Today we’d like to introduce you to Rouha Sadighi, Chef/Owner of The Rooster
Hi Rouha, please kick things off for us with an introduction to yourself and your story.
Worked in entertainment, changed careers to food as I’d always had jobs in restaurants/hospitality from high school through college. Worked in a variety of restaurants as a pastry chef, then Sous and then ultimately opened my own food truck. That took off and we started to offer wholesale to coffee shops around LA and OC, which then turned into a brick and mortar. Stay tuned for more as a second location should be coming up…
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not at all. Running a business in this industry in this city is incredibly challenging. Making sure staff is taken care of, while also ensuring customers aren’t being charged insane prices while also trying to make a living is a never ending juggling act. Plus it’s so saturated here that people copy your ideas and that’s a whole other challenge.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We are known for our Rico Suave (TM) breakfast burrito. That has been our #1 from the jump. I always have loved breakfast and wanted to have a breakfast spot because people often overlook that meal even though it’s so important. It’s how you start your day. For some, it’s their only time of solitude, to get into the right head space to do what they need/want to do. That’s precious and special. I’m proud of our team and our brand and for staying true to us. There is so much noise, and with social media, the need to constantly have people’s attention is exhausting. At the end of the day, we made a product that has kept us going through for the last 8 years. We put tots in the burrito before any others and the proof is in the pudding. I’m just trying to do good things, bring people together and create memories. If we’ve done that, we’re winning.
Can you talk to us about how you think about risk?
Going into this business is risk taking at it’s peak. Additionally, I also work in the music industry (again!) and it’s funny because both these realms are so volatile and risky. EVERYTHING is reliant on the customer so you’re constantly having to pivot, take chances, fail, start over. It’s never ending because there is constant evolution. And that’s scary. Anybody doing the work we do, is in a constant state of assessment, evaluation, re-evaluation, and growth. It’s overwhelming and stressful AND it’s beautiful and special because again, with food and hospitality, with music, TV and Film, we are in a position to do so much good, to unite and create tremendous memories. And for that, I’ll always be in this space. The risk to reward, to me, is worth it.
Contact Info:
- Website: https://www.roostereats.com/
- Instagram: @theroosterla
