Radically shifting the restaurant industry compensation model with Zach Feinstein

This week, we are speaking with Zach Feinstein of the Feinstein group. Zach’s restaurant and hospitality company, which he founded in 2014 with his wife, operates The Black Pearl in Dunedin and several other brands. 

Together, we speak with Zach about how he has redefined company culture in his company’s restaurants, and how he and the team execute on that strategy. We also talk about his new compensation model at the restaurants — and why it’s been a big success. 

3 Takeaways:

1. (01:20) We always put our employees first
2. (07:05) People will remember how you make them feel
3. (08:45) Culture comes down to how you expect everyone to interact with one another

Timestamps:

(00:00) Introducing Zach Feinstein and The Feinstein Group

(02:25) Tell us about what you learned from working at Restaurant Brands International

(05:00) What is the Six Sigma process?

(06:20) How did you get into the hospitality industry?

(08:05) How did you create your company culture?

(10:10) Tell us about your compensation model

(15:30) Were there doubters to this model?

(17:10) Tipping culture and tip fatigue

(19:35) What is coming from The Feinstein Group in the future?

(20:35) Rapid Fire Questions

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