if you want to hear with the best advice Wolfgang Puck Gordon Ramsay Bobby Flay
Wolfgang Puck Gordon Ramsay Bobby Flay
Wolfgang Puck Gordon Ramsay Bobby Flay and other successful chefs have for how
and other successful chefs have for how
and other successful chefs have for how to make it as a restaurateur then this
to make it as a restaurateur then this
to make it as a restaurateur then this video is for you
video is for you
video is for you just remember you have to make always
just remember you have to make always
just remember you have to make always more money than you spend and you will
more money than you spend and you will
more money than you spend and you will stay in business and you will always
stay in business and you will always
stay in business and you will always live okay key to a successful business
live okay key to a successful business
live okay key to a successful business is remembering the customers king
is remembering the customers king
is remembering the customers king perchance without them WA nobody if you
perchance without them WA nobody if you
perchance without them WA nobody if you don’t really love it if you’re not in
don’t really love it if you’re not in
don’t really love it if you’re not in cutting your the word passion throwing
cutting your the word passion throwing
cutting your the word passion throwing around all the time there’s no more
around all the time there’s no more
around all the time there’s no more important word you’re cooking if you’re
important word you’re cooking if you’re
important word you’re cooking if you’re not passionate about it it’s not the
not passionate about it it’s not the
not passionate about it it’s not the right thing for you
right thing for you
right thing for you what’s that believe they should it seven
what’s that believe they should it seven
what’s that believe they should it seven my one word is believe and I believe in
my one word is believe and I believe in
my one word is believe and I believe in you I believe you have an amazing gift
you I believe you have an amazing gift
you I believe you have an amazing gift inside you that I want to see explode
inside you that I want to see explode
inside you that I want to see explode out into the world now I started the
out into the world now I started the
out into the world now I started the making it series to take a deep dive
making it series to take a deep dive
making it series to take a deep dive down specific industries specific
down specific industries specific
down specific industries specific verticals and niches to get the best
verticals and niches to get the best
verticals and niches to get the best advice the best knowledge the best
advice the best knowledge the best
advice the best knowledge the best wisdom for the people who accomplish the
wisdom for the people who accomplish the
wisdom for the people who accomplish the most in that field and distill it down
most in that field and distill it down
most in that field and distill it down into one video for you guys so today
into one video for you guys so today
into one video for you guys so today we’re going to learn from some of the
we’re going to learn from some of the
we’re going to learn from some of the world’s most famous chefs on how to make
world’s most famous chefs on how to make
world’s most famous chefs on how to make it in the restaurant business
it in the restaurant business
it in the restaurant business enjoy all right up first number one is
enjoy all right up first number one is
enjoy all right up first number one is be consistent with Thomas Keller and
be consistent with Thomas Keller and
be consistent with Thomas Keller and great restaurants have to be consistent
great restaurants have to be consistent
great restaurants have to be consistent we can all cook you know there was a lot
we can all cook you know there was a lot
we can all cook you know there was a lot of great chefs out there who can do a
of great chefs out there who can do a
of great chefs out there who can do a lot of great things but to be consistent
lot of great things but to be consistent
lot of great things but to be consistent 300 days a year you know lunch and
300 days a year you know lunch and
300 days a year you know lunch and dinner over and over and over and over
dinner over and over and over and over
dinner over and over and over and over again is really for me what defines
again is really for me what defines
again is really for me what defines greatness it’s the one one-hit wonders
greatness it’s the one one-hit wonders
greatness it’s the one one-hit wonders or one-hit wonders to be there for a
or one-hit wonders to be there for a
or one-hit wonders to be there for a long time to be impactful for a long
long time to be impactful for a long
long time to be impactful for a long time to have a team that continues to
time to have a team that continues to
time to have a team that continues to evolve to have guests that continue to
evolve to have guests that continue to
evolve to have guests that continue to come to your restaurant to have that
come to your restaurant to have that
come to your restaurant to have that relationship with your partners with all
relationship with your partners with all
relationship with your partners with all your suppliers
your suppliers
your suppliers those are really really important things
those are really really important things
those are really really important things for me in a restaurant number two is
for me in a restaurant number two is
for me in a restaurant number two is don’t live beyond your means with
don’t live beyond your means with
don’t live beyond your means with Wolfgang Puck was there someone earlier
Wolfgang Puck was there someone earlier
Wolfgang Puck was there someone earlier in your career that worked with you on
in your career that worked with you on
in your career that worked with you on helping you set up the businesses and
helping you set up the businesses and
helping you set up the businesses and teaching you the business
teaching you the business
teaching you the business side or did you already have that now my
side or did you already have that now my
side or did you already have that now my mother when I left at 14 she told me you
mother when I left at 14 she told me you
mother when I left at 14 she told me you know what can you just remember you have
know what can you just remember you have
know what can you just remember you have to make always more money than you spend
to make always more money than you spend
to make always more money than you spend and you will stay in business and you
and you will stay in business and you
and you will stay in business and you will always live okay and my mother was
will always live okay and my mother was
will always live okay and my mother was always like that you know
always like that you know
always like that you know let’s not try to overspend let’s not
let’s not try to overspend let’s not
let’s not try to overspend let’s not spend more than what we have so when I
spend more than what we have so when I
spend more than what we have so when I first started Spago for example in 1982
first started Spago for example in 1982
first started Spago for example in 1982 in January when we open it we started
in January when we open it we started
in January when we open it we started with 26 employees five years later we
with 26 employees five years later we
with 26 employees five years later we have 96 employees
have 96 employees
have 96 employees it was the same size restaurant
