This week on THE SKINNY CONFIDENTIAL HIM & HER PODCAST…
( 0:55 ): Welcome back to TSC HIM & HER Show. #584: Today we’re sitting down with Craig Susser, founder of Craig’s LA. For 23 years Craig Susser worked at LA institution and celeb magnet Dan Tana’s, moving up the ranks as server, bartender, maître d’, and GM before finally venturing on his own and opening Craig’s LA in 2011. Craig sits down with us today to discuss how he worked his way up from a server to becoming the owner of one of Los Angeles’s most popular restaurants. He gets into the intangible life-skills that the service industry can teach people, what skills he learned that led him to the top, and gives tips on how to read people & effectively communicate with every type of person. He also gives us the scoop on the celebrities that visit his restaurant & his experience working with some of the most famous people in Hollywood.
DISCUSSION QUESTIONS WITH
( 12:47 ): Michael asks, “And what do you get from that feeling?”
( 14:37 ): Lauryn asks, “When you were wanting to open up. Restaurant, and I want to go back to your story, was Chasons an inspiration for you?”
( 16:15 ): Michael asks, “And is that where it first started?”
( 19:38 ): Lauryn asks, “Like who are we seeing?”
( 20:47 ): Michael asks, “What are some of those things that you look for?”
( 22:48 ): Lauryn asks, “So Rudy taught you a lot of the finesse with the clients?”
( 26:01 ): Lauryn asks, “What’s the most absurd thing you’ve heard on Yelp?”
( 34:23 ): Michael asks, “So at what moment do you start to hit your stride in this industry?”
( 35:06 ): Michael says, “And remind of the history of Dan Tanas.”
( 37:49 ): Michael asks, “What do you think it takes to be good at that position?”
( 39:50 ): Lauryn asks, “The investors—did you go to customers?”
( 40:13 ): Lauryn asks, “Going back to Dan Tanas, what was your first celebrity, power-player experience?”
( 48:35 ): Lauryn says, “You have a lot of different influencers and celebs. How did that happen? Was it all organic?”
( 49:15 ): Lauryn says, “Like give us an example of something you did that’s wrong.”
( 53:37 ): Michael asks, “One last question about this guy—he was not involved in the restaurant besides being a patron?”
( 54:31 ): Michael asks, “What mistakes do you think people in the service industry make consistently or restauranteurs make when opening a new establishment?”
( 59:17 ): Michael asks, “What do you think makes a great restaurant great?”
( 1:00:50 ): Michael asks, “But you’ve never really thought about what that essence or what that thing is?”
( 1:04:06 ): Michael says, “I’m assuming they can’t block your entrance or something?”
( 1:04:45 ): Lauryn asks, “How do you train a staff to deal with these huge names?”
( 1:11:41 ): Lauryn says, “You have to tell us about the ice cream; why you launched it; what’s your favorite flavor, what they should buy; and can we do a giveaway?”
( 1:03:10 ): Lauryn asks, “Can they order online?”
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