We recently connected with Dino Bekris and have shared our conversation below.

Hi Dino, thanks for joining us today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

As a Greek living in America I’ve always been fascinated by the development of Greek food both in Seattle, as well as the nation. Having been born in Greece and having maintained a connection to Greece throughout my life has allowed me to see both what is being done abroad and what is being done locally. In years past Greek cuisine has been associated with more traditional oven baked dishes like Mousaka, Pastitsio, roast chicken, lemon roast potatoes etc. These dishes were successfully introduced to American diners during the last major wave of Greek immigration in the 70’s. They were received well and have been a staple at any Greek restaurant for the last 50yrs. We saw new Greek American items emerge like Saganaki, a flaming cheese appetizer, and most notably the Gyro. Today any city you go to the Gyro is available and known. What is unknown to most people is that this Greek American classic, a mix of spices, ground lamb and beef, isn’t actually available in Greece and is totally unrecognizable to Greeks.

During the normal course of progress, there has been a major divergence between Greek dishes being offered in America and what actual Greeks in Greece are eating. How Greeks are eating has changed. There has been an explosion in the street food scene. Fries have been added into the Gyro and the Gyro meat itself is thinly sliced pork stacked on a vertical rotisserie and shaved off by the side as it rotates. Its common to hear Greek Americans say things like, “nothing compares to the Gyros in Greece”. Street food options like small Souvlaki, sauces, Loukoumades (deep fried dough balls with various toppings) have popped up seemingly on every corner in Greece, yet Greek restaurants in America continue to retire or remain mostly the same.

Having been raised in restaurants, this divergence bothered me. I felt like it was time for someone to introduce a modern Greek street food option to Seattle. This was the original thought behind what is now known as Kipos. I wanted to offer a simple but quality menu with a variety of customizable elements to offer people options while still maintaining a manageable menu size. Kipos is the only Greek restaurant in Washington that sells authentic Greek Gyros. We season and hand make everything on the menu to get things as close as we can to how you’d find them in Greece. We offer our guests a Gyro with a “protein” of their choice, such as Pork Gyro, Spicy lamb meatballs, Chicken Gyro etc. We offer popular items like Zucchini and Chickpea fritters as well. Despite vegetarians being rare in Greece, the country has a rich tradition of Vegan dishes due to its religious history and numerous fasts and holidays. Customers can also build their own plates which include a sauce, a protein and a side.

We believe the value is in the difference and the extra effort. Although only a few months open, we’ve built a loyal customer base, received great feedback and are optimistic about the future. I think there is something for every appetite and we look forward to introducing some new items as we grow.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I am Greek, born in Greece and raised in the United States. I have a foot in both worlds. I was raised in restaurants and my family have been involved in several restaurants in the greater Seattle area since the 70’s. After a long absence from restaurants to pursue my own career, I’ve returned to them to fill a void that I feel needs to be filled. I want to offer people an approachable, affordable, authentic Greek street food experience. A modern place where you can enjoy a drink with friends or get something quick for home. We’re happy to serve handmade sauces, meats and believe people can taste the quality and the difference.

What’s been the best source of new clients for you?

There are many different options to expand your visibility to new clients in modern marketing. Influencers, search engine optimization, social media marketing, etc. I think there’s a place for all of these and they serve a purpose. I also think they are extremely easy to get lost in and invest thousands although the return isn’t always obvious. Ultimately I really believe the best source of new clients is existing clients. The product needs to be something you feel good about selling and something you can stand by. If you’re honest and have done your part, people will know. You can’t trick them and there’s no secret. Start with whatever customers you have and build on it. Word of mouth is the best in my opinion.

Do you have any insights you can share related to maintaining high team morale?

Operating in an area with the highest minimum wage in the country definitely has its challenges. Its important to price your product appropriately and make sure you’re offering enough value to be worthy of that price. There’s also a lot to be said about creating an environment employees want to be in. If it were just about money there wouldn’t be movement or career changes in high earning professions, but there is. Show your staff you’re capable of doing every job you ask them to do. Don’t be abusive. Encourage them to interact. Accommodate them when possible. Saying “please” and “thank you” still matters. Create a work environment that they can learn in and enjoy themselves in as much as is reasonable.

Contact Info:

• Website: https://kiposgreek.com
• Instagram: Kipos Greek
• Other: https://maps.app.goo.gl/t3W4oU6XVQFbL8Hv5