In this Episode we discuss: how to shave hours of work out of your week with Blue Cart; how you shouldn’t be ashamed if you leave, then return to the restaurant industry; why providing a place for others to connect is so important; the significance of finding investors who invest more than just money; how to leverage the passions of your employees to benefit your restaurant.
Elizabeth Parker got her start in the restaurant industry during high school and college, but she fell in love with the industry during her time at Ripple. She went on to master her front of house skills at Roses Luxury. Today Parker is serving as Front of House Manger at Crane and Turtle in Washington DC, where she oversees the restaurant’s wine and beverage program as well as its social media.
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Success or Leadership Quote/Mantra
“Make every day special.”
What is your “why”?
- Delivering happiness and getting paid with hugs.
- The ability to work with passionate, tight-knit people who are constantly looking to better themselves every day.
- Southern hospitality. Always looking to be friendly and spread warmth.
- The desire to provide the opportunity for connectivity in her community.
- Killer work ethic.
Industry Challenge or Failure
- Elizabeth left the hospitality industry to pursue photography, which is what she went to school for. During her exit from the industry, she was very public about being done.
- Turns out photography wasn’t right for her, because of the long hours alone and the lack of connectivity with others. She came crawling back to the hospitality industry.
- At first, it felt like a failure, but now she knows this is where she belongs.
- Find your champions and cheerleaders. Those who won’t just invest their money, but their time and love into you.
- Be sincere about what you’re doing and don’t do it unless you believe fully in what you’re doing. If you don’t believe in you, no one else will.
- Be patient. Don’t hire “just fine”, to fill gaps. You’ll lower the standard.
- Be honest and forthcoming when you interview. You don’t want to trick people into working for you. You want them to be the right fit.
- Find ways to tap into who they are and what they love.
- Leverage their passions and what they love to lift your restaurant to the next level.
- There are more and more high-quality restaurants opening all over the place, but the amount of passionate, qualified, and talented people remain the same; the talent pool is getting stretched too thin.
- To be competitive for the talent you need to stay fresh and relevant and have a cause worth working for.
- Strategically partner with new kids on the block to stay fresh.
Chefs Table Netflix Series- Chef’s Table is an American documentary series released on Netflix. Each episode of the series profiles a single world-renowned chef.
- The breadcrumb-restaurant point of sale built by restaurant people. Flexible pricing options. Breadcrumbs intuitive features and rich reports save time on training and provide valuable insights. Robert menu features. No internet? No problem! Real-time mobile access for iPhone.
- BlueCart (formally improvonia)-Place all of your orders to all of your suppliers in one click. Save hours each week by connecting with all your suppliers in one free app. Order everything from alcohol to produce to fish to napkins — anytime, anyplace, in just one click.
Best Business Advice
- Listen more, and find out the why of things.
Questions I should have asked?
- Q: What’s your career goal?
- A: To open her own place.
Thanks for Listening!
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Huge thanks to Elizabeth Parker for joining me for another awesome episode. Until next time!