DAMOLA ADAMOLEKUN: I never really have been a person that separated work and life. I worked in private equity. I was working all the time. But I liked it. I thought it was interesting. I thought it was fun. [MUSIC PLAYING] Hello. My name is Damola Adamolekun. I'm the CEO of P.F Chang's. We have 200 full-service restaurants in the US. We have another 90 internationally. [MUSIC PLAYING] We saw the off-premise dining opportunity as an area where the previous ownership hadn't been focused, and we thought we could improve delivery. And then, within the restaurants, we thought we could invest in the experience part of the equation, so lighting, music, decor, ambience. These are all things that we thought we could inject. It would help drive dining traffic and, ultimately, improve the quality and the value of the business. [MUSIC PLAYING] I do that because I started going on longer runs, so I need more time. And the reason I started going on long runs is it's better for what's called your parasympathetic nervous system, which is like your calm, relaxed, autonomous nervous system. I'm finished working out like 5:45, 6:00. I'll shower and get ready. If I have time, I'll check some emails in my home office. Primarily, what I'm looking at then is the numbers from the previous day, which start coming in around that time. I'll drive into the office. It's about a 20-minute drive. I'll be in by 7:00, typically, or 7:30. My CFO is here. My COO will be here. We'll typically just pop into each other's offices, nothing formal. And then my day starts with meetings. My first meetings I'll take at 8:00. In between meetings. I'm trying to keep up with the emails. I try to prioritize and get to the most important things first. I try to approve things quickly so that people can get to work. By the end of the day, meetings are finished. Whatever time I have left, I'll go through the emails that I didn't get to during the day. So I'll probably finish-- 5:30, 6:00 is when I'll head home. I typically try to relax and take it easy, especially during the week, try to read, I might smoke a cigar and hang out on my patio. I get to bed early. I try to get some good rest. And then I start the next day at 4:00 AM. I try not to email people on the weekends unless it's an actual emergency so people can go spend the weekends in the mountains or do whatever they do. So we have a culture that's on when you were here and try to not be on when we're not. [MUSIC PLAYING] When I took over, it wasn't clear what was going to happen and if the business was going to survive, because that was a time when, again, restaurants were closed. It felt like the company is under siege and all these things and all these issues. But people really pulled together, chipped in however they could, went way beyond their responsibilities, helped the restaurants, helped each other. We've increased wages. We go market by market and make sure that we're in line or ahead on wages, invest in PTO, invest in medical benefits. And so the net of it is our people get to live better lives, and that's a good thing. So these are things I'm proud of. We're just getting started. We're not at the finish line, but we fixed the foundation. And we're excited to grow from here on out. [MUSIC PLAYING] It's one of those things where, if you think about it, then other people will start to think about it. Like, if I came in with an attitude that I'm young, and I need to make up for that somehow, then I would over-extend on other things. I might be harsher than I need to because I need to prove that I'm the leader. Or I might make comments that reflect that insecurity. I probably was more native to some of the things that we wanted to do, specifically the digital, the delivery services. So I was a customer for what was a younger demographic using apps to order food, et cetera. I'm happy the business is doing well. It's not about me. Honestly, I stepped in because it was the best thing to do to get the best outcome for the business. The company doing well helps the people do well, and that's ultimately what's most important to me. I've got two, the Chilean sea bass, which is incredible. And then we added the Wagyu steak over the holidays. And that's a new favorite of mine. So Chilean sea bass and Wagyu steak, if you haven't tried it yet, you got to get that on the list.