Dean Hachem is an entrepreneur based in the suburbs of Detroit, Michigan with a career spanning the restaurant and airport industries. He grew up in Lebanon, and eventually moved out to Kuwait. While in Kuwait, he was blessed with an opportunity to immigrate to the United States where he pursued an engineering degree at the University of Michigan.. Despite his engineering background, his love for food led him to open The Sheik Restaurant in West Bloomfield, Michigan, which he operated throughout the 1990s and early 2000s. In 2001, he transitioned into the airport industry, where he successfully ran operations for over two decades.
With an innate ability to adapt and innovate, Dean believes in the power of education, the importance of family, and the need for constant growth. His journey reflects resilience, strategic thinking, and a deep appreciation for hard work. Now, as he steps into a new phase of life, he remains passionate about entrepreneurship, personal development, and, of course, food.
What is your typical day, and how do you make it productive?
I like to start my day early. Mornings are when I get the most done, so I use that time for planning, reading, or just thinking about my next steps. When I was running the restaurant, my day revolved around food prep, customer interactions, and managing staff. In the airport business, it was all about logistics and problem-solving. No matter what industry I was in, I always made sure to set daily goals and focus on what actually moves the needle. Productivity isn’t about being busy; it’s about being effective.
How do you bring ideas to life?
I start by asking a simple question: Does this solve a real problem? If the answer is yes, I write down everything—possible challenges, costs, and potential outcomes. Then, I break it down into smaller steps and test the idea on a small scale. Whether it was opening a restaurant or getting into the airport industry, I never jumped in blindly. I observed, learned, and took calculated risks.
What’s one trend that excites you?
The shift toward quality over convenience in the food industry. People are more conscious about what they eat. They want real, fresh ingredients, not just fast food. It reminds me of why I started in the restaurant business in the first place—food should be an experience, not just a transaction.
What is one habit that helps you be productive?
I keep things organized and simple. Whether it’s a workspace, a schedule, or a to-do list, clutter slows you down. I’ve always believed that if you can’t explain your plan in a few sentences, it’s too complicated. Keep things lean, focused, and adaptable.
What advice would you give your younger self?
Don’t rush. I used to think success had to happen fast. But looking back, some of my best decisions came from waiting, learning, and making adjustments along the way. You don’t have to have everything figured out overnight. Take your time, but always keep moving forward.
Tell us something you believe almost nobody agrees with you on?
Failure isn’t always a lesson—sometimes it’s just failure. People romanticize failure as if every mistake leads to success. Sometimes, it just means you were wrong. The key is knowing when to pivot and when to walk away. There’s no shame in cutting your losses if something truly isn’t working.
What is the one thing you repeatedly do and recommend everyone else do?
Write things down. Every idea, every plan, even small thoughts. Our memory isn’t as reliable as we think. Writing things down keeps you accountable and gives you clarity.
When you feel overwhelmed or unfocused, what do you do?
I step away and cook. Cooking forces you to focus on one task at a time, and it resets my mind. Plus, food has a way of putting things into perspective.
What is one strategy that has helped you grow your business or advance in your career?
I focus on relationships, not just transactions. Whether it was with restaurant customers, business partners, or airport vendors, I always made an effort to build trust. People do business with those they respect and feel comfortable with.
What is one failure in your career, how did you overcome it, and what lessons did you take away from it?
At one point, I expanded too fast. I thought growth meant adding more locations, more deals, more everything. But I didn’t have the right infrastructure in place, and it nearly collapsed. I had to scale back, rethink my approach, and realize that growth isn’t just about size—it’s about sustainability.
What is one business idea you’re willing to give away to our readers?
A modern Mediterranean fast-casual restaurant that focuses on authentic, high-quality dishes but with the speed and efficiency of a quick-service restaurant. People love Mediterranean food, but most places either overcomplicate it or serve a watered-down version. There’s a gap in the market for something in between.
What is one piece of software that helps you be productive? How do you use it?
Google Keep. It’s simple, free, and lets me take notes, make lists, and set reminders without overcomplicating things. I use it daily.
Do you have a favorite book or podcast you’ve gotten a ton of value from and why?
“The Obstacle Is the Way” by Ryan Holiday. It’s about using challenges as opportunities. No matter what business you’re in, you’re going to face setbacks. This book helps you see them as stepping stones rather than roadblocks.
What’s a movie or series you recently enjoyed and why?
“The Bear.” It’s about the high-pressure world of running a restaurant, and it gets so many things right. The chaos, the passion, the struggle—it’s all real. Watching it brought back memories of my early days in the restaurant business.
Key learnings
- Adaptability is key. Whether in the restaurant or airport industry, being able to pivot and adjust is crucial for success.
- Relationships matter. Building trust with customers, partners, and employees is more valuable than short-term gains.
- Simplicity leads to productivity. Keep ideas, plans, and habits clear and focused to stay effective.