507: How to Create a "YES" Culture with Chris Staples

A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond. Show notes… Favorite Success Quote or Mantra. "Live the "yes" philosophy." In this episode with Christ Staples with discuss: The philosophy of yes. Empowering your team to say yes and make the guest happy. The difference between hustling your guest and suggestively sell to them. Being empathetic of your people. Knowing that you exist to serve your team and that it is not other other way around. Being open minded and adaptive to the people around you. Providing feedback for your team to help them grow. Creating restaurant teams that match the restaurants geographic. Concept, environment, and buzz being just as important if not more important than the food. Putting together teams that put together teams. Seeing and bringing out the potential in your people simply by making them aware of their potential.  How to earn a seat at the table.  When to say no in a culture of yes.  Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? charisma  What is your biggest weakness? Being too inward focused.  What's one question you ask or thing you look for during an interview? Ask, "What is one trying relationship you've experience, and what did you do to resolve it?"  What's a current challenge? How are you dealing with it? Cultivating good people.   Share one code of conduct or behavior you teach your team. Ask yourself: Is what you're doing best for the guest? Is what you're doing best for the business? If you can answer "yes" to both questions you're doing the right thing.  What is one uncommon standard of service you teach your staff?  Always make eye contact when you're within 10 feet from a guest. Always share words with a guest if you're within 5 feet.  Teaching their people autonomous and their unique selves.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table  Kitchen Confidential  Share an online resource or tool. NationsRestaurantNews Candid Culture What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast POS  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest with yourself.  Never lie. Care for other people.  Contact Info eatrp.com @cstaplesdrink 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 Staples 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!