consumer, and creating fun experiences or events that organically bring attention to a concept. Now as 100inc Agency, we have increased our clientele from solely restaurants, to food and lifestyle brands all over the country. This growth is thanks to our ability to connect with regional media, and create new ways to stand out in an ever-changing marketing landscape. I am most proud of our ability to morph our marketing and production techniques constantly. Our work to develop new retail centers and food halls all over the country has become our most frequent client demand from some of the biggest developers in the world, and I am excited for the growth we will continue to have in this area.

What were you like growing up?
As I grew up I always wanted to be accepted, while being a total nerd. I was in choir, drama club, honors classes, was awful at sports and tried too hard to please everyone in order to have friends (if that makes sense). Our family wasn’t big into cooking or going out to eat, so we basically lived off microwave meals for most of my young life which is why I think I’ve had such an interest in exploring fine dining restaurants since I was in high school. I became very interested in singing at the end of junior high and into high school, and was planning to pursuit a career in music at that time before I fell in love with the hospitality industry.

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