719: Vaughan Dugan on Leading With Confidence and Integrity

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group

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Favorite success quote or mantra:

• "Difficult roads often lead to beautiful destinations."

In today's episode with Vaughan Dugan we will discuss:

• Becoming an entrepreneur at a young age
• Surrounding yourself with great people
• No bad business with good people
• Business as relationships
• Partnerships
• Opening a restaurant with zero experience
• Sustainable operations
• Mentors
• Struggles with investors
• Increasing efficiency in your business
• Transparency with staff and customers
• Reaction to COVID-19
• Integrity
• Social media
• Diversification
• Consultants
• Restaurant tech

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "My team. My partners."
2. What is your biggest weakness?
   • Patience. Trusting the process.
3. What's one question you ask or thing you look for during an interview?
   • Service vs. hospitality
4. What's a current challenge? How are you dealing with it?
   • "Spreading myself too thin. I can't say no."
5. Share one code of conduct or behavior you teach your team.
   • Respect for one anther which translates to treating the guests with respect.
6. What is one uncommon standard of service you teach your staff?
   • Storytelling. Asking the guest to tell what we can do better.
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • Pour Your Heart Into It by Howard Shultz
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one thing you feel restaurateurs don't know well enough or do often enough?