Xavier (“X”) Mariezcurrena, aka Mr. FOH hospitality, and Chef Tony Aiazzi are restaurant dudes and longtime compatriots. Together they have over 32 years experience in hospitality and have worked under names such as Bobby Flay and Charlie Palmer. Today they serve as Co-Founders of ChouxBox, the industry’s first web-based “point of purchase” service that helps everyone organize their paperwork, understand purchases, and save time.

In this episode we will discuss: Helping people. Partnerships. Don’t try to do too much too fast. Blame yourself if your staff can’t succeed. You need to able to see yourself married to your potential partners. The restaurant industry as less effort and more reward. Work-life balance. The importance of time management.

Show notes…

Favorite Success Quote or Mantra.

“Make it nice or make it twice.” Be thorough and get it right the first time.

Today’s Sponsor

FreeBRSBook.com

Get a copy of the industries #1 selling marketing & promotional book Bar & Restaurant Success. This book reveals step by step marketing plans that will give you a competitive edge over your competition.

TerraSlatePaper makes replacing menus daily and weekly a thing of the past. This paper is water and rip proof!  This stuff is so tough and trusted its what the U.S. Military uses to print their maps and navigational charts on. Your menu is your most valuable marketing tool. Success is in the details. What are the details of your menu saying about you?

Knowledge bombs

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

   1. Tony – Focus
   2. Xavier – Day dreaming, creative thinking, Charizo

2. What is your biggest weakness?

   1. Tony – Patience
   2. Xavier – Time management

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

   1. Lead by example
   2. Empathy – Learning how to understand others

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

   1. Prioritizing expenses
   2. Living up to expectations of guests

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

   The Last Night at the Lobster by Stewart O’Nan

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

   Chouxbox.com

7. 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?

   1. Be more open-minded to technology
   2. Get a lawyer, architect

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

   What’s for lunch? What was your favorite restaurant job and why? An hourly gig involving taking about wine and serving wine. Working as a chef on a cruise ship.

Contact Info

Chouxbox.com

Tony@chouxbox.com

X@chouxbox.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Xavier Mariezcurrena and Tony Aiazzi for joining me for another awesome episode. Until next time!

The post 363: Blaming yourself with Xavier Mariezcurrena and Tony Aiazzi appeared first on Restaurant Unstoppable.