In this testimonial‑style interview, the speakers discuss how the TRC method distinguishes their restaurant from competitors by fostering a family‑first, non‑toxic culture. They emphasize that employees feel genuinely part of a family, receive meaningful training, and are appreciated, which drives loyalty even when higher‑pay offers arise. A notable aspect of their culture is the inclusive hiring of recovering addicts, creating a safe and supportive workplace. The conversation highlights that this unique culture, rooted in the TRC method, is rare in their market and is a key factor in employee retention and overall team cohesion.
Chapters
As far as, like, the TRC method, implementing changes, how would you say this sets you apart from other restaurants in your market? As far as how you look at operations now, how you look at teamwork, how you look at culture? Sets us apart from everybody. I mean, I don't. I honestly couldn't tell you another restaurant in this town that has the culture we do. Yep. I mean, there's some, you know, there's a couple other pizza restaurants, chains that they could care less if you're there or not, you know.
Oh, yeah, yeah.
Our family knows that they are family here. They know they're our family. The culture's that way. No toxicity, nothing. It's just. It's just a fantastic place to be. And I've never worked at a place like that ever, until now.
We have lots of people that come in from other restaurants or other, you know, food places, and they say they've never felt, you know, the. Like, the training mattered. They never felt like they mattered. Right. You know, unfortunately, the saying is, we're not here for the money, because, unfortunately, it's a restaurant. There's not tons of money. But they. You know, we've had people get offered jobs to go elsewhere for more money, and they do appreciate. Which is great. They do appreciate the culture here and the safety here, especially because we do hire recovering addicts. So it is a very big, safe place for them. I mean, they give us the feedback. I never really worked in food, but it didn't all. It wasn't always like this. It definitely came from the trc.
