202: Chef Richard Allaire | Success Takes Patience- Take Your Time- Get Experience- Do It Right

6a01127902a4d828a401b7c7c0980d970b-piIn this episode we discuss: the importance of being patient; the impact of pursuing excellence in everything you do; to get excellence from your staff you need to first display excellence; staying focused; setting reasonable goals and modest expectation when opening a restaurant; constantly pursuing more efficient ways to do things; tools that can maximize your profit and efficiency in your kitchen; and why we should strive to be less wasteful.

A Rhode Island native and graduate of the school of hard knocks,  Chef Allaire was previously the executive chef at  L’epicurio, Tuckers Bistro, and has done some culinary consulting on the side. Today, Chef Alliere is The co-Owner and Founder of Providence Coal Fired Pizza and just recently opened his second restaurant Metacom Kitchen  which is his first independent concept restaurant, located in Warren, Rhode Island.Chef Allaire also finds time to give back to the community, mentoring many young cooks who have gone on to cook at some of the most notable establishments in the United States.  He was active in The March of Dimes Signature Chef event, has participated numerous times in Taste of Newport and has cooked at several events at the prestigious James Beard House to benefit the Scholarship Fund.

Show notes…

Today’s Sponsor


Favorite Success Quote or Mantra

Be patient and you’ll persevere

Whats Your Purpose, or Your “WHY”?

  • Pursuit of excellence

Your “It” Factors

  • Patience.
  • Pursuit of excellence.
  • Focused.
  • Noticing things as they happen.
  • Having attention to detail.

Career Challenge or Failure

  • Trying to juggle too many things at once.
  • The banks decided to pull out on funding his new restaurant, because they felt chef was spread too thin.
  • Get focused and have things under control before trying to expand.

Knowledge bombs

1. What advice do you have for funding a restaurant?

  • Set reasonable goals and have modest expectations.
  • “You can do more with less.”

2. Success is so dependent on your people. Whats your advice on hiring, managing and retaining people.

  • Trust first impressions and gut feelings.
  • Do a stage before having someone work for you.
  • Let people’s actions do their speaking.
  • Be what you want your employees to be. Your employees are always looking to you to set the standard. Be a shining example of excellence.

3. What are some current challenges or industry challenges you see coming

  • A never ending challenges is the constant pursuit of increasing proficiency.

4. How do you balance work and life?

  • Whether its taking a couple days off or shutting down the restaurant for a week or two during the slow season, you need to make time for yourself.

5. Recommended book?

My recommendations:

The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It

Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time

The 4-Hour Workweek: Escape 9-5, Live Anywhere, and Join the New Rich

Chef Allaire’s recommendations:

Modernist Cuisine: The Art and Science of Cooking
On Food and Cooking: The Science and Lore of the Kitchen

CLICK  HERE to get a FREE audio version of this Book

6. Recommended tool or technology?

logo-2Winston Control Vapor Ovens (c-vaps)– Become a more efficient, get amazing yield, more return on investment, and more profit in your restaurant with control vapor ovens.


7. With all the knowledge you now have, if you could go back in time and the past version of yourself one piece of business advice, what would it be and why?

  • Be pragmatic and understand your guest.
  • You need to cook for your guest.

8. What is one question you think should be added to this interview?

Q: What have you seen in your career that you wouldnt want to repeat?

A: Less waste.

Contact Info


Thanks for Listening!

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Huge thanks to Chef Richard Allaire for joining me for another awesome episode. Until next time!