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682: Chef Andrew Savoie on Setting Your Team Up

Restaurant Unstoppable with Eric Cacciatore

Release Date: 01/06/2020

748: Evan Hennessey on Finding Comfort in Vulnerability show art 748: Evan Hennessey on Finding Comfort in Vulnerability

Restaurant Unstoppable with Eric Cacciatore

Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at , Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at . Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and , as well as Chef de Partie of , all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and...

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Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with...

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Restaurant Unstoppable with Eric Cacciatore

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743: Rudy Miick on Core Values as Decision-Making Tools show art 743: Rudy Miick on Core Values as Decision-Making Tools

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Repeat guest and friend, Rudy Miick, is joining us to discuss Core Values. Rudy is the founder of , where his clients run 3-5x the industry average. While others have been writing books about the ability to shift business culture, he's been doing this work successfully in real-time… defining, refining, and implementing what has, in recent years, been called Conscious Capitalism, Conscious Leadership, and Trust and Track management techniques. Thirty years and more than 1,600 successful projects later, Rudy's work still builds on purpose and is guided by clearly defined values that...

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At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding . concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers. Since 2012, has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms. In addition to his time in the kitchen,...

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Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by .   Show notes… Calls to ACTION!!! Subscribe to the  Join the...

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More Episodes

 

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997.

Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC.

After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students.

Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Make new mistakes every day."

In this episode with Andrew Savoie, we discuss:

  • Learning from our mistakes.
  • Knowing when it's ok to quit.
  • The role communication plays in creating a culture with high standards.
  • The difference between people showing up to a "job" VS showing up to live out their passion.
  • Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.
  • Surrounding yourself with equally passionate individuals.
  • Investing your time into people who are worth it.
  • Earning respect.
  • Finesse.
  • Mise en place.
  • Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.
  • Preparedness.
  • Your responsibility to set your coworkers, specifically incoming shifts, up for success.
  • Teaching and treating employees as individuals. They don't all learn the same way.
  • Before opening, do research. What is your market missing?
  • Establishing roots in a community before opening your business in it.
  • Creating space within your restaurant for a line to form. You don't want people waiting outside.
  • Believe in your friends and family. When people want to help out. Use it. Never stop networking.

Other episodes mentioned in today's show:

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Intensity.
  2. What is your biggest weakness?
    • Anxiety.
  3. What's one question you ask or thing you look for during an interview?
    • Respect.
  4. What's a current challenge? How are you dealing with it?
    • Managing humans. Get to know your people.
  5. Share one code of conduct or behavior you teach your team.
    • Teach your people to do the right thing when nobody is looking. That's integrity, baby!
  6. What is one uncommon standard of service you teach your staff?
    • Teaching your staff about human behavior.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. Name one service you've hired
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. be kind
    2. Learn
    3. Choose happiness.

Contact info:

www.residenttaqueria.com

@residenttaqueria

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew Savoie for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!