Why Most People Trade Their Dreams for a Paycheck
George sees the same pattern everywhere. Young people come out of college looking for a salary instead of an opportunity. They take a job that pays $60,000 with two weeks of benefits and maybe a phone reimbursement. Then they wonder why their life never changes.
"The question I ask people is, do you want to put a zero behind that or do you want to put a two in front of that 60? And is what you're doing today getting you there?"
He points to his own path in financial services. Nobody guaranteed him anything. His first paycheck was $343, and that was after months of negative checks where expenses ate up his draw. But the upside was unlimited. He could see people around him who had made it, and he knew if they could do it, he could too.
The restaurant business works the same way. You eat what you kill. There are no limitations on what you can build if you surround yourself with the right people and refuse to accept a ceiling on your potential. The people who fail are the ones who let someone else define what is possible for them.
If you want to explore career paths with uncapped potential, browse jobs from employers who invest in your growth.
What Opening Night of a Restaurant Really Looks Like
George describes opening night of a restaurant as Broadway without a script. You can see everyone's resume. You have done all the training. But you never know what will happen when the lights come on.
"Opening night of a restaurant is Broadway without a script. You can see everybody's resume. You have your training. But you never know until the lights are on what's gonna happen."
On his first opening night, George had a sport coat on, thinking the business would be glamorous. Then the dishwasher walked out. He describes the moment as reverse Clark Kent. He went into the office in a suit and came out in a t-shirt and jeans, standing at pots and pans.
His father watched him scrubbing dishes and could not believe it. After all those years in financial services, custom suits, and sports cars, here was his son at the sink. George pulled out a kettle and told his father it was the same kettle his grandfather washed, then his father washed, and now he was washing. That reframe changed everything.
"The price of progress is the pain of change. You accept that pain."
That mindset separates the people who build something from the people who give up. Nobody is above any task. Whether you are the owner or the dishwasher, everyone has to act like they own the place. Learn more about our mission to connect students directly with entrepreneurial opportunities.
How to Build a Team That Runs Through Walls for You
George has kept employees for ten years in an industry known for constant turnover. His secret is simple: believe in people before they believe in themselves.
"The essence of leadership is relationships. The keys to leadership are transferring your skill. I want people to be better than my skillset."
He describes three types of people in the restaurant industry. First are the transitioners, people working toward nursing school, law school, or teaching. They already have hustle because they have goals. Second are the at-leasers, people who say at least I am paying my rent. They typically do not make it. Third are the ones who realize they can build a career in hospitality. They make great money, work flexible hours, and support their families.
The real question George asks is what does each person want? A dishwasher who loves cooking can become a sous chef. A sous chef who dreams of owning a bistro can be coached toward that goal. His director of operations started as a server nine years ago and now runs his company. That happened because he saw potential and invested in developing it.
If you are building something and want to learn from people who have done it, the Incubator Hub connects aspiring entrepreneurs with resources and mentorship.
Why the Moment You Want to Quit Is Your Breakthrough
George believes quitting has become a rite of passage for young people. If you do not like your job, you walk out. He sees it completely differently. The moment you want to quit is exactly when you need to push forward.
"When you're about to quit, don't. No matter how much it hurts. The sun will rise tomorrow. That's your point break. That's where you have to find something inside to say I'm not quitting. I gotta keep pushing forward."
He experienced his own version of this when a company he loved did not have his back. Instead of giving up, he started his own group. That moment of betrayal became his lucky day because it forced him to build something where the day begins and ends with him.
His advice to anyone starting out is to go find the most successful person in whatever industry you want to enter and offer to work for free. Not because you will actually work for free, but because that mindset separates you from everyone else. Will beats skill. When someone offers that level of commitment, George says it becomes his obligation to reach out his hand.
Want to hear from more entrepreneurs who built businesses on their own terms? Book a speaker for your student organization or club.
Your Questions Answered
How did George Zeppos go from financial services to owning restaurants?
George Zeppos spent nearly twenty years in financial services before transitioning to restaurants. He started as a new advisor, became a branch manager within two years, ran a top district in Philadelphia, and eventually became a field vice president in Boston. The turning point came when his wife told him she was pregnant with twin boys. He realized he wanted to control his own destiny and believe in what he was building. He returned to his Berks County roots and opened his first restaurant in 2011, drawing on lessons from his father and grandfather who were also restaurateurs.
What does it take to succeed in the restaurant business?
Success in the restaurant business requires leadership, humility, and relentless hard work. George Zeppos emphasizes that nobody is above any task, including the owner washing dishes on opening night. You need strong operational systems, menu knowledge training, compliance certifications, and the ability to develop people at every level. The restaurant industry also demands saying no to personal obligations because your business is job one. George notes that the hardest working people are in restaurants, and you have to learn humility while dealing with the public.
How can someone start a restaurant with no experience?
George Zeppos recommends finding the most successful restaurateur you can and offering to work for them, even for free. This mindset demonstrates commitment that separates you from other candidates. He also stresses that culinary talent alone is not enough. You need business acumen, financial controls, leadership skills, and operational procedures. Many restaurants fail because the owner knows how to cook but cannot manage people or money. George suggests spending time in every role, from dishwasher to manager, to understand the full operation before attempting to own one.
What is George Zeppos's advice for young entrepreneurs?
George Zeppos tells young entrepreneurs to never let someone pay them to give up on their dreams. He advises pursuing opportunities with uncapped income rather than settling for a safe salary. His core message is that when you feel like quitting, that is exactly when breakthrough is closest. He also emphasizes surrounding yourself with the right people, believing in yourself even when others doubt you, and understanding that the path to wealth is owning your own business where nobody else controls your destiny.
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