it was the same size restaurant
it was the same size restaurant basically but I started everybody was
basically but I started everybody was
basically but I started everybody was working pigs basically 16 hours a day so
working pigs basically 16 hours a day so
working pigs basically 16 hours a day so little by little I trained people and
little by little I trained people and
little by little I trained people and added people to it but we didn’t live
added people to it but we didn’t live
added people to it but we didn’t live beyond our means
beyond our means
beyond our means number three is focus on the customer
number three is focus on the customer
number three is focus on the customer with Gordon Ramsay key to a successful
with Gordon Ramsay key to a successful
with Gordon Ramsay key to a successful business is remembering the customers
business is remembering the customers
business is remembering the customers King because without them we nobody and
King because without them we nobody and
King because without them we nobody and so i from a chef’s point of view always
so i from a chef’s point of view always
so i from a chef’s point of view always put myself in a customer’s situation
put myself in a customer’s situation
put myself in a customer’s situation where I see it from their eyes I don’t
where I see it from their eyes I don’t
where I see it from their eyes I don’t cook for chefs
cook for chefs
cook for chefs every time chefs come into the dining
every time chefs come into the dining
every time chefs come into the dining room the first thing do is turn up the
room the first thing do is turn up the
room the first thing do is turn up the place upside down start photographing
place upside down start photographing
place upside down start photographing the food and and they’re constantly you
the food and and they’re constantly you
the food and and they’re constantly you know dissecting the food as a try and as
know dissecting the food as a try and as
know dissecting the food as a try and as opposed to enjoying it so I always look
opposed to enjoying it so I always look
opposed to enjoying it so I always look at from a customer’s perspective because
at from a customer’s perspective because
at from a customer’s perspective because they’re king and without them we’re
they’re king and without them we’re
they’re king and without them we’re history
history
history number four is intersect art and
number four is intersect art and
number four is intersect art and commerce with Mario Batali as a core of
commerce with Mario Batali as a core of
commerce with Mario Batali as a core of your business ideology
your business ideology
your business ideology to figure out what it is that you can
to figure out what it is that you can
to figure out what it is that you can make that is perceived as value as
make that is perceived as value as
make that is perceived as value as delicious and as something you want to
delicious and as something you want to
delicious and as something you want to make when I talk to all of my chef
make when I talk to all of my chef
make when I talk to all of my chef friends what’s important for all of us
friends what’s important for all of us
friends what’s important for all of us is to realize we need to live on the
is to realize we need to live on the
is to realize we need to live on the intersection of art the food we want to
intersection of art the food we want to
intersection of art the food we want to make and commerce the food they want to
make and commerce the food they want to
make and commerce the food they want to eat and if you can find that in the same
eat and if you can find that in the same
eat and if you can find that in the same vicinity then you have a restaurant idea
vicinity then you have a restaurant idea
vicinity then you have a restaurant idea if you just want to make stuff that
if you just want to make stuff that
if you just want to make stuff that makes you completely happy and your
makes you completely happy and your
makes you completely happy and your customers don’t understand it you do not
customers don’t understand it you do not
customers don’t understand it you do not have a business you have a good place
have a business you have a good place
have a business you have a good place for you to express your art but the most
for you to express your art but the most
for you to express your art but the most important thing is that it’s a
important thing is that it’s a
important thing is that it’s a sustainable experience for both you your
sustainable experience for both you your
sustainable experience for both you your staff and your customers so when you
staff and your customers so when you
staff and your customers so when you have that idea I would say that in the
have that idea I would say that in the
have that idea I would say that in the next 20 years what’s gonna become super
next 20 years what’s gonna become super
next 20 years what’s gonna become super important there will be continued astray
important there will be continued astray
important there will be continued astray XI ation of super fine dining of the
XI ation of super fine dining of the
XI ation of super fine dining of the highest level but what’s gonna really be
highest level but what’s gonna really be
highest level but what’s gonna really be your business model will be a more
your business model will be a more
your business model will be a more casual experience where people can eat
casual experience where people can eat
casual experience where people can eat fancy food maybe without so many
fancy food maybe without so many
fancy food maybe without so many tablecloth so without so many finger
tablecloth so without so many finger
tablecloth so without so many finger fancy waiters and retail glasses not to
fancy waiters and retail glasses not to
fancy waiters and retail glasses not to diminish the greatness of what I
diminish the greatness of what I
diminish the greatness of what I perceived to be find out in because I
perceived to be find out in because I
perceived to be find out in because I to go to fine dining but I would say
to go to fine dining but I would say
to go to fine dining but I would say that more experiences are gonna be based
that more experiences are gonna be based
that more experiences are gonna be based on casual less formal dining moment and
on casual less formal dining moment and
on casual less formal dining moment and yet still quite fancy food number five
yet still quite fancy food number five
yet still quite fancy food number five find your dream with Anthony Bourdain
find your dream with Anthony Bourdain
find your dream with Anthony Bourdain any advice for somebody looking to find
any advice for somebody looking to find
any advice for somebody looking to find what they love short answer on cooking
what they love short answer on cooking
what they love short answer on cooking is before you spend money on cooking
is before you spend money on cooking
is before you spend money on cooking school go and work in a restaurant even
school go and work in a restaurant even
school go and work in a restaurant even for free if necessary work in a busy
for free if necessary work in a busy
for free if necessary work in a busy restaurant and you know give yourself
restaurant and you know give yourself
restaurant and you know give yourself enough time to understand how hard it is
enough time to understand how hard it is
enough time to understand how hard it is how little money will be making how long
how little money will be making how long
