Shai Arnold owns the Bricks Downtown restaurant, and is Co-Founder of The Bricks Collaborative supporting founders, food entrepreneurs, and small business owners in turning profitable chaos into operational clarity. She also started For Grieving Daughters, a nonprofit supporting women and girls navigating mother loss through community, healing, and holistic wellness. Shai served at M&T Bank as a Sr. Program Manager, Engagement and Belonging and received a Mini-MBA from UB and a Masters of Public Administration, Public Relations, Advertising and Applied Communication form Hilbert College.
Tell us about The Bricks Collaborative, what you do in your current role, and how you got started.
The Bricks Collaborative is a community-based organization focused on business development for emerging food entrepreneurs. Our mission is to bridge the gap between culinary talent and the business infrastructure needed to succeed—whether that’s visibility, community partnerships, or operational support.
As a co-founder, I lead initiatives that increase visibility for both the organization and the entrepreneurs we serve. My role is centered on creating opportunities—through mentorship, community activations, and pop-up experiences—that allow food entrepreneurs to grow sustainable businesses. I also serve as a program manager for our six-month mentorship program, ensuring that participants are hitting key milestones and gaining the tools they need to scale.
I got started in this work through over a decade of experience in operational consulting for food businesses. During that time, I recognized a consistent gap.. many talented chefs and food entrepreneurs had incredible products but lacked access to business development resources. The Bricks Collaborative was created to fill that gap and provide a more holistic support system.
Tell us about your educational background and career journey.
My educational background is in criminal justice, and I initially pursued a Master of Public Administration with the intention of going into law. However, my career path evolved through experiences in nonprofit work and banking, where I gained exposure to the challenges small businesses face.
Through those roles, I realized that many entrepreneurs needed more structured support to succeed. I was able to leverage my background in program design, along with the networks I had built, to support small businesses in a more strategic way. That ultimately led me into consulting and, eventually, co-founding The Bricks Collaborative.
Looking back, my journey has been anything but linear but each step helped me build the skills and perspective I use today.
Looking back, what do you wish you had known when you were starting out?
I wish I hadn’t been so narrowly focused early on. While I was deeply committed to a path in law and criminal justice, that focus caused me to overlook opportunities in business and entrepreneurship—areas I’m now very passionate about.
If I could do it again, I would have explored more coursework in business, particularly international business and contract law. Expanding my perspective earlier would have helped me connect the dots between my interests in policy, systems, and economic development much sooner.
What are some of the biggest challenges you’ve faced in your career?
One of the biggest challenges has been being placed in a box when it comes to my skill set. As a full-time entrepreneur in the food industry, there can be assumptions about what you do or where your expertise begins and ends.
Additionally, I’ve seen—and personally experienced—challenges around access to resources for women in business. While progress is being made, there’s still work to be done to ensure equitable access to funding, mentorship, and growth opportunities.
What advice would you give to someone who wants to pursue a career as a restaurant owner or in the food industry?
First, find your niche, understand what makes your brand unique and how you stand out in a crowded market.
Second, know your numbers. It’s not enough to be a great chef—you have to understand the business side. That includes your costs, pricing, profit margins, and overall financial strategy.
The most successful food entrepreneurs are those who can balance creativity with strong business fundamentals.
If a UB student wanted to connect with you, what’s the best way to reach you?
The best way to connect with me is through LinkedIn or by reaching out to schedule time for a conversation. I’m always open to connecting with students who are interested in entrepreneurship, business development, or the food industry.
