281: How to Inspire Greatness with Jerrett Young

 jerrettyoung

Committing his professional life to the hospitality industry, Jerrett Young had a 15-year tenure with top Canadian restaurant organization Oliver & Bonacini. As Vice President of Operations, he was responsible for the Toronto restaurant portfolio which included 7 unique restaurants, totaling sales of approximately 45 million in revenue.

With an MBA in Hospitality Management specializing in organizational behavior, he helped the O&B team navigate successfully through a period of intense growth, innovation, and new partnerships.

Currently, he is now Co-founder and owner of two companies: Blue Print Hospitality and Pineapple.

Show notes…

Today’s Sponsor

Hospitality Tips From the World's Best (1)

Favorite Success Quote or Mantra.

“Striving for excellence for excellence sake.”

Knowledge bombs

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

    Grit. Having the attention and the focus to work on issues, solve problems, find a solution- that’s grit.

  2. What is your biggest weakness?

    I’m incredibly introverted, and I don’t do a good enough job with networking and putting myself out there.

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

    Being a leader has nothing to do with you. It has to do with everybody else.

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

    Out of food, price, and atmosphere- rate your most important from highest to lowest.

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

    The labor pool is tough right now. Looking at how we have built the business model- does it makes sense? Creating changes that make us competitive.

  6. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    The emotional service- being able to create a valuable experience for both employees and guests.

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

    Four Seasons: The Story of a Business Philosophy and Never Eat Alone

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

    Bookenda

  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?

    Enjoying the journey, and moving forward to strive for excellence, not perfection. Being a better version of yourself today than yesterday.

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

    It’s important to ask questions about the industry as a whole when you open a new restaurant.

Contact Info

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Thanks for Listening!

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Huge thanks to Jerrett Young for joining me for another awesome episode. Until next time!

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