A falling mortgage rate brings energy back to the coast, but the real story lives at a neighborhood table. We sit down with Suda’s co-owner, realtor, and wake-surf competitor Cole Kerby and general manager Mel Lashbrook to explore how a Santa Cruz favorite became the spot you can love twice a week. From leadership and systems to cocktails and comfort food, this is a tour through culture, consistency, and the realities of running hospitality in a high-cost market.
Cole shares how a career built on service—first as a Silicon Valley executive assistant, then in real estate—translated into hospitality at scale. His blueprint: listen first, codify what works, and make standards visible so anyone can win the shift. Mel brings a scientist’s eye to the bar, turning seasonal ingredients into balanced drinks through structured R&D, while protecting beloved staples on the food side. Together they’ve cut turnover to near zero, which regulars feel as familiar faces, steady service, and that “Cheers” sense of belonging.
We dive into pandemic pivots, patio strategy, and the razor-thin margins of restaurants today, from minimum wage to vendor creep to the sticker shock of liquor liability insurance. The counterweight is precision: staggered kitchen and floor labor, constant vendor comparisons, and menu engineering that keeps prices accessible. You’ll also hear how boundaries with guests protect staff and improve the experience, plus the ecosystem around Suda—Motive’s nightlife downstairs and Ulterior’s speakeasy upstairs—creating options for every mood.
Hungry for specifics? Daily brunch is on, hours are expanded, and Girl Dinner Thursdays offer a mini kale Caesar, fries your way, and a martini. If you love restaurant culture, bar craft, Santa Cruz dining, small business operations, or the human side of leadership, you’ll find ideas you can use tonight. If this conversation sparked something for you, follow the show, share it with a friend, and leave a quick review to help more listeners find us.
