How a laser focus on reducing employee turnover helped a pizza restaurant:
Nick Sarillo was dining out with his three children when the idea came to himto build a better model of the family restaurant. His father, Nick Sr., had owned a pizzeria in Carpentersville, Illinois, and Nick Jr. opened his first Nick’s Pizza & Pub not too far away, in Crystal Lake. He was seven years into running his 350-seat restaurant, known for hosting community fundraisers and thin-crust Chicago-style pizza, when what he calls his “lightbulb moment” took place.
Sarillo decided to focus on fostering a strong and cohesive company culture. Since he had worked in construction after high school without attending college, he decided that research was the best way for him to learn what he needed to know about business. He read up on Whole Foods Market and studied Starbucks founder Howard Schultz’s book,“I became a little bit obsessed,” he admits.
Sarillo thinks the renewed emphasis on employee experience had a great influence on employee turnover rates. In the restaurant industry, turnover is close to 100%, he notes, and at Nick’s Pizza & Pub, it had been around 60%. But within a year after the new training program was implemented that number plummeted to 25%. “People realized there’s something about this place that’s special,” he says.
MY FINAL REQUEST IS FOR EACH OF YOU TO COME TO NICK’S NOW AND TELL AS MANY PEOPLE AS POSSIBLE TO COME NOW!"
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