689: Chris Schultz ARCHIVED-Scaling Culture

689: Chris Schultz ARCHIVED-Scaling Culture

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee February 3, 2020 Duration: 1:09:43

This is a REPEAT EPISODE!! One thing I'd like to do going into the future is to build on my pre-existing relationships. Who were some of our best guests? Where are they now? Let's get them back on the show and continue learning. Chris Schultz is absolutely one of those standout guests. Today, I'm bringing to you his original interview so you can get caught up because on Thursday we're bringing him back!

Here is a link to the original: https://restaurantunstoppable.com/chris-schultz-mod-pizza/

At the time of this interview, Chris Schultz had spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Then Chris helped MOD Pizza Scale from 1 location to 100 locations by 2016.  The driving force behind MOD has been their philosophy of putting their people first. Today Schultz holds the title of Senior Vice President of Operations.

In this episode we will discuss Team importance. Everyone on your team is equally important to getting the job done: no star players. Not worrying about who gets the credit and just focusing on getting the job done. You have to believe in your team. Culture-driven organizations. Failure is not an option. Growing big while remaining small. Move slowly. Make sure you have the confidence to go being before you try to grow. The customers need to want to go back to your restaurant. Customers need to feel comfortable. Being a part of a company that stands for more than just profits. Everyone deserves a second chance.

Calls to ACTION!!!

 

Show notes…

Favorite Success Quote or Mantra.

"It is amazing what you accomplish when you do not care who gets the credit." -Harry Truman

Today's Sponsor

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

 

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 Chris Schultz for joinin


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
Podcast Episodes
340: Being resilient with Tracy Chang [not-audio_url] [/not-audio_url]

Duration: 1:23:41
Tracy Chang is from Cambridge, MA where she first experienced the restaurant industry while observing her Grandmother, a multi-unit restaurant owner. She would go on to study finance at Boston College. After college and…
339: Watching the money with Chef Edward Mendoza [not-audio_url] [/not-audio_url]

Duration: 1:04:17
Chef Edward Mendoza comes from Augusta, GA and has a bachelor's degree in Business Management from Agusta State and a Culinary Degree he earned in Vail, CO. He would go on to cook all around the country and world and has…
338: Planning for disaster with Lisandra Pagan [not-audio_url] [/not-audio_url]

Duration: 54:28
Lisandra Pagan is the founder of Deliberate Plan Consulting LLC. She helps restaurant owners prepare for business interruptions such as natural events, day to day crisis, or anything that can prevent them from doing thei…
337: Guiding yourself and your team to greatness with Debi Saltzberg [not-audio_url] [/not-audio_url]

Duration: 1:15:48
Originating from Boston MA area, Debi Saltzberg holds a degree in hotel and restaurant management from UMass Amherst and has spent the last 15 years working in the San Diego restaurant industry. Today, she is the founder…
336: The importance of time management with Rafe Gabel [not-audio_url] [/not-audio_url]

Duration: 1:21:12
In this episode we discuss: The power of journaling. The power of positivity. Setting the stage at your restaurant. The history of food. The importance of having goals. the importance of mentors. Living intentionally! Th…
335: Making everyone around you happy with Jehangir Mehta [not-audio_url] [/not-audio_url]

Duration: 1:28:38
Hailing from India, Chef Jehangir Mehta is a graduate of the Culinary Institute of America. After graduating in the mid-90's Chef Mehta got busy working in and opening some of the finest restaurants in New York City. Tod…
334: Giving more to this world than you take with Chuck Samuelson [not-audio_url] [/not-audio_url]

Duration: 1:20:38
In this episode, we discuss: Focusing on and enjoying the work you do, living purpose and intention, surrounding yourself with people who are better than you, the evolution of a good manager, treating others the way you…
333: The importance of asking questions with Nick Kokonas [not-audio_url] [/not-audio_url]

Duration: 1:42:26
In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do fancy restaurants have w…
332: The process of finding who and what you are with Chef Gaudet [not-audio_url] [/not-audio_url]

Duration: 1:17:30
Restaurant Unstoppable's first every LIVE episode! In this episode, we discuss what to do after you've accomplished what you set out to do, needing a symbiotic relationship with landlords, how to sell the dream to your i…
331: How to create a "Bullseye Purpose" with Adam Fridman [not-audio_url] [/not-audio_url]

Duration: 1:00:24
In this episode, we discuss why we live in a world dominated by a disengaged workforce, how to find your passion, why branding should be a reflection of culture, why there is a shift in people choosing to work for purpos…