Restaurant Unstoppable with Eric Cacciatore

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


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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.

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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:

[email protected]

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!

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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!
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