Today we’d like to introduce you to Joshua Jungferman.
Hi Joshua, so excited to have you with us today. What can you tell us about your story?
I started working in the hospitality industry at 16 washing dishes and learning the Fry cook station. I transitioned to serving and tending bar after high school while attending Stetson University. I was going on a free ride from the school, however, our family did struggle financially, and so I did have to maintain a full-time job working in restaurants. Because of this and youthful indiscretions, I ended my college career early in the third year without a degree. After tending bar for a few years, I found an interest in wine, and I began learning as much as I could about this part of the restaurant industry. I attended lectures, classes, read books, arranged blind tastings with local colleagues with a similar interest. During this time, I took over managing the bar and the main wine buyer for a local restaurant. I began working there in 2005, and by 2009, I had taken over the daily running of the business as the General Manager. The restaurant was started in 2003 by a couple from Key West at an advanced age, and by 2013, they were ready for retirement but needed an exit. I was a logical choice to purchase the business but had zero access to the capital required to purchase a 297-seat restaurant. I was 32, and I did not have access to investors, either. I signed a Note with the Owners for an 8-year term and took over the restaurant January 2014. From then until 2020, we grew the restaurant 100%, started and grew a self-sustaining Catering business with a separate facility, and grew the operation from 30 employees to over 60, and paid off the Note early. Then, the Pandemic. That is another story, altogether, but we are sitting now with a robust restaurant, catering business, and an outdoor cafe – Back Porch Pizza Bar.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Finding capital at the beginning to take the step into ownership. Managing cash flow at the beginning of a large business with next to no cushion at first.
Learning how to scale as we grew the business.
Learning accounting 101, lol.
How to build a company from the ground up referring to the Catering company. That was definitely stepping outside of our comfort zone.
The Pandemic and that direct impact on our industry.
Creating and maintaining the right culture in the business.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Our core strength is customer service. Other than our advantageous location with the perfect view of the sunset every evening, we strive to go the extra mile for all of our guests. I believe this is absolutely mandatory to creating a great guest experience.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
Community is one of our Core values. We encourage our team to be a part of the community by volunteering their time and seeking out ways we can give back to our community or charitable causes we can give to, or work with to bring attention and donations. We are very visible in the community with our local government and nonprofits downtown.
Contact Info:
- Website: piscesrisingdining.com
- Instagram: piscesrising239 backporchpizzabar
- Facebook: pisces rising / backporchpizzabar
