Restaurant Unstoppable with Eric Cacciatore 644: Charles Clark and Grant Cooper on True Restaurant Etiquette
Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk's Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit.
Show notes… Favorite success quote or mantra:- Grant: "Everything is derived from passion."
- Charles: "Do what you want to do the best you can do it in your own style."
In this episode with Charles Clark and Grant Cooper we will discuss:
- Passion and what it means to YOU
- Atypical ways to interview potential employees
- Motivation
- Recognizing value
- Partnerships
- Mentors
- The overtime loss of restaurant etiquette
- Never say "no"
- Growing up in Europe and what other cultures can teach us
- Treat everyone like a VIP
- Get everything in writing
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Grant: dedication commitment passion attitude
- Charles: 100% ready
- What is your biggest weakness?
- Grant: Too compasionate with staff
- Charles: not taking the time to train as well as we should
- What's one question you ask or thing you look for during an interview?
- Personality and willingness to work
- What's a current challenge? How are you dealing with it?
- Staffing
- Share one code of conduct or behavior you teach your team.
- Grant: Knowledge of what you're selling, confidence
- Charles: Knowing the customer's needs and fundamentals
- What's one book we must read to become a better person or restaurant owner?
- Grant: Shoe Dog by Phil Knight
- Charles: White Heat by Marco Pierre White GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Take care of the customer, too politically correct
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence 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?
- Good bottle of wine
- Be in your restaurants
- Leave behind a trail of good people who have worked for you
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 Charles Clark and Grant Cooper for joining me for another awesome episode. Until next time!
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