1
00:00:03,760 --> 00:00:11,680
Speaker 1: It's that time, time, time, luck and load. So Michael

2
00:00:11,840 --> 00:00:13,720
Speaker 1: Verie Show is on the air.

3
00:00:22,280 --> 00:00:25,560
Speaker 2: I am an holoracious reader and developed the habit of

4
00:00:25,560 --> 00:00:28,120
Speaker 2: reading from my mother, who didn't go to college, but

5
00:00:28,160 --> 00:00:30,400
Speaker 2: you never found her without a book in her presence,

6
00:00:30,760 --> 00:00:35,400
Speaker 2: books stacked beside her little chair where she and my

7
00:00:35,960 --> 00:00:38,919
Speaker 2: father would sit, he and his lazy boy and her

8
00:00:39,280 --> 00:00:43,520
Speaker 2: in her chair, books beside the bed. If ever we

9
00:00:43,520 --> 00:00:46,480
Speaker 2: were in the car, there was a book beside her there.

10
00:00:47,280 --> 00:00:50,600
Speaker 2: But I have learned more despite all my reading, from

11
00:00:50,680 --> 00:00:54,840
Speaker 2: conversations and life experiences, from people who are very successful,

12
00:00:55,640 --> 00:00:59,000
Speaker 2: and particularly from their failures, because that's where I think

13
00:00:59,040 --> 00:01:02,720
Speaker 2: we learned the most. Success can give you the false

14
00:01:02,840 --> 00:01:04,760
Speaker 2: view that you're perfect, when in fact it might have

15
00:01:04,800 --> 00:01:08,800
Speaker 2: been a little good luck and you're less keen to

16
00:01:08,840 --> 00:01:12,720
Speaker 2: look inside yourself. But Chris Pappus is our guest, and

17
00:01:13,120 --> 00:01:15,160
Speaker 2: I wanted to go back to a couple of things

18
00:01:15,360 --> 00:01:20,039
Speaker 2: you said in telling your story. Why do you think

19
00:01:20,120 --> 00:01:23,959
Speaker 2: so many Greeks come to this country and are drawn

20
00:01:24,280 --> 00:01:27,400
Speaker 2: to hospitality restaurants in particular, And why do you think

21
00:01:27,440 --> 00:01:28,640
Speaker 2: they've been so successful?

22
00:01:34,080 --> 00:01:38,880
Speaker 3: I think much of it was that when they came over,

23
00:01:39,080 --> 00:01:43,640
Speaker 3: they didn't speak the language, and there were just a

24
00:01:43,760 --> 00:01:48,240
Speaker 3: few Greeks that were ahead of them that got into

25
00:01:48,280 --> 00:01:53,360
Speaker 3: the business. And when these new Greeks would come over,

26
00:01:54,600 --> 00:02:00,000
Speaker 3: the business that the earlier Greeks had arrived and gotten

27
00:02:00,120 --> 00:02:06,200
Speaker 3: into happened to be the restaurant business, uh and and such.

28
00:02:06,400 --> 00:02:11,680
Speaker 3: And that's the first experience they had because they didn't

29
00:02:11,720 --> 00:02:13,960
Speaker 3: know the language. And then pretty much the only place

30
00:02:14,000 --> 00:02:18,079
Speaker 3: they could really go find somebody to hire them would

31
00:02:18,120 --> 00:02:20,400
Speaker 3: be somebody that could could speak to them in their

32
00:02:20,440 --> 00:02:23,320
Speaker 3: in their home language. And so I think a tremendous

33
00:02:23,320 --> 00:02:27,280
Speaker 3: amount should be credited to the to the early people

34
00:02:27,360 --> 00:02:31,280
Speaker 3: that came over, and they just happened to, you know,

35
00:02:31,760 --> 00:02:36,480
Speaker 3: get in and follow their their earlier arrivals.

36
00:02:36,880 --> 00:02:38,880
Speaker 2: You went to A and M, then you went to IBM.

37
00:02:39,000 --> 00:02:41,800
Speaker 2: You left IBM to come home, and you're talking about

38
00:02:42,440 --> 00:02:46,639
Speaker 2: flipping food to learn the business. If you had not

39
00:02:47,000 --> 00:02:49,440
Speaker 2: come home, there had not been a family business, would

40
00:02:49,440 --> 00:02:51,280
Speaker 2: you have stated, IBM, where do you where? What do

41
00:02:51,320 --> 00:02:53,080
Speaker 2: you think you would have done? What was your passion?

42
00:02:53,120 --> 00:02:54,120
Speaker 2: What are your skill sets?

43
00:02:55,600 --> 00:03:00,079
Speaker 3: Uh? You know, I think the seeing my family and

44
00:03:00,200 --> 00:03:04,880
Speaker 3: business together growing up. We went through we went through

45
00:03:04,919 --> 00:03:08,680
Speaker 3: some downturns in the restaurant supply business. And I'd seen

46
00:03:08,720 --> 00:03:12,320
Speaker 3: how my uncles and and families work together. You know,

47
00:03:12,360 --> 00:03:15,800
Speaker 3: they actually sold their houses to at one point, several

48
00:03:15,840 --> 00:03:18,079
Speaker 3: of them sold their houses to kind of pay the

49
00:03:18,120 --> 00:03:21,160
Speaker 3: banks back when when times were hard in the restaurant

50
00:03:21,200 --> 00:03:25,280
Speaker 3: supply business. And and so I'd seen that, and and

51
00:03:25,320 --> 00:03:28,000
Speaker 3: I think all you know, growing up as a child,

52
00:03:28,080 --> 00:03:32,119
Speaker 3: I saw myself and my brothers uh doing the same thing,

53
00:03:32,440 --> 00:03:35,720
Speaker 3: and so we were just kind of uh, my DNA,

54
00:03:35,840 --> 00:03:38,280
Speaker 3: it was built into me. And what would I have done.

55
00:03:39,320 --> 00:03:41,440
Speaker 3: I'd gone and found something to do with my brothers

56
00:03:41,480 --> 00:03:44,080
Speaker 3: at the end of the day, and to put our

57
00:03:44,240 --> 00:03:47,880
Speaker 3: skill sets together because we are well, we did have

58
00:03:47,920 --> 00:03:50,960
Speaker 3: some differences in our skill sets and and you know,

59
00:03:51,640 --> 00:03:54,680
Speaker 3: you know, three of us could be better at winning.

60
00:03:54,960 --> 00:03:58,320
Speaker 3: And I see that today. I see I see young

61
00:03:58,400 --> 00:04:02,800
Speaker 3: families that that the next generation is there and they

62
00:04:02,920 --> 00:04:07,040
Speaker 3: have several of them working together, and I think that's

63
00:04:07,040 --> 00:04:13,040
Speaker 3: a real powerful advantage to them rather than just trying

64
00:04:13,080 --> 00:04:15,880
Speaker 3: it out on your own. You just, you know, it's

65
00:04:16,160 --> 00:04:20,600
Speaker 3: so tough to be successful, and I think three working together,

66
00:04:20,880 --> 00:04:24,640
Speaker 3: we're working together is just kind of got a better

67
00:04:24,680 --> 00:04:25,680
Speaker 3: plan for success.

68
00:04:26,000 --> 00:04:28,400
Speaker 2: When it works, it really works, And you know when

69
00:04:28,400 --> 00:04:32,040
Speaker 2: it doesn't, it really doesn't. Last time, I'll bring up

70
00:04:32,040 --> 00:04:35,520
Speaker 2: your Greek heritage and your family. Obviously, your daughter Christina

71
00:04:35,560 --> 00:04:37,600
Speaker 2: works with you now and is a senior leader at

72
00:04:37,600 --> 00:04:41,440
Speaker 2: the company. But your grandmother I used to office. Our

73
00:04:41,480 --> 00:04:43,800
Speaker 2: studio was right next to two thousand and west Loop

74
00:04:43,880 --> 00:04:46,920
Speaker 2: was right next to the Sam Philippi and six'. Ten

75
00:04:47,360 --> 00:04:50,560
Speaker 2: your tribute to your grandmother in, fact so much as

76
00:04:50,600 --> 00:04:54,120
Speaker 2: putting her likeness on the. Building ya Ya, maris and

77
00:04:54,160 --> 00:04:56,839
Speaker 2: you recreated that. Concept tell me about why it was

78
00:04:56,839 --> 00:04:59,200
Speaker 2: important to you to pay tribute to her and who she.

