852: Jeannie Pierola Chef/Proprietor at Edison, Edison's Swigamajig, and Counter Culture
Restaurant Unstoppable with Eric Cacciatore
What You Didn't Know
"We just did not know what we were doing, and so we made all those rooky mistakes," she says. " proper capitalization for a solid business plan is key to getting off on the right foot." She also advises that people start with pop-up shops before they open their own restaurant.
With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the title of Executive Chef. With this experience, Jeannie traveled consulting for steak houses around the world before deciding to return to Tampa, FL. Today Chef Jeanie is the Chef/Proprietor of Edison, Edison's Swigamajig, and Counter Culture. All three restaurants are located in Tampa, FL.
Check out Restaurant Strong: First Principles Of Restaurant Outperformance And How To Make Them Yours by Peter LeSar as recommended in today's episode.
Show notes… Calls to ACTION!!!- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
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- Join the email list! (Scroll Down to get the Vendor List!)
- "Truth in menuing."
In today's episode with Laura McCutcheon we will discuss:
- What is "truth in menuing?"
- Proper capitalization
- Business planning
- Service
- Popups
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Sense of humor
- What is your biggest weakness?
- Emotional temper
- What's one question you ask or thing you look for during an interview?
- Hints about their work ethic
- What's a current challenge? How are you dealing with it?
- Labor
- Share one code of conduct or behavior you teach your team.
- Truth in menuing
- What is one uncommon standard of service you teach your staff?
- Be yourself
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Eat in their own restaurants and see the whole experience
- Name one service you've hired.
- 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?
- Love your family
- Love your work family
- Love yourself
Edison Food + Drink Lab on Instagram: @edison_food_drink_lab
Edison's Swingamajig on Instagram: @edisons_swingamajig
Counter Culture on Instagram: @counter_culture_tampa
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 Jeannie Pierola for joining me for another awesome episode. Until next time!
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