Javon Pratt returns to the podcast for a real conversation about growth, focus, and staying true to your vision. Since his first episode, he’s opened Westie’s, a small pizza spot with a simple goal: make great food, stay creative, and build something that lasts. In this episode, he talks about what it’s been like to run two concepts at once, what he’s learned about leadership, and why he’s not in a rush to do anything that doesn’t feel right.
We also get into his experience at the NYC Wine & Food Festival, the challenges of managing customer expectations, and how his priorities have shifted in this next chapter. It’s honest, reflective, and packed with insight for anyone figuring out how to grow without burning out.
In this episode:
• How Westie’s came to life — and why it’s intentionally different from Roosters
• What it’s like to be invited to cook alongside some of the best in NYC
• The mindset shift that comes with building a team and stepping back
• Why structure and boundaries matter more the second time around
• What Javon is learning about patience, pressure, and playing the long game
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Show Markers:
(0:00) - Show Intro
(0:55) - The Past 18 Months & New Location
(2:55) - What's Changed?
(5:05) - Opening Westie's & Being Different
(6:35) - Focus on Pizza
(8:05) - Wednesday Through Friday
(9:05) - Riches in the Niches
(11:00) - Unique Pie & Science of Dough
(12:45) - Decision to Not Offer Wings
(13:45) - Simplicity of Rooster's
(15:55) - Recent Trip to NYC
(20:00) - Gratitude & Confidence
(22:20) - Culture & Employees
(26:05) - Advice to Younger Self
(27:45) - Goals For Next Few Years
(30:55) - Perspective Drives Performance
(33:20) - Rapid Fire Questions
