Restaurant Unstoppable with Eric Cacciatore 729: Page Pressley on Clarity of Vision
Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept.
Check out Eat That Frog by Brian Tracy as mentioned in today's episode!
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- Clear eyes, full hearts, can't lose."
In today's episode with Page Pressley we will discuss:
- Working for free - the benefits
- Breaking bad habits in the kitchen
- NOT cooking with recipes
- If you want something you have to go get it
- Managing precision and volume
- Incentive
- Substance abuse in the industry
- Emotional intelligence
- How to teach culture
- Achieving balance
- The significance of networking in the industry
- Opening 5 restaurants in 18 months
- Opening vs. Operating an existing restaurant
- Becoming investable
- Dinner clubs!
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Clarity
- What is your biggest weakness?
- Balance
- What's one question you ask or thing you look for during an interview?
- What do you do outside work?
- What's a current challenge? How are you dealing with it?
- Time management
- Share one code of conduct or behavior you teach your team.
- Approach everything with love
- What is one uncommon standard of service you teach your staff?
- Approach everything with love
- What's one book we must read to become a better person or restaurant owner?
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Ask what they can do for the people who are serving them
- Name one service you've hired.
- Web design - Helms Workshop
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- A general better understanding of how internet connections work
- 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 show up for the people who show up for you
- Clear eyes, full hearts, can't lose
- No amount of work or professional success is worth significant personal sacrifice
Check out the Fox Tales podcast hosted by Page.
info@foxtailsupper.com
Social handles: Twitter: @pagepressley Instagram: @pagepressley
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 Page Pressley for joining me for another awesome episode. Until next time!
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