This is the second part of a two-part series! In part two, Chef Scott Crawford and I discuss why shutting the door on opportunity is sometimes the best way to open doors to more opportunities, building a reputation by doing the right things for the right reasons, why you need to pay it forward once you’ve “figured it out”, Keeping it simple, not spending too much money, investing in your people, how to handle the negative energy of a nasty critic, what happens when you have your team’s back, why chef has a chiropractor and masseuse come in for his staff once a month
Originally from PA, Chef Scott Crawford got his start in the industry as a server and bartender and would accidentally work his way into the kitchen. He built his career working in some of the finest luxury hotels around the nation earning 5 James Beard Semi-finalist awards in the process. In 2016 Chef Crawford open his first restaurant Crawford and Son located in Raleigh, NC.
Favorite Success Quote or Mantra.
“No excuses. Only Results.”
The 3 things NOT to do:
- Overcomplicated your concept/not focus on your strengths.
- Keep it simple.
- Do what you do best
- Spend too much money
- It’s too easy to get carried away. Don’t.
- Start where you can. Don’t exceed your means.
- Buy used.
- Not invest in your people.
- Pay as much as you can.
- Empower them.
- Consider their physical and medical health.
An invoice payment automation platform that caters to the food industry. Sourcery saves businesses time and money with paperless invoice management, simple payments, and analytical solutions. Spend that new found time doing what matters, taking care of your employees and guests.
Thanks for Listening!
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Huge thanks to Chef Scott Crawford for joining me for another awesome episode. Until next time!