Transcript for Hustle & Heat Episode 23
00:00:04
What’s up guys, and welcome back to another episode of Hustle and Heat Podcast. My name is George, your host, and I’d like to welcome you guys to Episode 23.
For Episode 23, we have a very special guest. This guy is extremely successful, has a great palate, and owns three restaurants — Leroyy’s Southern Kitchen in downtown Punta Gorda, Gorda Bowls in downtown Punta Gorda, and soon-to-be Leroyy’s Fish Shack in Fisherman’s Village.
Without further ado, I’d like to welcome Lee Richardson.
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00:00:31
Lee, thank you for coming on the show. I really appreciate it, man. I just want to start by saying I have a tremendous amount of respect for you. I love this place. Every time I come here, I always have the best experience, so I appreciate what you do.
Lee thanked George for coming in and said he appreciated being part of what Hustle & Heat is building.
George asked Lee to talk about where he started, how he came up in the industry, and why he does what he does.
Lee explained that he was born and raised in Punta Gorda and spent most of his life in Charlotte County. He got into the restaurant business right out of high school because school wasn’t really his thing. He immediately fell in love with the business.
He spent 10 years with Outback Steakhouse before getting tired of the corporate world. From there, he moved to Fort Myers with a friend and worked in a high-end, fast-paced restaurant environment that changed the way he viewed hospitality.
That’s where he met his mentor, Shannon Yates.
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00:01:23
Lee talked about how he and Shannon eventually created a business catering food for the Boston Red Sox and Minnesota Twins during spring training.
They worked with the Twins for five years and the Red Sox for fourteen years up until 2022.
During that time, they also opened Nevermind in downtown Cape Coral in 2012.
Eventually, after meeting his wife and starting a family, Lee focused more on the baseball catering business before realizing he missed the atmosphere and energy of working inside a restaurant.
In 2015, Leroyy’s Downtown was born.
Ten and a half years later, the restaurant has become one of the staples of downtown Punta Gorda.
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00:02:40
George asked Lee about the biggest highs and lows he experienced as a restaurant owner.
Lee admitted the first few years were the toughest.
He explained that they brought a very different style of menu to Punta Gorda — southern cuisine featuring gumbo, jambalaya, and flavors that weren’t common in the area at the time.
It took nearly two years for the concept to truly catch on.
At one point, they were debating whether to shut the doors completely or remodel the restaurant to build a larger bar area and drive more nightlife traffic.
Thankfully, they chose the remodel.
Lee explained that once the bar expanded and live music was introduced on weekends, everything started to change. The bar brought people in, and the food kept them coming back.
Today, he believes Leroyy’s is one of the more successful restaurants in downtown Punta Gorda.
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00:04:23
Lee made it very clear that the success of the restaurant comes from the staff.
He credited his chefs, cooks, bartenders, and servers for creating the atmosphere people love.
He described himself as someone who simply guides the ship while surrounding himself with passionate people who genuinely care about hospitality.
Even during COVID, Lee said the restaurant continued to thrive.
He explained that he’s always donated heavily to schools, kids’ sports teams, and community organizations. During the pandemic, while other restaurants struggled, Leroyy’s had lines down the sidewalk for takeout food.
He believes giving back to the community ultimately came back around when they needed support the most.
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00:05:56
George connected deeply with that idea, explaining that he believes the more you give, the more you get back.
Lee agreed and shared that faith, generosity, and community have always been central to who he is as both a person and a business owner.
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00:06:27
The conversation shifted toward Leroyy’s Fish Shack.
Lee explained that the idea had been in development for six or seven years. He and his chef constantly found themselves frustrated trying to find truly fresh seafood in Southwest Florida.
They wanted to create something different.
Eventually, the opportunity at Fisherman’s Village presented itself.
Lee described the project as one of the biggest challenges he’s ever faced. After signing the lease in April of 2024, the building ran into major issues including black mold, asbestos, and extensive perimeter leaks caused by storms.
Construction delays pushed the project back significantly, but they’re now aiming to open during the first or second week of June.
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00:08:44
George asked what the main attraction of the Fish Shack would be.
