Alright – so today we’ve got the honor of introducing you to Dan Cody Neathery. We think you’ll enjoy our conversation, we’ve shared it below.

Dan Cody, appreciate you joining us today. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

When it comes to bringing an idea to fruition, there is no specific time limit. That said, time is one item there is no receipt for a return so to accomplish your dreams and goals, you must apply yourself. Some people get lucky and success falls into their laps but for those who are hungry, luck happens when preparation meets opportunity.

My dream of owning in the hospitality industry started in high school when I wasn’t even of age to drink. To achieve this, I begin writing about food and embedded myself in the food and beverage industry to learn and network. Either volunteering to help in kitchens or food events, those experiences shaped the outcome I wanted.

Would I have loved to start owning bars at an earlier age? Sure. I’ve watched many great hospitality groups started by people my age when I was still drinking in their bars. But comparison is the thief of joy and everything in due time.

Put one foot in front of the other and you’ll eventually get somewhere.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

After years of food writing I was approached by a close friend with the chance to purchase one of my favorite restaurants at the time that was located in Deep Ellum. Unfortunately, as the saying goes, friendships end when business begins, and I purchased a failing entity. I had the foresight to not pity myself and kept the boat afloat. This, of course, would not have happened without being supported by a team.

Fortunately I was put in touch with a group who was able to takeover the concept and open a bar named Off the Cuff, that went onto opening Pour Decisions and Buena Vida in Fort Worth. We have two upcoming concepts that will be opening in Dallas this year.

There’s nothing that makes me standout from anyone else. In the grand scheme of things, I’m a nobody, but I enjoy coaching and mentoring anyone who wishes to invest into the hospitality business or learn about it. I been approached by many to consult, provide ideas, or comb over business decks and contract agreements. At this point, I have a PhD in what not to do and with that, I’m still learning along the way.

We’d love to hear a story of resilience from your journey.

Resiliency comes in two ways, for some it resides within, for others, ambition and motivation are the fuel to being resilient.

Going back to my first restaurant, instead of feeling sorry for myself, I got to work. Monitoring labor and food costs, working with my book keeper to stagger paying vendors without pissing them off, too. They also have to be paid and preferably in a timely manner. Then putting your product out there whether it be discounts, events, dinner specials, and as cringe as they can be, inviting “foodie influencers” to showcase your product.

I took that lemon that was handed it to me, made myself an Arnold Palmer and garnished it with the lemon. It’s ultimately all about perspective. But I’ve seen many many people like me who want to follow their dreams in food and bev and lose their ass. There’s a certain reality one must grasp before understanding the dream. Some live in utopia and get blindsided by that reality later on.

I’m all about following your dreams, but I’m all about being real with yourself. I’ve been able to be very blunt with people and hopefully kept them out of a financial hole by providing insight to how risky owning a bar or restaurant can be. Its not for the faint of heart.

An apex for myself was being asked to serve on the Texas Restaurant Association – Tarrant County chapter where now I hold the position of Vice Chair. It’s a great organization and I recommend anyone who is interested in the industry to attend one of several mixers held throughout the year between Fort Worth and the Dallas chapter.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

Be careful who you do business with. I mentioned it earlier, friendships end when business begins. I was duped by a friend with my first restaurant and I’ve been duped by a recent business partner who stole from my capital input for a concept to pay off their previous business’s loans, their personal loans, and their credit card bills. That’s money I’ll never see it again but that’s the ugly side of business that one must be prepared to deal with.

One thing I tell everyone is I surround myself with people smart than myself. That doesn’t always mean they are of sound character.

A piece of advice was once given to me; If you have $50,000 you can flush down the toilet and never see again and not care about, then you can invest in a bar.

But the bigger picture to all this, my faith in God. I’m not perfect, I can be snarky, but that faith allows me to check myself, humble myself, apologize when needed, put others before myself, and hope along the way I can be a positive in someone’s life. None of this matters when we leave this earth. It’s temporary.

Contact Info:

• Instagram: @thedancody

Image Credits

Credit to Buena Vida