“Work hard and be kind.”

In this episode, I sit down with Mike Cunningham, president and CEO of Cunningham Restaurant Group, to explore the personal values and humble beginnings behind a thriving restaurant empire.

We discuss how Mike grew up as the youngest of nine in a working-class family and shaped his approach to business and leadership. From bussing tables at age eight to opening his first yogurt shop, Mike’s story is one of persistence, creativity, and community commitment. He reflects on his early interest in architecture, the lessons he learned from building his first restaurant Boulder Creek, and why every CRG concept is designed to make people feel like they’re on vacation.

Timestamps:
(00:00) Intro

(01:52) Mike's early aspirations and career beginnings

(07:27) Transition to management and move to Indianapolis

(11:15) From frozen yogurt to restaurants

(15:15) The birth of Boulder Creek and CRG's expansion

(22:49) Menu development and culinary team

(24:41) Dining out and restaurant culture

(33:47) Work hard, be kind

Connect with my guest:

Mike Cunningham on LinkedIn: https://www.linkedin.com/in/mike-cunningham-6a73a26a/

Explore Cunningham Restaurant Group (CRG): https://www.crgdining.com/

Connect with me:

Ami Graves on LinkedIn: https://www.linkedin.com/in/amigraves/
The People of Work on Instagram: https://www.instagram.com/thepeopleofwork/

Explore The People of Work: https://www.thepeopleofwork.com/