Episode 35: The Magic of the Restaurant Business with Chris Tripoli

Hospitality veteran Chris Tripoli shares his journey through the restaurant industry, emphasizing the importance of passion, connection, and adaptability. Chris offers practical advice on creating memorable guest experiences, managing operations with technology, and balancing vision with flexibility in a competitive market.

Chris reflects on the role of tech in enhancing efficiency and guest satisfaction, stressing its support for personal, guest-focused service. With stories of travel and cultural inspiration, he highlights the enduring value of genuine hospitality.

Tune in for insights and inspiration from one of the industry's most seasoned professionals!

Timestamps:
[00:04:11] Lifelong passion for restaurants.
[00:07:38] People serving people in hospitality.
[00:09:04] Passion in the restaurant industry.
[00:13:02] Restaurant ownership challenges.
[00:18:04] Money management technology in dining.
[00:20:42] Guest experience in dining.
[00:22:37] Community events impact restaurant planning.
[00:26:52] Managing restaurant data effectively.
[00:29:58] Annual planning and technology.
[00:35:03] Guest experience and technology.
[00:36:13] Corner Booth podcast discussion.

Quotes:
00:01:12 - "It's one of the hardest things you'll ever do. And if you don't love it... If you just don't have that personal connection, I don't know, it's going to be too hard down the line."
00:07:08 - "It's a people business. You enjoy serving people, but you do this because you must enjoy working with people."
00:09:33 - "The principle is you have to like working with people in a way that serves people."
00:10:38 - "What I want to hear first is somebody's leading with passion."
00:12:47 - "Not everyone needs to own a restaurant. Yeah. And because it isn't for everyone."
00:15:17 - "It starts with passion, right? And, and, and looking for passion."
00:18:16 - "The absolute minimum, though, is a POS system that's going to be able to help you manage product and labor."
00:21:13 - "It doesn't have to be a special occasion restaurant to make somebody's occasion feel special."
00:23:11 - "Technology becomes such a really cool piece in why restaurateurs need to understand the value of technology and the value of choosing the right things."
00:25:32 - "The best restaurants today are managed week by week."
00:28:03 - "It's there for a reason."
00:30:07 - "If you're moving, you're managing and the technology's in your hand."
00:34:01 - "It's going to be the rediscovery of the guest."
00:35:38 - "Our operations are going to be measured by the improved guest experience."