579: Horst Schulze on The 3 Fundamental Gust Expectations

579: Horst Schulze on The 3 Fundamental Gust Expectations

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee January 10, 2019 Duration: 1:01:44

Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward.

Schulze joins me to dive into how he got his start and the mentors who influenced him along the way. Then we dive into his newly published book, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

This is one you surely won't want to miss! 

Show Notes

Success quote or mantra

"Whatever it is you want to do in life... Do it with excellence." 

In this episode with Horst Schulze, we discuss: 

  • How Schulze got into the hotel industry, like many of use, on the bottom rung. 
  • How he learned from his mentor, Karl Zeitler, if you approach everything you do with excellence, no matter what is, you can be important. 
  • The impact one person can have on another on their career path. Be mindful of your influence on others. You could change someones life.   
  • How excellence starts with a decision. 
  • Using constant reminders, like messages on a mirror, to remind you to be excellent. 
  • How you need to be able to lead yourself before you can lead others. 
  • Where Horst Schulze got his inspiration to write, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise 
  • How creating an environment where people WANT to do the work, comes from great leadership; not great management. 
  • How great customer service starts with identifying guest needs then creating processes to meet those needs. 
  • How to handle guest complaints; with the objective to never lose a guest.
  • The 3 fundamental expectations a customer has.  
  • How to get your people to care for your guest. 
  • While process is important, it can't shadow a clearly defined vision and mission.
  • How too many systems can stunt the human element of creativity and soul. 
  • Whats most important to your employees.  

Today's sponsor:

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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!

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Huge thanks to Horst Schulze 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

Restaurant Unstoppable with Eric Cacciatore
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