Restaurant Unstoppable with Eric Cacciatore 919: Dan Sidner and Joe Muench Co-Founders Black Shoe Hospitality
Joe Muench "started making pizzas at age 17 and hasn't stopped since." After culinary school, Joe Muench worked at Milwaukee's premier fine dining restaurant, The Grenedier Restaurant, from 1990-1994. He was later recruited by Dan Sidner to be the Executive Chef at Maxies in Milwaukee in 2007. Today they are co-owners. Dan Sidner graduated from Cornell in 1990 and worked in hotels and restaurants from Texas to Colorado until he enrolled in the C.I.A. for a 12-week culinary program. After working for David Keller at the Sailor's Lodge outside Seattle, Dan returned to Milwaukee to open Maxies with Joe. Since 2014, Dan and Joe have opened restaurants under the name, Black Shoe Hospitality.
Check out RestaurantSystemsPro as mentioned in today's episode!
Check out The Second Mountain: How People Move from the Prison of Self to the Joy of Commitment by David Brooksas mentioned in today's episode!
Check out The Speed Of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as recommended by Eric in today's episode!
Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!
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In this episode with Dan Sidner and Joe Muench we will discuss:
- Partners
- Standards
- Working BOH at a country club
- Casual dining
- Opening scrappy and cheap
- Fine dining
- Eating experiences vs. dining experiences
- Real estate in the restaurant industry
- Bringing on investors
- POS systems: what to choose and why
- Loyalty programs
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- I care about people
- What is your biggest weakness?
- Monkey mind
- What's one thing you ask or look for when interviewing/growing your team?
- Do they love the industry?
- What's a current challenge? How are you dealing with it?
- Labor
- Share one code of conduct or behavior you teach your team.
- Mutual respect between FOH and BOH
- What is one uncommon standard of service you teach your staff?
- LSE: little something extra
- What's one book we must read to become a better person or restaurant owner?
- Setting The Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- 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?
- Get outside more
- Show people that you really love them
- Don't sweat the small stuff
Website: https://blackshoehospitality.com
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Huge thanks to Dan Sidner and Joe Muench for joining me for another awesome episode. Until next time!
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