Restaurant Unstoppable with Eric Cacciatore 764: Kate McGrath on Take Your Chance
Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern. In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH.
Check out Resy as mentioned in today's episode.
Check out Toast POS as mentioned in today's episode.
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Favorite success quote or mantra:
- "Take your chance."
In today's episode with Kate McGrath we will discuss:
- Take chances
- Where do you wan to be in the future and what are you willing to do to get there?
- Work ethic
- Kitchen work provides work everywhere in the world
- Travel
- Motivated by money when you're young
- Stepping up professionalism
- Working at a restaurant is like throwing a party
- The host position and its importance
- Hosts are unappreciated and underused during most services
- Wine as a language
- Pooling tips?
- Making regulars
- Pivoting during COVID-19
- "Aha" moments
- Giving up the responsibilities to move on to more
- Investments and what's right for you
- Money management/time management
- Markting
- Opening challenges
- Staffing challenges
- Shift your messages based on the team members you are working with, not everyone is the same
- Ditching intolerance with age
- Training
- The restaurant industry has its own language and you need to learn it and teach it
- Challenges of creating regulars
- Knowing what the guest needs before they know what they need
- Constant growth and betterment
- Tracking growth
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Hard work
- What is your biggest weakness?
- "I'm Irish so I hold a grudge."
- What's one question you ask or thing you look for during an interview?
- Why are you here?
- What's a current challenge? How are you dealing with it?
- Besides COVID-19, staffing
- Share one code of conduct or behavior you teach your team.
- Calm on the service but busy underneath
- What is one uncommon standard of service you teach your staff?
- Cleanliness of tables and knowing what the guest wants before he/she does
- What's one book we must read to become a better person or restaurant owner?
- What Do You Do With A Chance? by Kobi Yamada GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Show appreciation for staff and team members
- Name one service you've hired.
- Reliable Equipment, LLC in Dover, NH
- What's one piece of technology you've adopted within your restaurant walls 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?
- Hard work
- Find a balance
- Love your people
Instagram: @therailpenny
Email: kate@therailpenny.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!
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Huge thanks to Kate McGrath for joining me for another awesome episode. Until next time!
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