We had the good fortune of connecting with Alexia Apostolidi and we’ve shared our conversation below.
Hi Alexia, can you walk us through the thought-process of starting your business?
My thought process behind starting multiple businesses starts with my desire to offer unique services and products to serve the market. My mind is always focused on the customer and a shortage in the market of something I would love to have.
For example as a college student I realized I didn’t know How to cook and What to eat to maintain a healthy lifestyle. When I attended Culinary School I was able to consolidate my knowledge to make it easy to learn How to cook in only 7 days. My online cooking school is focused to all individuals of any age that would like to cook more and are struggling daily. It helps save money, time and share amazing memories while being proud!
The Virtual Restaurants “Nude Eats” that offers real food with many Keto & Low Carb options was born about 4 years ago when I went through a 120 pounds weight loss journey. Throughout this period I understood how limited, next to 0, options were available for people that wanted to eat out, stay healthy but also enjoy exciting food. I would be hungry and there was no convenient food places to grab something and I would end up buying some yogurt or cheese from a gas station. Nude Eats has wholesome meals, weekly delivery meals as well as Nude Vegan, Nude Taco, Nude Pita, Nude All Keto (pending Nude Burger) all online at the moment and looking for Drive-thru locations. This is a test to see if the market has the same need I did and the winner will get a physical location.
What should our readers know about your business?
What sets my business apart is that I want the leaders working with me to have a part of the business as without them nothing would not be successful. I want to improve people’s lives by teaching them the skills to be independent business owners by providing the training, and the culinary concepts, while supporting them all the way through until they are successful. I am also forming a course that will be available online for anyone who is interested in being in the restaurant business. In my production company, which includes the cooking show, as well as the Cooking School, the videographer has a percent in the business as well. I want everyone that works with me to know this is their business and together we can grow it!
I believe what sets me apart from others is my love for cooking and business combined has created a dynamic duo, throwing in my tenacity, bravery, and love for innovation, with a touch of passion and positivity, leads us to me, myself and I.
Since I was young I knew exactly what I wanted to create. A chain of restaurants, a cooking show and products in supermarkets. That clarity gave me the ability to form a specific path to get me there. I did my first 4 locations before I was 30 but quickly realized that I wasn’t equiped to make it bigger, I was overworked. I decided to come to the US again to work for a Coorparate chain of restaurants to learn the systems. That gave me the ability to go for it! Education, persistence and sheer conviction that all obstacles come to lead me to the exact spot that I would like to be!
I want people to know that Everything is possible! Dream it and then put an action plan to execute it. Know that difficult times will come, and know that they are there to take you to your final destination. Stay calm, hopefull, hungry and just get better to arise to the occasion which will lead you to your ultimate destination. Also celebrate all wins. The non-wins, use them as a learning curve. Always ask “How can I improve, what do I learn from this?” Nothing is personal, definite or final..keep going..when noone believes, keep believing in you! The truth comes out at the end!
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
My best friend actually visited from Greece and the itinerary had Wynwood, Midtown, Bayside, a trip with a boat at night going over Starr Island, South Beach including the beach, Lincoln Road, Biscayne Bay, Credon Park, Paam Museum, The Science Museum, The Adrienne Center for great Concerts.
As far as food there are beautiful rooftop restaurants, fancy places like Juvia but also interesting food spots serving an array of cuisines such as La Latina, Sabor y Peru, Pollo a la Brasa, Jacalito’s Taqueria, Nicaraguan places which is very interesting to try and experience different cultures! Since we are Greek I took her to George Pappa’s Ethos Greek Bistro in Coconut Creek and Wilton Manors as well as Kalamata in South Beach from my friend Ilya.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
There are many people in my path that have helped me get here. Some were great to me and share their wisdom, others showed me what NOT to do. I would like to list the ones that inspired me, in chronological order.
It started from both of my parents. My mom has an entrepreneurial spirit, is a go-getter, multitasker, great at organizing and executing ideas in a calm and fun way. My dad was always very meticulous, precise, and dedicated to one task at a time until full completion in excellence. Those are some of my top skills and the driving forces of my continuous growth.
All the Chefs in The Culinary Institute of America were disciplined, passionate, and proud which was transferred in my work ethic. At Florida International University Several Professors, taught me lessons more valuable than the classes by their industry storytelling, many techniques that I was able to implement throughout the years.
Chef Lefteris Lazarou of Greece was my Culinary mentor full of innovation, bravery, and an incredible businessman who cared deeply for his team leading us to be the first Michelin Star in Greece.
George Pappas was my Business mentor who helped me go through the ranks in the front of the house of the restaurant and learn every single detail to make a restaurant successful. His passion, persistence, mental agility, and love for his team were influential in my path, as well as defining in my managerial style.
Gilda Mitat taught me how to run multiple locations stress free with an efficient team, how to share my knowledge & grow more leaders, how to allow individuals to shine with autonomy while holding them accountable with specific results.
My favorite Business books that really shaped my style are “The One Minute Manager”, “The One thing”, “The 21 Irrefutable Laws of Leadership”, “Obstacle is the way”, “The Habit”, “Rich Dad Poor Dad”, “The 4 hour Work Week”