What does it take to turn neighborhood food walks into a business across 23 cities? Kenny Dunn, founder and CEO of Eating Europe, joins Shawn Walchef to share how introducing friends to his favorite people and food in Rome became a business. As the company expanded, full-time salaries in cities with fewer bookings squeezed margins, forcing Dunn to pause growth and rethink the model. He shares how his team finds local characters and restaurants, why those relationships are difficult to replace and what makes a food tour memorable: helping travelers experience a city as if a local friend were showing them around.
Grow where your business is strongest - Dunn says he would have built more of the business in Rome before spreading his attention across new cities that took longer to generate enough revenue.
Give guests a story worth remembering - From a vendor selling 40 varieties of tomatoes to a historic Roman wine cellar, Eating Europe builds tours around people and places that make each city distinct.
Plan for changes in your team - Local managers hold important relationships with guides and restaurant partners. Processes and backup plans help protect the business when those managers leave.
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