Restaurant Unstoppable with Eric Cacciatore 740: Anthony Cruz & Gene Colley on The Pursuit of Perfection
Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since.
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- "Service to others is the rent we pay for our room on earth." -Muhammad Ali
In today's episode with Anthony Cruz and Teen Colley we will discuss:
- Mentors
- Chefs making mentees cry
- Demanding respect as a leader
- What Susan Spicer taught Anthony in the kitchen
- Working on the line with no tickets, just call backs
- Work ethic
- Alcoholism in the restaurant industry
- Testing a concept at festivals
- Word of mouth
- Let your people lean into their strengths
- Giving away food to even organizers
- Willingness to be vulnerable and ask questions/seek guidance
- Painting yourself into a corner through branding
- Social media best practices
- Cross-promotions with companies you like and respect
- Giveaways, are they worth it?
- COVID-19's effect on festivals and food trucks
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Gene: Remain calm during a stressful service
- Anthony: Passion
- What is your biggest weakness?
- High standards, no one cares as much as the owners
- What's one question you ask or thing you look for during an interview?
- Are you willing to go through this with us? Watch them work and see if they will work well within the company
- What's a current challenge? How are you dealing with it?
- Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars
- Gene: Work-life balance
- Share one code of conduct or behavior you teach your team.
- Meticulous pursuit of perfection and a constant sense of urgency
- What is one uncommon standard of service you teach your staff?
- Giveaways/treat each customer as a friend
- What's one book we must read to become a better person or restaurant owner?
- Leader Shift: The 11 Essential Changes Every leader Must Embrace by John C. Maxwell GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Restaurants' inability to adapt (especially during COVID-19)
- BOH/FOH employees are not compensated for what they're worth in this industry
- Name one service you've hired.
- Tiny Buffalo Clothing - merch
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Instagram @southernsfood
- Square - POS
- 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?
- Always be kind to others
- Don't be greedy
- Help others
Instagram: @sothernsfood
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Huge thanks to Anthony Cruz and Gene Cally for joining me for another awesome episode. Until next time!
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