<p>In this episode of <em>Bean There Done That</em>, host <strong>Phil DiBella</strong> sits down with <strong>Mikella Esposito</strong> and <strong>Laurence Santini</strong>, the ambitious young duo behind <strong>Como Restaurant</strong> in West End. They share their journey from different professional backgrounds—Mikella with her creative and entrepreneurial roots, and Laurence with a law degree—to becoming passionate restaurateurs.</p><p><br></p><p>They discuss the highs and lows of running a restaurant, including <strong>making tough business decisions, learning from failure, adapting to customer demand, and building a team culture that fosters loyalty and success</strong>. With a strong focus on community and authentic hospitality, they reveal how they transformed Como into a welcoming, thriving Italian dining experience.</p><p><br></p><p>If you’re a young entrepreneur or someone considering starting a business, this episode is packed with <strong>valuable insights on resilience, adaptability, and the power of emotional engagement</strong>.</p><p><br><strong>Key Topics &amp; Themes</strong></p><p>• The <strong>inspiration</strong> behind Como Restaurant and their transition into hospitality</p><p>• <strong>Challenges of the first year</strong> in business and the adjustments they made</p><p>• How they <strong>shifted their business model</strong> to align with their community’s needs</p><p>• The <strong>importance of team culture</strong> and how they nurture and reward staff</p><p>• Learning from <strong>failures and missteps</strong>—the story behind their Munga Munga spaghetti night</p><p>• The <strong>power of emotional engagement</strong> in hospitality and why it’s the key to success</p><p>• Their <strong>vision for the future</strong> and advice for aspiring business owners</p><p><br><strong>Time-Stamped Highlights</strong></p><p>📍 <strong>00:00</strong> – Introduction to <em>Bean There Done That</em> and today’s guests</p><p>📍 <strong>01:15</strong> – Meet Mikella Esposito &amp; Laurence Santini – The story behind Como</p><p>📍 <strong>02:55</strong> – The challenges of the first year in hospitality</p><p>📍 <strong>07:50</strong> – Adapting to customer needs and reshaping their restaurant’s identity</p><p>📍 <strong>10:55</strong> – The importance of a solid <strong>business plan</strong></p><p>📍 <strong>12:45</strong> – How they involve their <strong>team</strong> in decision-making</p><p>📍 <strong>19:00</strong> – Learning from <strong>failure</strong>: The evolution of their Munga Munga pasta night</p><p>📍 <strong>23:20</strong> – Why <strong>meaning creates movement</strong> in business</p><p>📍 <strong>26:10</strong> – Bringing warmth and personality into their restaurant experience</p><p>📍 <strong>30:50</strong> – Their <strong>top advice for young entrepreneurs</strong></p><p>📍 <strong>34:00</strong> – Wrapping up: Supporting young business owners and looking ahead</p><p><br><strong>About Our Guests Mikella Esposito &amp; Laurence Santini – Owners, Como Restaurant</strong></p><p>Mikella and Laurence are the young, dynamic duo behind <strong>Como Restaurant</strong> in West End. With a background in <strong>entrepreneurship, law, fashion,