Episode 582: What a Long Strange Trip It's Been: Justin Cucci, Chef & Founder, Edible Eats

Summary

In this episode of the Restaurant Owners Uncorked podcast, Wil chats with Justin Cucci, a seasoned restaurateur from Denver. They discuss Justin's early experiences in hospitality, the importance of passion in the industry, and the distinction between hospitality and service. Justin shares insights on implementing an Employee Stock Ownership Plan (ESOP) in his restaurant group, highlighting its benefits for employee engagement and business sustainability. The conversation also touches on the current challenges facing the restaurant industry, including rising costs, labor shortages, and the impact of technology. Justin emphasizes the collaborative spirit among Denver restaurateurs and the resilience of the industry in the face of adversity. In this conversation, the speakers explore the profound impact of food on community and individual well-being, emphasizing the responsibility of restaurateurs to provide access to healthy food. They discuss innovative dining concepts like 'stealth health' that prioritize delicious yet nutritious meals. The dialogue shifts to personal dietary experiences, including the keto diet, and the importance of adapting to health needs as one ages. Music, particularly the Grateful Dead, is highlighted as a source of inspiration and philosophy in life and business. The speakers also reflect on the challenges faced in the restaurant industry, advocating for a positive mindset and the value of constructive criticism as a means of growth. 

Takeaways

• Justin grew up in a hospitality family, which shaped his career.
• Passion is essential for success in the restaurant industry.
• Hospitality is about making people feel welcome, not just providing service.
• An ESOP allows employees to have ownership and share in profits.
• The restaurant industry is facing significant challenges, including rising costs and labor shortages.
• Collaboration among restaurant owners is crucial for navigating challenges.
• The importance of community and local support for restaurants cannot be overstated.
• Technology can enhance efficiency but should not replace authentic hospitality.
• The restaurant industry is resilient and adaptive, often stepping up in times of crisis.
• Long-term commitment is necessary for success in the restaurant business. Don't underestimate the value of restaurants in a community.
• Food has a healing power that brings people together.
• Restaurateurs have a responsibility to provide healthy food access.
• 'Stealth health' allows for delicious yet nutritious dining options.
• Dietary choices can evolve with personal health needs.
• Music can influence creativity and business philosophy.
• Leadership can be informed by storytelling and character development.
• Challenges in the restaurant industry require a positive mindset.
• Constructive criticism is essential for growth and improvement.
• Embracing challenges can lead to resilience and innovation.