406: Embracing your mission with Ouita Michel

In this episode with Ouita Michel, we discuss how she got into the industry, cooking for people you know and love, the meaning of hospitality, manifesting destiny by letting your intentions be known, visioning your goals, creating a solid business plan, knowing your numbers, being financially stable, the impact of a great mission statement, not being so blinded by the numbers that you lose sight of the mission, living your mission every day, when it’s time to call it quits on a concept that’s not working, implementing systems, creating opportunity for your team, and openbook management.

Growing up in Kentucky, Chef Ouita Michel is a graduate of the Culinary Institute of America. Wanting to cook food for those she knew and loved, combined with a desire to be more accessible, Ouita returned to Kentucky where she would start her career as a chef & restaurateur. Today, Ouita, alongside her husband, Chris, is the Chef-Owner of 7 restaurants located in and around Lexington, KY.

 

Show notes…

Favorite Success Quote or Mantra.

“This too shall pass.”

“I’m safe, I love myself and I trust the process of life.”

“Attitude is altitude.”

Today’s Sponsor

Kabbage

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Knowledge bombs

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

    • Using a list.
  2. What is your biggest weakness?

    • Not listening.
  3. What’s one question you ask or thing you look for during an interview?

    • Ask, “have you ever closed a restaurant before.”
    • Look for heart.
  4. What’s a current challenge? How are you dealing with it?

    • Making a restaurant interesting and compelling inside a development situation.
  5. Share one code of conduct or behavior you teach your team.

    • Cultivating care and concern for one other.
  6. What one uncommon standard of service you teach your staff.

    • Use silverware plates.
  7. Share an online resource or tool.

    1. Slack
    2. Hotschedule
  8. What’s one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table: The Transforming Power of Hospitality in Business
  9. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

  10. If you got the news that you’d be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Have the courage to change the things you can and the wisdom to know the difference.
    2. Love your fellow man
    3. Love God.

Contact Info

OuitaMichel.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Ouita Michel for joining me for another awesome episode. Until next time!

 

1. Customers who apply for a Kabbage line of credit using the link in this email and are approved will receive a $100 Tango e-gift card via email 3-4 weeks after qualifying. The Tango card can be redeemed for one gift card toward the customer’s choice of dozens of restaurants, retailers, spas or other experiences. Kabbage reserves the right to cancel the promotion at any time. This offer is single-use and non-transferrable. Valid in the US only.
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