Restaurant Unstoppable with Eric Cacciatore 480: Creating an ecosystem that thrives with Ian Redshaw
May 22, 2018
01:18:47
In this episode with Ian Redshaw, we discuss:
- How being a star in this industry is about who you are, not just what you do.
- Why the "corporate scene" didn't jive with Redshaw.
- How fish rots from the head, so check your ego and attitude.
- How lies and cutting corners won't take you far.
- The weight your reputation has in this industry.
- Letting your weakness become strengths for others.
- Knowing your demographic.
- Being mindful and intentional about who you're creating opportunities for.
- When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture).
- Managing egos when there are multiple owners.
- The importance of good communication with multiples owners.
- Not getting into this industry for the money.
- Growing your business for the pure purpose of creating opportunities for you community.
- Not being a afraid to get down and dirty in jobs that are "below you".
Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.