73 www.CharlestonWomenPodcast.com | www.ReadCW.com | www.Instagram.com/CharlestonWomen What does a culinary school drop-out, a former banking industry manager and a one-time event floral company owner all have in common? They all currently run some of the area’s most popular restaurants and they represent a growing number of female restaurateurs taking the local food scene by storm. While Charleston is frequently associated with beautiful beaches, historic landmarks and wonderful weather, the diverse food scene has also made the “Holy City” a top dining destination. The National Restaurant Association estimates that nearly 50% of restaurant groups are now wholly or co-owned by women, so many of the cream-of-the-crop that encompass Charleston’s fare have women at the helm. If this is your dream, three of the finest have shared their secrets of success with Charleston Women. Take a look behind the curtain with us. Karalee Nielsen Fallert (KNF) is the CEO of All Good Industries, whose group includes Taco Boy restaurants, Park & Grove, The Royal American and The Bounty Bar. Fallert opened her first restaurant at 19 after dropping out of culinary school and hasn’t looked back. Karen Mennuti-Raju (KMR) is the co-founder of BENE Hospitality Group which includes SAVI Cucina + Wine Bar and Sommba Cocina & Cellar. After years in corporate banking, Mennuti-Raju decided to return to her hospitality roots and pay homage to her Italian heritage. Aimee Pellegrini (AP) is the owner of La Rustica Restaurant. Her experience with preparing custom floral installations prepared her for the rigor and demands of running a kitchen where products are fresh, presentation is key and customer service is everything. Is a culinary background a must? KMR: “Experience is always helpful, but there’s a place in the kitchen for someone who has a great attitude, is interested in the culinary works and is willing to learn.” KNF: “Not absolutely, but it’s definitely going to help deepen one’s hospitality I.Q.” AP: “To open a restaurant? Almost always! Working in restaurants is good for everyone. It teaches patience, integrity, compassion and teamwork. It can show you how much grit you have and it can also teach you your boundaries.” What challenges have you faced that a potential owner might expect? KMR: “COVID-19 hitting a few short months after opening and hitting our stride, labor shortages, increased cost of food and an overall recession — those have been How to Open a Restaurant Three female restaurant owners spill the tea BY SHERRY WHITING Karalee Nielsen Fallert. Charleston Women in Food Karen Mennutti-Raju. Aimee Pellegrini.
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