How A Specialty Menu and Two Restaurants Keep Owner Busy Year-Round
Restaurant Engine Podcast, Episode #2
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In This Episode…
We spoke with Tiffany Lach, who started Sola Café & Bakery in Bozeman, Montana six years ago – and recently opened Red Tractor Pizza less than two miles away. You’ll hear about:
- Tiffany’s lifelong experience in the restaurant industry, which started helping at her father’s five restaurants
- How Tiffany manages a farm-to-table philosophy and gluten-free options for her loyal fan base
- How a kitchen fire led to a new location and resulted in a second, completely different restaurant
- Why continuously supporting cultural events and donating to local charities has been instrumental to her business
We learn why Tiffany made the decision to offer gluten-free options from the very beginning and what was behind it. She shares her menu strategies and the reasons for her focus on sourcing ingredients locally – and how she manages such a diverse selection.
Specializing in breakfast, lunch and decadent (yet allergy-free) baked goods, Sola is a hit with both locals and tourists that visit Bozeman. Red Tractor Pizza offers “the best gluten-free crust ever”, soy-free options and even dairy-free pesto! Every pizza is hand-made in an enormous wood-fired brick oven that has been built-in to the building for decades.
Tiffany, a lifelong entrepreneur, offers a unique perspective on how she makes things work so well at both restaurants, and how different marketing techniques have worked for her over the years.