Restaurant Unstoppable with Eric Cacciatore 674: Hagop Giragossian on Stick to What You believe In
Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row.
In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states.
Show notes… Favorite success quote or mantra:- "It's not how hard you hit; it's about how hard you get hit and how you get back up."
In today's episode with Hagop Giragossian we will discuss:
- Opening a restaurant with almost zero experience
- Retaining good staff
- Consistency
- Continuing to show up and have fun through the hard times
- Gratification factor of owning a restaurant
- Partnerships
- When to give up on the industry
- Scaling
- Food truck logistics
- Collaborate instead of compete
- Creating identity
- Franchising
- What you lack in experience you need to make up for in effort
- Collaboration is KEY!!!
- Lose the ego!!!
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- I get back to everybody.
- What is your biggest weakness?
- I don't shut off.
- What's one question you ask or thing you look for during an interview?
- Do you care about people? Are you thoughtful?
- What's a current challenge? How are you dealing with it?
- Thinking small while being big.
- Share one code of conduct or behavior you teach your team.
- Know that the people you are working with have invested their lives into it and take it seriously.
- What is one uncommon standard of service you teach your staff?
- Connect with our franchisees
- What's one book we must read to become a better person or restaurant owner?
- Restaurant Man by Joe Bastianich
- Kitchen Confidential by Anthony Bourdain
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Focus too much on food and not enough on your employee
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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 thoughtful of others
- Be confident in yourself
- Be comfortable being uncomfortable
Email: hagop@doghaus.com -or- wecare@doghouse.com
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!
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Huge thanks to Hagop Giragossian for joining me for another awesome episode. Until next time!
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