FULL COMP · 2026-05-05 · 32 min
What if most restaurants fail because no one’s really watching what matters? Maycoll came up peeling potatoes in Michelin-starred kitchens, learning the craft from the ground up. Over time, that experience evolved into something deeper: a clear understanding of what actually keeps a restaurant alive. In this conversation, we get into the leap from operator to owner, why “luck” is just a story people tell to avoid the truth, and how he built systems that let him scale globally without being trapped in the kitchen. If you’re still running your restaurant without a clear pulse, this conversation will force a reset. To learn more about Cuna, visit cuna.nyc . _________________________________________________________ Today's episode was
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