Episode 573: From Valet to Successful Restaurant Chain Owner: Joe Fontana, Owner & Founder, Fry the Coop

Summary

In this engaging conversation, Joe Fontana, owner of Fry the Coop, shares his journey from working in hospitality as a valet and bartender to opening his own successful restaurant chain specializing in chicken sandwiches. He discusses the importance of finding one's purpose, the role of mentorship, and the challenges of starting a business. Joe emphasizes the significance of marketing and public relations in driving success, as well as the necessity of operational excellence to ensure customer retention. His story is a testament to the power of passion, hard work, and resilience in the restaurant industry. In this conversation, Wil and Joe discuss the realities of restaurant ownership, emphasizing the hard work and dedication required to succeed. They explore the transition from working in the business to working on it, the importance of growth through discomfort, and the audacious goals set for expansion in the Chicago market. The discussion also touches on, the choice between being great versus big, and the critical need for systems and processes as the business scales. Joe discusses the evolution of restaurant operations, focusing on the shift towards online ordering and the integration of AI technology to address labor shortages. He shares insights on the importance of finding passion in work and the benefits of using beef tallow for frying, drawing parallels to the historical practices of McDonald's. The discussion highlights the challenges faced by the restaurant industry and the innovative solutions being implemented to enhance customer experience and food quality.

Takeaways

• Joe's journey in hospitality began at a young age.
• Mentorship played a crucial role in Joe's career shift.
• Finding your passion can lead to a fulfilling career.
• The importance of treating customers with kindness.
• Marketing creates trial, but operations create sales.
• Public relations can significantly impact a restaurant's success.
• Joe's experience highlights the risks of entrepreneurship.
• Operational excellence is key to customer retention.
• The restaurant business requires a strong work ethic.
• Joe's story is a testament to resilience and hard work. Owning a restaurant is an absolute grind.
• Transitioning from working in the business to on it is crucial.
• Growth comes through discomfort and challenges.
• Setting audacious goals can drive business expansion.
• Choosing to be great instead of big can lead to sustainable success.
• Focus on a specific market to dominate.
• Implementing systems and processes is essential for scaling.
• Monitoring invoices and transactions is critical for financial health.
• Using technology can streamline operations and improve efficiency. Online ordering is increasingly popular, reducing phone orders.
• AI technology can help manage labor shortages in restaurants.
• Younger generations may prefer voice commands over typing.
• Labor costs necessitate lean staffing in restaurants.
• Finding passion can transform a person's work ethic.
• Beef tallow is healthier and tastier than seed oils.
• McDonald's fries were originally cooked in beef tallow.
• The shift away from beef tallow has impacted food quality.
• Educating customers about food quality is essential.
• Restaurants can thrive by embracing traditional cooking methods.