682: Chef Andrew Savoie on Setting Your Team Up

 

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…

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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:

• 552: Rob Evans on Growing By Taking Chances
• 569: David Denney on What To Know Before Entering a Partnership
• 183: David Denney on Protecting Your Restaurant From Food-born Illness

Today's sponsor:

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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 
   • Read local publications
   • Culinary Artistry
   • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
   • What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers
   • Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. 
8. Name one service you've hired
   • David Denney- Denney Law Group
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Revel
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!

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

 

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