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And -- her dream restaurant by getting a tip from the long time owner that the business was -- -- Flash forward ten years she and her husband have turned a half a million dollar breakfast joint into a multi million dollar moneymaker.
But -- not stopping there she recently released her first book for -- to restaurants the secret recipe.
And is in the beginning stages of talking about franchising the company.
We had -- here in CD out talk to us about her business growth and success misty thanks so much for coming -- that -- -- -- -- so happy to be here.
Do you have turned this company into it likely that a half a million dollar breakfast spot into this now multi million dollar multi location company so what's your secret -- -- do it it's been an amazing transition an amazing transaction to do it.
And we started with system enticing home that was we decided we wanted to grow and we wanted to be something what would it take to do it and we knew it started with.
The basics checklists manuals training and looking for every we that we need to improve.
And you own this with your husband or your daughter and your son and lie yeah who worked really of the Stanley company when we really like it are there any bumps in the road of course -- -- you know sometimes there's bumps there's bruises even sometimes but for the most part it works really well we all love each other we all of the company and that shines through in everything we -- And you've got off to a bit of -- start he told me that you used to be on food stamps and I struggled with money and that you really -- able to turn your life frowning now become a business owners how evil to do that it's the most amazing thing we truly were on food stamps and quick 26 years ago right now I was standing in lines for government cheese and USDA Department of Agriculture chicken and -- big silver can't.
In the lines at saint Vincent's this very same month I'm I'm giving our company is giving back to saint Vincent's in a wonderful way.
And we've done by determination.
By helping others by being.
Kind and compassionate along the path and being strategic too it's not all about the food you know he's -- and -- It is that but it's also about being strategic -- -- its eyes and really designing future.
-- -- wave that was.
Focus an intentional.
And social media is a big part of that book and you interact one on one with your customers and even when they don't have nice things to say right answer all of those so how big of a presence -- social media day your strategy we realize it's so important to meet people where they are and right now where we know they are they're on -- tablet they're on their phone.
They're in their car they're seeking out some when they're on their laptop back home -- on their desktop team we have desktop equivalent some people that some people there.
They're writing about their daily lives this is the way the world is changing and we document everything that we do.
And we make it our business to be where our guests are to respond to them one on one whether the review with negative.
-- positive we make our business to interact with -- it's not always the easiest thing to respond to something that's negative without being too defensive right.
Always you know that's the one thing you've got to do it's got to be you have to realize.
This person is coming from a position of sometimes anger sometimes disappointment.
And in all cases we care about their experience and we show that in our responses.
What do you think some of the things that businesses get wrong about social media policy like for one being too defensive what are some other mistakes that companies -- me.
Never if you -- -- -- never ever fuel -- fire.
Always be compassionate always try to see the situation and other persons.
Particularly in restaurants we all eat every single day every human on the planet that's what amounts to -- some -- and and so -- food is really personal to us when it doesn't work exactly perfectly for us.
We tend to get upset about it that's as a guest of the -- at the consumer.
But owner have to realize it's not personal and I would tell him don't take it personal.
Responds involved be active.
Actually into the you have just written your first book from rags to restaurants.
The secret recipe to tell me about that what made you want to view this entire story.
I have this amazing story literally up from rags to restaurants and my daughter.
Kate wrote me -- glowing tribute a couple of years ago and she -- My mom has the truth from rags to restaurants story and I think that's the time of the right now I knew that I would be writing a book -- something in my future.
I've had so many people over the years.
These last ten years asked me what did you do how did you do it could to help me step by step.
And I thought if I put all the information in one place at one time in a book.
Would be easily accessible to a lot more people.
And it's it's been just widely received it's getting great reviews I'm Natalie frail looking gradually thank you and you're also in the very early stages of starting to franchise what -- you want to go this route and what what's your dream for the squeeze and how many locations if you like to have oh my gosh.
Excuse me goosebumps to talk about -- I'd love to see fifty locations on the West Coast and then let's see what happens on the rest of the country.
When we -- the squeeze -- That gentleman we bought it on -- -- a wonderful man said the squeeze in will change your life.
And he said not once not twice three times it was sort of like this spell he put on us because we've been watching your life and it absolutely.
Did and is.
And -- realized that the franchise model is awaiting -- this same opportunity.
To small business owners that can go out.
And serve their communities and serve their associates answer their families while they earn a living and it's a great feeling.
What's one of the biggest obstacles to growing the business that you've seen here on your now.
Almost fifth location you were just location scouting the other day yes and you have several locations within the same areas I've -- managed to not become over saturated in that market and continue to grow.
You have to be strategic in your placement of course you have to look at.
All the same things that any of the big players are out there looking up traffic counts and demographics and socioeconomic information about where you want to -- a location.
And then you just have to be -- Smart -- you know you gotta think about where are the people and for a breakfast and lunch place which direction is the traffic traveling.
In that day part so there's a few things that have to think about in terms of growth the most important thing is where are the people.
And where did that where the other breakfast places and strangely enough it's better to go close to breakfast places because.
The guests are already trained to go in that vicinity again they have multiple options right it's its gravitational.
Gracie got the book you're starting -- and what else is next for the squeeze and oh my gosh just excitement and growth and a new baby coming in October that's the reason family you know and and a wedding in September so great well congratulations and bank of what are you -- your family thank you so much great thanks for having me thank you.
For me -- -- Rogers foxbusiness.com.
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