Latest / STEVE 8 / Growth Sperm @ Satchel’s Pizza

Transcript

Growth Sperm @ Satchel’s Pizza · STEVE 8

• 0:00
  SPEAKER_00: What's what's up?
• 0:02
  SPEAKER_00: What's up, man?
• 0:03
  SPEAKER_00: I just got done with my meeting, my manager's meeting.
• 0:06
  SPEAKER_00: I had all the kitchen managers and the general manager.
• 0:10
  SPEAKER_00: We had a let's see, let me look.
• 0:12
  SPEAKER_00: It's uh gosh, we met at noon.
• 0:14
  SPEAKER_00: It's 2 41.
• 0:16
  SPEAKER_00: So we had a two-hour 40-minute meeting.
• 0:18
  SPEAKER_00: Yeah, to open a open a can of whoop ass.
• 0:21
  SPEAKER_00: I wouldn't say that.
• 0:23
  SPEAKER_00: I would say more just like try to inspire and talk about, you know, what where we're going, what we're doing right, what we're doing wrong.
• 0:33
  SPEAKER_01: Well where are you going?
• 0:35
  SPEAKER_01: Where are you going, Satch?
• 0:36
  SPEAKER_01: Like where what my mom would say, my mom would always say, what's your five-year plan?
• 0:43
  SPEAKER_00: Well that we weren't getting into that.
• 0:45
  SPEAKER_00: We're getting into more like a six-month plan or a couple.
• 0:48
  SPEAKER_00: I mean, we had a we oh I gotta put my seatbelt on.
• 0:52
  SPEAKER_00: Hold on.
• 0:52
  SPEAKER_00: My car is singing and that's good.
• 0:54
  SPEAKER_00: Um we had a you should be a seatbelt.
• 0:57
  SPEAKER_00: Yeah, I well, I was just pulling out.
• 0:59
  SPEAKER_00: We had the um we we broke our record at a restaurant by by by a lot uh a week ago.
• 1:07
  SPEAKER_00: And when and when that happened, I was there walking around and I was kind of a little bit stunned, like walking around, like, okay, uh this is this is uh this is a growth spurt.
• 1:18
  SPEAKER_00: This is a this is a um a crossroads, like some things are changing.
• 1:23
  SPEAKER_00: Like I need to I need to have a strategy here.
• 1:25
  SPEAKER_00: And so then I quickly made a couple strategy meetings to be like, how are we gonna deal with like we need a parking attendant and we need we need to get these pizza times out better?
• 1:34
  SPEAKER_00: How can we uh how can we do that?
• 1:36
  SPEAKER_00: And and coming up with strategies and ideas.
• 1:38
  SPEAKER_00: Actually, we're gonna have a new menu and we're gonna simplify the menu a little bit, and and we haven't done that in a really long time.
• 1:44
  SPEAKER_00: So I really kind of thought outside the box, and I got I got I spent the last I don't know week really just organizing my ideas on a dozen pieces of paper with Sharpie marker, you know, and pens and scratching out and reorganizing, and then I was able to go to this meeting and actually just we they talk too, but mostly I'm presenting like this new menu's coming, and this is happening, and they're you know, their minds are blown because one of them has been there, you know, 24 years, another one's been there 13 years, another one's been there 17 years, another one's been there 10 years.
• 2:18
  SPEAKER_00: So, you know, altogether, these guys are like they they they they're not used to seeing like big changes on the menu, right?
• 2:25
  SPEAKER_00: And talking about, but but what I'm trying to say is like we got to pivot, man.
• 2:28
  SPEAKER_00: This we are not just a pizza place.
• 2:31
  SPEAKER_00: Now we are a destination and we are a tourist attraction, and we have to be able to just like we have to respond to that.
• 2:37
  SPEAKER_00: We need to be ready to like pump people through here.
• 2:40
  SPEAKER_00: And if and when every time they come, it's like I had to at one point I'd written this thing out.
• 2:45
  SPEAKER_00: It wasn't really a poem, it wasn't really uh it was just like I it was just my thoughts on paper, but I had written it out and it was kind of about like the vision, you know, and the motivation and what we're doing.
• 2:57
  SPEAKER_00: And and I gave it to him at the end and I said, you know, read this when you get home because and I printed it up because it's always good to have something visual to take home with you as well that you can look at.
• 3:07
  SPEAKER_00: Right.
• 3:08
  SPEAKER_00: And uh, but uh at one point I I said, I know it I think I think all three of them probably have played Dungeons and Dragons at some point.
• 3:17
  SPEAKER_00: I'm the only one who hasn't.
• 3:19
  SPEAKER_00: But I said, if I'm the dungeon master of this story, you know, the DM, then we're going, you know, then we're going to the DM.
• 3:26
  SPEAKER_00: Is that you're the DM?
• 3:27
  SPEAKER_00: DM.
• 3:28
  SPEAKER_00: The DM, yeah.
• 3:29
  SPEAKER_00: Well, I I I well I didn't I wasn't sure if they knew, but I figured they did, but I just wrote it out as dungeon master.
• 3:35
  SPEAKER_00: If I'm the dungeon master of this story, this is what's happening, and this is where we're going, and this is how we get there.
• 3:40
  SPEAKER_00: Right.
• 3:40
  SPEAKER_00: And and and and and and if there's a battle, and if it's a battle, when these customers come in on the first before the force first football game, and it and they're and they come into battle with us, are they gonna win?
• 3:52
  SPEAKER_00: Are they gonna be successful at the end of the night?
• 3:54
  SPEAKER_00: Are we going to feed them all quietly and you know, quickly and efficiently until their eyes glaze over and their hearts uh you know are warm up, right?