Lee explained that the biggest draw will be freshness.
They’ll have commercial fishermen bringing seafood directly to the restaurant. Customers will literally be able to watch fish come off the boats before it’s prepared and served.
The menu will rotate based on what comes in fresh rather than sticking to a rigid list of seafood offerings.
One day it may be black grouper. Another day it could be hogfish or snapper.
Lee said they want guests to experience seafood the way it’s supposed to be — fresh, local, and constantly changing.
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00:11:16
George asked how Lee evolved from line cook to restaurant owner.
Lee said it all came down to taking risks and refusing to work for someone forever.
He explained that his father instilled a mindset in him at a young age:
“No matter what you do, be the best at it.”
Whether he was bussing tables, serving, bartending, or cooking, Lee constantly pushed himself to outperform everyone around him.
That competitive drive eventually became the foundation for his success.
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00:12:50
Lee also spoke emotionally about his mentor, Shannon Yates.
He credited Shannon for teaching him everything about hospitality and customer experience.
One of the lessons Shannon drilled into him was simple:
“You don’t know what’s in someone’s pocket.”
Lee explained that you can’t judge guests by how they look. Some of the wealthiest people walk in wearing shorts, flip-flops, and ball caps.
Every single guest deserves to be treated like the most important person in the room.
That philosophy became one of the cornerstones of Leroyy’s culture.
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00:15:42
George asked Lee about expanding from one restaurant to multiple locations.
Lee admitted that relinquishing control is one of the hardest things for him.
He described Leroyy’s Downtown as his baby and explained that moving into a massive new project like the Fish Shack is both exciting and terrifying.
The new location will seat nearly 300 people between indoor and outdoor seating.
Lee said the biggest challenge is ensuring the original restaurant continues operating at the same high level while expanding into something much larger.
He stressed the importance of building strong teams and trusting the people around you.
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00:19:20
Lee shared that one of his biggest motivations is creating something his children could one day inherit if they choose to.
His son has already started his own detailing business, while his 12-year-old daughter has shown serious interest in the restaurant world.
According to Lee, she already critiques food presentation in the kitchen like a seasoned restaurant owner.
Even so, he said he’ll never force his kids into the business. He wants them to find their own passions.
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00:22:06
Outside of work, Lee said fishing is what helps him decompress.
He spoke about spending time in the Everglades, Guatemala, and other remote places where there’s no phone signal and no distractions.
For him, being on the water is the only true escape from the nonstop demands of the restaurant business.
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00:23:53
George mentioned that one of his personal philosophies is:
“If you make a mistake, just don’t make it twice.”
Lee agreed completely.
He explained that mistakes are inevitable in business, but growth comes from owning them, learning from them, and making decisions instead of constantly hesitating.
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00:25:09
The conversation shifted into one of the biggest struggles in the restaurant industry today: work ethic.
Lee spoke candidly about how difficult it is to find people who genuinely care about details and take pride in their work.
He explained that cleanliness, attention to detail, and personal accountability matter tremendously in hospitality.
To him, the restaurant is a direct reflection of the people working inside it.
He wants employees to care about the little things because guests notice everything.
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00:29:06
Lee described himself as an easy person to work for — until people stop doing what they’re supposed to do.
He admitted he can become intense when standards aren’t met, but said that passion comes from genuinely caring about the business and the people inside it.
He even shared a story about Shannon Yates publicly correcting him early in his career over something as small as leaving ketchup on a table after clearing a plate.
While the delivery may have been harsh, the lesson stuck forever.
That passion for details became part of who Lee is today.
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00:34:08
George asked about staffing challenges.
Lee explained that while they have a strong kitchen team right now, finding dependable workers remains one of the biggest struggles in the industry.
Fortunately, Leroyy’s has very little turnover because the staff is treated well and has opportunities to make good money.
Many employees have been there for years, with some still working there since day one.
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00:36:04
As the episode wrapped up, Lee thanked George for having him on the show and encouraged listeners to check out Leroyy’s Fish Shack when it opens.
George closed the episode by encouraging everyone to visit Leroyy’s and support the restaurant.
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