Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Introduction
00:00 • 3min
How Did You Find Your Entrance Into the Restaurant Business?
03:11 • 4min
The Culinary Institute of America
06:49 • 2min
You Don't Hire Great People, You Hire People and Allow Them to Become Great
08:26 • 2min
The Customer Comes Second
10:31 • 2min
Do You Have People to Take Advantage of You?
12:36 • 3min
How Do You Spot Talents When You're Looking to Bring on a Manager?
15:20 • 2min
Can You Make Chocolate Milk for Me?
17:23 • 2min
Chocolate Milk Shake - The Icon of Hospitality
18:56 • 2min
The Customer Experience Is the Backbone of What We Do
20:48 • 2min
Restaurants Are Notorious for a High Failure Rate
22:37 • 3min
The Most Challengesome Thing About Restaurants?
25:31 • 2min
Is Service More Important Than Food?
27:54 • 2min
The Intangibles of Restaurant Soundproofing
29:37 • 2min
A Galaxy Dumpling House, a New Location in Xinjiang
31:55 • 4min
How to Get Into the Fast Casual Business?
35:49 • 2min
Is There Any Upstar Scale Casual Restaurants?
37:58 • 2min
Should We Have Tipped Servers?
39:41 • 2min
Are You in the Midwest?
41:47 • 2min
Restaurant Branding - Ocean Prime?
43:29 • 3min
The Anguus Barn in North Carolina
46:15 • 2min
The Most Important Thing People Don't Know About Me
48:19 • 2min
The Customer Comes Second From Hal Rosenbleth
50:29 • 2min
What Kind of Advice Would You Give to a Young Millennial or a College Graduate?
52:06 • 2min
How to Develop a Successful Restaurant Brand
54:06 • 2min