In this episode with Ian Redshaw, we discuss:

• How being a star in this industry is about who you are, not just what you do.
• Why the “corporate scene” didn’t jive with Redshaw.
• How fish rots from the head, so check your ego and attitude.
• How lies and cutting corners won’t take you far.
• The weight your reputation has in this industry.
• Letting your weakness become strengths for others.
• Knowing your demographic.
• Being mindful and intentional about who you’re creating opportunities for.
• When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture).
• Managing egos when there are multiple owners.
• The importance of good communication with multiples owners.
• Not getting into this industry for the money.
• Growing your business for the pure purpose of creating opportunities for you community.
• Not being a afraid to get down and dirty in jobs that are “below you”.

Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.

Show notes…

Favorite Success Quote or Mantra.

“You get to determine what type of fish you’re going to be and what type of pond you’re going to be in.”

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Knowledge bombs

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

   • His “Have to” attitude .

2. What is your biggest weakness?

   • That he’ll always “has to”.

3. What’s one question you ask or thing you look for during an interview?

   • Ask, “Is there anything you’re not willing to.”

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

   • Inventory control.
   • Staff management.

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

   • Grace in hospitality.
   • Take the time to educate.

6. What is one uncommon standard of service you teach your staff?

   • If you see someone that needs help, and you have nothing to do, help them.

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

   • A Lapsed Anarchist’s Approach to Building a Great Business (Zingerman’s Guide to Good Leading) 

8. Share an online resource or tool.

   • ChefSteps.com

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

   1. Sourcery
   2. PepperPlate.com

10. 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?

    1. your tenant of your future
    2. Show people hospitality
    3. do onto others as you want done onto yourself.

Contact Info

FAcebook

@Prime109

@lampopizzarai

Instagram

@Prime109cville

@lampo_pizza

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 Ian Redshaw for joining me for another awesome episode. Until next time!

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