Episode Details

n this episode with chef Debbie Sutton, we discuss:

• What Debbie first liked about the hospitality industry; dealing with and making people happy.
• Keeping sight of the bottom line.
• Bad issues in most restaurants starting at the top.
• How to turn around a failing restaurant.
• Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life.
• Holding people back from progressing for your own benefit being the worst thing you can do.
• How success can be defined by how many people you've helped.
• How the corporate world put people "in a box" and limits creativity.
• The power of declaring what you want in live. Say it out loud!
• How Organization is important and if you're not organized find people who are.
• Focusing on what you do best keeping the cashflow high.
• While it is good to be the best at one thing, don't put all your eggs in one basket.
• How less... can be more. Keep it simple.
• Why knowing what you're able to do and holding your ground is so important during the negotiation process.
• Learning how and knowing when to say "no".
• How saying no can lead to trust.

Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café' and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena's.

"Be inspired by everyone you meet and everything you see. And, inspire someone every day.

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   1. Not living in a box.
   2. Optimism.
2. What is your biggest weakness?
   • Organization.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "Why do you want to work here?"
4. What's a current challenge? How are you dealing with it?
   • Expansion
5. Share one code of conduct or behavior you teach your team.
   • Beware of how you present yourself.
6. What is one uncommon standard of service you teach your staff?
   • Do whatever it takes to make the customer happy.
7. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   • Alexa
8. If you got the news