511: Smart Growth with Keith Richards

511: Smart Growth with Keith Richards

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee August 1, 2018 Duration: 1:38:39
Restaurant Unstoppable with Eric Cacciatore
BusinessArtsFoodManagement

After a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs.

Show notes…

Favorite Success Quote or Mantra.

"Combine extraordinary food with meaningful connection."

In this conversation with Keith Richards, we discuss:

  • The power of human connection and treating your guest like family.
  • Failure, not being an option.
  • Putting others first.
  • Why you should always donate food instead of money to charitable causes. Donate food is better marketing.
  • Leveraging technology to tighten systems.
  • How technology can weed out the dishonest employees.
  • The story and heart behind the branding and the impact it has.
  • Providing purpose for special needs individuals.
  • Connecting with other restaurateurs in your community to share knowledge and support.

Today's Sponsor

Soundtrackyourbrand.com

Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

BarRestaurantSuccess.com

Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars

Knowledge bombs

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

    • Being kind to others.

  2. What is your biggest weakness?

    • Focus.
      • Living off a list has helped with this challenge

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

    • Are you coordinated?
    • Are you a team player?

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

    • Maintaining the same culture while scaling the Tazikis brand.

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

    • Respect others.
    • Work together.

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

    • Greet people at the door.
    • Pre clearing , even in a fast-casual setting.

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

  8. Share an online resource or tool.

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

  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. Take care of others.
    2. Show that your faith will make you successful.
    3. Be a great father.

Contact Info

TazikisCafe.com

@Tazikis

 

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 Keith Richards for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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

Official website RSS
instagramyoutubetiktokspotify
Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
520: Keeping it Fun with Erica Van Lierop [not-audio_url] [/not-audio_url]

Duration: 51:54
Hailing from Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned…
518: 4 Key Elements to Success with Matthew Mabel [not-audio_url] [/not-audio_url]

Duration: 1:10:54
from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and…
517: Getting FOH and BOH working Together with Baine Brooks [not-audio_url] [/not-audio_url]

Duration: 1:12:01
Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990's. He arrived with several years of restaurant experience, and turned that experience in…
516: Tricks to Living with Your Business Partner with Elke Marsh [not-audio_url] [/not-audio_url]

Duration: 1:16:11
Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14…
514: Not Letting the Business Ruin the Honesty with John Tesar [not-audio_url] [/not-audio_url]

Duration: 1:10:22
Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen a…
513: The 3 Rules to Life with Paul Tuennerman [not-audio_url] [/not-audio_url]

Duration: 1:32:28
Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher's Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years i…
512: Valuing Your Employees with KC Andrew Hensley [not-audio_url] [/not-audio_url]

Duration: 41:40
KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar ow…

«1...777879808182838485...100»