How to turn your employees into future owners and executives

Take-Away with Sam Oches

Nation's Restaurant News

Business, Entrepreneurship

2.5 • 15 Ratings

🗓️ 11 January 2024

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

In this episode of Take-Away with Sam Oches, Sam talks with Farrah Scott, the CEO of Trapper’s Sushi Co., a full-service sushi joint based in Washington state that has grown to 15 locations across three states. Farrah started as a server at Trapper’s 11 years ago and worked her way up to the chief executive role. Trapper’s has a long track record of developing its employees, and Farrah joined the podcast to talk about Trapper’s ambitious employee ownership goal and how it has built an infrastructure for its culture that has led to turnover rates that are half the industry standard.

In this conversation, you’ll find out why:

If traditional franchising isn’t for you, consider your employees to be your future owners
Restaurant employees should have a clear view of the opportunity ahead of them
Taking care of your people will come back around to you in more ways than one
Embrace constant evolution as a part of accomplishing your goals
Sometimes you need to prioritize the needs of your consumers over authenticity
Chefs are a unique brand asset you should consider making a bigger part of the experience

Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcript

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0:00.0	Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.
0:06.1	I am Sam Ocas editor-in-chief here at NRN, and this is the show where I give you an all-access pass to the restaurant industry's most influential decision-makers.
0:15.4	This week I'm talking with Farah Scott, the CEO of Trappers Sushi Company, a full-service sushi joint based in Washington
0:24.0	State that has grown to 15 locations across three states. Ferra has a remarkable story, as
0:32.3	she recently was named CEO, but she started as a server at Trappers 11 years ago and worked her way up
0:40.8	into the chief executive role. But her story is not an anomaly. Trappers has a long track record
0:46.7	of developing its employees, which includes a more recent program of providing employees
0:53.2	with an opportunity to own their own stores.
0:56.6	Farah joined the podcast to talk about Trapper's ambitious employee ownership goal
1:01.2	and how it has built an infrastructure for its culture that has led to turnover rates that are
1:06.9	half the industry standard.
1:09.1	In this conversation, you will learn more about why you should consider your employees
1:13.3	to be your future owners, why you should embrace constant evolution in order to achieve
1:19.8	your goals, and why you sometimes need to prioritize the needs of your consumers over
1:25.7	authenticity.
1:27.1	Jumping now into my interview with Trapper's Sushi Company, CEO, Farah Scott.
1:32.0	Also, don't forget to stick around after the interview as I will share my six takeaways
1:35.9	from this discussion, actionable insights that you can take with you on the go.
1:40.9	Okay, I'm here with Farah Scott, the CEO of Trappers Sushi Company. Farah, thank you so much
1:46.7	for joining me today. I appreciate it. Yeah, of course. Thanks for having me. All right, so Farah,
1:51.6	exciting news, which is that you've just been elevated to the CEO position, but you've been with
1:57.4	Trappers for several years, and we're going to get into that.
	...

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