how little money will be making how long it will take you to pay back that
it will take you to pay back that
it will take you to pay back that student loan how just how difficult and
student loan how just how difficult and
student loan how just how difficult and unglamorous it is and at how insane you
unglamorous it is and at how insane you
unglamorous it is and at how insane you have to be to to find a home and if you
have to be to to find a home and if you
have to be to to find a home and if you know there are two types of people who
know there are two types of people who
know there are two types of people who people who love the restaurant business
people who love the restaurant business
people who love the restaurant business and thrive on that sort of insanity and
and thrive on that sort of insanity and
and thrive on that sort of insanity and an adrenaline and futility and and an
an adrenaline and futility and and an
an adrenaline and futility and and an inequity that sounds great pressure in
inequity that sounds great pressure in
inequity that sounds great pressure in the heat and then there are normal
the heat and then there are normal
the heat and then there are normal people and you need to find out before
people and you need to find out before
people and you need to find out before you go to school so I’m all for pursuing
you go to school so I’m all for pursuing
you go to school so I’m all for pursuing your dream but but I think it’s a good
your dream but but I think it’s a good
your dream but but I think it’s a good idea to go find out really you know
idea to go find out really you know
idea to go find out really you know before you invest in that dream either
before you invest in that dream either
before you invest in that dream either time or money you know find out what
time or money you know find out what
time or money you know find out what that means you know if there’s a
that means you know if there’s a
that means you know if there’s a downside you know I don’t know how we
downside you know I don’t know how we
downside you know I don’t know how we all got this gig you know I think was
all got this gig you know I think was
all got this gig you know I think was yeah I mean I you know are you pursuing
yeah I mean I you know are you pursuing
yeah I mean I you know are you pursuing your dream
yeah me too number six master your craft
yeah me too number six master your craft with jacques pepin what do you think
with jacques pepin what do you think
with jacques pepin what do you think great cooks is there a common thread
great cooks is there a common thread
great cooks is there a common thread what a great cooks anywhere in the world
what a great cooks anywhere in the world
what a great cooks anywhere in the world anywhere you find them what do they have
anywhere you find them what do they have
anywhere you find them what do they have in common or their shared is there a
in common or their shared is there a
in common or their shared is there a shared characteristic what are you what
shared characteristic what are you what
shared characteristic what are you what kind of personality type is required to
kind of personality type is required to
kind of personality type is required to be a good cut curd or is there such hard
be a good cut curd or is there such hard
be a good cut curd or is there such hard worker consistency you know being there
worker consistency you know being there
worker consistency you know being there on time and all that to all of that is
on time and all that to all of that is
on time and all that to all of that is extremely extremely important so that
extremely extremely important so that
extremely extremely important so that one first level then the second level if
one first level then the second level if
one first level then the second level if you have that type of commitment then
you have that type of commitment then
you have that type of commitment then you learn the trade and you become a
you learn the trade and you become a
you learn the trade and you become a craftsman and the craftsmen is purely a
craftsman and the craftsmen is purely a
craftsman and the craftsmen is purely a question of rep repeat you know do it
question of rep repeat you know do it
question of rep repeat you know do it over and over and over and over and over
over and over and over and over and over
over and over and over and over and over so that it kind of became part of your
so that it kind of became part of your
so that it kind of became part of your DNA so that that the time we can afford
DNA so that that the time we can afford
DNA so that that the time we can afford to let it go
to let it go
to let it go disappeared because now you can sign it
disappeared because now you can sign it
disappeared because now you can sign it from an audience talk your hands are
from an audience talk your hands are
from an audience talk your hands are working and you can think in terms of
working and you can think in terms of
working and you can think in terms of combination of an ingredient or whatever
combination of an ingredient or whatever
combination of an ingredient or whatever to that the technical part of the food
to that the technical part of the food
to that the technical part of the food itself to being a craftsman you know to
itself to being a craftsman you know to
itself to being a craftsman you know to do to to be a technician but I know a
do to to be a technician but I know a
do to to be a technician but I know a fair amount of very good technician in
fair amount of very good technician in
fair amount of very good technician in the kitchen which are relatively loudly
the kitchen which are relatively loudly
the kitchen which are relatively loudly cook the food is never very good so you
cook the food is never very good so you
cook the food is never very good so you know this is not the end of it but it’s
know this is not the end of it but it’s
know this is not the end of it but it’s a good seller if you are the type of
a good seller if you are the type of
a good seller if you are the type of commitment right Doug if you become a
commitment right Doug if you become a
commitment right Doug if you become a good technician then if you happen to
good technician then if you happen to
good technician then if you happen to have talent then you have the know out
have talent then you have the know out
have talent then you have the know out of those technique to take that talent
of those technique to take that talent
of those technique to take that talent and take it somewhere and if you have
and take it somewhere and if you have
and take it somewhere and if you have used a little bit of love in it then you
used a little bit of love in it then you
used a little bit of love in it then you may get to extraordinary food number
may get to extraordinary food number
may get to extraordinary food number seven question everything with Marco
seven question everything with Marco
seven question everything with Marco Pierre White your philosophy of cooking
Pierre White your philosophy of cooking
Pierre White your philosophy of cooking to me seems to stem from a very deep
to me seems to stem from a very deep
to me seems to stem from a very deep knowledge of the understanding and the
knowledge of the understanding and the
knowledge of the understanding and the science of food who if anyone was your
science of food who if anyone was your
science of food who if anyone was your mentor in the science of food or did you
mentor in the science of food or did you
