How I Succeeded is a regular series on Lifehacker where we ask business leaders for the secrets and tactics behind their success. Today: Inara Gravitis, Chief Development Officer at KFC South Pacific.
Current gig: Chief Development Officer at KFC South Pacific
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Current location: Sydney, Australia
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Current mobile device: iPhone 10
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Current computer: Dell laptop
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One word that best describes how you work: Fast-paced
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What apps/software/tools can’t you live without?
Strava is absolutely number one and my Garmin Connect. Also, the weather app and of course, the KFC app because I love my KFC.
What social network do you find the most useful?
WhatsApp.
What were the most important lessons you learned while growing your business?
I think just having honest conversations. Put everything on the table and have an honest conversation, even if it’s difficult because that’s how you move on.
What has been the most surprising part of your business journey?
Well, I’m an accountant so didn’t think I would end up opening stores, opening restaurants and especially, opening new concepts like this [KFC’s new concept store in Newcastle’s Broadmeadow]. So, the ability to have experiences where you never thought you’d be.
What everyday thing are you better at than anyone else?
What’s a good answer there? So many things I want to say. Probably cuddling my kids.
What’s your sleep routine like?
I just need six-and-a-half hours. As long as I get it, I’m happy.
What advice would you offer to other businesses on how to succeed?
I think don’t be afraid of making a mistake. That’s how you learn.
[referenced url=”https://www.lifehacker.com.au/2019/11/kfc-just-opened-its-world-first-drive-thru-in-newcastle/” thumb=”https://www.lifehacker.com.au/wp-content/uploads/sites/4/2019/11/kfcdrivethur-410×231.jpg” title=”KFC Just Opened A Futuristic Drive-Thru In Australia” excerpt=”Kentucky Fried Chicken, or KFC as we know it, is rearing up to open its first drive-through only concept store in Australia. It’s the first place in the world to launch the idea so here’s how it differs from a regular restaurant.”]
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