In this episode we discuss why you need to tackle your passion full on once you discover it, incorporating learning and sharing knowledge into your culture, how to exceed expectation, why the experience is more important that the food or drink, and when you boil it down its really just about making people happy.
Initially treating the restaurant industry as means to financially sustain plenty of other creative endeavors, Bobby Burns is now 24 years in. What got him hooked is the raw transparency and intimacy between the bartender-guest interaction. Bobby has had experience in all genres of the industry from corporate restaurants and fine dining venues to nightclubs and dives. Today he is the General Manager of Forest Hills Station House, in Forest Hills, New York.
Favorite Success Quote or Mantra.
“You are what you have done. What you will be is what you do right now.”
“Train people well enough so that they can leave. Treat them well enough so they won’t want to.”
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Career Challenge or Failure
Not appreciating and caring enough for his staff when just getting started. Lesson learned: YOUR TEAM IS EVERYTHING.
Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- The awareness that “You are what you have done, and you will be what you do right now.”
- The ability to, “Just do it.”
- The ability to teach and care for people.
What is your biggest weakness?
What is one piece of advice you have for leading others?
- Keep and open mind, and listen to people.
- Always be inspiring and learning
What’s one question you ask or thing you look for during an interview?
- Ask, “When was the last time you did something wrong.”
What’s a current challenge? How are you dealing with it?
- Having fun behind the bar, and transferring that fun to the guest.
What’s one thing (besides food) your restaurant does well and separates you from other restaurants?
- Hiring incredible people.
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?
- Cell phone
- Audio Books/podcast
- Cell phone
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?
- If you love doing it, dive into it.
Thanks for Listening!
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Huge thanks to Bobby Burns for joining me for another awesome episode. Until next time!