What if the reason you can’t make payroll is that you’re still trying to compete on value?
Sava Farah fled communist Albania at five, landed in the Bronx, and opened her first Ann Arbor restaurant at 23 with no degree, no investors, and no plan beyond work ethic. Nearly twenty years later she runs The Pulpo Group, four restaurants and 400 employees, each one funded by the profits of the last.
In this conversation, we get into why she charges more and builds the value behind it, how she reads momentum instead of chasing problems, and why staying out of the investor game gave her the speed capital was supposed to buy.
If you’re working harder every year and keeping less of it, this one shows you where the leak is.
To learn more about The Pulpo Group and their restaurants, visit thepulpogroup.com.
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This episode is brought to you by Guestologie. Guestologie helps multi-location restaurant groups recognize their highest-value guests the moment they walk in, so your team can deliver better hospitality and drive more visits. Built for groups running 10 or more locations. Full Comp listeners get a complimentary Invisible Guest Assessment at guestologie.com/fullcomp