mentor in the science of food or did you just pick it up from just getting in
just pick it up from just getting in
just pick it up from just getting in there and getting your hands dirty again
there and getting your hands dirty again
there and getting your hands dirty again it’s about questioning what you’re doing
it’s about questioning what you’re doing
it’s about questioning what you’re doing this by understanding if you for example
this by understanding if you for example
this by understanding if you for example take a tomato
take a tomato
take a tomato you could have simple tomato in half and
you could have simple tomato in half and
you could have simple tomato in half and you put half on the plate you put the
you put half on the plate you put the
you put half on the plate you put the other half under the grill and then you
other half under the grill and then you
other half under the grill and then you eat the two tomatoes you’ve got to ask
eat the two tomatoes you’ve got to ask
eat the two tomatoes you’ve got to ask yourself which one tastes more of tomato
yourself which one tastes more of tomato
yourself which one tastes more of tomato the one that’s cooked and then you could
the one that’s cooked and then you could
the one that’s cooked and then you could ask yourself
ask yourself
ask yourself why does it taste more tomato or by
why does it taste more tomato or by
why does it taste more tomato or by cooking the tomato what you’re doing is
cooking the tomato what you’re doing is
cooking the tomato what you’re doing is removing the water content by removing
removing the water content by removing
removing the water content by removing the water content you removed the
the water content you removed the
the water content you removed the acidity within the tomato and allow the
acidity within the tomato and allow the
acidity within the tomato and allow the natural sweetness of the tomato to come
natural sweetness of the tomato to come
natural sweetness of the tomato to come through so yeah and that’s just a simple
through so yeah and that’s just a simple
through so yeah and that’s just a simple tomato did you take that same philosophy
tomato did you take that same philosophy
tomato did you take that same philosophy and that same understanding all the way
and that same understanding all the way
and that same understanding all the way through your cooking you do when I’m not
through your cooking you do when I’m not
through your cooking you do when I’m not a scientist but you have to question why
a scientist but you have to question why
a scientist but you have to question why we’re doing things and what’s happening
we’re doing things and what’s happening
we’re doing things and what’s happening number eight
number eight
number eight get your foundation right with Bobby
get your foundation right with Bobby
get your foundation right with Bobby Flay when I started cooking it was only
Flay when I started cooking it was only
Flay when I started cooking it was only thought of as a blue-collar profession I
thought of as a blue-collar profession I
thought of as a blue-collar profession I worked in a restaurant called Joe
worked in a restaurant called Joe
worked in a restaurant called Joe Allen’s which is right here in the
Allen’s which is right here in the
Allen’s which is right here in the Broadway district it’s still open and as
Broadway district it’s still open and as
Broadway district it’s still open and as I started as a busboy you know when I
I started as a busboy you know when I
I started as a busboy you know when I was 17 and then I did that for two weeks
was 17 and then I did that for two weeks
was 17 and then I did that for two weeks and I was sort of walking out of the
and I was sort of walking out of the
and I was sort of walking out of the restaurant and the chef said to me you
restaurant and the chef said to me you
restaurant and the chef said to me you know if you want to work in the kitchen
know if you want to work in the kitchen
know if you want to work in the kitchen there’s a job and I said okay fine I
there’s a job and I said okay fine I
there’s a job and I said okay fine I mean it wasn’t like I ya know and so I
mean it wasn’t like I ya know and so I
mean it wasn’t like I ya know and so I started working in the kitchen it took
started working in the kitchen it took
started working in the kitchen it took me a while to really understand that I
me a while to really understand that I
me a while to really understand that I really liked it it took me about six
really liked it it took me about six
really liked it it took me about six months and then I decided to go to
months and then I decided to go to
months and then I decided to go to culinary school first I had to go back
culinary school first I had to go back
culinary school first I had to go back and get my my my GED diploma to go to
and get my my my GED diploma to go to
and get my my my GED diploma to go to culinary school because I hadn’t
culinary school because I hadn’t
culinary school because I hadn’t graduated high school and and so I’ve
graduated high school and and so I’ve
graduated high school and and so I’ve been cooking in my restaurants for 30
been cooking in my restaurants for 30
been cooking in my restaurants for 30 years and to me if you want to be an
years and to me if you want to be an
years and to me if you want to be an authority figure in anything you need to
authority figure in anything you need to
authority figure in anything you need to be well versed in that in that role
be well versed in that in that role
be well versed in that in that role cooking is the same way if you go to
cooking is the same way if you go to
cooking is the same way if you go to culinary school for six months a year or
culinary school for six months a year or
culinary school for six months a year or two years it doesn’t really matter all
two years it doesn’t really matter all
two years it doesn’t really matter all that it was really giving you is a an
that it was really giving you is a an
that it was really giving you is a an opportunity to get an entry-level job in
opportunity to get an entry-level job in
opportunity to get an entry-level job in the profession right period doesn’t make
the profession right period doesn’t make
the profession right period doesn’t make you a chef right doesn’t say it doesn’t
you a chef right doesn’t say it doesn’t
you a chef right doesn’t say it doesn’t you can’t it doesn’t mean you should be
you can’t it doesn’t mean you should be
you can’t it doesn’t mean you should be on Top Chef cooking away although that’s
on Top Chef cooking away although that’s
on Top Chef cooking away although that’s what a lot of people want to do I think
what a lot of people want to do I think
what a lot of people want to do I think it’s really important to get the
it’s really important to get the
it’s really important to get the foundation of your profession down and
foundation of your profession down and
foundation of your profession down and if you don’t really love it if you’re
if you don’t really love it if you’re
if you don’t really love it if you’re not in cutting you hear the word passion
not in cutting you hear the word passion
not in cutting you hear the word passion throwing around all the time there’s no
throwing around all the time there’s no
throwing around all the time there’s no more important word you’re cooking if
more important word you’re cooking if
more important word you’re cooking if you’re not passionate about it it’s not
