963: Tanner Agar Owner and Creative Director of Apothecary and Rye

<p>Tanner Agar began his hospitality career as a Segway delivery driver in Chicago as a teen. Since then, he has had a very storied career in many avenues and places in the industry. He has worked in 6 countries, including Canada, Spain, France, Tanzania, and New Zealand. He believes he grew the most at his job in Spain. In 2017, he Co-Founded <a href="https://www.rye.restaurant/">Rye</a> in Dallas with his business partner, Nick. Today he is the CEO of Walkabout Hospitality Group, under which Rye and <a href= "https://www.apothecary.bar/">Apothecary</a>, another of his restaurant creations, operates. A second location of Rye has also opened recently.</p> <p>Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: <a href= "https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link"> CLICK HERE</a></p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3>Favor success quote/mantra:</h3> <ul> <li>"I don't want to get to the end of my life having lived only the length of it, I want to have lived the width of it as well."</li> </ul> <p><strong>In this episode with Tanner Agar we will discuss:</strong></p> <ul> <li>Business partners</li> <li>It's all about the team</li> <li>Valuing employee input</li> <li>Treat your guests like possibl