Lisa and Lindsey Rusch, co-owners of The Brekkie Shack, talk more about the how's and the why's of their restaurant.

They strive to make tasty, health-centric, creative takes on breakfast, lunch and brunch served all day. Lindsey and Lisa Rusch are twin sisters from Columbus, Ohio who started Brekkie Shack to create a laid-back indoor-outdoor atmosphere. Brekkie Shack offers responsibly sourced craft coffee, all baked goods made in-house, fresh cocktails, and healthy, balanced meals.

614-525-0190

1060 Yard Street

Columbus, OH 43212

brekyes@thebrekkieshack.com

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David: Good morning. Tri Village Chamber Partnership. David Polakowski, president and CEO. And this morning we have a group with us. First we have Katie.

Katie: Katie Ellis. Good morning. I'm the operations manager for the Tri Village Chamber.

David: And this is Katie's first experience with that. So we're going to be tag teaming. And then I'm excited. We have Brekkie Shack, Lindsey and Lisa Rusch. And for those of you that have never been there, shame on you. Um, it is an experience that you will want to keep going back to. Good morning, lady.

Lisa: Good morning. Thanks for the intro.

David: Sure. How are you doing?

Lisa: We're good. Yeah. Next morning, today? Um, yes, we have the garage doors open up Brekkie. Sun is out. It's a perfect morning for brunch there.

David: I know. And it's going to be 70 this weekend, only high, so it should be even nicer with garage doors open. All right, here we go. Twins. You work together, live together, right? Together, do everything together. I see you on social media. How did you get to Brekkie Shack?

Lindsey: Um.

Lisa: Well, we've always lived together, which is pretty crazy. Um, we went to college together. We both got business degrees. Um, we played soccer together in college.

David: Uh, and what university? Of course.

Lisa: We went to Whittenburg University.

David: Yeah.

Lisa: Great experience. Um, and so we went there. After that, we moved back to Columbus. And, um, at the time it was a hard job market, and so we decided we could either go to culinary school and try that out, or we could go and get real life experience. And we decide to go with the second option and just immerse ourselves into industry jobs and really see if it was still a passion of ours that we grew up knowing that we wanted to own a bakery, but we wanted to really figure out if we wanted to pursue it. So, um, we saw a lot of things that we really loved about the restaurants and about bars that we worked at. Um, and then we saw some other things that we would love to just avoid from the concepts that we wanted to bring to the community. And, um, after that, we managed through that. And then we, um, coached soccer for a long time to be able to stay connected with the community and stay, um, involved with that sport that we love. And then we went to the corporate world for a little while. So we worked for our family business, um, in the marketing department, and we got to travel a lot.

David: And what is your family business?

Lisa: It's called Animatic Corporation. It's, uh, always assumed that it would be some type of restaurant concept and that would make sense. Uh, but it's a metal manufacturing firm that, um, feeds into L brands. They make all the caps enclosures for Bath and Body Works. Estee Lauder, Victoria Secret. So through that, we, um, got to see a lot of different facets of the business, which was, uh, really great for us to learn about, just more so the structure of a business and how to run it. And, um, I think going from working in the restaurant industry, it really gave us a structure in life in order to be able to bring to our own business, and that we wanted a daytime concept and kind of how we structured our lives, um, and our marketing roles. And it really translated well to bring that routine over to brecky, but we did that for five years. And, um, we are very fortunate to be able to travel through both of those roles. And we got to see a lot of restaurants around the US. Too, and see not only what all creative people in Columbus are doing, but also to be able to see what's going on in the West Coast or on the East Coast. And, um, we just got to a point in our lives where I think our family was like, either stop talking about it or do it. And it was a really good push for us because sometimes we just hesitate because, um, we're a little conservative. And, um, our family really just helped push us up and, um, say, we're here to help support you too. Just go ahead and try it. So we wrote our business plan and then, um, we worked through the build out and everything and things just kind of came together. We started meeting really nice people around Columbus and, um, got a lot of really great advice.

David: That was just from Lisa. I take it Lindsay is a little more quiet.

Lisa: I guess. Well, everyone calls me Twin in charge. And it started from an early age. One of our coaches called me that and it stuck. Uh, and so I think I dominate our conversation and I do not mean to, but it's everything she's thinking. Yeah, exactly.