you’re not passionate about it it’s not
you’re not passionate about it it’s not the right thing for you because
the right thing for you because
the right thing for you because especially in the restaurant business
especially in the restaurant business
especially in the restaurant business it’s long hours a little bit of pay but
it’s long hours a little bit of pay but
it’s long hours a little bit of pay but the payoff can be amazing in terms of
the payoff can be amazing in terms of
the payoff can be amazing in terms of just lifestyle in terms of how how it
just lifestyle in terms of how how it
just lifestyle in terms of how how it changes your life not financially so
changes your life not financially so
changes your life not financially so much I mean maybe later down a line but
much I mean maybe later down a line but
much I mean maybe later down a line but just it becomes part of your whole life
just it becomes part of your whole life
just it becomes part of your whole life number nine stay ahead of the curb with
number nine stay ahead of the curb with
number nine stay ahead of the curb with Robert Irvine when it comes to success
Robert Irvine when it comes to success
Robert Irvine when it comes to success in food service you have to be open to
in food service you have to be open to
in food service you have to be open to that little world called change and we
that little world called change and we
that little world called change and we don’t like that over the years I’ve seen
don’t like that over the years I’ve seen
don’t like that over the years I’ve seen the industry grown and reinvent itself
the industry grown and reinvent itself
the industry grown and reinvent itself so many times I’ve lost count whether
so many times I’ve lost count whether
so many times I’ve lost count whether you’re a restaurant owner a chef or
you’re a restaurant owner a chef or
you’re a restaurant owner a chef or anyone else that works in the restaurant
anyone else that works in the restaurant
anyone else that works in the restaurant industry you need to stay ahead of that
industry you need to stay ahead of that
industry you need to stay ahead of that curve complacency has no place in the
curve complacency has no place in the
curve complacency has no place in the foodservice industry it actually kills
foodservice industry it actually kills
foodservice industry it actually kills profitability faster than anything else
profitability faster than anything else
profitability faster than anything else so we’ve got to adapt to change in our
so we’ve got to adapt to change in our
so we’ve got to adapt to change in our industry in order to keep our businesses
industry in order to keep our businesses
industry in order to keep our businesses relevant and our consumers engaged but
relevant and our consumers engaged but
relevant and our consumers engaged but let’s be clear change doesn’t have to be
let’s be clear change doesn’t have to be
let’s be clear change doesn’t have to be massive it doesn’t have to involve me
massive it doesn’t have to involve me
massive it doesn’t have to involve me showing up with a sledgehammer and a
showing up with a sledgehammer and a
showing up with a sledgehammer and a makeover crew so let me summarize a few
makeover crew so let me summarize a few
makeover crew so let me summarize a few critical success factors and they’re
critical success factors and they’re
critical success factors and they’re pretty basic number one know what your
pretty basic number one know what your
pretty basic number one know what your customers wants not what you want so
customers wants not what you want so
customers wants not what you want so just remember this understanding the
just remember this understanding the
just remember this understanding the demographics isn’t enough you have to
demographics isn’t enough you have to
demographics isn’t enough you have to talk to your customers your clientele
talk to your customers your clientele
talk to your customers your clientele and get their feedback about what you’re
and get their feedback about what you’re
and get their feedback about what you’re doing well and what you’re doing not so
doing well and what you’re doing not so
doing well and what you’re doing not so well get on social media how do people
well get on social media how do people
well get on social media how do people know about your restaurants anybody how
know about your restaurants anybody how
know about your restaurants anybody how do they know about restaurants a little
do they know about restaurants a little
do they know about restaurants a little phone to taps or three clicks on that
phone to taps or three clicks on that
phone to taps or three clicks on that they know about your food they know
they know about your food they know
they know about your food they know about everything you have in your
about everything you have in your
about everything you have in your restaurant the Internet and with social
restaurant the Internet and with social
restaurant the Internet and with social media is taken the whole new world you
media is taken the whole new world you
media is taken the whole new world you know think about the word of mouth the
know think about the word of mouth the
know think about the word of mouth the internet is taking it to a whole
internet is taking it to a whole
internet is taking it to a whole different level there’s no quicker way
different level there’s no quicker way
different level there’s no quicker way to search for a restaurant by menu
to search for a restaurant by menu
to search for a restaurant by menu neighborhood cost and the biggest one
neighborhood cost and the biggest one
neighborhood cost and the biggest one your reputation to make sure you have an
your reputation to make sure you have an
your reputation to make sure you have an up-to-date profile on major social media
up-to-date profile on major social media
up-to-date profile on major social media sites
sites
sites it’s the way to tell your story and
it’s the way to tell your story and
it’s the way to tell your story and you’ll hear this a lot today your story
you’ll hear this a lot today your story
you’ll hear this a lot today your story the whole idea of setting the table for
the whole idea of setting the table for
the whole idea of setting the table for success is to help you in all the areas
success is to help you in all the areas
success is to help you in all the areas you need help I am a tech geek just like
you need help I am a tech geek just like
you need help I am a tech geek just like Jeff I convert it was like the lights
Jeff I convert it was like the lights
Jeff I convert it was like the lights the heavens literally opened up and went
the heavens literally opened up and went
the heavens literally opened up and went because I used to do in between control
because I used to do in between control
because I used to do in between control with pens and papers I used to count
with pens and papers I used to count
with pens and papers I used to count money like this write checks know
money like this write checks know
money like this write checks know point-of-sale this is the big one
point-of-sale this is the big one
point-of-sale this is the big one embrace technology the restaurant
embrace technology the restaurant
embrace technology the restaurant industry is evolving quicker and quicker
industry is evolving quicker and quicker
industry is evolving quicker and quicker every day and technology is changing the
every day and technology is changing the
