Restaurant Unstoppable with Eric Cacciatore 917: Steve Brown El Presidente Busboy Restaurant Group
Steve brown is El Presidente of Busboy restaurant group. Steve got his start in the restaurant industry as, you guessed it, a busboy, at the age of 15. He then worked in the kitchen and eventually became a host when he was still in his teens, and he realized then that he really enjoys FOH. In his early 20's, he left the restaurant industry to work in liquor and beer sales for 4 years, until he opened his first restaurant in 1985 with a partner, called Esparza's Restaurante Mexicano in Grapevine, Texas. In 1990, they opened a second location with a different name. 7 years later they opened a third location, again with a different name, this time called Guerro's. In 2000 came the departure of his former partner, leaving Steve with two locations including the original Esperanza's in Grapevine. Today, Esperanza's is a massive, thriving restaurant and Steve is the president of his own restaurant group.
Check out RestaurantSystemsPro as mentioned in today's episode!
Check out On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker as highly recommend by today's guest!
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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- "Doubt, pout, or do without."
- "The more you put down, the more you pick up."
In this episode with Steve Brown we will discuss:
- The benefits of opening a restaurant young.
- Stay humble
- Schooling post-high school
- Good with people, bad with food
- Scaling culture
- Major benefits of masterminds
- A deteriorating partnership
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Perseverance
- What is your biggest weakness?
- My heart is too big
- What's one thing you ask or look for when interviewing/growing your team?
- A willingness to learn
- What's a current challenge? How are you dealing with it?
- Maintaining the culture
- Share one code of conduct or behavior you teach your team.
- Honesty
- What is one uncommon standard of service you teach your staff?
- Attention to customer service
- What's one book we must read to become a better person or restaurant owner?
- On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- RestaurantSystemsPro
- Motorola head sets/ear piece for communication among restaurant staff
- What is one thing you feel restaurateurs don't do well enough or often enough?
- Communicate with customers
- 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?
- Live large
- Love large
- Work hard
Website: http://esparzastexas.com
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Steve Brown for joining me for another awesome episode. Until next time!
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