Episode Details

Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990's. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association.

"Gotta make love to them."

"Don't come to work for the money."

In this episode with Baine Brooks we discuss:

• What Baine learned about Hospitality from observing his Grandmother.
• What commitment looks like; treating the restaurant you're working at like you own it.
• Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH.
• Getting your employees to think about what to do instead of just telling them what to do.
• Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around.
• The power a smile has.
• How to become so value to a restaurant group that you ear equity.
• Make a valuable product and don't give it away.
• Why it is so important to know the standards.
• How to get your team on the same page and working together.
• Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right.
• Not letting your pride and ego get in the way of business decisions.
• Maintaining your brand when opening a second location.
• The power of humility in admitting failure.
• Diversifying your business to create multiple channels of revenue.

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Honest, humility, thankfulness.
2. What is your biggest weakness?
   • Gives too many chance.
3. What's one question you ask or thing you look for during an interview?
   • Do you have any bills?
   • Look to see how clean they keep their car.
4. What's a current challenge? How are you dealing with it?
   • Make love to them.
5. Share one code of conduct or behavior you teach your team.
   • Make love to them.
6. What is one uncommon standard of service you teach your staff?
   • Never forget "please and thank."
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   1. Who Moved My Cheese?
8. Share an online resource or tool.
   • Google
   • YouTube
9. What's one piece of technology you've adopted in your restaurant and how has it influe