Christopher Collins

Q: What most notably stands out about your leadership style or what is an example of leadership success you can share with our readers?

What’s most notable about my leadership style is that I lead by example. It doesn’t matter what the task is, I am the first person willing to tackle it. I believe in never asking an employee to do something that I would not be willing to do myself, and I think that resonates with my staff. The restaurant business comes with extremely long hours and takes a lot of hard work. I want my team to know that I’ll be there, battling in the trenches night-in, night-out with them. In my experience, employees are more willing to rise to the occasion when they see the boss rise to the occasion as well.

We have integrated this philosophy into every position in our company. No one is above any task and we truly function as a team. No one, including the managers, are ever allowed to say, “That’s not my job.” Everyone is expected to do anything that needs to be done in the moment to ensure guests are being taken care of at the highest level.

Q: What impact has any disruptions of the past 18 months had on you as a leader?

The biggest disruptions we have seen over the last 18 months are a result of the softening in the local economic landscape. Spending and dining habits are changing, both for financial and health reasons, and I am trying to balance creativity and practicality to answer the shifts in consumer spending. This certainly hasn’t changed the way I lead my company; in fact, it’s probably made it that much more important. Product and labor costs remaining high while people are going out less has made it imperative that everyone is hands-on in all facets. I do feel that the current environment demands more of my physical and mental energy.

Q: What do you feel we can be doing as a business community to empower economic growth here?

Empowering economic growth is extremely important to me as a restaurateur. I feel Arizona, and the Phoenix Metro area, has and is setting itself up for a successful future economically. We need to embrace and bolster our business-friendly environment by continuing to work and build locally in our community. I believe that supporting local business is paramount in fostering a thriving community, both economically as well as socially.

For us, it’s important that the community knows we are not looking to grow outside of Arizona. We are committed to putting our money and energy into continuing to grow the restaurant scene here in the Valley. We also believe in building relationships with other local food and beverage companies. For example, we serve Shamrock Dairy, Noble Bread, Passport Iced Tea and Press Coffee at our restaurants. We also host “Third Thursday” (every third Thursday of the month) at Bar Neighborly and do a collaboration dinner with a different vendor.

Q: What is new and notable for your company’s near future that will impact our economy?

We have one very notable thing happening now that will positively impact our community and economy. Open now, our newest concept, Saint Urban, is located in Scottsdale’s McCormick Ranch neighborhood. Saint Urban is a wine bar that celebrates West Coast-inspired shareable cuisine with a laid-back, funky and eclectic wine program. We are also planning on opening another new concept in midtown Phoenix next year (stay tuned for details!) and hope to keep expanding throughout the Valley. I have full faith in Arizona’s business community for the next 5, 10 and 20 years, which is why I continue to open new concepts around the Valley.