Webinar/Podcast

Sarah Lieberman and JC Ricks with Dandelion Cafe

Welcome to the Corner Booth!

Join host Chris Tripoli and guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business.

Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts.

Corner Booth is a production of RestaurantOwner.com.

So grab your favorite beverage, have a seat, and listen in!

Long Before Sarah Lieberman and J.C. Ricks were awarded “Best Chicken & Waffles” in the country by Good Morning America in 2023, they were running Dandelion Cafe, their 40-seat breakfast and brunch concept in Bellaire, TX.

As a teen, Lieberman worked in her parent's pizza restaurant. After a brief career in the oil industry, she returned to hospitality in 2016 to open Dandelion Cafe. Ricks had studied culinary arts and began his career in fine dining before meeting Lieberman and joining her at Dandelion Cafe.

Their relationship blossomed personally and professionally into a partnership that grew Dandelion Cafe from a small coffee and pastry shop to a popular neighborhood breakfast and brunch concept. Known for their creative approach to breakfast, Lieberman and Ricks offer a seasonal menu with fresh local products. Specialty items include lemon blueberry and brioche strawberry French toast.

Ricks manages the kitchen and Lieberman is responsible for service and operations. "We work very well together and have created a sense of family among our staff,” says Lieberman, crediting the positive work environment for building a team that helped expand the concept to three units. Adds Ricks, “Being married and parents helps us to lead with empathy and better engage and support our staff.”

In this episode, Lieberman and Ricks share advice for creating and growing a successful concept, emphasizing the importance of creativity, community involvement, and satisfying the customer. “Success is much more than serving good food and beverages,” says Lieberman. “It’s bonding with your guest."