#87. In this episode, we sit down with Michel Falcon, restaurateur, author, and keynote speaker, to explore his journey from launching the first Brasa location to building a brand synonymous with Peruvian flavor and excellence. Michel shares insights from his early days opening store number one, securing his first investor, and considering private equity funding.Drawing from his time at 1-800-GOT-JUNK?, Michel reveals how principles like Talent Density and the Traffic Light Model shape his approach to scaling Brasa and developing a winning team culture. We also dive into Brasa's unique hotline, and the secrets of Peruvian cuisineFinally, Michel opens up about the questions he wishes people would ask more often and discusses his book, a must-read for anyone in hospitality.Where to find Michel Falcon:WebsiteInstagramLinkedInFacebookTwitterWhere to find BrasaWebsiteInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): What it was like opening store number one(06:46): Thinking about PE money(09:25): Michel's first investor (16:42): Michel's experience working at 1-800-GOT-JUNK?(20:01): Talent Density(26:02): The Traffic Light Model(32:18): Brasa's Hotline(39:33): What people don't know about Peruvian food(42:26): Going down the high protein rabbit hole(47:31): Questions Michel wished he would get more often(49:47): Michel's book

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