← The Paper Jacket Podcast23 jun · 19 min

Episode 38: How Taylor Bass Built a Restaurant Brand That Helped Revive DeLand

Episode 38: How Taylor Bass Built a Restaurant Brand That Helped Revive DeLand23 jun19 min

Luister in SpotifyWerkt ook in je browser

5 andere apps

DeLand wasn’t always “cool.” But entrepreneurs like 𝗧𝗮𝘆𝗹𝗼𝗿 𝗕𝗮𝘀𝘀 are a big reason it is now. In this episode of 𝗧𝗵𝗲 𝗣𝗮𝗽𝗲𝗿 𝗝𝗮𝗰𝗸𝗲𝘁 𝗣𝗼𝗱𝗰𝗮𝘀𝘁, we sit down with Taylor—owner of 𝗕𝗮𝗸𝗲 𝗖𝗵𝗼𝗽 and multiple restaurant concepts in downtown DeLand—to talk about what it really takes to build a restaurant brand and help shape an entire community. From starting Bake Chop at 25 to now operating 𝗺𝘂𝗹𝘁𝗶𝗽𝗹𝗲 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝘀, 𝗮 𝗰𝗮𝘁𝗲𝗿𝗶𝗻𝗴 𝗰𝗼𝗺𝗽𝗮𝗻𝘆, 𝗮𝗻𝗱 𝗮 𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝗹𝗼𝗰𝗮𝗹 𝗯𝗿𝗮𝗻𝗱, Taylor shares how she built her business around 𝗽𝗲𝗼𝗽𝗹𝗲, 𝗰𝗼𝗻𝘀𝗶𝘀𝘁𝗲𝗻𝗰𝘆, 𝗮𝗻𝗱 𝗱𝗼𝗶𝗻𝗴 𝘁𝗵𝗶𝗻𝗴𝘀 𝘁𝗵𝗲 𝗵𝗮𝗿𝗱 (𝗯𝘂𝘁 𝗿𝗶𝗴𝗵𝘁) 𝘄𝗮𝘆. We dive into:<ul><li>How Bake Chop became a 𝟭𝟬-𝘆𝗲𝗮𝗿 𝗹𝗼𝗰𝗮𝗹 𝘀𝘁𝗮𝗽𝗹𝗲</li><li>Why 𝘀𝗰𝗿𝗮𝘁𝗰𝗵-𝗺𝗮𝗱𝗲 𝗳𝗼𝗼𝗱 𝗮𝗻𝗱 𝘁𝗲𝗮𝗺 𝗰𝘂𝗹𝘁𝘂𝗿𝗲 matter more than shortcuts</li><li>The reality of running multiple restaurants (and why it’s one of the hardest industries)</li><li>How DeLand evolved from a “ghost town” to a growing destination</li><li>Taylor’s mission to bring 𝗹𝗶𝗳𝗲 𝗯𝗮𝗰𝗸 𝘁𝗼 𝗱𝗼𝘄𝗻𝘁𝗼𝘄𝗻 𝗗𝗲𝗟𝗮𝗻𝗱 𝗼𝗻 𝗦𝘂𝗻𝗱𝗮𝘆𝘀</li><li>Why building a great team is the real secret behind scaling</li></ul> If you’re a business owner, restaurant operator, or someone who cares about building something meaningful in your community, this episode is packed with real insight. 📍Filmed at 𝗣𝗮𝗽𝗲𝗿 𝗝𝗮𝗰𝗸𝗲𝘁 𝗣𝗼𝗱𝗰𝗮𝘀𝘁’𝘀 𝗽𝗼𝗱𝗰𝗮𝘀𝘁 𝘀𝘁𝘂𝗱𝗶𝗼 𝗶𝗻 𝗗𝗲𝗟𝗮𝗻𝗱, 𝗙𝗹𝗼𝗿𝗶𝗱𝗮, right in the heart of the community Taylor is helping shape. 🍴 Explore Bake Chop and more: Visit downtown DeLand🎬 Produced by: <a href="https://paper-jacket.com/" rel="ugc noopener noreferrer" target="_blank">Paper Jacket | Tampa Production Agency for Video, Photo, & Podcasts</a> ---- 𝗧𝗶𝗺𝗲𝘀𝘁𝗮𝗺𝗽𝘀00:00 – “DeLand Wasn’t Always Cool…”00:30 – Meet Taylor Bass01:30 – The Birth of Bake Chop (10 Years Later)03:00 – From One Restaurant to Multiple Concepts05:00 – What Makes Bake Chop Different07:00 – Why Scratch-Made Food Still Matters09:00 – Falling Into Entrepreneurship (Unexpectedly)11:00 – From Pre-Med to Culinary School in NYC13:00 – Why Taylor Came Back to DeLand15:00 – Building Teams vs. Being the “Best Chef”17:00 – Scaling Through People, Not Just Product19:00 – The Growth of Downtown DeLand21:00 – Why Sundays Are a Missed Opportunity23:00 – How to Turn DeLand Into a Weekend Destination25:00 – The Reality of Running Restaurants Today27:00 – Taylor’s Different Restaurant Concepts Explained30:00 – Final Thoughts on Community & Growth