every day and technology is changing the way we do business and you need to adapt
way we do business and you need to adapt
way we do business and you need to adapt or risk losing your competitive edge if
or risk losing your competitive edge if
or risk losing your competitive edge if you’re not thinking about technology as
you’re not thinking about technology as
you’re not thinking about technology as a business strategy well you already
a business strategy well you already
a business strategy well you already late to the game the effective use of
late to the game the effective use of
late to the game the effective use of technology can make your business faster
technology can make your business faster
technology can make your business faster leaner and ultimately it can help you
leaner and ultimately it can help you
leaner and ultimately it can help you deliver a better customer experience and
deliver a better customer experience and
deliver a better customer experience and number 10 before we get to the bonuses
number 10 before we get to the bonuses
number 10 before we get to the bonuses surround yourself with great people with
surround yourself with great people with
surround yourself with great people with emerald Lacasse are you still I mean are
emerald Lacasse are you still I mean are
emerald Lacasse are you still I mean are you in contact with every restaurant
you in contact with every restaurant
you in contact with every restaurant every day in some way shape or form
every day in some way shape or form
every day in some way shape or form assure them how do you keep that up I
assure them how do you keep that up I
assure them how do you keep that up I mean it’s well I think that it’s um you
mean it’s well I think that it’s um you
mean it’s well I think that it’s um you know first of all I’m very blessed to
know first of all I’m very blessed to
know first of all I’m very blessed to have the people that I have in my
have the people that I have in my
have the people that I have in my organization and I have people in my
organization and I have people in my
organization and I have people in my organization that have been with me
organization that have been with me
organization that have been with me since day one or pretty much even before
since day one or pretty much even before
since day one or pretty much even before then so pick a restaurant no no okay
then so pick a restaurant no no okay
then so pick a restaurant no no okay well evil Thompson has been with me 28
well evil Thompson has been with me 28
well evil Thompson has been with me 28 years he’s the general manager and my
years he’s the general manager and my
years he’s the general manager and my chef there has been with me for 16 years
chef there has been with me for 16 years
chef there has been with me for 16 years Josh pick a novel okay emeralds Orlando
Josh pick a novel okay emeralds Orlando
Josh pick a novel okay emeralds Orlando let’s say tip of my tongue
let’s say tip of my tongue
let’s say tip of my tongue Gabriel was with me at Commander’s
Gabriel was with me at Commander’s
Gabriel was with me at Commander’s Palace was the general manager the
Palace was the general manager the
Palace was the general manager the Director of Operations there so he’s
Director of Operations there so he’s
Director of Operations there so he’s been with me about 29 years and Bernard
been with me about 29 years and Bernard
been with me about 29 years and Bernard was my pot washer at Commander’s Palace
was my pot washer at Commander’s Palace
was my pot washer at Commander’s Palace who’s a director of culinary no kiddin
who’s a director of culinary no kiddin
who’s a director of culinary no kiddin so you’re a big believer in raising them
so you’re a big believer in raising them
so you’re a big believer in raising them up how was your Johnson & Wales
up how was your Johnson & Wales
up how was your Johnson & Wales that’s where you got your culinary
that’s where you got your culinary
that’s where you got your culinary training do you still hire people out of
training do you still hire people out of
training do you still hire people out of culinary school here a lot of chefs say
culinary school here a lot of chefs say
culinary school here a lot of chefs say I don’t want another trust fund baby who
I don’t want another trust fund baby who
I don’t want another trust fund baby who went to culinary school can’t cook I
went to culinary school can’t cook I
went to culinary school can’t cook I don’t want it you know you know when I
don’t want it you know you know when I
don’t want it you know you know when I interview young talent I’m really
interview young talent I’m really
interview young talent I’m really looking for I’m looking for heart I’m
looking for I’m looking for heart I’m
looking for I’m looking for heart I’m looking for soul I’m looking for passion
looking for soul I’m looking for passion
looking for soul I’m looking for passion you know I can teach somebody how to
you know I can teach somebody how to
you know I can teach somebody how to cook but you got to have the want and
cook but you got to have the want and
cook but you got to have the want and the love and drive to want to cook if
the love and drive to want to cook if
the love and drive to want to cook if you have that then it’s much easier to
you have that then it’s much easier to
you have that then it’s much easier to teach somebody can you tell it about
teach somebody can you tell it about
teach somebody can you tell it about five minutes into an interview whether
five minutes into an interview whether
five minutes into an interview whether you’re gonna hire somebody or not yes so
you’re gonna hire somebody or not yes so
you’re gonna hire somebody or not yes so you can what’s the main offender for
you can what’s the main offender for
you can what’s the main offender for somebody who was there something someone
somebody who was there something someone
somebody who was there something someone can say and definitely not get a job
can say and definitely not get a job
can say and definitely not get a job with you well you know I’m not looking
with you well you know I’m not looking
with you well you know I’m not looking for people that are looking to
for people that are looking to
for people that are looking to necessarily build a resume although
necessarily build a resume although
necessarily build a resume although that’s you know that certainly is a part
that’s you know that certainly is a part
that’s you know that certainly is a part of it I want somebody that really wants
of it I want somebody that really wants
of it I want somebody that really wants to to learn and grow in the organization
to to learn and grow in the organization
to to learn and grow in the organization and so I’m not really I don’t really
and so I’m not really I don’t really
and so I’m not really I don’t really look for experts I mean I’m looking for
look for experts I mean I’m looking for
look for experts I mean I’m looking for people that really want to want to make
people that really want to want to make
people that really want to want to make people happy is the key in the
people happy is the key in the
people happy is the key in the restaurant business like I said I can
restaurant business like I said I can
restaurant business like I said I can teach somebody how to cook but wanting
teach somebody how to cook but wanting
teach somebody how to cook but wanting to cook and wanting to cook to make
to cook and wanting to cook to make
to cook and wanting to cook to make someone happy that’s something that’s
