Episode Details

In this episode with Stefan and Sofia Soltys, we discuss:

• What Stefan and Sofia learned hospitality observing their parents.
• Learning from a variety of people and discovering what works for you and doesn't work for you.
• Assuming what the guest wants and initiating the interaction.
• Finding the sweet spot between starting too small or starting too big.
• What good communication looks like.
• Tips on how to communicate using your body language.
• Being tired of working for other people.
• The importance of having a good lawyer when purchasing a restaurant space.
• Researching your landlord before signing a contract.
• Trust your gut, but also question it.

Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim.

"Onwards and upwards."

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • High Energy.
   • Attention.
   • Respecting staff.
   • Having fun.
2. What is your biggest weakness?
   • Perfectionist.
   • Too empathetic.
3. What's one question you ask or thing you look for during an interview?
   • Look for nervousness- It says they care.
   • Smile.
4. What's a current challenge? How are you dealing with it?
   • Managing cost.
5. Share one code of conduct or behavior you teach your team.
   • Treat your guest like a friend.
   • Staying on your toes.
6. What is one uncommon standard of service you teach your staff?
   • Having a greater sense of awareness of anticipated needs.
7. Share an online resource or tool.
   • Guild of Sommeliers Podcast.
8. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   • Setting the Table: The Transforming Power of Hospitality in Business
   • Never Split the Different: Negotiating as if Your Life Depended on It
9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. Merchant Facility
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Give it a shot.
    2. Be nice .
    3. always have fun.
    4. Don't sweat the