Listen "Building, Scaling, Exiting: How Steve & Michele Have Built and Ran Multiple Restaurants (Without Burning Out) - Steve and Michele Sullins"
Episode Synopsis
In this episode, Matt sits down with longtime friends Steve and Michele Sullins — two powerhouse restaurateurs who've built, bought, and sold multiple restaurants and retail stores over the past 35 years. Michelle started with a coffee cart in Sedona and grew it into a thriving restaurant empire, while Steve worked his way up from dishwasher to opening restaurants for major resort brands like Hyatt and Loews. Together, they've mastered the balance of systems, leadership, and partnership — both in business and marriage. From promoting employees into management to scaling multiple locations at once, they share how they've built lasting success in one of the toughest industries around. Now, they're taking that experience to Prescott with The Copper Note, their newest concept bringing elevated, scratch-made "world comfort food" to the downtown Prescott area. Timestamps: 0:00 – Intro and why Steve & Michele chose restaurants in the first place 3:34 – Michele's first restaurant purchase in Sedona 4:25 – How she knew it was time to sell 5:09 – Building a 6–7k sq ft restaurant from scratch 8:10 – Opening restaurants inside major resorts (scale, budgets, staffing) 10:14 – Bringing corporate systems into a mom-and-pop shop 11:46 – Launching a business together (and becoming partners) 13:40 – How they work as a married team without clashing 16:33 – Running multiple restaurants and multiple retail stores at once 17:51 – Their leadership structure and how they build a team 20:13 – Promoting from within vs. hiring outsiders 22:58 – How they train and grow future managers 25:30 – Selling Sedona locations and moving to Prescott 28:02 – Why they bought (not built) the new Prescott location 30:39 – The Copper Note: concept, menu, and "world comfort food" 31:12 – Reusing what works from past successful menus 32:35 – Why location matters more than most buyers realize 34:31 – The lifecycle of a restaurant and when to rebrand 37:16 – Is year one really the "best year" for a restaurant? 39:25 – Their full pre-opening / relaunch process (mock runs, critique, soft open) 44:38 – Who gave them a hand up and shaped how they lead Resources & Links Connect with Michele and Steve on Instagram: @thecoppernote Connect with Matt: Instagram: @AmpedSuccess LinkedIn: Amped Success Tiktok: @Ampedsuccess YouTube: @AmpedSuccess Want to be a guest on the show, or have a deal that you would like for us to evaluate? Apply here 📧 Contact Us: For inquiries, reach out at [email protected]
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