79
00:04:59,440 --> 00:05:04,520
Speaker 3: Was she Was she was a trail, blazer lady h

80
00:05:05,160 --> 00:05:08,840
Speaker 3: and you, know all all her friends that that have

81
00:05:09,040 --> 00:05:12,599
Speaker 3: known that newer all her life Said mary was just

82
00:05:13,400 --> 00:05:16,760
Speaker 3: a go getter and and she. Was she was a

83
00:05:16,800 --> 00:05:20,719
Speaker 3: spark plug and and. Such and you know she actually

84
00:05:21,120 --> 00:05:24,880
Speaker 3: During World war, two, uh she was was taking flying

85
00:05:24,960 --> 00:05:28,840
Speaker 3: lessons because In ohio where she was, FROM, uh they

86
00:05:28,839 --> 00:05:33,080
Speaker 3: were building uh trainer, planes and these trainer planes needed

87
00:05:33,120 --> 00:05:37,919
Speaker 3: to be flown over to where the future pilots for

88
00:05:38,040 --> 00:05:41,680
Speaker 3: the army would would practice on these and and so

89
00:05:41,680 --> 00:05:47,400
Speaker 3: so my mother signed up without her father's knowledge and

90
00:05:48,200 --> 00:05:53,200
Speaker 3: to go train and fly those those those single engine

91
00:05:53,760 --> 00:05:59,280
Speaker 3: prop planes over uh several hundred miles uh to uh

92
00:05:59,200 --> 00:06:02,400
Speaker 3: where where they were needed for the. War and. Uh

93
00:06:02,640 --> 00:06:06,159
Speaker 3: one day they're walking down the street with my mother

94
00:06:06,440 --> 00:06:11,919
Speaker 3: and my, granddad and the pilot training her is walking

95
00:06:11,960 --> 00:06:14,039
Speaker 3: down the street and, Says, mary how your how are

96
00:06:14,040 --> 00:06:17,320
Speaker 3: your flying lessons? Coming and that was the first time

97
00:06:17,360 --> 00:06:19,719
Speaker 3: her father had ever heard that she was taking flying.

98
00:06:19,800 --> 00:06:23,040
Speaker 3: Lessons then it was the last, last you, know flying

99
00:06:23,080 --> 00:06:25,880
Speaker 3: message lessons she. Took but but that's the type of

100
00:06:25,880 --> 00:06:28,960
Speaker 3: woman she. Was she she was during the. War she

101
00:06:28,960 --> 00:06:31,520
Speaker 3: she did a man's job at the end of the,

102
00:06:31,600 --> 00:06:35,440
Speaker 3: day and so you, know she loved to smoke cigars

103
00:06:35,640 --> 00:06:38,919
Speaker 3: uh and uh and she she was a she was

104
00:06:38,920 --> 00:06:40,000
Speaker 3: a trail.

105
00:06:40,040 --> 00:06:43,360
Speaker 2: BLAZER i love stories like that because we think of

106
00:06:43,480 --> 00:06:48,479
Speaker 2: women in that era as as being these, dainty soft

107
00:06:48,800 --> 00:06:52,200
Speaker 2: damsels in. Distress but in fact you find women like

108
00:06:52,279 --> 00:06:55,520
Speaker 2: that who are often the matriarch of the, family the

109
00:06:55,600 --> 00:06:58,080
Speaker 2: leader of the. Family husband goes off to war and,

110
00:06:58,120 --> 00:07:00,760
Speaker 2: dies or the husband drinks some self to, death or

111
00:07:00,760 --> 00:07:04,039
Speaker 2: the husband abandons the. Family and those women were tough

112
00:07:04,320 --> 00:07:07,960
Speaker 2: and they pulled it. Together and it's interesting to me

113
00:07:08,120 --> 00:07:11,440
Speaker 2: how so many years later you speak of her in

114
00:07:11,480 --> 00:07:15,600
Speaker 2: such reverential, tones which means she had she she was

115
00:07:15,680 --> 00:07:16,600
Speaker 2: very important to, you.

116
00:07:16,680 --> 00:07:18,320
Speaker 1: And you just you never forget.

117
00:07:18,320 --> 00:07:23,480
Speaker 3: That, No, no she definitely. Was and we've we've opened

118
00:07:23,520 --> 00:07:28,680
Speaker 3: a new restaurant on that recognizes her even to a larger,

119
00:07:28,720 --> 00:07:33,840
Speaker 3: extent at The ayahs On, richmond and it's just a

120
00:07:34,080 --> 00:07:37,560
Speaker 3: vehicle tribute to her at the new.

121
00:07:37,560 --> 00:07:40,880
Speaker 2: LOCATION i think that IS i think that is. Cool

122
00:07:40,920 --> 00:07:43,200
Speaker 2: i'm a big fan of. THAT i like to walk

123
00:07:43,240 --> 00:07:48,800
Speaker 2: into a restaurant and see the especially a story like you,

124
00:07:48,840 --> 00:07:52,200
Speaker 2: guys where it's over so many, years one hundred, years

125
00:07:53,320 --> 00:07:56,000
Speaker 2: where you see a tribute to the family and how

126
00:07:56,040 --> 00:07:58,640
Speaker 2: we ended up, here and then you begin to understand

127
00:07:58,640 --> 00:08:00,480
Speaker 2: it's not just the food that comes out on your.

128
00:08:00,480 --> 00:08:03,880
Speaker 1: Plate this is this is a there's, blood sweat and.

129
00:08:03,960 --> 00:08:05,080
Speaker 1: Tears there's there's.

130
00:08:05,600 --> 00:08:10,040
Speaker 2: History, uh THERE'S dna and everything and everything you're, doing there's.

131
00:08:09,880 --> 00:08:11,520
Speaker 1: FAMILY dna to the.

132
00:08:11,560 --> 00:08:14,720
Speaker 2: Whole how it, looks how it, feels who's, hired who works,

133
00:08:14,720 --> 00:08:16,239
Speaker 2: There Chris pappis is our guests.

134
00:08:16,080 --> 00:08:16,840
Speaker 1: More let me, Know.

135
00:08:21,800 --> 00:08:23,440
Speaker 3: Michael berry's not your.

136
00:08:25,280 --> 00:08:32,320
Speaker 2: God Chris paphos is our guest of The Halfas Restaurant.

137
00:08:32,640 --> 00:08:36,440
Speaker 2: Empire how many locations do you have, Now, christy do

138
00:08:36,520 --> 00:08:37,520
Speaker 2: you actually know an exact?

139
00:08:37,559 --> 00:08:41,160
Speaker 3: NUMBER i don't use an exact. NUMBER i just say

140
00:08:41,160 --> 00:08:41,960
Speaker 3: one hundred.

141
00:08:41,640 --> 00:08:44,760
Speaker 2: Plus one hundred plus and that's got to be then

142
00:08:44,840 --> 00:08:46,040
Speaker 2: what ten thousand?

143
00:08:46,080 --> 00:08:50,520
Speaker 1: Employees, yes at. Least, wow IF.

144
00:08:50,400 --> 00:08:53,440
Speaker 2: I had told you back in seventy six that you

145
00:08:53,480 --> 00:08:57,440
Speaker 2: would have fifty years from, now you would have over

146
00:08:57,520 --> 00:09:00,760
Speaker 2: ten thousand, employees that's crazy and this business that's.

147
00:09:00,760 --> 00:09:03,920
Speaker 1: CRAZY i agree with.

148
00:09:03,960 --> 00:09:06,800
Speaker 3: YOU i would have never never thought.

149
00:09:06,840 --> 00:09:12,280
Speaker 2: That so let's talk about change in all those years

150
00:09:12,320 --> 00:09:16,160
Speaker 2: from the strawberry patch days to. Today what is the

151
00:09:16,200 --> 00:09:19,120
Speaker 2: greatest challenge today compared to when you?

