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Josh and Pamela BeadelJosh and Pamela Beadel are the Owners of The Breakfast Bar, with two locations in Long Beach, CA. After many years of working in the restaurant industry, they founded the concept in 2013 with a vision for blending brunch and happy hour. Josh and Pamela introduced a happy hour at The Breakfast Bar called “the walk of shame” from 6-8 a.m., which is very popular with people who work overnight.

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Here’s a Glimpse of What You’ll Hear:

  • Josh and Pamela Beadel explain how The Breakfast Bar is different from a restaurant that serves Bloody Marys and Mimosas during breakfast hours
  • What did Josh and Pamela’s experience look like prior to starting their own restaurant?
  • How The Breakfast Bar came about and what the early days were like
  • How long it took for the vibe of The Breakfast Bar to match the founders’ vision
  • What type of marketing has been most effective for the brand?
  • Differences between the neighborhood location and the original downtown location
  • How the pandemic impacted The Breakfast Bar
  • What do Josh and Pamela do to survive working together as a married couple?

In this episode…

What do you do when the bulk of your experience has been in bars and nightclubs but you want work hours that are more family friendly? Easy — you open a breakfast bar!

Josh and Pamela Beadel opened their first Long Beach, California location of The Breakfast Bar in late 2013 and have since opened a second location with a third on the way. According to Josh and Pamela, their vision for a fun and friendly vibe where brunch meets happy hour came to fruition about two years after opening. Now their 6-8 a.m. happy hour is a popular attraction for overnight workers from a nearby hospital, who they affectionately call the Blue Crew, that stop by for a breakfast margarita or an espresso martini.

On this episode of the Top Business Leaders Show, Josh and Pamela Beadel join Chad Franzen of Rise25 for a conversation about the growing popularity of breakfast restaurants which also offer full bar service. Josh and Pamela discuss where they developed their vision for a fun and friendly morning hangout, how their first location grew in popularity, the ways in which they provide value to the community, and their favorite morning drinks. If you enjoy brunch and happy hour, you’ll love this episode!

Resources mentioned in this episode:

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Episode Transcript

Intro 0:04

Welcome to the Top Business Leaders Show. Powered by Rise25 Media, we featured top founders, executives and business leaders from all over the world

Chad Franzen 0:20

Chad Franzen here co host for the show where we feature top restauranteurs, investors and business leaders. This is part of our Spot On series. Spot on has the best in class payment platform for retail and they have a flagship solution called spot on restaurant, where they combined marketing software and payments all in one they’ve served everyone from larger chains like Dairy Queen at Subway, to small mom and pop restaurants. To learn more, go to spot This episode is brought to you by Rise25. We help b2b businesses to get ROI clients referrals and strategic partnerships through done for you podcast. If you have a b2b business and want to build great relationships with clients, referral partners and thought leaders in your space. There’s no better way to do it than through podcasts and content marketing. To learn more, go to or email us at For almost 10 years, Josh and Pamela Beadel have been the owners of The Breakfast Bar with two locations in Long Beach, California. They’re entrepreneurs who are creative, influential game changers of the restaurant industry. Josh and Pam, thanks so much for joining me. How are you guys?

Pamela Beadel  1:19

Good morning, and thank you for having us.

Josh Beadel 1:20

Thanks for having us. 

Chad Franzen 1:23

Yeah, great to have you. So if you could want to be tell me about the breakfast bar for those who those of us who haven’t been there, and what a customer might expect when going there. 

Josh Beadel 1:37

So the breakfast bar was kind of designed around several things. One, our family, we started this business because we have two young kids and we want to be a part of their lives. So we’ve came from the nightclub and bar business. And so we created The Breakfast Bar as a fun atmosphere, a place that is encouraged to be drinking during the day because we have a full bar at our at our breakfast restaurant, which is kind of unusual for breakfast places. And

Pamela Beadel  1:52

so yeah, we’ve designed it all around our family. So we incorporate a lot of our family recipes, families, things that have been passed down from generation to generation like our Alma casserole, or my mom’s potato pancakes. And so we do a lot of love in our cooking and a lot of really fun things to kind of play on the whole blending of the bar and breakfast together. 

Chad Franzen 2:24

So I’ve, you know, I’ve been to breakfast restaurants where they serve Bloody Marys and mimosas is this different.

Josh Beadel 2:30

So it’s in addition to that we have you know, full cocktail lists with craft cocktails and fresh ingredient juices and stuff like that. But we really try to just like I said, create a fun environment. So people feel encouraged to kind of partake during the day. 

