In this episode with Chef Jeff Newman, we discuss:
- How success comes from the work you do after you’ve done all your work for the day.
- Whether busy or slow there is always one speed you move in a kitchen.
- Taking the time to mold the next generation of professionals.
- continually questioning what you’re doing.
- Organization and list making.
- Taking the guest prospective to be proactive.
- The tiny details that make a big difference.
- Getting out of your education what you put into it.
- How to manage people.
- Being true to yourself.
- Getting over the fear of just starting.
- Continuous improvements.
- Taking care of your employees.
- Having more money than you think you need.
Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They’ve been selling out of brisket daily since.
Show notes…
Favorite Success Quote or Mantra.
“Perseverance and success is based off all the work you do after all the work you’ve done all day.”
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Knowledge bombs
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Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- Positivity.
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What is your biggest weakness?
- Being a dreamer.
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What’s one question you ask or thing you look for during an interview?
- Hire people who engage you during the interview.
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What’s a current challenge? How are you dealing with it?
- Not being able to meet the meat demand.
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Share one code of conduct or behavior you teach your team.
- Honesty
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What is one uncommon standard of service you teach your staff?
- Know your guest’s name and whats going on in their live.
- it has to be genuine.
- Know your guest’s name and whats going on in their live.
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What’s one book we must read to become a better person or restaurant owner?
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Share an online resource or tool.
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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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If you got the news that you’d be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Authenticity.
- Acceptance. Be open minded.
- Eat good food.
Contact Info
Thanks for Listening!
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Huge thanks to Jeff Newman for joining me for another awesome episode. Until next time!
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The post 454: An industry about authenticity & honesty with Jeff Newman appeared first on Restaurant Unstoppable.