447: It doesn't pay to be a shithead with Elizabeth Wiley
Restaurant Unstoppable with Eric Cacciatore · Eric Cacciatore
March 5, 20181h 19mExplicit
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Show Notes
In this episode with Chef Elizabeth Wiley, we discuss:
- Being mindful about how you make people feel.
- How hollering and being an shithead doesn't serve you or your team.
- How being more organized makes working more fun.
- Incorporating a debriefing.
- The importance of knowing yourself.
- Learning and leveraging a unique skill as point of entry into the industry.
- Being positive to attract onto yourself incredible people.
- "Three" being the magic number when it comes to partnerships.
- Getting front of house and back of house experience to improve your odds of success.
- Paying for a consultant when opening your first restaurant.
- Being detailed and realistic about your expenses with a cost analysis.
- Establishing a personal connection with your guest.
- Being super frugal and letting your cash determine your growth.
- Using partners to pump energy and new ideas into your business.
Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.