____________________________________________________________________________________________________ Fry the Coop
especially when it’ s new and exciting. But five or ten years later, when you’ re no longer the newest spot in town, convenience becomes a huge factor. Another major element is understanding where customers are coming from. Years ago, restaurants could survive being busy only at lunch or only at dinner, but operating costs are so much higher now that you really need steady business all day long.”
Over the years, Joe’ s role has evolved alongside Fry the Coop’ s growth. Being in the dining room and interacting with customers is the part of business that energizes him the most.“ I went from being a restaurant owner, to a restaurateur, and now somehow I’ m a CEO with 215 employees and multiple businesses under the company umbrella,” he shares.
“ Honestly, being a CEO is mostly just solving problems all day. As such, I’ ve realized my strengths are really in marketing, branding, and connecting with people, not running operations with military-level
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