152
00:09:19,160 --> 00:09:19,520
Speaker 1: Started?

153
00:09:19,559 --> 00:09:19,760
Speaker 3: What?

154
00:09:19,760 --> 00:09:20,880
Speaker 1: What what has? Changed?

155
00:09:22,880 --> 00:09:32,439
Speaker 3: Oh the the technology has changed. Dramatically uh that we

156
00:09:32,559 --> 00:09:35,640
Speaker 3: used to you, know take your take your order is

157
00:09:35,679 --> 00:09:39,680
Speaker 3: a kind of a simplistic thing to look. At. Uh you,

158
00:09:39,720 --> 00:09:42,520
Speaker 3: know there's you know when we first started, out you

159
00:09:42,520 --> 00:09:45,400
Speaker 3: you the waiter and you knew. It the waiter had

160
00:09:45,440 --> 00:09:48,360
Speaker 3: to write down all the tickets and turn these tickets

161
00:09:48,400 --> 00:09:51,640
Speaker 3: into the kitchen by. Hand and they had to be

162
00:09:51,640 --> 00:09:54,720
Speaker 3: able to read your writing and such like, that and

163
00:09:54,720 --> 00:09:57,320
Speaker 3: and that was the. Problem and we had to we

164
00:09:57,400 --> 00:10:02,480
Speaker 3: had to have our own uh writing skills to name

165
00:10:02,520 --> 00:10:05,120
Speaker 3: all the ingredients and stuff like that so the cooks

166
00:10:05,120 --> 00:10:07,600
Speaker 3: could have. It so so you, know that was a big,

167
00:10:07,679 --> 00:10:12,679
Speaker 3: change you, know people, wise you, know it was it

168
00:10:12,720 --> 00:10:16,559
Speaker 3: Was it was the first time that that college students

169
00:10:16,559 --> 00:10:19,400
Speaker 3: ever came back into the marketplace in, restaurants which was

170
00:10:19,800 --> 00:10:22,520
Speaker 3: which was the one of THE i think the biggest

171
00:10:22,559 --> 00:10:25,640
Speaker 3: change was casual dining when all of a, sudden people

172
00:10:25,760 --> 00:10:30,880
Speaker 3: like you and people that were in college were fine

173
00:10:30,920 --> 00:10:34,880
Speaker 3: for working in a restaurant prior that to the casual

174
00:10:34,960 --> 00:10:40,360
Speaker 3: dining boom in nineteen sixty. Five, there you, know you

175
00:10:40,840 --> 00:10:45,360
Speaker 3: had people that looked down upon the restaurant business and

176
00:10:46,240 --> 00:10:49,560
Speaker 3: the jobs in the restaurant and, such and that all

177
00:10:49,640 --> 00:10:54,200
Speaker 3: changed when nineteen seventy six for, us because that was

178
00:10:54,200 --> 00:10:57,000
Speaker 3: the first time we got Into castle dining and we

179
00:10:57,080 --> 00:10:58,880
Speaker 3: had a line of people wanting to go to work

180
00:10:58,880 --> 00:11:02,720
Speaker 3: for us at that first casualdining, restaurant which in the coffee,

181
00:11:02,720 --> 00:11:05,080
Speaker 3: shop you never had a line of people lining up

182
00:11:05,080 --> 00:11:06,640
Speaker 3: that wanted to go to work at the coffee, shop

183
00:11:06,760 --> 00:11:10,439
Speaker 3: and and that that put us on a new new. Trajectory.

184
00:11:10,960 --> 00:11:16,240
Speaker 3: Uh it was it was the next version of what

185
00:11:16,600 --> 00:11:20,160
Speaker 3: restaurants would. Be the first the first restaurants coming After

186
00:11:20,200 --> 00:11:25,760
Speaker 3: World War two were cafeterias and fast food. Restaurants and

187
00:11:25,760 --> 00:11:29,720
Speaker 3: when this generation The Baby boomers came, along, uh you,

188
00:11:29,760 --> 00:11:33,360
Speaker 3: know they're the people right behind. Them The Baby boomers

189
00:11:33,720 --> 00:11:37,880
Speaker 3: were this class of you, know young people that that

190
00:11:38,200 --> 00:11:41,600
Speaker 3: they they liked working in an environment like. That so

191
00:11:41,640 --> 00:11:44,280
Speaker 3: that was a huge. Change is from from is the

192
00:11:44,280 --> 00:11:49,440
Speaker 3: people aspect of who was attracted to to the restaurant.

193
00:11:49,480 --> 00:11:53,200
Speaker 3: Business and AND i don't think we would have had

194
00:11:53,200 --> 00:11:57,440
Speaker 3: a ten thousand person coffee shop business had had not

195
00:11:58,080 --> 00:12:04,120
Speaker 3: casudining into the marketplace a huge right, There the you,

196
00:12:04,200 --> 00:12:06,840
Speaker 3: know just the whole castle dining aspect is has been

197
00:12:06,880 --> 00:12:10,200
Speaker 3: a whole change that uh you could you could get

198
00:12:11,000 --> 00:12:15,480
Speaker 3: uh waited on and, uh the the all the different

199
00:12:15,960 --> 00:12:19,520
Speaker 3: cuisines that you could get was a huge, change uh

200
00:12:19,600 --> 00:12:22,000
Speaker 3: as well because all all of a, sudden you, Know

201
00:12:22,080 --> 00:12:27,040
Speaker 3: mexican food you, know became very, popular you, know seafood became.

202
00:12:27,120 --> 00:12:32,240
Speaker 3: Popular and so so those those those were what main

203
00:12:32,720 --> 00:12:34,920
Speaker 3: things that some of the main things that that h

204
00:12:35,480 --> 00:12:38,480
Speaker 3: that took. Place you, know from a from a people,

205
00:12:38,600 --> 00:12:43,560
Speaker 3: standpoint you, know you, had, uh you had the back

206
00:12:43,600 --> 00:12:45,120
Speaker 3: of the house people that all of a sudden it

207
00:12:45,160 --> 00:12:47,840
Speaker 3: was found to be a, chef and and to to

208
00:12:47,840 --> 00:12:51,079
Speaker 3: to work in a, restaurant and and and and tell

209
00:12:51,120 --> 00:12:54,520
Speaker 3: your parents you wanted to be a. Chef uh became you,

210
00:12:54,520 --> 00:12:59,040
Speaker 3: know very very you know acceptable as far as as

211
00:12:59,080 --> 00:13:01,840
Speaker 3: far as a. Career so a couple of major changes.

212
00:13:01,880 --> 00:13:05,240
Speaker 3: There you. Know the cost to operate the business today

213
00:13:05,320 --> 00:13:08,760
Speaker 3: is much. Higher it's IT'S i think it's much riskier

214
00:13:08,960 --> 00:13:11,839
Speaker 3: today than than it ever. Was uh at the end

215
00:13:11,840 --> 00:13:15,880
Speaker 3: of the. Day and, uh the pressures of kind of

216
00:13:15,960 --> 00:13:18,800
Speaker 3: what some of these DIFFERENT U states are are doing

217
00:13:18,840 --> 00:13:23,480
Speaker 3: to their to their their how how people are paid is, changing,

218
00:13:23,840 --> 00:13:25,800
Speaker 3: uh the economics on. It so it's it's it's a

219
00:13:25,880 --> 00:13:28,760
Speaker 3: very tough. Business. Uh you, know we went through we

220
00:13:28,800 --> 00:13:32,319
Speaker 3: went THROUGH covid and about THROUGH. Covid uh every you

221
00:13:32,440 --> 00:13:35,320
Speaker 3: know that most of the restaurants got through there and

222
00:13:35,320 --> 00:13:38,719
Speaker 3: and such like. That so so, uh you, know we've

223
00:13:38,800 --> 00:13:41,520
Speaker 3: kept up with the. Changes we've we've, adapted you, know

224
00:13:41,600 --> 00:13:44,440
Speaker 3: over the. Years, uh AND i think we'll just continue

225
00:13:44,480 --> 00:13:48,200
Speaker 3: adapting to you, know the changes that that that that

226
00:13:48,360 --> 00:13:51,520
Speaker 3: take place out. There let me.

