Ever wondered what it takes to run a thriving restaurant? Greg Graber, CEO of Heritage Food Brands, discusses the three pillars of a successful restaurant this week on the Titans of Foodservice podcast. He shares why restaurant guests need to be able to connect with the people serving them and the challenges of maintaining that standard consistently. Listen as Nick and Greg have an insightful conversation on the value of hard work and perseverance in the foodservice industry today. 

QUOTES

• “It doesn't really matter in our business what department you're running. If you exist to serve both those that serve our guests and our guests, you're going to be in great shape.” -Greg Graber [05:32]

• “Whether it's a bad hire or bad decision, you just fail fast and move on. I mean, you can't really dwell on it. Failing isn't bad. You learn a lot. It's only bad if you hang on to it.” -Greg Graber [10:55]

TIMESTAMPS

1:06 Intro: Greg Graber, CEO of Heritage Brands

4:19 Exploring the Competitive Nature of the Business

6:53 The 3 Pillars of The Restaurant Business: Atmosphere, Food, and Hospitality

8:46 Quality Control Process for Restaurant Chain Consistency

15:52 Navigating Economic Interventions During COVID-19

33:24 Mentorship and Leadership in the Restaurant Industry

37:06 Staying Focused and Identifying Strengths

RESOURCES

Portillo Sales

CONTACT 

Nick: nick.portillo@portillosales.com

Greg: https://www.linkedin.com/in/greggraber/