JRE 1583 · June 27, 2024

John Terzian & Craig Susser

businessentrepreneurshiprestauranthospitalitylos angeles

Who is John Terzian & Craig Susser?

John Terzian is co-founder and co-president of Los Angeles-based hospitality and lifestyle firm The h.wood Group. Craig Susser is the owner of the Los Angeles restaurant Craig's, and creator of the non-dairy ice cream brand Craig's Vegan.

Topics and Timestamps

01John Terzian and Craig Susser discuss building The h.wood Group, one of LA's most successful hospitality empires
02Craig Susser talks about creating Craig's restaurant and the challenges of opening a high-end establishment in Los Angeles
03Discussion about the non-dairy ice cream business Craig's Vegan and the growing plant-based food movement
04Both guests share insights into the LA nightlife and hospitality scene, dealing with trends and customer preferences
05They discuss the difficulty of maintaining quality and reputation when scaling hospitality businesses
06Conversation touches on the entrepreneurial mindset required to build and sustain successful lifestyle brands
▶Introduction to The h.wood Group and hospitality empire0:00:00
▶Craig Susser discusses opening Craig's restaurant and the challenges of fine dining0:15:00
▶Conversation about Craig's Vegan ice cream and the plant-based food trend0:35:00
▶Discussion about maintaining quality and reputation in the hospitality business0:55:00
▶Insights into the competitive LA nightlife and restaurant scene1:15:00

The Show

Joe sits down with John Terzian and Craig Susser, two major players in LA's hospitality and lifestyle scene. Terzian co-founded The h.wood Group, which has become one of the most influential hospitality companies in Los Angeles, while Susser is the owner of the acclaimed Craig's restaurant and founder of Craig's Vegan ice cream.

The conversation covers what it takes to build and maintain successful restaurants and nightlife venues in one of America's most competitive markets. Both guests have deep experience in understanding what customers want and how to deliver exceptional experiences consistently. They discuss the evolution of their businesses, the challenges they've faced, and how they've adapted to changing consumer preferences over the years.

Craig Susser shares his journey with Craig's restaurant, detailing the meticulous attention to detail required to run a fine dining establishment. He also discusses his venture into the non-dairy ice cream space with Craig's Vegan, capitalizing on the growing demand for plant-based alternatives without sacrificing taste or quality. The conversation explores how consumer preferences have shifted toward healthier and more sustainable options, and how forward-thinking entrepreneurs are capitalizing on these trends.

Terzian and Susser both emphasize the importance of understanding your market, maintaining consistent quality, and building genuine relationships with customers and staff. They discuss the cutthroat nature of the LA hospitality scene and what separates successful establishments from those that fail. The episode provides insight into the business acumen, creativity, and work ethic required to succeed in the lifestyle and hospitality industry.

The guests also touch on the importance of brand building and how reputation can make or break a business in Los Angeles. They discuss hiring the right people, creating the right atmosphere, and staying true to your vision even when facing pressure to compromise or cut corners.