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Our Values

 

Do the right work

They say your service is only as good as your last plate. That means always doing the right work. Have the difficult conversations, replace that broken piece of equipment, and don’t forget to thank your staff.

Nothing is more expensive than a cheap chef.

So you hired yourself a “Chef” for 70k a year? He ran an extra 1% on food cost over the 90k candidate you passed over. Do some math on your restaurant’s sales. Did you save money? What kind of sales and labor opportunities did you miss out on by hiring the less qualified candidate?

Forget your last war

Every situation you enter is unique. When entering a new restaurant, you must “forget your last war.” It does not matter if it was the sting of defeat you felt in your last operation or the confidence brought by victory. You can’t let past adversity make you timid, and you can not let past success blind you to the changing market.

 

A Window in the Kitchen Theory

If your kitchen does not have an exterior window, ask yourself, “why?” Your cooks work long grueling hours and may rarely see the sun. Give them an exterior window. This is just one example of the small things you can do for your team that makes a world of difference.

Balance.

Balance in all things from your menu to your employee’s work-life ratio. If you have too many dishes on saute, the entire restaurant will crumble; if your bar manager is working too many hours, the same is true.

Consistent Gentle Pressure.

Rome was not built in a day, neither can the culture of your restaurant. Only through consistency of gentle pressure can long-term results be achieved.