• 4:06
  SPEAKER_00: And they, you know, and they leave you know in a in a in a spell.
• 4:11
  SPEAKER_00: You know, like somebody's gonna win, and it's either gonna be the customers against us or it's gonna be us against them.
• 4:16
  SPEAKER_00: And I'm trying to say, like, we can get to a place where we win because we're that good.
• 4:22
  SPEAKER_00: Right.
• 4:23
  SPEAKER_01: It's a yeah, a satchel's growth spurt.
• 4:26
  SPEAKER_01: Um, here's here's a funny little side side note.
• 4:28
  SPEAKER_01: Remember, I told you Sadie always had different words for things.
• 4:32
  SPEAKER_01: Yeah.
• 4:33
  SPEAKER_01: And I gave you a list.
• 4:34
  SPEAKER_01: I forgot this one, which now you just said it.
• 4:36
  SPEAKER_01: She she always called it a growth sperm.
• 4:40
  SPEAKER_01: A growth sperm?
• 4:41
  SPEAKER_01: Yeah.
• 4:42
  SPEAKER_01: I I'm having a growth sperm.
• 4:44
  SPEAKER_01: Yeah.
• 4:45
  SPEAKER_01: So so so this is this is uh this is a satchel's growth sperm.
• 4:50
  SPEAKER_01: But you know, it sounds to me like it why would you have to pivot?
• 4:54
  SPEAKER_01: You're just killing it, keep killing it.
• 4:56
  SPEAKER_01: Like why do you have to pivot?
• 4:58
  SPEAKER_01: Do you feel like your success is is well control or something?
• 5:02
  SPEAKER_00: Or well, there's the you pivot in different ways.
• 5:05
  SPEAKER_00: So, for example, you're trying to take on its busiest day ever, you're trying to get all these.
• 5:11
  SPEAKER_00: I mean, just it over time you've learned we're all here, the food's here.
• 5:15
  SPEAKER_00: Like, we're gonna take all these call-in orders, we're gonna take them all, we're gonna fit them all in.
• 5:19
  SPEAKER_00: Yeah, but if you're so busy where now the people that are there and they've been waiting an hour and a half for a table, and now they're waiting an hour for their pizza, yeah, and you can't and and they're waiting so long because you're making pizzas for people to pick up that aren't even there, yeah, then you you start going, okay, we need to rethink.
• 5:35
  SPEAKER_00: Like, I'm not saying we don't take takeout orders, but maybe we get to a system where you have to the locals know to schedule early their their time.
• 5:45
  SPEAKER_00: We only give certain slots every 20 minutes the whole night.
• 5:49
  SPEAKER_00: And when those get filled up, we're done.
• 5:50
  SPEAKER_00: And that if it's at six o'clock, then it's at six o'clock.
• 5:53
  SPEAKER_00: Now, what we've done is potentially open up.
• 5:55
  SPEAKER_00: We've lost some business, but we've well but we'll but we've made all the people that are eating there, they get their food faster, they have a better experience, and they and they and they leave a better review.
• 6:04
  SPEAKER_00: And and and and we we the point is not the most money, the point is the most happy people, right?
• 6:10
  SPEAKER_01: Well, can I and go ahead?
• 6:14
  SPEAKER_01: Maybe not so obvious, but because I've been there and maybe I know the answer.
• 6:20
  SPEAKER_01: So, so if the issue just is, and it seems I've you know, I've been part of this since since the beginning, and you've always had like you know, too many we can't make pizzas fast enough.
• 6:32
  SPEAKER_01: Why can't you build like a kitchen three times the size and put in three times more ovens and three times more pizza people, and then then just you know, or do you be or you are you uh have you expanded to your max that you can?
• 6:47
  SPEAKER_00: There's yeah, no, as my mom would say, there's not room for us to put a toothpick on the property.
• 6:52
  SPEAKER_00: Yeah, like there's certainly like we could move, we're not doing that.
• 6:55
  SPEAKER_00: Right.
• 6:55
  SPEAKER_00: We can we can expand our kitchen.
• 6:57
  SPEAKER_00: We did it when it burned down in 2012.
• 6:59
  SPEAKER_00: We made a new kitchen, we made it bigger, we made it beautiful, and it's as big as it's ever gonna be.
• 7:03
  SPEAKER_00: Yeah, we there's no there's no expansion of the kitchen, right?
• 7:07
  SPEAKER_00: Right.
• 7:07
  SPEAKER_00: Um, there's actually too many seats, too many tables, right?
• 7:11
  SPEAKER_00: But if we're not doing a bunch of takeout, like on the phone, we can probably handle it pretty well.
• 7:16
  SPEAKER_00: Right.
• 7:16
  SPEAKER_00: You'll still wait a long time for a table, you'll still wait for your food, but you won't be mad.
• 7:20
  SPEAKER_00: Yeah, you won't be mad about it.
• 7:22
  SPEAKER_00: But then, like I started and just in a in a fit of you know, branding, whatever, I just said, Oh, we'll make the pizza by the you know, you pick the mama, you just pick any four or the major, and it'll be like a supreme, right?
• 7:37
  SPEAKER_00: But all these years, you we're starting to realize, and I don't know why it takes so long to figure out four toppings is really too many.
• 7:44
  SPEAKER_00: Yeah, it's gonna give you a soggy pizza, it's gonna it it takes longer to cook, it takes longer to top.
• 7:50
  SPEAKER_00: Like the the top the the pizza I should push you into should be a three topping pizza.
• 7:56
  SPEAKER_00: And so instead of the mama, we're gonna get rid of the mama after 24 years and we're gonna.