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.
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.
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.
What is your biggest weakness?
- Being passive aggressive.
- Avoiding conflict.
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.
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.
What’s a current challenge? How are you dealing with it?
- Don’t wait until you need people to start the hiring process. Always be hiring. Be proactive.
What’s one thing (besides food) your restaurant does well that separates you from other restaurants?
- Having the neighborly, community bar vibe.
What’s one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM
Whats one piece of technology you’ve adopted in your restaurant and how has it influence operations?
- Google Docs
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?
- 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
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 Brendan Vesey for joining me for another awesome episode. Until next time!