Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Douglas Weinstein, Co-Owner of Diamond Bakery on Fairfax, located in Los Angeles, CA, USA.
What's your business, and who are your customers?
Diamond Bakery on Fairfax is a cultural icon in the Fairfax District located across the intersection from Television City Studios, the Grove, and down the street from Melrose Ave. Diamond Bakery has been here since 1946, serving the Jewish community as well as the local residents and employees. We also supply the best deli in Orange County, Los Angeles, San Fernando Valley, and Synagogues from Long Beach to Santa Barbara.
Tell us about yourself
I am 59 years old. I started working in kitchens for money at 13, making pizza dough for a local shop called Little Cesars Pizza, not sure if it is related. I worked my way through Del Taco, Denny's, and Marie Calendars, then in 1981, became a chef's apprentice under Raimund Hoffmeister at the Century Plaza Hotel. In the late 80's early 90's, I worked at Checkers Hotel with Jerry Comfort, The Regent Beverly Wilshire, and the Broadway Deli with Michel Richard of Citrus fame and Bruce Marder of Rebecca's Venice. From there, I went on to be a product sales specialist for Swiss Chalet fine foods specializing in the bakery line. I became a fan of Diamond Bakery as an apprentice because it was the top Jewish-style bakery on Fairfax. Over the years, I had several bakeries and catering businesses of my own and did some business with Diamond Bakery. Twenty years went by, and I decided to take a road trip to Fairfax and Pico Robertson from Santa Barbara with another volunteer baker from the Santa Barbara Jewish Federation. While at Diamond, We learned it was going to close in June of 2021; we formulated a plan and took over in June. I am motivated by the customers who tell me they have been coming here since they were 6 (they are 80 now) with their grandmother. I'm also motivated to keep the traditions of Jewish baking alive for generations to come.
What's your biggest accomplishment as a business owner?
My biggest accomplishment as a business owner is keeping it alive through very tough economic times.
What's one of the hardest things that come with being a business owner?
Juggling all the aspects of business operations.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- Make a plan, and show that plan to as many successful people in the industry you are in so they can add, adjust and improve your plan. Follow the plan but don't be afraid to make adjustments on the go. Continue to consult with your industry experts.
- Be thorough: don't shortchange the back office tasks like bookkeeping, regulations, permits, licenses, utilities, MAINTENANCE costs, advertising, marketing, social media, packaging, and more. Banking is critical; use a bank that is close to you, is business-friendly (not all are), and has a good online portal.
- DON'T BE A MARTYR, AND TRY TO DO IT ALL BY YOURSELF! Know your strength (ONE OR TWO), and delegate the repetitive tasks that don't move your business forward. Always work ON your business, not only IN your business. I failed at this and am now so far behind on those things I don't do well and don't like to do, but they are essential to staying out of trouble.
Where can people find you and your business?
Website: https://www.diamondbakeryla.com/
Facebook: https://www.facebook.com/DiamondBakeryLA/
Instagram: https://www.instagram.com/diamondbakeryla/
Twitter: https://twitter.com/diamondbakeryla
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
Turn your craft into recurring revenue with Subkit. Start your subscription offering in minutes and supercharge it with growth levers. Get early access here.