Episode Note

Jeff McInnis, a renowned chef, shares his journey in the hospitality industry and his experiences opening multiple restaurants. He emphasizes the importance of passion and hard work in the industry. McInnis also discusses the role of culinary school and formal education in the field. He provides insights on handling food waste and the operational side of running a restaurant. McInnis talks about his various restaurant ventures, including Yardbird, Root and Bone, and Stiltsville Fish Bar. He also discusses the impact of COVID-19 on the industry and the future of dining.

Takeaways

• Passion and hard work are essential in the hospitality industry.
• Culinary school can be beneficial, but it is not necessary for success.
• Managing food waste and operational aspects like inventory and costing are crucial for running a successful restaurant.
• Opening restaurants in smaller cities and suburbs can be a viable option.
• The COVID-19 pandemic has had a significant impact on the restaurant industry.
• Dim sum and wine would be Jeff McInnis' go-to dish and drink on his last day.

Timestamps

00:00 Introduction to the Podcast and Guest 06:02 The Role of Culinary School and Formal Education 10:03 Learning the Operational Side of the Business 26:11 The Impact of COVID-19 on the Restaurant Industry

Learn more about Jeff McInnis

https://www.starchefs.com/cook/chefs/bio/jeff-mcinnis https://www.instagram.com/chefmcinnis/

Learn more about his venues: https://www.rootnboneindy.com/ https://stiltsvillefishbar.com/ https://mitaliakitchen.com/ https://www.instagram.com/rootscoastalkitchen

============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.

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