Restaurant Unstoppable with Eric Cacciatore 487: Focusing on what you CAN do when times get hard Taylor Mason
In this episode with Chef Taylor Mason, we discuss:
- Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own.
- Making sure the market is right for your concept.
- Being resilient when it comes to raising money. If Banks turn your down, find out why.
- The benefits of going with a turn-key operation.
- Keeping your personal expenses low and getting as lean as possible during the early days.
- How you should focus on what you CAN do when things get hard.
- Supporting local farms.
- The power of persistence combine with resilience.
- Sticking to your guns and not sacrificing your vision.
Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA.
Show notes… Favorite Success Quote or Mantra."You'll never know the answer if you don't ask the question."
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Knowledge bombs- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- resiliency and persistence.
- What is your biggest weakness?
- Working too hard.
- What's one question you ask or thing you look for during an interview?
- FOH: Hire for empathy
- BOH: Ask, "What do you read?"
- What's a current challenge? How are you dealing with it?
- The learning curve that comes with managing multiple employees.
- Share one code of conduct or behavior you teach your team.
- Be more thoughtful in everything you do.
- What is one uncommon standard of service you teach your staff?
- Being specific in your use of language and vernacular.
- 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.
- What's one piece of technology you've adopted in your restaurant and how has it influence operations?
- Mortar and Pestle
- 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?
- Create the life you want to live.
- Look inward; not outward.
- Follow your hear, your passion, and your purpose.
Thanks for Listening!
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Huge thanks to Chef Taylor Mason for joining me for another awesome episode. Until next time!
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