In this episode, we discuss the value of getting work experience before attending hospitality or culinary school, getting experience working for others before opening your own restaurant, the definition of service, how to motivate your staff, overcoming the fear of failure, showing your staff you care with family meal, training your staff to the change you want to see in the industry, developing your brand and concept, and how dedication to success can be both a strength and weakness.
Originating from upstate New York, since the age of six, Chef Christopher Bates knew he wanted a career the Hospitality Industry. He would go onto attend Cornell University School of Hotel Administration in NY. Today Chef Bates is the Co- of FLX Hospitality Family which includes of FLX Table and FLX Wienery, and Element Winery, all three located in upstate NY.
Favorite Success Quote or Mantra
A simple restaurant platform, only for restaurants, that connects the POS system to online ordering, gift cards, loyalty, labor, sales reporting, kitchen grade Elo hardware & handheld tablets to empower waitstaff.
Toast customers have experienced a 20% increase in revenue via improved throughput, 3x increase in tips from digital signatures, and 50% increase in online ordering after switching to the Toast platform
Founded by a former multi-unit franchisee to meet the needs of business owners and managers to hire the best employees.
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Career Challenge or Failure
Chef Chris Bates doesn’t believe in failure.
Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- His dedication to succeeding.
What is your biggest weakness?
- His dedication to succeeding.
What is one piece of advice you have for leading others?
- Train your people to be the change you want to see in the world.
- The quality of your family meal is a reflection of how much you care for your team.
What’s a current challenge? How are you dealing with it?
- Continuing to grow the company.
What’s one thing (besides food) your restaurant does well and separates you from other restaurants?
- Being able to provide value.
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?
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?
- Take your time and learn.
Thanks for Listening!
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Huge thanks to Chef Christopher Bates for joining me for another awesome episode. Until next time!