Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.
Show notes…
Favorite success quote or mantra:
“Avoid paralysis by analysis. Jump!”
In this episode with Jason Boso, we discuss:
- How the timing is never going to be just right to start. Just start.
- If you like cooking at home, thats not enough of a reason to want to open a restaurant. This industry is hard, it will chew you up and spit you out if you’re not ready.
- Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear.
- How giving advice to the next generation will come back to serve you some way or some how.
- If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all.
- When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.
- Knowing your identity before opening a restaurant so you can extend your identity into it.
- When you’re getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property.
- How Guy Fieri’s Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations.
- Scaling your people before scaling the amount of physical locations you own.
- Slowing down to speed up.
- Using psychological test to find which lanes your employees belong in.
- Making it clear to your guest when you’ve added value. You need to highlight your unique selling propositions.
- Scaling culture along side the number of locations you have.
- How knowing your identity and finding people who have similar identity serves to maintain your culture.
Resources Mentioned:
Today’s sponsor:
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Knowledge bombs
- Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- Empathy.
- What is your biggest weakness?
- Pride.
- What’s one question you ask or thing you look for during an interview?
- Ask them to tell you about a time they turned around an angry customer.
- Look to see that they listened to the customer and satisfied their need.
- Ask them to tell you about a time they turned around an angry customer.
- What’s a current challenge? How are you dealing with it?
- People.
- Jason hired a HR person who is closer in age to the majority of his team members. He feels this gives their management better perspective.
- Share one code of conduct or behavior you teach your team.
- Smile and treat people the way you want to be treated.
- What is one uncommon standard of service you teach your staff?
- Have fun and mess around with your guest and a playful way.
- What’s one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM - What’s the one thing you feel restaurateurs don’t know well enough or do often enough?
- Sit in their own restaurants.
- What’s one piece of technology you’ve adopted within your four walls 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?
- Don’t sell yourself too much on your own idea.
- Be on the right side of things.
- Don’t forget about relationships outside of the restaurant.
Contact info:
Thanks for listening!
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Huge thanks to Jason Boso for joining me for another awesome episode. Until next time!
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The post 556: Jason Boso on Securing Your Intellectual Property appeared first on Restaurant Unstoppable.