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745: WORKSHOP Knowing When It's Time to Scale with Chris Schultz

Restaurant Unstoppable with Eric Cacciatore

Release Date: 09/03/2020

1241: Ope Amosu, Chef/Owner/Blok Captain of ChòpnBlọk show art 1241: Ope Amosu, Chef/Owner/Blok Captain of ChòpnBlọk

Restaurant Unstoppable with Eric Cacciatore

Ope Amosu is the chef/owner of located in Houston, Texas. Ope began his career working in oil and gas all over the globe. The son of Nigerian parents, Ope found that no matter where he travelled, it was difficult to get Nigerian food and find the local Nigerian culture. So, in 2017 he decided he should open a West African/Nigerian food restaurant in Houston. He began with private dinners and then held "restaurant takeovers" and in 2018 opened up in a food hall to great success. In 2022, the first standalone ChòpnBlọk opened.  Join RULibrary:  Join RULive: Set Up...

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1240: Neil Chand, Co-Founder of FoodServiceIQ show art 1240: Neil Chand, Co-Founder of FoodServiceIQ

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FoodServiceIQ is based in Austin, Texas and helps specifically independant restaurants reduce food costs by an average of 5-7% on a 100% performance basis. To use their services, please email Eric at  to get the best deal! Also, we get a commission this way, which greatly helps the mission and the podcast thrive into the future! Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize,...

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1239: Willet Feng and Diane Wu Feng, Co-Owners of burger-chan show art 1239: Willet Feng and Diane Wu Feng, Co-Owners of burger-chan

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Willet Feng and Diane Wu Feng are the Co-Owners of , a "mom and pop burger shop" founded in 2016 and located in Houston, Texas. Chef Ryan Stewart of Silver Linings Hospitality recently partnered with them and has taken over the major operations of burger-chan so that Willet can focus on is next concept, the still young .   Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...

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1238: Charles Clark, Owner of Clark Concepts show art 1238: Charles Clark, Owner of Clark Concepts

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Charles Clark is the owner of Clark Concepts, based in Houston, TX. Charles was on the show for episode 666 back in 2019 and quite a lot has changed since then. In 2019, he had 6 concepts and a partner. He and his partner recently split amicably so that Charles could solely focus on . In addition to improving Brasserie 19, Charles is currently looking for a location for his next solo concept.  Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution...

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1237: Maria Degaine and Joshua Santana, Co-Founders of Cerboni Services show art 1237: Maria Degaine and Joshua Santana, Co-Founders of Cerboni Services

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Maria Degaine and Joshua Santana are the Co-Founders of Cerboni Financial Services, based in Houston, TX. Cerboni is an all-in-one financial solution for restaurants. Maria's background is in hospitality and owning restaurants, while Joshua's background is in finance and tech. Together they formed Cerboni Services in 2017 to help independent restaurant manage their financials and lower costs through performance based metrics. Today, Cerboni helps around 800 restaurants nationwide.  Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our...

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1236: Jim Hallers, Founder & Managing Partner of Citizens Grill and Tailgators show art 1236: Jim Hallers, Founder & Managing Partner of Citizens Grill and Tailgators

Restaurant Unstoppable with Eric Cacciatore

Jim Hallers is owner/co-owner of 8 bars and restaurants in the Magnolia/Woodlands Texas area of Texas. He opened his first restaurant, Tailgators, in 2009 at the age of 46 after a long and successful career in Information Technology. Today, his portfolio includes Citizens Grill, The Republic Grille, Good Charlie’s Oyster Bar and Kitchen, 2 distinct dive bars and 4 Tailgators. His 8 restaurants bring in 23 millions dollars in revenue. Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni...

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1235: Dan Weinberger, Founder of Weinberger’s Deli show art 1235: Dan Weinberger, Founder of Weinberger’s Deli

Restaurant Unstoppable with Eric Cacciatore

Dan Weinberger is the Founder of located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went to culinary school and opened his own deli, Weinberger's Deli, in 2002 in Grapevine, TX. Weinberger's Deli is still going strong today with plans to expand the current location's footprint.  Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution for...

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1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar show art 1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

Restaurant Unstoppable with Eric Cacciatore

Addie and Dustin Teague are the owners of located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market and hired Dustin as her chef. The market version of Relish closed in 2015 and was reopened in 2016 as Relish Restaurant and Bar. In 2024, the second location opened. Join RULibrary:  Join RULive: Set Up...

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1233: David Denis, Chef/Owner of Bistro Mistral show art 1233: David Denis, Chef/Owner of Bistro Mistral

Restaurant Unstoppable with Eric Cacciatore

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on...

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1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics show art 1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics

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Brian Reece and Steve Crowley are the co-founders of . Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live on December 9th, 2025. Go to to get a link to join that conversation!  Join RULibrary:  Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...

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More Episodes

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009.  Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

Be authentic.

When You Know You're Ready To Scale: 

  • Business
    • Can you show a conservative growth period over the period: Month over Month: quarter over quarter
    • Don't be fooled by being on Main and Main
      • Location is a factor.
      • Your brand must be great to help manage cannibalization
  • People
    • Do they understand the Mission? 
    • Who are your culture carriers that can help lead and build the stores
    • Pick front line people with whom you'd share a foxhole.
      • have Confidence in leadership
      • Embrace growth and opportunity without fear
  • Culture
    • Must have a solid culture to grow and employees want to grow-- "Growth mentality"
    • Failure is not an option -- not just words on a wall, but a feeling you have
    • "Growing big while staying small" 
  • Infrastructure
    • A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale?
    • When to hire in for growth VS "stretch" for growth to make it work
      • Failure can occur because of too much overhead or by burning out good employees. 
    • Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them. 
    • CEO's must be able to sacrifice their own opinions and play the role of the visionary.
      • Having leadership you trust to make decisions based on your vision. 
  • Why Growth? 
    • Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it. 
    • Bringing the brand and experience to a larger consumer base. 
    • Growth is not necessarily an indicator of success
    • Incremental growth
      • One to two is hard
      • Two to five is harder and the hardest
      • Five to 10 is impossible
      • After 10 it gets easier 
  • "Selling" Your Brand
    • It's okay to strategically utilize for growth
    • Why franchising works
    • Brand based companies are different 
      • licensing and Licensees
      • Company Operated. 
  • Are you Ready as a Leader? 

Contact info:

Chris@voodoodoughnut.com 

425-372-6556

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 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!