286: Take your time, develop yourself, and take the right opportunity with Brendan Vesey


In this episode we talk about: Cooking without the ego and giving the guest what they want, the power of goal setting, the importance of consistency, being great instead of big, and taking the time to develop yourself and find the right opportunity.

Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef.

In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH. When he’s not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative.

Show notes…

Today’s Sponsor

2016-11-21-2Hospitality Tips From the World's Best (1)

Favorite Success Quote or Mantra.

“Make the right thing easy.”

Career Challenge or Failure

  •  As a result of being understaffed overworked, and unorganized, Chef Vesey accidently put a red wine vinegar on a dessert.

Knowledge bombs

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

    • Being intentional with decisions.
    • His willingness to stick with the outcome of his decision.
  2. What is your biggest weakness?

    • Being passive aggressive.
    • Avoiding conflict.
  3. What is one piece of advice you have for leading others?

    • Knowing your employee’s ability and holding them to individual standards.
    • Know how to communicate.
  4. What’s one question you ask or thing you look for during an interview? 

    • Make sure they fit into your culture. Look for things like; mannerisms and humor.
    • Be honest and transparent about what the job is going to entail.
  5. What’s a current challenge? How are you dealing with it?

    • Staffing.
    • Don’t wait until you need people to start the hiring process. Always be hiring. Be proactive.
  6. What’s one thing (besides food) your restaurant does well that separates you from other restaurants?

    1. Having the neighborly, community bar vibe.
  7. What’s one book we must read to become a better person or restaurant owner?

    1. A Lapsed Anarchist’s Approach to Building a Great Business
    2. A Lapsed anarchist Approach to being a better Leader
    3. A Lapsed Anarchist’s Approach to Managing ourselves 
    4. Zingerman’s Guide to Giving Great Service
    5. Cooking by Hand
  8.  Whats one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    • Google Docs
  9. 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?

    1. Slow Down. There is always going to be an opportunity. Don’t rush into anything. Take time to find an opportunity that is right for you

Contact Info


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Huge thanks to Brendan Vesey for joining me for another awesome episode. Until next time!