In this episode, Ashley Coyne discusses how she started Heart Beet Kitchen, which has taken Westmont and Ocean City by storm. Ashley talks about her professional athlete patrons and how she picked the locations of her stores. Ashley talks about how she was working for the Philadelphia Wings when they were relocated to Connecticut and how her gluten allergies fueled her quest to start a restaurant in South Jersey. Ashley also speaks about her initial struggles with hiring, her chef quitting days before the opening, and the fears that came from buying used equipment from restaurants that shut down within six months after opening. Her product was like nothing the Westmont area had ever seen before, and because of that, she doesn’t have to pay for marketing as local media companies regularly approach her to do stories on Heart Beet.