227
00:13:51,480 --> 00:13:52,640
Speaker 1: Ask, You Chris papus as our.

228
00:13:52,679 --> 00:13:55,000
Speaker 2: Guests you, know when you go through what you've, Done

229
00:13:55,040 --> 00:13:59,120
Speaker 2: Strawberry patch leads to papas, seafood and then you add

230
00:13:59,200 --> 00:14:01,840
Speaker 2: a totally different, concept one of the hardest CONCEPTS i

231
00:14:01,840 --> 00:14:05,080
Speaker 2: think to, execute which is text max with. Papasitos and

232
00:14:05,080 --> 00:14:07,400
Speaker 2: then you go into, papadot which is kind of creating

233
00:14:07,440 --> 00:14:10,240
Speaker 2: its own deal with with the seafood and cajun and

234
00:14:10,559 --> 00:14:11,880
Speaker 2: all of those are doing, well and you have the

235
00:14:11,880 --> 00:14:14,959
Speaker 2: papist barbecue over, here which is a whole different set

236
00:14:15,000 --> 00:14:19,080
Speaker 2: of skills and in some cases. Customers and then you

237
00:14:19,120 --> 00:14:20,640
Speaker 2: do the tribute to your, grandmother Yeyo.

238
00:14:20,720 --> 00:14:21,360
Speaker 1: Marris and then you.

239
00:14:21,320 --> 00:14:24,800
Speaker 2: Do the kind of high end seafood over On shepherd

240
00:14:24,800 --> 00:14:27,720
Speaker 2: that's getting all these great. Reviews and then you've you've

241
00:14:27,800 --> 00:14:31,280
Speaker 2: got airport, vending which is its own kind of.

242
00:14:31,320 --> 00:14:34,080
Speaker 1: Beasts and then you do this really high end.

243
00:14:33,920 --> 00:14:36,200
Speaker 2: Steakhouse that that is one of the best in the,

244
00:14:36,280 --> 00:14:40,800
Speaker 2: nation which is its own. Beasts why Not i'm glad you,

245
00:14:40,840 --> 00:14:44,480
Speaker 2: haven't but why not pick one and just take that thing,

246
00:14:44,680 --> 00:14:47,800
Speaker 2: nationwide because it seems like it's so much harder to

247
00:14:47,840 --> 00:14:51,320
Speaker 2: do what y'all have, done which is to add all

248
00:14:51,360 --> 00:14:54,120
Speaker 2: these to learn new concepts and cross trained.

249
00:14:54,200 --> 00:15:02,720
Speaker 3: People, well in, essence we have taken. Nationwide papados has

250
00:15:02,760 --> 00:15:06,280
Speaker 3: been taken. Nationwide we're in eight states with that, brand

251
00:15:06,320 --> 00:15:10,240
Speaker 3: and and we we've kind of never built more than

252
00:15:10,640 --> 00:15:14,040
Speaker 3: two to three restaurants a. Year. Uh and and to

253
00:15:14,120 --> 00:15:16,200
Speaker 3: get to one hundred, restaurants you, know two to three

254
00:15:16,240 --> 00:15:20,080
Speaker 3: a year has has gotten us. There and we just

255
00:15:20,160 --> 00:15:24,640
Speaker 3: haven't wanted to be you, know necessarily the biggest. Uh you,

256
00:15:24,680 --> 00:15:28,480
Speaker 3: know we just didn't didn't take that. Approach. Uh and

257
00:15:28,560 --> 00:15:31,680
Speaker 3: we wanted we always wanted to stay private at the

258
00:15:31,760 --> 00:15:34,240
Speaker 3: end of the. Day we thought that's. Important. Uh we

259
00:15:34,360 --> 00:15:37,800
Speaker 3: like that aspect and and such and so so, uh you,

260
00:15:37,840 --> 00:15:40,720
Speaker 3: know we we've never we've never wanted to push the

261
00:15:40,760 --> 00:15:43,800
Speaker 3: pedal and and make the mistakes that you know so

262
00:15:43,920 --> 00:15:47,480
Speaker 3: many of our competitors, have you, know because there's there's

263
00:15:47,520 --> 00:15:49,520
Speaker 3: a lot of risk to you, know kind of rolling

264
00:15:49,600 --> 00:15:52,320
Speaker 3: it out and you, know building them like. Crazy and

265
00:15:52,320 --> 00:15:54,960
Speaker 3: and you, know, really you, KNOW i think WE i

266
00:15:54,960 --> 00:15:58,560
Speaker 3: think we saw enough of you know what uh uh

267
00:15:58,840 --> 00:16:01,600
Speaker 3: you know stay here looks like and what success looks

268
00:16:01,680 --> 00:16:06,000
Speaker 3: like and and, such AND i think we were we've been,

269
00:16:06,080 --> 00:16:09,320
Speaker 3: comfortable you, know, uh you know doing what we've been.

270
00:16:09,360 --> 00:16:13,320
Speaker 3: Doing and h and for, us it's it's it's it

271
00:16:13,360 --> 00:16:16,000
Speaker 3: can be pretty fast at times some. Years we've built you,

272
00:16:16,040 --> 00:16:19,520
Speaker 3: know three to four restaurants over the, years so so,

273
00:16:19,840 --> 00:16:23,080
Speaker 3: uh you know that's we've haven't sought to be the

274
00:16:23,080 --> 00:16:24,640
Speaker 3: biggest out there THAT i.

275
00:16:24,680 --> 00:16:27,120
Speaker 1: Got and what you've, done you've done very.

276
00:16:27,160 --> 00:16:29,080
Speaker 2: Well Chris pappas is our, guest one more, converse one

277
00:16:29,080 --> 00:16:31,800
Speaker 2: more discussion with, him put, up and WHAT.

278
00:16:31,800 --> 00:16:34,120
Speaker 3: I see all over the place is people who care

279
00:16:34,160 --> 00:16:36,200
Speaker 3: about looking good while doing.

280
00:16:36,320 --> 00:16:39,440
Speaker 1: Evil The Michael verry you.

281
00:16:42,720 --> 00:16:48,120
Speaker 2: Is our guests of The papas, restaurants so many, meals

282
00:16:48,240 --> 00:16:48,640
Speaker 2: so many.

283
00:16:48,720 --> 00:16:50,880
Speaker 1: YEARS i would like to enter.

284
00:16:50,800 --> 00:16:54,440
Speaker 2: Into, evidence, uh seeing no, opposition because so many people,

285
00:16:55,840 --> 00:16:58,480
Speaker 2: COMPLAIN i would like to enter into evidence The Delta

286
00:16:58,480 --> 00:17:02,200
Speaker 2: blues concept that a number of people were upset we

287
00:17:02,240 --> 00:17:02,600
Speaker 2: did not.

288
00:17:02,720 --> 00:17:03,880
Speaker 1: Mention among all the.

289
00:17:03,920 --> 00:17:07,719
Speaker 2: Others so that has now beneficially Mentioned Chris. Pavis i'm

290
00:17:07,720 --> 00:17:09,120
Speaker 2: going to ask you a couple of QUESTIONS i ask.

291
00:17:09,200 --> 00:17:12,080
Speaker 2: EVERYBODY i study successful. People i'm fascinated by it AND

292
00:17:12,080 --> 00:17:14,600
Speaker 2: i think we can all learn from. It i'd like

293
00:17:14,640 --> 00:17:17,200
Speaker 2: to go through a course of your. Day how much

294
00:17:17,240 --> 00:17:19,960
Speaker 2: of your day is, planned and how much of your

295
00:17:20,040 --> 00:17:23,840
Speaker 2: day is you deal with whatever is the most important

296
00:17:24,000 --> 00:17:24,359
Speaker 2: as it.

297
00:17:24,520 --> 00:17:36,320
Speaker 4: HAPPENS i have something, PLANNED i have a tremendous scheduler

298
00:17:36,400 --> 00:17:39,960
Speaker 4: that schedules me AND i plug into.

