From the frying pan into the fire is the direction many restaurants have taken this year. The industry is struggling and operators are trying to redefine operations and profitability. PIVOT is the new oxygen, and without changing to adapt or keep up, many restaurants will fail. This podcast covers basics. Fundamentals that need to be better than ever. Sharper knives, better pricing, fresher juice, and far better service and execution than ever before. Survival is imperative and how you address the basics and raise the bar in each area of your restaurant will determine your fate.
Episode Nine: Interview with Jeremy Lett: Corporate Executive Chef of Fleming's Prime Steakhouse and Wine Bar
Join me in following an outstanding career path of a young punk rock college kid to an uber talented corporate executive chef of Fleming's, part of the Bloomin Brands portfolio. Jeremy is a passionate leader and creator with many stories to tell and job titles to match. His twists and turns from a know nothing line cook, to manager, to supply chain, to R & D for Carrabba's Italian Grill, and finally at Fleming's have been non-stop for 20 years. Please enjoy hearing his story and some laughs along the way! His success is a direct result of hard work, perseverance, and having the talent to agile in a constantly challenging and changing environment.
Please share this episode, and others, with industry friends and professionals! I would like to share my story and other's, while providing a multitude of insights and tips on how to succeed and make an impact in the hospitality industry.
www.vincentkassay.com will lead you to my website. Schedule an appointment and we can share a journey of success!
Cheers!
24 Mar 2021
Mini Episode: The Huddle: paddling in the same direction
The importance of a great huddle up, pre-shift, alley rally, whatever you want to call it. Quick, concise, and positive communication makes all the difference. And communication is the most important factor to building a great team and moving the needle on performance. Are you committed to building up your team? Let’s find out...
23 Mar 2021
Episode Eight: Executive Chef and Managing Director Eric Lackey
Chef Eric Lackey is an amazing talent with a really interesting journey. From humble beginnings to multi-unit management, opening new concepts and creating innovative menus, and having lots of fun along the way he embodies the energy and raw talent of a modern day chef. And he's a hell of lot of fun to work with. Enjoy this podcast and learn from the best!
Visit www.vincentkassay.com to learn more about my consulting and coaching services I provide for restaurant professionals at any level to improve financial and operational results.
1 Mar 2021
Episode Seven: Interview with Executive Chef Maurice Evans
From humble beginnings at the age of 8, Maurice Evans takes us on his journey of passion and opportunity. Starting at the ripe age of 8, he begins his journey with a family member and a food truck. Maurice also talks about starting a family, balancing obligations to them and himself, and the amazing support his wife has given him throughout his career. He is an amazing chef, excellent father and husband, and dynamic personality on the job. There are many take aways from this interview, but hard work and passion are the constant themes to his, and all of our successes in the restaurant industry.
Please visit my website at www.vincentkassay.com and schedule a call to connect!
I would love to chat about you and your journey and share your story in a future podcast, or help you in any aspect of running a better restaurant and building a great career!
19 Feb 2021
Episode Six: Aces in Places
One of my favorite expressions in running a great restaurant is having Aces in Places. It is a strategy that has helped me run smoother shifts, have happier employees, create a great guest experience, and develop some key players along the way. In this episode I discuss the meaning, the intent, and the importance of putting Aces in Places. If you want to connect to learn more about how to run a great restaurant or further your career, schedule a call on my website at www.vincentkassay.com
3 Feb 2021
Episode Five: The Interview, Guarding the Castle
Are there days you look at your team and say to yourself, something has to change? Or times you may ask yourself, "How did this person get the job they have?" All businesses have a moment they re-evaluate who is on their team and decide if a change should be made. If you take a look at companies that perform at a high level in service and production, you will find the leadership is top notch, and the interviewing / vetting process is excellent. The leaders in any business, especially the hiring manager, are the gatekeepers for their business. This podcast discusses best practices and answers common questions about getting the process right. I hope you have some great take aways!
Check out my Restaurant Consulting and Leadership Coaching Business at www.vincentkassay.com
I would love to help you level up your performance, career, and results that increase your passion and affectability.
27 Jan 2021
Episode Four: My Journey
In this episode I discuss my journey from young, punk kid to accomplished restaurateur and the path that I chose, and at times chose me. I have landed in a consulting and coaching space I am very excited to share, and cannot wait to begin helping others with pain points, feelings, and desires to be more and accomplish more. Check out the website and schedule a discovery call! It’s free, and might be the beginning or your next great chapter! Cheers! www.vincentkassay.com
28 Nov 2020
Episode Three: Is Math Your Favorite Subject?
Numbers guide our understanding of how we are performing, if we are making money, and how we can improve. Being good at math is going to be important, and can only serve you well if you embrace it. Let’s talk about a few steps that will use math and discipline to help you get better results and provide a starting point to manage what you measure.
17 Nov 2020
Episode Two: A Culture of Yes
In this episode I discuss the pros and cons of the culture of No and the culture of Yes. As we run better restaurants we must execute at a high level. But we must also connect with and oblige our customers. There is a balance that can be found to win them over.
16 Nov 2020
Episode One: Passion is Vital
Passion is vital to our success and soul fulfillment. It’s not hard to find things to be passionate about in the hospitality industry. Wine, fresh fish, local produce, and even working clean. It’s the rest of our job detail or responsibilities that challenge us in the passion department. In this episode I will challenge you to get passionate about processes and outcome to truly find running restaurants rewarding on many levels, and hopefully find success in better performance.
20 Oct 2020
Heating up the Pan
Running a great restaurant isn’t easy. I will be discussing ways to ease the pain and get better results. How to we get back to normal, and prepare for the new normal in the restaurant industry. Who and what will get our focus? How can we position ourselves to excel when it happens? All in good time...
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