In this episode of Grit Won't Quit, Tom sits down with Ian Vernon, co-founder of Home Frite, to talk about turning a small food stand into a growing franchise. Ian shares how he went from working as a project manager in New York City to launching a hand-cut fry business at Brooklyn's Smorgasburg market with just $6,000. They dive into the lessons learned from scaling up, the commitment to quality ingredients, and how Home Frite holds its own against fast-food chains by focusing on freshness and flavor. Ian also talks about the challenges and rewards of franchising and what it takes to build a recognizable food brand from the ground up. Whether you're an entrepreneur or a foodie, this episode is packed with insights, hustle, and a whole lot of heart.