299
00:17:39,840 --> 00:17:43,560
Speaker 3: WHERE i need to plug in in the. Organization and

300
00:17:44,200 --> 00:17:47,480
Speaker 3: so you, know that's done each. Week and SO i have,

301
00:17:47,600 --> 00:17:50,000
Speaker 3: that and THEN i have all the THINGS i want

302
00:17:50,000 --> 00:17:55,000
Speaker 3: to work on that have two that are challenging THAT

303
00:17:55,600 --> 00:17:59,360
Speaker 3: i figure, out you, know HOW i can get involved

304
00:17:59,400 --> 00:18:02,960
Speaker 3: with things that are challenging that maybe my assistant can

305
00:18:03,040 --> 00:18:08,280
Speaker 3: help as. Well so so between those two that pretty

306
00:18:08,320 --> 00:18:10,600
Speaker 3: much takes care of my you, know every, day week

307
00:18:10,880 --> 00:18:15,479
Speaker 3: and and. Such and and THEN I I harris AND

308
00:18:15,520 --> 00:18:19,800
Speaker 3: i And Greg we're never office. People we were were

309
00:18:19,960 --> 00:18:24,040
Speaker 3: in the field constantly and and so uh you KNOW

310
00:18:24,080 --> 00:18:27,959
Speaker 3: i still carry that on, today that that uh you,

311
00:18:28,000 --> 00:18:31,200
Speaker 3: KNOW i can get WHAT i need to get done

312
00:18:31,720 --> 00:18:35,240
Speaker 3: uh in the field and and such like, that and

313
00:18:35,240 --> 00:18:38,520
Speaker 3: and so uh you know that's that's that's been kind

314
00:18:38,560 --> 00:18:42,879
Speaker 3: of our. Style that uh there's an old saying management

315
00:18:42,960 --> 00:18:47,160
Speaker 3: by walking around and that that's kind of what we Uh,

316
00:18:47,600 --> 00:18:51,080
Speaker 3: HARRISON i And greg have done uh in in our.

317
00:18:51,119 --> 00:18:54,399
Speaker 3: Life we've never been the office. People we've been uh you,

318
00:18:54,400 --> 00:18:57,400
Speaker 3: know close to the where the brands are and uh

319
00:18:57,720 --> 00:19:01,719
Speaker 3: in in the restaurants and such like. That and for our.

320
00:19:01,760 --> 00:19:04,639
Speaker 3: Careers so so you, KNOW i would, say you, know

321
00:19:04,800 --> 00:19:06,960
Speaker 3: you don't have to live in an office to be

322
00:19:07,040 --> 00:19:09,760
Speaker 3: in this. Business you, KNOW i think it's important to

323
00:19:09,800 --> 00:19:12,720
Speaker 3: live and live in the environment and in the environments

324
00:19:12,920 --> 00:19:15,840
Speaker 3: that you have out there to look. At you, know

325
00:19:15,880 --> 00:19:17,920
Speaker 3: how how do you operate? Better how do you get

326
00:19:17,920 --> 00:19:19,600
Speaker 3: smarter at the end of the.

327
00:19:19,720 --> 00:19:24,480
Speaker 2: Day it's interesting Because i've studied your organization and other,

328
00:19:24,680 --> 00:19:28,520
Speaker 2: organizations and, obviously you, know working for you as a

329
00:19:28,560 --> 00:19:32,359
Speaker 2: waiter thirty five years, AGO i worked With Terry, mitchell

330
00:19:32,400 --> 00:19:35,440
Speaker 2: who GREATEST GM i ever, knew loved the guys still

331
00:19:35,520 --> 00:19:37,399
Speaker 2: keep up with still keep up with him to this.

332
00:19:37,480 --> 00:19:42,560
Speaker 2: Day but you have now a professional management team Of Mike,

333
00:19:42,640 --> 00:19:44,720
Speaker 2: rizzo for, instance who came.

334
00:19:44,600 --> 00:19:44,960
Speaker 1: Up through the.

335
00:19:45,040 --> 00:19:47,600
Speaker 2: Ranks AND i noticed how many people like, you Like,

336
00:19:47,680 --> 00:19:52,200
Speaker 2: tilman Like Russell lebara in this, business who guys start

337
00:19:52,240 --> 00:19:55,439
Speaker 2: as a bar, back they start as a waiter and

338
00:19:55,480 --> 00:19:59,200
Speaker 2: they end up rising up into professional ranks as opposed

339
00:19:59,240 --> 00:20:03,720
Speaker 2: to going and great having McKinsey consultant types or Or

340
00:20:03,840 --> 00:20:08,639
Speaker 2: baying consultant. TYPES i find that very. Interesting it's obviously worked.

341
00:20:08,680 --> 00:20:14,680
Speaker 3: WELL i think that is the that's you, know has

342
00:20:15,000 --> 00:20:18,439
Speaker 3: been successful for us and you know the, many the

343
00:20:18,480 --> 00:20:21,320
Speaker 3: many other brands that are out. There you, KNOW i

344
00:20:21,320 --> 00:20:24,800
Speaker 3: think they've they've been hands, on uh and even the

345
00:20:25,080 --> 00:20:28,000
Speaker 3: even the, startups you know where they were totally they

346
00:20:28,040 --> 00:20:30,199
Speaker 3: had to be hands on to be the. Startups and

347
00:20:30,240 --> 00:20:35,639
Speaker 3: so you, know we come from the generation of startups and,

348
00:20:36,200 --> 00:20:40,440
Speaker 3: uh you know that's that's you KNOW i, think which you,

349
00:20:40,520 --> 00:20:44,399
Speaker 3: know every every brand has a, startup and that's a

350
00:20:44,440 --> 00:20:47,800
Speaker 3: beautiful story to hear the. Startups where where did they

351
00:20:47,800 --> 00:20:51,240
Speaker 3: come from as as starting? Out you know that's SO

352
00:20:52,000 --> 00:20:52,919
Speaker 3: i love the stories as.

353
00:20:52,960 --> 00:20:56,199
Speaker 2: Well you know that the stories behind the restaurant are

354
00:20:56,359 --> 00:20:59,280
Speaker 2: so much more interesting to me than.

355
00:20:59,359 --> 00:21:01,960
Speaker 1: Food IT'S i love, food BUT i love the.

356
00:21:01,960 --> 00:21:05,080
Speaker 2: Stories AND i love it when places tell their story

357
00:21:05,119 --> 00:21:07,760
Speaker 2: on their walls so that you buy into. It it's

358
00:21:07,840 --> 00:21:12,400
Speaker 2: it's more of an emotional. CONNECTION i want to ask,

359
00:21:12,440 --> 00:21:14,440
Speaker 2: You Chris pappas as our, GUESTS i want to ask

360
00:21:14,520 --> 00:21:18,719
Speaker 2: you about a concept you came up with or something

361
00:21:18,760 --> 00:21:22,800
Speaker 2: that y'all did in the restaurants that maybe people questioned

362
00:21:22,920 --> 00:21:25,320
Speaker 2: whether that was such a great, idea but it hit

363
00:21:26,080 --> 00:21:29,760
Speaker 2: and you take great pride in the fact of, yeah

364
00:21:29,840 --> 00:21:32,560
Speaker 2: see it did work when others said it wouldn't or

365
00:21:32,600 --> 00:21:46,840
Speaker 2: when it was really cutting, edge.