someone happy that’s something that’s
someone happy that’s something that’s rare that you can find and when you see
rare that you can find and when you see
rare that you can find and when you see that then that’s what I’m attracted to
thank you guys so much for watching I
thank you guys so much for watching I hope you enjoyed I’d love to know what
hope you enjoyed I’d love to know what
hope you enjoyed I’d love to know what do you think of this video who had the
do you think of this video who had the
do you think of this video who had the single best piece of advice that you are
single best piece of advice that you are
single best piece of advice that you are gonna take home and apply to your
gonna take home and apply to your
gonna take home and apply to your business leave it down in the comments
business leave it down in the comments
business leave it down in the comments below I’m really curious to find out I
below I’m really curious to find out I
below I’m really curious to find out I also want to give a quick shout out to
also want to give a quick shout out to
also want to give a quick shout out to Michael from lead the team net Michael
Michael from lead the team net Michael
Michael from lead the team net Michael thank you so much for picking up a copy
thank you so much for picking up a copy
thank you so much for picking up a copy of my book your one word and making the
of my book your one word and making the
of my book your one word and making the blog post and post it on your website I
blog post and post it on your website I
blog post and post it on your website I really appreciate the support man and
really appreciate the support man and
really appreciate the support man and I’m so glad you enjoyed the book so
I’m so glad you enjoyed the book so
I’m so glad you enjoyed the book so thank you guys again for watching I
thank you guys again for watching I
thank you guys again for watching I believe in you I hope we continue to
believe in you I hope we continue to
believe in you I hope we continue to believe in yourself and whatever your
believe in yourself and whatever your
believe in yourself and whatever your one word is much love I’ll see you soon
if you in your mind have decided that
if you in your mind have decided that your career
your career
your career it’s gonna be about feeding people you
it’s gonna be about feeding people you
it’s gonna be about feeding people you have to understand that there’s one
have to understand that there’s one
have to understand that there’s one piece of that which is feeding people
piece of that which is feeding people
piece of that which is feeding people the other piece of that and there’s
the other piece of that and there’s
the other piece of that and there’s three is that you’re taking care of your
three is that you’re taking care of your
three is that you’re taking care of your family of staff in a way that allows
family of staff in a way that allows
family of staff in a way that allows them to feel as important in your world
them to feel as important in your world
them to feel as important in your world as is serving the customer twenty years
as is serving the customer twenty years
as is serving the customer twenty years ago I spent a hundred percent of my time
ago I spent a hundred percent of my time
ago I spent a hundred percent of my time on guest satisfaction now I spend fifty
on guest satisfaction now I spend fifty
on guest satisfaction now I spend fifty percent of my time on guest satisfaction
percent of my time on guest satisfaction
percent of my time on guest satisfaction and fifty percent of my time on staff
and fifty percent of my time on staff
and fifty percent of my time on staff satisfaction because at the end of the
satisfaction because at the end of the
satisfaction because at the end of the day you’re only as good as your team is
day you’re only as good as your team is
day you’re only as good as your team is and if they are not happy or if they’re
and if they are not happy or if they’re
and if they are not happy or if they’re eventually just moving on quickly
eventually just moving on quickly
eventually just moving on quickly because they’re trying to build their
because they’re trying to build their
because they’re trying to build their own little resume and go work for Gordon
own little resume and go work for Gordon
own little resume and go work for Gordon Ramsay and then go work for Daniel below
Ramsay and then go work for Daniel below
Ramsay and then go work for Daniel below and then go work for Mario Batali
and then go work for Mario Batali
and then go work for Mario Batali evangelist and all of a sudden like
evangelist and all of a sudden like
evangelist and all of a sudden like they’re just like spinning what you
they’re just like spinning what you
they’re just like spinning what you really need to be is someone who totally
really need to be is someone who totally
really need to be is someone who totally gets both the integration of your staff
gets both the integration of your staff
gets both the integration of your staff happiness and your customer happiness
happiness and your customer happiness
happiness and your customer happiness when you understand that then you can
when you understand that then you can
when you understand that then you can start a restaurant
start a restaurant
start a restaurant Jonathan Benno here I might some of you
Jonathan Benno here I might some of you
Jonathan Benno here I might some of you may know Jonathan denno
may know Jonathan denno
may know Jonathan denno he began at the French Laundry in 1995
he began at the French Laundry in 1995
he began at the French Laundry in 1995 and I shot in 1996 later became chef of
and I shot in 1996 later became chef of
and I shot in 1996 later became chef of per se today he has his own restaurant
per se today he has his own restaurant
per se today he has his own restaurant Jonathan came to me as a young chef de
Jonathan came to me as a young chef de
Jonathan came to me as a young chef de Partie is chef de Partie is an
Partie is chef de Partie is an
Partie is chef de Partie is an individual who works on a specific
individual who works on a specific
individual who works on a specific station in this case Jonathan was the
station in this case Jonathan was the
station in this case Jonathan was the fish cook he came to me one day and
fish cook he came to me one day and
fish cook he came to me one day and Jonathan does at sea said chef he does
Jonathan does at sea said chef he does
Jonathan does at sea said chef he does that when he’s making a point you points
that when he’s making a point you points
that when he’s making a point you points out you with all four fingers and his
out you with all four fingers and his
out you with all four fingers and his thumb underneath chef I mean that you
thumb underneath chef I mean that you
thumb underneath chef I mean that you know you know he’s serious I’m I’m not
know you know he’s serious I’m I’m not
know you know he’s serious I’m I’m not gonna have a cutting board on my station
gonna have a cutting board on my station
gonna have a cutting board on my station tonight and like I’m working I mean I’m
tonight and like I’m working I mean I’m
tonight and like I’m working I mean I’m busy you know it’s back in the old days
busy you know it’s back in the old days
busy you know it’s back in the old days when would everybody had a lot to do and
when would everybody had a lot to do and
when would everybody had a lot to do and and not that we don’t today but you know
