Restaurant Unstoppable with Eric Cacciatore 734: Drew Delaughter on Operating Without Fear or Greed
Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer's Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.
Check out episode 733 with Michael Gulotta as mentioned in today's episode!
Show notes… Calls to ACTION!!!- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)
- "We wouldn't do anything out of fear or greed."
In today's episode with Drew Delaughter we will discuss:
- Being a jack of all trades in the restaurant
- Mentors
- Learning professionalism
- What is professionalism?
- Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path
- Humility
- Working with brand new owners who are learning as they go
- Bridging the gap between BOH and FOH
- Delegation and how to balance setting a good example and handing out tasks
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Humility
- What is your biggest weakness?
- "I don't know."
- What's one question you ask or thing you look for during an interview?
- Team work, self-motivation
- What's a current challenge? How are you dealing with it?
- COVID-19
- Share one code of conduct or behavior you teach your team.
- Be humble
- What is one uncommon standard of service you teach your staff?
- Recognizing an opportunity for hospitality
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Mentorship mentality
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- 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 humble
- Show up to something that you want to show up to
- Switch to Resy
Instagram: @saintgermainnola
website: www.saintgermainnola.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 Drew Delaughter for joining me for another awesome episode. Until next time!
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