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Future Proof Your Business & Your Legacy

Marguerite O’Neal Consulting Inc helps business leaders to smash status quo thinking and implement strategic, innovative, creative disruption.  We believe this solution is the key to helping companies future-proof their business.   In addition to our strategy consulting services, we offer education that helps leaders to challenge and overcome conventional, status quo thinking.  This openness to new ideas and growth will stimulate new innovations

Sep 17, 2019


Alison Galvan is a professional artist and restaurant owner of The Food and Art Cafe. True to its name, The Food and Art Cafe is a restaurant that aims to feed its customers’ feed body, mind, and spirit. Their goal is to provide an enjoyable experience that also nourishes, encourages, and supports dreamers and free spirits in conquering their goals. It took her and her husband Noel twenty years to get the restaurant to where it is today, and they’re currently eyeing expansion sometime in the near future.


Alison joins me today to share how she and her husband started The Food and Art Cafe and the sacrifices for the business that they both had to contend with on the way to success. She describes the process that named their restaurant, how she met her husband, and what sets their restaurant apart from other businesses. Alison also discusses the idea of hiring employees while also keeping the restaurant’s family feel.




“You have to be solid about your brand - who you are and why you’re doing this.” - Alison Galvan




Today on the Creative Disruption Podcast:


  • How they came up with the name of their restaurant.
  • The people's reaction to their restaurant name.
  • When she and her husband met and what inspired them to start a food business.
  • Her husband's country and how it compares to Canada.
  • Where she got her passion for art and how she applied it in her career.
  • What it was like starting their restaurant from scratch.
  • The most requested meal in their restaurant.
  • Hiring employees while still keeping the "family feel" of the restaurant.
  • Keeping employees motivated despite having different personal goals.




Connect with Alison Galvan:







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