Behind every successful business is a great idea, but just having a great idea doesn’t necessarily guarantee success. What are the keys to going from concept to successful operation? And what are some of the pitfalls? Stephanie Riegel’s guests on this edition of Out to Lunch have interesting perspectives on this topic.

Trey Williams is the co-owner of City Pork Hospitality, a family of Baton Rouge restaurants that has taken off in just three years and now includes City Pork Deli and Charcuterie; City Pork Brasserie and Bar and City Pork Kitchen and Pie. The company also has a catering business, and is getting ready to open a poke restaurant in the Southdowns Shopping Center. If you;re wondering exactly what “poke” is, Trey explains it is not a part of a pig, it’s a Pacific Ocean fish from Hawaii.

J.P. Kelly is one of the founding partners of a new Baton Rouge app that raises money for schools while providing users with discounts at a variety of commercial establishments. The app is called sLocal – as in, “it’s Local.” Its sort of like a real-time Groupon that focuses on local businesses and, here’s the real kicker, gives back 25% of revenues generated from app sales to the school of the user’s choice. It’s win-win-win and it’s poised to take off around the country.

Photos at Mansurs on the Boulevard by Rick LeCompte.