466: Take advantage of every moment with Rob Perez

In this episode with Rob Perez, we discuss:

• Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy.
• The significance of systems and processes in scaling.
• Taking advantages of the moment.
• Choosing to focus on the rainbow instead of the storm.
• The importance of delegating more instead of trying to do it all.
• How overworking and not asking for help leads to burnout.
• Thinking of your brand as a country.
• The difference between working for corporate operation VS your own independent.
• Working as a franchise opener so you can get experience with restaurant openings, before opening your own.
• Telling the story and creating the picture of what you're trying to build before you start building it.
• Learning to slow down when you communicate.
• How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation.
• When you know its time to scale from one location, to two locations, and then to three locations.
• What led to opening the social enterprise, DV8 Kitchen.
• How success in a social enterprise comes from not lowering your standards.
• The role human dignity plays in the success of a social enterprise.

Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction.

Show notes… Favorite Success Quote or Mantra.

" You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number."

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Passion.
2. What is your biggest weakness?
   • Patience.
3. What's one question you ask or thing you look for during an interview?
   • Look for people who are self-aware.
4. What's a current challenge? How are you dealing with it?
   • Operating in a saturated restaurant market.
5. Share one code of conduct or behavior you teach your team.
   • Know your number.
6. What is one uncommon standard of service you teach your staff?
   1. Be proactive
   2. Anticipate needs of the guest.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   • The Bible
8. Share an online resource.
   1. Micros Pulse
   2. PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. eople Matter Now operates as Snag
   2. Hotschedule
9. 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?
   1. Believe in something bigger than you.
   2. Put your family as a prior.
   3. Serve people.

Contact Info

Blue Grass Hospitality

Brian Mcardy

Thanks for Listening!

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