Articles covering women in foodservice and the restaurant industry's progress toward achieving gender equality
Farrah Scott went from server to CEO in 11 years. Now she and founder Trapper O’Keeffe want to turn employees into store owners.
The restaurant industry has long struggled with the image that it’s nothing more than the first rung on the workforce ladder — a starting point for a career, not a destination. Many restaurant companies are trying to dispel that notion, with employee development programs that offer a long career trajectory and opportunity for wealth generation.
Farrah Scott is the perfect embodiment of what is possible in the restaurant industry. Scott started as a server at Washington State–based Trapper’s Sushi Co. 11 years ago and was recently named CEO of the 15-unit full-service chain after working her way up.
Scott and brand founder Trapper O’Keeffe are now working to provide opportunity for more of the chain’s 700-plus employees. Through Trapper’s Wingfield Program, the company has a pipeline of about 80 employees that it’s developing for future leadership opportunities. And the brand plans to expand through a unique ownership program where it gives employees an ownership stake in a new location, with O’Keeffe fronting costs to develop the store and providing ongoing operational support to that location.
Trapper’s is about to open its second employee-owned store, and Scott said the company hopes to open 100 such locations eventually.
Scott joined the latest episode of Take-Away with Sam Oches to talk about Trapper’s ambitious employee ownership goal and how it has built an infrastructure for its culture that has led to turnover rates that are half the industry standard.
In this conversation, you’ll learn why:
If traditional franchising isn’t for you, consider your employees to be your future owners
Restaurant employees should have a clear view of the opportunity ahead of them
Taking care of your people will come back around to you in more ways than one
Embrace constant evolution as a part of accomplishing your goals
Sometimes you need to prioritize the needs of your consumers over authenticity
Chefs are a unique brand asset you should consider making a bigger part of the experience
Contact Sam Oches at [email protected].
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.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
