737: Jennifer Weishaupt on Engineering Ideal Operations

<p>Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled <a href="https://www.therubyslippercafe.net">The Ruby Slipper</a> to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine.</p> <p>In addition, Jennifer has served on the Board of Directors of <a href="http://www.libertyskitchen.org">Liberty’s Kitchen</a>. The Ruby Slipper has been named one of Forbes Magazine’s Inner City 100 for three years. It was also named a Breakout Brand by Nation’s Restaurant News in 2017.</p> <p>Check out <a href= "https://restaurantunstoppable.com/dennis-bagneris-libertys-kitchen/"> episode 730 with Dennis Bagneris, CEO of Liberty's Kitchen</a> as mentioned in today's episode!</p> <p>Check out <a href= "https://www.restaurantowner.com/public/Restaurant-Unstoppable-Free-Trial.cfm?affID=ecacciator"> RestaurantOwner.com</a> as mentioned in today's episode!</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3 style="text-align: left;">Favorite success quote or mantra:</h3> <ul> <li>"If you focus on your people and put your people first, they'll put your gusts first, and ultimately you're going to be successful."</li> </ul> <p><strong>In today's episode with Jennifer Weishaupt we will discuss:</strong></p> <ul> <li>Autonomy</li> <li>Building a restaurant in response to Hurricane Katrina</li>