\n Entrepreneur <\/p>\n
Eli Sussman isn’t afraid to call out the restaurant industry. As a chef, operator and content creator, he’s built a career that blends hospitality with digital influence. He’s opened restaurants, seen failures and used humor to spark industry conversations \u2014 often on social media.<\/p>\n
Sussman’s background is rooted in food. He and his brother, Max, have spent their careers in kitchens, running restaurants and building their brands. Sussman co-founded Samesa, a Mediterranean fast-casual concept, and now leads Gertrude’s in Brooklyn.<\/p>\n
But beyond his work as a chef, Sussman has become a digital voice for those in the trenches of the restaurant world. His approach? Memes.<\/p>\n
Sussman’s Instagram feed is filled with sharp, relatable posts that highlight the everyday realities of restaurant life. His biggest targets are outdated traditions within the restaurant hierarchy.<\/p>\n
“The meme is a perfect format to encapsulate a lot of emotion into one succinct sentence or one complete visual,” Sussman tells Restaurant Influencers<\/i> podcast host Shawn Walchef. “It lets me articulate my frustrations and spark conversations in the industry.”<\/p>\n
Whether it’s chefs refusing to pay interns or clinging to an outdated mentality, he’s using humor to push the industry forward in a positive direction.<\/p>\n
Related: His ‘Sonic the Hedgehog’-Themed Pop-Up Restaurants Bring the Classic Video Game to Life \u2014 and Feature the Beloved Character’s Favorite Food<\/b><\/p>\n
Sussman doesn’t just critique \u2014 he sets examples. His partnership with Baldor Specialty Foods started with memes poking fun at late deliveries, a common chef frustration. Instead of taking offense, Baldor embraced it. The company worked with Sussman to create a limited-edition merch drop that quickly sold out.<\/p>\n
“I basically talked enough shit on the internet until I fell backward into a partnership with them,” Sussman jokes. “But really, it shows that brands willing to lean in and laugh at themselves can actually connect better with chefs.”<\/p>\n
The takeaway? More brands should engage with industry personalities instead of shying away. The success of the Baldor collaboration proves that authenticity and digital storytelling drive real engagement.<\/p>\n
Related: Your Guests All Want the Same Thing, Says This Hotel Food and Beverage Consultant \u2014 Here’s What<\/b><\/p>\nLearning through failure<\/h2>\n
Sussman’s ability to adapt stems from experience. His restaurant, Samesa, never scaled as he envisioned. Despite its strong concept, it struggled to establish itself in the competitive fast-casual restaurant landscape.<\/p>\n
“I thought Samesa was going to be a fast-casual powerhouse, but I couldn’t hang with the big guys,” Sussman admits.<\/p>\n
Rather than dwelling on the setback, he refined his approach, leading to the success of Gertrude’s in Brooklyn.<\/p>\n
Now, he’s applying those lessons to Alo’s Ann Arbor, an Italian-American spot that’s also a family operation. Samesa’s failures provided a roadmap for smarter decisions.<\/p>\n
Sussman’s strongest connection remains with his family. He’s opening Alo’s with his brother, just as they’ve built restaurants together in the past. And now, as a new dad, he sees the restaurant world through a fresh lens.<\/p>\n
Running a kitchen and raising a child require patience, structure and adaptability. Whether mentoring a line cook or managing a sleepless night, the lessons carry over.<\/p>\n
His philosophy is simple: Listen, learn and keep trying. Whether it’s a restaurant, a meme, or a merch drop, Sussman isn’t afraid to take risks. “Every failure has made me a better owner.”<\/p>\n
Related: To Make the Perfect Cocktail, You Need Collaboration. It’s the Same When You Own a Restaurant.<\/b><\/p>\nAbout Restaurant Influencers<\/i><\/h2>\n
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Related: How These Entrepreneurs Turned a Seasonal Venue Into a Nightlife Powerhouse<\/b><\/p>\n
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