366
00:21:42,200 --> 00:21:45,040
Speaker 3: You, Know papas were the. Steakhouse we really stepped out

367
00:21:45,200 --> 00:21:49,600
Speaker 3: and we did that here we, were we were our

368
00:21:49,600 --> 00:21:55,080
Speaker 3: birth was a coffee. Shop and in nineteen seventy, Four

369
00:21:55,800 --> 00:22:00,920
Speaker 3: Strawberry patch was kind of passe said it served a

370
00:22:00,960 --> 00:22:03,959
Speaker 3: little bit of every type of food and. Uh and

371
00:22:04,040 --> 00:22:07,199
Speaker 3: at that time when we decided it was time to

372
00:22:07,240 --> 00:22:10,560
Speaker 3: retire the concept because it had done so much for, Us,

373
00:22:11,000 --> 00:22:12,960
Speaker 3: uh we, said what do we want to do? Next

374
00:22:13,200 --> 00:22:17,320
Speaker 3: and and, uh the only two steakhouses in town were

375
00:22:17,320 --> 00:22:21,800
Speaker 3: The palm And Ruth, chris and that to me that

376
00:22:21,800 --> 00:22:25,359
Speaker 3: that was it and that we're high end and AND i,

377
00:22:25,400 --> 00:22:29,720
Speaker 3: said you, Know houston needs a high end steakhouse with

378
00:22:29,800 --> 00:22:33,680
Speaker 3: the finest wine. List and where when when somebody comes

379
00:22:33,720 --> 00:22:37,600
Speaker 3: to town at The galleria especially and they go to

380
00:22:37,640 --> 00:22:39,840
Speaker 3: talk to because of, here they're going to ask, them you,

381
00:22:39,840 --> 00:22:44,080
Speaker 3: know where's where's where's your best? Steakhouse AND i, said you,

382
00:22:44,119 --> 00:22:48,000
Speaker 3: Know houston needed a, local not an out of town

383
00:22:48,080 --> 00:22:51,240
Speaker 3: or for, that AND i, said that's that's the vision

384
00:22:51,280 --> 00:22:54,160
Speaker 3: we have for the steakhouse that we're going to. Build

385
00:22:54,320 --> 00:22:56,600
Speaker 3: it's going to be the best. Steakhouse it's going to

386
00:22:56,640 --> 00:22:59,640
Speaker 3: be best steakhouse maybe In, texas but but for sure

387
00:22:59,640 --> 00:23:02,879
Speaker 3: it's going to the best steakhouse In. Houston and we

388
00:23:03,040 --> 00:23:06,760
Speaker 3: want the finest wine list and and such and the

389
00:23:06,440 --> 00:23:10,120
Speaker 3: the the what we know about. Food we're gonna we're

390
00:23:10,119 --> 00:23:14,520
Speaker 3: gonna have the finest steaks and the best age tasting

391
00:23:14,600 --> 00:23:19,400
Speaker 3: steaks on our menus and and. Such and we gave

392
00:23:19,440 --> 00:23:23,040
Speaker 3: that vision to our team and we said spend. It

393
00:23:23,160 --> 00:23:26,720
Speaker 3: let's go for, it and and and you, know we

394
00:23:27,080 --> 00:23:30,120
Speaker 3: we put it together and uh and and that's where

395
00:23:30,119 --> 00:23:32,920
Speaker 3: we ended, UP i, think and AND i think the

396
00:23:32,920 --> 00:23:37,840
Speaker 3: the it was a risky attempt to go from where

397
00:23:37,880 --> 00:23:41,520
Speaker 3: we were as were dining to high end uh some

398
00:23:42,600 --> 00:23:46,320
Speaker 3: uh you, know two thousand wines on your wine list

399
00:23:46,440 --> 00:23:49,359
Speaker 3: and such and and and it was a big, jump you,

400
00:23:49,359 --> 00:23:52,280
Speaker 3: know from from guys that did start, out you, know

401
00:23:53,080 --> 00:23:55,200
Speaker 3: doing short ordered cooking sort of.

402
00:23:55,400 --> 00:23:59,280
Speaker 2: BREAKFAST i think for something like thirty one. DAYS i

403
00:23:59,280 --> 00:24:02,000
Speaker 2: mean that that's not for the light of. Heart that

404
00:24:02,160 --> 00:24:05,399
Speaker 2: that's pretty. HARDCORE i have to ask, you BECAUSE i Promised,

405
00:24:05,440 --> 00:24:08,840
Speaker 2: crockett my, youngest THAT i would about his favorite, restaurant

406
00:24:08,840 --> 00:24:12,880
Speaker 2: and that Is. Papisburger he absolutely Loves. Papisburger, uh if

407
00:24:12,920 --> 00:24:15,400
Speaker 2: you've ever thought about doing another. One it's an interesting.

408
00:24:15,480 --> 00:24:20,159
Speaker 3: Concept we we we we did it very successfully for

409
00:24:20,280 --> 00:24:24,520
Speaker 3: twenty plus years in the airport and At hobby and

410
00:24:24,520 --> 00:24:27,119
Speaker 3: and we are we are going to do it. Again

411
00:24:27,520 --> 00:24:29,639
Speaker 3: we're gonna do it again at in in the d

412
00:24:29,800 --> 00:24:34,399
Speaker 3: F w. Airport Uh and in a year we're going

413
00:24:34,440 --> 00:24:36,280
Speaker 3: to do a Papist burger d F w the airport

414
00:24:37,040 --> 00:24:39,600
Speaker 3: as well as the spaces they have up. There so,

415
00:24:40,440 --> 00:24:42,360
Speaker 3: yeah we we we think about it all the. Time

416
00:24:42,440 --> 00:24:44,639
Speaker 3: we we did it one time In dallas as, well

417
00:24:44,760 --> 00:24:48,639
Speaker 3: and probably wasn't the, best uh you use of the

418
00:24:48,840 --> 00:24:51,760
Speaker 3: of the property where we. Went and and so, yeah

419
00:24:51,800 --> 00:24:54,119
Speaker 3: we'll probably do that. AGAIN i CAN'T i can't tell you,

420
00:24:54,160 --> 00:24:57,000
Speaker 3: when but it's people love it and and thank you

421
00:24:57,040 --> 00:25:00,879
Speaker 3: for for crop uh you know asking that question about

422
00:25:01,440 --> 00:25:01,720
Speaker 3: not the.

423
00:25:01,760 --> 00:25:02,920
Speaker 1: Restaurant he loves.

424
00:25:02,960 --> 00:25:06,280
Speaker 2: It we do a you get to choose when it's

425
00:25:06,320 --> 00:25:10,840
Speaker 2: your birthday for everybody in the, family And crockett's is Always.

426
00:25:11,119 --> 00:25:13,280
Speaker 2: Papisburger if you can hold with me for one more,

427
00:25:13,320 --> 00:25:15,679
Speaker 2: SEGMENT i Promise i'll let you go after. THAT i

428
00:25:15,720 --> 00:25:18,399
Speaker 2: have a great Story i've told it before about an

429
00:25:18,440 --> 00:25:21,080
Speaker 2: employee at The PAPIs burger and when you talk about

430
00:25:21,119 --> 00:25:24,840
Speaker 2: going above and, BEYOND i know that every employer would

431
00:25:24,880 --> 00:25:27,040
Speaker 2: hope that you'd have a story like this in Your.

432
00:25:27,119 --> 00:25:30,320
Speaker 2: Arsenoi it's an amazing. Story i'll tell you, That chris

433
00:25:30,359 --> 00:25:35,680
Speaker 2: paps guess. COMING i was Watering Chris pappas of The

434
00:25:35,800 --> 00:25:40,920
Speaker 2: papas family of residents of, restaurants that most every houstone

435
00:25:40,960 --> 00:25:43,920
Speaker 2: in and maybe most Every american has EATEN a at

436
00:25:43,920 --> 00:25:46,960
Speaker 2: one point or, another either in your city or at

437
00:25:47,000 --> 00:25:51,400
Speaker 2: the airport named a few years, AGO i think THE dfw,

438
00:25:51,480 --> 00:25:56,399
Speaker 2: location they were named the number one airport concessionaire in

439
00:25:56,440 --> 00:26:01,600
Speaker 2: the entire. COUNTRY a pretty big, DEAL a really really

440
00:26:01,600 --> 00:26:03,679
Speaker 2: big deal is they were at the time under attack

441
00:26:03,760 --> 00:26:06,000
Speaker 2: by The city Of houston THAT i think has absolutely

442
00:26:06,040 --> 00:26:07,639
Speaker 2: wronged them in an inside deal at the.

443
00:26:07,680 --> 00:26:09,320
Speaker 1: Airport BUT i.

