This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting.

A few months later I hosted Chris on Restaurant Unstoppable, Episode 341!

Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week.

In that episode, we discuss how Chris helped Starbucks scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale MOD Pizza from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international.

That was 3 years ago. Today, and for the last 2 years, Chris has served as the CEO of VOODOO Doughnut.

Show notes… Calls to ACTION!!!

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Favorite success quote or mantra:

"Failure is not an option."

In today's episode with Chris Shultz we will discuss:

Problems are inevitable in restaurants; you have be willing to solve them
Don't bring a problem; bring a solution
Finding the right time to leave a role
Scaling nationally vs. internationally
Treat it like you own it
How Chris brought Starbucks and MOD Pizza to the UK
The degradation of culture through expansion
Treating people fairly and holding them accountable
Partners must align with your culture
Having a "bad day" is mental; avoid it
Must be tenacious and optimistic; authentic and committed as an operator
A great a couch shouldn't be surprised when things go right
What we can learn from observing accomplished sports coaches
Trust goes both ways for employees, leaders, and investors
Say "good morning" to everyone
It's about the experience in today's world of delivery apps
Listen to your staff AND your customers
Do the right thing!

Today's sponsor:

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Gratitude
What is your biggest weakness?
- "Sometimes I'm a little full of myself"
What's one question you ask or thing you look for during an interview?
- What are you passionate about?
What's a current challenge? How are you dealing with it?
- Be honest/transparent
Share one code of conduct or behavior you teach your team.
- Keep enough doughnuts in stock/knowing when to grow
What is one uncommon standard of service you teach your staff?
- Be nice
What's one book we must read to become a better person or restaurant owner?
- Start With Why by Simon Sinek
- It's Not About the Coffee by Howard Behar and Janet Goldstein GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Take time to reflect/check in with your team
Name one service you've hired
- Audrey Lincoff for PR at Audrey Lincoff Communications - Seattle, WA
What's one piece of technology you've adopted within your restaurant walls 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 grateful
- Be humble
- Be authentic

Contact info:

Voodoo Doughnut website

Email: chric@voodoodoughnut.com

Instagram: @voodoodoughnut

Twitter: @voodoodoughnut

Facebook: @VoodooDoughnutMain

Thanks for listening!

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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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