A “Go-with-Your-Gut” Entrepreneur
Episode 477 | Broadcast: July 26, 2014
Brooks Bassler grew up around great Cajun food, so he knew his restaurant concept was a good one. It just took a lot of hard work to make it go. Russ interviews a successful entrepreneur who doesn’t take anything for granted. In our vignettes, Leisa chats with Annette Monks, Carlton Staffing and Carltech Staffing; PKF Texas’ Jen Lemanski visits with Ryan Istre; and Robin interviews Ralph Vasami, Universal Weather and Aviation.
School of Business
After graduating from the Wolff Center for Entrepreneurship at the University of Houston, Brooks Bassler perfected his Tex-Orleans menu concept. Today, his FOUR restaurant locations are doing well and Brooks has no intention of slowing down.
BusinessMakers Thought Leaders
After graduating from the Wolff Center for Entrepreneurship at the University of Houston, he perfected his Tex-Orleans menu concept. Years of hard work later, his FOUR restaurant locations are doing well and Brooks has no intention of slowing down.
Baby Boomers—wanted to do more to honor their loved ones than the standard funeral in a dark and gloomy funeral home. The consumer had changed but the industry had not. He wanted to focus more on the experience of the celebration than the location of the chapel.