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
430: Part 1- How to open a restaurant with NO MONEY- Justin Severino [not-audio_url] [/not-audio_url]

Duration: 58:44
In this episode with Chef Justin Severino we discuss: The power of a team working to serve the same mission. Speaking up if you need help. How school helped Severino stay on one path. Taking a job for what you're going t…
429: Growth from within with Raji Sankar [not-audio_url] [/not-audio_url]

Duration: 1:11:05
In this episode with Raji Sankar, we discuss: Freedom by way of discipline. Anything being possible. The story behind Choolaah. Creating jobs where people meet their full potential. Buying into a franchise model to learn…
428: Don't be a dick with Keith Fuller [not-audio_url] [/not-audio_url]

Duration: 1:10:42
In this episode with Chef Keith Fuller, we discuss how the people of this industry are what drew him in, establishing a culture of continuous work, never saying no to your guest, getting rid of the friends who pull you i…
427: Put your nose down and shine- Bill Fuller [not-audio_url] [/not-audio_url]

Duration: 1:24:10
In this episode with Chef Bill Fuller, we discuss: how Chef Fuller got his start in the industry, where the culture of being "hard" in the restaurant industry comes from, correcting the behavior, not the person, as sous,…
425: Life is too short not to just do it with Joe Fontana [not-audio_url] [/not-audio_url]

Duration: 1:29:16
In this episode with Joe Fontana, we discuss the power of small daily improvements, how it all begins with making the choice to start, what Joe loves about the industry, advice on recruiting/staffing team members, findin…
424: Today is the best day of your life with Brian & Brad Wasik [not-audio_url] [/not-audio_url]

Duration: 1:11:36
In this episode with Brian and Brad Wasik, we discuss the history of Wasik's Cheese Shop, what growing up in a family cheese shop was like, never "aim an unloaded gun", the results of treating the assistants, secretaries…
423: Succeed by raising standards with David Allred [not-audio_url] [/not-audio_url]

Duration: 1:15:56
In this episode with Dave Allred, we discuss how he got his start in the industry, always growing, creating habits, listening to your employees, the importance of standards, not standardizing personality, making sure you…
422: Combating Fraud and Misconduct with Juliette Gust [not-audio_url] [/not-audio_url]

Duration: 47:03
In this episode with Juliette Gust, we discuss how the moral and behavioral standards trickle from the top down, how employees should handle being sexual harassed, how employers should handle sexual harassment, what NOT…
421: Be a game changer with Bobby Marcotte and Bobby Buivid [not-audio_url] [/not-audio_url]

Duration: 1:24:37
In this episode with Bobby Marcotte and Bobby Buivid, we discuss how both Bobbys got into the industry, being original, changing the game, creating something from nothing, immersing yourself in the industry to get ahead,…