Pamela Beadel  2:49

And yeah, so my favorite drink is the breakfast Margarita. And we actually make our blood orange marmalade. And we put that into the breakfast Margarita. And so it’s kind of that’s kind of one of our special other specialty drinks that we make. We make SNM until shot crunch. Cinnamon Toast Crunch shot. And so yeah, so we have a bunch of fun stuff.

Chad Franzen 3:07

Yeah, sounds great. Did you? Did you guys design or come up with all of these drinks? Or many of those drinks yourselves? Or did you already kind of hear about them or know about them going into it? 

Josh Beadel 3:16

Yeah. So before we started the restaurant, we were both servers and bartenders in the industry for a long, long time. Pretty much all I’ve ever done as the restaurant business since I was 16 years old. So worked at every level of capacity in the restaurant, from cooks to bussers, Expeditors, manager, bartender, you know, bar manager, all kinds of different stuff. And so, yeah, just picked up stuff along along the way over the years. And so, you know, as we’re designing the restaurant, it’s basically how do we put a breakfast layer, but this twist into all of our ingredients and all of our stuff. So we try to just be creative and unique in that way. So we use a lot of breakfast ingredients in cocktails like we mix, we make our own homemade, homemade, triple berry jam that we use to make very cocktails. And we make an orange marmalade that we put in our margaritas. And so that’s typical breakfast stuff used in cocktails and kind of vice versa also used in the kitchen. So we use like cornflake chicken or cornflakes to batter our chicken and we deep fry it with cornflakes. So it gets a crispy outside with the cornflakes. So using cereal to coat things and things like that too. Yeah, sounds great.

Chad Franzen 4:31

What was your first job at 16

Josh Beadel 4:34

Red Lobster. That was kind of like my training grounds for about six years did a lot of things there from server bartender. But what did you What did you start out as I started I was a baker actually making the Cheddar Bay Biscuits and stirring that thing with my hand and you know, put a glove on and mix the cheese and baked potatoes and rice and work through the kitchen. You know,

Chad Franzen 4:57

when you left? Red Lobster what What have you been doing?

Josh Beadel 5:01

When I left Red Lobster?

Chad Franzen 5:03

Yeah, like, what was your last job at Red Lobster, you started out as a baker.

Josh Beadel  5:06

So I started as a baker worked my way through the kitchen became a line cook, and became an expediter started moving towards the front of the house. So I can make more money and tips and things like that. And bus tables. And then I started serving and bartending. So my last job was there was a was a bartender, and, you know, decided to leave for last year, because I just felt like I learned all I could there. And then I really didn’t want to be in the corporate atmosphere much anymore. And so now, both of us kind of were at our wits end at that point families serving tables, then and we got a job at a live concert venue here in Long Beach, called the vault 350 was open from 2004 to 2009. And I started there as a barback. So I kind of took a pay cut or like a downward position. But I told myself, I was going to learn everything I could by going into that position. So I surrounded myself with the managers and the people and tried to put myself in situations where I could learn inventory, and how to cost management, all these types of things that I learned from the back end. And then about a year later, I ended up running the bar and running the entire nightclub for the next three and a half years. And same thing with my wife, you know, she started there as a server, and then became a manager, and then moved on to a Greek restaurant from there. So you know, just try to, again, surround ourselves and learn everything we can through through work experience.

Chad Franzen 6:35

Sure, what was restaurant, Red Lobster, your first restaurant job, Pam.

Pamela Beadel  6:39

Yeah, my Red Lobster was also my first job. And we worked at the same Red Lobster, we had just gotten married. So that was kind of fun. And so I was there for about two years. And then yeah, we both got hired at this nightclub. I was there for about 910 months. And then I moved over to the family on Greek restaurant in Long Beach called Georges Greek cafe. And they’re actually still around. They’ve been around long beach for over 20 years. And I was there for over eight years. And that was I call that my schooling. And I served and then I was the general manager there and actually came part owner of one of their restaurants. I’m sorry, we’re close to a fire station. So you might hear a fire truck going by it’s city living.

Chad Franzen 7:25

Okay, yeah, no problem. I heard a little bit, but it’s no big deal. What’s what, Josh, when you started working at Red Lobster, and even during the course of your time there, did you envision yourself working in the restaurant industry kind of as your career? Or was that just a way to make money? It’s at 16.

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