Schwartz Brothers Restaurants 325 118th Avenue, S.E. Bellvue, WA 98005 T: 425-455-3948

Schwartz Brothers Restaurants was founded in 1970 in Bellevue, Washington with the opening of The Butcher Restaurant. Since then, Bill and John Schwartz have expanded their family of restaurants in the greater Seattle area, as well as operating catering services and two bakeries. They uphold a high culinary standard, and have been acknowledged with a number of prestigious awards. Here Michael Carr, Senior VP of Administration, discusses how the company has continued to grow and prosper while maintaining a high standard of quality.

Interview
Antoinette Bruno: The Pacific Northwest is often the hardest hit in an economic turndown. How has Schwartz Brothers not only survived, but thrived?

Michael Carr: It’s important to diversify. For example, we do all the pastries for Starbucks. During one particular year, this production factor was what was holding up our company. Schwartz Brothers also has a reputation for quality, and we try to price conservatively.

AB: What incentives do you offer that your employees have been receptive to over the years?

MC: There is a team member of the month for each business location, along with a reward. Their name then goes into a hat for team member of the year. At the end of the year, there is a banquet dinner at Symphony Hall for all the team members. Various awards and recognitions are handed out that night.

Employees also get discounts at all of our restaurants, and an employee meal (free or discounted) while on shift. We offer free membership to a 24-hour gym, medical, dental and life insurance, vacation time and a 401(k) the company also contributes to. We also offer recruiting referral bonuses for as much as $500.

AB: Schwartz Brothers has been in business for quite some time. What lessons have been the toughest to learn?

MC: You need to have a balance in terms of understanding what is changing and then to make your changes methodically so there is no knee-jerk reaction.

AB: Not to sound negative, but every business usually has a weak point. How do you overcome this and plan an effective recruiting strategy?

MC: Turnover is inherent in the restaurant business. It is higher than most industries. The key is making sure you have the right managers to hire the right team members who can do a better job than those they are replacing. Training is also key to good quality employees.