Restaurant Unstoppable with Eric Cacciatore 496: Staying in Love with the Industry with Kevin Malone
1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations.
Show notes… Favorite Success Quote or Mantra.
Make people happy.
In this episode, we discuss:
- How it all began for Kevin, and how he fell in love with the industry from an early age.
- The mentoring that Kevin got from Jim Woodsworth.
- Longevity of staff 2 for 30 years and another handful for 20 years.
- What Kevin's wife has taught him over the years.
- How to give employees what they need.
- How to push failures back, to focus on being optimistic.
- Creating a culture where guests feel truly taken care of.
Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.
Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!
Knowledge bombs- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Being open to the staff. The key to our industry is keeping our staff happy.
- What is your biggest weakness?
- Not being organized. Thank goodness for my office manager!
- What's one question you ask or thing you look for during an interview?
- Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation.
- What's a current challenge? How are you dealing with it?
- Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them!
- Share one code of conduct or behavior you teach your team.
- Behave like ladies and gentlemen. You are on your own stage.
- What is one uncommon standard of service you teach your staff?
- We will prepare anything for anyone, we bring change out to the parking meters for customers.
- 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.
- Our POS System, we review what sells, what doesn't sell
- 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?
- Trust your gut
- Be kind to the people around you
- Stay optimistic and upbeat
www.tuskies.com
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!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.
And finally, don't forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Kevin Malone for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!