Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery.
Favorite success quote or mantra:
"Fine is not good enough"
In this episode with Chef Jeffrey Fournier, we discuss:
- Why "fine" is not good enough and what is good enough is 100% effort.
- How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens.
- How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness.
- What Chef Fournier learned from the brigade system.
- Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for.
- Cultivating a team with layers of talent.
- What "deep hospitality" looks like: Selflessness.
- Aligning your personal brand with other successful brands in the industry to garner the attention of investors.
- Establishing non negotiable terms and conditions with your investors.
- Having a "what's next mentality" instead of getting caught up in your achievements.
- The challenges of being a chef with BOH experience opening a restaurant with no FOH representation.
- Doing what makes you happy. Otherwise, it is just not worth it.
- If you don't like working in this industry, it's not worth staying in it.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Attention to detail.
- What is your biggest weakness?
- Taking things too personally.
- What's one question you ask or thing you look for during an interview?
- Ask, "What do you want out of this."
- look for someone who wants to create something bigger than them self.
- What's a current challenge? How are you dealing with it?
- Sourcing good ingredients.
- Share one code of conduct or behavior you teach your team.
- What is one uncommon standard of service you teach your staff?
- There are no customers. There are only guests.
- What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM
- If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
- Don't worry about your name being in the paper; just worry about taking care of your people.
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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?
- Have fun or enjoy yourself.
- Push yourself to do your best; even when you're tired.
- take time to recharge and gain perspective.
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Jeffrey Fournier for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!