How to turn your employees into future owners and executives
Take-Away with Sam Oches · Nation's Restaurant News
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Show Notes
In this episode of Take-Away with Sam Oches, Sam talks with Farrah Scott, the CEO of Trapper’s Sushi Co., a full-service sushi joint based in Washington state that has grown to 15 locations across three states. Farrah started as a server at Trapper’s 11 years ago and worked her way up to the chief executive role. Trapper’s has a long track record of developing its employees, and Farrah joined the podcast to talk about Trapper’s ambitious employee ownership goal and how it has built an infrastructure for its culture that has led to turnover rates that are half the industry standard.
In this conversation, you’ll find out why:
- If traditional franchising isn’t for you, consider your employees to be your future owners
- Restaurant employees should have a clear view of the opportunity ahead of them
- Taking care of your people will come back around to you in more ways than one
- Embrace constant evolution as a part of accomplishing your goals
- Sometimes you need to prioritize the needs of your consumers over authenticity
- Chefs are a unique brand asset you should consider making a bigger part of the experience
Have feedback or ideas for Take-Away? Email Sam at [email protected].