Amir Sabetian, CEO of Squeeze In, brings his executive experience from California Pizza Kitchen, Steak and Shake, and ZPizza International to discuss his breakfast and lunch concept and how he plans to scale this through franchising.

Squeeze In Restaurant Brand

West Coast Breakfast and Lunch

Plans to expand to 100 locations

Brought in industry best practices

Cut down the menu

Time and motion studies in the front and back off the house

Benefiting from the big boys in restaurants

Knowing what’s working for other brands and what’s not

Sat/Sun does 55% for the week – so there is a need to turn tables faster

You have to make money – it’s a business!

Having a nice brand that breaks even isn’t going to attract investors.

The expansion plan

Using a sophisticated training model for every

Can you help people grow into a hospitality career?

Demonstrate care – don’t just say ‘we care’

Innovations – loyalty programs!

Season 3, Episode 34:

Squeeze In:

• Website

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About me and my mission and the podcast:

Are you looking for a fun and light-hearted podcast to discover unique brands and learn about the people and strategies successful companies are implementing in the CPG and Food and Beverage Industry?  The brands featured here take us into the world of innovation, sustainability, good for you, lifestyle, QSR, Foodservice, Distribution, DTC, Club, and more.

I am a fun-loving business leader, podcaster, husband, dad, cyclist, and Convention of States volunteer in my spare time. My mission is to discover the people and ideas behind these different, better, and special companies. 

Entrepreneurs and CEOs, are you:

Searching for distributor or broker partners? 

Actively prospecting commercial buyers to gain more points of distribution?

Searching for the right person to add to the team?

My Direct Response Marketing Service attracts exactly what you need to help your brand thrive and grow. 

Here is a NOVEL approach to ATTRACT distributors, buyers, and people (DEMO)

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