In this episode with Carey Bringle, we discuss:
- What BBQ means to Carey; fellowship.
- Transparency with why and how you do things and not letting the critics get to you.
- Mentoring someone to the point where they can go out and start their own thing and helping them when the time comes.
- Starting your restaurant as a side hustle or hobby, and slowing scaling into full time.
- Being patient for the right location.
- Finding partners/investors who believe in you and give you free range.
- Learning from your failures.
- The risk of not having a back up plan.
- Developing your personal brand.
- Networking and strategically aligning your personal brand with other brands that are doing well.
- Going to other successful restaurateurs for advice when starting your restaurant.
- Taking the time to figure out the numbers before you open.
- Sharing your knowledge with those looking to open a restaurant.
- Making your guest feel like they are a part of the family.
- When starting a restaurant spending every day doing every job, slowly creating trust, and systems to empower your team. Then slowly remove yourself from the day to day.
A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for ‘BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ’er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner.
Show notes…
Favorite Success Quote or Mantra.
“Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use it.”
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Knowledge bombs
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Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- Being true to himself.
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What is your biggest weakness?
- Loud mouth.
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What’s one question you ask or thing you look for during an interview?
- Look for fun people.
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What’s a current challenge? How are you dealing with it?
- Focusing on the most important things, and not spreading himself too thin.
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Share one code of conduct or behavior you teach your team.
- Treat everyone like family.
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What is one uncommon standard of service you teach your staff?
- Share the tips with everyone.
- Thats not my job doesn’t exist.
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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.COM -
Share an online resource or tool.
- Drudge Report
- Nashville Business Journal
- Nashville City Paper
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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?
- Cant never could.
- Be honest and true to yourself.
- Work your ass off.
Contact Info
Thanks for Listening!
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Huge thanks to Carey Bringle for joining me for another awesome episode. Until next time!
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