“The Brutal Truth About Running a Restaurant in Miami”
Running a restaurant in Miami isn’t for the weak — and in this episode, Felix sits down with Andrew Platt, a chef, operator, and hospitality consultant with 25+ years in the game, to break down exactly why.
As the head of Aha Hospitality Group and co-founder of Ernie’s Açaí, Andrew has helped build and fix some of South Florida’s most popular spots. Today, he’s pulling back the curtain on what actually makes or breaks a restaurant in Miami’s hyper-competitive market.
From Wynwood to Brickell, permitting nightmares to landlord battles, Andrew and Felix get into the decisions that kill restaurants — and the ones that save them. They cover how major events like the 2026 World Cup will reshape Miami’s dining scene, why operators need neighborhood-specific strategies, and the harsh truth behind the phrase: “Hope is not a strategy.”
Whether you’re opening your first restaurant or scaling your tenth, this episode is a must-watch for anyone who wants to survive (and actually make money) in the hospitality business.
⭐ What You’ll Learn
How to open a restaurant in Miami without getting crushed by permits, delays, and buildouts
Why bad decisions — not bad consultants — sink most restaurants
The real cost of operating in Wynwood, Brickell, and South Beach
How the World Cup 2026 will impact Miami restaurants, staffing, and rent
Why second-generation spaces aren’t always cheaper (and when they're a trap)
How operators should actually use consultants — and when to run the other way
What restaurants MUST do now to survive Miami’s rising costs
🎧 Perfect For:
Restaurant owners • hospitality operators • chefs • Miami restaurateurs • food & beverage entrepreneurs • anyone opening a bar, café, or fast-casual concept.