From Academia to Appetizers: How a Former Professor Became a Restaurateur

Luna Pizza Cafe, Greenville NC

Most career changes involve updating a LinkedIn profile, maybe buying a new blazer. But for Richard? He went from lecturing college students to running a bustling restaurant. One day, he was grading papers; the next, he was perfecting meatball recipes and figuring out how to keep food costs down.

“Running a restaurant is a form of self-expression,” he says. “It’s like throwing a big party where everyone shows up.” Nine years later, Richard has expanded to multiple locations, survived a pandemic, and learned a thing or two about what really makes a restaurant succeed. Spoiler alert: It’s not just the food.

Leaving the Lecture Hall for the Dining Room

Richard had a tenured faculty position—a job most people wouldn’t dream of leaving. But when academia started nudging him toward administrative work, he realized pushing paper wasn’t what he’d signed up for. “I felt disconnected from my profession,” he admits.

So, naturally, he did what any reasonable person would do: he opened a restaurant. Seeing the dining room packed on a busy night gave him the same thrill he once got from leading a great class discussion—except now, instead of grading essays, he’s making sure people get their pasta hot.

Growing Pains: From One Spot to Many

Richard’s first restaurant, a cozy 54-seat spot, quickly became a local favorite. “We expanded pretty quickly,” he says—though in hindsight, “pretty quickly” might be an understatement.

His attempt to open in a food hall? “A lot of work for not much profit.” The pizza place in a condo complex? Construction delays, unexpected costs, and a last-minute investment just to stay afloat. Lesson learned: just because 750 residents live above your restaurant doesn’t mean they’ll eat pizza every night.

💭 What’s the biggest career risk you’ve ever taken? Tell us in the comments!

Cooking Up Creativity—Even During a Pandemic

When the world shut down, Richard didn’t spend the quarantine baking banana bread like the rest of us. Instead, he launched "Cook Along with Richard," a live-streamed cooking demo where customers bought meal kits and followed along at home. “It built a strong connection with our customers,” he says. Turns out, carbs and camaraderie make for a great business strategy.

The Secret Sauce: Hospitality Over Everything

While Richard’s business partner crunches numbers, Richard focuses on the guest experience. “We want you to have the best hour or two of your day,” he says—a refreshing mission in an industry where hospitality often feels like an afterthought.

That’s why he refuses to replace human service with touchscreen tablets. “I don’t like it for our restaurant,” he says. His servers make guests feel welcome—something an iPad can’t replicate (at least until AI learns how to compliment your outfit).

More Than Just a Meal

Richard’s restaurants aren’t just places to eat—they’re where people create memories. “We’ve had customers celebrate engagements and anniversaries at our restaurant,” he shared. Some even met there and now come back every year.

At the end of the day, that’s what keeps him going. Sure, teaching was rewarding—but now, he gets to see his impact firsthand. One plate at a time.

🍽 Do you think restaurants should embrace more tech, or is the personal touch irreplaceable? Tell us what you think in the comments!