952: David Kirschner Executive Chef and CEO of dineDK

David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional path working for successful restauranteurs, building his skills, reputation, and network. Kirschner work for acclaimed restaurateurs such as Thomas Keller, Michal Mina, David Drake, and Daniel Boulud before leaving the traditional restaurant scene for a more non-traditional business model with the Tasting Table. The Tasting Table gave chef Kirschner a whole new set of skills like food media, dealing with gatekeeps, hosting special events, and staffing for special events. With these new skills, he launched dineDK in 2015

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Show notes…

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Favor success quote/mantra:

• "Make it happen 24/7."
• "Hold the line."

In this episode with David Kirschner we will discuss:

• Culinary school
• Profitable restaurants
• Private dining
• Catering
• Opening vs. operating restaurants
• Structure and process
• Tracking progress
• Running a kitchen in an event space
• Creating experiences
• The private chef world

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Following up
2. What is your biggest weakness?
   • Overthinking
3. What's one thing you ask or look for when interviewing/growing your team?
   • Service-minded?
4. What's a current challenge? How are you dealing with it?
   • Sustainable growth
5. Share one code of conduct or behavior you teach your team.
   • Honor
6. What is one uncommon standard of service you teach your staff?
   • Anticipate needs
7. What's one book we must read to become a better person or restaurant owner?
   • Culinary Artistry by Karen Page and Andrew Dorenburg
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Copper - CRM
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Be mindful of life outside the restaurant
10. 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?
    • Take care of others
    • Be honest and do right by people
    • Get enjoyment out of everything you do

Contact:

Website: https://www.dinedk.com

Instagram: @dinedk

Thanks for listening!

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Huge thanks to David Kirschner for joining me for another awesome episode. Until next time!

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