Restaurant Unstoppable with Eric Cacciatore 707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness
Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly. Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.
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- "The mind is like an umbrella; it works best when it's open."
- Open-mindedness
- Kelly got his start working for free in order to learn as much as he could
- Kelly recommends getting kitchen experience before entering culinary school
- Any experience, good or bad, is a valuable experience
- The importance of traveling and broadening your horizons
- Growth happens when you are out of your comfort zone
- Adaptability and evolution
- Bring solutions and not problems
- Take the stress for your team
- It's better to light a fire within your staff instead of under their ass
- Working with recruiters
- Franchising
- Creation of the Fried Chicken and Waffle Sandwich
- The pressure of fine dining
- Creativity can be taxing
- Branding
- The future of Bruxie
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Work ethic
- What is your biggest weakness?
- Overthinking
- What's one question you ask or thing you look for during an interview?
- It's about personality
- What's a current challenge? How are you dealing with it?
- Finding the right people
- Share one code of conduct or behavior you teach your team.
- Lead by example
- What is one uncommon standard of service you teach your staff?
- Exceed the guest's expectations
- What's one book we must read to become a better person or restaurant owner?
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- 7 Habits of Highly Effective People by Stephen R. Covey
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Listen
- 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 open-minded
- Don't be afraid to fail but learn from the failures and learn to adapt
- (Bonus!) Find what makes you happy and be passionate about it
Email: info@bruxie.com
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Huge thanks to Kelly Mullarney for joining me for another awesome episode. Until next time!
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