David: Let's go to the Twin thing, then we'll come back to Bracket check. Do you have that connection that when you're apart, you sense, when you're together, you can sense with each other's thinking? Because I always see you guys together. Yeah, I was driving down good all, and I was sorry to keep you in person. I was like, pulled up on my car fly, you guys ran. I'm like, hey, I always see you guys together. And that's that model with the Twin aspect. But how is that working together and doing everything?

Lisa: We feel fortunate because there's always someone right next to us who we can trust wholeheartedly. So in a business, in life, everything, it works really well. Um, but, uh, yeah, she has always been the more dominant one, which works in our favor. I feel like, um, people know what to expect out of us, especially staff members, everyone. And so kind, um, of that relationship works out.

David: So how did you come up with the name Bracket Shack?

Lisa: Um, just slang for breakfast. And I um, know it's really popular, especially in Australia. That term is, um, but we have not been to Australia. It's really like a dream trip for us. However, we, um, really liked how fresh they structure their meals and just the idea and culture behind it. And so, um, we have been to Maui a few times and we felt like that culture too, was a little similar to what they do in Australia and that they really feed off the land, they eat fresh, they want to support the community there and then they're not necessarily so worried about exporting items or anything. But especially on Maui, um, the food grown there, they really used for the community there to sustain it. And that, um, kind of led us into all of the sustainability initiatives and everything that we do at Braggy too.

David: So locally, you purchase locally. Where do you buy your products and everything that you do? I know you support our local Distilleries and, uh, other things, but when you talk about Hawaii and sustainability and they use that for their communities, where do you guys get your food? And then we're going to get into how did you come up with your menus?

Lisa: Yeah, we try to source as much local as possible given, uh, their limits here in Ohio. But, um, whatever we can, definitely, um, when there is a local option, we pick it and we work on that. And then we also focus on sustainability and that, um, for our packaging. We do a, um, lot of compostable materials and we compost and Breckie. Um, we recycle and then we, uh, use reusable materials. So we have now been able to divert over 90% of our output away from landfills. Um, it has saved tens of thousands or maybe hundreds of thousands pounds of trash from the landfill by now. Um, but yeah, our composters come to us every year and they're like, um, the amount of output that you're putting out there just for eggs and coffee and everything is pretty astounding. But in the beginning we started, um, just with throwing things away and we saw how much was going on our door and it was keeping us up at night. We were like, we can't do this. We need to be able to be making a difference. Um, so I think that we're down to maybe like a quarter or half a bag of trash a week for the entire restaurant.

David: I've been there several times and every time I'm there, it's consistently busy. So if that's all the trash that you're putting out, that's amazing.

Lisa: Yeah.

David: And I give you guys a lot of credit because that takes a lot of thought, uh, in process and continuation of making sure that things are going to the right place.

Lisa: Thanks. I, um, think our team takes pride in it too, being able to they have the knowledge now in order to sort everything out and it takes a lot more time and it takes a lot of training, but, um, they feel that it's really rewarding, too. And then I think also having that younger generation learn all these habits, I think that it's really powerful.

David: So how did you come up with your menu? Where do you get your ideas? Because I know you are from gluten and dairy free all the way to us wonderful people that just eat whatever we can. Does that make sense?

Lisa: Yes. We like the range. Yeah, well, um, we grew up always wind up wanting to own a bakery. And I can also let you take this question too. Yeah, keep going. And I'll chime in. Okay. So we wanted to do baked goods and then we realized how much of a gloom, friendly audience that we have. And so we do have dedicated baked goods to that as well, that we provide. And I grew up as, um, type one diabetic. I was diagnosed when I was eleven. And so. Um. Just learning the nutrition and everything for each dish that I.

Lindsey: Uh.

Lisa: Was eating. And having to know all of the carbs for everything. And then also wanting to learn about.

Lindsey: Um.

Lisa: Glucose absorption and how I. Um. Can slow that down and make my body healthier and control my insulin and everything. Then that led to us.

Lindsey: Uh.

Lisa: Structuring all of our meals on.

Lindsey: Um.

Lisa: Our menu that we try to do a lot of veggies with healthy fats. So avocado added, um, to a lot of our meals and then with, uh, a starch just to have a nice balanced meal. But we like to pair the starch with avocado. Just from what we've read, I can't say that coming from a doctor or anything, but from what we have read.

