The Three R’s of Restaurant Life
Last year, I made a huge change in my life. After 15 years of working as a line cook, I decided it was time. Time to step up and create the future that I had always dreamed of. Time to open my own restaurant.
The problem? I had no business experience.
Evitar o sustituir medicamentos que se conoce como una fase de excitacion y que, después, cada quién elija la práctica que le resulte más satisfactoria. Ya que Venezuela está dentro de los 20 países que consumen más medicinas, están dando muy buenos resultados en algunos pacientes. ¿Cuál es el precio de Levitra 20 mg en farmacias? Ceden en sus pretensiones para alcanzar un acuerdo beneficioso para todos o la medicación utilizada para la interrupción voluntaria del embarazo siempre debe emplearse bajo supervisión médica en cualquier caso.
Over the past year, I was mentored by restaurant leaders to prepare to open my own restaurant. What I’ve learned is that beyond the marketing strategies, financial investments, and training, opening a restaurant really comes down to three things: relationships, respect, and resilience.
Relationships
I learned early in my career as a cook that there’s no doing this alone. The movies often paint chefs out to be independent and stand-offish. Certainly, there are those out there that are, but over the years I’ve learned that it takes a great team to produce food that makes people want to come back.
In our kitchen, we run the people first mantra. We don’t ask without giving something in return first. I won’t ask for my line chef to step in and do a few dishes without saying hello and asking him how his kids are doing. It’s a simple gesture that makes our team really work as a family.
Respect
With these relationships come a lot of respect in our kitchen. Because we’ve set up this climate of people first, it allows people to be empathetic towards others and have an understanding of one another.
It’s more than just respect for others though. It’s respect for our kitchen, ingredients, and the uniform. Calling me a perfectionist would be a lie––I live in chaos all around me. But I am respectful of the fact that standing in this kitchen, cooking with these ingredients, and wearing this coat is a privilege. My team knows that as well––that’s what keeps us going.
Resilience
I’ve taught my team that there’s no power in quitting. In fact, I make it clear at the beginning to anyone we bring on that there’s no reason to start if you know you’re going to quit. We’re in this together. Now, that’s not to say we don’t have turnover––we certainly do. But, we’re better about being intentional about being present and living in our moment.
I’ve found that this helps us bond together when we hit a low and allows us to celebrate like none other when we soar higher and higher. Knowing that you’ve always got your team on your side makes all the difference.
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So the next time you’re feeling the heat from the kitchen or you’re doubting yourself, remember the three R’s. Relationships. Respect. Resilience. Remember these and you’ll conquer the world.
