Michelin-starred, James Beard award–winning chef Douglas Keane closed his wildly successful restaurant at the peak of its fame, burned out by an industry he felt was broken. A decade later, he returned with Cyrus 2.0, a completely re-engineered dining journey that now pays every employee $75,000, runs a four-day workweek, and delivers higher margins than most fine-dining peers. Harvard Business School made it a case study about it, and here in this episode, he explains exactly how he did it.

Links:

Cyrus Restaurant
Harvard Business School Case – “Cyrus: Turning a Traditional Business Model on Its Head”
Book – Culinary Leverage: A Journey Through the Heat
Chef Douglas Keane

A few more resources:

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Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

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