336: The importance of time management with Rafe Gabel


In this episode, we discuss The power of journaling. The power of positivity. Setting the stage at your restaurant. The history of food. The importance of having goals. the importance of mentors. Living intentionally! The importance of time management. Time delegation. Time-blocking. The nitty-gritty of opening a restaurant. Making sure your restaurant concept is good for its geographical location. Making your brand known. getting your name out there with pre-opening marketing! Operating a business “lean.” Do the research to get the best prices and quality. Negotiating with vendors. Increase your bottom line without just increasing prices for guests. Budgeting your work employee Labor management. Track your data.

Rafe is an exceptional leader with more than 20 years in the restaurant business. With outstanding relationship building, training and presentation skills, Rafe is a results-orientated business professional with proven abilities in strategic planning, managing projects, improving the efficiency of operations and team building. With both Sommelier and Cicerone certifications, Rafe is a vital asset to the Puccini Group, where he serves as Vice President of Restaurant Operations.


Show notes…

Favorite Success Quote or Mantra.

Attitude is most important. A strong will and a strong positive attitude will achieve goals.


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Career Challenge or Failure

Managing a restaurant that failed. Also, learning the hard way how difficult it is to juggle multiple projects at one time. You need to be realistic in what you can achieve in a given amount of time. Time management is key.

Knowledge bombs

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

    I’m relentless.

  2. What is your biggest weakness?

    Hyper critical of myself and others.

  3. What is one piece of advice you have for leading others?

    It’s not a one-size-fits-all. You have to be flexible. Get to know someone before you expect to manage them effectively.

  4. What’s one question you ask or thing you look for during an interview?

    I ask what someone wants to do with his/her life.

  5. What’s a current challenge? How are you dealing with it?

    Having to compromise when changing your concept. Be inclusiveness. Make people who work with you feel invested.

  6. What’s one book we must read to become a better person or restaurant owner?

    Zen and the Art Of Motorcycle Maintenance: An Inquiry Into Values by Robert M. Pirsig

  7. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    1. AVERO Data Extraction 
    2. Ctuit
  8. 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?

    To get an MBA.

  9. What is one question you think should be added to this interview?

    Would you have taken a different path looking back? I would have gone to Europe and studied wine.

Contact Info

Puccini Group website


Thanks for Listening!

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Huge thanks to Rafe Gabel for joining me for another awesome episode. Until next time!