We caught up with the brilliant and insightful Anna Simeonides a few weeks ago and have shared our conversation below.
Anna, thanks for joining us, excited to have you contributing your stories and insights. Along with taking care of clients, taking care of our team is one of the most important things we can do as leaders. Looking back on your journey, did you have a boss that was really great? Maybe you can tell us about that boss and what made them a wonderful person to work for?
I can pinpoint a specific, defining moment in my food service career that was the catalyst of becoming the boss I am today. I was working at Fratellis Steak House for Sammy Giannopoulos. I had had the blessing of meeting him when he was judging a high school culinary competition. Being a fellow Greek, he introduced himself to me after, congratulated my team on our win, and told me to come find him if I ever needed anything. A couple years later, I showed up at one of his restaurants to inquire about a job. I had begun baking on campus and selling my treats and was curious, wanting to dip my toes into the service industry without fully committing. A summer job was the perfect avenue. He hired me on the spot and thus begun my illustrious career as salad prep queen! He also very kindly allowed me to come in early and utilize their ingredients to craft dessert features and practice my baking. This was my first kitchen job (I had only been a server previously) and as it was very fast paced, there was definitely a learning curve. But I began to master my station and quickly learned that the key to a successful day was setting yourself up for it by prepping well. A lot of prep went into the salad station – precisely cut veggies, frosty cold bowls, various homemade dressings. One day, I was in the fridge, attempting to procure a specific salad dressing. In an unfortunate series of events, it tumbled and exploded ALL OVER the immaculate walk in fridge. Not only that, but there was no backup. That was the last one. Shocked and horrified, I ran to tell Sammy. The restaurant would open in 20 minutes. Holding back tears, I apologized profusely and asked for the mop. I thought surely I would be fired. He looked at me calmly and instructed me to go finish prepping my station while he cleaned up the mess. I hesitated, stunned, but he insisted. I flew through the remainder of my prep and returned to the fridge to assist cleanup. Sammy was hosing it down, dripping and whistling cheerfully. I told him I had finished my prep and asked to help. He said it was all under control and to not worry. He told me accidents happen and I was probably never going to make that mistake again. He showed me pure kindness. I was truly overwhelmed by the grace he extended. In that moment, I remember thinking, “If I am ever a boss, that’s the kind of boss I want to be. A boss like Sammy.” That recognizes that people are human, mistakes are inevitable, and sees when someone is trying their best. In my previous job, I feared being fired for mistakes that weren’t even mine. I was young and didn’t understand it was a toxic work environment. Having someone treat me with compassion was such a startling juxtaposition that I will never forget it.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
How I got in the industry: I began baking seriously at eight years old, when my little brother was born. He was quickly diagnosed with a ton of food allergies, so I jumped in the kitchen to help craft him yummy meals. Over the years I continued to grow and hone my skills, cooking for family gatherings and baking with the nuns at Orthodox monasteries we visited. Eventually (and completely unexpected to me), I dropped out of the college I loved to pursue culinary full time, via baking for farmers markets. Within a couple years, I outgrew my home facility and opened up my first brick + mortar, To Your Health Bakery. Eight years and a couple of baking shows later, I was convinced to open up my second concept, Meli Bakehouse.
What we provide: To Your Health Bakery is a rare establishment, as it specifically caters to those with food allergies. 100% gluten free, it also provides vegan, keto, and paleo options. We focus on premium ingredients, scratch baking, and ensuring no cross contamination. We even go so far as to craft our own flour blend in house. Meli Bakehouse is a European inspired cafe with Southern flair; an homage to my Greek roots, fascination with French viennoiserie, and love for North Carolina. With stellar coffee and an inviting atmosphere, we enjoy cultivating a vibrant community through food.
What sets us apart: To Your Health Bakery is definitely special, as it is a ministry. When you shop there, you aren’t just purchasing safe treats – you are plugging in to a community of empathetic individuals who understand severe allergies and the illnesses/struggles that accompany them. The vibe and offerings of Meli Bakehouse are unique to it’s area and it has been such a treat to bring a taste of many cultures within a single space. We also offer lunch service 11am-3pm and even have a pickup window for online orders!
What we are most proud of: We have had the utmost honor and joy to meet incredible individuals in this journey. In tandem, through the grace of God, we have cultivated our dream work environment. We are women owned and operated and could not be more proud watching sweet friendships and personal growth within our staff.
What we want our clients to know: We truly want our clients to feel cherished in their experience with us. We do our utmost to provide excellent customer service, product, and atmosphere. We fully recognize we wouldn’t be here without our fabulous clientele and we do not take that for granted!
Any advice for managing a team?
The golden rule goes a very long way. Lead by example. Never ask your staff to do anything you wouldn’t do yourself, make sure to roll up your sleeves and work alongside them. Invest in them as people, not just employees. You CAN be both friends and coworkers – it is a fine line to balance but it is worth it. Connect with them deeper where they are willing and show you care. Remember what they share, follow up with them, celebrate them. Treat the team to lunch on birthdays, share quarterly meals together. Foster creativity and taking ownership within the business. Nip drama in the bud and eliminate it. Don’t be afraid to fire someone for the health of the team – a slim, united staff is better than a full but dysfunctional one. Be an amazing communicator. Set expectations early on. Follow through on your word. Instill systems so employees can grow in their roles with confidence. Don’t be afraid of transparency. Give as much praise as you do constructive criticism and be sincere in both. Remember that everyone is human and expect mistakes. It is the heart posture that matters most. Most importantly, have fun. It is okay to be picky when you hire. You will be spending the majority of your days with each other, so you want to jive and thrive as a team.
Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?
A few years ago I read the book “Traction: get a grip on your business” by Gino Wickman. It was given to me by an EOS (entrepreneurial operating system) coach (shout out Josh Kwasny!) and it changed the way I viewed business and my employees. I remember learning about different “seats” or positions in how your structure your business, how common sense reminders are imperative (as biologically our bodies systematically reset and forget things), macro vs micro thinking, and so many other ground shifting concepts. I took a quiz about the future and desired/projected trajectory and it has been shockingly accurate so far. I highly recommend all business owners read it, it was engaging and insightful.
Contact Info:
- Website: https://www.toyourhealthbakery.com/ https://melibakehouse.com/
- Instagram: https://www.instagram.com/anna_the_baker_/
Image Credits
Olympia Rusu