Gabriela Vilar is the Chef Owner of Quintana Restaurant, located in Curitiba, Brazil. Vilar has found a way to create a business around her passion of respecting the environment, art, culture, tradition, and food. She isn’t only surviving, she’s thriving going into her 9th year of business.
In this episode we will discuss: If you want to see a change you need to enact change yourself. Finding your lane in the industry and sticking to it. The importance of serving others. Art, culture, traditions, food. The road that leads you to hospitality. Exhaustion in the restaurant industry. Seeing failures and successes that you learn from. The importance of educating your guests.
Favorite Success Quote or Mantra.
You don’t need to go after the butterflies. Cultivate your garden so that the butterflies come to you.
Get a copy of the industries #1 selling marketing & promotional book Bar & Restaurant Success. This book reveals step by step marketing plans that will give you a competitive edge over your competition.
Makes replacing menus daily and weekly a thing of the past. This paper is water and rip proof! This stuff is so tough and trusted its what the U.S. Military uses to print their maps and navigational charts on. Your menu is your most valuable marketing tool. Success is in the details. What are the details of your menu saying about you?
Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
Yoga. It gives you energy!
What is your biggest weakness?
Clarity. Organization. Discipline.
What is one piece of advice you have for leading others?
Bring others with you through your actions.
What’s one question you ask or thing you look for during an interview?
What is your weakest characteristic.
What’s a current challenge? How are you dealing with it?
Motivating my replacement when I’m not in the kitchen.
What’s one thing (besides food) your restaurant does well and separates you from other restaurants?
We work with art. W have monthly cultural events in the restaurant.
What’s one book we must read to become a better person or restaurant owner?
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What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?
A system that pumps rainwater into the air conditioner.
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?
Accept the consequences of your choices.
What is one question you think should be added to this interview?
It’s better to be small with high quality.
Thanks for Listening!
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Huge thanks to Gabriela Vilar for joining me for another awesome episode. Until next time!