Family members can feel constrained by their love and respect for what their parents have developed through passion, commitment, and sheer hard work. However, what has worked in the past won't necessarily be the key to success today and in the future.

The Katsoulis brothers, Perry, Costa, Nick, and their younger brother Foti, who joined the business several years after it opened, recognised the need for their generation to rework their business model to ensure sustainable success. With courage, they transformed their family business from a small, local food retailer into a successful national brand. Starting out as a seafood and delicatessen store, St Pierre’s has become one of New Zealand's most recognised sushi brands, with over 80 locations nationwide, navigating tremendous change over its 40-year history.

In addition to the sushi stores, the family has expanded into two other concepts: Bento Bowl, offering Japanese rice bowls at 45 locations, and K10, a sushi train concept with 2 locations.

They have seamlessly adapted to evolving customer expectations, trends, and market demands, introducing a culturally diverse menu and prioritising sustainability through certified fish sourcing and eco-friendly packaging. Their employee incentive scheme, which reflects the company's core values and includes opportunities for staff to become shareholders, presents an inspiring ownership model within the family business landscape.

This session will explore the need to keep renewing, reinventing, and revitalising a family business to avoid the stagnation phase of the business lifecycle curve. Hear from the brothers as they share their incredible family business journey and insights.