307: 3 crucial mistakes to avoid in your restaurant with Chef Marcus Guiliano

 

In this episode we discuss how & why to approach mentors, living intentionally, being selfless by purchasing from local and independent suppliers, making your restaurant an extension of your personal brand and believes, how to gather data and emails, training your staff, and delegating.

Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and troubleshooting for other restaurants. Chef Marcus has launched activist/watchdog-oriented sites including NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. You also need to check out 50mistakes.com, where Chef Marcus shares 50 common mistakes restaurant owners make. 

 

Show notes…

Favorite Success Quote or Mantra.

“Whether you think you can or you can’t, You’re probably right.”

-Henry Ford

Resources Mentioned

 

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Typsy

Hospitality courses from the world’s best. Find short courses. Skill up. Become an expert.

 

RestaurantOwner.com

Over 45,000 independent operators since 1998 have joined RestaurantOwner.com to improve their business skills, leadership capabilities and implement effective systems in their restaurant.

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    • Pay attention to the details.
  2. What is your biggest weakness?

    • Great at starting projects. Not a great finishing projects
  3. What is one piece of advice you have for leading others?

    • Lead by example.
    • Listening.
    • Always push for constant improvement.
  4. What’s one question you ask or thing you look for during an interview?

    • Peel back the layers and look for detail in the applicant’s knowledge.
    • Make sure you know what they’re looking to get paid. If they want more than you are willing to offer. work out a plan and hold them accountable.
  5. What’s a current challenge? How are you dealing with it?

    • Driving traffic to restaurants in the slow season.
    • Don’t forget that you are a marketer when you own a restaurant. During the slow season, use that time to sharpen your marketing skills.
  6. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    • Goes the extra mile to educate his guest through a touring service his restaurant offers.
  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. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    • phone
      • Transferring calls to phone. Verizon. *72 to forward *73 to un-forward.
  9. With all the knowledge you have now if you could go back in time and give your past self one piece of business advice, What would it be and why?

    • Start with more money.

Contact Info

FoodFraudTV.com

50mistakes.com

ChefonaMission.com

Aroma Thyme Bistro

YouTube

Thanks for Listening!

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Huge thanks to Marcus Guiliano for joining me for another awesome episode. Until next time!