We caught up with the brilliant and insightful Julian Hakim a few weeks ago and have shared our conversation below.
Julian, appreciate you joining us today. We’d love to hear from you about what you think Corporate America gets wrong in your industry and why it matters.
It seems to me that most America is driven by corporate groups that undertake massive efforts to create shortcuts and make things profitable. Most of the food comes from the same handful of providers and most menus look similar. There will be a shift towards higher quality and smaller volume restaurants which has already begun in states like California and New York that will spread toward middle America. My philosophy has always looked and felt, and tasted very different from what the corporate world offers. It is based on higher quality of goods that are sustainably sourced and delivered.
Julian, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I’ve been in the hospitality industry for almost 10 years now as owner of Showa Hospitality. Since the beginning the approach at Showa has been based on bringing quality restaurants to our communities that have a positive and meaningful impact on our crews and customers.
Any stories or insights that might help us understand how you’ve built such a strong reputation?
Building a reputation takes a long time and is best done by letting your work speak for itself.
How do you keep in touch with clients and foster brand loyalty?
Most of our restaurants have very loyal customers and it makes me very proud to say that. With the amount of options out there, loyalty is huge and I attribute a large part of it to our customer service and the tremendous team that represents Showa Hospitality.
- Website: www.showahospitality.com
- Instagram: julianhakim9
- Linkedin: showahospitality