474: Anticipate and attack with Stefan and Sofia Soltys

474: Anticipate and attack with Stefan and Sofia Soltys

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee May 7, 2018 Duration: 1:16:47
Restaurant Unstoppable with Eric Cacciatore
BusinessArtsFoodManagement

In this episode with Stefan and Sofia Soltys, we discuss:

  • What Stefan and Sofia learned hospitality observing their parents.
  • Learning from a variety of people and discovering what works for you and doesn't work for you.
  • Assuming what the guest wants and initiating the interaction.
  • Finding the sweet spot between starting too small or starting too big.
  • What good communication looks like.
  • Tips on how to communicate using your body language.
  • Being tired of working for other people.
  • The importance of having a good lawyer when purchasing a restaurant space.
  • Researching your landlord before signing a contract.
  • Trust your gut, but also question it.

Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their  restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Onwards and upwards."

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • High Energy.
    • Attention.
    • Respecting staff.
    • Having fun.

  2. What is your biggest weakness?

    • Perfectionist.
    • Too empathetic.

  3. What's one question you ask or thing you look for during an interview?

    • Look for nervousness- It says they care.
    • Smile.

  4. What's a current challenge? How are you dealing with it?

    •  Managing cost.

  5. Share one code of conduct or behavior you teach your team.

    • Treat your guest like a friend.
    • Staying on your toes.

  6. What is one uncommon standard of service you teach your staff?

    • Having a greater sense of awareness of anticipated needs.

  7. Share an online resource or tool.

  8. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Merchant Facility

  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Give it a shot.
    2. Be nice .
    3. always have fun.
    4. Don't sweat the small stuff.

Contact Info

Instagram: @odessafitzroy

Website www.littleodessa.com.au

www.francisfoodandcoffee

Thanks for Listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!

 


Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

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