With a degree in hospitality management from, Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In 2016, together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry.Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder & CEO of Worksmith, a co-working space for the food and beverage industry.
Show notes…
Favorite Success Quote or Mantra.
“Work harder than you think you did yesterday.”
In this episode, we discuss:
- Bascetta’s beginning in the restaurant industry.
- Taking time before committing to college to figure yourself out.
- How important processes is.
- How it is possible to rely too much on process.
- Being away of how you make your guest feel.
- Not being too pretentious with your guests.
- Creating opportunities by taking initiative and improving things that need it.
- Requiring team members to share knowledge and information about themselves during the pre-meal briefing.
- Giving your team members room for “DYI” and encouraging them to contribute.
- How to turn down a team members idea without completely discouraging them.
- Moving on once you’ve hit a ceiling where you are.
- How investing in a project manager when opening a restaurant will help you save in the long run.
- How partnerships allow for better quality of life and for you to focus on other side projects.
Today’s Sponsor
- Habit, trait, or characteristic you believe most contributes to your success?
- Hard work.
- What is your biggest weakness?
- Being stubborn
- What’s one question you ask or thing you look for during an interview?
- If people ask you more questions than you ask them.
- What’s a current challenge? How are you dealing with it?
- Building more capital.
- Share one code of conduct or behavior you teach your team.
- Don’t be fake, be genuine.
- What is one uncommon standard of service you teach your staff?
- How to touch the table: how to interrupt the table without speaking
- 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.
- What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?
- 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?
- Do something that you love that doesn’t feel like work.
- Take care of your tribe.
- Find the right balance between what makes money and what you believe in.
Contact Info
Thanks for Listening!
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Huge thanks to Michael Bascetta for joining me for another awesome episode. Until next time!
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