Episode 40: Kirk Ruoff

With 23 units of his breakfast, lunch, and brunch concept Turning Point operating in New Jersey, Delaware, and Pennsylvania, founding CEO Kirk Ruoff knows the challenges of starting and growing a successful multi-unit restaurant brand.

 

In this episode, Kirk shares how attention to daily operations attracts and retains staff. "The unit manager is the heart of our brand," says Kirk, adding, "All services are intended to support them." He explains how leveraging current technology to communicate with, schedule, and train staff can foster engagement and teamwork.

 

"When pick-up and delivery orders increased over 300%, our staff rallied, and some of the best suggestions regarding packaging, operations efficiency, reheating instructions and marketing came from them," says Kirk.

 

A flexible concept, Turning Point is able to move into both new and second-generation locations ranging from 3,500 to 5,000 square feet. Kirk’s strategy for growth going forward is franchising, with a franchisee-operated unit in the works in Pennsylvania, with similar expansion in Virginia and Florida to follow.