Restaurant Unstoppable with Eric Cacciatore 813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love
Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy.
- One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula's Table, a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it "The Toughest Table in America."
- Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia's most notable restaurants: Talula's Garden, Talula's Daily and The Love.
Check out Tock as mentioned in today's episode.
Check out Google Chrome's Momentum as mentioned in today's episode.
Show notes… Calls to ACTION!!!- Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
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- "My body is not a temple." The restaurant industry is hard. Embrace it.
In today's episode with Aimee Olexy we will discuss:
- Learning EVERY station
- An interest in small, independant businesses
- Risk taking in the industry; it's a good thing
- Learning from corporate hotels
- Don't serve experiments, serve refined dishes/experiences
- Hard lessons from opening your first restaurant
- Selling a business and a concept
- Documenting and tracking
- Partnerships
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Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Super energized, never tired
- What is your biggest weakness?
- Slow to make change
- What's one question you ask or thing you look for during an interview?
- Do you go the extra mile?
- What's a current challenge? How are you dealing with it?
- Commuting, parking, urban issues
- Share one code of conduct or behavior you teach your team.
- Smile, be positive
- What is one uncommon standard of service you teach your staff?
- If a guest looks unhappy, we approach them and stay ahead of their needs
- What's one book we must read to become a better person or restaurant owner?
- Keeping Sharp by Sanjay Gupta
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- Name one service you've hired.
- Publicist - Nicole Cashman - Cashman and Associates
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Taylor Company - drink machines/blenders
- 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?
- Be kind
- Be generous
- Be curious
- Who should be my next Guest Mentor?
- Steven Starr
Instagram: @talulastable
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 Aimee Olexy for joining me for another awesome episode. Until next time!
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