Sommelier and restaurateur Hillary Zio shares how she went from big city consultant to small town operator, slashing payroll at her 24 seat restaurant, navigating zoning headaches, and building micro seasonal menus to reach profitability.

John Medina shares how he built a wholesale and flipping business in Los Angeles, breaking down margin discipline, distressed property sourcing, and the hard lessons behind an $80,000 mistake involving buried tires.