In this episode, Zebbie Carney shares their journey of establishing Eugene's Hot Chicken in Birmingham. Starting from humble beginnings with a food truck at local breweries and companies to opening a restaurant in Uptown near the BJCC, our conversation discusses the challenges and rewards of transitioning to a brick-and-mortar location. Zebbie compares his restaurant's growth with established names like Hattie B's and talks about the essence of creating a unique menu, including offerings like local beers and fried fish. We also cover the basics of maintaining high standards, systematizing operations, and fostering a community-centric atmosphere. The episode provides valuable insights into navigating the restaurant business, from planning and execution to how he handles challenges such as COVID-19 and civil unrest.

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