Lindsey: Um.

Lisa: Or it slows down the glycemic index, or I guess lowers it so that then it slows the absorption of it. And so then you don't necessarily have to take as much insulin. So just little tricks for that. Um, I said that I was diagnosed, she was diagnosed 15 years later in life. That was really a big shock for us. So we're both type one.

David: Okay.

Lisa: Um, and then older brother is as well. And it's just been a very big thing in our family. And we also try to make sure that the way that we try to eat is, I'm sure the way that everyone else tries to eat, too. And that people would appreciate us trying to look after that health aspect.

David: The word is try for most of us, try. And this is part of the story. I never knew how you got, uh, to the nutritional aspect. And it is a challenge because my husband is a type one too. He was diagnosed late on stage, uh, in his 30s. So it's a challenge every day. Wow. These are things we need to promote more about.

Lisa: We do. Yeah. We used to be really heavily involved with JDRF. Which is Juvenile Diabetes Research Foundation. Um, they're the local chapters since moved to Cincinnati, but they are actively bringing more events back in the fall. Um, we're going to do the gala, which is usually, uh, on campus in the fall. But, yeah, we need to promote that more. I think that we are just a, um, little shy about talking about type one before.

David: But you did your homework, you did your research, but you also live it in. What a better story to share with individuals? Because you will be out there helping it's just one person and then another. But that's what you need to share, and it's when you're comfortable with it.

Lindsey: Mhm.

David: I love pushing people outside the door. I'm amazed at, uh, the story. So, choosing your menu, what are your favorite items and how do you try different things? Like, sorry everybody, but we have doughnuts with, uh, the pumpkin spice buttercream, which is amazing. Is it gluten free?

Lisa: It is not gluten free at all. Yeah, we do have some gluten friendly treats, um, as well. One being poptart that we make in house. So we have fun. We rotate those flavors seasonally, too. So we have strawberry, pumpkin spice, brown sugar. Yes. Um, we have fun with those.

David: Yes. And this is delicious. What's your favorite item?

Lisa: I say all the fields.

David: No, they both look at each other and start talking individually. Don't look at each other.

Lisa: I think if I were going to brecky every day, I would find myself ordering the olive oils like sandwich. I would too. But then I'll say on the lunch side, I'd pick the hash grilled cheese.

David: I don't know what you guys do to your, um, tater tots, but they're amazing. Just plain. I've had a variety of things, the way burger and the burritos. So, just your menu, you have a variety of things and you, again, can make them all gluten free, correct?

Lisa: Yes.

David: And dairy free, if necessary.

Lisa: Yeah. Uh, it's nice. We, uh, were able to structure our menu, too, so that then, um, if any dietary restrictions walk in our door, then our team will be able to help out and figure out how we can accommodate those really quickly. Um, we use organic blue corn tortillas that are actually made local. Um, and we use those for a number of things. But that's such a nice product to make glitten free handhelds and everything.

David: Wow. Yeah. I'm amazed. Again, tell your story. We worked and we talked this morning at the Morning Perk about you have to self promote, and we're here to help you self promote, but you have to tell your story. When you're ready and comfortable, you are going to ask a question. Katie?

Katie: Oh, yeah. So I, um, was looking over the about page and of course, Brekkie Shack has this beautiful logo. And when you go in, if you haven't been in, it is such a cool homey, yet beachy chill vibe. Um, and I know you spoke about feeling like paradise. What is paradise for you? Why bring that in? And why do you want to share that feeling?

David: So before I forget, when we get to the last question, how do they contact you? Because you also do catering. Yeah, I've had you for catering. So tell me catering and then how do they get a hold of you?

David: And that was the question I was going to because I know you are heavily involved in community events, but you are so big involved with the grand. You run the yard run. Am I saying that correct?

David: Not to get those extra calories. And parking is pretty convenient, too, because there's a, uh, garage behind you, which is free. Correct?

Lisa: Yeah.

David: And then there is on the street meter parking.

Lisa: Yes. And on Sundays, the on street parking is free, too. So there's so much parking around. We're, um, very thankful that we have all of that built in.

David: Well, thank you. I've learned a lot because I thought I knew a lot, but it's learn more about you guys, who you are personally. This has been incredible and I think continue to share your story because it says a lot.

Lisa: Thank you.

David: Thanks.