Episode Details

A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond.

"Live the "yes" philosophy."

• The philosophy of yes.
• Empowering your team to say yes and make the guest happy.
• The difference between hustling your guest and suggestively sell to them.
• Being empathetic of your people.
• Knowing that you exist to serve your team and that it is not other other way around.
• Being open minded and adaptive to the people around you.
• Providing feedback for your team to help them grow.
• Creating restaurant teams that match the restaurants geographic.
• Concept, environment, and buzz being just as important if not more important than the food.
• Putting together teams that put together teams.
• Seeing and bringing out the potential in your people simply by making them aware of their potential.
• How to earn a seat at the table.
• When to say no in a culture of yes.

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • charisma
2. What is your biggest weakness?
   • Being too inward focused.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What is one trying relationship you've experience, and what did you do to resolve it?"
4. What's a current challenge? How are you dealing with it?
   • Cultivating good people.
5. Share one code of conduct or behavior you teach your team.
   • Ask yourself:
     • Is what you're doing best for the guest?
     • Is what you're doing best for the business?
   • If you can answer "yes" to both questions you're doing the right thing.
6. What is one uncommon standard of service you teach your staff?
   • Always make eye contact when you're within 10 feet from a guest.
   • Always share words with a guest if you're within 5 feet.
   • Teaching their people autonomous and their unique selves.
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. Setting the Table
   2. Kitchen Confidential
8. Share an online resource or tool.
   1. NationsRestaurantNews