Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group
Show notes…
Calls to ACTION!!!
Favorite success quote or mantra:
- "Difficult roads often lead to beautiful destinations."
In today's episode with Vaughan Dugan we will discuss:
- Becoming an entrepreneur at a young age
- Surrounding yourself with great people
- No bad business with good people
- Business as relationships
- Partnerships
- Opening a restaurant with zero experience
- Sustainable operations
- Mentors
- Struggles with investors
- Increasing efficiency in your business
- Transparency with staff and customers
- Reaction to COVID-19
- Integrity
- Social media
- Diversification
- Consultants
- Restaurant tech
Today's sponsor:
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Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- What is your biggest weakness?
- Patience. Trusting the process.
- What's one question you ask or thing you look for during an interview?
- What's a current challenge? How are you dealing with it?
- "Spreading myself too thin. I can't say no."
- Share one code of conduct or behavior you teach your team.
- Respect for one anther which translates to treating the guests with respect.
- What is one uncommon standard of service you teach your staff?
- Storytelling. Asking the guest to tell what we can do better.
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Communicate with your staff
- Name one service you've hired.
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- 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?
- Lead with integrity
- No regrets
- Be a good human
Contact info:
Instagram: @vaughandugan
kapownoodlebar.com
sub-culture.org
GroundZeroBootcamp.com
Thanks for listening!
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Huge thanks to Vaughan Dugan for joining me for another awesome episode. Until next time!
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