Q & A With Mistie

What Makes You Feel Successful? 

For me, feeling successful is about seeing that my team and culture are happy and healthy, and that we have good retention so people aren't leaving the company. This is especially significant in the restaurant industry, where quality staff are hard to come by. Success is evident when employees stay for the long haul, understand and uphold our service standards, and truly buy into our culture. I always say, "happy employees make for happy guests," which in turn allows our business to grow and prosper.

What Is The Best Business Advice You’ve Ever Received? 

The best business advice I've received, which took me a long time to truly appreciate, is to never lose sight of self-care for myself or my team. This insight came when I was just 25, managing eight restaurant locations and 500 employees. It was overwhelming, but I learned the importance of maintaining self-care, not just for personal health but also as a crucial practice for setting a positive example for my team. This meant finding time for workouts, taking breaks, and getting fresh air.

Self-care might look different for everyone, but discovering what works for you is essential to being the best version of yourself. Beyond personal well-being, it involves creating a supportive culture based on strong communication, integrity, and care. These values underpin effective time management and organizational skills, forming a foundation that supports balance in both personal and professional realms. I apply these principles in my leadership, providing my team leaders with two consecutive days off and limiting work hours to 40-45 a week, which is unheard of in the restaurant industry but vital for balance. This approach not only enhances personal effectiveness but also fosters a successful and balanced team, allowing us to perform better in all aspects of our work.

About Mistie

Mistie Boulton's career quickly escalated from college nights waiting tables to becoming a 25-year-old regional manager, eventually leading her to roles such as the Director of Operations at PFS Restaurants for eight years, and currently, as the CEO & Co-Owner of Oren’s Hummus Restaurant Group.

Over three decades in the field, her core belief has been consistently reinforced: happy employees lead to happy guests. This principle, so often overlooked, drove her to found EyeSpy Critiquing & Consulting in 2001. Her consultancy enhances guest experiences through mystery shopping, operational development, and team training.

She works with esteemed clients like Knead Hospitality, Bacchus Restaurant Group, and Vine Hospitality, among others.

As a passionate traveler and active member of several Bay Area business and charitable organizations, she leverages her certification in business and life coaching to bring a distinctive, excellence-driven perspective to every project, ensuring that both clients and their guests benefit from an enriched experience.