Chef/owner Levi Biddlecombe joins Solo Spotlight to break down the founder grind behind Backstairs Burger: from $13 in the account to lines out the door. We get into the food-truck sprint, the Breakfast TV pop, and how to scale fine-dining technique without losing soul. Real ops, real numbers, real craft—house American cheese, house pickles, “bacon glass,” and the blueprint that actually holds.IN THIS EPISODE: • The $13 → sold-out arc: momentum, mistakes, and what changed • The TV break & handling demand without breaking the system • Scaling craft: what travels in delivery vs. dies on the pass • Dialing back “too-chefy” prep to keep consistency tight • Life cost vs. payoff: family, rebuilding, showing up.GUEST Levi Biddlecombe — Backstairs Burger (Edmonton) Website: https://backstairsburger.ca Instagram (Restaurant): https://instagram.com/backstairsburger Instagram (Levi): https://instagram.com/cheflevi57 X/Twitter (Levi): https://x.com/cheflevi57HOST / STUDIO Ryan — Spare Bedroom Studios IG: @Spare_bedroom_studiosIf this made you hungry—or smarter—hit subscribe, drop a comment, and send it to the friend who always “knows a spot.🎙 Start Your Podcast TodayWe’re powered by RSS.com — the easiest way to launch and grow your podcast. Use our affiliate link to support the show and start your own audio empire today.LINK — https://rss.com/?via=9f1700

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