He used to do private equity. Now he does pizza.
Mark Agnew is responsible for more than just business operations: he’s got his thumb on the pulse of one of Chicago’s most well-known success stories and cherished culinary traditions.
Under Mark’s leadership, Lou Malnati’s was one of just nine business out of an astounding 4 million nominated to be part of Chase Bank’s 2013 Mission Main Street campaign, a multimedia advertising and lending initiative focused on unique local business success stories.
Lou Malnati’s also boasts six consecutive years and running as a top ranked workplace by the Chicago Tribune.
Mark shares 5 key difference he’s observed between finance and food:
1. Vulnerable leadership. The restaurant biz is a relationship-driven culture.
2. Listen first. The best way to get the job done is listening to employees to see what they need.
3. Laser focus on safety. Not a big concern in the finance. Paramount importance in restaurant management.
4. Get away from the computer. Manage by walking around. Talk to employees and customers.
5. Have fun. If you’re not having fun in the restaurant industry, you’re doing it wrong.
For more about Lou Malnati’s, click here.
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FIVEinSIXTY is our web series with thought leaders whose stories provide insights and inspiration for the next generation of go getters—our own little brainchild outside the wide variety of videos we produce for our clients.
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