444
00:26:09,440 --> 00:26:13,520
Speaker 2: Digress Chris, PAPIs i'm sure that in your, business like most,

445
00:26:13,560 --> 00:26:16,919
Speaker 2: PEOPLE i Asked tony vallone one, time and it's one

446
00:26:16,960 --> 00:26:18,600
Speaker 2: of the most interesting ANSWERS i ever got to a

447
00:26:18,680 --> 00:26:21,960
Speaker 2: question like. THIS i, Said, tony what is something that

448
00:26:22,040 --> 00:26:26,280
Speaker 2: every restaurant everyone could do, well that's not that, hard

449
00:26:26,640 --> 00:26:29,159
Speaker 2: that would make a difference to success and. Failure and

450
00:26:29,200 --> 00:26:32,480
Speaker 2: he said serve hot food, hot cold food, Cold And

451
00:26:32,520 --> 00:26:35,080
Speaker 2: i've studied THAT i love a chilled salad when it comes.

452
00:26:35,119 --> 00:26:37,760
Speaker 2: OUT i love a plate that's. Heated when you walk

453
00:26:37,800 --> 00:26:40,439
Speaker 2: into a, Restaurant i'm sure you can't help. It you

454
00:26:40,520 --> 00:26:42,679
Speaker 2: say whether this is going to succeed or, not and

455
00:26:42,760 --> 00:26:45,440
Speaker 2: you look at things that every restaurant could do better

456
00:26:45,840 --> 00:26:48,639
Speaker 2: or a little checklist of simple. Things what are a

457
00:26:48,640 --> 00:26:50,560
Speaker 2: couple of things that you look at and, go get

458
00:26:50,600 --> 00:26:52,320
Speaker 2: this part? Right if nothing, else.

459
00:26:57,160 --> 00:27:04,399
Speaker 3: We set out to give out the outstanding, customer, customer, guests, service. Hospitality.

460
00:27:05,000 --> 00:27:08,040
Speaker 3: Uh if we were going to, Win, uh we we

461
00:27:08,119 --> 00:27:10,280
Speaker 3: had we had to win on. That we weren't going

462
00:27:10,359 --> 00:27:14,240
Speaker 3: to win on size or how big a company we.

463
00:27:14,240 --> 00:27:18,600
Speaker 3: Were we were going to win by, executing, executing executing

464
00:27:18,800 --> 00:27:22,879
Speaker 3: and at the highest level and, training as you, Know,

465
00:27:23,480 --> 00:27:26,600
Speaker 3: uh it is such a big part of what we

466
00:27:27,359 --> 00:27:30,119
Speaker 3: have have you, know based our concept on it is

467
00:27:30,160 --> 00:27:33,440
Speaker 3: we're going to have people, trained you, know and give

468
00:27:33,480 --> 00:27:36,680
Speaker 3: them a chance to be. Successful and that's why our

469
00:27:36,680 --> 00:27:40,520
Speaker 3: training program was longer than most out. There and it's

470
00:27:40,600 --> 00:27:44,400
Speaker 3: kind of nuts and, bolts just Like Tony bolone, said

471
00:27:44,440 --> 00:27:47,119
Speaker 3: it's it's hot, food hot and cold, food cold and

472
00:27:47,280 --> 00:27:50,240
Speaker 3: and then it's, about you, know the service level You

473
00:27:50,240 --> 00:27:53,119
Speaker 3: you've got to you've got to be consistent and you

474
00:27:53,200 --> 00:27:56,640
Speaker 3: only get you you you get Your you're tested every

475
00:27:56,720 --> 00:27:59,200
Speaker 3: day at every. Location you're only as good as the

476
00:27:59,280 --> 00:28:02,679
Speaker 3: last meal that she. Served and so so if you believe,

477
00:28:02,720 --> 00:28:05,240
Speaker 3: that then you put the training behind. It and our

478
00:28:05,280 --> 00:28:08,280
Speaker 3: team has done, that you know since since The Strawberry.

479
00:28:08,280 --> 00:28:11,200
Speaker 3: Patch we we started it there and you know we've

480
00:28:11,240 --> 00:28:14,920
Speaker 3: just uhive had gotten better and better at at how

481
00:28:14,960 --> 00:28:17,080
Speaker 3: how do we execute? THAT i, mean we've we've seen

482
00:28:17,080 --> 00:28:19,760
Speaker 3: the changes that the technology has helped us as well

483
00:28:19,840 --> 00:28:22,560
Speaker 3: to be able to train better than than we, did you,

484
00:28:22,600 --> 00:28:25,199
Speaker 3: know you know thirty years. Ago and so so you,

485
00:28:25,200 --> 00:28:29,560
Speaker 3: know it's got hospitality and uh you know the basics

486
00:28:29,560 --> 00:28:32,399
Speaker 3: of the food ry hot food and cold and co,

487
00:28:32,560 --> 00:28:35,760
Speaker 3: food hot. Food uh that that's that's never. Changed he's right,

488
00:28:35,800 --> 00:28:38,520
Speaker 3: on you, know on. That and then you know you

489
00:28:38,640 --> 00:28:41,760
Speaker 3: have to execute every part of your of your brand,

490
00:28:41,800 --> 00:28:43,720
Speaker 3: promised you, know out there every.

491
00:28:43,760 --> 00:28:48,720
Speaker 2: Day, CHRIS i GUESS i worked for you thirty five years.

492
00:28:48,760 --> 00:28:52,160
Speaker 2: AGO i met you for the first time at WHEN

493
00:28:52,160 --> 00:28:53,880
Speaker 2: i was On City council and you were involved with

494
00:28:53,920 --> 00:28:58,120
Speaker 2: The Houston restaurant, association and and uh there was a

495
00:28:58,160 --> 00:29:01,760
Speaker 2: smoking ordinance going, on and there were several food service related.

496
00:29:01,840 --> 00:29:05,840
Speaker 2: Issues when you look at the regulatory environment and the political,

497
00:29:05,920 --> 00:29:09,960
Speaker 2: environment as it affects your ability to be, profitable which

498
00:29:10,000 --> 00:29:14,400
Speaker 2: otherwise businesses go. Out how is that environment as a

499
00:29:14,440 --> 00:29:19,479
Speaker 2: restaurant tour Generally, Houston texas and, beyond.

500
00:29:19,320 --> 00:29:20,200
Speaker 1: Is it easier or?

501
00:29:20,240 --> 00:29:24,080
Speaker 2: Harder is the government more difficult to deal with today

502
00:29:24,200 --> 00:29:27,320
Speaker 2: than it was, before whether that's, local state or federal or?

503
00:29:27,400 --> 00:29:30,640
Speaker 2: Easier BECAUSE i know that is a big problem in this.

504
00:29:30,800 --> 00:29:32,720
Speaker 2: Business it's already a tough competitive.

505
00:29:32,760 --> 00:29:39,280
Speaker 1: Business it.

506
00:29:39,320 --> 00:29:43,320
Speaker 3: Is texas were really blessed because of the laws there

507
00:29:43,360 --> 00:29:50,200
Speaker 3: is especially in. Employment, uh we we don't have we

508
00:29:50,240 --> 00:29:53,880
Speaker 3: don't have the as the problems that many states are.

