745: WORKSHOP Knowing When It's Time to Scale with Chris Schultz

745: WORKSHOP Knowing When It's Time to Scale with Chris Schultz

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee September 3, 2020 Duration: 1:26:18

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009.  Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

Be authentic.

When You Know You're Ready To Scale: 

  • Business
    • Can you show a conservative growth period over the period: Month over Month: quarter over quarter
    • Don't be fooled by being on Main and Main
      • Location is a factor.
      • Your brand must be great to help manage cannibalization
  • People
    • Do they understand the Mission? 
    • Who are your culture carriers that can help lead and build the stores
    • Pick front line people with whom you'd share a foxhole.
      • have Confidence in leadership
      • Embrace growth and opportunity without fear
  • Culture
    • Must have a solid culture to grow and employees want to grow-- "Growth mentality"
    • Failure is not an option -- not just words on a wall, but a feeling you have
    • "Growing big while staying small" 
  • Infrastructure
    • A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale?
    • When to hire in for growth VS "stretch" for growth to make it work
      • Failure can occur because of too much overhead or by burning out good employees. 
    • Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them. 
    • CEO's must be able to sacrifice their own opinions and play the role of the visionary.
      • Having leadership you trust to make decisions based on your vision. 
  • Why Growth? 
    • Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it. 
    • Bringing the brand and experience to a larger consumer base. 
    • Growth is not necessarily an indicator of success
    • Incremental growth
      • One to two is hard
      • Two to five is harder and the hardest
      • Five to 10 is impossible
      • After 10 it gets easier 
  • "Selling" Your Brand
    • It's okay to strategically utilize for growth
    • Why franchising works
    • Brand based companies are different 
      • licensing and Licensees
      • Company Operated. 
  • Are you Ready as a Leader? 

Contact info:

Chris@voodoodoughnut.com 

425-372-6556

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 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
Podcast Episodes
329: Loyalty and allegiance to your team with Bill Post [not-audio_url] [/not-audio_url]

Duration: 1:33:41
In this episode, we discuss growing your company by distributing loyalty and allegiance to your team, providing feedback to your team members, why you should have scorecard for all your managers and team members, how suc…
326: The power of the birthday club with Rory Fatt [not-audio_url] [/not-audio_url]

Duration: 1:02:42
In this episode, we'll discuss: Marketing. Great food is not the only way to make money and be successful in the restaurant industry. Direct marketing. Direct response marketing. Small business marketing. Highly-targeted…
325: The best defense is none with Michael Pazdon [not-audio_url] [/not-audio_url]

Duration: 1:42:08
In this episode we discuss, being sincere, creating impacting relationships with both guest & team members, being genuine & authentic to yourself, starting small & scaling up, and getting experience before opening your o…
324: Staying consistently positive with Chef Scott McGehee [not-audio_url] [/not-audio_url]

Duration: 1:37:13
An Arkansas native coming from a family of incredibly rich and interesting food-related history, Scott McGehee trained at the California Culinary Academy and cut his teeth at Chez Panisse working under Alice Waters for m…
323: Discover what drives your bottom line with Andrew Carlson [not-audio_url] [/not-audio_url]

Duration: 1:06:57
In this episode we discuss: Customer service IS THE BOTTOM LINE! Learning how to gain skills with face-to-face interactions. Transformative relationships. Training your staff. How do people learn and how do we successful…
322: Providing the opportunity for growth with Patrick Patterson [not-audio_url] [/not-audio_url]

Duration: 1:52:02
In this episode we discuss: surrounding yourself with people who want to make a difference in the world, who aren't just out to benefit themselves. Hard work and believing in yourself pays off. Providing employees with m…