Today we’d like to introduce you to Dustin Lancaster.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
At 17, I started out as a dishwasher in a Tex/Mex restaurant in Oklahoma. For the next decade, I would work my way thru every position in a restaurant, from prep cook to server and ultimately ending up as a bar manager at a popular French restaurant in Silverlake called Cafe Stella. After almost 5 years there, I decided I finally had what it takes to try opening my own place, which would be realized in Bar Covell in 2010. Since then I have gone on to partner and open 9 bars, restaurants and a hotel throughout Los Angeles.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I don’t think there is a small business owner alive that hasn’t faced so many struggles they almost thought it wouldn’t happen. It’s scary to open your own business especially if you are self-funding it. There are hundreds of very difficult sets of obstacles in opening restaurants, but I’ll stick to just one for now. The first thing I faced was simply not knowing how to open a business. I didn’t go to business school. I had never signed a commercial lease, drafted an operating agreement, and hired employees…dealt with workers comp… Liability insurance…taxes…bookkeeping…etc. It’s basically a very unforgiving crash course that you have to learn on the fly. Luckily google can at least get you pointed in the right direction. I also took a 12 week UCLA extension course on Business Plans which helps me solidify my concept. Ultimately I think the best approach is to ask a lot of questions and do a lot of research.
Alright – so let’s talk business. Tell us about An Eastside Establishment Inc. – what should we know?
An Eastside Establishment specializes in hospitality. We run mostly neighborhood restaurants and bars. We have one boutique hotel that is unlike almost any other small hotel I have ever seen. We have a live music venue that holds about 350 people, plus a small micro-brewery as well as a few other concepts currently in the works.
I think we are set apart by our relationship to our customers. We try exceptionally hard to deliver the best experience possible in service and product every single day. Having a very low turnover rate allows our staff to develop long term regulars and loyal patrons.
Is there a characteristic or quality that you feel is essential to success?
Being grateful and never taking people for granted.
Contact Info:
- Address: An Eastside Establishment Inc.
- Website: www.establishmenteastcom
- Instagram: @dustinlancaster
