What podcasts say about Richard Mott

Every statement, with the speaker, the exact quote and the moment it was said.

What Richard Mott has said on podcasts

24 statements · 9 positive · 13 negative · 1 mixed · 1 neutral

on University of Chicago Booth entrepreneurial studiesPositiveOct 24, 2026· Odd Lots
Booth’s largest concentration is currently entrepreneurial studies.
“now at Booth, the largest single concentration, larger than marketing or finance, the largest single concentration at the school right now is entrepreneurial studies”
Listen at 7:22
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Top business schools’ entrepreneurship programsPositiveOct 24, 2026· Odd Lots
Top business schools now provide highly supportive entrepreneurship environments.
“It's an incredibly supportive environment right now.”
Listen at 8:04
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Richard Mott’s academic coffee-shop chainPositiveOct 24, 2026· Odd Lots
Mott’s academic coffee-shop chain reached 20 locations within nine years.
“by eight, nine years later, we had a chain of 20 of these”
Listen at 8:48
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Entrepreneurial preparationPositiveOct 24, 2026· Odd Lots
Aspiring entrepreneurs should first work for someone else to learn the business.
“I'd go work for someone else, learn the business, and have them pay for your mistakes.”
Listen at 12:51
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Startup success factorsNeutralOct 24, 2026· Odd Lots
Startup success depends more on team and support than on the business idea.
“it's 20% and the idea is it's the team and it's your environment and it's your support network”
Listen at 14:52
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Independent fine-dining restaurantsNegativeOct 24, 2026· Odd Lots
Fine-dining restaurants generally have unusually short lifespans.
“in restaurants, you measure restaurant lifespans in dog years, not, you know, people years”
Listen at 22:27
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Independent fine-dining restaurant businessNegativeOct 24, 2026· Odd Lots
Independent fine dining is among the worst businesses to enter economically.
“the restaurant business is one of the worst businesses to ever get in”
Listen at 29:40
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Independent restaurant industryNegativeOct 24, 2026· Odd Lots
The independent restaurant industry has very low barriers to entry.
“There's no barriers to entry. Anybody can get into it.”
Listen at 29:56
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Law-abiding restaurantsNegativeOct 24, 2026· Odd Lots
Law-abiding restaurants operate at a five-to-ten-percent competitive cost disadvantage.
“if you were intent on obeying the law, you're going to operate at a 5%, 10% deficit to all your competitors”
Listen at 30:42
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on RestaurantsNegativeOct 24, 2026· Odd Lots
Restaurants have an extremely high failure rate.
“the failure rate for restaurants is abysmal”
Listen at 34:22
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Independent fine-dining restaurant industryNegativeOct 24, 2026· Odd Lots
Independent fine dining as an industry has a negative return overall.
“that industry has a negative return”
Listen at 34:31
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Restaurant profit marginsNegativeOct 24, 2026· Odd Lots
Restaurant profit margins remain seriously negative after the pandemic.
“the profit margin for restaurants post-pandemic is probably seriously negative”
Listen at 39:31
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Restaurant wine salesPositiveOct 24, 2026· Odd Lots
Wine has food-like margins with substantially lower associated costs.
“the profitability margin on that wine is about the same as the food with almost none of the associated costs”
Listen at 40:31
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on North Pond wine salesNegativeOct 24, 2026· Odd Lots
North Pond’s wine sales share fell to 24% over the last 18 months.
“In the last 18 months, that has dropped to 24%.”
Listen at 41:04
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on GLP-1 medications and fine diningNegativeOct 24, 2026· Odd Lots
GLP-1 medications are likely affecting fine-dining consumption patterns.
“I'm sure it is affecting”
Listen at 42:13
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Starting cooks’ wagesNegativeOct 24, 2026· Odd Lots
Starting-cook wages are about 30% higher than three or four years ago.
“We pay about 30% more for starting cooks than we did three, four years ago.”
Listen at 43:17
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Restaurant food costsNegativeOct 24, 2026· Odd Lots
Food costs in restaurants are among the economy’s highest-inflation sectors.
“It's one of the highest inflation sectors in the economy.”
Listen at 43:26
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on North Pond pricesNegativeOct 24, 2026· Odd Lots
North Pond raised prices four times during the last two years.
“We've raised prices. four times in the last two years, about every six months”
Listen at 44:21
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Shared-kitchen businessesPositiveOct 24, 2026· Odd Lots
Shared-kitchen users can begin operating one day after obtaining a license.
“on Tuesday you can be in business”
Listen at 48:27
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Shared kitchensPositiveOct 24, 2026· Odd Lots
Shared kitchens effectively encourage food-business entrepreneurship.
“it is a great way to encourage entrepreneurship”
Listen at 48:29
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Spark Shared KitchenPositiveOct 24, 2026· Odd Lots
Spark Shared Kitchen has found it easy to attract tenants.
“It has been very easy getting tenants.”
Listen at 49:13
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Shared-kitchen operationsNegativeOct 24, 2026· Odd Lots
Shared-kitchen operations require substantial capital investment.
“it's a very capital intensive business”
Listen at 49:17
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Shared kitchensPositiveOct 24, 2026· Odd Lots
Shared kitchens use capital-intensive facilities very efficiently.
“It's incredibly efficient.”
Listen at 50:55
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
on Chicago business licensingMixedOct 24, 2026· Odd Lots
Chicago’s business-licensing process has improved but remains inefficient.
“It is much, much better now, but it is still not a real efficient process.”
Listen at 52:51
Open the episode · How a Chicago Restaurant Has Stayed Open For Nearly Three Decades

Statements are attributed to the speaker as said on the episode and reflect their view at the time, not PodLume's. They are not advice.