On this episode of the Playbook, I am so excited I have the legendary Wolfgang puck with the icon Paul Schala CEO of Delos

and we're going to talk about the meaning of not life, food and money. Join me for all this and more on the Playbook.

This is Entrepreneurs the Playbook. For each week I bring you some of the greatest athletes, celebrities and entrepreneurs to talk about their personal and professional playbook to success.

And what made them champions on the field and in the boardroom. I'm your host David Meltzer. I am so excited except for one thing. This is a virtual podcast with the Playbook because I have two amazing forces. Wolfgang puck our chef restaurant tour and actor Paul Schala chef and founder and CEO of Delos. Welcome gentlemen to the Playbook. Thank you for having us. Thank you.

Well, you know, a lot of people are successful in business, but they don't have an impact. It's all about the money. And when I look through what you gentlemen have done, it seems to be the money has come in the impact in the passion and the purpose is always primary to what you're doing as you have escalated and elevated the brands and the products and services, but also the philanthropy.

And I know you guys during COVID are promoting something to help not only restaurant tiers, but more importantly all businesses by promoting health and safety, indoor and outdoor health and safety so that we can socialize and enjoy each other's company, especially around food.

Why has this become a primary focus for you guys?

Well, I'll start the well health safety rating is a platform for third party verification of good practice of health and safety protocols and to your point.

Obviously we all want to get back to what we deemed to be normal or what we used to call normal and unfortunately we've all gone through a shock to the system.

But on science and evidence and using that understanding to put forth ways for folks to follow and adhere to and be third party verified by consistent protocols is a mechanism for all of us to be able to get through times like this.

So certainly seeing big uptake and adoption of this in restaurants and all types of facilities.

And how have you seen the brand Wolfgang affected by taking on something that's kind of out of the ordinary for a chef in a TV star like yourself to take on.

It's a very logistically type of oriented purpose that's so critical.

How have you seen the brand impacted by this effort?

Well, I really believe COVID had taught us a lot about safety, the customers expect safety when they come to a restaurant.

So if we don't do the right thing, they will tell us and they won't come or they won't come back.

So I think it's for us to really to pre empty everything that possibly could go wrong, like by having great effort, like by watching our water supply.

I mean, forget about the pandemic, how many months ago years ago was when in Flint, Michigan, they got really contaminated water.

This is the United States. This is not somewhere a place in Africa and do the right top line cleaning and sanitation.

It's so important and it's shown during the pandemic how important it really is and how do we make customer feel comfortable.

You know, I think where the health health well sealed people will expect, you know, and know that this establishment, not just restaurants, but theaters, but the supermarkets, schools, they all take the precaution that they have the right things going on.

I don't want to send our kids to a place where you know the quality is bad, they don't have right infiltration systems, they don't have anybody checking the water or they don't clean the classroom or toilets, whatever it is properly.

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