Restaurant Unstoppable with Eric Cacciatore 726: Diego Galicia on Providing Insurance with only 6 Employees
Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto.
In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.
Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode.
Show notes… Calls to ACTION!!!- Subscribe to the Restaurant Unstoppable YouTube Channel
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- "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."
In today's episode with Diego Galicia we will discuss:
- Pressures of being a chef
- Keeping your circle small
- Reflecting on mistakes
- What can a restaurant job can supply for you when you're down on your luck
- Cooking is a team sport
- Never be afraid to ask fellow chefs for help
- Become a master of numbers
- Restaurants live and die by their numbers
- Lessons from a corporate kitchen job
- Tell a story with your menu
- Partnerships
- The secret to providing health insurance for your staff is that you aren't an asshole
Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Commitment
- What is your biggest weakness?
- Patience
- What's one question you ask or thing you look for during an interview?
- If they have a car
- Share one code of conduct or behavior you teach your team.
- Respect
- What is one uncommon standard of service you teach your staff?
- Recognizing that "The customer is always right" is not true
- What is one book that is a must read to make us a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Take care of their staff
- Name one service you've hired.
- Alsco - Linen Service in Texas
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Tock for reservations
- LegalZoom for legal advice
- Ehealthinsurance for affordable health insurance.
- 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?
- Cooking is a gift for human beings
- Have respect
- Don't judge people
website: www.restaurantmixtli.com
Instagram: @mixtlicloud
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 Diego Galicia for joining me for another awesome episode. Until next time!
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