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Team Culture and KPIs Lead to Success
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On today’s #localbites episode, we’re welcoming Tom Schmidt, the owner of Salt+Smoke. Tom brought fine dining to barbecue with Salt+Smoke when he was on the brink of moving in with his in-laws and $100 in the bank account. Tom realized that if he stayed at one storefront, people would have to leave his team due to lack of professional growth. Since the first store opened, Tom has opened several more and focused on tracking data and surveying their employees to create an open feedback loop.
Bringing a full service concept to a barbecue restaurant came with its unique set of challenges that Tom is sharing with us today. With the new location with a new concept, there is still the same level of commitment to customer care and community connections. Creating cohesion within and between brands is a way to meet customers where they’re at and keep the feel similar across restaurants. Opening a restaurant is a lifetime commitment, and will take hard work and passion.
[00:00] Show intro
[00:35] A little bit about Salt+Smoke
[05:52] What did Tom learn from the first Salt+Smoke to make the next ones so successful?
[09:02] What would Tom have done differently?
[12:39] The challenges of bringing a full service concept to barbecue
[15:26] The transitions from Salt+Smoke to Oh Hey barbecue
[20:21] How do you create cohesion between brands?
[22:20] KPIs and measuring data: how does Tom and his team approach this?
[29:15] Advice for someone who wants to start a new restaurant
[31:38] Closing out
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