Episode Details

In this episode with Dan Wu, we discuss:

• Not letting being perfect prevent you from starting.
• Being the biggest version of yourself.
• The value of knowing people.
• Seizing opportunity while it last.
• Working at different restaurants to learn.
• Doing well by doing good and tying your brand to other brands that are doing good.
• Being a skilled chef not being nearly enough to run a successful restaurant.
• Knowing that everyone struggles in the beginning, and you're not alone.
• Helping those who are just getting started.
• Rotating everyone through all the stations so the team grows.
• When people go to bat for you, how you can't screw it up.
• Your restaurant brand being an extension of your personal brand.
• Building a narrative while building your brand.
• Using Kickstarter to promote opening.
• Strategy for finding investors.
• Let your people figure it out on their own before interjecting.

Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY.

"Don't let perfect be the enemy of good."

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Going big.
2. What is your biggest weakness?
   • Discipline to now do too many things.
3. What's one question you ask or thing you look for during an interview?
   • Where do you want to be in X years?
4. What's a current challenge? How are you dealing with it?
   • Staying focused by maintaining interest.
5. Share one code of conduct or behavior you teach your team.
   • See it from the customers point of view.
6. What is one uncommon standard of service you teach your staff?
   1. Not nickle and diming people
7. Share an online resource or tool.
   1. Google
   2. Youtube
8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. Square
   2. T-sheets
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   1. Don't be perfect be the enemy of good
   2. Jus