and not that we don’t today but you know
and not that we don’t today but you know I was more immersed in it and I’m
I was more immersed in it and I’m
I was more immersed in it and I’m thinking okay whatever you know that’s
thinking okay whatever you know that’s
thinking okay whatever you know that’s that’s interesting you’re not gonna have
that’s interesting you’re not gonna have
that’s interesting you’re not gonna have a cutting board or you say yes I’m gonna
a cutting board or you say yes I’m gonna
a cutting board or you say yes I’m gonna be so prepared I’m gonna be so prepared
be so prepared I’m gonna be so prepared
be so prepared I’m gonna be so prepared I have so much confidence in my ability
I have so much confidence in my ability
I have so much confidence in my ability to have my me–some class done that I’m
to have my me–some class done that I’m
to have my me–some class done that I’m not gonna need a cutting board now every
not gonna need a cutting board now every
not gonna need a cutting board now every chef de Partie in every restaurant has a
chef de Partie in every restaurant has a
chef de Partie in every restaurant has a cutting board on their station
cutting board on their station
cutting board on their station some of them need a cutting board the
some of them need a cutting board the
some of them need a cutting board the butcher needs a cutting board to carve
butcher needs a cutting board to carve
butcher needs a cutting board to carve the steak
the steak
the steak Jonathan was doing fish everything’s in
Jonathan was doing fish everything’s in
Jonathan was doing fish everything’s in place everything’s ready to go I was
place everything’s ready to go I was
place everything’s ready to go I was just to do is cook and serve it I said
just to do is cook and serve it I said
just to do is cook and serve it I said okay that’s fine don’t have a cutting
okay that’s fine don’t have a cutting
okay that’s fine don’t have a cutting board at the end of the service flawless
board at the end of the service flawless
board at the end of the service flawless it’s become the new standard for that
it’s become the new standard for that
it’s become the new standard for that station because Jonathan bento had the
station because Jonathan bento had the
station because Jonathan bento had the confidence and courage to step outside
confidence and courage to step outside
confidence and courage to step outside of what was the norm in any restaurant
of what was the norm in any restaurant
of what was the norm in any restaurant and say I’m gonna do better I’m gonna
and say I’m gonna do better I’m gonna
and say I’m gonna do better I’m gonna create a new standard Wolfgang Puck what
create a new standard Wolfgang Puck what
create a new standard Wolfgang Puck what I really love about you is you’re still
I really love about you is you’re still
I really love about you is you’re still cooking every day you haven’t got too
cooking every day you haven’t got too
cooking every day you haven’t got too big for that why I think to make that’s
big for that why I think to make that’s
big for that why I think to make that’s the best part of my life you know what I
the best part of my life you know what I
the best part of my life you know what I cook for my family at home whenever we
cook for my family at home whenever we
cook for my family at home whenever we go home a few times my wife cooks she
go home a few times my wife cooks she
go home a few times my wife cooks she makes good lasagna and good pasta and
makes good lasagna and good pasta and
makes good lasagna and good pasta and good at yo piant food when she does that
good at yo piant food when she does that
good at yo piant food when she does that she’s really good she makes good at the
she’s really good she makes good at the
she’s really good she makes good at the opium coffee but we don’t live on that
opium coffee but we don’t live on that
opium coffee but we don’t live on that chest if not people feel really skinny
chest if not people feel really skinny
chest if not people feel really skinny so I think I love to cook at home I love
so I think I love to cook at home I love
so I think I love to cook at home I love to cook in a restaurant I still go to
to cook in a restaurant I still go to
to cook in a restaurant I still go to the farmers market I go to the chain of
the farmers market I go to the chain of
the farmers market I go to the chain of farm I go to the fish market I might
farm I go to the fish market I might
farm I go to the fish market I might rather do that than going to Neiman
rather do that than going to Neiman
rather do that than going to Neiman Marcus shopping and that’s your passion
Marcus shopping and that’s your passion
Marcus shopping and that’s your passion that’s why you’re so success I think so
that’s why you’re so success I think so
that’s why you’re so success I think so too I think and I was really wondering
too I think and I was really wondering
too I think and I was really wondering when I was younger if I could keep that
when I was younger if I could keep that
when I was younger if I could keep that passion to still loving what I do and do
passion to still loving what I do and do
passion to still loving what I do and do it actually you know not just talking
it actually you know not just talking
it actually you know not just talking about it and I think I’m so lucky that I
about it and I think I’m so lucky that I
about it and I think I’m so lucky that I still feel the same way about food about
still feel the same way about food about
still feel the same way about food about the restaurant about people in general
the restaurant about people in general
the restaurant about people in general as I did the when I started 35 years ago
as I did the when I started 35 years ago
as I did the when I started 35 years ago in the restaurant business
in the restaurant business
in the restaurant business raise your standard Apple at the cool
raise your standard Apple at the cool
raise your standard Apple at the cool core value is that we believe that
core value is that we believe that
core value is that we believe that people have passion can change the way
people have passion can change the way
people have passion can change the way people not one drop of myself work
people not one drop of myself work
people not one drop of myself work depends on your it’s supposed to mean
depends on your it’s supposed to mean
depends on your it’s supposed to mean I don’t ever give up I’d have to be dead
I don’t ever give up I’d have to be dead
I don’t ever give up I’d have to be dead or completely incapacitated hey believe
or completely incapacitated hey believe
or completely incapacitated hey believe nation if you want to see my all-time
nation if you want to see my all-time
nation if you want to see my all-time favorite top ten most of success I have
favorite top ten most of success I have
favorite top ten most of success I have a very special secret video for you
a very special secret video for you
a very special secret video for you these are the individual clips that I
these are the individual clips that I
these are the individual clips that I have personally learned the most from
have personally learned the most from
have personally learned the most from and applied to my life and my business
and applied to my life and my business
and applied to my life and my business check the link in description for
check the link in description for
check the link in description for details
”
Be First to Comment