Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.

Show notes…

In this episode with Mitchell Beerens, we discuss:

• Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs.
• How the quality of the food you makes is all based off the quality of ingredients you use.
• Being more then just a boss; be a teacher and mentor.
• Taking the surplus and paying it forward to your guest.
• Going beyond nourishing the body to nourishing the soul.
• Not losing all hope when your first restaurant isn’t exactly how you pictured it would turn out.
• Not mistaking small failures for total failures.
• Knowing you’re only as good as your employees.
• Tracking your costs of good sold.
• Having an “anything is possible” attitude.
• The power of being friends with your business partners.
• Identifying “lanes” with your partners.
• Conflict mediation in your partnership agreement.
• If you want to be happy, don’t chase money; chase autonomy.
• Telling people what you want and putting your intentions out into the universe.

Resources Mentioned

Today’s Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internallybefore they spiral into larger, costly, or public problems.

Knowledge bombs

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

   • Passion.

2. What is your biggest weakness?

   • Being able to read when people aren’t totally happy.

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

   • Are they willing to do anything?

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

   • Improving communication.

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

   • Be nice.

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

   • Be nice.

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

   • Setting the Table: The Transforming Power of Hospitality in Business 

8. Share an online resource or tool.

   • Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.

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

   1. ChefTech
   2. Focus POS

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. Be nice.
    2. Surround yourself with quality people.
    3. If you didn’t like me, I don’t give a fuck.

Contact Info

@mceatsalot81

@lampo_pizza

@prime109

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 Mitchell Beerens for joining me for another awesome episode. Until next time!

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The post 498: Taking Less to Have More with Mitchell Beerens appeared first on Restaurant Unstoppable.