Welcome to the how of business with your host, Henry Lopez, the podcast that helps you start,

run, and grow your small business. And now, here is your host. Welcome to this episode of the

How of Business. This is Henry Lopez. And my guest today is Stratus Morphogan. Stratus,

welcome to the show. Thank you for having me. I'm looking forward to this conversation,

excited to have Stratus with us. Stratus is a highly successful culinary entrepreneur,

as I am referring to him. He grew up in and around different restaurant businesses that his Greek

immigrant family started as far back as 1910 in New York City. And he is with me today to share

his personal story. Just some highlights though, because we could talk for hours about his experiences.

And then we'll dive into some of his experiences and advice on being a

restaurateur to receive more information about the Howa Business, including links to the show

notes page for this episode and how you can continue to support my show and receive,

rather, exclusive content and discounts through a Patreon membership. just visit the how it business.com.

So Stratus Morfogan is an entrepreneur, a restaurateur, and an author.

Stratus has been one of the most innovative names in New York City's hospitality seen

for decades from bringing the famed Fulton fish market online in 1997,

for which he was nominated Entrepreneur of the Year of the Year in 1999 by Deloiton Tush,

to reimagining the automat movement with Brooklyn Dumpling Shop,

to opening a 25,000 square foot venture in Times Square

during the pandemic, Stratus continues to disrupt the status quo. Today, Stratus continues to flourish

as a restaurateur and partner owner of several establishments in New York City,

including Club Rouge, Gotham City Diner,

Hiltop Diner, Philippe Chow, and the aforementioned Brooklyn Dumpling Shop.

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