Chef Brooks Tanner Studied at Cornell University. Brooks is known for his underlining team building abilities and fiscal awareness. His passion is building concrete infrastructures to support high-quality services and educate those on how to waste less, be sustainable and eat well while financially building for their future. Today Chef Tanners serves as Executive Chef at Rockhill located in Cherry Hill, NJ.
In this episode we will discuss: You have to expect the unexpected in the kitchen. Going from the dishwasher to the manager/owner. The value of mentors. You need to just “jump in” to learn the most. You need to create the change you want to see. If you don’t fail you’re not growing. Create a strong support group around you and what you do. Tanner can’t stress the importance of forming lasting social relationships with people in your industry. BIG emphasis on CULTURE. Foster the good in your staff and they will become amazing workings and great people. Get comfortable being uncomfortable.
Show notes…
Favorite Success Quote or Mantra.
Build relationships. Network, team-building; it’s very important.
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Knowledge bombs
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Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
Transparency and work ethic.
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What is your biggest weakness?
“Listening. I think I’m a good listener but want to become better.”
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What is one piece of advice you have for leading others?
Get involved and be flexible.
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What’s one question you ask or thing you look for during an interview?
Flexibility. Want to make sure the person aligns with our culture. Have a stellar attitude.
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What’s a current challenge? How are you dealing with it?
Staffing.
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What’s one thing (besides food) your restaurant does well and separates you from other restaurants?
“Community. We often put profits aside to help the community and other local businesses.”
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What’s one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COMThe Checklist Manifesto: How To Get Things Right by Atul Guwanda
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What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?
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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?
Don’t be afraid to start your own business.
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What is one question you think should be added to this interview?
What drives you? What is your life goal? “I do it because I’m an entrepreneur and I like having a great support group around me.”
Contact Info
Restaurant Website: eatrockhill.com
Facebook /eatrockhill
Twitter @EatRockhill
Thanks for Listening!
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Huge thanks to Chef Brooks Tanner for joining me for another awesome episode. Until next time!
The post 360: Build cultures not concepts with Brooks Tanner appeared first on Restaurant Unstoppable.