509
00:29:53,920 --> 00:29:57,880
Speaker 3: Experiencing uh in in the in the in laws in

510
00:29:57,920 --> 00:30:02,120
Speaker 3: regard to white staff employees and so So texas has

511
00:30:02,160 --> 00:30:05,480
Speaker 3: been much more. Friendly uh and in regard to to

512
00:30:05,560 --> 00:30:09,280
Speaker 3: operate us as far as you, know regulatory uh, Issues

513
00:30:09,520 --> 00:30:14,400
Speaker 3: uh you, KNOW i, think, uh you, know we we

514
00:30:14,480 --> 00:30:17,200
Speaker 3: have have always had to deal with, it but typically

515
00:30:17,240 --> 00:30:20,880
Speaker 3: that the the regulatory for as the Health department and

516
00:30:20,880 --> 00:30:24,080
Speaker 3: and such like. That and, uh, smoking you, know getting

517
00:30:24,120 --> 00:30:26,560
Speaker 3: rid of Smoking, uh you, know some of the regulations

518
00:30:26,480 --> 00:30:29,280
Speaker 3: have been, great getting rid of smoking in the, restaurants

519
00:30:29,280 --> 00:30:31,600
Speaker 3: which was how you, know we felt like was always

520
00:30:31,600 --> 00:30:34,240
Speaker 3: that was something that would be a problem if it

521
00:30:34,280 --> 00:30:36,560
Speaker 3: was ever. Removed it's it's been a it's been a

522
00:30:36,640 --> 00:30:38,840
Speaker 3: windfall for restaurants at the end of the day that

523
00:30:39,160 --> 00:30:42,440
Speaker 3: smoking was taken away from uh your, restaurants and and

524
00:30:42,520 --> 00:30:45,480
Speaker 3: so you, know there's a there's a plus you know

525
00:30:45,560 --> 00:30:48,000
Speaker 3: two you, know things that that we thought were going

526
00:30:48,080 --> 00:30:50,640
Speaker 3: to be you, know uh continue to be you know

527
00:30:50,760 --> 00:30:54,320
Speaker 3: good for, restaurants and ashally were actually we were benefited

528
00:30:54,320 --> 00:30:58,600
Speaker 3: more by taking it. Out so so you, Know i'm

529
00:30:58,640 --> 00:31:02,320
Speaker 3: happy with the regulatory stuff that goes. On that's that

530
00:31:02,400 --> 00:31:06,120
Speaker 3: works in a positive fashion, Obviously and as a restaurant,

531
00:31:06,120 --> 00:31:11,800
Speaker 3: association well we will bring up it's problematic and try

532
00:31:11,840 --> 00:31:17,480
Speaker 3: to you, know let the different regulatory bodies understand that

533
00:31:17,240 --> 00:31:20,720
Speaker 3: that's not. Necessary so so we you, know we dress

534
00:31:20,760 --> 00:31:23,280
Speaker 3: that you know every. Day texas does a better job

535
00:31:23,280 --> 00:31:25,600
Speaker 3: of it than anywhere. Else thank, YOU i HAVE.

536
00:31:27,240 --> 00:31:29,000
Speaker 2: I don't know if this story ever made it on your.

537
00:31:29,040 --> 00:31:31,080
Speaker 2: Desk i've told everybody over there that will listen to,

538
00:31:31,120 --> 00:31:35,120
Speaker 2: it BUT i think it speaks a lot about the

539
00:31:35,160 --> 00:31:38,080
Speaker 2: culture of your, operation And Russell lebara has said for

540
00:31:38,160 --> 00:31:39,480
Speaker 2: years that you have the best restaurant.

541
00:31:39,520 --> 00:31:41,720
Speaker 1: Culture and he's a, competitor so to.

542
00:31:41,760 --> 00:31:43,600
Speaker 2: Speak SO i think that's the highest company you can.

543
00:31:43,640 --> 00:31:44,040
Speaker 1: Get But.

544
00:31:45,720 --> 00:31:49,200
Speaker 2: Crockett's favorite restaurant Is, papisburger and he wears a, retainer

545
00:31:49,520 --> 00:31:51,040
Speaker 2: but he has to take the retainer out when he,

546
00:31:51,080 --> 00:31:53,720
Speaker 2: eats so he takes the retainer ound and he will

547
00:31:53,720 --> 00:31:56,320
Speaker 2: put it inside a napkin so that other people don't

548
00:31:56,360 --> 00:31:57,840
Speaker 2: have to see his wet retainer on the.

549
00:31:57,880 --> 00:32:01,160
Speaker 1: Table he thinks that kind of, looks so of course

550
00:32:01,200 --> 00:32:02,040
Speaker 1: he did, that and.

551
00:32:01,920 --> 00:32:05,560
Speaker 2: Being a teenager he WAS i don't, know, SEVENTEEN i

552
00:32:05,560 --> 00:32:08,920
Speaker 2: guess at the, time sixteen at the. Time and we

553
00:32:09,000 --> 00:32:12,320
Speaker 2: left and he left his retainer on the. Table so

554
00:32:12,360 --> 00:32:15,480
Speaker 2: we got home and we called and, said any chance

555
00:32:15,560 --> 00:32:19,240
Speaker 2: you haven't busted that. Table there's no. Chance and you,

556
00:32:19,240 --> 00:32:21,760
Speaker 2: know here's where we, were, WELL i think his name Is.

557
00:32:21,840 --> 00:32:25,000
Speaker 2: Nick there's a waiter there who kind of he floats

558
00:32:25,040 --> 00:32:28,200
Speaker 2: as a. Manager, also he's also in, school great young.

559
00:32:28,240 --> 00:32:32,720
Speaker 2: Guy he's probably early twenties by now. Anyway so we

560
00:32:32,840 --> 00:32:35,320
Speaker 2: come driving back up there to at least look around

561
00:32:36,160 --> 00:32:40,720
Speaker 2: and by this time he has found our. Retainer and

562
00:32:40,760 --> 00:32:43,600
Speaker 2: the way he found our retainer was he traced where

563
00:32:43,960 --> 00:32:47,120
Speaker 2: that table had been bussed into what trash back he

564
00:32:47,160 --> 00:32:50,200
Speaker 2: went and dumped an entire massive trash. Bag now puts

565
00:32:50,200 --> 00:32:52,719
Speaker 2: his gloves on and goes digging in there and finds

566
00:32:52,720 --> 00:32:56,600
Speaker 2: that damn. Retainer they're insanely, expensive by the, way and finds.

567
00:32:56,640 --> 00:32:58,360
Speaker 2: It and when we get, there it has been washed,

568
00:32:58,400 --> 00:33:00,400
Speaker 2: off and he's found it for, us and there's a

569
00:33:00,400 --> 00:33:01,960
Speaker 2: big pilot trash in the.

570
00:33:02,000 --> 00:33:03,960
Speaker 1: Back SO i lost my.

571
00:33:04,040 --> 00:33:08,800
Speaker 2: MIND i could not believe a kid had this kind

572
00:33:08,840 --> 00:33:12,200
Speaker 2: of attention to detail and, hospitality and and so since

573
00:33:12,240 --> 00:33:14,600
Speaker 2: then he has become like a friend of the. Family

574
00:33:14,640 --> 00:33:16,880
Speaker 2: And crockett always sits in his section when we go.

575
00:33:17,000 --> 00:33:19,800
Speaker 2: Back but WHEN i think about how many kind of

576
00:33:19,880 --> 00:33:25,000
Speaker 2: listless you, know mail it in staff there, ARE i

577
00:33:25,000 --> 00:33:28,600
Speaker 2: think that probably says more about the papist, culture because

578
00:33:28,640 --> 00:33:30,800
Speaker 2: you can't make every meal and you can't serve every,

579
00:33:30,800 --> 00:33:34,520
Speaker 2: meal so on behalf of a lot of happy patrons

580
00:33:34,560 --> 00:33:36,240
Speaker 2: over a lot of. Years i'm out of, time BUT

581
00:33:36,320 --> 00:33:37,920
Speaker 2: i wanted to say thank. You you have made the

582
00:33:37,920 --> 00:33:42,320
Speaker 2: city Of houston, better you and your entire. Family Chris, pappas.

583
00:33:43,280 --> 00:33:46,240
Speaker 3: Thank you so much for having me on and you're

584
00:33:46,320 --> 00:33:48,800
Speaker 3: one of my graduates And i'm we're so proud of,

585
00:33:48,960 --> 00:33:53,000
Speaker 3: that the career you've, taken and we hope we played

586
00:33:53,000 --> 00:33:57,000
Speaker 3: a little part in your success having worked for. Us

587
00:33:57,240 --> 00:34:01,040
Speaker 3: thank you very. Much Michael, berry my good. Friend you

588
00:34:01,040 --> 00:34:01,320
Speaker 3: hear that.

589
00:34:01,440 --> 00:34:05,000
Speaker 2: Remark, see there's some, respect there's some respect on my

590
00:34:05,120 --> 00:34:05,480
Speaker 2: name from.

591
00:34:05,480 --> 00:34:10,200
Speaker 3: Now h

592
00:34:13,480 --> 00:34:13,839
Speaker 1: M hm