Angela Vendetti: Been There, Done that, Doing for Others

Angela Vendetti: Been There, Done that, Doing for Others

Angela “Angie” Vendetti initially never thought food and restaurants were her forte. She was interested in Spanish as a high school student, and tried to pursue that passion with studies in International Business and Spanish at Drexel University- though, her degree didn’t necessarily take her down a career path she thought it would.


Angie, a Philly-based restaurant consultant, knows what it takes to get a business off the ground. Her biggest priority in her line of work comes in the form of inspiration: “I help my clients get organized, put vital systems in place, and that allows them to get their life back into their own hands. I think my role as a consultant is to say: we’re gonna get to the bottom of it. And we do.”


What Doesn’t Kill You

Though things are going great now, that wasn’t always the case. There was a time not long ago when an unrelenting work ethic didn’t seem to bear promising results. Difficult partnerships and opportunistic landlords only sought to tear Angie down. In the end, these experiences only made Angie more resilient a person. “It’s gonna be the hard things that make it worthwhile,” she recounts of her twelve-year stint as a multi-location coffee shop owner before consulting.


Angie’s time as a coffee shop entrepreneur began after she was laid off from her corporate job a second time. At the time, her friend was looking to start her own coffee shop in a Philly neighborhood, and Angie found herself with more time in the world than she knew what to do with. So, she took the leap with her friend, and less than two years later, opened her first restaurant. In the following 12 years, she opened a total of five coffee shops… and then realized that being a business owner involved more oversight and less freedom than she ever wanted.


Look Before You Leap

Angie’s piece of advice to her past self and other budding restaurateurs is to really think about what role you want for yourself and to set realistic expectations: “You’re tethered to the job. You can’t go anywhere. It’s not for everyone.”

So Angie took yet another leap; this time she sold her successful business in the pursuit of a career with more freedom, and entered the business of restaurant consulting. The now two-year consulting gig Angie built for herself has never been better, and that’s showing more and more every day. “I’m thrilled with my life, and I dont think I’ve ever been able to say that before.”


“When it comes down to it, you gotta be willing to walk away from a bad deal.” Angie’s talking about leasing agreements here, but this advice seems to resonate throughout her experience as a seasoned pro who lives and breathes all things restaurant. Since moving on from restaurant ownership, Angie has noticed a delightful resource returned to her: time.


Full Circle

Angie takes great care in the freedom she’s earned. There’s a lot of time to spend when it’s not put towards running a business. Angie’s biggest goal has been reigniting her passion for Spanish that she lost sight of in high school. She’s also been traveling (specifically to Costa Rica and Scandinavia) and enjoying the more easy-going atmosphere of it all. What’s next for her? Now Angie has her eyes set on Latin American restaurants and hotels, with a large and unattended American and European base. Her connections and network have opened the doors to opportunities abroad.


Which FactSumo deck would Angie pass on to any soon-to-be learners? Her excitement in Spanish made it an easy choice. 

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