In this episode with Chef Marc Jacksina, we discuss what attracted Chef Jacksina to this industry, why you need to “remember where the fence is”, why a clean workspace is more than just a clean workspace, paying attention to your numbers, how to go about making change, the value of incredible service, the customers need is acknowledgement, carving out your niche, how Chef Jacksina found his niche, how to know when you’ve found your niche, counting inventory, taking the thing you don’t know and doing it, what percentage you should take as a partner, why making money is the restaurant business is about volume, being properly capitalized, making the initial leap into ownership, not buying into your own success, how there is a time and place for play and it’s not at 5 pm on a Friday, why you need great PR and story, why getting respect from your peers is more important to getting respect from those who hand out rewards, and why the blame game never works.

Hailing from NY, where he got his start running neighborhood trattorias, multi-unit corporate restaurants, and a five-star Adirondack inn, Marc Jacksina relocated to Charlotte with his wife Lauren, and two sons, Lucas and Ian, in 2004. It was there, where he opened multiple Best New Restaurant award winners including Nan & Byron’s, Halcyon, and Lulu. Chef Jacksina is now Executive Chef at Earl’s Grocery, an urban provisions larder and cafe serving inspired street food, grab and go dinners, and some of the city’s tastiest fried chicken. In addition, Marc hosts the online video series, OrderFire where he interviews leading culinarians, mixologists, restaurateurs, purveyors, and farmers to paint them in a more multidimensional light.

Show notes…

Favorite Success Quote or Mantra.

“It is all about respect, listening and pushing forward.”

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Knowledge bombs

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

   • “Hangin’ his dick out there”.

2. What is your biggest weakness?

   • Being too nice.

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

   • Be patient.
   • Learn to speak “their language”.

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

   • Maintaining control over numerous projects.

5. Share one code of conduct or behavior you teach your team.

   • Respect.

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

   • Food Heroes: Sixteen Culinary Artisans Preserving Tradition

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

   • Revel.

8. 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 believe the hype. Stay grounded.

Contact Info

OrderFire.TV

Instagram @marcjacksina

Facebook.com/marc.jacksina

Following

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!

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Huge thanks to Marc Jacksina for joining me for another awesome episode. Until next time!

1. Customers who apply for a Kabbage line of credit using the link in this email and are approved will receive a $100 Tango e-gift card via email 3-4 weeks after qualifying. The Tango card can be redeemed for one gift card toward the customer’s choice of dozens of restaurants, retailers, spas or other experiences. Kabbage reserves the right to cancel the promotion at any time. This offer is single-use and non-transferrable. Valid in the US only.
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The post 388: Respect, listen, and push forward with Marc Jacksina appeared first on Restaurant Unstoppable.