Episode 3

The Build Out

Ggiata's Max Bahramipour on riding the headwinds while opening a new location.
Aug 15, 2025 — 1 min read

About this video series

Making a Restaurant With Ggiata

Making a Restaurant With Ggiata

Many dream of opening a restaurant, but few know what it takes. When Ggiata Delicatessen expanded to its 4th LA location, founders Jack, Max, and Noah took on a new challenge: dine-in. Follow their journey from construction to grand opening.
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Transcript

Ggiata was compensated for their time and participation by Square.

MAX: Jack and Noah might be better at it than I am. Noah is like trained for the camera. Jack just looks pretty and Noah is like ready to talk. Today, we are getting all the glass installed to finish off the storefront, and then we're going to do the rough tile layout to then grind the floors and lay all the like mosaic tile floors. 

MAX: We started paying rent the second we took this space so every day that we're not open we're paying. You need a certain amount of gas to be able to run all of your equipment, and the amount of gas that we can get to the space based on the line right now is under that amount. It seems like the only solve is to make the gas line larger, which runs from here all the way underground through this easement all the way to the street. It could be $100,000 pretty quickly so we're trying to avoid having that be the case. With construction, in general, it's every location there's something else that comes up. There can be a million more things that come up. We can go into final inspections and they can say, ‘yeah you didn't get this permitted or that permitted and you have to go back and fix it.’ There's just like—until you're actually signed off and open there's always the chance that something could kind of go left. So yeah we're kind of we're kind of used to it at this point.

Credits

Producer

Michael Quiñones

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