Episode Details

In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.

She kept the old restaurant's sign, bought a vowel and a 'Z', and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.

"All they can do is say no."

• Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No."
• What Sharon had going on before Chez Zee.
• Just saying "Yes" and figuring the rest out later.
• Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over.
• Why it is so important to not lose focus of the little things in your business.
• Being devoted to the numbers in your business. Track them. Know them. Do 13 accounting periods a year. Do an inventory once a week.
• Being conservative in your estimates.
• Energy, resilience and courage being best qualities to have in this industry.
• Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data.
• How Chez Zee continues to break sales records after 30 years of being open for business; just say yes; do what no one else is doing.
• How to build loyalty and stay relevant.
• The importance of an inspiring and physically sound vision.

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Smile.
2. What is your biggest weakness?
   • Having too man ideas.
3. What's one question you ask or thing you look for during an interview?
   • Do they smile?
   • How much energy do they have?
4. What's a current challenge? How are you dealing with it?
   • Staffing.
   • Don' t focuses on getting new people focus on keeping the people you have.
5. Share one code of conduct or behavior you teach your team.
   • Act out of integrity all the time.
6. What is one uncommon standard of service you teach your staff?
   • Go the extra mile.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM