This Entrepreneurial Chef Discovered Valuable Leadership Lessons That SAVED His Restaurant Company | Summary and Q&A
TL;DR
Chef Troy Guard shares his journey in the restaurant industry, from his early days working with Chef Roy Yamaguchi to becoming a successful restaurant owner. He emphasizes the importance of mentorship, learning from mistakes, and giving back to the community.
Key Insights
- 👨🍳 Mentorship and learning from experienced chefs, such as Chef Roy Yamaguchi, can have a significant impact on one's career in the restaurant industry.
- 👨💼 Transitioning from being a chef to a business owner requires taking on additional responsibilities and being involved in all aspects of the business.
- 💌 Closing restaurants that are not profitable is a difficult but necessary step. Knowing when to let go and move on is crucial for long-term success.
- ❓ Giving back to the community is an important responsibility for restaurant owners and can bring a sense of fulfillment and positive impact.
Transcript
Welcome to Restaurant Influencers, presented by Entrepreneur. My name is Shawn Walchef founder of Cali BBQ and Cali BBQ Media. In life, in the restaurant business, and in the new creator economy, we learn through lessons and stories. Want to give a special shout out toast our primary technology partner at our barbecue restaurants. Also the primary ... Read More
Questions & Answers
Q: How did Chef Roy Yamaguchi influence Chef Troy's career?
Chef Roy Yamaguchi, known as the father of east meets west cuisine, hired Chef Troy Guard early in his career and taught him valuable lessons in the kitchen. Chef Troy credits Chef Roy with opening his eyes to new possibilities and guiding him towards success.
Q: How did Chef Troy transition from being a chef to a business owner?
Chef Troy initially focused solely on being a talented chef but quickly learned that running a successful restaurant required more than just cooking skills. He had to take control of every aspect of the business, including finances, staffing, and operations. This transition taught him the importance of being hands-on and paying attention to all aspects of the business.
Q: What lessons did Chef Troy learn from closing restaurants?
Chef Troy shared that closing restaurants that were not profitable was a tough experience. However, he emphasized the importance of recognizing when it's time to let go and move on. Sometimes, despite one's efforts, external factors such as location or market conditions make it difficult for a restaurant to succeed. He encouraged owners to make tough decisions when necessary and focus on their overall batting average rather than dwelling on individual failures.
Q: How does Chef Troy give back to the community?
Chef Troy believes in giving back and has organized charity events, raised funds for those in need, and supported various causes. He encourages others in the industry to contribute, whether it's through financial donations, volunteering their time, or supporting local initiatives. Chef Troy sees giving back as a way to create positive change and build meaningful relationships in the community.
Summary & Key Takeaways
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Chef Troy Guard talks about his first encounter with Chef Roy Yamaguchi and the impact he had on his life.
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He shares the challenges and lessons he learned when transitioning from being a chef to a business owner.
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Chef Troy discusses the importance of mentorship and the need for restaurant owners to seek help and support from others.
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He reflects on his experiences of closing restaurants and emphasizes the importance of learning from failures.