In this episode with Zach Weprin, we discuss:

• How growth comes from living in that place of discomfort.
• How Fusian came to be.
• The process of opening a restaurant with ZERO experience.
• Leveraging technology in place of skilled positions to streamline processes.
• Acting like a national brand; even if you're not.
• How giving your guest fewer options serve both the operation and the guest.
• Using your sales mix to determine what menu items to focus on.
• Educating your team and guest on your menu.
• Growing too fast and how to recover.
• Being careful to not promote people before they're ready.
• Getting the right people on your team with the skills you're lacking.
• The power of just starting and being comfortable being uncomfortable.

Childhood friends Zach Weprin, Josh Weprin and Stephan Harman love sushi. It was during their college careers that they saw a need for a simple, fresh, and affordable sushi dining option. with this as their inspiration, they set out to create that experience. Fusian opened in may of 2010 as a place where discerning diners can customize sushi rolls in a fun, interactive, and energetic environment. 8 years later they're operating 10 locations throughout Ohio State.